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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#22
05-12-2009, 08:26 PM
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i make my green beans with potatoes. pretty simple. take some butter and some diced onions and about 5 strips of beacon and simmer that for about 5 mins. peel and cut up some new potatoes and cook them for about 15 mins with the onions and beacon. then put your green beans in with that after and cook about 10-15 mins more. season and eat up.
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#28
05-14-2009, 08:07 PM
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#30
05-15-2009, 08:14 PM
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If done correctly, this is a really good dish...If you don't want to use the spinach or the onions, no biggy...ain't gonna change the dish...we got it from the Redfish Grill...It was catfish; we substituted
Sweet Potato Redfish 1 8 or 9-ounce redfish fillet, trimmed as needed ¼ teaspoon salt 1 teaspoon Creole seasoning 4 ounces sweet potato crust (directions follow) 1 ounce clarified butter Pinch Creole seasoning Pinch salt and pepper 1½ ounces andouille cream drizzle (directions follow) Chopped green onions Sprinkle the redfish with salt and Creole seasoning. Spread the sweet potato crust on top of the fish. In a hot skillet, add the clarified butter, then the fish, crust side up, to brown quickly. Remove fish carefully and place in another pan, with a little of the melted butter, if desired. Bake in hot oven, 450 degrees, 8 to 12 minutes, depending on thickness of fillet. Do not turn fish. Don't over bake. When fish is cooked, crust should be nicely browned. Sauté spinach in clarified butter or margarine and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate. Place redfish on top, allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions. Serves 1. Sweet Potato Crust: 1¼ pounds roasted sweet potato flesh ½ cup mayonnaise ¼ teaspoon salt Dash black pepper 2 tablespoons bread crumbs 3/8 teaspoon Creole seasoning Roast (or bake) sweet potatoes. Peel and place the sweet potato flesh and remaining ingredients in mixer. Beat to incorporate. Andouille Cream Drizzle: ½ pound andouille sausage, diced 1½ ounces vegetable oil 2 tablespoons Creole seasoning 2 tablespoons honey 1 quart heavy (whipping) cream 3 ounces bourbon 3 tablespoons blonde roux Salt, pepper Sauté andouille in oil until lightly browned. Add Creole seasoning. Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off the bourbon and juices, leaving the grease to pour off and discard. Return juices to pan and cook to reduce sauce slightly, watching carefully and stirring often. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste. Yield: 3 quarts.
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#31
05-17-2009, 10:23 AM
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[SIZE=5]HAWG TIED CHICKEN [/SIZE]
[SIZE=5][/SIZE] For those who dont know what this is...well your missing out.. I'm just going to give breifly directions to cook.. if you want full email me.. 1- buy chicken brest,bacon,jalpopinoes, toothpicks,caribean jerk chicken marinade. 2-pour caribean jerk into large ziplock,add the chicken breast. 3-allow chicken to marinade 4-once marinaded cut chicken in to little hunks.. 5-stick tooth pick thru chicken, add jalppino on to tooth pic 6-take a small strip of bacon and wrap the chicken/jalopino once complete put in a grilling basket and grill til ready (flip grilling basket several times) thats just briefly..you can do the hawg tied with duck,goose, and my favortie speckcled trout! *for the trout,duck,and goose, i have never had it with caribean jerk.
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#32
05-17-2009, 12:37 PM
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[SIZE=4]Barbequed Shrimp-Fancy Version
1 t - Garlic, chopped 1 T - Butter 1 lb - Jumbo Louisiana shrimp 3 T - Worcestershire sauce 1 T - Crystal hot sauce 1 - Lemon, juice only 2 t - Creole seasoning 2 t - Cracked black pepper 1 C - Abita Amber beer 1 C - Butter, chilled and chopped 1 t - Fresh rosemary, minced French bread, thickly sliced on the diagonal, warmed Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by ½. Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread. Barbecued Shrimp-Simple Version[/SIZE] [SIZE=3]Ingredients: 48 large shrimp, heads on 4 tbs. Ground black pepper ½ tsp. Cayenne pepper ½ lb. melted butter 1-cup water ½ lb. melted butter French Bread Procedure: Select 48 (approximately 2 ½ lbs.) 16-20-count shrimp with heads on and place in a shallow baking dish large enough to contain shrimp in a double layer. Add water and one half pound of butter. Sprinkle shrimp with black pepper and cayenne and cover with second half pound of butter. Place in a hot oven (375 to 400 degrees) and roast for ten minutes. Turn with a large spoon and roast for another ten minutes until shrimp are an even robust pink. Serve with extra loaves of French bread to mop up the delicious liquor created by the butter and roasted shrimp. Serves 4.[/SIZE] [SIZE=3][/SIZE] [SIZE=3]Another way you can have barbeque shrimp easy is pick up a pack of Louisiana brand BBQ Shrimp Sauce Mix and follow the instructions on the back...My husband uses this mix and loves it...[/SIZE]
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#33
05-18-2009, 04:15 PM
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Cabbage Casserole
This is an easy dish if you like cabbage rolls and a whole less time consuming. Deer Sausage can be substituted for the pork smoked sausage and comes out fantastic.
[SIZE=3]CABBAGE CASSEROLE[/SIZE] [SIZE=3]1 lb. ground meat [/SIZE] [SIZE=3]1 cup of raw rice[/SIZE] [SIZE=3]1 lb. smoked sausage sliced [/SIZE] [SIZE=3]1 can of tomato sauce[/SIZE] [SIZE=3]1 onion chopped [/SIZE] [SIZE=3]1 can rotel tomatoes[/SIZE] [SIZE=3]1 bell pepper chopped [/SIZE] [SIZE=3]1 head of cabbage[/SIZE] [SIZE=3]season to taste[/SIZE] [SIZE=3]Brown ground meat and sausage in skillet. Drain well. Add onions, bell[/SIZE] [SIZE=3]pepper, and season to taste. Cut up cabbage into small pieces. Add[/SIZE] [SIZE=3]cabbage and tomato sauce and cook for about 15 to 20 minutes. Add[/SIZE] [SIZE=3]raw rice {washed and drained, leave small amount of water and salt.[/SIZE] [SIZE=3]Mix well, and then pour into a casserole dish, pack lightly. [/SIZE] [SIZE=3]Pour rotel on top of cabbage mixture. [/SIZE] [SIZE=3]Cover with foil and bake at 350 for 1-2 hours or till cabbage and rice are cooked.[/SIZE] [SIZE=3](If you really want to “Kick it up a Notch” use the Hot Rotel.)[/SIZE]
Last edited by Suthrngntlmn; 05-18-2009 at 04:26 PM.
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#35
05-18-2009, 08:21 PM
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Killa K...Try this link; this is how we make them...We us TexJoy BBQ Seasoning cuz the other is a pain to find...
http://www.bluecrab.info/bbqcrabs.html
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#37
05-18-2009, 08:54 PM
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Baked Crabs
You might also like baked crabs...Clean um up just like the bbq way. You cut the legs off and put them in a greased glass baking dish. Melt lots of butter, about 4 sticks or so, and pour butter over crabs. Then season with your favorite cajun seasoning...Bake at 400 for 10-15 minutes or the meat is white and crabs are slightly browned. Then beat everybody off the crabs and eat um all...
 They are really bad, but really good... Highly addictive...
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#38
05-18-2009, 09:01 PM
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#39
05-18-2009, 09:17 PM
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#40
05-20-2009, 01:10 PM
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BBQ Crabs
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