Baton Rouge City Guide and Internet Rest Area - Cookin' !

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Meika's Chicken & Sausage Gumbo

1 chicken cut up (or 6 breasts)

1 can crab meat

1/2 cup oil

2 cups chopped onion

2 stalks celery

3 cloves garlic (minced)

Cayenne Pepper to taste

2 bay leaves

1 1/2 lbs. Sausage

1 lb. Small peeled shrimp

1/2 cup flour

1/2 cup bell pepper

8 cups chicken stock or broth

1 16 oz. can diced tomatoes

Thyme to taste

Green Onions and Parsley

Tony Chachere's Creole Seasoning

In a heavy Dutch Oven, brown chicken in oil and set aside. In same pot make a dark brown roux with remaining oil and flour, stirring constantly over medium heat until mixture is mahogany in color. Add onions and cook until translucent. Add bell pepper and celery and cook 5 more minutes. Add chicken stock (or broth), garlic and seasonings (to taste). Bring to a boil then turn down to a simmer. Add chicken and sausage and simmer for 1 1/2 to 2 hours. Add crabmeat and shrimp for the last 10 minutes of cooking time. Serve over boiled rice. Garnish with green onion and parsley. Add Tony Chachere's (to taste) at the table.

Veron Roger's Black Bean Soup      
      2 tablespoons vegetable oil       
      1 onion, chopped       
      1 teaspoon garlic, chopped       
      1 tablespoon cumin       
      2 teaspoons chili powder       
      3 15-ounce cans black beans       
      3 cups chicken stock       
      2 tablespoons lime juice       
      3 cups chunky salsa       
      1 small can green chilies       
      2 dashes Louisiana hot sauce       
  Heat oil. Add onion, garlic, cummin and chili powder.       
  Sauté 4 minutes. Set aside.       
  Pureé 2 cans beans in 2 batches, adding 1/2 chicken       
  stock to each.      
  Pour bean mixture into onion mix and bring to simmer.      
  Add third can beans, lime juice, salsa, chilis       
  and hot sauce.  Simmer 30 minutes.       
  Serve in bowl. Top with a dolop of sour cream,       
  a sprinkling of cheddar cheese and green onion.       
  From Roger's Favorites Cajun Cookbook, page 4.

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