JUSTIN WILSON'S GUMBO
I stumbled upon a video of his tv show. "You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now, cause Cajun will eat mos' any-ting, an dey love to cook shicken." Cooking time is approximate since he says to "cook it a long time"...Id say 2 hours or more
Provided by petlover
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- "Firs', you gotta make-a-roux, you know dat".
- In a cast iron dutch oven, combine oil and flour on MED heat. Stir the mixture constantly and slowly until it browns.
- "You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
- When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
- Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
- Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
- Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
- except for the cooking.
- " What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
- Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
- Serve it with hot cooked rice and offer �le powder to you guests.
CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE
This is a great way to make a pot roast without the trouble or mess in a roasting pan, dutch oven or crock pot. I use pretty much the same technique to make my Thanksgiving turkey every year (except swapping the roast for a bird, a couple of ingredients and changing the cooking time). You can use a large oven bag for this dish, and can easily vary the weight of roast and amounts of veggies depending on how many people you need to feed. (I've sometimes used a beef rump roast to make this). If using a larger amount of meat and veggies, you may need to use the turkey size oven bag and possibly adjust the time. This ingredient list is simply made for hubby and I. I hope you enjoy it.
Provided by rosie316
Categories One Dish Meal
Time 3h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
- Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
- Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
- Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
- Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
- *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 939.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 299.4, Sodium 1752.8, Carbohydrate 52.4, Fiber 5.3, Sugar 9.3, Protein 100.5
CAJUN ROAST BEEF
Not being from the Gulf Coast but living here now, I love the Cajun Roast Beef you can get in the delis right alongside the regular. Distinctively garlicky, I wanted to try roasting it in my own kitchen but found few recipes. Here's my version. It's not spicy, but it has the garlic and thyme that meld to make the savory, regional flavor. We like to serve the beef on toasted rolls with garlic mayonnaise.
Provided by JUSTCYN
Categories Everyday Cooking
Time 16h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
- Pierce the beef roast all over with a meat fork. Place the roast in a large, resealable plastic bag. Spoon in the marinade and turn the roast so it's well coated. Refrigerate overnight, turning occasionally if desired.
- When ready to cook, place the roast in a slow cooker along with any remaining marinade. Do not add water. Roast on Low for 8 to 10 hours, or until desired doneness. For medium-rare, a meat thermometer should read 135 degrees F (57 degrees C). Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 1.1 g, Cholesterol 35.6 mg, Fat 9.7 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 310.9 mg, Sugar 0.2 g
CAJUN PORK ROAST
My husband and I just love New Orleans-style foods, so any time I come across a Cajun recipe. I just have to try it. This is one of our favorite ways to prepare pork.
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Place roast in a shallow baking pan; cut 8-10 small slits in roast. Combine remaining ingredients; press into slits and over top of roast. , Bake, uncovered, at 350° for 45 minutes. Cover and bake 1-3/4 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 275mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 16g protein.
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- Gumbo. On his show, Louisiana Cookin', Wilson taught viewers how to make a classic gumbo. Wilson uses onions, bell pepper, white wine, Worcestershire sauce, and Louisiana hot sauce.
- Fried Catfish. To ensure a crispy crust, you'll need all-purpose flour, as well as corn flour. The catfish gets its spicy kick from Cajun seasoning and hot sauce.
- Dried Red Beans. The trick to these beans is letting them soak overnight. The next morning, heat olive oil in a pot, add your meat of choice, add beans, and let stew for several hours.
- Shrimp Creole. This simple recipe comes together in about 60 minutes. You sauté your onion and pepper mixture, add the shrimp and tomatoes, and stew. Enjoy this thick mixture over rice.
- Jambalaya. Justin's jambalaya uses andouille sausage and ground cayenne pepper for that spicy kick. Get the recipe here.
- Picnic Potato Salad. The addition of boiled eggs, saltines, sweet relish and green onions makes this recipe unique and delicious. The real kicker though, is the lack of potatoes in this salad.
- Boiled Crawfish. This recipe is perfect when hosting a large family gathering. It calls for 50 lbs of crawfish and 24 red potatoes. Get the recipe here.
- Macaroni, Sausage, and Pecan Casserole. This unconventional casserole combines sausage, cheese, eggs, and pecans. This makes a fun side dish or main meal.
- Creole Okra and Tomatoes. This simple recipe only uses tomatoes, okra, bell pepper, onions, salt and black pepper. It makes a great vegetarian side dish.
- Hushpuppies. This recipe from his book, Cookin' Cajun, calls for cornmeal, plain flour, and baking powder to create a dough. Garlic powder and bacon drippings are added for extra flavor.
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