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Chowing down on some chicken and andouille jambalaya that I made.
Who is this guy, Emeril?
Who is this guy, Emeril?
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OP
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Thanks, Dale - all's well here. Windy and chilly, but otherwise OK.
OP
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Apples and oranges, Bill... :wink:
OP
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Can do - will relay when I get home.
OP
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However, much of my cooking is like designing the plane while it's flying... :wink:
Actually, I will be making a crawfish stew tonight.
First, you make a roux. In this case, I make a tomato paste roux. Melt two sticks of butter (don't <span style="font-weight: bold">even</span> think about using margarine here) and empty a whole, small can of tomato paste (Not sauce) into the simmering pan. Cook low for about 45 minutes until the tomato paste breaks down into small BB-shaped pieces and is dark burgundy in color. Add some chopped onions (one large) until they blanch. Add about 4 tbs of flour and cook some more. The tomato paste will break down into a sweet, not acidic tomato product and will impart a nice pink, slightly sweet base for your stew (as opposed to an ettoufee, which has no tomato). Add water until this thickens under low heat to a rather thick gravy. Cook a bit longer, add your favorite Cajun seasoning, or salt and black or cayenne pepper. Dump 4 lbs of Louisiana peeled crawfish (may use Chinese crawfish, if you must! Or works well with peeled shrimp, too!) Cover and cook for another 30 minutes till the seafood is done. Serve over rice....
First, you make a roux. In this case, I make a tomato paste roux. Melt two sticks of butter (don't <span style="font-weight: bold">even</span> think about using margarine here) and empty a whole, small can of tomato paste (Not sauce) into the simmering pan. Cook low for about 45 minutes until the tomato paste breaks down into small BB-shaped pieces and is dark burgundy in color. Add some chopped onions (one large) until they blanch. Add about 4 tbs of flour and cook some more. The tomato paste will break down into a sweet, not acidic tomato product and will impart a nice pink, slightly sweet base for your stew (as opposed to an ettoufee, which has no tomato). Add water until this thickens under low heat to a rather thick gravy. Cook a bit longer, add your favorite Cajun seasoning, or salt and black or cayenne pepper. Dump 4 lbs of Louisiana peeled crawfish (may use Chinese crawfish, if you must! Or works well with peeled shrimp, too!) Cover and cook for another 30 minutes till the seafood is done. Serve over rice....
OP
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OK - here ya go:
Jambalaya
2 lbs. sliced andouille sausage
2 lbs. cooked, chopped chicken meat
2 lbs. (starting to get a trend here!) chopped onions
2 cloves chopped garlic
1 bunch chopped green onions
1 chopped bell pepper
4 tsp. black pepper
2-3 tbsp. Louisiana hot sauce
2-3 tbsp. Worcestershire sauce
5 cups uncooked rice
1 bunch chopped parsley
3-4 tsp. red pepper
2-3 tsp. salt
In large pot, brown the sausage in olive oil or butter. Remove meat and set aside. Saute onions and garlic in the fat, taking care not to burn. Add 10 cups of water, chicken and sausage. Add green onions, bell pepper, and seasonings. Cook until mixture boils, then simmer until the vegetables are tender. Add 5 cups of rice and parsley. Bring to boil, stirring frequently. Cover and lower temperature; simmer until rice is cooked. Do not stir until just before serving.
This should serve 10 people, and it freezes well.
Adjust seasoning to taste.
Jambalaya
2 lbs. sliced andouille sausage
2 lbs. cooked, chopped chicken meat
2 lbs. (starting to get a trend here!) chopped onions
2 cloves chopped garlic
1 bunch chopped green onions
1 chopped bell pepper
4 tsp. black pepper
2-3 tbsp. Louisiana hot sauce
2-3 tbsp. Worcestershire sauce
5 cups uncooked rice
1 bunch chopped parsley
3-4 tsp. red pepper
2-3 tsp. salt
In large pot, brown the sausage in olive oil or butter. Remove meat and set aside. Saute onions and garlic in the fat, taking care not to burn. Add 10 cups of water, chicken and sausage. Add green onions, bell pepper, and seasonings. Cook until mixture boils, then simmer until the vegetables are tender. Add 5 cups of rice and parsley. Bring to boil, stirring frequently. Cover and lower temperature; simmer until rice is cooked. Do not stir until just before serving.
This should serve 10 people, and it freezes well.
Adjust seasoning to taste.
OK, ya'll are going to make me revel my famous recipe for roasted <span style="font-weight: bold">Choupiquet</span>, otherwise known as bowfin.
First you get a fairly large Choupiquet (whose eggs make an excellent caviar), maybe 8 to 6 pounds. Gut the fish and spread the body out, keeping the head on. Tack it to a large, flat cypress board and season heavily with Cajun Seasoning, basically salt, pepper, cayenne, green onions, onions, etc. Make a fire in an open pit, not too hot, not too cool. Stake the board and the fish out maybe 28" from the fire. Watch that it doesn't burn. About 2 6-packs (is that a dirty word here?) later or maybe a fifth of bourbon, check the fish for done-ness. When the fish begins to flake, remove from the area of the fire, un-tack the fish, throw it away, and eat the board......
First you get a fairly large Choupiquet (whose eggs make an excellent caviar), maybe 8 to 6 pounds. Gut the fish and spread the body out, keeping the head on. Tack it to a large, flat cypress board and season heavily with Cajun Seasoning, basically salt, pepper, cayenne, green onions, onions, etc. Make a fire in an open pit, not too hot, not too cool. Stake the board and the fish out maybe 28" from the fire. Watch that it doesn't burn. About 2 6-packs (is that a dirty word here?) later or maybe a fifth of bourbon, check the fish for done-ness. When the fish begins to flake, remove from the area of the fire, un-tack the fish, throw it away, and eat the board......