marco25
02-10-2004, 02:52 PM
First let me preface this by saying that I tremble at the thought that anyone would consider what I'm posting to be the best of the best. Cajun cooking is so diversified and individual ... each cook has his/her personal signature on each dish. So these are Cajun dishes signed "Martha" http://sci.rutgers.edu/forum/images/smilies/smile.gif.
BTW, the food tastes even better if you dance while you cook to some great Cajun music. Mais, poo yie. http://sci.rutgers.edu/forum/images/smilies/tongue.gif
CRAWFISH ETOUFFEE
1 large onion, diced
2 celery stalks, thinnly sliced
1/2 bell pepper, diced (optional)
1-2 teaspoons chopped garlic
1 can Rotel tomatoes (optional)
1/2 cup butter or oil
1 or 2 8 oz cans tomato sauce (depending on how tomatoey you want it)
1 can cream of mushroom soup
2 pounds cleaned crawfish tails
Dash chili powder and sugar (optional)
Salt, pepper, cayenne pepper, to taste
3 cups hot rice
Sautee vegetables on medium heat in butter or oil until tender. If using Rotel tomatoes, you can cut butter/oil in half and sautee in juice. White wine is another option to reduce fat. Add seasonings and tomato sauce; let simmer about 15 minutes.
Stir in cream of mushroom soup and crawfish tails. Add more seasoning if desired. Cook on medium heat, stirring occasionally, for 10 minutes.
Serve over rice. Hot buttered french or garlic bread and a green salad are excellent complements to the meal. So is your favorite brand of wine or beer. http://sci.rutgers.edu/forum/images/smilies/smile.gif
RED BEANS AND RICE
1 large onion, diced
2 celery stalks, thinnly sliced
1/2 bell pepper, diced (optional)
1-2 teaspoons chopped garlic
1 can Rotel tomatoes (optional)
1/4-1/2 cup butter or oil
1/3-1/2 cup ketchup
1 pound sausage, sliced, andouille or fresh Cajun pork sausage preferred, but kielbasa and others will do
1/2 pound tasso, optional
3-4 cans dark or light red kidney beans or one bag of dried kidney beans, soaked and rinsed
Salt, pepper, cayenne pepper and thyme, to taste
Brown sliced sausage and tasso in desired amount of oil. White wine is another option. Add vegetables to sautee, adding more oil/wine if desired. Simmer until tender. Stir in beans, ketchup and seasonings. Let simmer for about 30 minutes, stirring occasionally. Taste one last time for needed seasoning. Serve over hot rice, with your favorite bread, salad and beverage.
BTW, the food tastes even better if you dance while you cook to some great Cajun music. Mais, poo yie. http://sci.rutgers.edu/forum/images/smilies/tongue.gif
CRAWFISH ETOUFFEE
1 large onion, diced
2 celery stalks, thinnly sliced
1/2 bell pepper, diced (optional)
1-2 teaspoons chopped garlic
1 can Rotel tomatoes (optional)
1/2 cup butter or oil
1 or 2 8 oz cans tomato sauce (depending on how tomatoey you want it)
1 can cream of mushroom soup
2 pounds cleaned crawfish tails
Dash chili powder and sugar (optional)
Salt, pepper, cayenne pepper, to taste
3 cups hot rice
Sautee vegetables on medium heat in butter or oil until tender. If using Rotel tomatoes, you can cut butter/oil in half and sautee in juice. White wine is another option to reduce fat. Add seasonings and tomato sauce; let simmer about 15 minutes.
Stir in cream of mushroom soup and crawfish tails. Add more seasoning if desired. Cook on medium heat, stirring occasionally, for 10 minutes.
Serve over rice. Hot buttered french or garlic bread and a green salad are excellent complements to the meal. So is your favorite brand of wine or beer. http://sci.rutgers.edu/forum/images/smilies/smile.gif
RED BEANS AND RICE
1 large onion, diced
2 celery stalks, thinnly sliced
1/2 bell pepper, diced (optional)
1-2 teaspoons chopped garlic
1 can Rotel tomatoes (optional)
1/4-1/2 cup butter or oil
1/3-1/2 cup ketchup
1 pound sausage, sliced, andouille or fresh Cajun pork sausage preferred, but kielbasa and others will do
1/2 pound tasso, optional
3-4 cans dark or light red kidney beans or one bag of dried kidney beans, soaked and rinsed
Salt, pepper, cayenne pepper and thyme, to taste
Brown sliced sausage and tasso in desired amount of oil. White wine is another option. Add vegetables to sautee, adding more oil/wine if desired. Simmer until tender. Stir in beans, ketchup and seasonings. Let simmer for about 30 minutes, stirring occasionally. Taste one last time for needed seasoning. Serve over hot rice, with your favorite bread, salad and beverage.