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 Message Boards » » Cajun Cookin' Thread Page [1]  
PinkandBlack
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My new obsession is cajun cooking, and not that bullshit you know of as "cajun":

Quote :
"Authentic Cajun food...

* is not fancy.
* is not extremely hot from pepper.
* does not use wine as part of the cooking.
* does not require expensive or exotic ingredients.
* is not available from a box.
* is often simple and brown.
* does not contain cream or pasta as an ingredient.
* is not often seen on restaurant menus.
* does not frequently use blackened meat.
* can be successfully made in areas outside of Cajun Country
"


http://en.wikipedia.org/wiki/Cajun_food

I want to learn how to make my own andouille. You should go out and try some, if you can make it down to Lafayette, Louisiana.

I say Lafayette and not NOLA because New Orleans food is actually more unique in style and more closely related to Creole.

Thank you, Justin Wilson.

3/28/2009 5:28:57 PM

GroundBeef
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So whats the difference between crawfish and lobster?

3/28/2009 5:37:41 PM

Jaybee1200
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I used to love watching him

3/28/2009 5:40:30 PM

PinkandBlack
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Quote :
"So whats the difference between crawfish and lobster?"


what's the difference between ants and cockroaches?

3/28/2009 5:42:19 PM

Talage
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Quote :
"does not use wine as part of the cooking."


the guy in the bow tie disagrees

3/28/2009 5:42:46 PM

aph319
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3/28/2009 5:45:23 PM

GroundBeef
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Does crawfish taste like fish, lobster, shrimp, or crab?

3/28/2009 5:45:41 PM

Snewf
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it tastes like crawfish

3/28/2009 5:47:32 PM

ncsuallday
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Quote :
"I want to learn how to make my own andouille. "


so go do that, and then write a thread about it.

pics or it didn't happen.

3/28/2009 5:53:40 PM

GroundBeef
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3/28/2009 6:01:51 PM

alee
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Gumbo does not approve.

3/28/2009 6:02:01 PM

leftyisreal
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i like cooking cajun

3/28/2009 6:02:49 PM

leftyisreal
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my jambalaya recipe:

Hardware:
frying pan
large pot
medium pot

ingredients:
2 bell peppers
1 large onion
minced garlic
3 cups basmati rice
4 chicken breast halves (as in 2 chickens worth of breast)
smoked sausage (the more the better)
1 can rotel
1 6-pack tasty beer.

Spices:
tony cacheries (or zatarains, or other cajun seasoning)
salt
pepper
tobasco to taste

OK. Start boiling the chicken. Use alot of water because you want to use it for broth later. Put alot of salt/pepper into the water with the chicken (for a better broth)

Open a beer and drink it. (refill as necessary)

Chop/dice the onions and bell peppers.

cut the smoked sausage into pieces, 1/2" thick.

Brown the sausage on the frying pan. (remember, its smoked, so, its already cooked meat, so this is easy. We're just cooking fat out.)
Blot the sausage w/ paper towels once browned.

Dump grease out if theres a ton left after browning sausage.

Sautee the onion/bell peppers. Use the same pan you just browned the sausage in.

Cut up the chicken (you will want tongs, this chicken has been boiling for a good while now). Save the broth!

Now in your big pot:
add 3 cups basmati rice
add 6 cups chicken broth water
add 1 can rotel
add sauteed onions/peppers
add garlic (i use alot)
add tony cacheries/cajun seasoning of your choice (I use alot)
Add browned sausage.
Add tobasco if you want it spicier.

Bring to boil, then simmer. Total time 20 minutes in big pot. Stir regularly, if you dont you will burn the rice on the bottom. It's done when the rice is done.

Bon appetit!

3/28/2009 6:10:17 PM

DoubleDown
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family is from Chauvin, LA - which is SE of Homa, on the bayou

3/28/2009 6:10:22 PM

leftyisreal
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mine's in avoyelles parish

which is close to marksville, or bordelonville i guess.

3/28/2009 6:13:22 PM

DoubleDown
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wayyyy up north!

3/28/2009 6:17:37 PM

AndyMac
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This is how I make jambalaya

Quote :
" * 6 slices bacon, cut into 1 inch pieces
* 1 cup chopped celery
* 1 green bell pepper, seeded and chopped
* 1 onion, chopped
* 1/2 pound cubed cooked ham
* 1/2 pound cubed cooked chicken
* 1/2 pound cubed smoked sausage
* 2 (14.5 ounce) cans crushed tomatoes, with liquid
* 2 cups beef broth
* 2 cups chicken broth
* 1 teaspoon dried thyme
* 2 teaspoons Cajun seasoning
* 2 cups uncooked white rice
* 1/2 pound salad shrimp

DIRECTIONS

1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.

2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
"


Freaking amazing.

3/28/2009 6:27:01 PM

PinkandBlack
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Quote :
"the guy in the bow tie disagrees"


to be fair, the guy in the bowtie was only an ambassador, not an authority.

and only half of his family was acadian.

I used to live on the Tennessee/Mississippi border. You got some authentic Cajun, but you can tell that Paul Proudomme had a real influence on what's supposedly "Cajun". So much of what you get at a Cajun place even around there is New Orleans food.

Quote :
"so go do that, and then write a thread about it.

pics or it didn't happen."


Looking at this recipe:

Quote :
"Andouille Sausage Recipe

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes.

Combine the following in a bowl:
2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning)
1 Tbsp Paprika
1/4 Cup Chopped Fresh Garlic
1/8 Cup Fresh Ground Black Pepper
3 Tbsp Kosher Salt
1 Tbsp Fresh Thyme leaves, chopped
1 tsp Crushed Red Pepper
1 healthy pinch of Prague Powder#1 (see note) (optional)
1/2 Cup Ice Water

Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.

**Note - Prague Powder#1 is used for wet curing meats, to retain color and freshness. It is a ratio of 16 oz. salt to 1 ounce sodium nitrate.

Chop half of the meat into 1/4 inch pieces and grind the other half with a coarse grinding plate. Mix the two together with:

1/8 Cup Non-Fat Powdered Milk (this is a binder)

Stuff the sausage into prepared Hog Casings (Beef middle casings if you can find them). Here is my method of Linking Sausage.

Tie each sausage link with kitchen string to make a loop for hanging. Hang uncovered in the refrigerator overnight. This step is to let the casings dry out to allow smoke absorption, very important.

I smoked this in an inexpensive upright barrel smoker, with charcoal as the heat source, and unsoaked Pecan chips for the smoke. The sausage was hung beneath the top rack, no water pan.

I smoked this at 130º F for 2 hours, then increased the heat to 165 º F for another 2 1/2 hours, refreshing the wood chips as needed. The trick here, is to get as much smoke flavor into the sausage before it is actually cooked through, and too hot of a temperature will render the fat out of your sausage. I controlled the temp by the number of coals, and keeping them piled up and pushed to one side. When you spread your coals out the temperature will increase. I added more coals to reach the 165º mark.

The internal temperature of the sausage should read 155º F on an instant read thermometer. Remove at this point and immediately spray with cold water. Hang at room temperature in front of a fan for 1 hour then refrigerate overnight, uncovered.

Portion and store in vacuum sealed packages in the freezer.

"


http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

[Edited on March 29, 2009 at 2:25 PM. Reason : .]

3/29/2009 2:25:21 PM

wwwebsurfer
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Quote :
""does not use wine as part of the cooking.""


Dude uses white wiiiiiiine like water... sa-lad

I still remember his twang on it

http://www.youtube.com/watch?v=eK4umRMJlrs recipe for andouille. Took me 3 clicks to find.

3/29/2009 2:45:09 PM

PinkandBlack
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Quote :
"Dude uses white wiiiiiiine like water... sa-lad "


Once again, Justin Wilson does not define Cajun Cooking, he is simply an ambassador of appropriate descent who likes to add wine.

4/8/2009 7:14:33 PM

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