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Post by Greenedog on Mar 26, 2014 17:46:26 GMT -5
Finally got around to cooking up my birds from our Glendale Pheasant hunt from last fall... A pretty simple deal to put together and it was darn GOOD! It's a lot like the Snapper Gumbo I've made before. Ingredients; 1/2 cup oil and 1/2 cup flour for the roux Meat from 2 pheasant cut into bite size pieces (chicken may be used instead) 1 package of smoked sausage (I used Trader Joe's andouille sausage ) 1 sweet onion, chopped 1 green bell pepper, chopped 3 cloves garlic, chopped 1 cup frozen or fresh cut okra 1 14.5 oz can diced tomatoes with chilies, undrained 1/4 tsp cayenne pepper 1 tsp sugar black pepper to taste 1-2 tsp Creole seasoning, (I used Tony Chachere’s) I made this in a crockpot, so the first thing I did was to turn it on high so the roux won't separate when I put it in. The roux is made using 1 part oil and 1 part flour. If you’ve never made roux, I suggest doing an internet search for “making roux.” I make mine in a cast iron skillet over medium heat and stir CONSTANTLY until reaching the color of peanut butter. You can also buy pre-made roux, but what’s the fun in that? Add your roux to the heated crockpot along with all the other ingredients. Cook on high for 3 hours, stir, then turn to low and cook 3 more hours. With about 30 minutes left to cook, prepare 2 boxes of Zatarain's Jambalaya Mix per the directions. Dump the prepared jambalaya mix into the crockpot and stir it all together and put the crockpot on "warm." It's ready to eat. Serve with sriracha sauce and a good shiraz(optional ) This definitely hit the spot after a cold afternoon on the water!
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Post by strippitman on Mar 27, 2014 7:42:24 GMT -5
I see since you went to Gumbo-a-go-go you are now on a cajun kick Anything with a roux is dam good! For all you guys that don't cook much, making a roux is pretty simple so don't le the work intimidate you. I see Troy made his roux with oil and flour. I usually use butter and flour but either way just place it in skillet (preferably cast iron if you have one) over medium heat and stir constantly so it does not burn; and until it looks about the same color as peanut butter. Just remember it is always equal parts liquid (melted butter or oil) to flour. You have no idea the depth of flavor that this adds to a dish. Amazing stuff! I make quite a few dishes that require the use of a roux. I have to give Troy some kudos here though, he is the first person I've ever seen to use a roux in the crock pot. I've often thought about it but just wasn't sure how it would work. I'm glad he could be the "guinea pig" for trying it. Recipe looks great, bro!
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Post by Greenedog on Mar 27, 2014 10:34:03 GMT -5
I see since you went to Gumbo-a-go-go you are now on a cajun kick Tell you what...one of the guys bought a quart of jambalaya at Go-Go to share and I would put mine up against it in a taste test! I was watching Chef Bourque on youtube recently and saw him add some onions to the roux when it was nearly done. I tried it and it was good. Aieee!
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Post by strippitman on Mar 27, 2014 14:25:04 GMT -5
Carrots, celery and onions are referred to as "the trinity" in cajun cooking. I've been known to add them to my roux quite often Hard to beat a good cajun dish!
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Post by Greenedog on Mar 27, 2014 22:55:31 GMT -5
Carrots, celery and onions are referred to as "the trinity" in cajun cooking. I've been known to add them to my roux quite often Hard to beat a good cajun dish! "The Trinity" in Cajun cookin' is equal parts bell peppers, celery, and onion....the equal parts carrots, celery, and onions is the French version called "Mirepoix." I know this because at Trader Joe's they had containers of ready to go chopped carrots, celery, and onions in the fresh veggie section and it caught my eye as "The Trinity"....but they were calling it "Mirepoix." Had to come home and google it to find out what was going on! That is a cool store and I wish there was one closer. I turned Chase onto Sriracha Sauce this evening. Now he's requesting Sriracha wings!
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Post by strippitman on Mar 28, 2014 8:46:33 GMT -5
Me and Evan have been hooked on Sriracha sauce for several years. We pretty much put it on anything that people normally put ketchup on. Great stuff! I love it on eggs, especially eggs over easy believe it or not. I like to fry an egg in a skillet and just after I put it in the skillet I like to add a liberal amount of sriracha to it. Yummy! You are correct on the trinity, however it depends on the chef. I've heard Emeril refer to them both as the trinity but in one of his cookbooks that I have he states that he prefers the carrot version. I think this is mainly because a lot of his recipes also have other peppers as well so the green peppers would not be needed. Either way, I'll eat it!
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Post by goosepondmonster on Mar 28, 2014 9:41:48 GMT -5
I love me some Sriracha. You gotta love the nickname as well, Cock Sauce.
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Post by crappielady on Mar 28, 2014 11:27:11 GMT -5
I just got through making some shrimp and sausage gumbo, with the trinity. I have been wanting to try the Sriracha sauce, but here while back they recalled it for some reason, and Walmart didn't have it for a while. Also made some of my jalapeno, onion and garlic cornbread to go along with the gumbo. Oh and Troy, Winn-Dixie quit making their hot sausage. We were planning on buying a case to bring home. Can't find the Eckrich 4 pepper sausage any more either.
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Post by Greenedog on Mar 28, 2014 22:05:24 GMT -5
I just got through making some shrimp and sausage gumbo, with the trinity. I have been wanting to try the Sriracha sauce, but here while back they recalled it for some reason, and Walmart didn't have it for a while. Also made some of my jalapeno, onion and garlic cornbread to go along with the gumbo. Oh and Troy, Winn-Dixie quit making their hot sausage. We were planning on buying a case to bring home. Can't find the Eckrich 4 pepper sausage any more either. Man, that's too bad about the Winn-Dixie hot sausage. That was the best stuff out there. There's a lot of different brands of sriracha sauce. The kind I have is a Trader Joe's brand...the kind Goose mentioned is the most popular Huy Fong brand that has the rooster on it. I should have bought a few bottles at Trader Joe's because my 18oz bottle is half gone in just a few days. The kids and me were dipping french frys in it tonight!
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