Put all together and serve.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Method: mix thoroughly, store in a lidded jar in a cool dry place
A “roo”, a thickening emulsion made with flour and fat, is the essential base for many classic Cajun and Creole dishes such as étouffée and gumbo. Creole roux is made with oil while the Cajuns use lard, 1:2 with AP flour. Heat the fat on low heat in a cast iron pan (or heavy skillet) slowly whisking in the flour, stirring constantly until the desired “shade” is reached, from tan to red to black ....don’t turn your back on it! Stop the cooking a few shades lighter than you intend, because even after the burner is off it’ll keep cooking. The low and slow process allows an incredible depth of flavor to develop which is just not present in a rushed roux. Please remember, cooked roux is like napalm...VERY HOT! Completely cool then use or store in a glass jar in the fridge or freezer.
2 T olive oil
½ cup each chopped onion, celery, green bell peppers
2 T minced garlic
2 cups chopped Roma tomatoes (or canned diced tomatoes)
¼ cup chopped fresh basil
1 T each chopped fresh oregano and thyme
2 T Creole spice blend (above)
1 t salt
½ t cayenne pepper
3 cups chicken stock
½ cup chopped scallion
8 T unsalted butter
Method: Heat the oil in a saucepan over high heat and sauté the onions, celery and peppers until soft, add the garlic and cook for 1 minute. Stir in the tomatoes, herbs and spices and cook for another minute. Add the warmed chicken stock and cook over medium high heat for 10 minutes. Remove from heat and fold in the scallions and swirl in the butter.
Uses: With sautéed chicken or shrimp for an appetizer or entrée or with steamed rice, diced ham and andouille as a jambalayaunsalted butter
Rouille is the French for “rust” which is a hint to its color.
½ cup whole peeled garlic cloves
6 Roma tomatoes, rough chopped
2 sweet red bell peppers, rough chopped
2 T red chili flakes
¼ cup Spanish olive oil
1 T sea salt
¼ cup fresh breadcrumbs
Method: Bake all ingredients (except breadcrumbs) uncovered at 325° for 1 ½-2 hours (until just beginning to brown). Fold in the breadcrumbs, cool to room temperature and then puree (drizzle in more olive oil to desired texture) until roughly blended but not smooth.
Uses: As condiment for grilled fish, light meats or vegetables.
For an easy bruschetta, spread on crostini and top with fresh mozzarella or goat cheese.
As a cocktail sauce for shellfish, blend 1 T of grated horseradish with 3 T Rouille.
As a sandwich spread, ¼ cup each of Rouille and mayonnaise
As a salad dressing, in a blender add ¼ cup Rouille and 3 T rice vinegar then slowly drizzle in 1/8 cup of Spanish olive oil until emulsified (30-45 seconds). Salt and pepper to taste.
As a pasta sauce, sauté 1 cup shiitake mushrooms with roasted shallot, deglaze with 1 oz. white wine, add 1 cup mushroom stock (or chicken stock) and ½ heavy cream...reduce heat to simmer to consistency. Fold in grated cheese (Romano, Manchego or Parmesan).
2 cups dried cranberries
6 T rice wine vinegar
1 T each minced garlic, shallot and scallion
1 cup unsweetened cranberry juice
¼ cup apple cider vinegar
¼ cup Spanish olive oil
Salt and pepper to taste
Method: Combine everything but the oil in a blender, while blending slowly drizzle in the oil to emulsify.
For Candied Pecans:
½ cup shelled pecans
1 T honey
1 T unsalted butter, softened
2T Creole Spice Blend
Method: In a sauté pan over medium heat, add butter and all ingredients, stir occasionally and cook until light caramel starts to form. Remove from heat and pour onto parchment paper. Once cool, chop in a food processor.
For Finished Salad:
3 each carrots and stalk celery, rough chopped
1 each sweet red and green pepper, seeded, rough chopped
1 ½ cup roasted corn kernels
½ cup each broccoli and cauliflower florets
1 head romaine heart, sliced thin
¼ cup Bleu cheese crumbles
¼ cup candied pecans
Method: Pulse carrots, celery, peppers, broccoli and cauliflower in a food processor. In a bowl, mix vegetables, corn and romaine, fold in vinaigrette, candied pecans and Bleu to finish.
1 pint Meyer Dairy heavy cream
3 cups 2% milk
1 cup Castle Valley Mills grits
½ cup feta or goat cheese
½ T each salt and black pepper
Method: In a heavy bottomed saucepot over medium high heat bring the cream and milk to a boil. Turn down the heat to medium low and slowly add in the grits stirring constantly. Bring the mixture back to a boil, reduce heat to low, cover and cook 20 minutes stirring every 2 minutes or so. Remove from heat, fold in the cheese and serve immediately.
3 quarts shrimp stock (or water and shrimp base)
¼ cup white wine
½ T tabasco
¼ T each Creole Spice Blend and Old Bay Seasoning
8 oz. Plain BBQ sauce
¼ cup cornstarch/water slurry
Method: Bring stock, wine, seasonings and tablasco to a boil, reduce heat to medium and reduce by two thirds. Add BBQ sauce and thicken with slurry, cook for 5 minutes. Completely cool and store in refrigerator for up to one week.
Uses: As an appetizer or entrée- sauté shrimp or scallops in butter till translucent, deglaze with dry sherry, add Voodoo Sauce and cook over medium heat for 1-2 minutes. Serve over cheesy grits.
What makes a gumbo is okra, other than that use your imagination for ingredients! This recipe is for a traditional Gumbo Ya-ya.
2 T olive oil
1 t salt
¼ t black pepper
1 ½ pound medium shrimp, peeled and de-veined
½ pound boneless chicken in ½ inch cubes
1 pound andouille, sliced ¼ inch thick
1 cup each chopped celery, green bell peppers and onions
2 Creole Spice Blend
1 T minced fresh garlic
1 T each fresh basil, thyme and parsley
6 cups chicken stock
6 Roma tomatoes, small diced (or 1- 14 ½ oz. can of diced tomatoes)
3 cups fresh okra, sliced
2 bay leaves
1 t tabasco
1 t filé powder (if you can find it)
½ cup chopped scallions
4 cups cooked long-grain white rice, warm
Roux (desired color, ½ or so to thicken)
Method: In a large thick-wall pot over high, heat the oil and sauté the chicken and andouille until browned, then add the onions, celery and peppers and sauté for 1 minute. Lower the heat to medium and add the salt, pepper, tomatoes and garlic and sauté, stirring occasionally for about 4 minutes. Stir in the stock and bring to a boil over high heat. Gradually, add the roux to thicken. Add the hot sauce, bay leaves and fresh herbs and cook over medium high heat for 10 minutes, stirring occasionally, reduce to medium. Fold in the okra and Creole Spice Blend, lower the heat and simmer for 15 minutes. Fold in the shrimp, reduce heat and simmer for 5 minutes. Sprinkle in the filé, add more stock or water if needed for consistency and simmer for another 2 minutes.
Uses: Stir in cooked rice and scallions when you add the shrimp for starter soup, or serve on mounded warm rice and top with scallions for entrée.