Let’s Get Cajun
Cajun cuisine is one of my favorite cuisine types. Cajun food incorporates all kinds different ingredients like sausage, shrimp,rice, beans, vegetables, and all kinds of different sauces that are sweet, sensual and spicy. There are all kinds of different dishes that have a variety of flavors. Cajun food is a blend of french and native dishes in the southern united states that literally have created dishes that are heavenly. Dishes like gumbo, dirty rice, and jambalaya are simply divine and for the busy folk who want to eat well these dishes can make many portions. I want to give you a few great cajun recipes.
Gumbo
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley chopped
4 cups hot water
5 beef bouillon cubes
1 can stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Brown the chicken in the oil with seasoned with salt and pepper. Add sausage and brown. Remove the meats. Sprinkle the flour over the oil and add the butter.
This will create a delicious roux. Do not let it burn. When its well mixed make sure to remove and cool. Re-add the meant and add the remaining ingredients and cook well.
Cook for about 45 minutes until the ingredients are well blended and well seasoned.
Dirty Rice
1 1/2 cup long-grain rice (Carolina, basmati, jasmine, etc)
2 cups chicken broth
2 cups water
3 Tbsp vegetable oil
1/2 pound ground pork
1/2 cup chicken livers
3 slices of bacon, chopped
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper or 1-3 jalapeños, seeded and chopped
1 Tbsp Cajun seasoning
2 green onions, chopped
Directions:
Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
Turn off the heat and add the green onions. Toss once more to combine and serve hot.
Jambalaya
Ingredients
2 tablespoons of butter
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth
Directions
Heat the butter in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Enjoy! And remember, good food good friends, and good conversation.
