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Posted on 2/21/21 at 7:20 pm to mouton
Sausage rice and gravy
Posted on 2/21/21 at 7:25 pm to Carson123987
Pastalaya
Posted on 2/21/21 at 7:44 pm to mouton
My go to in this situation is a prairie cajun style pork gravy. It can be hard to source good smoked sausage or pork tasso outside of south Lousiana, but I feel this dish is by far the most forgiving if you have to use local or grocery store sausage as a stand in. While it can be augmented, the basic recipe calls for lots of onion and garlic, bellpepper,the main protein, and smoked sausage and/or tasso. This recipe calls for the onions to be cooked down to nothing and there be a higher meat to liquid ratio. See also: onion gravy, grease gravy, Evangeline gravy, black gravy, black pot gravy.
Posted on 2/21/21 at 8:09 pm to mouton
I'll just throw a few out. They may or may not be Cajun, But Cajuns have cooked all of them and they are pretty dishes.
Creole Chicken and Okra
Ingredients:
6 boneless chicken breasts
1/2 cup oil
1/2 cup flour
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/4 cup diced garlic
2 bay leaves
1-8 ounce can tomato sauce
1 quart chicken stock
1 tbsp chopped oregano
1 tbsp chopped basil
1 tsp chopped thyme
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste
1/4 cup sliced green onions
1/4 cup chopped parsley
6 cups cheese garlic grits
Directions
In a heavy bottom Dutch oven, heat oil over medium high heat. Season chicken breasts with salt and pepper. Sauté in oil until lightly browned on both sides, remove and set aside. Sprinkle in flour and using a wire whisk, stir constantly until dark roux is achieved. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Add bay leaves and tomato sauce, blending well into the vegetable mixture. Pour in chicken stock, one cup at a time, until sauce consistency is achieved. Add oregano, basil and thyme. Season to taste using salt, pepper and Louisiana Gold. Bring mixture to a rolling boil and reduce to simmer. Add chicken breasts to the sauce and allow to cook thirty minutes. Add more stock should sauce become too thick. Add green onions and parsley and adjust seasonings if necessary. Place one cup serving of hot cheese garlic grits in the center of a ten inch plate, add one chicken breast and top with generous serving of Creole sauce.
Chicken and Grits
Ingredients
1/2 cup (dry measure) Grits
1 Tablespoon Butter
2 Tablespoons Heavy Cream
1 ounce Gouda Cheese for the grits
1/4 cup Bacon, diced
1 Tablespoon smoked sausage, sliced thin
3 chicken breast tenders, cut into fork sized portions
1/4 cup fresh mushrooms, sliced
1 Tablespoon red sweet pepper, sliced
1/2 stalk celery, diced
2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
2 cloves garlic, thin sliced
1/4 cup white wine
AP flour
2 Tablespoons Olive oil
Salt, black pepper, Lawry’s garlic salt, red pepper flakes
Assemble the ingredients.
Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, 1 Tablespoon of butter and 2 Tablespoons of heavy cream.
When the grits are soft, add whatever amount of Gouda cheese you think (start with 1 ounce) they need and stir until the cheese melts into the grits.
Cook the bacon and sausage and set aside.
Cut up the chicken and season it with black pepper and garlic salt.
Flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil.
Remove when done and set aside.
Add the vegetables to the same pan used to cook the chicken, with a little more olive oil added.
Season with one or two pinches of red pepper flakes
Cook the vegetables until tender.
Add the meat back to the pan. Deglaze the pan with 1/2 cup white wine.
Reduce this and add 3 or 4 Tablespoons of heavy cream.
Make a mixture of 50/50 soft butter and AP flour (1Tablespoon/1Tablespoon). This is a Beurre Manie. Add this to the pan to tighten up the sauce.
Cook for 3-4 minutes to set the sauce and plate over cheese grits.
Garnish with shallot tops
Serve with butter toasted crusty bread.
Chicken Bayou Lafourche - Crawfish and Crab stuffed Chicken with Andouille Tarragon Cream Sauce
This recipe serves four
You'll need:
2 boneless chicken breasts – pounded flat and thin.
Stuffing for the chicken:
4 ounces (medium fine chopped) crawfish tails
4 ounces Crab Meat
1/2 Tablespoon Sherry
1/2 teaspoon Pernod (anise flavored) liquor
1 Tablespoon finely diced shallot
3 Tablespoons finely diced celery
3 Tablespoons finely diced red bell pepper
1 teaspoon diced garlic
1/8 teaspoon fresh basil, chopped
1/8 teaspoon chopped fresh rosemary
1/4 teaspoon tarragon, chopped
2 Tablespoons chopped green onions
2 Tablespoons chopped parsley
1/4 cup bread crumbs
1/2 cup (thick) Béchamel Sauce
Salt and black pepper to taste
1/2 cup, AP flour to coat chicken roll
1/4 cup vegetable oil to fry the rolls
Instructions:
Preheat oven to 375 degrees. Lightly oil a baking pan and set aside.
Pound the chicken breasts between two layers of plastic wrap to flatten to 1/8 inch. Season the chicken with salt and black pepper.
Prep the stuffing ingredients.
Shallot, Good unflavored bread crumbs, Crab meat, Garlic, Tarragon, Rosemary, Basil, Celery, Green onions, Red Bell Pepper, Parsley, Crawfish
Make (thick) béchamel.
2 Tablespoons butter
2 Tablespoons AP flour
A pinch of salt and 1/8 teaspoon black pepper.
Cook flour about four or five minutes at med/low heat. Add salt and pepper, 1/2 cup heavy cream and stir until a thick and smooth white sauce forms. The béchamel serves as a binder for the stuffing and needs to be thick.
In a mixing bowl, combine all the stuffing ingredients, Pernod and Sherry. I seldom use salt or pepper in my stuffing.
Portion an equal amount of the stuffing onto the center of each breast, roll into a cylinder shape. Dust the stuffed chicken rolls lightly in flour and sauté them until they are browned on all sides.
Place the stuffed chicken portions on pre-oiled baking pan and finish cooking by baking in preheated 375 degree F oven for 10-20 minutes. Drain on paper towels for 5 minutes after baking).
Slice and serve on top of Andouille Tarragon Cream.
One chicken roll makes two portions (serves two)
Andouille Tarragon Cream Sauce
You will need:
3 Tablespoons unsalted butter
1 teaspoon dry tarragon
1 Tablespoon shallots, chopped
1 ounce white wine
1 teaspoon garlic, chopped
1 cup heavy whipping cream
2 Tablespoons andouille sausage, (removed from casing and crumbled)
Salt and pepper to taste
To make the Andouille Tarragon sauce:
Sauté shallots garlic and andouille in butter. Add tarragon and deglaze the pan with white wine. Add heavy whipping cream and reduce by one half. Season to taste using salt and pepper.
Serve with the Andouille Tarragon Sauce on the plate under the Chicken and lightly over the top of the dish.
This is a wonderful unique dish. With crawfish, crab, béchamel, andouille sausage and herbs - how could it not be good? The stuffing alone is worth all of the trouble this dish is to prep.
This dish has a difficulty rating of maybe 8 or 9, but worth it.
Creole Chicken and Okra
Ingredients:
6 boneless chicken breasts
1/2 cup oil
1/2 cup flour
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/4 cup diced garlic
2 bay leaves
1-8 ounce can tomato sauce
1 quart chicken stock
1 tbsp chopped oregano
1 tbsp chopped basil
1 tsp chopped thyme
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste
1/4 cup sliced green onions
1/4 cup chopped parsley
6 cups cheese garlic grits
Directions
In a heavy bottom Dutch oven, heat oil over medium high heat. Season chicken breasts with salt and pepper. Sauté in oil until lightly browned on both sides, remove and set aside. Sprinkle in flour and using a wire whisk, stir constantly until dark roux is achieved. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic. Sauté three to five minutes or until vegetables are wilted. Add bay leaves and tomato sauce, blending well into the vegetable mixture. Pour in chicken stock, one cup at a time, until sauce consistency is achieved. Add oregano, basil and thyme. Season to taste using salt, pepper and Louisiana Gold. Bring mixture to a rolling boil and reduce to simmer. Add chicken breasts to the sauce and allow to cook thirty minutes. Add more stock should sauce become too thick. Add green onions and parsley and adjust seasonings if necessary. Place one cup serving of hot cheese garlic grits in the center of a ten inch plate, add one chicken breast and top with generous serving of Creole sauce.
Chicken and Grits
Ingredients
1/2 cup (dry measure) Grits
1 Tablespoon Butter
2 Tablespoons Heavy Cream
1 ounce Gouda Cheese for the grits
1/4 cup Bacon, diced
1 Tablespoon smoked sausage, sliced thin
3 chicken breast tenders, cut into fork sized portions
1/4 cup fresh mushrooms, sliced
1 Tablespoon red sweet pepper, sliced
1/2 stalk celery, diced
2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
2 cloves garlic, thin sliced
1/4 cup white wine
AP flour
2 Tablespoons Olive oil
Salt, black pepper, Lawry’s garlic salt, red pepper flakes
Assemble the ingredients.
Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, 1 Tablespoon of butter and 2 Tablespoons of heavy cream.
When the grits are soft, add whatever amount of Gouda cheese you think (start with 1 ounce) they need and stir until the cheese melts into the grits.
Cook the bacon and sausage and set aside.
Cut up the chicken and season it with black pepper and garlic salt.
Flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil.
Remove when done and set aside.
Add the vegetables to the same pan used to cook the chicken, with a little more olive oil added.
Season with one or two pinches of red pepper flakes
Cook the vegetables until tender.
Add the meat back to the pan. Deglaze the pan with 1/2 cup white wine.
Reduce this and add 3 or 4 Tablespoons of heavy cream.
Make a mixture of 50/50 soft butter and AP flour (1Tablespoon/1Tablespoon). This is a Beurre Manie. Add this to the pan to tighten up the sauce.
Cook for 3-4 minutes to set the sauce and plate over cheese grits.
Garnish with shallot tops
Serve with butter toasted crusty bread.
Chicken Bayou Lafourche - Crawfish and Crab stuffed Chicken with Andouille Tarragon Cream Sauce
This recipe serves four
You'll need:
2 boneless chicken breasts – pounded flat and thin.
Stuffing for the chicken:
4 ounces (medium fine chopped) crawfish tails
4 ounces Crab Meat
1/2 Tablespoon Sherry
1/2 teaspoon Pernod (anise flavored) liquor
1 Tablespoon finely diced shallot
3 Tablespoons finely diced celery
3 Tablespoons finely diced red bell pepper
1 teaspoon diced garlic
1/8 teaspoon fresh basil, chopped
1/8 teaspoon chopped fresh rosemary
1/4 teaspoon tarragon, chopped
2 Tablespoons chopped green onions
2 Tablespoons chopped parsley
1/4 cup bread crumbs
1/2 cup (thick) Béchamel Sauce
Salt and black pepper to taste
1/2 cup, AP flour to coat chicken roll
1/4 cup vegetable oil to fry the rolls
Instructions:
Preheat oven to 375 degrees. Lightly oil a baking pan and set aside.
Pound the chicken breasts between two layers of plastic wrap to flatten to 1/8 inch. Season the chicken with salt and black pepper.
Prep the stuffing ingredients.
Shallot, Good unflavored bread crumbs, Crab meat, Garlic, Tarragon, Rosemary, Basil, Celery, Green onions, Red Bell Pepper, Parsley, Crawfish
Make (thick) béchamel.
2 Tablespoons butter
2 Tablespoons AP flour
A pinch of salt and 1/8 teaspoon black pepper.
Cook flour about four or five minutes at med/low heat. Add salt and pepper, 1/2 cup heavy cream and stir until a thick and smooth white sauce forms. The béchamel serves as a binder for the stuffing and needs to be thick.
In a mixing bowl, combine all the stuffing ingredients, Pernod and Sherry. I seldom use salt or pepper in my stuffing.
Portion an equal amount of the stuffing onto the center of each breast, roll into a cylinder shape. Dust the stuffed chicken rolls lightly in flour and sauté them until they are browned on all sides.
Place the stuffed chicken portions on pre-oiled baking pan and finish cooking by baking in preheated 375 degree F oven for 10-20 minutes. Drain on paper towels for 5 minutes after baking).
Slice and serve on top of Andouille Tarragon Cream.
One chicken roll makes two portions (serves two)
Andouille Tarragon Cream Sauce
You will need:
3 Tablespoons unsalted butter
1 teaspoon dry tarragon
1 Tablespoon shallots, chopped
1 ounce white wine
1 teaspoon garlic, chopped
1 cup heavy whipping cream
2 Tablespoons andouille sausage, (removed from casing and crumbled)
Salt and pepper to taste
To make the Andouille Tarragon sauce:
Sauté shallots garlic and andouille in butter. Add tarragon and deglaze the pan with white wine. Add heavy whipping cream and reduce by one half. Season to taste using salt and pepper.
Serve with the Andouille Tarragon Sauce on the plate under the Chicken and lightly over the top of the dish.
This is a wonderful unique dish. With crawfish, crab, béchamel, andouille sausage and herbs - how could it not be good? The stuffing alone is worth all of the trouble this dish is to prep.
This dish has a difficulty rating of maybe 8 or 9, but worth it.
This post was edited on 2/21/21 at 8:11 pm
Posted on 2/21/21 at 8:09 pm to MeridianDog
Chicken Bonne Femme (Good Woman’s Chicken)
"Good woman's chicken" and its variations (Chicken Clemenceau and Chicken Pontalba) is one of the best dishes in the Creole cookbook. There is little agreement on how it's prepared, but potatoes and garlic are always part of the recipe. This recipe evolved from the very good version at Antoine's, and the super-garlicky version of bonne femme at Tujague's restaurant .
You'll need:
3/4 pound Chicken. I used breast tenders, but I would have used thighs if I had any.
1/4 pound cubed Ham
Several (3-5) strips of thick sliced bacon for pork flavor and fat.
2 russet potatoes, peeled and cubed into 1/2 inch pieces
1 cup mushrooms with stems removed and sliced. If small mushrooms are available, leave them whole.
1 stalk celery, diced
2 small to medium onions, quartered. If you can find them, 8-10 small whole onions are nice for this dish.
1/2 bell pepper, diced
3-4 cloves garlic. Use as much as you like, (Tujague’s version uses lots of garlic)
1 cup white wine
1/2 stick butter
1 Tablespoon Worcestershire sauce
1 Tablespoon Creole or Cajun seasoning such as Slap Ya Momma Seasoning
1 teaspoon thyme
salt, black pepper, flour, red cayenne pepper, red pepper flakes, oil
Directions:
Cut the chicken into bite sized pieces. Season it with Creole seasoning, black pepper, red cayenne pepper and set it aside.
Cut the bacon into bite sized pieces and cook it in a skillet or sauté pan until crisp. When the bacon is just about done, add the ham, cook it for a few minutes then remove and set it aside with the bacon.
Peel and dice the potatoes, then fry them in some vegetable oil. Lightly season the potatoes with a little Creole seasoning and salt, then set them aside to drain on a paper towel.
Flour the seasoned chicken pieces and fry. Set them aside with the ham and bacon.
Sauté the bell pepper, celery, onions and garlic in the bacon grease. They should cook until there is some color on the onions. Add the sliced mushrooms toward end of the sauté.
Deglaze the sauté pan with some white wine. Add a Tablespoon Worcestershire sauce and 1 teaspoon of thyme. Place everything in a casserole. Top with some red pepper (flakes) and cook at 350 F for 20 minutes.
Plate the Chicken Bonne Femme and Carrots with Parsley or green onion garnish. White wine goes well with this dish as does crusty bread.
Creole stuffed chicken thighs with charred tomato cream sauce
For 4 servings you will need:
8 chicken thighs, deboned and pounded flat and seasoned with salt and black pepper
Stuffing:
1/4 cup dry bread crumbs, Oven browned
3 tablespoons dried okra, broken into 1/8 inch pieces
2 Tablespoons finely diced shallot
1 Tablespoon finely diced celery
3 Tablespoon diced sweet peppers (red, yellow, orange, green)
2 teaspoons diced tomato, peeled, with seeds removed
2 teaspoons green onion tops, sliced
1 Tablespoon small diced andouille sausage
1 teaspoon Creole seasoning
1/8 teaspoon black pepper
2 teaspoons garlic salt
Salt, to taste
1 egg
Vegetable oil for sautéing
Directions:
Remove the skin and gently pound the thighs flat (1/8 inch thickness). Season with creole seasoning and garlic salt. Set aside
Crumble 3 pieces of dry bread into small pieces and brown (medium brown) in oven at 375 degrees F.
Sauté the sausage until slightly browned, then chop into small pieces.
Prep vegetables.
Sauté shallots, celery, and peppers in a little butter, until soft
Mix vegetables, okra, sausage, bread crumbs and seasoning in a suitably sized bowl. Taste and adjust seasoning to taste, then add egg. Mix to make dressing.
Stuff flattened chicken thighs with dressing, the roll and tie with string.
Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the rolled thighs. Cook until the portions are about 3/4 done, then place them on an uncovered pan in a 350 degree F oven until the dressing is cooked through.
Serve on cauliflower mash (or potato mash) with charred tomato cream sauce and Haricots Verts.
********
Charred Tomato Cream Sauce
2 Tablespoons Butter
1 Tablespoon chopped shallots
1 Tablespoon lime juice
1/4 cup dry white wine
1 teaspoon creole seasoning
6 Tablespoons heavy cream
1/2 Roma tomato, roasted in oven, until slightly charred
Salt, to taste.
Directions:
Roast the tomato, until slightly charred (20 - 30 minutes) in a 400 degree oven in an oven proof dish. Remove skin, seeds, and dice.
Heat butter in a sauce pan, combine shallots with wine and lemon juice, add creole seasoning and reduce to a slightly thick consistency.
Add heavy cream, reduce heat to low and blend it into the reduced sauce.
Add the roasted tomato, taste for seasoning, and add salt if needed. If not able to serve immediately, hold at lowest heat setting until used.
Posted on 2/21/21 at 9:20 pm to mouton
Pork steak fricassee with Trappeys jalapeño black eyed peas.
Posted on 2/21/21 at 9:47 pm to MeridianDog
Creole and Cajun are not the same thing.
Posted on 2/21/21 at 9:49 pm to mouton
Sticky chicken.
Posted on 2/21/21 at 9:58 pm to mouton
quote:pics?
wife’s sister
Posted on 2/21/21 at 10:04 pm to SuperSaint
quote:
wife’s sister
pics?
Posted on 2/21/21 at 10:47 pm to mouton
Chicken sauce piquant
Posted on 2/21/21 at 10:59 pm to HogWalloper
Creole isn't Cajun.
They aren't?
Here is the quote of my first line, and I'll stick by that statement,
They aren't?
Here is the quote of my first line, and I'll stick by that statement,
quote:
I'll just throw a few out. They may or may not be Cajun, But Cajuns have cooked all of them and they are pretty dishes.
This post was edited on 2/21/21 at 11:00 pm
Posted on 2/21/21 at 11:14 pm to MeridianDog
Gout is a strange disease. I was diagnosed with gout close to 50 years ago. It was bad when I started treatment. For all of that time, I have taken 300 mg of Allopurinol daily and have only had problems the two times I told myself, "This is not gout." and stopped taking my Allopurinol. They do not test me for Allopurinol in my blood, only once a year for Urea level in my Urine, which is always textbook low.
I have absolutely no problems with Allopurinol. The only reaction I have with it, is it eliminates the urea levels and allows me to eat as much as I want, of anything I want. scouts honor, I never have any gout pain - which can be very painful for those who face the disease with no medication. The most I have ever paid for Allopurinol is $4.00 for a 30 day supply. As a Medicare recipient (Old fart), it is now free to me. During the years and years I had private insurance, it was fully covered by my insurance.
Would be interesting to see what drug your relative takes for his gout. There are several other drugs they offer as treatment options. I have been told all of them work.
I have absolutely no problems with Allopurinol. The only reaction I have with it, is it eliminates the urea levels and allows me to eat as much as I want, of anything I want. scouts honor, I never have any gout pain - which can be very painful for those who face the disease with no medication. The most I have ever paid for Allopurinol is $4.00 for a 30 day supply. As a Medicare recipient (Old fart), it is now free to me. During the years and years I had private insurance, it was fully covered by my insurance.
Would be interesting to see what drug your relative takes for his gout. There are several other drugs they offer as treatment options. I have been told all of them work.
This post was edited on 2/21/21 at 11:16 pm
Posted on 2/22/21 at 8:16 am to DoctorTechnical
quote:
Red Beans and Rice
Not Cajun
Posted on 2/22/21 at 11:46 am to mouton
quote:
They have requested I cook some Cajun food but the husband has bad gout and can’t have seafood.
There's a lot wrong with this statement. Everyone has their own unique gout triggers, but Cajun cuisine as a whole is full of most of the universal forbidden foods for gout ... organ meats (livers, gizzards, the fillers in most sausages), fatty red meats (steaks, roasts, pork chops), legumes (beans, peanuts), and just about any cheap cut of meat can be dangerous (pork butt, temple meat, hot dogs, cold cuts, processed meats). Very unlikely he can safely eat all of the things being recommended yet seafood would be the only road hazard he needs to avoid.
If he has "bad" gout he's got way more to worry about than seafood. There are a LOT of other triggers for gout other than seafood, and some people who have it can eat all the seafood they want. If he's of the opinion that all he needs to do is stay away from seafood to avoid gout he may not be getting the professional medical care he really needs to avoid gout flareups and he might be getting his medical advice from the OT Board instead.
Tell buddy to ask his doctor about a daily dose of Allopurinol with a script of some Indocin and/or Colcrys to have on standby for flareups. Like Meridian Dog said, Allopurinol is really cheap. Most pharmacies have it on their list of scripts for 3 or 4 bucks even if you have no insurance. Indocin as well. He also needs to keep a journal and keep track of exactly what he eats to learn what his triggers are, because there's no way it's just seafood. Gout can be crippling (it can feel like a broken foot), but can also be easily managed.
This post was edited on 2/22/21 at 11:49 am
Posted on 2/22/21 at 5:11 pm to unclebuck504
quote:
OThere's a lot wrong with this statement.
Just going on what they said. They are a very educated and fairly affluent couple and I am sure they have addressed everything you mentioned with their physician.
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