Total Pageviews

Friday, January 27, 2012

Homemade Cajun Sausage

This is an old cajun sausage recipe that has been in the family for a long, long time. Just like gumbo, there are so many variations and recipes for cajun sausage. 

Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following. (I like to use Boston Butts)
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne) (Increase the Red Pepper to suit your taste. Some double the Red Pepper)

In addition to the above you may use the following if you like.

2 Tablespoons of Powdered Sage (More for the breakfast sausage taste)
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme

Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing. If you are going to smoke the sausage, be sure to use a cure and the recommended amount.

Saturday, January 21, 2012

Chicken and Sausage Gumbo

I have been craving a Chicken and Sausage gumbo, so I used a recipe from John Folse's Cajun Encyclopedia.   There are so many different recipes and combinations for gumbo, but the chicken and sausage ranks #1 in my book.  I am picky and hate finding chicken bones in my gumbo, so I always use boneless breasts or thighs.  Also, there are some ingredients in this recipe I don't include and are listed as "Optional" below.  Gumbo is better the next day in my opinion. 

8 boneless chicken thighs
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
Cajun Seasoning, to taste
Louisiana hot sauce to taste
24 button mushrooms (Optional)
1 bay leaf  (Optional)
sprig of thyme (Optional)
1 tbsp chopped basil (Optional)
½ cup chopped parsley (Optional)
steamed white rice

Cut smoked sausage into ½-inch slices and set aside.
In a stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted.
Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes.
Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
Skim any fat or oil that rises to surface.
(Optional) Stir in mushrooms, green onions, bay leaf, thyme and basil.
Season with salt, pepper and hot sauce.
Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart.
(Optional)Stir in parsley and adjust seasonings.
Serve over steamed white rice.

Parmesan Corn Chowder

Well the snow has finally some chowder was in order. This is a recipe (not mine) for Parmesan Corn Chowder and I have always enjoyed a bowl of it on a cold winter day. You can also add chicken to this recipe if you need your meat fix. Thanks for looking.
2 Cups Water
2 Cups Diced, Peeled Potatoes
1/2 Cup Sliced Carrots
1/2 Cup Sliced Celery
1/4 Cup Chopped Onion
1/4 Cup Butter
1/4 Cup All-Purpose Flour
1 TSP Salt
1/2 TSP Pepper
2 Cups Milk
1 Can (14 3/4 Ounce) Cream-Style Corn
1 1/2 Cups (6 Ounces) Shredded Parmesan Cheese
In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and parmesan cheese. Cook 10 minutes longer or until heated through.

Monday, January 16, 2012

Pralines-Louisiana Pecans

I just received a fresh batch of Louisiana pecans, so the thought was....pralines. I have to say this recipe by Paula Deen is the best. You will not find a better one in my opinion.

1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves


Butter the sides of a heavy 2-quart saucepan. Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.

Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.

Twice Baked Potatoes-Shrimp and N.Y. Strip Steak

Well for the big game...the Saints and Niners...won't talk about the game...I made some N.Y. Strip Steaks, Steamed Gulf Shrimp and Baked Potatoes.  We had leftovers, so decided on some twice baked baked potatoes.  Wow, they were good.

Easy to make. 

 I halved the potatoes and cored them.
Add the cored potato to a mixing bowl, add sour cream, butter, and cheddar cheese.  Mix well.
Add the shrimp/steak and mix well.
Salt and Pepper to taste.
Scoop mixture into skin.
Top with cheese and bacon.
Bake until warm and the cheese is melted.