Tag Archives: cajun

Red Bean Gumbo

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Makes 4-6 servings.

Ingredients

  • 2 cans red beans, 15oz, with liquid
  • 1 to 2 lb andouille sausage, split and cut into 1″ lengths
  • ½ cup flour
  • ½ cup peanut oil
  • 2 tbsp rendered bacon fat
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 stalks celery, diced
  • 5 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 oz Kentucky straight bourbon whiskey
  • 3 cups chicken stock
  • 2 tbsp Apple cider vinegar
  • 2 tbsp clover honey
  • 1 tbsp fish sauce
  • 3 bay leaves
  • 2 tbsp smoked paprika
  • 1 tbsp Cayenne powder
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground sage
  • ½ tbsp ground clove
  • ½ tbsp ground allspice
  • ½ tbsp white pepper
  • fresh, cracked black.pepper (50-ish cranks)
  • salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.

Chicken & Andouille Etouffé

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This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

  • 1½ to 2 lbs chicken breast, diced into 1″ chunks
  • 1 lb Andouille sausage, split and diced into ½” pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, crushed and minced
  • ½ cup vegetable or corn oil
  • ¾ cups flour
  • 4 tbsp butter
  • 1 can tomato paste, 6 oz
  • 3 cups chicken stock, divided
  • ¼ cup cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 sprig fresh sage, or 1 tsp dried, ground
  • 1 sprig fresh thyme, or 1 tsp dried, ground
  • 1 sprig fresh rosemary
  • 2 dashes liquid smoke (optional)
  • 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur

Jambalaya #1

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Makes 4 quarts.

Ingredients

  • ¾ lb chopped bacon, tasso ham or andoullie sausage
  • ¾ lb chicken breast, chopped into bite size pieces
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery stalk, diced
  • 1 can whole peeled tomato, 28oz, roughly chopped
  • 2 cups long grained white rice
  • 3 cups ham stock or chicken stock
  • 2 tbsp tomato paste, about 2 oz
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp marjoram

Instructions

In a heavy cast iron pot over medium heat, sauté diced bacon until mostly browned and fat has rendered. Combine onion, green pepper and celery with bacon and saute until vegetables are tender and onions are translucent but not browned. Combine remaining ingredients until thoroughly incorporated.

Simmer covered over medium-low heat stirring occasionally until rice is tender, about 45 minutes. Do not let rice char.

Serve with hot sauce.

Cook’s notes

Substitute proteins as preferred with andoullie sausage, tasso ham, shrimp, prawn, turkey or ham or pulled pork.

Substitute boneless, skinless chicken thigh for chicken breast, which may hold up better in longer, hotter braises.

If using tasso ham, reduce coriander, marjoram and thyme by up to a third.

Blackened Cajun Chicken Tenders

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Ingredients

  • 2 skinless, boneless chicken breast halves cleaned and cut into 1/2″ strips
  • 3 tablespoons vegetable
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon onion powder
  • Orange marmalade for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over medium-high heat for 5-10 minutes until it is smoking hot.

Combine paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts sides, then coat the chicken breasts evenly with the spice mixture.

Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Serve with orange marmalade on the side for dipping.

ALTERNATIVE PORTIONS

* 6 chicken breast halves -> 2 chicken breast halves
* 1 c. butter -> 1/3 cup butter
* 1 1/2 tbsp. paprika -> 1 1/2 tsp paprika
* 1 tsp. salt -> 1/3 tsp salt
* 1 1/2 tsp. onion powder -> 1/2 tsp onion powder
* 1 1/2 tsp. garlic powder -> 1/2 tsp garlic powder
* 1 1/2 tsp. cayenne -> 1/8 tsp cayenne
* 1/2 tsp. white pepper -> 1/8 tsp white pepper
* 1/2 tsp. black pepper -> 1/8 tsp black pepper
* 1/2 tsp. thyme leaves -> 1/8 tsp thyme
* 1/2 tsp. oregano -> 1/8 tsp oregano