Love Cajun

[Peggy]

Tick tock, tick tock, tick tock 🙄

[Christi]

I’ll LEAVE!!!!! 😈 😈 😈

[Peggy]

I’ll hunt you down and drag you back! 😈 🙄

[Christi]

You and what army?

[Peggy]

The tigers, the dogs, and well, um, NORM, and OC, And ENGLANDBOY, and DAVID, And NANA, and HUNNY, And LUCKY, and BILL, and, and, and EVERYBODY! And, OH YEAH, dah dah….GEORGETTE!

Now what? 😈

[Christi]

I give.

[Peggy]

Thankyouverymuch! :bow:

[Old CooT]

@brandonswoman wrote:

:feedme: Hi everybody. My name is Christy. I am originally from NY, but have moved south, and have fallen in love with cajun. Does anyone know how to make a very, very hot jumbaliya? Have fun and God bless

[/list][/quote]

Sorry to take so long to reply.. Cajun doesnt have to be hot, but the flavor is from the heart and effort,

If ya want these hotter,, you can add a pinch of cayenne, I recomend going easy on the cayenne or you will overpower the flavor of the dish,….

Enjoy
~CooT~

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Jambalaya Recipe

Yield: 8 Servings
2 lb Sausage cut 1/4 in. thick
1 lb Boneless chicken
1 1/2 lg Onions
1 Bell pepper
4 Cloves garlic
5 c Water
3 tb Salt
1/2 ts Cayenne pepper
3 Bay leaves
6 oz Tomato paste
1 lb Peeled shrimp
3 c Raw rice

Add the water, salt, cayenne, bay leaf and tomato paste.
Bring to a boil with the lid on. When water boils add the shrimp and the raw rice.
Stir and lower fire.
Let rice simmer, stirring every five minutes until jambalaya rice is cooked.
Yield: 6-8 servings

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Basic Cajun Jambalaya

1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste

Serves 8
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Crawfish Pie

Serves: 6
1 pound crawfish tails, peeled
1/4 cup butter
1 medium onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1/2 cup sliced fresh mushrooms
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon red pepper
1 (10 1/2-ounce) can cream of mushroom soup
12 patty shells, baked and warm
White wine (if needed)

Saute’ crawfish in butter for 5 minutes in medium saucepan. Remove tails to a separate bowl and set aside. In remaining butter saute’ onion, green pepper, celery, garlic and mushrooms until soft. While this is cooking, season crawfish tails with the next 5 ingredients. Add seasoned tails and mushroom soup to saucepan and cook 15 minutes over medium heat. If mixture is too thick, it can be thinned with a little white wine. Spoon into each pastry shell until overflowing, and serve.

Leftover crawfish tails never looked so good! Your family will feel special when you make this, so don’t let on how easy it is!

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Crawfish Etouffee (The Real Thing)

Serves: 6-8
1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.

Etouffee (“ay-too-tay”)…a rich gravy served over fluffy white Louisiana rice cooked to perfection…a food connoisseur’s delight!

[Author]

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