ROUX

1 cup cooking oil
2 cups all-purpose flour
Heat the oil until hot, then add the flour.  Stir constantly until dark brown.  Remove from heat.  Roux in the jar or dry roux is just as good.

CHICKEN AND SAUSAGE GUMBO

2 chicken fryers cut up and skinned
2 pounds smoked sausage cut into 1” slices
1/2 cup roux dark brown in color
2 chopped onions
2 chopped bell peppers
6 cloves minced garlic
6 stems chopped celery

In roux: saute’ chicken, onions, bell pepper and celery until well coated and onions a little softer. Add 2 quarts boiling water. Bring to boil add:

1 teaspoon poultry seasoning
Creole seasoning to taste
1 teaspoon gumbo file’
1/4 cup Worcestershire sauce
2 tablespoons Kitchen Bouquet
1 tablespoon dried basil
2 whole bay leaves (remove before eating)
1/2 teaspoon ground thyme
1/2 teaspoon hickory smoke flavoring
4 beef bouillon cubes
4 chicken bouillon cubes
sausage and garlic

Cook 2 to 4 hours.  Serve over rice.

CHICKEN, SAUSAGE AND SHRIMP GUMBO

8 cups of cold water
2 cut-up chickens
2 pounds hot smoked sausage
2 pounds cleaned deveined shrimp
2 chopped onions
1 chopped bell pepper
2 1/2 tablespoons salt
2 teaspoons Konriko hot and spicy creole seasoning
2 tablespoons Tony chachere’s creole seasoning
2 tablespoons Zatarain’s cayenne pepper
Cooked Cajun Country or Konriko rice

Bring water to a boil.  Add the chopped onions and bell peppers.  Let it boil for 10 minutes.  Add the roux, let it boil until the roux dissolves.

Season chickens to taste.  Add the chickens, sausage, shrimp, and the rest of the ingredients.  Let the gumbo cook on medium heat for about 1 hour.  Serve over cooked rice.  It’s delicious!!

CHICKEN OKRA GUMBO

3 or 4 pounds of hens or fryers in parts
1 large chopped onion
2 cups chopped celery
1 large chopped bell pepper
3/4 cup chopped onion tops
1/2 cup parsley
2 cups okra

Brown the chicken in an iron skillet.  In a large gumbo pot, add 3 pints of water with the browned chicken.  Simmer until the chicken is tender.

Make roux in the same iron skillet that the chicken was browned in.  Use 1/4 cup shortening  and 1 cup flour.  Brown to a dark golden brown color.  Add onion, celery, and bell peppers to roux and stir till almost tender.

Add all this to the gumbo pot of chicken.  Next add the okra.  Cook 2 to 4 hours.  When almost ready to serve, add green onion tops.  Serve over cooked rice. 

 

recipes

Subscribe to our Newsletter and receive hundreds of Southern recipes FREE

 

 

     Crawfish Salad

  • 2 cups boiled crawfish,diced.
  • 1 cup celery, chopped
  • 2 tablespoons dill pickles, chopped
  • 2 hard cooked eggs, chopped
  • 1/2 teaspoon Crystal Worcestershire Sauce
  • Blue Plate Mayonnaise, salt, pepper


    Combine all ingredients thoroughly and mix with mayonnaise
    to desired consistency, season, remembering that crawfish have
    already been seasoned in boiling     

        Jambalaya

     1 1/4 cups Toro rice
    1  lb. fresh pork
    1  slice of ham
    1  lb. pork sausage
     2  onions
    1 tablespoon butter or shortening
    2 cloves garlic
    2 sprigs thyme
    2 sprigs parsley
    2 bay leaves
    2 cloves ground real fine
    2 qts beef broth or hot water
    ( Broth preferred by creoles)
    1/2 teaspoon chili pepper, salt
    black pepper and Cajun Chef red pepper
    to suit taste.

Order online or call Toll Free 800-847-7470 (Phone orders after 5pm) LouisianaCupboard L.L.C. 1313 La Rue De Chene New Iberia, LA 70560
Contact Us

R

Order online or call Toll Free 800-847-7470

We already sell hundreds of product indiginous to Louisiana. Plus we’re adding new products weekly. If a product is not on our web site, rest assured we could get it for you.cajunsuperstore@classicnet.net

We carry the products that made Louisiana cooking famous