Recipes From Down the Bayou

Crawfish Cornbread

2009-06-06T21:13:00.000-07:00

2 pkgs crawfish tails (you can substitute 2 lbs sm cooked shrimp or lb of each)

2 cups corn meal

4 eggs

1 cup oil

1 can cream corn

1 can diced tomatoes

1/3 cup brown sugar

1/3 cup chopped jalapeno peppers

2 cups chopped shallots

2 cups shredded cheese

1/3 cup Creole seasoning

Cook at 375 for 30-40 minutes or until the toothpick comes out clean

Best served in lg heavy casserole *coat w/ oil and pre-heat before pouring in mix

*You can also ½ the recipe and bake in lg cast iron frying pan

Bobby’s Authentic South La Jambalaya

2009-06-06T21:09:00.001-07:00

Supplies/Ingredients:

Lg black cast iron pot w/ lid; lg spoon/small paddle and whisk

1lg hen

1-2 lbs hot sausage (cut in ¼” slices)

1-2 lbs pork (cut into bite-sized cubes)

2 lg onions (chopped)

2 bell peppers (chopped)

3-4 celery stalks (chopped)

6 cups uncooked rice

1 cup oil and 1 ½ cup flour for roux

Seasonings: salt, black and red pepper, garlic powder, Worcestershire and Tabasco sauce

Pressure cook or boil until tender—set aside to cool and later debone and save stock

Chop vegs and slice sausage and pork

Brown sausage and port in cast iron pot w/ sm amt of oil and set aside on paper towels to absorb grease

Add cup of oil to pot and turn heat up to near med-high; once it’s hot and 1 ½ cups of flour and whisk until roux is dark and consistency of runny peanut butter

Turn heat down to medium and add vegs, stir and sauté until soft/translucent

Continue stirring as you gradually add 12-13 cups of stock you saved from cooking the hen

Season to taste w/ above listed ingredients (light on the garlic and heavy on the Worcestershire sauce) and remember that rice will absorb spices, so slightly over-season

Add pork and sausage and allow mixture to simmer 15-20 minutes

Add uncooked rice (6 cups or ½ amt of liquid you have used) to mixture and adjust heat to point where rice is bubbling up to top of mixture

Continue stirring frequently to ensure rice stick/burn at bottom of pot

Once liquid is almost all absorbed, add hen to mixture and stir

When liquid is all absorbed placed lid on pot and then remove from heat---*no more stirring beyond this point—we’re steaming the rice now!

Wait 5 min—quickly remove lid and fold over jambalaya and re-cover

Wait another 10 min and repeat this process—if all rice is not fully cooked yet, re-cover and wait another 10 min and repeat the process…..

Best served w/ white bread, potato salad, seasoned white beans and plenty of liquid refreshments of your choosing

Bobby’s Down the Bayou Gumbo

2009-06-06T20:48:00.000-07:00

Supplies/Ingredients:

lg black cast iron pot w/ lid, lg spoon and whisk

1 lg hen

1-2 lbs hot sausage

2 lg onions (chopped)

2 bell peppers (chopped)

3-4 celery stalks (chopped)

1/2 cup parsley and cup of chopped green onions (use ½ of both to season and rest to garnish)

1 lb fresh or frozen okra

1 lg can Rotel diced tomatoes

1 cup oil and 1 ½ cup flour for roux

Seasonings: salt, black and red pepper, garlic powder, Worcestershire sauce and Tobasco sauce

Pressure cook or boil hen until tender—set aside to cool and later debone and save stock

Chop vegs and cut pork in ¼” slices

Brown sausage in pot w/ sm amount of oil and set aside on paper towels to drain

Add cup of oil to pot and turn heat up to near med-high; once it’s hot, add 1 ½ cups of flour and whisk until roux is dark brown and consistency of runny peanut butter

Turn heat down to medium and add vegs , stir and sauté until soft/transluscent

Continue stirring as you add approx. 8-12 cups of stock you saved (the amount you add is dependent on how thick you want it—I prefer a thicker gumbo)

Season to taste w/ above-listed ingredients (light on the garlic powder and heavy on the Worcestershire sauce) and remember that the longer the mixture simmers, the more intense the flavor so you might want to under-season in the beginning

Simmer uncovered for 2-3 hours ideally, stirring occasionally to ensure no sticking or burning

Add chicken to pot 10-15 min before you’re ready to serve (just long enough to get it warm) and garnish w/ remainder of parsley and chopped green onions

Serve over rice w/ french bread on the side