The Rajun' Cajun Cussin' Creole Cook

All of this gumbo talk lately, here is an official drop spot for all you Rajun' Cajuns and Cussin' Creoles!
 
I know talking about how to do this food right makes me want to rage and cuss!
 
Let's see how you do it!

 

[JayT]

Meathead, what all is in your gumbo?

 

[Jeff H]

Oh boy here we go.
 
There are 5 types of roux...
 
White, Blond, Peanut Butter, Chocolate, and Brick.

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Chocolate for me please.

 

[MeatHead1313]

Meathead, what all is in your gumbo?

Chicken thighs, fresh green onion pork sausage and smoked sausage for the meats. Onions and 3 different peppers (nardello, bishops crown and red manzano), my own Cajun style seasoning, water and roux.

 

[Chester]

its mix of French, Italian and Spanish...with an introduction of Mexican hot peppers ..
 
today i made a  super simple casserole.
 
pasta, went with shells....boiled al dente
 
browned up some chicken breast, added some homemade andoullie sausage, 
 
added onions and garlic still left over from the garden
 
tossed in frozen roasted green sweet bell peppers...yup garden again
 
sauces. i used a left over marina from a pizza i made earlier this week 
 
and some canned salsa ....you bet, both from the garden
 
mixy mix in a bowl, tossy toss with some farmers cheese , little parm, back into the cast iron pan, topped with cheddar, foil and cook in hot oven  till bubbley 
 
serve,
 
i added a some sriracha to mine 
 
i call it a WI Cajun fusion 
 
 
picture thing... not seeing photo host anywhere....  

 

[Scovie]

Damm you! What is it tonight with all of you new people and NO gott dang pictures???

Yeah, we get the fusion thang, but I am here to say we NEED you to learn how to post pics!

Photobucket (or as I call it, Botophucket), free. Or EXTREME Membership here on THP, $30/year.

Get to it!!!

 

[Chile Juju]

Chester! Dude! Your fusion totally just inspired me! I have homemade frozen tomato soup on the stove right this minute (gift from a client). It is about to meet my friends tortellini and cannellini. Not Cajun, I know. But inspired! Thanks for your posty!

 

[jacobp]

Speaking of the fusion thang, was in Murfreesboro, TN two weeks ago and my company took me to a Cajun/Mexican fusion joint. Interesting to say the least, but it was less fusion and more like the menu was half cajun and half mexican. But it got me thinking. I'm seeing a crawfish etoufee burrito in my future.

 

[Jeff H]

Damm you! What is it tonight with all of you new people and NO gott dang pictures???

Yeah, we get the fusion thang, but I am here to say we NEED you to learn how to post pics!

Photobucket (or as I call it, Botophucket), free. Or EXTREME Membership here on THP, $30/year.

Get to it!!!

 
+100000000
Where is the darn pics people???????
 
Get a Google+ account, load up the damn pics and post away.

 

[JayT]

Blackened chicjen sandwich with fried jalapenos, mayo, and hot sauce.

 

[MeatHead1313]

Blackened chicjen sandwich with fried jalapenos, mayo, and hot sauce.

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That looks outstanding JayT! I'm drooling hard over that.

 

[Chile Juju]

Oh JT! That sammie makes me happy!!!!  

 

[Deathtosnails]

As soon as I gits me my snoggage making tools I'm gonna fix me up some boudin n make gumbo. Yup.

 

[JayT]

You gonna slay a pig to get the blood for the boudin?

 

[hot stuff]

That would be boudin noir.

 

[JayT]

Very similar to pinot noir, but different.

 

[FreeportBum]

Lobster etouffee 

 

[hot stuff]

Lobster etouffee 

Sounds good looks good.

 

[Tinnie]

That looks amazing!

 

[grantmichaels]

Nice FB ...

Looks really savory ...

 

[Chile Juju]

Don't tell 'im, but I'm makin' Scobie "Shrimps Etoufee" for Valentine's Day. Sure, I gotta take the pics, but if it turns out good enough, or fun enough, he'll post pics for me. Trust. It's in the contract.