Make a Roux | Smothered Chick | Gumbo | Shrimp Stuff |
Beans & Rice | Fried Turkey | Hash Stuff | Cabbage Rolls |
Jambalaya | Shrimp Cocktail | Hushpuppies | Hot Sauce |
Need Something Specific?? Search The Site
For a Free subscription to TexasCook.Com Update
Lots of Great Cooking and Gardening Info
One 2-3 lb chicken 2 T soysauce Salt (to taste) Cayenne pepper 2 T cooking oil 2 cups chopped onion 1/2 cup chopped bellpepper 1/2 cup chopped (fresh) parsley 1 cup dry white wine (or chicken-stock 2 t finely chopped garlic
Rinse chicken, pat dry, season with soy, |
Make a Roux......
Here's How
It's actually pretty easy, just requires some
If your roux gets scorched, |
Chicken and
Sausage Gumbo
(Don't Start This if You're in a
Hurry!!!)
Make a large Roux (see Roux in index)
6 cups chopped onion
Loosen your Roux with about a 1/2 cup
of Chicken Stock. Stir until smooth.
Into a large pot...Add
10 cups chicken stock, roux mixture,
Simmer Slowly for at least 3-4 hours.
Add as much stock as necessary
This Recipe will feed about 15 so you may |
These are the basic ingredients, you
determine how much of each by experimenting
and personal taste. Be Bold with Spices.
Dip Cream cheese 1 cup mayonaise 1 cup chopped onion cayenne pepper salt worcestshire sauce Ground cooked shrimp |
Patties Ground raw shrimp Garlic powder cayenne salt fine chopped onion Cook in 1/4 t. olive oil. |
A la Creole 6 cup chopped tomatoes chopped onion chopped bellpepper green onion chopped parsley tomato sauce 3 lb cooked shrimp cayenne/salt worcestershire Serve cold or warm. |
Cajun Red Beans & Sausage
1 lb. dried red beans
Place ingredients in CrockPot. Cook covered on high |
First make sure you have at least a 22 qt pot with a lid, high temp thermometer and a fire source. All kinds of things are on the market for this, but if you have a propane campstove it will do just fine. This process must occur outdoors because of the potential boilovers.
Put your 12-15 lb. turkey in pot measuring water
Soak turkey over night covered in salt water
Let fry for about 3 minutes per lb. (45-50 minutes) |
Ham Hash (2 servings)
1 cup potatoes, peeled/diced |
Burger Hash (2 servings)
1 cup ground beef |
Make a small roux by heating oil in skillet, add flour, stir over medium heat until golden brown. Remove from heat to prevent burning. Add onion, stirring, cook until soft. Put skillet back over heat, add ham, potatoes, and water When it comes to a hard boil reduce heat and cover Cook 15-18 minutes. Add salt/cayenne Make ground meat hash the same as ham but cook 20 min. |
Creole Cabbage Rolls (2 servings)
12-14 cabbage leaves, may cut large ones in half along thick ridge 1/2 lb. ground meat 3 T. bacon or sausage drippings 1 small onion chopped fine 2 T. well beaten egg 1 clove garlic, finely minced 1 t. salt and 1 t. cayenne pepper 3/4 cup cooked rice
Cook onion and garlic in bacon grease until tender
1 cup canned whole tomatoes and juice
For a different taste treat, cook the cabbage rolls without the |
Chicken Jambalaya
(Serves 4-6)
1 lb chicken, cut in small pieces (good way to use up bony parts) 2 T. cooking oil 1 medium onion, cut in small pieces 1 stick celery, chopped fine 1 cup raw rice 2 cups water 1/4 t. thyme 1 T. chopped parsley A little chopped green onion
Season chicken with salt and cayenne. Put oil and chicken
When the rice is put into the meat mixture raw, it is called jambalaya |
(4 serving) 1 lb gulf shrimp, raw 1 pint water 1 T. shredded celery 2 t. salt |
Make Sauce
1/2 t. salt |
In a saucepan, boil water with salt and celery, add shrimp cook 5 minutes or only until they turn pink, drain off liquid cover pan and cool. Peel and de-vein. |
Add the above ingredients 1/2 cup salad oil, 1/4 cup apple cider vinegar. Dressing will thicken. Combine sauce, shrimp, 1 medium onion sliced thin, half a lemon, sliced thin, 1 T. chopped parsley, 2 T. capers (optional) chopped finely. Mix and cover, refrigerate 24 hours Crabmeat may be done in the same sauce. |
1 cup all-purpose flour 1 t. salt 1 t. baking soda 1 t. baking powder 1/2 t. garlic powder 1/2 t. cayenne pepper 2 cups cornmeal (more or less) 1/2 cup chopped green onion 1 cup whole kernel corn 2 eggs 1/2 cup buttermilk Mix all ingredients well, then add 2 T. hot oil and mix in. Spoon batter into hot cooking oil and cook about 2 minutes each side |
Louisiana Hot Sauce
3 cups stemmed, finely chopped, red cayenne peppers |
The colder the X-ray table, the
more of your body is required on it.
Home | Cast-Iron | MiMi's | |
Sweet's | BBQ | Mexican | Spanky's |
Click here to
SEND THIS PAGE TO A FRIEND
Introduce them to the joys of cooking.
Click here to
SEARCH FOR MOVIES
**FREE** INCREASE YOUR HITS AND GET 20MB'S OF WEBSPACE! **FREE** |