CHAR'S LOUISIANA ROUX GUMBO
Things you will need:
- 1 large chopped onion
- *Cajun Seasoning (to taste)
- *Salt to taste (optional -- you may or may not need it)
- Garlic powder (approx. 2 tsp)
- 4 TB ready-made *roux
- 2# large shrimp (peeled)
- 1# smoked sausage, cubed
- 6 chicken leg quarters (preboiled in salt and pepper
and deboned)
- 1 piece of pork *Tasso, cubed (optional)
- *5 quarts of water (approx.)
- 8 quart stock pot
First off, heat water (use your own judgement regarding how
much to put in -- so the gumbo won't boil over!), add seasonings,
roux, and onions. Boil till roux is thoroughly dissolved. Add
meat and simmer for about an hour or so -- till sausage and
tasso (if applicable) are tender. This is best served hot over
white rice with a side of potato salad. Okay, I confess -- I
am strange and like mine just over potato salad without the
rice :-) I also love to add that wonderful Tabasco Sauce in
it, as well.
*Tasso is a highly seasoned, smoked meat (We prefer Pork over
Beef in this regard!) that is absolutely delicious. This is
sometimes called "Cajun Ham". In case you don't have
access to this Louisiana delight, you may omit it and/or substitute
any meat of your choice, or you can order it through Cajun Tasso.com!
*Roux is an oil and flour mixture that many Cajuns make homemade.
However, I buy mine in a jar :-) I've not yet gotten up enough
courage to try making my own! To make your own, however, use
one cup of flour to one cup of oil in skillet and adjust for
how much you want to make at a time. Slowly mix well and brown
to a deep, dark brown color. If you find the roux is too runny,
add a little more flour in increments till thick enough. This
stuff is HOT, so be careful. Stores and freezes well in styrofoam
cups -- just put approx. 4 TB of roux into each one and freeze
till needed! A tip from my mom -- just peel the cup off!
*Cajun Seasoning -- a lovely blend of several spices, including
red pepper, onion powder, garlic powder, and salt. It is available
from many different companies. Tony Chachere's is my fav! If
it is not possible to acquire this type of seasoning, I think
a "season-all" type would do just fine!
CHAR'S ROAST BEEF
Things you will need:
• 1 beef roast (of your choice)
• dutch oven type pot
• Cajun Seasoning to taste
• 1 large onion, chopped
• 1 TB minced/chopped garlic
• 1 large bell pepper, chopped
• 1 TB butter (I used the new roasted garlic butter
by Land 'O Lakes!)
Brown roast in butter after seasoning well with Cajun spices.
I prefer to cut my roast into pieces rather than leave it
whole -- it's a matter of presonal choice :-)))) Add water
as necessary for brown gravy. Add veggies and simmer till
roast is fork tender, and enjoy! If needed, I add a little
Kitchen Bouquet to darken my gravies. It is such a big help
-- tasteless, too. The gravy goes well over white rice or
creamed potatoes. As a side note: This is basically the same
way I cook steaks /stew meat and gravy as well.
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