Kevin Taylor
TVWBB All-Star
Here you go! These are all original, centuries old family recipes straight from the Bayou. The only difference is in the Andouille...I make that myself.
Enjoy!!
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This is probably my favorite. I cook this at every BBQ contest we enter. It is simple because you just dump everything into one pot and cook.
Couzan Billy's Jambalaya
1 pound Converted rice, uncooked
1 can French Onion soup
15 ounces Tomato sauce
1/4 pound Butter, cut into pieces
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 small Green pepper, diced
1/4 cup Parsley, fresh, chopped
3 large Garlic cloves, minced
1 teaspoon Crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound Smoked sausage
1 pound Crawfish tails(or shrimp)
3 pieces Chicken breasts, cubed
3 - 5 cups Chicken stock
PREPARATION:
Heat oven to 350.
Combine everything in a 5 Quart oven proof pot. Add about 3 - 3 1/2 cups of the chicken stock.
Mix well. Cover and bake for 1 1/2 hours or longer.
You may add more chicken stock based on the consistency you want.
Stir before serving.
Keeps well.
You can use any combination of meats in this recipe. I often substitute Tasso for the chicken.
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For the chiken in this one, I like to use thighs...they have only one bone and are easily retrieved once cooked.
Couzan Billy's Chicken and Andouille Gumbo
3/4 cup Oil
3/4 cup Flour
1 pound Andouille sausage
2 medium Onion(s), chopped
4 stalks Celery
2 Bell pepper, red, chopped
1 tablespoon Butter
2 teaspoon Garlic
2 teaspoon Thyme
1 teaspoon Black pepper
tablespoon Salt
4 Bay leaf(s)
1/2 teaspoon Cayenne pepper
4-5 cups Chicken stock
4 Chicken thighs
PREPARATION:
Make the roux to a deep copper color. Set aside Saute sausage, onion, celery, pepper, and seasonings in butter.
Add chicken stock and chicken thighs and simmer for 10 minutes.
Bring to rolling boil and add roux.
Simmer for at least another hour.
Retrieve and discard the chicken thigh bones.
Serve over rice.
Serves 8 dinner portions or 16 appetizer portions.
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Here is a great version of the traditional Monday(wash day) dinner....
Couzan Billy's Red Beans & Rice
1 pound Dried beans
1 pound Andouille sausage
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 tablespoon Garlic
2 teaspoons Salt
2 teaspoons Crab boil
2 stalks Celery, minced
3 pounds Ham hocks, smoked
PREPARATION:
Soak beans overnight.
Brown the sausage, onions, garlic and celery.
Add remaining ingredients to stock pot. Add enough water to just cover.
Bring to boil and Simmer all day(at least a few hours).
During the last 30 minutes, mash some of the beans until desired thickness is reached.
Spoon over rice to serve.
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This is not your traditional BBQ, but BBQ Cajun style. The proper way to prepare this is to use shrimp with heads on...VERY hard to find these days. The head is FULL of flavor and that flavor will permeate the dish.
Cajun BBQ Shrimp
1 pound Shrimp
3 tablespoon(s) Worcestershire sauce
1 Lemon, juiced
1 Stick Butter
1/2 teaspoon Garlic powder
4 dash(es) Tabasco
PREPARATION:
Preheat oven to 450? Wash and drain shrimp leaving shells on.
Place shrimp and butter in pan deep enough to hold sauce.
Sprinkle with salt and pepper, juice of one lemon, 1/2 teaspoon garlic powder, and 4 dashes Tabasco.
Bake at 450? for 20 minutes, stirring occasionally.
Recipe doubles or triples well.
Serve with French bread for dipping into sauce.
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These next 2 are from the MASTER of Cajun cooking..Paul Prudhomme. Emeril is mere pond scum compared to the great one! As is his signature..all his dishes require a lot of work. Wait until you stir CONSTANTLY for 20 minutes!!
Chef Paul Prudhomme's Corn and Andouille Soup
1 tablespoon Brown sugar
1 1/4 teaspoons Paprika
1 1/2 teaspoons Salt
1 teaspoon Basil, dried
1/2 teaspoon Garlic powder
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Cumin powder
1/4 teaspoon Black pepper
1/4 teaspoon White pepper
1 cup Onion(s), chopped
1 cup Green pepper, diced
1/2 pound Smoked sausage
3 1/2 cups Chicken stock
3 cups Corn
1 cup Tomato(s), fresh, chopped
3 tablespoons Flour
1 tablespoon Garlic, fresh, chopped
PREPARATION:
Mix first 11 spices.
Heat large pan to very hot. Add 1/2 the onions and 1/2 the green peppers and 1/2 of the spice mixture and all the sausage. Saute over HIGH heat for 20 minutes, stirring and scraping constantly. Add some stock if needed to keep from burning.
Reduce heat to low. Add corn, tomatoes, flour, garlic, rest of the onions, green peppers and spice mixture. Add 1/2 of the chicken stock.
Cook over low heat for 40 minutes, scraping and stirring every 10 minutes.
Add the rest of the stock, bring to boil, reduce heat and simmer for 15 minutes.
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Prudhomme Crawfish Etouffee
1 teaspoon Salt
1 1/2 teaspoon(s) Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1 teaspoon Basil, dried
1/2 teaspoon Thyme, dried
1/4 cup Onion(s), diced
1/4 cup Celery, diced
1/4 cup Green pepper, diced
1/2 cup Oil
3/4 cup Flour
3 cup(s) Fish stock or clam juice
2 Stick(s) Butter
2 pound(s) Crawfish orShrimp
1 cup Green onion, minced
4 cup(s) Rice, cooked
PREPARATION:
Combine first 6 ingredients and set aside.
Make a roux with the flour and oil. Bring to dark red-brown color.
Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
Remove pan from heat and stir until mixture stops bubbling.
Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
Remove from heat and cool.
In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
Cook until butter is melted, about 4-6 minutes.
Add the remaining seasonings, stir well and remove from heat.
Serve over rice.
Enjoy!!
__________________________________________________
This is probably my favorite. I cook this at every BBQ contest we enter. It is simple because you just dump everything into one pot and cook.
Couzan Billy's Jambalaya
1 pound Converted rice, uncooked
1 can French Onion soup
15 ounces Tomato sauce
1/4 pound Butter, cut into pieces
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 small Green pepper, diced
1/4 cup Parsley, fresh, chopped
3 large Garlic cloves, minced
1 teaspoon Crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound Smoked sausage
1 pound Crawfish tails(or shrimp)
3 pieces Chicken breasts, cubed
3 - 5 cups Chicken stock
PREPARATION:
Heat oven to 350.
Combine everything in a 5 Quart oven proof pot. Add about 3 - 3 1/2 cups of the chicken stock.
Mix well. Cover and bake for 1 1/2 hours or longer.
You may add more chicken stock based on the consistency you want.
Stir before serving.
Keeps well.
You can use any combination of meats in this recipe. I often substitute Tasso for the chicken.
__________________________________________________
For the chiken in this one, I like to use thighs...they have only one bone and are easily retrieved once cooked.
Couzan Billy's Chicken and Andouille Gumbo
3/4 cup Oil
3/4 cup Flour
1 pound Andouille sausage
2 medium Onion(s), chopped
4 stalks Celery
2 Bell pepper, red, chopped
1 tablespoon Butter
2 teaspoon Garlic
2 teaspoon Thyme
1 teaspoon Black pepper
tablespoon Salt
4 Bay leaf(s)
1/2 teaspoon Cayenne pepper
4-5 cups Chicken stock
4 Chicken thighs
PREPARATION:
Make the roux to a deep copper color. Set aside Saute sausage, onion, celery, pepper, and seasonings in butter.
Add chicken stock and chicken thighs and simmer for 10 minutes.
Bring to rolling boil and add roux.
Simmer for at least another hour.
Retrieve and discard the chicken thigh bones.
Serve over rice.
Serves 8 dinner portions or 16 appetizer portions.
__________________________________________________
Here is a great version of the traditional Monday(wash day) dinner....
Couzan Billy's Red Beans & Rice
1 pound Dried beans
1 pound Andouille sausage
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 tablespoon Garlic
2 teaspoons Salt
2 teaspoons Crab boil
2 stalks Celery, minced
3 pounds Ham hocks, smoked
PREPARATION:
Soak beans overnight.
Brown the sausage, onions, garlic and celery.
Add remaining ingredients to stock pot. Add enough water to just cover.
Bring to boil and Simmer all day(at least a few hours).
During the last 30 minutes, mash some of the beans until desired thickness is reached.
Spoon over rice to serve.
__________________________________________________
This is not your traditional BBQ, but BBQ Cajun style. The proper way to prepare this is to use shrimp with heads on...VERY hard to find these days. The head is FULL of flavor and that flavor will permeate the dish.
Cajun BBQ Shrimp
1 pound Shrimp
3 tablespoon(s) Worcestershire sauce
1 Lemon, juiced
1 Stick Butter
1/2 teaspoon Garlic powder
4 dash(es) Tabasco
PREPARATION:
Preheat oven to 450? Wash and drain shrimp leaving shells on.
Place shrimp and butter in pan deep enough to hold sauce.
Sprinkle with salt and pepper, juice of one lemon, 1/2 teaspoon garlic powder, and 4 dashes Tabasco.
Bake at 450? for 20 minutes, stirring occasionally.
Recipe doubles or triples well.
Serve with French bread for dipping into sauce.
__________________________________________________
These next 2 are from the MASTER of Cajun cooking..Paul Prudhomme. Emeril is mere pond scum compared to the great one! As is his signature..all his dishes require a lot of work. Wait until you stir CONSTANTLY for 20 minutes!!
Chef Paul Prudhomme's Corn and Andouille Soup
1 tablespoon Brown sugar
1 1/4 teaspoons Paprika
1 1/2 teaspoons Salt
1 teaspoon Basil, dried
1/2 teaspoon Garlic powder
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Cumin powder
1/4 teaspoon Black pepper
1/4 teaspoon White pepper
1 cup Onion(s), chopped
1 cup Green pepper, diced
1/2 pound Smoked sausage
3 1/2 cups Chicken stock
3 cups Corn
1 cup Tomato(s), fresh, chopped
3 tablespoons Flour
1 tablespoon Garlic, fresh, chopped
PREPARATION:
Mix first 11 spices.
Heat large pan to very hot. Add 1/2 the onions and 1/2 the green peppers and 1/2 of the spice mixture and all the sausage. Saute over HIGH heat for 20 minutes, stirring and scraping constantly. Add some stock if needed to keep from burning.
Reduce heat to low. Add corn, tomatoes, flour, garlic, rest of the onions, green peppers and spice mixture. Add 1/2 of the chicken stock.
Cook over low heat for 40 minutes, scraping and stirring every 10 minutes.
Add the rest of the stock, bring to boil, reduce heat and simmer for 15 minutes.
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Prudhomme Crawfish Etouffee
1 teaspoon Salt
1 1/2 teaspoon(s) Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1 teaspoon Basil, dried
1/2 teaspoon Thyme, dried
1/4 cup Onion(s), diced
1/4 cup Celery, diced
1/4 cup Green pepper, diced
1/2 cup Oil
3/4 cup Flour
3 cup(s) Fish stock or clam juice
2 Stick(s) Butter
2 pound(s) Crawfish orShrimp
1 cup Green onion, minced
4 cup(s) Rice, cooked
PREPARATION:
Combine first 6 ingredients and set aside.
Make a roux with the flour and oil. Bring to dark red-brown color.
Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
Remove pan from heat and stir until mixture stops bubbling.
Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
Remove from heat and cool.
In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
Cook until butter is melted, about 4-6 minutes.
Add the remaining seasonings, stir well and remove from heat.
Serve over rice.