RECIPES
  
Riz Au F'Eve
Rice and Peas
2lb. long grain rice
2-3 lbs pork meat (diced)
1 lb. Smoked Sausage or Andouille (1/4' slices)
1 - 10 oz can of Ro-tel tomatoes
2 - 15 oz. cand of black eye peas
2 - 15 oz. cans of field peas
1 - 10 oz can of Franco American Mushroom Gravy
2 Sticks of buter or oleo
1/4 cup of cooking oil
2 large onions (chopped)
1/2 bell pepper
4 tsps of salt
1 tsp of black pepper
1 tsp of cayenne pepper
2 tsps of garlic powder
1/2 cup of green onions
1/2 cup of fresh parsley
6 1/2 cups of water
In a 10 quart pot, add cooking oil, butter and meat. Saute' meat for about 15 mnutes. Add onions, celery, green onions, parsley, and bell pepper and saute' for antoher 15 minutes on medium heat Add salt, pepper, and garlic powder. Strain water from black eye peas and field peas, set aside. This will be added to the mushroom gravy to make up 6 1/2 cups of water. Add peas and Ro-Tel tomatoes to meat. Add 61/2 cups of water. (Including mushroom gravy and water from peas.) Cook for 20 minutes on medium heat. Add rice. Be sure to stir often, so rice does not stick. When all of the water has boiled out, cover pot and simmer on lowest heat setting for 30 minutes. After 30 minutes the dish is complete.
Yields 15 servings!
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Chicken Gumbo
1 - 3 lb. Chicken, cut up
1 lb. Andouille or Smoked Sausage (cut into 1/4" slices)
1/4 cup oil
2 - 14 oz. cans of chicken broth
1 pack of Bailey's Cajun Creole Mix
2 tbsp. Worcestershire Sauce
2 doz. raw oysters (optional)
1 - 8 qt. pot
In an 8 quart pot fry chicken and Bailey's Andouille in oil for about 15 minutes. Add 3qts, hot water and bring to a boil. Mix Roux with water from pot until it is soft and smooth. After Roux is mixed, add to boiling water in pot. Add 2 cans of chicken broth. Add Bailey's Seasoning mix and 2 packs of spices. Add Worcestershire Sauce. Cook uncovered over medium heat for 45 minutes to 1 hour. If desired, oysters should be added in the last 15 minutes of cooking. Skim axcess oil prior to serving, then add 1 tbs. file and seasoning if desired. Enjoy!
Serves over rice: 8 - 10 servings
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Seafood Gumbo
3lbs. small or medium shrimp (peeled)
1 lb. Smoked Sausage (cut into 1/4" slices)
1/4 cup oil
1/2 to 1 lb. of Crab Meat
1 pack Bailey's Cajun Creole Mix
2 doz. Raw Oysters (optional)
1 - 8 qt. pot
In an 8 quart pot fry shrimp and smoked sausage in oil for about 15 minutes. Add 3 1/2 qts. of hot water and bring to a boil; add Bailey's Seasoning Mix and 2 packs of spices. Mix Roux with water from pot until it is soft and smooth. After Roux is mixed, add to boiling water in pot. Add Crab Meat and cook uncovered over medium heat for 45 minutes. If desired, oysters should be added in the last 15 minutes of cooking. Skim excess oil prior to serving. Add seasoning if desired.
Serves over rice: 8 - 10 servings
** For Okra/Shrimp Gumbo follow directions for Seafood Gumbo, but substitute 2 cans of okra, drained and rinsed, for Smoked Sausage. Add okra after roux is added. **
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Sauce Piquante
(Beef, Chicken, Rabbit, Fish or Turtle)
3 lbs. meat
14 oz. jar Spaghetti Sauce
1/4 cup Cooking Oil
3 bay leaves (optional)
1 pack of Bailey's Cajun Creole Mix
1- 5 qt. pot
In 5qt. pot cook meat in oil for about 15 minutes, add 2 1/4 cups of hot water, and 14 oz. jar of spaghetti sauce. Add 1/2 pack of Bailey's Seasoning and 1 pack of spices. Mix 1/3 cup of Roux into 5 oz. of hot tap water and add to other ingredients. Cook covered for about 45 minutes to one hour or until meat is tender. Add seasoning if desired. Serve over spaghetti or rice.
8 to 10 servings
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Corn Soup
1 lb. Peeled Shrimp
3 med. potatoes - diced
1/4 cup of oil
1 pack Bailey's Cajun Creole Mix
2 - 16 oz. cans whole corn
1 - 16 oz. can creamed corn
1 - 8 oz. can whole tomatoes
1 - 5 qt. pot
1/2 lb. Bailey's Andouille
In a 5 qt pot, fry shrimp in oil on medium fire for approximately 10 minutes, also Bailey's Andouille if desired. Add tomatoes and cook for another 5 minutes. Mix 1/3 cup of roux into 2 cups of hot water. Add 1 pk. of spices, potatoes, 1/2 pk. of seasoning and roux into pot and cook for approximately 15 minutes, stirring occasionally. Add 2 cans of whole corn and 1 can creamed corn with 2 cups of hot water and cook on medium heat approximately 20 minutes or until potatoes are tender. Add seasonings if desired.
8 - 10 Servings
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Red Bean Gumbo
1 pk. Bailey's Cajun Creole Mix
1 lb. Bailey's Andouille (cut into 1/4" slices)
1/2 to 1 lb. Smoked Sausage (cut into 1/4" slices)
1/2 to 1 lb. Ham Seasoning (cut into 1/4" slices)
3 cans Red Beans
1 - 8 qt. pot
In an 8 qt. pot, add 3 cans of red beans and 5 cans of hot tap water. Mix roux in 10 ounces of hot tap water and add to beans. Add andouille, sausage, ham seasoning, Bailey's Seasoning Mix, and 1 pk. of spices. Bring to a boil and cook uncovered over medium heat for about 1 hour. Add additional spices, if needed.
Serves over rice: 10 - 15 servings
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Jambalaya
1 lb. Boneless Chicken
1 lb. Smoked Sausage or Andouille(cut into 1/4" slices)
1lb. ground beef or pork
2 oz. cooking oil
1 pack of Bailey's Cajun Creole Mix
2 tbsp. Lea & Perrin
3cups uncooked rice
2 - 11 1/2 oz. can of Consomme Beef
1 - 11 1/2 oz can of Beef Broth
1 - 5 qt. pot
In a 5qt. pot cook chicken, ground beef and smoked sausage for about 15 to 20 minutes. Add consomme beef, beef broth, and 1 pack of Bailey's Seasoning, 2 pack of spices, and Lea & Perrin. Mix 1/3 cup of Bailey's Roux into 8 oz of hot tap water and add other ingredients Cook for about 10 minutes then add rice and cook on a medium fire, stirring occasionally, until water boils out. Cover and cook on a very low fire for about 45 minutes.
Yields 10 - 12 servings |
Stew
1 - 3lb. Chicken (cut up) or Beef Meat
1/4 cup of oil
1 pack of Bailey's Cajun Creole Mix
1 - 10 oz can of Chicken Broth
1 - 4 1/2 oz. can of Butter beans(optional)
1 - 4 1/2 oz. can of Mushrooms(optional)
1 - 5 qt. pot
In 5 qt. pot fry chicken in oil for about 15 minutes. Add 2 cups of hot water and 1 can of chicken broth. Bring to a boil and add 1/2 pack of Bailey's Seasoning, 1 pack of Spices, and drained butter beans and/or mushrooms if desired. Mix 1/2 cup of Bailey's Roux into 6 oz. of hot tap water and add to other ingredients. Cook uncovered on medium heat for about 30 to 45 minutes. Add seasonings if desired.
Serve over rice. Yields 8 - 10 servings. |
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