Dark Brown Cajun Roux
by Chef John Folse
Recipe from The Encyclopedia of Cajun & Creole Cuisine (2005) by Chef John FolseThis roux is used most often in sauce piquants, crawfish bisques and game gumbos; however, it is perfectly acceptable to use the dark brown Cajun roux in any dish in Cajun cooking.
1 cup oil
1 cup flour
In a cast iron skillet, heat oil over medium-high heat to approximately 365°F. Slowly whisk in flour, stirring constantly for 3-5 minutes or until roux is light caramel in color. The final temperature should reach 385°F to 395°F. Remember that the darker the roux gets, the less thickening power it holds and the more bitter it will become.
Shrimp and Okra Gumbo Bayou Teche
by Chef John Folse
Recipe from The Encyclopedia of Cajun & Creole Cuisine (2005) by Chef John Folse. Bayou Teche winds its way through Acadiana, bisecting many Cajun villages along the way. Regardless of what bayou bank they reside on, all the people of Cajun Country are great gumbo cooks. This gumbo, or one similar to it, can be found simmering in most Acadian homes.
3 pounds (35-count) shrimp, peeled and de-veined
1 (16 oz.) package cut frozen okra
2 1/2 quarts shellfish stock
1 cup vegetable oil
1 1/2 cups flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
1/4 cup minced garlic
2 bay leaves
2 Tbsp. chopped thyme
2 Tbsp. chopped basil
1 cup diced Creole tomatoes
salt and black pepper to taste
1 cup sliced green onions
1/2 cup chopped parsley
Louisiana hot sauce to taste
If you have head-on shrimp or reserved shrimp shells, make a shellfish stock. Otherwise, use purchased clam juice or seafood bouillon cubes. Water may also be used as a stock substitute.
In a cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a Cajun brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add stock, one ladle at a time, until soup-like consistency is achieved. Bring to a rolling boil, whisking constantly.
Reduce heat to simmer, then stir in bay leaves, thyme, basil, tomatoes and okra. Season lightly using salt, pepper and Creole seasoning. Simmer 30 minutes, stirring occasionally. Stir in half of shrimp and continue to cook for 15 minutes. Additional stock may be used to reach desired consistency. Add green onions and parsley. Adjust seasonings if necessary. Remove bay leaves and gently fold in remaining shrimp.
Cook 3-5 minutes or until shrimp are pink and curled. Serve a generous portion in a soup bowl over steamed white rice with a dash of hot sauce. You may also wish to sprinkle 1/2 teaspoon of file powder or ground sassafras leaves over gumbo before serving.
Pan Roasted Gulf Fish with Roasted Red Pepper Beurre Blanc
by Chef Randy Cheramie
I love to cook fish. Usually, my rule of thumb in regard to fish is “less is more.” The actual technique for cooking the fish in this recipe is easy – a simple pan roast. A touch of elegance comes in a unique but simple sauce. This recipe was a favorite at Randolph’s Restaurant.
2 six-ounce fillets of fresh Gulf fish (snapper, grouper, red fish, flounder, trout, etc.)
Creole or Cajun seasoning to taste
All purpose flour to dust
1 Tbsp. unsalted butter
1/2 cup white wine
1 bay leaf
1/2 peeled small roasted red pepper, pureed
1 small shallot, minced
1 tsp. cream
1/4 to 1/3 lb. unsalted butter cut into small pieces
1 Tbsp. chopped chives
Salt and pepper to taste
Preheat oven to 350 degrees F. Make the beurre blanc: combine the white wine, bay leaf, peppercorns, pureed pepper and minced shallot in a small saucepan. Heat over a medium heat till reduced to “au sec” – all but maybe a tablespoon of liquid. Add teaspoon of cream. Off heat, start whisking in the butter a little at a time to start forming an emulsion. Return to low heat and incorporate rest of butter. Strain, season and keep warm.Season the fish fillets on both sides and dust in flour. To a medium hot saute pan add the butter and place the fillets flesh side down. Pan-fry till golden brown (about 2 minutes). Carefully turn fish and place saute pan in oven for 3 to 4 minutes, depending on thickness of fish. Plate the fish and spoon a few tablespoons of sauce over fillets. Serves two.
Creole Cream Cheese Mashed Potatoes
by Kenneth Temple
5 Russet Potatoes (washed, peeled, diced)
½ stick Butter, cut into small pieces
¼ cup Milk, warmed
¼ cup Heavy cream, warmed
1/4 lb. Pickled pork, diced
4 oz Creole Cream Cheese
Salt and pepper to taste
Half-fill stock pot with water. Bring water to a boil and add potatoes. Once potatoes are fork tender, remove potatoes, saving water in stock pot. Boil pickled pork in same water. Begin to mash potatoes (leaving lumps), add butter, milk, and cream (it’s important to add while potatoes are hot). When pork is cooked, incorporate into potatoes. Stir in Creole Cream Cheese, salt and pepper. Serve warm.