Here's a few of my own recipes that I get mad compliments on when I do them....... Cooking is a passion mine.....
New Orleans Style Gumbo
Ingredients:
• ½ Cup Vegetable Oil
• ½ Cup All-purpose Flour
• 1 large Onion, diced
• ½ Cup Chopped Fresh Parsley
• ½ Cup Chopped Celery
• ½ Cup Chopped Green Bell Pepper
• ½ Cup Chopped Red Bell Pepper
• ½ Cup Sliced Scallion
• 6 cloves Minced Garlic
• 4 cups Chicken Broth
• 1 Tsp. Salt
• 1 Tsp. Creole Seasoning (Tony Chachere's)
• 2 lbs. Combo of Sausage or Shrimp or Chicken
• ½ lb. Blue Crabs (optional)
• 1 Pkg. Chicken Gizzards (optional)
Directions:
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black. You will have to stir it almost constantly. This is what we call a Roux in New Orleans.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly. You may also at this time add a 10 oz pkg. of frozen okra.
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 30 minutes (If using blue crabs, cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.
1:20 Cook Time. 20 minutes prep time. Serves 8
New Orleans Style Jambalaya
Serves 6
1:30 Cook Time 20 Minutes Prep.
Ingredients:
• 1 tablespoon Olive Oil
• 1 1/2 Cups Chopped Onions
• 1/2 Cup Chopped Green Bell Pepper
• 1/2 Cup Chopped Celery
• 1/2 lb. Medium Shrimp, Peeled & Deveined
• 4 Bay Leaves
• 1/2 lb. Smoked Sausage, sliced
• 1 (14 1/2 ounce) Can Chopped Tomatoes
• 1 Tbsp. Chopped Garlic
• 1 Tsp. Salt
• 1/2 Tsp. Cayenne Pepper
• 1/4 Tsp. Black Pepper
• 1/4 Tsp. Dried Thyme
• 1 cup Long-Grain White Rice
• 1/4 Cup Barbecue Sauce
• 1/4 Cup Chopped Green Onion
• 1 Pkg. Chopped Ham Seasoning
Directions:
Heat the oil in a large skillet over medium heat.
Add onion, bell pepper and celery and saute for 7 to 8 minutes.
Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
Add the sausage and ham, cook for 2 to 3 minutes.
Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
Add the rice and stir to mix.
Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
Stir in barbecue sauce. Remove from heat and let stand for 5 minutes. Stir in green onions.
New Orleans Style Bread Pudding
Ingredients needed:
10 ounces loaf stale French Bread, crumbled. (Or 6 - 8 Cups of any type of bread, crumbled, fresh or stale. If fresh bread is used, reduce milk to 3 cups.)
2 Cups Sugar (Granulated)
½ Cup Unsalted Butter (Melted)
3 Eggs
2 Tbsp. Pure Vanilla Extract
1 Cup Raisins
1 Cup Chopped Pecans
1 Tsp. Cinnamon
1 Tsp. Nutmeg
4 Cups Milk
Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown.
For a Whiskey Sauce you will need:
½ Cup Unsalted Butter
1 ½ Cups Powdered Sugar
2 Egg Yolks
½ Cup Bourbon
Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
New Orleans Style Gumbo
Ingredients:
• ½ Cup Vegetable Oil
• ½ Cup All-purpose Flour
• 1 large Onion, diced
• ½ Cup Chopped Fresh Parsley
• ½ Cup Chopped Celery
• ½ Cup Chopped Green Bell Pepper
• ½ Cup Chopped Red Bell Pepper
• ½ Cup Sliced Scallion
• 6 cloves Minced Garlic
• 4 cups Chicken Broth
• 1 Tsp. Salt
• 1 Tsp. Creole Seasoning (Tony Chachere's)
• 2 lbs. Combo of Sausage or Shrimp or Chicken
• ½ lb. Blue Crabs (optional)
• 1 Pkg. Chicken Gizzards (optional)
Directions:
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black. You will have to stir it almost constantly. This is what we call a Roux in New Orleans.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly. You may also at this time add a 10 oz pkg. of frozen okra.
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 30 minutes (If using blue crabs, cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.
1:20 Cook Time. 20 minutes prep time. Serves 8
New Orleans Style Jambalaya
Serves 6
1:30 Cook Time 20 Minutes Prep.
Ingredients:
• 1 tablespoon Olive Oil
• 1 1/2 Cups Chopped Onions
• 1/2 Cup Chopped Green Bell Pepper
• 1/2 Cup Chopped Celery
• 1/2 lb. Medium Shrimp, Peeled & Deveined
• 4 Bay Leaves
• 1/2 lb. Smoked Sausage, sliced
• 1 (14 1/2 ounce) Can Chopped Tomatoes
• 1 Tbsp. Chopped Garlic
• 1 Tsp. Salt
• 1/2 Tsp. Cayenne Pepper
• 1/4 Tsp. Black Pepper
• 1/4 Tsp. Dried Thyme
• 1 cup Long-Grain White Rice
• 1/4 Cup Barbecue Sauce
• 1/4 Cup Chopped Green Onion
• 1 Pkg. Chopped Ham Seasoning
Directions:
Heat the oil in a large skillet over medium heat.
Add onion, bell pepper and celery and saute for 7 to 8 minutes.
Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
Add the sausage and ham, cook for 2 to 3 minutes.
Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
Add the rice and stir to mix.
Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
Stir in barbecue sauce. Remove from heat and let stand for 5 minutes. Stir in green onions.
New Orleans Style Bread Pudding
Ingredients needed:
10 ounces loaf stale French Bread, crumbled. (Or 6 - 8 Cups of any type of bread, crumbled, fresh or stale. If fresh bread is used, reduce milk to 3 cups.)
2 Cups Sugar (Granulated)
½ Cup Unsalted Butter (Melted)
3 Eggs
2 Tbsp. Pure Vanilla Extract
1 Cup Raisins
1 Cup Chopped Pecans
1 Tsp. Cinnamon
1 Tsp. Nutmeg
4 Cups Milk
Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown.
For a Whiskey Sauce you will need:
½ Cup Unsalted Butter
1 ½ Cups Powdered Sugar
2 Egg Yolks
½ Cup Bourbon
Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.
