Question by Ashley: Wedding reception food ideas & recipes? finger foods & dinner ideas?
my brother is getting married october 6th.
i have decided I am going to buy lots of food and make it, but don't really have much of an idea of things that would STRETCH. (possibly 300 or more people will be there!) Here's what I have so far:

pinwheels, mini sandwiches, baked mac& cheese, chips & dips, fruit plate, veggie & dip plate, kabobs, potato salad, alfredo pasta, meatballs & little weenies, (haha) , soups & crackers, maybe a gumbo or jambalaya, veggie & squash quiches, baked or roasted chicken...

theres lots of people to please. not everyone will like what I choose...what else could I make?

Best answer:

Answer by purplepassion
Wow thats a big job =) really sweet of you to do it for them =)

Finger food~
mini quesadillas, tacos, hot wings,mini meatballs with BBQ sauce(yum).

Roasted chicken is a good idea, Curry chicken skewers(recipe below) is another. Make a nice rice pilaf or spanish rice that will go with everything.

If you are going to be doing all the cooking, I would limit it six appetizers and three dinners that have side dishes that interchange.

Another option would be to do all appetizers and have like twelve different type and a couple desserts.

~Curry chicken skewers~

1 lb chicken tenders or chicken breasts, cut into long strips
3 garlic cloves, minced
12 stalks green onions, minced
2 tablespoons fresh lemongrass, minced
2 tablespoons curry powder
1 tablespoon honey or light brown sugar
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons fresh lime juice
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons vegetable oil

In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
Refrigerate overnight (or at least 4 hours.)

When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes)
Serve hot as appetizer with mango salsa.

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Question by leatherneck: there is no better food in the whole USA better then cajun/creole food. please louisiana and texas............
resident, i want to hear from the other 48 states, give me your recipe for a good chicken and sausage gumbo? do the other 48 states have crawfish boils? do any of the other 48 eat boiled pigfeet? how about hog cracklin? (which is fried hog fat and allowed to cool to become a nice crunchy treat) i think louisiana has the best food in the world, i would love to hear your recipes (not louisiana and texas residents please) of a chicken and sausage gumbo

Best answer:

Answer by Lyanthya
People in Pennsylvania eat cracklings and pig's feet, plus we have scrapple.

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Question by popcorn: Planning a party, I could use some help!?
I need to know how much hamburger I need to make sloppy joes for about 100 people? There will probably be about 20 kids included in this number. Should I use regular sized buns or should I use dollar size buns. This is a 3 hour event (2:00-5:00) in the afternoon. I will have 3 other finger type foods and fresh fruit, along with cake. My recipe also calls for Campbells chicken gumbo soup in my sloppy joes....which I can't find anywhere....any suggestions on that? Thanks for your help!

Best answer:

Answer by professor grey
If your going to put cans of soup in the mix, why not just buy cans of Manwich and add the ground meat? Also, I would use hamburg buns. Figure a quarter pound of meat per person.

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Question by julie744527: craving Cajun...?
I am looking for some authentic cajun recipes. Red beans and rice, jumbalya, corn bread, gumbo, the works! Please share your recipes with me

Best answer:

Answer by Lorie
Crawfish Etouffee
1pound peeled crawfish tails with fat
1 tablespoon paprika

1 stick of butter
2 tablespoons chopped parsley
1 medium onion, chopped
2 tablespoons onion tops
1/2 green bell pepper
2 cups water
2 cloves garlic, minced
cayenne pepper
3 tablespoons finely sifted white flour
salt and black pepper

On low heat, melt butter in a deep, thick aluminum chicken frying pan. Add chopped onion and bell pepper. Saute until onions are clear in color --- at least 10 minutes. Season crawfish with cayenne pepper, salt, paprika, and black pepper to taste. Add seasoned crawfish, garlic, and water. Cook slowly. As water cooks down, add a teaspoon of flour at a time and stir until color of sauce turns a golden brown. Cook until crawfish are soft to the bite (around 40 minutes). Serve on rice and garnish with onion tops and parsley. Serves 4. When crawfish are not available, substitute shrimp, scallops, or lobster.

Chicken and Sausage Jambalaya
3 cups chicken breasts
1 pound smoked pure pork sausage
2 large onions
1 large bell pepper
2 cloves of garlic
1/2 bunch green onions
2 8 ounce cans tomato sauce
1 can stewed whole tomatoes (Rotel)
2 cups raw rice
salt, cayenne pepper, black pepper
2 tablespoons butter
water
Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender.

Pork meat can be substituted for the chicken.

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Question by bama♥belle: how much rice would it take?!?!?
how much rice would it take to feed about 120 people at my wedding reception.. my mother is doing the food..
we're serving shrimp gumbo, peppers and sausage (it's a family recipe) and then like some type of veggie stir-fry.. so basicly all 3 of thoses will be served over rice...
we want to have 3 separate chafer dishes of rice so there wont be a lot of lines but I have no clue how much rice I need to buy.. help please!!!

Best answer:

Answer by John Holmes
1/2 cup per person. that means you need cook one cup for 4 people

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Question by ღ♥ஐcookie1ஐ♥ღ: Cajun cooking, can you please help me.?
I'm making Gumbo it call for lemon juice I put a little to much in it how can I fix that?
The recipe also has brown sugar , can I add a little more brown sugar to balance it out or is there something else I can do to fix that?

thanks.

Best answer:

Answer by sahel578
add more water

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Question by hoganc1983: kick ass creole dishes?
I have the desire to cook some deep South foods. I have a lot of rice and some basic creole spices. Someone throw me a recipe for some jambalaya or gumbo or something tasty.

Best answer:

Answer by Angel****1
Lousiana seafood gumbo

1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice
Directions:
In a large soup pot, heat the bacon grease or oil over medium heat.. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the bacon fat and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

To serve, place into bowls and serve with a mound of rice in the middle of the bowl.

OR

Chicken and sausage gumbo

Chicken and sausage gumbo is a classic Cajun dish that has a long history in New Orleans and south Louisiana cuisine. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers.

3/4 cup all-purpose flour
14 ounces of smoked sausage — slice 1/4″ thick
1 pound chicken breast halves
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 cup onion, chopped
2 quarts hot water
3 cloves minced garlic
2 bay leaves
2 teaspoons Cajun seasoning
1/2 teaspoon thyme
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup green onion, chopped
4 cups cooked rice
1/4 cup chicken broth
1 teaspoon olive oil
Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauteed vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

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Question by hoganc1983: kick ass creole dishes?
I have the desire to cook some deep South foods. I have a lot of rice and some basic creole spices. Someone throw me a recipe for some jambalaya or gumbo or something tasty.

Best answer:

Answer by Angel****1
Lousiana seafood gumbo

1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice
Directions:
In a large soup pot, heat the bacon grease or oil over medium heat.. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the bacon fat and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

To serve, place into bowls and serve with a mound of rice in the middle of the bowl.

OR

Chicken and sausage gumbo

Chicken and sausage gumbo is a classic Cajun dish that has a long history in New Orleans and south Louisiana cuisine. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers.

3/4 cup all-purpose flour
14 ounces of smoked sausage — slice 1/4″ thick
1 pound chicken breast halves
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 cup onion, chopped
2 quarts hot water
3 cloves minced garlic
2 bay leaves
2 teaspoons Cajun seasoning
1/2 teaspoon thyme
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup green onion, chopped
4 cups cooked rice
1/4 cup chicken broth
1 teaspoon olive oil
Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauteed vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

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Question by Newlywed06: Good Louisiana Cajun Food?
I opened my big La. mouth and offered to cook for a cajun themed ladies night. (with a bunch of non cajuns) It cant be too authentic because they wont eat it. (they wont eat crawfish tails, I just know it. ) I thought chick/saus. gumbo would be a crowd pleaser. I'm also gonna have boudin to serve (cause you cant get that here in FL) Suggestions-and recipes if you would like to share. thanks

Best answer:

Answer by justbeingher
I am a LA Native, and ck/sausage gumbo is my fave. Honey, it ain't coonass unless you do some potato salad and a few eggs poached right in the gumbo. I would skip the boudin only because it makes me sick to watch outsiders eat it with crackers. I have watched this sacrilege perpetrated for 12 years as a Texas transplant.

I will tell you though that outsiders tend to think seafood gumbo is more authentic, and cher, it is much faster to get ready. The seafood only needs 10-15 mins once you get your base ready.

You could have pecan pie for dessert, with pousse cafe.

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Question by I'm Here: How many different ways can you make chicken?
I make fried, both kinds, floured and breaded, chicken parmesan, chicken taquitos and tacos , chicken spaghetti, Italian chicken, teriyaki chicken, chicken stir fry, bbq chicken, breaded chicken sandwiches, carving board chicken sandwiches, chicken nuggets and strips , chicken soup, chicken casserole, baked chicken and foil packets…..

and I’m sick of them all….don’t get me wrong I do eat beef, pork and fish, but chicken is always cheaper at the store.

What do you do with chicken and do you have any recipes that you might think that I might like?

I want a good old fashioned recipe for chicken gumbo, old style. Grandma use to make it, but she passed on with her recipe.

I’m up for anything, list what you know and pass around some recipes if you don’t mind.
Oh, a good recipe for something like General Tao’s chicken or sesame chicken will be great !!

Best answer:

Answer by D TRAIN
try searching on food network. They have some good ideas and reading through there, you may come up with your own mix and match combination.

dd

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Question by champ: Any one know?
A good recipe and cooking instructions for some chicken gumbo soup.

Best answer:

Answer by Sugar Pie
Sugar Pie’s Chicken & Sausage Gumbo

½ cup A/P flour
½ cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
¼ of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley

For Seafood Gumbo:
omit chicken
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
½ tsp. Zatarain’s crab boil liquid seasoning

1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.

NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)

** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.

** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.

--me!!

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Question by Jonathan: Is this a good way to make Shrimp Gumbo?
Okay, I've asked about 5 questions on this, watched videos, reviewed other recipes, and I've made up my own. So, and be honest, I'm 15 so I'm no genius. And I need to know if I'm doing anything wrong... So, here goes.

In one frying pan I mix an equal amount of butter and flour and stir on low-medium heat until milk chocolate brown. I can then either leave that be or add some onion, stir and maybe add some bell peppers.. I then, in large pan, make broth using boiling water and bullion cubes (what flavor do you recommend?). I pour the roux and broth together and mix it. I then toss in some of the crab I plan to use, stir it up, toss in some habanero and ceyenne peppers, salt, red pepper, black pepper, garlic, celery, and shrimp. I stir that, and serve with or without rice.

please be honest and correct me, I need to learn these things, I love cooking and plan on majoring in culinary arts. Thanks.

Best answer:

Answer by quit it!
Uhm, I guess that's okay, I usually use chicken though.
But that's fine, I'm sure it tastes good.

///\\

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Question by Lab Runner: Cooking Vension ?
So I got a bunch of buddys who go hunting every year, wich is cool for me cuz I like the taste of vension and theres always enough to go around, only problem is my girlfriend doesnt like the taste of just vension so i was wondering if any one had any good say chilly recipes or gumbo or stew or something that I can get her to eat it with out really noticing.

Best answer:

Answer by The R
take the tenderloin and grill it like beef.... i.e. salt pepper etc its amazing

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Question by jaci t: What Is Your favorite Cajun Food? Wost?
Mine is jambalaya! There are tons of good recipes. Here's one: http://www.cajuncrawfishpie.com/jambalaya-recipes.html

I also like gumbo a lot. Crawfish, of couse.

What's your favorite, and which one do you hate?

Best answer:

Answer by rickey_d
I love most cajun foods...gumbo...jambalaya...etoufees crawfish boils...beignets...i love boudin...but cant handle the blood boudin...that just gets me....thats about the only thing i can think of...lol

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Question by Knowledge: If anyone can help cook?
My family and I love cooking, but as time goes on and kids get older there is less cooking and more bought food to save time. So what I'm am hooping to get a good recipe for gumbo with the works. So if you know for sure that you make some awesome gumbo may I please get your recipe?

Best answer:

Answer by Miami Lilly
You did say "the works", right? Here's one for ya (5 star recipe)...

***Gulf Coast Gumbo***

1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder

Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.

While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.

To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

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Question by lilladybug: gumbo recipe?

Best answer:

Answer by Rhapsody616
Shrimp and Catfish Gumbo
INGREDIENTS

* 1/4 cup cooking oil
* 1 large onion, chopped
* 1 bell pepper, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 4 cubes beef bouillon
* 6 cups hot water
* 1 (28 ounce) can diced tomatoes, undrained
* 1 (16 ounce) package frozen sliced okra
* 4 cups shrimp, peeled and deveined
* 2 teaspoons salt
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon dried thyme
* 2 bay leaves
* 1 teaspoon dry crab boil
* 2 pounds catfish fillets, cut into 1 inch pieces

DIRECTIONS

1. Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes.
2. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes.
3. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve.

Shrimp Gumbo
INGREDIENTS

* 2 tablespoons vegetable oil
* 2 tablespoons all-purpose flour
* 2 pounds medium shrimp, peeled and deveined
* 2 tablespoons vegetable oil
* 3 cups chopped okra
* 2 onions, chopped
* 1 (14.5 ounce) can diced tomatoes
* 2 quarts water
* 1 bay leaf
* 3 cloves garlic, minced
* 1 teaspoon salt
* 1 red bell pepper, chopped
* ground black pepper to taste
DIRECTIONS

1. In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
2. In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.

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Question by jhvnmt: Turkey leftovers?
My hubby smoked our turkey this year. It's sooo good! We have a lot of leftovers and are looking for cool new recipes so we don't fall into the whole turkey sandwich trap. A patient of mine said he'd had a gumbo made with smoked turkey that was amazing. Anyone have any good recipes, like a gumbo or something else different, that we could try out to use up our leftovers? Complete recipes would be appreciated.

Best answer:

Answer by Common_Sense2
get on this site and they should give you PLENTY of ideas for your leftover turkey. It's a FREE PLENTIFUL site!

www.recipezaar.com

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Question by becky t: Left over brown rice?
I have some left over brown rice, i need a easy recipe to use it up! I think i have 2 cups, i made way too much and only i ate it! I have some turkey sausage in the freezer, maybe some sort of easy gumbo??

Best answer:

Answer by caroline ♥♥♥♥♥
Brown Rice Salad

2 cups cooked brown rice
1 granny smith apples, diced in small pieces
1/2 red pepper, diced in small pieces
1/2 green pepper, diced in small pieces
3 green onion, chopped in small pieces
1/4 red onion, diced in small pieces
1 cup cooked chicken, chopped in small pieces
1/2 cup pecan pieces
3 tablespoons parsley
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper

Mix all in a large bowl, chill.
Serve.

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Question by Alexa: What are some good New Orleans Recipes?
My birthday is coming up and I want to make a New Orleans style meal. Im going to make beignets for dessert but all I can think of for dinner is gumbo and poboys. Does anyone know any other good dinners for New Orleans?

Best answer:

Answer by wiseass
check out JUSTIN WILSON'S cookbook
hoooooo i guaranty !!!

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Question by What say you?: Is there a real Co-n-$$ out there that can give me a recipe for making my own roux,and Shrimp Fricassee'?
I forgot since I was in Houma La. a few years ago.I need the proportions for theFlour and oil.Onion and peppers.How long it should take to cook the roux. Also for shrimp fricassee,and Jambalya and Gumbo suggestions.
for those of you politcally corrects out there that had this deleted,where I was and the people I cooked with considered C--n-$$ as a compliment.
coinman-Thanks
Joanne -Thank you so much!

Best answer:

Answer by coinman
roux is equal parts flour and fat by weight,for a fricasee you want a white roux cook for a couple of minutes only..

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Question by J~me: I am in need of some recipes for left over boiled shrimp?
I made boiled shrimp and have about a pound in a half or so left over. Looking for some ideas for dinner to make with the left overs. I am not into making a gumbo so any others would be so helpful. Thanks for your time.

Best answer:

Answer by Erica21Tx
Ingredients

1 Cup Black Beans (rinsed)
1 Tbsp. Capers (drained)

The rest of the ingredients come from Hot Cajun Shrimp Boil leftovers (all boiled and well seasoned with Tony Chatchere's Creole Seasoning)

1 Cup Corn (cut off cob)
.25 Cup Boiled Small Onions (cut into 1/4s)
6 Lg. Boiled Shrimp (shelled, deveined & cut into bite size pieces)
1,5 Cups Red Potatoes with skin (cut into cubes)
.25 Cup Baby Carrots (cut into small pieces)
.5 Cup Kraft Fat Free Mayo

Directions

Toss all ingredients to coat with Mayo.
May also add boiled egg if desired (not included in recipe stats)
Serves 6 (approx. 1 cup serving size)

Number of Servings: 6

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Question by Cheryl: What is your favorite winter dish? Stew? Gumbo?
I make a delicious Conch Chowder.
Anyone interested in the recipe?
Homemade Conch Chowder

I start with a roux, very simple, but requires alot of stirring. I want my roux dark, muddy water dark.

How to make a roux

Brown 1/2 package of bacon, remove bacon from oil.
1/2 cup chopped celery
2 med. chopped onions
2 tablespoon of fresh chopped garlic
Saute chopped celery, onions and garlic in the bacon fat, remove vegetables and add to stew pot.
Now you may want to add a little canola oil or vegetable oil to bacon fat to keep the flavors mingling while making the roux.
Add flour to bacon fat and stir, add salt, pepper, and garlic powder. Add enough flour to oil to the consistency of pancake batter. Continue to stir until muddy water brown.
**** If you scorch the flour, throw it away and start over, it will riun your entire dish if you scorch it,
Now add your roux to your stew pot

more to follow
Ingredients needed

1 pound Conch, (2 cups), tenderized, or chopped. I put mine thru a meat grinder
2 medium onions, chopped
1/2 cup celery, chopped
2 tablespoons chopped garlic
3 to 4 cups of chopped or quartered potatoes, I like mine bite size
1 bay leaf
3 tablespoons fresh basil
3 tablespoons oregano
1 teaspoon Tabasco
1 quart of clam juice, or water, or chicken broth.......I use water and let the tomatoes and spices do the job. My husband thinks clam juice would be to fishy tasting
1 large carrot, diced or chopped
2 large cans of tomatoes, dices
After you have made your roux add all of the remaining ingredients. Bring to a boil, then simmer for at least an hour and a half. When potatoes are done, chowder is done.
Add 2 tablespoons of worchershire, stir well
Taste and enjoy
Edit: I left out 1 jalepeno, seeded, stemmed and chopped

Best answer:

Answer by Cristarae
My favorite winter food is chicken pot pie. and yes I would like the recipe to conch chowder.

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Question by delia: What are some good recipes that involve boiled quail eggs?
Usually I put them in gumbo but I accidentally opened the can early.
I'm veg

Best answer:

Answer by cowgirl_power82
This question doesn't really make sense. Do you use canned gumbo?

And I thought most vegetarians don't eat eggs.

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Question by krYpToNitEsMoM: How Come My Chicken Soup?
How come my homemade chicken soup comes out too oily all the time? Any recipes, tips, ideas? Can I still fix this oily soup or do I need to start a new batch? Some people told me to use flour to make it creamy(almost like a gumbo or chowder)..What is True or Not...HELP!!!!

And I didn't add any oil, I used chicken on the bone and Yes, I know Chicken on the bone is oily when cooked...just help if you can please.
ok after I skimm the fat out of it. Should I add some flour?

Best answer:

Answer by Nahimana
Do what I did and become a vegetarian and use water for your broth. You can add many herbs and spices and then even still have dumplings in it. Lots of vegetables and even legumes make it healthy.If you insist on the chicken though you can use skinless and also use cornstarch and water to thicken if needed then. Use 1T to 1 cup of water to thicken or heres a trick> put the soup in the fridge and when the grease gets cold and separates from the liquid skim it off some.

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Question by blah: what are some new recipes for my family to cook?
like my mom always cooks pretty much the same thing:
smothered chicken
soup-veggie
gumbo-winter only
baked pork chops
roast
meatball things with potatos
roterssie chicken
stew
and other stuff but those are the main things plus the box stuff.

so what are some good recipes that your family cooks for supper and such.
thanks
we are having enchiladas tonight. the taco bell box or the other kind.

Best answer:

Answer by charc72042
Have Pizza Night I mean make some crusts ahead of time. Lay all the favorite ingredients out in a row so everybody can go buy and build there own pizza! It will be fun and lots of togetherness.
Ya'll should venture into Tex-Mex....
Tacos(build yourself) chicken enchiladas, mexican chicken there are so many mexiacn dishes that are so many and they are easy to make....

Chicken And Sour Cream Enchiladas

http://i.timeinc.net/recipes/i/recipes/sl/03142008/enchiladas-sl-257547-l.jpg

Ingredients:
1 container (16-oz. size) sour cream
2 cups shredded, cooked chicken
8 ounces shredded Monterey Jack cheese
1 jar (16-oz. size) salsa (Mild)
2 tablespoons fresh chopped cilantro
8 (8-inch size) corn tortillas
Preheat oven to 350F.
Combine 1/2 of sour cream, chicken, 1/2 of the cheese, 1/4 of the salsa and cilantro. Divide evenly among the tortillas. Roll up; place seam side down in a 13x9x2-inch baking dish.
Top with remaining salsa and cheese; cover. Bake for 35 minutes or until cheese is melted and sauce is bubbling. Serve hot with remaining sour cream.

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