Recipes tagged with « Cajun »
Chicken And Andouille Gumbo
Deep roux rich with toasted nutty flavor, browned sausage, tender chicken, and fresh veggies meld under a slow simmer. Dark brown roux builds the backbone; aromatics soften till translucent and fragrant. Stock boosted with thyme, bay leaves, Creole seasoning gives earth and spice. Okra thickens gently without slime if watched right. Sausage renders savory fat; chicken added late to keep texture. Cook long enough to deepen flavor, skim grease for clarity. Serve over hot white rice; green onions and hot sauce finish boldly. Technique matters: slow patience and watching instead of timers. Substitutions for oil, sausage, aromatics given for flexibility; avoid burned roux unless you want acrid bitterness.
Smoky Chicken And Andouille Gumbo
Chunky chicken pieces roasted with Creole spices. Slow cooked roux turned dark chocolate brown for depth. Bell peppers, jalapeño, celery, and onions sweated gently into the thickened base. Added fire-roasted tomatoes instead of canned for smoky undertone. Thyme and bay leaf infuse aroma while smoked paprika replaces regular. Simmer low, long enough for melding; at least 1.5 hours, better close to 2. Finishing with fresh scallions and parsley for bite. Serve over fluffy rice. Underlines Cajun soul, technique over fuss. Serves 10 hungry folks.
Slow Cooker Creole Beef Stew
Beef chunks dusted in spicy herbal Creole seasoning and floured for crust, browned in oil 'til sizzle hits that rich deep brown, then piled over cubed sweet potatoes, vibrant veggies, and canned fire-roasted tomatoes in the crock. Beef broth mixed with instant gravy powder over it all to thicken while slow simmering low and long. Carrots soften, celery dims crunch, onions turn gold-opaque, and bell peppers wilt into the mix. Take note of browning color; not burnt but deeply caramelized. Onion scent blooming early means time to add liquids. Serve when potatoes pierce easily, sauce thick enough to coat. Augmented with chili powder instead of creole, rutabaga swaps for potatoes, and Worcestershire adds an umami punch. Cook closer to 6 ½ hours if crock’s hot. Gets better if rested an hour after off. Hearty, rustic. Not fussy.
Shrimp Creole Remix
A quick shrimp stew with tomato base, aromatic vegetables, and spice. Swaps chicken broth for seafood stock, bell pepper for poblano; adds a hit of smoked paprika and cayenne. Cook low and slow to thicken the sauce, shrimp added late to avoid rubbery texture. Uses creole spice blend but with a pinch more heat. Serve over rice or even creamy grits. Focus on visual cues like onion translucency, sauce reduction thickness, and shrimp color change to gauge doneness. Simple, flexible, practical. Easily adapted with pantry staples and fresh seafood.
One-Pot Red Beans Rice
A quick one-pot meal combining sausage with vegetables and rice simmered in broth and Creole spices. Sausage browns releasing fat, veggies soften to translucent, garlic punches aroma. Broth boils, beans and rice join for slow simmer until rice swells and tender. Substitutes for sausage or spices given. Timing and visual cues focus over strict clocks. Practical tips on managing sticky rice, seasoning balance, and handling beans from cans or dried. Slightly adjusted cook times and ingredient amounts for better texture and flavor depth.