Cajun/Creole Recipes - post 'em here
Discussion
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
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
Cotty said:
Actually I might have got my measurements a bit out. I read the instructions as teaspoons as opposed to tablespoons. Which to be honest as I was only cooking for me and I didn't need a huge batch of the spice mix worked out well. So I ended up with the correct percentages but just less overall mix.
I used two heaped teaspons in the meal as opposed to one tablespoon but it was spicy enough and I really like it
Cotty, take yourself down to an Asian Supermarket, and you can pick up bags of spices cheaper than one of those small glass jars (at 2 table spoons a go, they won't last long!).As above I didn't use much as I reduced the quanities of each ingredient. If I start to use more spices then I will take your tip on board and get myself down to my local Asian Supermarket.
Bang on, as long as the ratios are the same then it won't matter. I used two heaped teaspons in the meal as opposed to one tablespoon but it was spicy enough and I really like it
smack said:
Cotty, take yourself down to an Asian Supermarket, and you can pick up bags of spices cheaper than one of those small glass jars (at 2 table spoons a go, they won't last long!).
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.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff