Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Tonites dinner-A little Cajun flair

SWOkla-JerrySWOkla-Jerry Posts: 640
edited 11:24AM in EggHead Forum
Been cravin some Cajun lately, so I decided to try a little different recipe.

Seafood Sauce Piquante

I've cooked this particular sauce piquante recipe everytime someone asked me to cook something Louisiana style while out of state. Its basically a fancy red sauce thats really spicy and really easy. It takes a little time but its well worth it. Its also very easy to modify since you can really throw any type of meat or veggies in it.

½ cup cooking oil
½ cup all purpose flour
2 onions chopped
1/2 lemon chopped(pulp and zest only)
1 bell pepper, chopped
2 stalks celery chopped
3 clvs minced garlic
1 tbs minced jalapeños
1 medium can whole tomatoes
1 small can tomatoes with chilies mashed
1 small can tomato paste
½ tsp basil
½ tsp thyme
½ tsp cayenne pepper
1 cup chicken broth
green onion tops chopped fine
2 tsp of Worcestershire sauce
1 bag Sam's Seafood Medley

Heat oil and flour together until golden brown. This is a roux. Add onions and cook together for about 5 minutes stirring.(don't burn your onions or roux) Add whole tomatoes, tomatoes w/ chilis, and tomato paste. Stir and immediately add celery, bell peppers and lemon. Set heat to medium and cook about a half hour or until oil rises to the top. Add chicken broth to desired thickness and salt and pepper taste.( A great alternative to salt and pepper for a real creole taste is Tony's Chachere.) Cook mixture down for about 45 minutes to an hour adding water or stock made from ingredients as needed. In the last 20 minutes of cooking add one of the meats from above or other goodies you've decided to try. When done cooking turn off heat and add Worcestershire sauce and green onion tops.


Cooking Tips
This is great stuff! Make sure you've got some good hot french bread or other hot and fluffy bread to serve with it. Serve with rice.

SaucePiquant.jpg

Sauce Done
SaucePiquantClose-up.jpg

Teresa made her Rosemary Bread on the Egg

Rosemary Bread

"This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil."

1 Tbs white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 tsp salt
2 Tbs butter, softened 2 tablespoons rosemary
1 tsp Italian seasoning
3 cups bread flour
1 Tbs olive oil
1 egg, beaten (optional)

1 Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
2 Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
3 Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
4 Indirect, raised grill, 375 degrees F (190 degrees C).
5 Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Servings: 16

This time we used a cake pan & a 7" Pizza pan
RosemaryBreadintheEgg.jpg
RosemaryBreadin7inchpieplate.jpg

And finally plated
SeafoodSaucePiquantewithRosemary-1.jpg

Comments

  • CecilCecil Posts: 771
    Wow, looks great, I love cajun. I also love EGGed bread.

    Walt
  • EggtuckyEggtucky Posts: 2,746
    Love cajun food Jerry..will definitely put this one in my 'to do' list!!...nice!
  • Whooooa Bubba! That looks mightyfine.
  • Mike in AbitaMike in Abita Posts: 3,302
    That is a fantastic looking meal. :cheer: :cheer: :cheer: Hats off to you. Thanks for sharing
  • Big'unBig'un Posts: 5,909
    Great lookin' chow! How is that different from creole?
  • SWOkla-JerrySWOkla-Jerry Posts: 640
    Hey Big'un,

    I think it's about the same. Both are very spicy, I had a creole dish the other nite with rice, and was very similar. I default to the Lousiana folks.
  • EggtuckyEggtucky Posts: 2,746
    I'm certainly not cajun or from Louisiana, but have spent some time there..isn't creole more the name of a language, or a culture, or a 'style' of cooking? Not a single dish?
  • Big'unBig'un Posts: 5,909
    It's all of those things. Look up "shrimp creole". HTH.
Sign In or Register to comment.
Click here for Forum Use Guidelines.