Roux
First lets start off with how to make a roux.
A ROUX
is the basic foundation of many sauces and gravies.
Use equal parts of butter, shortening or bacon drippings and flour.
Put shortening in a heavy pan or skillet,
add flour and mix well until smooth.
Cook over medium heat, stirring constantly so as not to burn.
A burned roux will ruin a savory dish.
To this basic roux you may add seasoning and stock
to make various sauces, gumbos and gravies.
CRAWFISH ÉTOUFFÉE
1/4 cup butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives, ground red pepper
MELT butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired. Prep: 35 min., Cook: 30 min.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
SEAFOOD GUMBO
3 large spoons lard
3 spoons flour
1 large onion
2-3 pods garlic
1/2 bell pepper
3 quarts water
salt, red and black pepper
1 can fresh claw crabmeat
several whole crabs
1 pound peeled shrimp
oysters and liquid
1/2 cup parsley
3-4 chopped green onions
Make a roux with the lard and flour. Cook slowly, stirring often until brown. Cut up onion, garlic, bell pepper, and add to roux. Slowly add about 3 quarts of water, stirring while you pour. Add salt and peppers to taste (season well). Then add a can of fresh claw crabmeat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until shrimp are done. About 15 minutes before serving, add the oysters. Add chopped parsley and green onions about 30 minutes before serving. Serve on rice. Be sure to have a bottle of fresh filé on hand so each person can add his own.
CRAB CASSEROLE
1 med. onion chopped
1/2 ib. butter or margarine
2 tbs. mayo
1/2 cup bell pepper, chopped
Salt to taste
1 tsp. dry mustard
1 tbs. flour
1/4 cup bread cubes 1/2 cup evaporated milk
1 lb. fresh dark crab meat
Put bread crumbs on baking sheet and bake at 350º until browned. Saute onion and bell pepper in butter. Add rab, bread, seasoning and mayo. Set aside. Simmer milk, add flour and stir until it thickens. Pour into crab mixture, mix well and put in casserole dish. Sprinkle withbread crumbs, a few pats of butter and bake at 350º for 25 or 30 minutes.
BOUDIN
2 lb. pork shoulder roast
1 pound pork liver
salt and pepper to taste
1 large onion, cut up
2 bunches green onions, chopped
1 bunch parsley, chopped
6 cups cooked rice
Sausage casings, soaked in cold water Cook meats and seasonings in water to cover until the meat is falling apart. Remove the meat and reserve the broth. Grind the meat, onion, green onions, and parsley, reserving half cup of the chopped green onion tops and the parsley. Mix the mixture with the reserved onions tops and parsley, rice, and enough broth to make a moist dressing. Stuff into the casings.
Peach Cobbler
16 once can of Peaches
white cake mix
stick of butter
place the peaches at the bottom,
then place in the oven at 350 degress for 45 minutes.
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