One more recipe if you dont mind....

[Guest Southern Christian Armed]

Gumbo

 

4 squirrels / 4 duck breasts / 3 rabbits / 4 pcs dark meat chicken

One pack smoked sausage sliced into slivers
1 lb shrimp, crab, or mudbugs ( any seafood of your liking)

One large onion or 3 tbsp onion powder

One bag frozen okra or hopefully I lb fresh cut okra

one bay leaf

2 tbsp garlic powder or 5 large fresh cloves chopped

2 tbsp. Zatarans Cajun seasoning

1 tbsp salt

1 tbsp pepper

1 tbsp paprika

1 cup rice

6 tbsp Crisco

1.5 cup flour

Tabasco to taste

 

Start a roux (roux, common in gumbo and many southern Louisiana dishes is just flour and grease cooked until browned and is a thickening agent) in a skillet. Cook it slow. Heat grease till hot and slowly add flour. To make your roux, get Crisco hot in skillet, add flour gradually, and continuously stir for 20  minutes (to one hour as darker is better) until dark brown. Once roux is perfected, start adding 8 cups hot water gradually while stirring and you will see it thicken. Also start adding all seasonings, sausage, okra, other meats, onion, rice, and all other ingredients except shrimp or seafood. Continue to cook for 35 minutes over medium and then turn to low and add any seafood at last 8 minutes. Remember to stir the whole time every few minutes as rice can stick. You can also cook rice separate and deduct 2 cups water for recipe.

[gregintenn]

Keep 'em coming! I love Cajun food.

Edited November 17, 2013 by gregintenn