Hi. I am new to this forum. I am looking for a good recipe for somethin cajun with shrimp, chicken, and sausage. I need to make enough of this dish that I can freeze to send on a camping trip to Big Bend (in dry ice) that will feed 15 men. It needs to be able to be heated in a pot over an open fire. I plan to send rice to be cooked at the site. I don't care if the recipe contains all or just some of the three meats.
cajun recipes
- Thread starter lindy
- Start date
dawn_mo
Well-known member
Welcome Lindy. How about some gumbo? REC: JP's Gumbo
* Exported from MasterCook *
JP's Gumbo
Recipe By :JP
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Seafood
Shrimp Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1 cup flour
2 bay leaf, whole
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
2 cups spicey sausage such as andoulli
4 cloves garlic
8 cups chicken or turkey stock or water
1 1/2 cups diced poultry meat, cooked
1/2 pound peeled shrimp
1/2 dozen shucked oysters
1/2 pound sliced okra
2 cups rice prepared according to package
instruc
salt and pepper to taste
Heat oil and flour in a large pot until the resulting roux reaches a dark brown chocolate color. See Notes
Add the bay, celery, onion and green peppers and cook until the vegetables are soft
Add 1/4 of the sausage and the garlic and cook the garlic making sure not to burn it. See Note
Add the stock or water and the meat and the rest of the andoulli See Note
Simmer for 2 hrs. minimum; longer if you can Add the okra about 10 min before serving
Add the shrimp and oysters 5 min before serving See Note
Serve with rice and File` (Pronounced fee' la). File` is a wonderful addition if it is available. It is a spice made from sassafras root.
JNOTES : The key to making good gumbo is making the roux. It should be done slowly and carefully so that the flour does not burn. Emeril Lagasse says you should make a "2 beer roux", meaning it should take as long to make as it takes you to drink 2 beers.
Andoulli sausage is classic but any spicey sausage available will work nicely. Remember, gumbo is peasant food; you make it from the ingredients available.
I use the chicken or turkey that i pick from the bones when making the stock
The oysters are a personal favorite but, again, use what you like and is available. If you use them, the oysters should be barely cooked, so they are tender You may want to defat before servin
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* Exported from MasterCook *
JP's Gumbo
Recipe By :JP
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Seafood
Shrimp Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 cup vegetable oil
1 cup flour
2 bay leaf, whole
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
2 cups spicey sausage such as andoulli
4 cloves garlic
8 cups chicken or turkey stock or water
1 1/2 cups diced poultry meat, cooked
1/2 pound peeled shrimp
1/2 dozen shucked oysters
1/2 pound sliced okra
2 cups rice prepared according to package
instruc
salt and pepper to taste
Heat oil and flour in a large pot until the resulting roux reaches a dark brown chocolate color. See Notes
Add the bay, celery, onion and green peppers and cook until the vegetables are soft
Add 1/4 of the sausage and the garlic and cook the garlic making sure not to burn it. See Note
Add the stock or water and the meat and the rest of the andoulli See Note
Simmer for 2 hrs. minimum; longer if you can Add the okra about 10 min before serving
Add the shrimp and oysters 5 min before serving See Note
Serve with rice and File` (Pronounced fee' la). File` is a wonderful addition if it is available. It is a spice made from sassafras root.
JNOTES : The key to making good gumbo is making the roux. It should be done slowly and carefully so that the flour does not burn. Emeril Lagasse says you should make a "2 beer roux", meaning it should take as long to make as it takes you to drink 2 beers.
Andoulli sausage is classic but any spicey sausage available will work nicely. Remember, gumbo is peasant food; you make it from the ingredients available.
I use the chicken or turkey that i pick from the bones when making the stock
The oysters are a personal favorite but, again, use what you like and is available. If you use them, the oysters should be barely cooked, so they are tender You may want to defat before servin
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Hello, Lindy, and Welcome to Finer Kitchens! Here's a great site for Cajun and Creole recipes:
http://www.gumbopages.com/recipe-page.html
http://www.gumbopages.com/recipe-page.html
here is a link to a thread here on jambalaya. several good recipes to work with
just click on the "LINK" and it should take you to the thread. Another helpful hint: we have a T&T section found in the tabs up above on the page, and lots of our old T&T favorite recipes are found there.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=75976
just click on the "LINK" and it should take you to the thread. Another helpful hint: we have a T&T section found in the tabs up above on the page, and lots of our old T&T favorite recipes are found there.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=75976
Welcome Lindy! Here's a T&T recipe For Chicken and Sausage Gumbo
It's a tradition that whenever I shop at the Reading Terminal Market which is only a few times a year I have to make this Gumbo. I don't know what it is but when you step into the market and all those smells hit you, you feel like you have to buy everthing and go home and make big pot of something!
Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut into 1/4 inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, mashed
2 bay leaves
2 teaspoons creole seasonig
1/2 teaspoon dried whole thyme
1 tablespoon worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced green onions
1/2 teaspoon salt
Hot Cooked Rice
Gumbo File (optional)
Brown sausage in dutch oven over medium heat. Remove to paper towels leaving drippings in dutch oven. Brown chicen in drippings; remove to paper towels, reserving drippings. Measure drippings adding enough vegetable oil to measure 1/2 cup. Heat oil in dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate(about 30-40 minutes). Add onion, green pepper, and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to boil. Return chicken breast to dutch oven; add garlic and next five ingredients. Reduce heat; simmer, uncovered, 1 hour. Remove chicken; let cool. Return sausage to dutch oven cook gumbo uncovered 30 minutes. Stir in green onions; cook, uncovered an additional 30 minutes.
Add salt if desired. Bone chicken breast and cut into strips. Add to gumbo, and cook until throughly heated. Remove bay leaves; serve Gumbo over rice. Sprinkle with Gumbo File, if desired.
Yield 8 Servings
Southern Living 1990 Annual Recipes
I add a pound of shrimp in the last few minutes of cooking. This doubles nicely.
This does take a lot of time to make but is worth the effort. A real labor of love.
It's a tradition that whenever I shop at the Reading Terminal Market which is only a few times a year I have to make this Gumbo. I don't know what it is but when you step into the market and all those smells hit you, you feel like you have to buy everthing and go home and make big pot of something!
Chicken and Sausage Gumbo
1 pound hot smoked sausage, cut into 1/4 inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup flour
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, mashed
2 bay leaves
2 teaspoons creole seasonig
1/2 teaspoon dried whole thyme
1 tablespoon worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced green onions
1/2 teaspoon salt
Hot Cooked Rice
Gumbo File (optional)
Brown sausage in dutch oven over medium heat. Remove to paper towels leaving drippings in dutch oven. Brown chicen in drippings; remove to paper towels, reserving drippings. Measure drippings adding enough vegetable oil to measure 1/2 cup. Heat oil in dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate(about 30-40 minutes). Add onion, green pepper, and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to boil. Return chicken breast to dutch oven; add garlic and next five ingredients. Reduce heat; simmer, uncovered, 1 hour. Remove chicken; let cool. Return sausage to dutch oven cook gumbo uncovered 30 minutes. Stir in green onions; cook, uncovered an additional 30 minutes.
Add salt if desired. Bone chicken breast and cut into strips. Add to gumbo, and cook until throughly heated. Remove bay leaves; serve Gumbo over rice. Sprinkle with Gumbo File, if desired.
Yield 8 Servings
Southern Living 1990 Annual Recipes
I add a pound of shrimp in the last few minutes of cooking. This doubles nicely.
This does take a lot of time to make but is worth the effort. A real labor of love.