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***RATE A RECIPE FROM THIS PAGE***
Chicken and Andouille Pasta
5 boneless chicken breasts
1 cup
diced andouille
3/4 cup flour
1/2 cup olive oil
1/4 cup diced onions
1/4 cup diced celery
1/4 cup diced red
bell pepper
1/4 cup diced yellow bell pepper
1/2 cup diced tomatoes
1/2 cup sliced mushrooms
1/4 cup diced garlic
pinch
of dry thyme
pinch of dry basil
1 ounce dry white wine
4 cups heavy whipping cream
salt and cayenne pepper to
taste
1/4 cup chopped parsley
3 cups cooked rotini pasta
Cut chicken breasts into one inch cubes and season with
salt and pepper. Dust lightly with flour and set aside. In a 10 inch heavy bottom saute pan, heat olive oil over medium high
heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and
garlic. Saute approximately three to five minutes or until vegetables are wilted. Add thyme and basil and deglaze with white
wine. Add heavy whipping cream and bring to a low boil. Stirring occasionally, allow cream to reduce and thicken until approximately
one half in volume. Season to taste using salt and pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately.
Dirty Rice
1 cup uncooked long grain white rice
2 1/2 cups chicken
stock or chicken broth
1/2 stick of butter
6 ounces chicken gizzards
6 ounces chicken livers
6 ounces pork
3/4
cup finely chopped onion
1/4 cup chopped celery
2 cloves chopped garlic
1/2 teaspoon coarse ground black pepper
1/2
teaspoon white pepper
1/2 teaspoon cayenne pepper, or more to taste
Cook the rice in 2 cups of the chicken stock
or broth . Reserve aside the other 1/2 cup of the stock or broth. Chop or grind gizzards, liver and pork and place in a large
frying pan that has a cover. Fry the meat mixture in the butter until it loses its pink coloring. Add in the onion, celery,
garlic and peppers. Sauté together about 4 to 5 minutes. Pour in the reserved stock and add the cooked rice. Stir all ingredients
together. Cover and simmer over a low heat for about 8 to 10 minutes, until liquid is absorbed.
Shrimp Creole
1 cup flour
1 cup oil
3 pounds raw peeled
and deveined shrimp
1 large can of tomato sauce
2 cloves chopped garlic
2 small cans of tomato paste
2 cup chopped
onion
2 bay leaves
2 tablespoons chopped parsley
3 teaspoons salt
1 cup chopped celery
1/4 teaspoon cayenne
2
tablespoons chopped onion tops
1/2 teaspoon black pepper
1/2 cup bell pepper
6 cups of water
Make a roux.
Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices. Mix
well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and
cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Remove bay leaves. Serve hot over fluffy rice.
Roux,
pronounced roo, is the basic ingredient of gumbo, etoufee, sauce piquante and stew. It contains an equal mixture of oil and
flour that is browned and used as a thickening base for many Cajun dishes. It not only thickens, but also accounts for the
different and quite distinct flavor of the dish.
1 cup of flour
1 cup of oil
Heat the oil in a heavy, thick
pot or skillet. Add flour and stir constantly over a low heat until dark brown. The trick is to get it dark brown but not
burned. If it burns, it will smell scorched, throw it out and start over. Warning: The roux will be extremely hot and can
cause a serious burn. Please be careful when handling it and try not to get any on you.
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