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Gumbo,
Etouffee, Etc
Chicken Gumbo – 1 fryer, 1 chopped onion, ½ sliced bell pepper, 1 stalk
of celery, 2 T shortening, 3 T sausage drippings, 2 T flour, 3 qt water, Seasoning Rub, 1 lb sausage, 1
bay leaf, 1 dozen eggs
Directions: Boil chicken in 3 qt water
until done, save the water, cut sausage in ¼ slices and cook in a skillet
on medium heat, remove sausage and save the drippings, make a roux in heavy
skillet with shortening, sausage drippings, flour, onion, bell pepper,
celery, brown roux. Pull chicken from boiled chicken and add back to the
chicken stock along with the bay leaf, add sausage to chicken stock, add
roux to chicken stock. About 30 minutes before serving crack each egg and
drop in the Gumbo. Add Seasoning Rub to taste and simmer for 1½ hours. Best served on the second
day.
Seafood Gumbo – 3 qt water, 1 chopped onion, ½ sliced bell pepper,
1 stalk of celery, 3 chopped cloves of garlic, 3 T oil, 3 T flour, 1½ tsp Seasoning Rub, ½ pt Oysters, 1
lb Shrimp, 1 tsp Filé, 1 can of crabmeat (Fresh Crabmeat is better), 1 bay
leaf
Directions: Sautee
onion, bell pepper, celery, garlic and Seasoning Rub in skillet over
medium heat until the onions are clear, add oil and flour and stir until
roux turns dark. Heat water in pot and add roux, add bay leaf, add shrimp
and cook for 15 minutes, then add oysters and crabmeat and cook for 5
minutes, then add Filé.
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Shrimp Gumbo – 3 qt water, 1 chopped onion, ½ sliced bell pepper,
1 stalk of celery, 3 chopped cloves of garlic, 3 T oil, 3 T flour, 1½ tsp Seasoning Rub, 2 lb Shrimp, 1
tsp Filé, 1 bay leaf
Directions: Sautee
onion, bell pepper, celery, garlic and Seasoning Rub in skillet over
medium heat until the onions are clear, add oil and flour and stir until
roux turns dark. Heat water in pot and add roux, Add shrimp and cook for 15
minutes, then add Filé.
Fried Turkey Gumbo – 1 Fried Turkey, 1 chopped onion, ½ sliced bell
pepper, 1 stalk of celery, 2 T shortening, 3 T sausage drippings, 2 T
flour, 3 qt water, Seasoning Rub, 1 lb sausage, 1 bay leaf, 16 oz Chicken Stock
Directions: Remove
Turkey meat from the bones, cut sausage in ¼ slices and cook in a skillet
on medium heat, remove sausage and save the drippings, make a roux in heavy
skillet with shortening, sausage drippings, flour, onion, bell pepper, celery,
brown roux. Add turkey meat to the chicken stock along with the bay leaf
and the 3 qts of water, add sausage, add roux. Add Seasoning Rub to taste and
simmer for 1½ hours. Best served on the second day.
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Crawfish Etouffee – ¼ lb butter, 2 large chopped onions, 2 chopped
celery stalks, 2 minced cloves of garlic, 1 chopped medium bell pepper, Seasoning Rub, Hot Sauce, 2 lb
Louisiana Crawfish Tails, 4 T flour, 2 cups water, 16 oz chicken stock
Directions: Melt
butter in heavy skillet, sauté veggies in butter until onions are clear,
add cleaned crawfish tails, add flour, continue cooking for 3 minutes, add
water, chicken stock, greens and simmer for 10 minutes. Seasoning Rub to taste, Serve
over rice.
Shrimp
Etouffee – 4 lb peeled shrimp, 2 cups
chopped green onions, 3 minced cloves of garlic, 1 cup chopped celery, ½
cup sliced mushrooms, 3 T flour, 3 T paprika, 3 sticks of butter, Seasoning Rub
Directions: Melt
butter in large heavy pot, add veggies, cook over low heat until onions are
clear, stir in flour, add shrimp and cook 10 – 15 minutes, add water and
mushrooms, cook 30 minutes, Seasoning Rub to taste, Serve over rice.
Creole Chicken – 1 2 lb fryer, 1 cup water, 1 grated small onion, 1
clove minced garlic, 1 tsp curry powder, 1 tsp paprika, 1 tsp parsley
flakes, 1 stick of butter, Seasoning Rub
Directions: Cut
chicken into 8 parts, lay parts in flat baking dish, add water, cover the
chicken with all seasonings except Creole Seasoning, melt butter and pour
over chicken, bake uncovered for 1.5 hours at 325°. Seasoning Rub to taste, serve
over rice.
Shrimp Creole – 2 lbs peeled cleaned Shrimp, ½ cup chopped green
onions, ½ cup chopped bell pepper, 2 chopped celery stalk, 3 minced cloves
of garlic, 8 oz tomato paste, 16 oz can of tomato sauce, 1 qt of water, 1
stick of butter, Seasoning Rub,
1 T crab boil concentrate
Directions: Sauté
veggies in butter over low heat, add tomato paste and tomato sauce, 1 qt of
water, crab boil concentrate, add shrimp and cook until done. Seasoning Rub to taste, serve
over rice.
Crawfish Creole – 2 lbs peeled cleaned Louisiana Crawfish, ½ cup
chopped green onions, ½ cup chopped bell pepper, 2 chopped celery stalk, 3
minced cloves of garlic, 8 oz tomato paste, 16 oz can of tomato sauce, 1 qt
of water, 1 stick of butter, Seasoning Rub, 1 T crab boil concentrate
Directions: Sauté
veggies in butter over low heat, add tomato paste and tomato sauce, 1 qt of
water, crab boil concentrate, add shrimp and cook until done. Seasoning Rub to taste, serve
over rice.
Old Fashion Jambalaya – 1½ lbs cubed beef, 3 T Bacon Drippings, Seasoning Rub, 2 T Flour, 2
chopped medium onions, 1 cup chopped green onions, 2 T chopped parsley, 2
minced cloves of garlic, 2 cups rice, 2 ½ cups of water, ¾ tsp red pepper
Directions: Brown meat
in bacon drippings, remove and add flour to make roux, add onions, parsley,
garlic, cook until veggies are soft, add water and rice, sprinkle Seasoning Rub, add browned
meat and red pepper, bring to a boil then lower heat to a simmer and cover
for 1 hour. Remove lid and let cook until rice dries a little.
Chicken and Sausage Jambalaya – 1 large fryer, 3 cups of water, 1 tsp hot sauce, 2
T oil, 2 T flour, 1 lb sliced smoked sausage, 1 large chopped onion, 1
diced green pepper, 3 cups diced peeled tomato, 2 cups uncooked long grain
rice, 1 lb. cleaned fresh shrimp, ¼ cup chopped parsley, 1/3 cup chopped
green onions, Seasoning Rub
Directions: Cut
chicken into 8 parts and rub with Seasoning Rub, Heat oil and brown chicken on all sides, remove chicken from
skillet, add flour to skillet and stir until roux is light brown, add
chicken, sausage, veggies and cook about 10 minutes.
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