|Try some of our Surfer Suggestions for recipes for our
Baton Rouge OnLine Cooking pages.
If you have one you would like to share with the world send it to: EveLeah
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.