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Any Cajun or Creole Cooks out there?

Big PapaBig Papa Posts: 220
edited 3:00PM in EggHead Forum
Looking for a Great Gumbo and Creole Recipe

Please help, I know htere are awesome recipes to be had.



  • Village IdiotVillage Idiot Posts: 6,958
    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.


    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.


    Dripping Springs, Texas.
    Just west of Austintatious

  • YBYB Posts: 3,861
    Here is a Jambalaya recipe that's hard to beat...Everything goes into the pot raw at one time.

    Couzan Billy's Jambalaya

    From the kitchen of Kevin Taylor, the BBQ Guru

    I know there are many Jambalaya recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin Couzan Bill, a real Cajun!

    1 pound converted rice, uncooked
    1 can French onion soup
    1 (8 ounce) can tomato sauce
    1/4 pound butter, cut into pieces
    1 cup onions, chopped
    1/2 cup green onion, minced
    1 small green pepper, diced
    1/4 cup fresh parsley, chopped
    3 large garlic cloves, minced
    1 teaspoon crab boil
    2 tablespoons Cajun seasoning
    2 tablespoons Tabasco
    1 pound smoked sausage
    1 pound crawfish tails (or shrimp)
    3 pieces chicken breasts, cubed
    2 to 3 cups chicken stock

    Heat oven to 350 degrees F or simply place pot on the grill.

    Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.

    You may add more chicken stock based on the consistency you want.

    Stir before serving. Keeps well
  • Richard FlRichard Fl Posts: 8,248
    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

    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

    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.
    1 Over White Rice.

    Recipe Type
    Seafood, Soup

    Recipe Source
    Source: Island Franchisors, Longwood, Fl.
  • GrumpaGrumpa Posts: 861
    That sure looks good Gary!
  • Village IdiotVillage Idiot Posts: 6,958
    You might try Hungry Celeste's blog at:

    or New Orleans cuisine at:

    Good stuff !

    Dripping Springs, Texas.
    Just west of Austintatious

  • Village IdiotVillage Idiot Posts: 6,958
    Thanks, Grumps. Give it a try. It's easy to make. :)

    Dripping Springs, Texas.
    Just west of Austintatious

  • 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.

    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

    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
  • Big PapaBig Papa Posts: 220
    They all look great, will try them all.

    Keep the recipes coming !!!

  • bobbybbobbyb Posts: 1,349
    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.

    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.
  • Here is one that I do that seems to be a hit everytime!! I have a lot more...So, perhaps I'll do an email with an attachment.

    Voodoo Cafe'
    From JB
    Serves 6-8

    3 T. olive oil
    3 T. flour
    (for a roux)
    2 T. oil
    1 Lg. onion, minced
    4 cloves garlic, minced
    2 ribs celery, minced
    1 each red, yellow and green Bell pepper, chopped
    1 lb. package frozen sweet corn
    3 bay leaves
    1-1/2 t. dried thyme
    1 t. dried oregano
    1/4 t. fresh-ground black pepper
    2 t. salt
    1 (12 oz.) bottle of a dark, robust beer
    1/4 t. cayenne pepper (to taste)
    6 to 8 C. chopped, fresh tomatoes
    (or 1-28 oz. can of crushed tomatoes and 2-14 oz. cans of chopped)
    1lb. smoked Anduille sausage, cut crosswise into 1/4-inch slices
    1 lb. ham cut into 3/4-inch pieces
    1 to 2 T. Gumbo File'

    1)) Starting with a Lg. stock pot, heat the oil and stir in the onion, garlic, celery, and bell pepper, cover and cook until starting to soften, stirring occasionally (about 7 to 10 minutes).

    2)) Reduce the heat to moderately low. Add the beer, corn, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for about 5 minutes, stirring occasionally.

    3)) Brown the ham and sausage and add to the stock pot, continuing the simmer.

    4)) In a small sauté pan / skillet, heat the oil over med. high heat. Whisk in the flour and continue to whisk until the mix turns a rich brown. Take caution, not to burn the roux. If it does burn...Start over!

    5)) Adjust the heat of the stock pot to a rolling boil, stir in the roux continuing the hard boil for just a few minutes. Reduce the heat to low and simmer for 15 to 20 minutes.

    6)) Stir in the file' and continue to simmer for another 10 minutes

    To serve; put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.
  • 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: (scroll down a bit, past the peach buckle recipe)
    I've eaten it at Cochon, and it's delicious.
  • ResQueResQue Posts: 1,045
    Now I know what to do with my leftovers in the freezer. I just printed this out. Thanks.
  • Village IdiotVillage Idiot Posts: 6,958
    Verbatim out of


    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' .........

    Dripping Springs, Texas.
    Just west of Austintatious

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