Any Cajun or Creole Cooks out there?

Here is a great gumbo recipe - taste tested and approved by GenuINE Cajun Katrina refugees.

2 lbs. Shrimp , peeled
½ + cup Roux , See recipe
4 cups Shrimp stock, If short, use Penzey's Seafood Stock
2 cups Onions, chopped
2 cups Celery, chopped
1 cup Bell pepper, chopped
10 oz. Okra, frozen, cut
1 8 oz. can Tomato Sauce
¼ cup Parsley, chopped
1 can Chicken broth, 13 oz.
3 Bay leaves
2 tablespoons Worcestershire sauce
1 tablespoon Thyme
1 tablespoon Kitchen Bouquet
2 teaspoons Garlic Salt
2 teaspoons Pepper
Tabasco hot sauce, to taste
Gumbo filet, to taste

Add water, roux, chicken broth, and all vegetables in a large pot. Cook until vegetables are tender. Add tomato sauce. Cover and simmer for 1 hour. Add remaining ingredients except tabasco, filet, and rice, and simmer for 15 minutes.

Serve over hot rice. Sprinkle tabasco and filet on top to taste.

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Roux

½ cup Vegetable oil
½ cup Flour
With relatively high heat, slowly add flour to hot oil, whisking all of the time. When the roux starts to turn color, turn heat down and keep whisking until roux becomes a light caramel color.

Transfer to a bowl and microwave for one minute. Stir. Microwave for one more minute.

Search the Living Cookbook database I sent you, there are several gumbos, jambalaya and creole.

Here is a West Indies creole.

Stew, Shrimp, Creole, West Indian, Barbados Jack


INGREDIENTS:
3 Lbs Raw Shyrimp. 16-24 size
1 Large Onion, Coarsley Chopped
1 Large Green Sweet Pepper
4 Stalks Celery, Chopped
1/4 Tsp Black Pepper
1/4 Tsp Thyme
Dash Garlic
2 Small Cans Stewed Tomatoes
1 Stick Margarine
3/4 Tsp Barbados Jack Island Hot Sauce




Procedure:
1 Melt butter in frying pan, over low heat. Add shrimp and remaining ingredients. Cover and gently steam until vegetables are tender and shrimp cooked.
Serve:
1 Over White Rice.


Recipe Type
Seafood, Soup

Recipe Source
Source: Island Franchisors, Longwood, Fl.

You might try Hungry Celeste's blog at:

http://bouillie.wordpress.com/

or New Orleans cuisine at:

http://nolacuisine.com

Good stuff !

Turkey, andoille, and oyster gumbo

The measurements for the oil, flour and turkey stock are approximate – the rest are good. I normally make this gumbo with leftover turkey from Thanksgiving, Christmas, etc. but have cooked a turkey just to make gumbo or used chicken thighs.

Ingredients
1 cup of vegetable oil
2-1/2 cups all purpose flour
Two onions – chopped
Two bunches of green onions – chopped
Four stalks celery – chopped
¼ cup chopped garlic
4 - 6 cups of shredded turkey
1 lb. andoille sausage
1 gallon of turkey stock (made from the turkey carcass the day before)
1 pint shucked oysters
Salt and pepper to taste
Filé

Start by browning the flour in the oil. Get the oil pretty hot, add the flour and keep stirring until it is as dark as you can get it without burning (the darker the roux, the nuttier the flavor of the gumbo). Add the chopped seasoning and continue stirring. When the onions start to get clear, add the turkey and andoille and continue Stirring for a few minutes. Begin adding the turkey stock a little at a time until the correct consistency is attained. The oysters are added 20-30 minutes before serving – they are cooked when the edges curl. Some people add filé – we serve filé on the side. Filé can make the gumbo bitter if it is cooked in but it’s nice sprinkled on top of the gumbo.



Here is a duck and andoille link http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=927369&catid=1

Shrimp Etouffee Recipe
Danno 28 December 2006

The smell of Etouffee, be it Crawfish (**NEW**my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole.
The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised.
To me it simply translates to happy taste buds.

I always buy shell on shrimp, why?
For the same reason I buy bone in cuts of meat. Stock.
The amount of shrimp you’re using for this recipe will produce just enough Shrimp Stock, plus a little extra (recipe below).
Shrimp stock only needs to cook for about 45 minutes to 1 hour.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan.
Cover this with cold water, it should be about 6-8 Cups Cups.
You’ll need 1 1/2 Cups for the Etouffee.
Bring almost to a boil, reduce the heat to a low simmer.
Simmer for about 45 minutes to an hour.
Strain.

Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine.
The leaves will remove themselves while cooking, and you will get all of the flavor from the stems.
When ready to serve just remove the bundle of stems along with your bay leaves.

The recipe:

Shrimp Etouffee Recipe

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/4 Cup Flour
3/4 Cup fresh Tomatoes, diced
1 1/2 Cups Shrimp Stock
2 Tbsp Minced Garlic
I bundle of Fresh Thyme
2 tsp Homemade Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Recipe Creole Boiled Rice

Season the shrimp with 1 Tbsp of the Creole Seasoning.

Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent.
Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes.
Stir in the remaining Creole Seasoning.
Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly.
Bring to a boil, then reduce to a simmer.

You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through.
Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a Large Entree.

Thanks for the shout-out. For all you Eggers with leftover smoked pork, I thought you might be interested in chef Donald Link's pork & blackeyed pea gumbo, posted on Cochon restaurant's website: http://www.cochonrestaurant.com/html/recipes.html (scroll down a bit, past the peach buckle recipe)
I've eaten it at Cochon, and it's delicious.

Verbatim out of http://nolacuisine.com

http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/

and

http://www.nolacuisine.com/2008/04/13/shrimp-stock-recipe/

Bobby. I really think you should give credit to whomever you get your recipes from. If you tweak them to any extent, then OK, call it yours, but in this case, even the side comments were copied as if it were your own comments.

No big deal, but just sayin' .........