Cajun recipes

Frog Leg Sauce

2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes 16 oz drained and chopped liquid reserves (I use Rotel Brand Tomatoes)
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds frog meat (15 to 20 legs) or 8 to 10 carcasses
salt
cayenne pepper

Directions
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes. Stir in the butter and add the onion, celery, green pepper and garlic and saute' for 5 minutes or until soft. Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low for 45 minutes.Meanwhile dust the frog legs or carcass with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the frog meat and saute' until lightly brown about 3 minutes on each side. Add the legs to the sauce and simmer for an additional 15 minutes if frog legs and 30 if using carcass meat. Serve over rice. If using cut up chicken, saute the meat 5 to 10 minutes longer until nearly cooked through, and simmer for 25 minutes. If using catfish, add directly to the sauce and simmer for 20 minutes.

Chicken Gumbo

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoonsCreole seasonsing or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entrée sized servings.

Pecan Pie

3 eggs
1 cup sugar
1/2 tsp salt
1/3 c. melted butter
1 cup light corn syrup
1 cup pecan pieces or halves
1 tsp vanilla or rum
1 9" unbaked pie crust

Thoroughly beat the eggs, add the sugar, salt, melted butter, and corn syrup. Stir in the pecans and vanilla or rum. Pour in the pie shell and bake for 40-50 minutes at 375 degrees or until a toothpick comes out of the center clean. © 1984 John Albrecht, CEC

Comments

Babzy said…
I did some recipes, too, at your request.
fmartell2 said…
Now I want some pecan pie!!
Babzy said…
I'd rather be a dumb ass, even tho I'm more of a smart ass.

If you're a smart ass you always have to be ... well ... smart. And you have to live up to certain standards.

But a dumb ass can go about her business with no pressure on her to perform or be perfect in any way.

Anyway never mind. Go see the recipes I wrote for you.
Babzy said…
I just re-read your frog leg recipe and it sounds like you have actually made this dish. What do you do, tell guests it's chicken then after they eat it tell them it's really frog? Oh lordy.
ticblog said…
Um - I scooped these recipes from the internet - a couple of cajun cookin' sites. I ain't never eaten frog, but I have had alligator, crawdads, and a lot of other cajun nastiness.
Oh Hope ! My little bag of fun !!

Figures ! Here I thought you actually fed these to your family!

But then again, nothing really surprises me anymore from you !!
ticblog said…
I just realized I typoed 'nastiness' - that should say, 'tastiness' lol
Sewmouse said…
Babzy made me come here for the recipies. I'm not someone who can eat frogs. But the pie and gumbo sound lovely

Except - I thought the definition of "Gumbo" was "With Okra", of which there does not seem to be any in the recipe.
Dannanna Bannanna said…
I gotta say, I find it hilarious that a recipe calls for "frog carcasses"... I look for frog carcasses at the pond! snork :)
Babzy said…
Where in the georgebush are you?

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