CAJUN / CREOLE RECIPES...(Request from Jen)
Posted: Mon Aug 14, 2006 5:15 pmI'd try pretty much any of the recipes and sausages from gumbopages.com and jfolse.com (who contributes to the gumbo pages). We make several batches of gumbo each winter. Some of those hot links sure would be good in big pot of it...
http://www.gumbopages.com/recipe-page.html
http://www.jfolse.com/newfindrecipe.htm
For some serious Gumbo, try the Denver Cajun's (Steve Marr) recipe...
http://bbqblog.com/?p=72
I'm thinkin' this would be a good side dish for your partay...
~ Picture by John Eddy, aka Chez
Fat Johnny's Warm Creole Potato Salad - Chez (John Eddy), The BBQ Forum
12-14 SM/Med Baby new potatoes (garden fresh)
� LB Bacon
2-3 LG Bermuda onions - sliced, about 1 Cup (garden fresh); 1/4 Cup green tops reserved
2 LG Garlic cloves - thin sliced
2 TB Flour
2 TB Sugar
1 TB Kosher salt
� TS Celery seed
1 TS Cracked black pepper
6 TB Red wine vinegar
� C Water
2 TB Good Creole mustard
Put whole potatoes on to boil ... do not peel & don't overcook ... cook just until tender, drain & reserve.
Cut bacon into 1/2" pieces & render until just crispy ... remove bacon from pan, and add the onions & garlic to the bacon grease & sautee' until soft. Add all the other dry ingredients to the onions, and cook for a couple minutes ~ making a roux. Now add the vinegar & water, and stir until thickened. Add the creole mustard, and mix well.
Slice the warm potatoes into a bowl, pour warm dressing over & gently mix ... try not to break up the slices too much. Taste, and correct seasoning. Serve at room temp, or slightly warm. Garnish with sliced green tops.
NOTE�(Chez) Yukon Gold potatoes will give the salad the unique �orange� color.
I don't have many original recipes...for one, I'm not a good enough cook but can follow a good recipe
. These are the guys I trust for their know~how and experience. Hope you find something you like...!
Brett
http://www.gumbopages.com/recipe-page.html
http://www.jfolse.com/newfindrecipe.htm
For some serious Gumbo, try the Denver Cajun's (Steve Marr) recipe...
http://bbqblog.com/?p=72
I'm thinkin' this would be a good side dish for your partay...
~ Picture by John Eddy, aka Chez
Fat Johnny's Warm Creole Potato Salad - Chez (John Eddy), The BBQ Forum
12-14 SM/Med Baby new potatoes (garden fresh)
� LB Bacon
2-3 LG Bermuda onions - sliced, about 1 Cup (garden fresh); 1/4 Cup green tops reserved
2 LG Garlic cloves - thin sliced
2 TB Flour
2 TB Sugar
1 TB Kosher salt
� TS Celery seed
1 TS Cracked black pepper
6 TB Red wine vinegar
� C Water
2 TB Good Creole mustard
Put whole potatoes on to boil ... do not peel & don't overcook ... cook just until tender, drain & reserve.
Cut bacon into 1/2" pieces & render until just crispy ... remove bacon from pan, and add the onions & garlic to the bacon grease & sautee' until soft. Add all the other dry ingredients to the onions, and cook for a couple minutes ~ making a roux. Now add the vinegar & water, and stir until thickened. Add the creole mustard, and mix well.
Slice the warm potatoes into a bowl, pour warm dressing over & gently mix ... try not to break up the slices too much. Taste, and correct seasoning. Serve at room temp, or slightly warm. Garnish with sliced green tops.
NOTE�(Chez) Yukon Gold potatoes will give the salad the unique �orange� color.
I don't have many original recipes...for one, I'm not a good enough cook but can follow a good recipe
. These are the guys I trust for their know~how and experience. Hope you find something you like...!Brett