Celebrating With Taste
Cajun and Creole food make for les bons temps
By Suzy Frisch
Photo by maki strunc photography
Food Styled By Betsy Nelson,
Styled by Lynn Ostrowski
Food Styled By Betsy Nelson,
Styled by Lynn Ostrowski
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Big E’s Gumbo/Jambalaya
Gumbo and jambalaya start with the same roux base, but the final product is as different as each chef. The quantities of meat and seafood vary accordingly.Serves 8
ROUX MIXTURE
Makes 4 cups¾ c. vegetable oil
1 c. all-purpose flour
¼ c. green bell pepper, finely diced
¼ c. minced onions, finely diced
¼ c. celery, finely diced
1 c. chopped (frozen) okra
kosher salt to taste
black pepper to taste
¼ c. Creole seasoning
3 c. chicken broth
In a large sauce pot, heat the oil over medium to low heat. Add the flour, stirring constantly until the roux is tan, resembling melted peanut butter in color and consistency. Add remaining ingredients and stir until everything is well incorporated. Reduce heat and simmer until the mixture is a thick stew-like consistency (about an hour or more). Set aside.
CREOLE SAUCE
Makes 4 cups1 26 oz. can of tomato sauce
1 26 oz. can of diced tomato
½ c. of V-8 juice
1 oz. of hot pepper sauce
¼ c. Creole seasoning
1 Tbsp. dried thyme
1 Tbsp. Old Bay seasoning
1 tsp. salt
1 tsp. pepper
1 Tbsp. granulated garlic or garlic powder
juice of one lemon
In a large mixing bowl, combine all ingredients and mix well. Set aside.
Jambalaya
shrimp, cookedchicken, cooked and diced
andouille or smoked sausage
crawfish tail meat
1 Tbsp. turmeric powder
8 c. rice, cooked
green onions as garnish
In a separate pot, add one part roux to two parts Creole sauce and heat to simmer. Add cooked shrimp, diced chicken, andouille or smoked sausage, and crawfish tail meat as desired. Add turmeric powder. Remove from heat and incorporate the rice into the stew until it resembles a paella or risotto. (This dish should not be soupy.) Garnish with green onions. You may substitute cooked pasta for the rice.
Gumbo
To make gumbo, add cooked shrimp, diced chicken, andouille or smoked sausage, and crawfish tail meat to the roux mixture. (Austin suggests one part Creole sauce for two parts roux mixture, but leaves the amount up to the chef. There are as many versions of gumbo/jambalaya as there are cooks in New Orleans.) Sprinkle with a seasoning called gumbo filé and serve in a bowl as you would stew.Red Beans and Rice
In Louisiana, Monday is red beans and rice day. Monday was the traditional “wash” day, which used to take all day. A pot of small red kidney beans were put on the stove on very low heat and allowed to simmer. By the time the laundry was done, the beans could be served. Big E replaced the typical ham bone with smoked turkey butts for a rich, smoky flavor.Serves 6 to 8
⅓ c. plus 4 Tbsp. vegetable oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
2 stalks celery, finely diced
2 Tbsp. garlic, minced
5 bay leaves
2 Tbsp. cumin
kosher salt to taste
pepper to taste
⅓ c. blackening seasoning
1 lb. dried small red kidney beans
2 smoked turkey butts
⅓ c. parsley, finely chopped
2 to 3 c. long grain rice, cooked
green onions, finely cut, for garnish
Heat vegetable oil in a large pot over low heat. Add onions, bell pepper, celery, garlic, and bay leaves. Sweat until onions are translucent. Add spices, cumin, salt, pepper, and blackening seasoning. Add dried beans. Continue to cook over low heat for two minutes, stirring until beans, vegetables, and spices are well incorporated.
Add turkey butts and cover all with water. Bring to a hard boil. Reduce heat to low, cover, and simmer for approximately 2 hours. Check the pot periodically to see if beans are fork tender. The liquid will thicken as the beans cook. Add more water if necessary; mixture should end up a thick liquid (like gravy).
In a hot sauté pan, place 4 tablespoons of vegetable oil, cooked red beans, rice, salt, pepper, green onions, and parsley. Aim for about a two-to-one ratio of beans to rice. Toss until well mixed, serve hot.
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6 ISSUES (1 YEAR)
