Best answer:

Answer by erbfotos
I buy a 10 pound bag of russets and bake 10 at a time. The first night is baked potato, the rest of the week will be potato salad, home fries with eggs for breakfast, or shredded hash browns. I then make mashed with veggies and some kind of meat or fish on the side. Shepard's pie is another good recipe to make with the potatoes. I might make scalloped pots with sliced onions. Potato wedges in the oven like french fries. I think that covers the week with just 10 potatoes. Potatoes are very versatile and inexpensive.

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Answer by Gabe
Red beans and rice is easy.
cook pinto beans with jalopenias fully cooked and rice seperate and mix together.
I s'pose it would be easier to tell you over the phone since I can't spell worth a dam.lol

Blacked catfish I have never had.
I have had blackened salmon though and it great.

Hope ya'll a great day,Ma'am:-)

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Answer by Steph
Its easy to convert recipes to stove top and oven. You need to understand what part of the recipe is benefiting from the slow cooking, if its a chewy cut of beef that falls apart after 8 hours or a chili that becomes a sweet and spicy masterpiece after the second day. Meat can be pre-cooked, but if it needs longer cooking, simply cook in a Dutch Oven in your oven at 225 degrees for low and 350 degrees for high according to your recipe. If its just about the convenience of having a meal at your fingertips after a long day at work, you can usually assemble the recipe in a pot on the stove and simmer on low for 15-30 minutes and get good results. You can also replace ingredients that require the longer cooking time for ones that don't need it, like chuck roast can be replaced with a pork tenderloin or chicken breasts.

Or you can do internet searches for recipes with the same title, but offer a different cooking method. foodnetwork.com's recipe search lets you select the cooking method as part of your search criteria.

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Answer by captain
Make a dressing with them and serve the dressing with your usual chops...awesome, go heavy on the sage. I make ribs, tied in a circle and stuffed with sage dressing then baked in the oven. One of the best things I've ever eaten.

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Answer by Musical-Composer
Those items do need to be cooked in advance, cooking them raw with everything else would spread bacteria through out the stewing liquid.

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Plus recommendations for wine, drink, Cajan and/or Creole accompaniments would also be appreciated

Please upload recipe details or links to recipes and images.

Particularly keen to know the magic ingredients to make authentic (or close enough) Gumbo.

Happy to hear from anyone - anywhere - with a great recipe to help us make the dinner party for 12-16 people a success!

- Roneo, Sydney Australia.

Best answer:

Answer by HorsePoopSmellGood
For good Gumbo you need stock. This one is good!

Seafood Gumbo Stock

INGREDIENTS
shells from 1 pound shrimp
40 cups water
8 carrots, sliced
8 onions, quartered
1 bunch celery, sliced
4 bay leaves
6 cloves garlic, sliced
4 sprigs fresh parsley
10 whole cloves
2 teaspoons ground black pepper
2 tablespoons dried basil
1 tablespoon and 1 teaspoon dried thyme

DIRECTIONS
Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Here is a great gumbo!!! Hope you like!!!

Gumbo --serves 20

INGREDIENTS
4 pounds medium shrimp - peeled and deveined
1/2 cup corn oil
1/2 cup all-purpose flour
1 cup chicken broth
1 (3 pound) whole chicken
2 onions, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
5 large tomatoes, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon salt
2 tablespoons Old Bay Seasoning TM
1 tablespoon ground cayenne pepper
3 (6 ounce) cans crab meat, drained
1 pound andouille sausage, diced
2 tablespoons file powder***

DIRECTIONS
Peel and devein the shrimp. Refrigerate shrimp meat. Place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium low heat until liquid is reduced by half. Strain out the shrimp heads and shells.
Select a large stock pot capable of holding all the ingredients. Add oil to the pot, and heat over medium high heat. Using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. At that point, the flour suddenly puffs and absorbs the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
Remove chicken from the pot, and set aside until cool enough to handle. Remove bones, and chop the chicken into about one inch pieces.
Add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

Note***
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.

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Best answer:

Answer by Miz Lamb
but it isn't gumbo without the okra.

My recipe, passed to me by a friend, so you could leave the okra out if you don't like it:

2 quarts okra, chopped in 1 inch pieces
2 quarts tomatoes chopped and juice
2 quarts rinsed shrimp
2 tablespoons Zataraines File
2 cloves garlic minced
salt and pepper
Louisiana Hot Sauce to taste
sufficient water to cover ingredients

can be cooked in old electric roaster, in large crock pot, in large kettle on cooktop. Simmer an hour.

Just had another thought: substitute celery cut in 1 inch pieces for the okra so it has the proper texture.

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oh and with the sausage!
seafood
sorry i meant NO SEAFOOD!!!!
sorry about that

Best answer:

Answer by Faye D
SEAFOOD GUMBO

Ingredients
2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into 1/4-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce (or leave out )
1/2 cup chopped green onions ( or leave out)
Hot cooked rice
Preparation
Peel shrimp, reserving shells, and devein, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

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Would also be best if the measurements is in Metric.

Thanks!

Best answer:

Answer by Smurfette
Spicy Cajun Seafood Gumbo

Ingredients:

* 2 cups chopped onions
* 1 1/2 cups chopped bell peppers
* 1 cup chopped celery
* Next, you will need:
* 2 whole bay leaves
* 2 teaspoons salt
* 1/2 teaspoon white pepper
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried thyme
* 1/4 teaspoon oregano
* 3/4 cups vegetable oil
* 3/4 cup all-purpose flour
* 1 tablespoon minced garlic
* 5 1/2 cups seafood, chicken, or vegetable stock
* One pound Andouille or other smoked sausage, cut into 1/2 inch pieces
* One pound peeled medium shrimp
* One dozen oysters, in their own liquor (juices)
* 3/4 pound crab meat (fresh preferred)
* 2 1/2 cups hot, cooked rice.
* Okra pods, if desired, but cooked -- you can use cornstarch dissolved in a small amount of water for thickening instead.

Directions:

Combine the onions, bell peppers and celery in a medium size bowl and set aside.

In a small bowl, combine bay leaves, salt, peppers, thyme and oregano and set aside.

Le ROUX

Heat your oil in a heavy iron skillet or Dutch oven over high heat until it arts to make smoke, 5 minutes or so. Gradually add your flour constantly whisking to prevent lumps and burning. Burning lumps would be the worst!

Continue whisking and cooking until roux is dark red, brown, or black, depending on how you want it to taste (no longer than 4 minutes please). Switch to a spoon and stir for a minute.

Add half the Trinity vegetables and stir very well. Continue cooking and stirring for another minute. Add the other half of the Trinity vegetables and cook and stir for 2 minutes.

Stir in seasonings cook another 2 minutes, stirring frequently. Add garlic and stir through, then remove from heat.

Le WHOLE 9 YARDS

Put your stock into a 5 1/2 quart stockpot or larger into a Dutch oven and bring it to a boil. Add Le ROUX mixture by individual spoonfuls to the boiling stock. stirring each glob until it is dissolved before adding another spoonful.

Bring the combined mixture to a boil again and add the sausage. Next, boil for 15 minutes, stirring occasionally. Reduce the heat and simmer for another 10 minutes. Lastly, add shrimp, oysters and their juice, and crab meat.

SERVING

Scoop 1/2 cup of rice into a serving bowl and spoon gumbo over the top. Garnish with chopped scallions or parsley. Serve with a generous slice of home baked cornbread and iced tea. Serves 8-10.
HUGS(:

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Best answer:

Answer by Julie S
2 cups of oil
2 cups of flour
6 quarts of shrimp stock
1 10- ounce can of tomatoes
3 stalks of celery; minced
2 cups of frozen cut okra
3 medium onions; minced
1 large bell pepper; minced
2 tablespoons of minced garlic
4 lbs. of peeled and deveined shrimp; save the shells and heads
1 lb. of lump crab meat
1 pint of oysters
1 table spoon of fresh minced basil
salt, cayenne and black pepper to taste

Make a chocolate roux. This is THE most important step; without the roux, you have just made soup. In a frying pan, heat oil on medium heat and slowly stir in flour. You must constantly stir this or the flour will burn. Roux is labeled by it's color, i.e. peanut butter, brown and chocolate. The darker the roux, the smokier the taste. There is a fine line between chocolate roux and burnt roux so tread lightly!

2
Create a shrimp stock. Some people can find this in their local market. Making it is easy and cheaper though. With the shells and heads of the shrimp, simply boil them in the 6 quarts of water for 10- 15 minutes. Strain the stock to remove all the shells and heads.

3
Bring the stock to a boil over medium- high heat and stir in the roux. Continue stirring until the roux is dissolved.

4
Reduce the heat to low and add the tomatoes, celery, onions, bell pepper and garlic. Chop enough of the shrimp to make 1 cup and add them as well. Simmer for 2 1/2 to 3 hours.

5
Add the remaining shrimp, crab meat oysters and their liquid, cayenne, salt and pepper. Simmer for 15 minutes.

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Best answer:

Answer by a chick
Alton Brown has a great gumbo recipe that I've used with and without seafood (shrimp, chicken and andouille sausage). It's on the food network site.

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Best answer:

Answer by Miss Libby
(Harry's Continental Kitchens, Longboat Key, Florida)

Harry's Seafood and Andouille Sausage Gumbo
(Serves 12)

2 stalks celery, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 Tbs. Chopped garlic

1 lb. Andouille Sausage, diced
½ lb. Grouper
1 qt. fish or chicken stock (or water)
8 oz. Tomato purée

1 Tbs. Cajun seasoning
1 tsp. Oregano
1 tsp. Thyme
Dash of salt
1 lb. Shrimp
(Harry uses small spoon sized shrimp, 40-50 count)
8 oz. Crab claw meat
1 Tbs. Filé powder, dissolved in water

Sauté vegetables with salad oil for 5 minutes.
Add Andouille sausage, sauté 5 minutes.
Put the fish in the stock and bring to a boil, drain
Add stock to vegetables and sausage.
Boil, add seasonings and tomato purée. Boil 5 minutes.
Add fish, shrimp, filé powder mixture, crab and okra,
Bring to a boil.
Turn off.

Makes 12 (eight ounce) portions
Serve with 4 oz. cooked rice (Harry uses Basmati rice) per 8 oz. portion of Gumbo.

Give your answer to this question below!

Most of the recipes I can find on the internet have chicken or sausages in it but I'm looking for a recipe that only has shrimps and other seafood.

Any advice where I can find those/personal favourites?

Thanks!

Best answer:

Answer by Emma
Here are a bunch of Gumbo recipes that are easy to cook - http://www.gourmet-living.com/category.html?category=+gumbos

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I'd like to know how to make good and "Healthy" way to make....

1) chili

and

2) Gumbo

using slow cooker...

Thanksss!!!

Best answer:

Answer by Utaa D
hmm i dont know what ur tryna say!

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Best answer:

Answer by DoreensKitchen
i don't know who norm is or where his restaurant is?
i use this one: http://www.cajungrocer.com/zatarains-gumbo-mix-with-rice-p-629.html?cvsfa=1338&cvsfe=2&cvsfhu=363239
it tastes pretty good too and is easy to make. i make mine with chicken, but you can add other things as well like shrimp or smoked sausage too if you want.
you can find it in most grocery stores or ethnic grocery stores that cater to a wide european cliental.

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I made a cream cheese king cake, but it exploded because I put too much filling in it!
pls don't make fun of me, my family thinks i'm crazy too.

Best answer:

Answer by sandy
What about smothered cabbage or fried eggplant? Okra and tomatoes?
Shrimp Creole? Blackened Fish? Black Eyed Peas? Spinach & Artichoke Casserole? Italian Stuffed Artichoke? White Beans and Rice? Pralines, Divinity Fudge, Pecan Pie, Bread Pudding.......

You can probably get River Road Recipes from Amazon.com

I like the 2nd version better than the first.

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Are there any good, respectable substitutes for andouille? I've seen some recipes mention kielbasa however I'm not sure that's the same. Do some brands ship andouille? Like they do live crawfish? It's the only thing preventing me from making some of my newly favorite dishes!

Best answer:

Answer by N
Hillshire Farms Hot Links are an acceptable substitute. Kielbasa in most cajun foods is bad. The spices are all wrong. In gumbo, it's downright terrible.

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Now, I've come across recipes that call for a roux to be made and I've come across those that don't. I have always started with a nice medium roux.

So, do you roux for a jambalaya? Or is that reserved for gumbo alone.
I wonder where all these hungry dog section folks came from....LOL.

Best answer:

Answer by aknaswonder
Roux away. It's a personal decision. Recipes are not written in stone, and I'm certain yours will turn out just fine.

What do you think? Answer below!

Anyone have some faves to share that are a speciaty to a certain ethnicity or cultural area? Recipes too perhaps???

Best answer:

Answer by Vinnie Sciurini
Burger King

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Answer by i am not bob
Fish fillet, Cheesecake, Chicken Nuggets, Macaroni Salad, Cordon Bleu.

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Answer by jo
Just make your own concoction. You can put peas, carrots, corn, celery, kidney beans, and/or rice in chicken soup. It's also good with dill seed, basil, celery salt, and pepper in it. Season to taste

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(I am making gumbo, if that helps).

Best answer:

Answer by lmvl76
Do you have any chicken noodle soup? You could strain the noodles and such, add a little corn starch if you need it thicker... For the future, you could buy a jar of bullion, either in powder or cube form. Then you would always have it on hand!

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Years ago I started to put together a cookbook for my extended family but never finished it. I was thinking of doing it this year for Christmas. The premise was to put holiday classics as well as recipes for using the leftovers in new recipes. I also wanted to put in recipes that included items people were in love with. Like a cousin who loves mushrooms, there would be some recipes that were based on mushrooms. Another loves broccoli, so recipes for broccoli. I can also get the recipes each person in the family makes that the rest of the family always wants. Mom's Roux-less gumbo, Aunt Joyce's potato salad, Mamo's strawberry cake, etc.

One recipe per page so it could be removed and cut to fit a recipe box.

I also thought I could make extras for the women in my department at work.

I have access to a print shop so I can print and bind my own book. I have the software and it would take about a week to create.

Do you think this would be well received or a waste of time?
There won't be much to typeset. I am using recipes from a website for the most part. I have a program that will let me "draw" a rectrangle and copy in a gif format. (called Printkey 2000, is online and free). Then just use Microsoft Publisher to put it on a page with a page number. The only true typesetting will be the family recipes, cover and first page. Most of my time will be copying the recipes to gif format and putting the book in order.
I wish I had my great grandmother's recipe for apple pie and tea cakes. She never wrote them down and my grandmother never made them. Now on my mom's side of the family, the reality is that we will loose my grandmother and an aunt within the next few years. My childhood holiday memories are of Mamo's house with all the relatives. This would be a way of preserving it.

Best answer:

Answer by mythoughts
I actually thing that is an awesome Idea. I've thought of doing that myself because a lot of times I get in a rut with dinner and my husband will bring up something I've made in the past and I had totally forgotten about it. So this would be an excellent way to put your favorite or family recipes in one place.

What do you think? Answer below!

Best answer:

Answer by sisson96
it was! i lost her 4 yrs ago! i miss her so much!

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I don't want to disappoint them by not catching any crab. Where is the best place to go for them, and at what time? By the way, we'll be staying over by Sandpoint Circle - also known as Anchor Dr., if you know where that is?

Please help if you can. Thanks!! (And if anyone has any great recipes for Crab Gumbo, that will be welcome, too!!)

10 points for best answer!!

Best answer:

Answer by KIKEENONO
basically crabs will come to you if you know with what bait to use here in Tx. people use chicken necks tie a piece of string and throw it in shallow water usually at low tide.almost anywhere where it looks like it's not a place for fish to hang out that's where you will find the most and biggest crabs.I personally don't fish for them i catch them while trying to fish for fish.lol.so i end up throwing them back.I fish the lower laguna madre and south padre island beach.good luck

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