Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Louisianna recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Louisianna recipie?),it will help you,my kids.
I have this neighboor and he is from Louisianna. He is an awesome cool. The only problem is that he NEVER tells how he makes his food.
Today he made a dish with rice, black-eyed-peas and meat.
Combined together or something. Is this a special recipie you can pass on to me or is it something he made up? Also can you give me some good southern recipies I am very interested thanks!
Answer:
South Louisiana Chicken and Sausage Gumbo (no okra!)
Makes: 10 servings
---For the Roux---
3 tablespoons beef or turkey bacon grease
1/2 cup all-purpose flour
---For Gumbo---
1 bunch green onions, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 cloves garlic, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked beef sausage, sliced into bite size pieces
2 teaspoons cajun seasoning
1. For the Roux.
2. Heat bacon grease in large skillet.
3. Add flour when melted.
4. The mixture should be liquidy, If not add a bit more bacon grease.
5. Stir mixture constantly over a med-high heat, be careful not to scourch.
6. Stir until the mixture is the color of peanut butter.
7. For Gumbo.
8. Add chopped vegtables to roux in skillet, stir and allow to cook until onions
are clear.
9. Meanwhile in a large sauce pan, warm 3 cans of broth.
10. Once onions are clear, stir in one can of broth, stir until smooth.
11. Add Roux mixture to saucepan of broth.
12. Use the roux skillet for the chicken,cook sausage and chicken until chicken
is no longer pink, add to broth.
13. Pour the 2 remaining cans of broth into the skillet, bring to a boil,
stirring, cleaning the remaining roux and the flavors from the skillet.
14. Add skillet broth to sauce pan.
15. Stir in cajun seasonings and bouillon.
16. Let simmer on low for 2 hours.
17. Serve over cooked white rice.
Louisiana-Style Potato Salad
2 pounds small new potatoes, sliced 1/4 inch thick
5 slices turkey or beef bacon, cut into 1/2-inch
pieces
3/4 cup refrigerated regular or lite sour cream and
dill salad dressing (or use sour cream with dill to
taste)
1 to 2 T Louisiana-style hot sauce
1/4 teaspoon black pepper
1 medium green pepper, diced
1/2 cup sliced green onions
1/2 cup sweet chunky pickle relish
Lettuce leaves
In 4-quart saucepan over medium heat, cook potatoes
in
boiling water to cover 10 minutes or until tender.
Drain. In medium skillet over medium heat, cook bacon
until crisp. Transfer to paper towels to drain.
Reserve 1 T bacon drippings.
To make dressing: In small bowl, combine salad
dressing, hot sauce, black pepper, bacon and reserved
drippings. In large bowl, combine potatoes, green
pepper, onions and relish. Add dressing; toss gently
to coat.
Cover; refrigerate until serving time, at least 4
hours.
To serve: Spoon into lettuce-lined salad bowl.
Makes 8 servings.
LOUISIANA JAMBALAYA
Serves 10
Ingredients
1/2 cup (1 stick) butter
2 medium red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
2 bay leaves
1 jalape?o pepper (include seeds), finely chopped
1 tablespoon Creole/Cajun seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 lb. turkey sausage
3/4 lb smoked turkey ham, cut into 1/2 inch pieces
2 14-1/2 ounce cans chicken broth (low-sodium, 98% fat free)
1 16 ounce can plum tomatoes, diced, with liquid
3 cups long grain rice
Directions
Melt butter in large, heavy Dutch Oven over medium-high heat.
Add red onions, 4 green onions, bell pepper, garlic, bay leaves,
jalape?o, Creole/Cajun seasoning, cayenne pepper and oregano.
Cover and cook until vegetables are tender, stirring occasionally,
about 15-18 minutes. Mix in tomato paste. Add sausage, ham,
broth, tomatoes and rice. Bring mixture to a simmer. Reduce
heat to low, cover and cook until rice is very tender, stirring
occasionally, about 1 hour. Garnish with remaining green onion
and serve.
Louisianan Blackened Catfish
Preparation Time: 15 minutes 1 hour marinate
Cooking Time: 10 minutes
4 catfish fillets
1 teaspoon paprika
1 garlic clove, finely minced
1 shallot, finely minced
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup yellow corn meal
1/2 cup olive oil
juice of 2 lemons
Sprinkle the paprika, garlic, shallot, cayenne, black pepper, salt and
oregano over the fillets. To marinate refrigerate for 1 hour.
Heat the olive oil in a skillet. Dredge the catfish in the corn meal. Shake
off any excess. Place the catfish in the hot oil and cook 2 to 3 minutes on
each side until blackened.
Grits -
Grind up some cornfeed
Mix with water and cream
eat
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Louisianna recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Louisianna recipie?),it will help you,my kids.
I have this neighboor and he is from Louisianna. He is an awesome cool. The only problem is that he NEVER tells how he makes his food.
Today he made a dish with rice, black-eyed-peas and meat.
Combined together or something. Is this a special recipie you can pass on to me or is it something he made up? Also can you give me some good southern recipies I am very interested thanks!
Answer:
South Louisiana Chicken and Sausage Gumbo (no okra!)
Makes: 10 servings
---For the Roux---
3 tablespoons beef or turkey bacon grease
1/2 cup all-purpose flour
---For Gumbo---
1 bunch green onions, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 cloves garlic, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked beef sausage, sliced into bite size pieces
2 teaspoons cajun seasoning
1. For the Roux.
2. Heat bacon grease in large skillet.
3. Add flour when melted.
4. The mixture should be liquidy, If not add a bit more bacon grease.
5. Stir mixture constantly over a med-high heat, be careful not to scourch.
6. Stir until the mixture is the color of peanut butter.
7. For Gumbo.
8. Add chopped vegtables to roux in skillet, stir and allow to cook until onions
are clear.
9. Meanwhile in a large sauce pan, warm 3 cans of broth.
10. Once onions are clear, stir in one can of broth, stir until smooth.
11. Add Roux mixture to saucepan of broth.
12. Use the roux skillet for the chicken,cook sausage and chicken until chicken
is no longer pink, add to broth.
13. Pour the 2 remaining cans of broth into the skillet, bring to a boil,
stirring, cleaning the remaining roux and the flavors from the skillet.
14. Add skillet broth to sauce pan.
15. Stir in cajun seasonings and bouillon.
16. Let simmer on low for 2 hours.
17. Serve over cooked white rice.
Louisiana-Style Potato Salad
2 pounds small new potatoes, sliced 1/4 inch thick
5 slices turkey or beef bacon, cut into 1/2-inch
pieces
3/4 cup refrigerated regular or lite sour cream and
dill salad dressing (or use sour cream with dill to
taste)
1 to 2 T Louisiana-style hot sauce
1/4 teaspoon black pepper
1 medium green pepper, diced
1/2 cup sliced green onions
1/2 cup sweet chunky pickle relish
Lettuce leaves
In 4-quart saucepan over medium heat, cook potatoes
in
boiling water to cover 10 minutes or until tender.
Drain. In medium skillet over medium heat, cook bacon
until crisp. Transfer to paper towels to drain.
Reserve 1 T bacon drippings.
To make dressing: In small bowl, combine salad
dressing, hot sauce, black pepper, bacon and reserved
drippings. In large bowl, combine potatoes, green
pepper, onions and relish. Add dressing; toss gently
to coat.
Cover; refrigerate until serving time, at least 4
hours.
To serve: Spoon into lettuce-lined salad bowl.
Makes 8 servings.
LOUISIANA JAMBALAYA
Serves 10
Ingredients
1/2 cup (1 stick) butter
2 medium red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
2 bay leaves
1 jalape?o pepper (include seeds), finely chopped
1 tablespoon Creole/Cajun seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 lb. turkey sausage
3/4 lb smoked turkey ham, cut into 1/2 inch pieces
2 14-1/2 ounce cans chicken broth (low-sodium, 98% fat free)
1 16 ounce can plum tomatoes, diced, with liquid
3 cups long grain rice
Directions
Melt butter in large, heavy Dutch Oven over medium-high heat.
Add red onions, 4 green onions, bell pepper, garlic, bay leaves,
jalape?o, Creole/Cajun seasoning, cayenne pepper and oregano.
Cover and cook until vegetables are tender, stirring occasionally,
about 15-18 minutes. Mix in tomato paste. Add sausage, ham,
broth, tomatoes and rice. Bring mixture to a simmer. Reduce
heat to low, cover and cook until rice is very tender, stirring
occasionally, about 1 hour. Garnish with remaining green onion
and serve.
Louisianan Blackened Catfish
Preparation Time: 15 minutes 1 hour marinate
Cooking Time: 10 minutes
4 catfish fillets
1 teaspoon paprika
1 garlic clove, finely minced
1 shallot, finely minced
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup yellow corn meal
1/2 cup olive oil
juice of 2 lemons
Sprinkle the paprika, garlic, shallot, cayenne, black pepper, salt and
oregano over the fillets. To marinate refrigerate for 1 hour.
Heat the olive oil in a skillet. Dredge the catfish in the corn meal. Shake
off any excess. Place the catfish in the hot oil and cook 2 to 3 minutes on
each side until blackened.
Grits -
Grind up some cornfeed
Mix with water and cream
eat
correctness,It's Non-profit and only for informational purposes.
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