Cajun Green Beans and Brown Rice

Green Beans Brown Rice 1Ingredients:

2 T olive oil
1/2 cup sweet onion, chopped
1 banana pepper, deveined, and chopped
1/4 cup celery, chopped – or a pinch of ground celery seed
2 cloves garlic, minced
2 cups green beans, sliced on the diagonal
1 cup uncooked brown rice
1/4 t paprika
1/4 t oregano
1/4 t thyme
1/8 t ground black pepper
1/8 t ground white pepper
1/8 t cumin
Pinch of salt
2 1/2 cups chicken stock
1/4 cup slivered almonds

Garnish: 2 green onions, sliced, hot red pepper flakes Read More


Creole and Cajun Seasoning Mixes

Preservation Hall Jazz Band pose for a Creole Christmas

Preservation Hall Jazz Band pose for a Creole Christmas

What is the difference between Creole and Cajun?

If the recipe calls for tomatoes, it’s Creole.

Creole cooks lived in the city and had greater access to and money for out of season produce. The seasonings reflect that addition.

Cajun recipes almost always use the “Holy Trinity” of vegetable seasonings – sauteed onions, bell pepper, and celery.

Mix it up fresh or stir up enough seasoning to keep a little on hand. To make the larger amount, use the measurements indicated in parentheses. Then use 2 1/2 tablespoons or more of the mix for each recipe. Otherwise, use the smaller amount listed on the left hand side for one family sized recipe.

Both mixes are low salt. If you are used to more, add a little extra while cooking.

Instead of extra salt, how about seasoning the mixture with a little music from the Preservation Hall Jazz Band! Read More


How to Make Cajun Roux

Roux caramel WMMindfully meditative to create, roux is a slow cooked mixture of equal parts fat and flour used as a thickening agent. Why is this Creole instead of Cajun?

Cajun roux is made with vegetable oil.

Creole roux is made with butter, clarified or not.

The longer roux cooks, the more it deepens in color, developing an wonderful nutty flavor.

Roux does not always need to be dark. It may be blonde, caramel, peanut butter, or deep walnut. It’s all good for cooking. You decide when the roux is done. It all depends upon the recipe it will enhance, your palate, and the time you have for cooking.

My favorite all-purpose roux is a beautiful caramel (like the one to the left). It can be made in about 12-15 minutes. Dark walnut roux requires patience as it it can take up to 45 minutes of steady stirring as it finishes to nutty perfection.

Creole Roux

Ingredients:

1/2 cup butter
1/2 cup all-purpose flour Read More


Cajun Chicken Stew

Ingredients:

2 lb chicken thighs (either bone in or not as you prefer)
1 T olive oil
3 T Cajun seasoning mix
fresh cracked black pepper
1 cup prepared roux: 1/2 cup butter or oil to 1/2 cup flour
1 medium onion, chopped
1 green bell pepper, deseeded and chopped
2 stalks celery, chopped
2 cups chicken stock, unsalted
3 t garlic, chopped
fresh cracked pepper to taste
2 T parsley, chopped
Optional: one head of whole roasted garlic cloves

Read More