CHAR'S LOUISIANA ROUX GUMBO
Things you will need:
- 1 large chopped onion
- *Cajun Seasoning (to taste)
- *Salt to taste (optional -- you may or may not need it)
- Garlic powder (approx. 2 tsp)
- 4 TB ready-made *roux
- 2# large shrimp (peeled)
- 1# smoked sausage, cubed
- 6 chicken leg quarters (preboiled in salt and pepper and deboned)
- 1 piece of pork *Tasso, cubed (optional)
- *5 quarts of water (approx.)
- 8 quart stock pot
First off, heat water (use your own judgement regarding how much to
put in -- so the gumbo won't boil over!), add seasonings, roux, and
onions. Boil till roux is thoroughly dissolved. Add meat and simmer
for about an hour or so -- till sausage and tasso (if applicable)
are tender. This is best served hot over white rice with a side of
potato salad. Okay, I confess -- I am strange and like mine just over
potato salad without the rice :-) I also love to add that wonderful
Tabasco Sauce in it, as well.
*Tasso is a highly seasoned, smoked meat (We prefer Pork over
Beef in this regard!) that is absolutely delicious. This is sometimes
called "Cajun Ham". In case you don't have access to
this Louisiana delight, you may omit it and/or substitute any
meat of your choice, or you can order it through Cajun Tasso.com!
*Roux is an oil and flour mixture that many Cajuns make homemade.
However, I buy mine in a jar :-) I've not yet gotten up enough
courage to try making my own! To make your own, however, use one
cup of flour to one cup of oil in skillet and adjust for how much
you want to make at a time. Slowly mix well and brown to a deep,
dark brown color. If you find the roux is too runny, add a little
more flour in increments till thick enough. This stuff is HOT,
so be careful. Stores and freezes well in styrofoam cups -- just
put approx. 4 TB of roux into each one and freeze till needed!
A tip from my mom -- just peel the cup off!
*Cajun Seasoning -- a lovely blend of several spices, including
red pepper, onion powder, garlic powder, and salt. It is available
from many different companies. Tony Chachere's is my fav! If it
is not possible to acquire this type of seasoning, I think a "season-all"
type would do just fine!
CHAR'S ROAST BEEF
Things you will need:
• 1 beef roast (of your choice)
• dutch oven type pot
• Cajun Seasoning to taste
• 1 large onion, chopped
• 1 TB minced/chopped garlic
• 1 large bell pepper, chopped
• 1 TB butter (I used the new roasted garlic butter by Land
'O Lakes!)
Brown roast in butter after seasoning well with Cajun spices. I
prefer to cut my roast into pieces rather than leave it whole --
it's a matter of presonal choice :-)))) Add water as necessary for
brown gravy. Add veggies and simmer till roast is fork tender, and
enjoy! If needed, I add a little Kitchen Bouquet to darken my gravies.
It is such a big help -- tasteless, too. The gravy goes well over
white rice or creamed potatoes. As a side note: This is basically
the same way I cook steaks /stew meat and gravy as well.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey thanks for such a nice collection of delicious Cajun Recipes, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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