Cajun/Creole Recipes - post 'em here
Discussion
Mobile Chicane said:
Never seen it. I'd imagine you'd need to buy / catch your own and go from there.
Are you anywhere near a large Oriental supermarket? My nearest (Wing Yip in Croydon) sells live crayfish.
I often catch my own (Im a bit of a forager) and I always save my shelfish leftovers for stocks and sauces!Are you anywhere near a large Oriental supermarket? My nearest (Wing Yip in Croydon) sells live crayfish.
At the moment Im making a spicy Limpet stew! mmm
MonkeyMatt said:
Mobile Chicane said:
Never seen it. I'd imagine you'd need to buy / catch your own and go from there.
Are you anywhere near a large Oriental supermarket? My nearest (Wing Yip in Croydon) sells live crayfish.
I often catch my own (Im a bit of a forager) and I always save my shelfish leftovers for stocks and sauces!Are you anywhere near a large Oriental supermarket? My nearest (Wing Yip in Croydon) sells live crayfish.
At the moment Im making a spicy Limpet stew! mmm
Mobile Chicane said:
I bet they're tender when slow-cooked - no reason why you couldn't use them in a Jambalaya to add that 'fishy note'.
You would think so! I have tried every way I can think of to tenderise them but they just dont want to! its a shame because the flavour of them is quite amazing! best way I have found to cook them is chowder, but I can only eat so much of that.MonkeyMatt said:
Mobile Chicane said:
I bet they're tender when slow-cooked - no reason why you couldn't use them in a Jambalaya to add that 'fishy note'.
You would think so! I have tried every way I can think of to tenderise them but they just dont want to! its a shame because the flavour of them is quite amazing! best way I have found to cook them is chowder, but I can only eat so much of that.
Lippitt said:
Right, idiot question here but I'm a completely useless cook so have to ask - could I do this in a slow cooker?
It wouldn't work too well in a slow cooker as the rice would become overcooked and dissolve into the sauce base. A heavy cast iron or ceramic casserole is the order of the day... However, you could cook the base off in the slow cooker, then add part cooked rice just before serving.Lippitt said:
Right, idiot question here but I'm a completely useless cook so have to ask - could I do this in a slow cooker?
Why not have a go, there are detailed instruction on this thread as well as the pictures I took when I made it. Its not that difficult, just some chopping veg, browing chicken then it all goes in a big pot. MonkeyMatt said:
spikeyhead said:
Until I went to Madeira I didn't know limpet was worth eating. Then I went and it's on teh menu of every restaurant, so I tried it and discovered that it's not worth eating.
How do they cook it out there?
Yum.
Did this last night for four of us.
It was very very good.
Not too spicey for the two who didn't like things too hot but spicy enough for me who likes things a little warmer.
Made a really really good meal - thanks for the suggestion Cotty and to SVX for the recipe.
Heartily reccomended!!!
The only things i'd do differently next time would be to remove the skin from the chicken or brown for slightly longer to get it a bit crispier.
Did this last night for four of us.
It was very very good.
Not too spicey for the two who didn't like things too hot but spicy enough for me who likes things a little warmer.
Made a really really good meal - thanks for the suggestion Cotty and to SVX for the recipe.
Heartily reccomended!!!
The only things i'd do differently next time would be to remove the skin from the chicken or brown for slightly longer to get it a bit crispier.
but 
Sat & SunSVX said:
Ingredients (serves 4-6):
4 chicken legs
2 large dried smoked pork sausages (kabanos or similar)
1 piece of dried chorizo (approx 100g)
1 large green pepper
1 large red pepper
1 large white onion
1 bunch spring onions
300ml tomato purée
2/3 125g pouches of easy cook American long grain rice
Fresh coriander
Fresh chives
Method:
Divide the chicken legs into thighs and drumsticks, removing the tendons from the drumsticks and trimming off any excess fat. You can choose at this point whether or not to keep the skin on the chicken. There is plenty of flavour here, but some people prefer to take it off. I tend to leave it on, but will render it off by sealing the meat in a hot griddle pan.
I tend to use just chicken thighs but was wondering if I could just use chicken breasts with the skin on. Saves messing about with bones or do they add that much extra flavour?
Cotty said:
SVX said:
Ingredients (serves 4-6):
4 chicken legs
2 large dried smoked pork sausages (kabanos or similar)
1 piece of dried chorizo (approx 100g)
1 large green pepper
1 large red pepper
1 large white onion
1 bunch spring onions
300ml tomato purée
2/3 125g pouches of easy cook American long grain rice
Fresh coriander
Fresh chives
Method:
Divide the chicken legs into thighs and drumsticks, removing the tendons from the drumsticks and trimming off any excess fat. You can choose at this point whether or not to keep the skin on the chicken. There is plenty of flavour here, but some people prefer to take it off. I tend to leave it on, but will render it off by sealing the meat in a hot griddle pan.
I tend to use just chicken thighs but was wondering if I could just use chicken breasts with the skin on. Saves messing about with bones or do they add that much extra flavour?
SVX said:
Okay, here are the recipes from GF&W II, but as I love Cajun and Creole style food, thought it would be a good idea to start a thread 
Firstly, this is a shamelessly cribbed/adapted spice blend recipe:
1 tbsp sea salt
1 tbsp demerara sugar
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground coriander
2 tbsp cayenne pepper
2 tbsp ground smoked paprika
2 tbsp chilli powder
2 tbsp garlic powder
2 tbsp onion powder
Place all the ingredients into an air-tight container (a large glass jar is ideal) and give the bugger a good shake.
To make up into a paste, slowly warm a tablespoon per head, with a neutral oil such as sunflower, and a tablespoon of tomato purée until everything is properly re-hydrated - use this as the base for the Jambalaya recipe below:
Ingredients (serves 4-6):
4 chicken legs
2 large dried smoked pork sausages (kabanos or similar)
1 piece of dried chorizo (approx 100g)
1 large green pepper
1 large red pepper
1 large white onion
1 bunch spring onions
300ml tomato purée
2/3 125g pouches of easy cook American long grain rice
Fresh coriander
Fresh chives
Method:
Divide the chicken legs into thighs and drumsticks, removing the tendons from the drumsticks and trimming off any excess fat. You can choose at this point whether or not to keep the skin on the chicken. There is plenty of flavour here, but some people prefer to take it off. I tend to leave it on, but will render it off by sealing the meat in a hot griddle pan.
Finely dice the onions and peppers and sauté gently in a tablespoon of sunflower oil until translucent, do not over colour them;
then slice the kabanos and chorizo on the angle and set aside.
Next take a large 3 litre + casserole and assemble the base of the dish. Layer the onions, peppers, chicken and sausage(s) into the casserole, then dissolve the spice paste (above) with the tomato purée in 500ml of boiling water and add to the casserole.
Cook the base off in the oven at 175°C for 25-30 minutes, or until the oil begins to separate and the sauce is reduced, then add the rice to the pot and stir through. Reduce the heat and cover, at this stage you can slow things down until you are ready to eat. Using par-cooked (easy cook) rice will ensure that the rice stays al dente.
To finish, stir through the finely shredded spring onion, cover for 5 mins, then serve, garnishing with finely chopped coriander and chives.
You can add raw tiger prawns (shrimp) to enrich the flavours further; but I quite like serving them on the side deep fried (dusted with flour and cayenne) along with corn on the cob baked in the oven with garlic butter.
There it is, hope you enjoy giving it a try, perhaps the other regulars of FD&R could suggest any tips or embellishments
Brilliant idea starting this thread. Although having all those spices and the idea of measuring things and following a recioe scares me, I will get shopping and give that a go, it looks fantastic. Thank you Firstly, this is a shamelessly cribbed/adapted spice blend recipe:
1 tbsp sea salt
1 tbsp demerara sugar
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground coriander
2 tbsp cayenne pepper
2 tbsp ground smoked paprika
2 tbsp chilli powder
2 tbsp garlic powder
2 tbsp onion powder
Place all the ingredients into an air-tight container (a large glass jar is ideal) and give the bugger a good shake.
To make up into a paste, slowly warm a tablespoon per head, with a neutral oil such as sunflower, and a tablespoon of tomato purée until everything is properly re-hydrated - use this as the base for the Jambalaya recipe below:
Ingredients (serves 4-6):
4 chicken legs
2 large dried smoked pork sausages (kabanos or similar)
1 piece of dried chorizo (approx 100g)
1 large green pepper
1 large red pepper
1 large white onion
1 bunch spring onions
300ml tomato purée
2/3 125g pouches of easy cook American long grain rice
Fresh coriander
Fresh chives
Method:
Divide the chicken legs into thighs and drumsticks, removing the tendons from the drumsticks and trimming off any excess fat. You can choose at this point whether or not to keep the skin on the chicken. There is plenty of flavour here, but some people prefer to take it off. I tend to leave it on, but will render it off by sealing the meat in a hot griddle pan.
Finely dice the onions and peppers and sauté gently in a tablespoon of sunflower oil until translucent, do not over colour them;
then slice the kabanos and chorizo on the angle and set aside.
Next take a large 3 litre + casserole and assemble the base of the dish. Layer the onions, peppers, chicken and sausage(s) into the casserole, then dissolve the spice paste (above) with the tomato purée in 500ml of boiling water and add to the casserole.
Cook the base off in the oven at 175°C for 25-30 minutes, or until the oil begins to separate and the sauce is reduced, then add the rice to the pot and stir through. Reduce the heat and cover, at this stage you can slow things down until you are ready to eat. Using par-cooked (easy cook) rice will ensure that the rice stays al dente.
To finish, stir through the finely shredded spring onion, cover for 5 mins, then serve, garnishing with finely chopped coriander and chives.
You can add raw tiger prawns (shrimp) to enrich the flavours further; but I quite like serving them on the side deep fried (dusted with flour and cayenne) along with corn on the cob baked in the oven with garlic butter.
There it is, hope you enjoy giving it a try, perhaps the other regulars of FD&R could suggest any tips or embellishments
It
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