 |
Reply
| | From:  Genie· (Original Message) | Sent: 3/23/2008 8:46 PM |
|
|
Reply
| | | From: Genie· | Sent: 3/23/2008 8:59 PM |
| Chicken Stew New Orleans Style
Servings: 4
Ingredients:
1 bunch of scallions, 6 to 8
2 ribs celery
1 large red bell pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
1 tsp thyme
1/8 tsp cayenne pepper
2 Tbsp butter
1 Tbsp vegetable oil
3 cloves garlic, minced or crushed through a press
1 can(14 oz) stewed tomatoes with their juice (or diced tomatoes)
1/4 cup chicken broth
3 drops hot pepper sauce
1 bay leaf
1/4 lb kielbasa or other precooked garlic sausage
Coarsely chop the scallions.Dice the celery and bell pepper.Cut
the chicken into bite sized pieces
In a plastic bag, combine flour, thyme and cayenne, and shake to
mix.Add chicken and shake to coat lightly.Remove chicken and
reserve excess flour mixture.
In a large skillet, warm 1 Tbsp. of the butter in the oil over
medium high heat until the butter is melted.Add the chicken and
cook until it is browned all over, about 7 min.Remove chicken to
a plate and cover loosely to keep warm.
Add 1 remaining Tbsp. butter to the skillet and heat until melted.
Add the garlic and the reserved dredging mixture.Cook, stirring,
until the flour is no longer visible, about 1 min.
Add tomatoes and their juice, the chicken broth, scallions, celery,
bell pepper, hot pepper sauce and bay leaf, and bring to a boil over
medium-heat.<WBR>Reduce heat to low, cover and simmer, stirring
occasionally, until the vegetables are tender, about 15 min.
Meanwhile, dice the sausage.
Return the stew to a boil over medium-high heat.Return the chicken
(and any juices that have accumulated on the plate) to the skillet
along with the sausage, and heat until the chicken is cooked through,
about 3 min.Remove the bay leaf before serving
| |
|
Reply
| | | From: Genie· | Sent: 3/23/2008 9:00 PM |
| Creole Artichoke Bisque
8 Tbs flour
16 oz butter
6 cup beef stock
2 ribs celery - finely chopped
3 lg onions - finely chopped
1 bunch green onions - finely chopped
2 bay leaves
1/4 tsp thyme
2 cloves garlic - minced
2 cans (14 oz) artichoke hearts, undrained
Salt and black pepper to taste
1/4 tsp Tabasco
1 cup dry white wine
4 oz light cream
2 Tbs parsley - minced
Melt the butter in a heavy pot and add the flour. Over a
low heat, cook for 5 minutes, stirring constantly. Slowly
add the stock and when well mixed, add the celery,
onions, greeen onions, bay leaves, thyme and garlic. Let
this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to the
pot, along with the artichoke water. Cook at a low simmer
for another 30 minutes. Add salt and pepper to taste, the
Tabasco, wine and cream and bring to a simmer. Do NOT
boil. The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each plate.
With a slice of French bread, it's a Creole treat for
your bon appetit.
| |
|
Reply
| | | From: Genie· | Sent: 4/14/2008 3:35 AM |
| CRAWFISH STEW
Ingredients
1 stick butter
2 pounds peeled crawfish tails
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne
2 tablespoons chopped green onions
2 tablespoons chopped parsley
Steps
Heat the butter in a large, heavy pot over medium heat.
Add the onions, bell peppers, and celery.
Cook, stirring often, for about five minutes or until they or wilted.
Add the crawfish tails and cook, stirring occasionally, for about 10
minutes.
Dissolve the cornstarch in the water and add to the mixture.
Reduce heat to medium-low.
Simmer, stirring occasionally, for three to four minutes, or until the
mixture thickens slightly.
Season with salt and cayenne. Add the green onions and parsley. Serve
hot over steamed rice.
Makes about 8 servings.
| |
|
Reply
| | | From: Genie· | Sent: 4/30/2008 10:42 PM |
| Zatarain's Vegetable Soup
1-1/2 lb. beef brisket, diced and/or soup bones
11 cups water
1 can (15 oz.) tomatoes, chopped, undrained
1-1/2 medium onions, chopped
1 pkg. Zatarain's Gumbo Base
2 medium carrots, peeled and crosscut
1 cup corn, whole kernel
2 cups cabbage, coarsely chopped
1 rib celery, diced
1/2 green bell pepper, diced
1 medium turnip, peeled and coarsely chopped
2 medium potatoes, diced
1/2 tsp. salt
1 TB Zatarain's Creole Seasoning
To a large stock pot, add water, meat, tomatoes and onions. Bring to boil and
cook over
medium heat for 1 hour.
Dissolve Zatarain's Gumbo Base in 1 cup water and add to stock pot. Cook for
30 minutes
over medium heat.
Add next 6 items and cook till tender. Add potatoes and season to taste. Cook
until potatoes
are tender. Serve.
| |
|
Reply
| | | From: Genie· | Sent: 5/27/2008 5:15 AM |
| Creole-Style Pork Stew
1/2 cup peanut oil
1/2 cup flour
2 cups chopped onions (about 1 large onion)
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped
2 tablespoons minced or chopped garlic
4 cups chicken stock or chicken broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1/2 to 1 teaspoon ground red pepper, depending on personal taste
2 pounds boneless country-style pork ribs, cut into 1 1/2-inch
pieces
kosher salt and freshly ground black pepper
hot pepper sauce or white vinegar
4 cups cooked long-grain white rice
Make a roux by heating oil in a large, heavy pot over low heat.
Stir in flour; cook and stir over low heat until mixture turns a
rich red-brown color (about 20 to 25 minutes). Remove from heat;
carefully stir in onion, celery, bell pepper and about 1 cup
chopped sausage. Return pot to heat; cook and stir 5 minutes
over medium heat. Stir in garlic, chicken stock or broth and
tomato paste. Add Worcestershire sauce, bay leaves, sage,
oregano and cayenne pepper; bring to a boil over high heat. Add
pork pieces and reduce heat to simmer; cook uncovered for about
1 1/2 hours or until pork is tender. Stir in remaining chopped
sausage; cook 5 minutes more to heat through. (At this stage, if
you do not want to serve right away, stew may be refrigerated
for up to 2 days.)
Discard bay leaves and skim any visible fat, if desired. Add
salt, pepper and hot pepper sauce to taste. To serve, spoon 1/2
cup rice into shallow soup bowls; ladle some of pork mixture
over top. Add more hot pepper sauce, if desired.
Makes 8 servings.
| |
|
Reply
| | | From: Genie· | Sent: 6/3/2008 4:53 AM |
Louisiana Crawfish and Sea Scallop Bouillabaisse
2 pounds live crawfish
1 pound cooked crawfish tails
20 giant sea scallops
1/4 cup extra virgin olive oil
2 cups onions, diced
2 cups carrots, diced
6 cloves garlic, mashed
2 whole bay leaves
1 tablespoon fresh thyme leaves
4 parsley stems
1/4 cup brandy
1/2 cup white wine
1/4 cup tomato paste
1/2 teaspoon saffron blended in 1/4 cup warm water
salt and pepper to taste
2 tablespoons Herbsaint
1 ounce olive oil
1/2 cup carrots, finely diced
1/2 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup tomatoes, finely diced
1/4 cup basil, finely chopped
In a 2 gallon stock pot, heat 1/4 cup olive oil over medium high heat. Saute onions, carrots and garlic stirring constantly until light brown, about 10 minutes. Add bay leaves, thyme and parsley and blend into vegetable seasoning. Add live crawfish and cover until crawfish are slightly steamed, about 2 to 5 minutes. Remove lid and add brandy and white wine. Be careful as brandy may flame as it hits the pot. Bring wine to a low simmer and reduce by 1/2 the volume. Add tomato paste, blending well into liquid. Add 3 quarts cold water and bring to a rolling boil. Reduce to simmer and cook stock until nice crawfish flavor is achieved, about 30 minutes. During this process, it is best to pull the heads from the tails of the crawfish to heighten the flavor. Add saffron and season to taste with salt and pepper. Allow stock to continue to simmer until desired rich flavor is achieved. When stock is done, strain and remove 2 quarts. Discard flavoring ingredients and return to stock pot. Return to low simmer and add Herbsaint. Stir well and taste for proper seasoning. In a saute pan, heat remaining olive oil over medium high heat. Season scallops lightly with salt and pepper. When olive oil reaches smoke point, saute 10 scallops until golden brown around the edges, about 2 minutes on each side. Continue until all scallops are cooked. Remove and keep warm. In same pan add carrots, onions, celery and tomatoes. Saute until wilted, about 3 to 5 minutes. Move seasoning to one side of pan and add cooked crawfish tails to warm completely. Season lightly with salt and pepper. When ready to serve, place 1 to 2 tablespoons of heated vegetable seasoning into bottom of a soup bowl. Add 2 scallops and an even portion of crawfish tails. Ladle hot crawfish stock over top of ingredients and garnish with basil. Serve with hot French bread.
|
|
Reply
| | | From: Genie· | Sent: 6/4/2008 3:12 AM |
Catfish Courtbouillon 1 (3-5 pound) catfish
1 cup oil
1 cup flour
2 cups chopped onions
2 cups chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1/2 cup chopped fish pieces
1 cup diced tomatoes
1 can diced tomatoes
1/2 cup tomato sauce
3 quarts fish stock
Juice of one lemon
3 bay leaves
Pinch of thyme
Pinch of dill
1 cup chopped green onions
Salt and pepper to taste
Fillet the catfish and cut into two-inch square cubes. Place the bones and head in a pot with one gallon of water, one cubed onion, one stalk of Celery, 2 bay leaves and a tablespoon of peppercorns. Bring to a rolling boil and cook 30 minutes, skimming the impurities that rise to the surface. Strain and reserve 3 quarts for the courtbouillon. In a large Dutch oven, heat oil over medium-high heat. Add flour and using a wire whisk, stir constantly until a dark brown roux is achieved. Add onions, celery, bell peppers, garlic and saute until vegetables are wilted, approximately 3-5 minutes. Add fish, tomatoes, tomato sauce and continue to saute until fish is cooked into the roux mixture. Add fish stock, one ladle at a time, until Incorporated. Add lemon juice, bay leaves, thyme and dill. Bring to a rolling boil, then reduce to simmer. Allow to cook approximately 30 minutes. Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into the sauce; allow cooking 3 minutes then removing from heat. Adjust seasonings if necessary. Serve over steamed white rice.
Serves 8.
| |
|
Reply
| | | From: Genie· | Sent: 6/11/2008 8:32 PM |
CAJUN SHRIMP STEW
1/2 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
4 Tbsp. (1/2 stick) butter or margarine
1/3 cup sifted regular flour
1/2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/4 tsp. pepper
1 (1 lb.) can tomatoes
1 (about 14 oz.) can chicken broth
1 (8 oz.) can minced Clams
1/8 tsp. red pepper seasoning
1 (about 1 lb.) can okra, drained
1 (about 5 oz.) can deveined Shrimp,
drained and rinsed
3 cups cooked rice
Saute celery, onion, and garlic in butter or margarine until soft in a kettle. Stir in flour, salt, thyme, and pepper, cook stirring constantly, until bubbly. Stir in tomatoes, chicken broth, Clams and liquid and red pepper seasoning, continue cooking and stirring until mixture thickens and boils 1 minute. Add okra and Shrimp; heat to boiling.
Ladle into a shallow serving bowl; spoon rice around edge. Or, spoon rice in mounds in center of soup plates; spoon Shrimp mixture around rice.
Makes 6 servings | |
|
Reply
| | | From: Genie· | Sent: 6/11/2008 8:32 PM |
CREOLE SHRIMP STEW Yield: 4 servings 1/3 cup chopped bacon
1/3 cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 green onions, chopped
1 cup tomato paste
3 cups seafood stock
2 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
Creole spices
2 pounds uncooked, shelled shrimp
1/4 cup minced fresh parsley * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. | |
|
Reply
| | | From: Genie· | Sent: 8/13/2008 3:57 AM |
| Creole Corn and Ham Chowder
3 slices of bacon, cut into small pieces
2 sm. onions, chopped
1 tbsp. all-purpose flour
1 cup water
2 cup finely diced raw potato
1/2 cup celery, chopped
1 cup ham, finely diced
6-8 ears fresh sweet corn, removed from cob and milked
One 1-1/2 cup of milk
1 tsp. salt
1/4 tsp. white pepper
parsley flakes for garnish
Fry bacon until crisp, drain and set aside. Reserve
two tablespoons of bacon drippings and place in a
kettle. Saute onions in bacon drippings until clear,
about five minutes. Blend in flour and mix to a smooth
paste. Gradually add water and stir until smooth. Add
the potatoes and celery, cover and cook about 15
minutes until potatoes are done. Blend in corn, ham,
milk, seasoning and bacon and cook slowly for about 15
minutes until corn is tender. Serve hot and garnish
with parsley.
Serves 5-6
NOTE:
One cup tomato and 2 tablespoons chopped bell pepper
may be added for color and taste.
| |
|
|
Free Forum Hosting
Important Announcement
First
Return to Cajun/Creole