Damn Jim looking good!!

Some shrimp po'boys I made at work the other day. I went with a slight toasted garlic bread, lettuce and a homemade Creole mustard drizzled over some heavy spice/dredged shrimp.



dan

gonefishin wrote:Some shrimp po'boys I made at work the other day. I went with a slight toasted garlic bread, lettuce and a homemade Creole mustard drizzled over some heavy spice/dredged shrimp.



dan

THAT looks good!! I just picked up some shrimp and oysters at WF--could be dinner tonite!!

Broke into the Galtoire's cookbook last night, Chicken Clemeceau, a simple dish with mushrooms, fried potato cubes, garlic, clarified butter & peas. Simple yet great. I used amish bone in chicken breasts for my version.



this plate and a bowl of gumbo and I was in good shape last night.

I remember Chicken Clemenceau!! mmmm...maybe have to make a batch soon!

Could someone explain the difference to me of an Etouffe vs a Creole (for example, shrimp etouffe vs shrimp creole)? I'm looking at recipes, and there's such an overlap... Is an Etouffe just less likely to be really spicy and more likely to have a darker roux (I'm seeing creoles with and without roux).

Thanks

Etouffee is made with a roux. I don't think genuine creole sauce is thickened with a roux. I've made both from Paul Prudhomme's book and his creole sauce is tomato based with other vegetables and stock and butter. If anybody knows real cajun and creole cooking, it's Chef Paul.

There are a number of different traditions and variations in Louisiana (and fittingly, considering the amalgamation of cultural and ethnic traditions that make it into much of what we consider Louisiana dishes) such that there is no right answer for what is included in a creole and an etouffee. In my experience, a creole dish (as in shrimp creole, chicken creole, etc. -- not all dishes that are in the Creole tradition) will have tomatoes or tomato sauce, while an etouffee will not. Creole cooking (more associated with New Orleans and environs) often uses tomatoes more liberally, while Cajun cooking (more associated with the Acadiana parishes surrounding Lafayette) uses them more sparingly. And there are varying approaches with respect to etouffees as to whether you will even use a roux (I have made it both with and without a roux).

I made crawfish etouffee this past weekend, using a recipe from Donald Link's Real Cajun (an excellent book, and a great recipe for the dish specifically). The general recipe is: (1) sautee a finely chopped medium onion, poblano, jalapeno, green pepper, and three stalks of celery with a few cloves of minced garlic in about a stick of butter (or a mix of half butter and half crawfish fat, if you have it), (2) add seasonings (salt, black pepper, white pepper, cayenne plus red pepper flakes, some paprika, and maybe a few other things), (3) add an additional 3-4 tablespoons butter, (4) add 2 pounds crawfish tails (or shrimp, if you were doing shrimp) and stir to mix well, (5) sprinkle 1/4 cup flour over mixture and mix well to coat, (6) add 3-4 cups crawfish stock (I used shrimp stock as I did not have access to crawfish shells to make a stock) and stir well, (7) simmer for about 20 minutes, and (8) serve over rice and garnish with thinly sliced scallion and chopped parsley. This recipe thus does not even use a roux, although does use flour as a thickener. I have also made versions that start with a roux and then add the vegetables to that, although it is more of a light brown or blonde roux than the dark chocolate you are going for with gumbo.

On edit: I posted on a similar recipe/process for crawfish etouffee here, although it was slightly different (but similarly did not start with a traditional roux). There is also some detail in that thread about roux v. rouxless etouffees and various regional Louisiana approaches re the same.

Da Beef wrote:Nothing like starting your journey with a bang. I had always been intrigued by the site below and after making the shrimp creole recipe I am now hooked to it. This was an amazing recipe that I followed every direction of and it came out superb. One of the best things I have eaten all year. I am craving it right now. This goes into my steady rotation, one of the best dishes I ever made even though it is not my recipe I cant give it enough praise. If you like cajun cooking with a little bang (heat) you will LOVE this.

Shrimp Creole

The link above is the recipe I followed up and down. Amazing, I would eat this daily if given the chance.

As the original creator of the recipe states, its all about homemade shrimp stock for this along with a little TLC. Anyone can make this dish and it tasted like I was in NOLA and as I ate it I was already thinking about making it again this Sunday.

Looking for inspiration for last night's supper, I was directed to this thread. I'd never made Shrimp Creole before and gave it a go. Agree 100% with Da Beef that this recipe is perfect. I followed it almost to the letter, only adding a few jalapenos to the trinity, and using a good fish stock instead of shrimp stock. I took care to cook each element slowly (ie: brown half of the onions, then saute the rest of the trinity, then cook off the raw tomato paste flavor, etc....) The whole process took only an hour and a half though, with most of the time spent simmering the sauce once all the brothers were in the pot. The end result was almost perfect, and I'm no Creole expert but I think pretty legit. The color was right on, and the heat is slow and creeping. Thanks very much for the recipe, and the inspiration.

Here's my plated Shrimp Creole:

I have been trying my hand at cajun cooking lately from Emeril's Louisiana Real and Rustic cookbook. After reading through the book, I think it is a good representation of Louisiana cooking. It seems like Emeril really made an effort to explore Louisiana and local way of cooking. I am also impressed with the wide array of recipes from homemade sauces, charcuterie, breads, etc and side stories that accompany the recipes. This is Andouille Bread Pudding. A simple but flavorful dish which I enjoyed making.


Andouille Bread Pudding by cookiemonster1508, on Flickr

edited to correct picture

I think some time a little after I made the OP in this thread I made some Cajun Smothered Pork Chops from a quick and easy recipe I found online. I've made it quite a few times since. This is the perfect meal for a cold and rainy day. It really gets the house smelling super.


What you'll need (+Worcestershire Sauce). Serve over cooked Rice.

Just start off by highly seasoning your pork chops (I've used pork steaks too) and let them sit til they get to room temp. I've found King Creole Seasoning from The Spice House to be my favorite Cajun/Creole rub out there that's readily available.

Add oil to a pan and brown the chops on both side in batches if need be. Once they're all browned and removed add the holy trinity (peppers, onion, celery seasoned with rub) to the pan with a little bit of chicken or Veg. broth and scrape the bits off the bottom. Add chopped garlic into the pot followed with a few squirts of Worcestershire Sauce and the sliced andouille. Put all your browned chops back in the pot.



After that add enough chicken or veggie broth (with a few TBSP of tomato paste blended in) to the bowl. Make sure all that chops are covered. I use whatever is around but chicken stock, pref. homemade, works best. Add Tabasco or your favorite hot sauce for more heat. Let it cook on low with the top on for about an hour and a half. You can thicken the gravy after removing the chops if you want but I prefer not to. The leftover broth can be used to make a good jambalaya.


Hot Damn

By total coincidence (or perhaps I can thank the weather), a couple of evenings ago I walked in from the cold to the warm aroma of a russet roux. Étouffée followed.

This week has been the type of weather that makes me want to eat something Cajun/Creole. Not that theres ever a bad time for this wonderful style of food but theres something about filling the house with pungent aromas on a cold rainy day. I loosely followed a recipe online after I needed to use some frozen chicken strips from the freezer and came away with one that will go into my regular winter rotation.


Cajun Chicken and Tasso Stew served over White Rice

On top of the Holy Trinity and chopped up tasso you're going to want to saute some diced carrots into the mix as well as seasoning. All that gets a bath in butter while it sautes away. move all that over to one side and then into the pan go some Creole seasoned chicken strips. Remove and chop up after cooking. Pour some chicken stock into the pan and add enough flour and whisk for the right consistency. The diced chicken and a can of black eyed peas go in with the rest at the end. Good stuff.


What's not to like?

"Magnolia Style" Fried Rice from last nights Fat Tuesday Potluck.


Ham Steak in the pan

I'm not sure where this recipe comes from but maybe it was a popular thing to eat in the Magnolia housing projects? Who knows. I added some leftover wild rice in the pan with regular white. Chopped ham steak, sauteed celery, bell peppers and green onions with Tabasco and scrambled egg.


NOLA Fried Rice

Can anyone direct me to a location that sells Thibodeaux brand Andouille? Based on earlier posts I've stopped at two Treasure Island locations (DePaul and Lakeview) and have not come across this particular brand. Additionally, does Gene's Sausage in Lincoln Square make an Andouille? How does it stack up? Has anyone tried the Chicago based Slotkowski Andouille? Thanks!

KKorkmaz wrote:Can anyone direct me to a location that sells Thibodeaux brand Andouille? Based on earlier posts I've stopped at two Treasure Island locations (DePaul and Lakeview) and have not come across this particular brand. Additionally, does Gene's Sausage in Lincoln Square make an Andouille? How does it stack up? Has anyone tried the Chicago based Slotkowski Andouille? Thanks!

I know Treasure Island used to carry Thibodeaux - you may want to call them and ask if they're getting it in or if another location has it in stock. I'll note that most of the local andouille I've found is fine for eating, not as much for incorporating into gumbo/jambalaya. I prefer a smokier, coarser product. One of the best local products is at Ream's in Elburn, but again I think it's more of an eating sausage. I've never minded Paulina Market's, but I haven't had it in a long time and I know there are some dissenters.

If you're looking for a greater quantities and not just for eating on its own, I really suggest ordering from Wayne Jacob's in LaPlace, LA - head and shoulders above anything you'll find here.

BR wrote:If you're looking for a greater quantities and not just for eating on its own, I really suggest ordering from Wayne Jacob's in LaPlace, LA - head and shoulders above anything you'll find here.

Indeedy. I ordered several big bats of andouille, some tasso, and smoked turkey necks. Will update the inspiring thread when I turn them necks into gumbo.

Redbeans (w/ Wayne Jacobs andooooweee and tasso):

Nice job tatterdemalion - that looks killer!

We just had a bad experience with Wayne Jacobs. Ordered $30 worth of sausage. Didn't come, didn't come. Called. They claimed they'd sent it USPS. Wint to the PO. No record. no tracking. Called Jacobs again. "Didn't find them? Too bad." Hang up.

Pisser for sure.

Geo

BR wrote:

KKorkmaz wrote:Can anyone direct me to a location that sells Thibodeaux brand Andouille? Based on earlier posts I've stopped at two Treasure Island locations (DePaul and Lakeview) and have not come across this particular brand. Additionally, does Gene's Sausage in Lincoln Square make an Andouille? How does it stack up? Has anyone tried the Chicago based Slotkowski Andouille? Thanks!

I know Treasure Island used to carry Thibodeaux - you may want to call them and ask if they're getting it in or if another location has it in stock. I'll note that most of the local andouille I've found is fine for eating, not as much for incorporating into gumbo/jambalaya. I prefer a smokier, coarser product. One of the best local products is at Ream's in Elburn, but again I think it's more of an eating sausage. I've never minded Paulina Market's, but I haven't had it in a long time and I know there are some dissenters.

Treasure Island used to carry Thibodeaux but as I understand it none of the stores have it any longer and won't in the future. I noticed D'Artagnan andouille at TI. I haven't tried it but I'm curious about it. In addition to Slotkowski, they carry another local brand, Roma (they have loose sausages, not in a labeled package). I tried it and wasn't very impressed. It's not a bad inexpensive natural casing smoked sausage but it's really not andouille. I remember liking Slotkowski's (or was it Leon's?) significantly more. As BR points out, almost all of them are fairly finely textured.

tatterdemalion wrote:Indeedy. I ordered several big bats of andouille, some tasso, and smoked turkey necks. Will update the inspiring thread when I turn them necks into gumbo.

Redbeans (w/ Wayne Jacobs andooooweee and tasso):

Yum, yum, yum. You missed your calling, Nab! I'd love a plate of that.

I did a clear out the freezer gumbo this weekend that will become my standard recipe for batches of brown. I decided to use the oven method for the roux which worked out great. I basically followed as so according to this link HERE and was very, very pleased.


A Dark Roux (Preferred by Cajuns) done in the oven

You're still going to need the time to make this although you wont have to hover over it constantly while doing so. It just needs a mix every 20 minutes. You could also choose to take it out of the oven before it's spent an entire two hours for a lighter colored roux. Though this dark Cajun version adds a super nutty, rich deep complex flavor into the mix. The roux keeps in the fridge for a couple months so dont make the same mistake I did and make enough for only one pots worth.


Cajun Flour Dusted Pork Neck Bones

I had a 2 pound package of neckbones, 3 Andouille links from P & E Mullins Local in New Buffalo and a pound of shrimp in the freezer so I cleared those out and shopped for the Holy Trinity and some okra. As far as spices and seasonings go I used Tony Chachere's seasoning with some fresh white pepper, dried thyme and a couple bay leafs. Pass the hot sauce bottle around when served.


Roux cooking with the diced bell peppers, celery, onions and garlic

After browning the neckbones I tossed them in a pot with some chicken stock and let them simmer until fall off the bone. Add the fat from the pot of those to the roux. When ready I took all the meat off and saved it and the stock which I skimmed the next morning. That along with another can of chicken stock would go into the pot with the seasonings and the sauteed Andouille to simmer with the Trinity and roux for 45 minutes. Add the neckbone meat and then the shrimp and okra go in last. It's ready to serve after the shrimp cook thru. My new gold standard as far as made at home goes. As always it's even better on day's two and three. I'm gonna go have a bowl.


Cajun Gumbo made with Pork Neckbones, Shrimp, Andouille and Okra

Looks great Beef. Back in the day at House of Blues we would do 2 roasting pans a day of roux. It was used for our gumbo and Etouffee. We now make it at home the same way. Our roux was as dark as yours which is definitely how Donald Link serves his at Cochon in Nola. However when we first opened HOB in Chicago we had to cut back on darkness. People here just were not used to roux that dark and sent it back saying it was burnt! Like the Hard boiled egg in your gumbo which is very traditional as well as mustardy potato salad instead of rice. Top notch. A great night for a bowl!

DB

Da Beef wrote:I did a clear out the freezer gumbo this weekend that will become my standard recipe for batches of brown. I decided to use the oven method for the roux which worked out great. I basically followed as so according to this link HERE and was very, very pleased.


A Dark Roux (Preferred by Cajuns) done in the oven

You're still going to need the time to make this although you wont have to hover over it constantly while doing so. It just needs a mix every 20 minutes. You could also choose to take it out of the oven before it's spent an entire two hours for a lighter colored roux. Though this dark Cajun version adds a super nutty, rich deep complex flavor into the mix. The roux keeps in the fridge for a couple months so dont make the same mistake I did and make enough for only one pots worth.


Cajun Flour Dusted Pork Neck Bones

I had a 2 pound package of neckbones, 3 Andouille links from P & E Mullins Local in New Buffalo and a pound of shrimp in the freezer so I cleared those out and shopped for the Holy Trinity and some okra. As far as spices and seasonings go I used Tony Chachere's seasoning with some fresh white pepper, dried thyme and a couple bay leafs. Pass the hot sauce bottle around when served.


Roux cooking with the diced bell peppers, celery, onions and garlic

After browning the neckbones I tossed them in a pot with some chicken stock and let them simmer until fall off the bone. Add the fat from the pot of those to the roux. When ready I took all the meat off and saved it and the stock which I skimmed the next morning. That along with another can of chicken stock would go into the pot with the seasonings and the sauteed Andouille to simmer with the Trinity and roux for 45 minutes. Add the neckbone meat and then the shrimp and okra go in last. It's ready to serve after the shrimp cook thru. My new gold standard as far as made at home goes. As always it's even better on day's two and three. I'm gonna go have a bowl.


Cajun Gumbo made with Pork Neckbones, Shrimp, Andouille and Okra

How much do you charge for delivery?????

Rene G wrote:

BR wrote:

KKorkmaz wrote:Can anyone direct me to a location that sells Thibodeaux brand Andouille? Based on earlier posts I've stopped at two Treasure Island locations (DePaul and Lakeview) and have not come across this particular brand. Additionally, does Gene's Sausage in Lincoln Square make an Andouille? How does it stack up? Has anyone tried the Chicago based Slotkowski Andouille? Thanks!

I know Treasure Island used to carry Thibodeaux - you may want to call them and ask if they're getting it in or if another location has it in stock. I'll note that most of the local andouille I've found is fine for eating, not as much for incorporating into gumbo/jambalaya. I prefer a smokier, coarser product. One of the best local products is at Ream's in Elburn, but again I think it's more of an eating sausage. I've never minded Paulina Market's, but I haven't had it in a long time and I know there are some dissenters.

Treasure Island used to carry Thibodeaux but as I understand it none of the stores have it any longer and won't in the future.

That was the clear impression I got from talking with one of the butchers at Treasure Island but I recently noticed Thibodeaux’s andouille back in stock at the Hyde Park store after a long absence. I don't know if other Treasure Islands have it as well.

I'm in full binge mode since getting back from Nawlins (and Negril). All I want to eat is Cajun/Creole/NOLA cuisine. The only thing I didn't get to indulge in that I was really craving while down there was some sort of Etouffee. So I bought a couple pounds worth of shell on Gulf shrimp yesterday and plan to cook all Cajun/Creole using them. First order of business was removing all the shells and making stock with it. Last night it was shrimp etouffee made the NolaCuisine.com way. It's all about the stock. Tonight is leftovers of that with fried shrimp po' boys. I think for Thursday it'll be some sort of copycat take on jimswside's Shrimp and Tasso Alfredo featured upthread. Now if I can just squeeze the gym in between all this eating.


Shrimp Etouffee...always better the next day

Fried Gulf Shrimp Po' Boy w/ traditional toppings and a Cajun Remoulade

Just a note on Andouille, if you have access to a Restaurant Depot they sell both the Leon's and Randolph brands. I really like Leon's for taste, heat, and texture.

As part of a recent effort to eat more leafy greens, I made a big pot of gumbo z'herbes based on a handful of recipes I found on the web. The roux / trinity was pretty basic and taken just short of typical darkness and just about every green I could find at Edgewater Produce (turnip, mustard, collard, kale, dandelion, etc) was cooked in a quick broth made with a smoked ham hock, bay leaves, onions, and mustard seeds and then pureed and added to the roux. Because of the lack of seasoned cured pork products, I seasoned a bit more aggressively, including some ground toasted arbol. The resulting dish was about the ugliest thing I've made but was really delicious and multi-dimensional. My wife isn't the same fan of leafy greens I am but loved it. Will make again but will probably wait a month or two until the selection of greens is even more interesting.

Continuing with my foray into cajun cooking, i gave a proper gumbo a whirl this weekend. Chicken thighs poached in rich/highly seasoned chicken stock, trinity (+ a couple hot red fresno), dark roux, and andouille. I might have chickened out and stopped just shy of a proper dark roux but it still came together quite nice. Now that I have the basics down i'll seek out better than supermarket andouille.