* Exported from MasterCook * Crawfish E'touffe'e Recipe By : Cookin' Cajun Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup onion -- chopped 1/2 cup celery -- chopped 1/2 cup bell pepper -- chopped 3 tablespoons butter 3 tablespoons flour 2 tablespoons tomato paste 1 1/2 cups crawfish tails -- removed from shell fat from crawfish heads 2 cups crawfish or shrimp stock 1/2 cup green onion -- chopped 1/4 cup parsley -- finely chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon cayenne pepper Saute' onions, celery and bell pepper in butter. When limp, add the flour and stir for 10 minutes. Add tomato paste and cook 10 minutes longer. Add the crawfish tails and fat. Cook for 5 minutes; then add stock. Simmer covered for five minutes. Add the green onions, parsley, salt, black pepper, and cayenne pepper. Simmer ten minutes more; then allow to rest for 20 minutes off the heat. Reheat and serve over rice. - - - - - - - - - - - - - - - - - - NOTES : To make crawfish stock: boil the heads and shells of crawfish. Crack the claws and boil all in 3 to 4 cups of water. Add tops of green onions and allow to simmer for 15 to 20 minutes.
* Exported from MasterCook * Sausage Jambalaya Recipe By : Cookin' Cajun Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chaurice -- (hot sausage) 1/4 cup tasso -- (Cajun spiced ham) 2 cups onion -- chopped 1 bell pepper -- chopped 2 stalks celery -- chopped 3 bay leaves 1/2 teaspoon thyme 2 cups long-grain converted rice 1 pound crushed tomatoes -- with liquid 3 cups chicken stock -- hot 4 cloves garlic -- minced 1 pound andouille sausage -- sliced 2 cups smoked ham -- diced 4 green onions -- sliced 1/4 cup parsley -- chopped salt and pepper -- to taste Tabasco sauce -- to taste Saute' hot sausage and tasso, in oil if necessary, for several minutes. In same oil or fat, cook onions thoroughly. Add bell pepper and celery. Cook until tender. Add bay leaves and thyme. Add rice and stir until coated in the oil. Add tomatoes, chicken stock, garlic, sliced andouille, and ham. Bring mixture to a boil. Cover and let simmer about 30 minutes or until rice is done. Just before serving, add green onion and parsley. Serve hot with toasted French bread and a green salad. - - - - - - - - - - - - - - - - - - NOTES : Tasso is a Cajun-spiced ham. To make your own tasso, mix equal parts of white and red pepper. Pat this mixture on a ham steak. Grill or smoke the ham. You can cut the tasso into pieces and freeze for later use.
* Exported from MasterCook * Red Beans, New Orleans Style Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds dried red kidney beans 8 quarts water 1 pound ham -- coarsely chopped 1 ham bone or hock 2 onion -- chopped 3 ribs celery -- chopped 3 cloves garlic -- chopped salt and pepper -- to taste 1/4 pound butter Sort beans to remove bad ones and stones. Rinse beans under cold water; do not soak. Put beans in a big pot with water. Add all other ingredients except butter. Bring to a boil over high heat. Reduce to medium high and allow beans to boil briskly for one hour or longer, stirring often. Reduce heat to medium low and continue to cook an additional hour. Check often to make sure beans are not sticking to the bottom of the pot. Mash beans against the side of the pot as you stir to break them down and make the mixture creamy. Add the butter and serve. - - - - - - - - - - - - - - - - - -