TRADITIONAL CAJUN ROUX
This roux recipe is the quickest way to make Cajun roux, which is used to thicken a sauce or stew and deepen the flavor.
Provided by Terri Wuerthner
Categories Entree Sauces Ingredient
Time 40m
Yield 16
Number Of Ingredients 2
Steps:
- Use in your favorite Cajun recipe and enjoy.
Nutrition Facts : Calories 119 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 0 mg, Sugar 0 g, Fat 10 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
DOUBLE ROUX CAJUN SEAFOOD GUMBO
Roux - The foundation of a great gumbo! Dark Roux's impart flavor while light Roux's add body. This gumbo has both.
Provided by Mike Lane
Categories Gumbo
Time 2h
Yield 16-18 serving(s)
Number Of Ingredients 23
Steps:
- Light Brown Cajun Roux: In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.
- Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes. Reserve Light Brown Cajun Roux at room temperature.
- Dark Brown Cajun Roux: Proceed as you would in the light brown Cajun roux recipe but continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
- When dark brown Cajun roux is done add the onions, bell pepper, celery, and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes. Add the smoked andouille or smoked sausage and the seasonings, and about ½ teaspoon each of salt and pepper, and continue to cook another 10 minutes.
- Fry okra with a small amount of grease and salt until okra is soft. (Avoid sticking.) Stir okra into gumbo and cook for another 15 minutes, and then add the stock. Bring to a boil then reduce heat to simmer and cook another 30 minutes.
- With the gumbo on very low heat, add the Light Brown Cajun Roux and tomato paste. You'll find the greatest success when whisking the cool roux (that's room temperature cool, not refrigerator cool) into the hot gumbo. Bring to a boil; reduce to a simmer for 10 minutes.
- ----------> Freeze here for future use (if desired).
- Add blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) Simmer for 10 minutes,.
- Add the shrimp 10 minutes before serving.
- Add the oysters and oyster liquor 5 minutes before serving.
- Add the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through).
- Add additional Shrimp Stock (or chicken broth) if gumbo is too thick.
- Taste and correct seasonings.
- Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of French bread and good beer or white wine.
- YIELD: About 16-18 entrée servings or 28-34 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
Nutrition Facts : Calories 654.7, Fat 26.9, SaturatedFat 7.6, Cholesterol 264.3, Sodium 1152.2, Carbohydrate 48.5, Fiber 4.9, Sugar 5, Protein 53
RAGIN' CAJUN PASTA
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g
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