A smattering of things from life and food
Makes 12 qt
If you like a little bite in your foods……..
Tasso A lean chunk of pork (often shoulder) or beef that is heavily seasoned with
Cajun spices then smoked for 2 days, resulting in a firm, smoky meat used for
seasoning. Tasso is often used in Cajun dishes, such as jambalaya, soups, pastas and seafood.
Mix together the Holy Trinity (Onions, Celery, Bell Pepper).
Drain the beans.
Melt 1-TBS butter over medium heat. Add 1/2 of the Holy Trinity, 1 Tbsp of the
Cajun Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color. Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Cajun Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours.
The first hour is low maintenance; an occasional stir and making sure the beans are
covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Cook the beans for another half hour While rice is cooking.
In a 2-qt pot place place rice with 1 tsp unsalted butter heat over medium heat 5-10 mim stirring continually. Add 2-C boiling water reduce heat to simmer and cover. Allow rice to cook. When water has been absorbed and rice is tender remove from stove fluff with a fork. (Approx. 30min)
<Try not to stir rice any more than necessary as it breaks the rice grains.>
Remove the Bay Leaves. Mound 1/2-C of Rice onto serving plates. Cover
with a generous helping of the Red Beans. Garnish with the remaining Green Onions.
Make sure there is a bottle of hot sauce <I prefer Tabasco> on the table.
Compliments to this meal a simple vinaigrette salad,Good Crusty French Bread Or Cornbread.
Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be
about 6-8 Cups Cups. You’ll need 1 1/2 Cups for the Etouffee. Bring almost to a
boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour.
Season the shrimp with 1 Tbsp of the Cajun Seasoning. <set aside>
Melt 4-Tbsp butter in a large cast iron skillet, add the onions, bell pepper, and
celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring
constantly, about 3-5 minutes.
Stir in the remaining Cajun Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomatoes, garlic, Thyme, worcestershire, and hot sauce, a little salt, White pepper, and Cayenne. Simmer for 20-30 minutes.Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the remaining 3 Tbsp butter, and adjust the seasonings to taste.
Cure, in the amount recommended on the package for 15 pounds of meat
3 cups ice water
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate.
Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.
When the meat is chilled, mix the water with the cure. Then thoroughly mix the
remaining ingredients with the water / cure mixture. Then thoroughly mix the water / cure / spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.or Synthetic casing.
Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees.
Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.
The active ingredient is sodium nitrite (Prevents spoilage)that may be found in
different concentrations depending on which cure you use. Accordingly, you will need to follow the directions on the package exactly.
If your smoker does not have vents, allow the sausage to dry for 15 to 20 minutes
before placing in the smoker and follow the manufacturer’s instructions.
History of Andouille:
Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane.
True andouille is stuffed into the beef middle casing which makes the sausage
approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and
stomach of the pig, seasoned heavily and smoked.
In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d’oeuvre.
It is interesting to note that the finest andouille in France comes from the
Brittany and Normandy areas. It is believed that over half of the Arcadian exiles
that came to Louisiana in 1755 were originally from these coastal regions.
Put the pork in a heavy 4-5 quart casserole and add enough water to cover it by 1
inch. Bring to a boil over high heat and skim off the foam and scum that rises to
the surface. Add 2 cups of onion, bay leaf, peppercorns and 1-teaspoon salt. Reduce heat to low and simmer, partially covered, for 1 1/2 hours. With a slotted spoon, transfer the chunks of pork to a plate.
Put the pork, the remaining 2 cups of onions, the green pepper, parsley, green
onions and garlic through the medium blade of a food grinder and place the mixture
in a deep bowl. Add the rice, sage, cayenne and black pepper and the remaining 4
teaspoons of salt. Knead vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.
Stuff sausage into casings.
Note:- You can cook the sausages immediately or refrigerate them safely for five or six days.
Before cooking a sausage, prick the casing in five or six places with a skewer or
the point of a small sharp knife.
Melt 2 Tablespoon of butter with 1 Tablespoon of oil in a heavy 12-inch skillet set
over moderate heat. When the foam begins to subside, place the sausage in the
skillet, coiling it in concentric circles. Turning the sausage with tongs, cook
uncovered for about 10 minutes, or until it is brown on both sides.
History of Boudin:
Boudin is the French term for the blood sausage, or “pudding,” made with the blood
of the pig. <Now illegal to sell to the public>
1.In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.Shake confectioners’ sugar on hot beignets. Serve warm.
Mix all spices together and store in a tight jar.
Blend all ingredients except shrimp and bacon
Peel and devein shrimp, cut a little deeper so you can add stuffing
Stuff shrimp with crab mixture, wrap with bacon and secure with a toothpick.
( You can pre-cook bacon in the micro for 1 min….)
Cook on the Grill or broil in the Oven until bacon is cooked.
( We grilled ours but you have to be careful of flame-ups.)
A precision spray bottle came in handy.
From my personal Authentic Recipe Collection
In a large, saucepan, heat the oil over moderate heat. When the oil is hot, add the bacon and fry, stirring occasionally, for 6 minutes or until it is crisp and golden brown. With a slotted spoon, remove the bacon from the pan and drain on kitchen paper towels. Set the bacon aside.
Add the onion to the frying-pan and cook, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Add the celery, then stir in the rice. Cook, stirring constantly, for 3 minutes or until the rice is well coated with the fat. Pour in the chicken stock, stirring constantly. Add the salt, pepper, cayenne and bay leaf. Reduce the heat to low, cover the pan and simmer the mixture for 10 minutes.
Add the green pepper and tomatoes with the can juice and simmer, covered, for a further 5 minutes.
Add the ham, shrimps, chicken and reserved bacon pieces and stir well. Re-cover the pan and cook the mixture for a further 5 minutes or until the meats and shrimps are heated through and the rice is tender.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the parsley and serve at once.
Jambalaya, a fabulous mixture of rice, vegetables, meat and shrimps, comes from the southern Part of the United States.
You’ll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.