Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
Preheat oven 350 degrees (lower temperature if baking in glass pan).
Butter 10\" x 14\" baking pan.
Place bread cubes into a large mixing bowl.
Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
Add egg and sugar mixture to bread mixture.
Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
Bake ...
eat.
Add Zatarain's New Orleans Style Dirty Rice Mix and simmer
ilk chocolate for a Cajun-style roux. If you want to
garlic, thyme, cayenne pepper and gumbo file powder and saute until
n 2 teaspoons of file gumbo powder at the 45-minute
Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
Add remaining seasoning, including seasoning salt, ...
n the surface of the gumbo, try to skim off as
ilk chocolate for a Cajun-style roux. If you want to
Make a roux (brown flour in cooking oil).
Saute onions.
Add all ingredients except shrimp; bring to a boil.
Reduce heat; simmer 1 hour.
Add shrimp; simmer 1/2 hour.
Serve over rice; top with file gumbo.
ilk chocolate for a Cajun-style roux. If you want to
onstantly.
Don't allow gumbo to boil.
Serve on
ilk chocolate for a Cajun-style roux.
If you want
Preparation:
Chop the onion and green pepper.
Mince the garlic.
Skin, bone and cut chicken into bite sized pieces.
Cut the sausage into 1/2-inch slices and quarter each slice.
Rinse, clean and halve the shrimp.
Brown flour in oil to a very brown roux.
Lower heat and add onion, garlic and green onions. Simmer until onions are cooked. Add shrimp, crabs and oysters. Simmer until shrimp are pink and (if used) oysters curl.
Add okra, water, bay leaf, salt, pepper and Tabasco sauce and cook until done.
Serve in bowl over boiled rice.
Crab Directions:
Put crabs in sink; pour a large pot of boiling salty water on them.
When they stop moving they are dead. Remove the point on underside of shell and the top shell.
Clean out the guts and fingers and break crabs in half.
Rinse.