Cajun Recipes from Sage Hill Farms
|Louisiana Gumbo File
Serves 6 to 8
1 slice ham, diced
In this good Creole gumbo, okra takes the place of file. Commercial file powder is mixed with thyme. It gives a unique flavor to gumbo and thickens the mixture, but it must be used sparingly. Add powder to gumbo only after it is completely cooked and the stove heat has been reduced. Otherwise, the gumbo will become stringy and completely unpalatable. The basic gumbo ingredients are ham, chicken and oysters.
Melt lard in a heavy pot. Add ham, chopped onion and okra. When lightly browned, remove from pan.Roll chicken pieces in flour until nicely browned. Drain chicken pieces on paper towels. Put all browned ingredients in large pot. Add tomatoes with juice, water, bay leaf, parsley and red pepper. Simmer until meat is tender. Add oyster, oyster juice and butter.
Simmer for 15 minutes and remove from heat. After 2 or 3 minutes, add file powder and thyme slowly, stirring very well to blend. Serve over rice in deep soup plate with Louisiana hot pepper sauce.
NOTE: 6 crabs and 1 pound shrimp can be added with meats.
Gumbo is best served with
First, you need to get the correct type of rice. You need to purchase “glutenous rice”. Regular Jasmine rice or other types of regular rice will not work properly. Soak the glutinous rice in water for about 4 hours or overnight.In a Rice-steamer- steam for about 30 minutes. Be careful not to over-cook the rice, or it will become quite mushy. The consistency you’re looking for is slightly sticky, but not watery. The rice should hold together, but individual grains can still be easily separated.Sticky, Sweet, or Gluteous rice can be found in most Asian food markets if not in your better food stores….I buy from the Publix markets.
Shrimp a la Creole (aka-Shrimp Creole)
2 lbs. Peeled and De-veined Shrimp, (save shells to make Shrimp stock)
Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.
Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Sea salt, this will help the tomatoes break down. Stir well.
When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Cajun seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)
Add the hot sauce, Worcestershire, and season to taste with Sea salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Sea salt and a pinch of Cayenne.
Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.
Beware…it might make you slap yo Momma!
|Oyster and Pecan Dressing~
8 ozs of turkey sausage, sliced
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
6 cups dry bread crumbs (I use cornbread, but any stout bread such as French will do)
3 cups, drained, fresh oysters
1 cup chopped pecans
1/4 cup chopped fresh parsley
1-1/2 tsp Worcestershire sauce
1 tsp sea salt
1/4 tsp fresh ground black pepper
Sauté the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings
Heat the butter with the pan drippings until the butter melts, add the onion and celery, sauté for 5 min and remove from heat
Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly.
Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean, about 45 to 60 min.
You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do.
Enough greens for servings needed (washed and drained) turnip, collard, or kale
Layer greens onto a dinner plate, top with your grain of choice and place shrimp atop the grains…lightly squeeze fresh lemon over the entire dish…
Yummy and your better self will thank you 🙂
For the Sage Hill Farms Cajun seasoning and other selections please visit the website…we thank you~
Real Cajun CrabCakes
1 lb. real crab meat
Mix first 8 ingredients together.
Form into patties and roll each patty in bread crumbs.
Fry slowly in oil at 350°F. until golden brown.
Dipping Sauce for CrabCakes
1/4 cup mayonnaise
Serve crab cakes warm with lemon wedges and dipping sauce.
Sauce recipe can be easily doubled or tripled.
Shells and heads from 2 pounds of shrimp
NOTE….always use fresh caught shrimp when possible; if you must purchase frozen, check the package and make sure it is Wild American Shrimp)
Anything else is …well…just not Shrimp!