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~~~~^~~~~FIREHOUSE
RECIPE'S~~~~^~~~~
CAJUN
STYLE!
Chicken
Stew and Lima Beans
*1
whole chicken
cut up or 4
deboned chicken breast
*2 medium
onions
*1
bell
pepper
*2 cans baby lima
beans
*1/3 cup all
purpose flour and 1/3 cup veg.
oil
*Salt, black
pepper and red pepper or Tony Chachere's
creole
seasoning to taste
Mince onion
and bell
pepper. Make a
roux
using the oil and flour mixed together
over a
med.-high heat until it is dark brown,
stiring
constantly to keep it from burning. Add
onions and
bell pepper and cook until soft. Add
chicken and
brown it on all sides. Add both cans
lima beans and
1
can hot water until it boils then lower
the heat to
medium-low, cover and let simmer about
30 minutes. Serve
over rice with hot french bread and
potato salad on the
side.Serves 4
SUPER-HOT SHRIMP
CREOLE
This is just the ticket for spicy-food
aficionados.
Serve it over rice-and keep a fire
extinguisher
nearby. If your taste is a little less
adventurous,
start with only 2 teaspoons Cajun
seasoning and 1/2
teaspoon dried crushed red pepper
flakes; then
adjust as the mixture cooks.
2 tablespoons vegetable oil
6 ounces fresh mushrooms, chopped (about
2 cups)
1 medium onion, chopped
1 green bell pepper, chopped
8 large garlic cloves, chopped
2 teaspoons to 2 tablespoons Cajun
(Creole)
seasoning for seafood
1/2 to 1 1/2 teaspoons dried crushed red
pepper
1 28-ounce can crushed tomatoes with
added puree
1 14 1/2-ounce can stewed tomatoes
(preferably Cajun
style)
1 pound uncooked shrimp, shelled,
deveined
Heat oil in heavy large skillet over
medium heat.
Add mushrooms, onion, green pepper and
garlic and
sauté until onion is translucent, about
5 minutes.
Add Cajun seasoning and crushed red
pepper and stir
1 minute. Mix in crushed tomatoes and
stewed
tomatoes with their juices; simmer until
sauce is
thick, stirring occasionally, about 15
minutes. Add
shrimp and simmer until just cooked
through, about 5
minutes.
4 Servings
CAJUN RIB-EYE
STEAK
Begin marinating the steaks a day
ahead.
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black
pepper
4 16-ounce rib-eye steaks
1 tablespoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
Combine oil, sliced onion, garlic powder
and 1
tablespoon black pepper in 13 x 9 x
2-inch glass
baking dish. Add steaks to marinade,
turning to
coat. Spoon half of sliced onion evenly
over steaks.
Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or
preheat
broiler. Remove steaks from marinade.
Combine
paprika, cayenne, salt, white pepper and
1/2
teaspoon black pepper in small bowl.
Sprinkle each
side of each steak with 1 teaspoon spice
mixture.
Grill or broil steaks until cooked
through, about 8
minutes per side for medium-rare.
Serves 4.
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