Sauce Piquant Recipe

[justincorbell]

 Sounds good to me. Ima have to try it! Thank you for sharing.b

When you do just try to make sure danielle and I are 2 of the 20-30people needed to eat it all pretty please!!! Sounds delishous!


"the sun is shining somewhere in texas" -Jason Boland

[hogmantx1979]

Can someone give me the recipe to make enough for 6-8 people? Thanks in advance.

[jimco]

Can someone give me the recipe to make enough for 6-8 people? Thanks in advance.

           Just use half of everything. For the Roux use 1/3 cup of flour and 1/3 cup of oil.
           Use the swansons chicken stock a little at a time until you get the sauce piquant the consistency you like.

  You can also cook the large recipe and freeze the leftovers.

[rockingw]

We made this today at the fire department . It was great. Do you have a good gumbo recipe

[jimco]

We made this today at the fire department . It was great. Do you have a good gumbo recipe

                             
                                                   Chicken And Sausage Gumbo
                                                      Serves 8-10 people

            Ingredients:

1 5 lb. chicken cut up
2 lbs. of smoke sausage
1 cup cooking oil
1 1/2 cups flour
2 cups of diced onions
2 cups of diced celery
1 cup diced bell pepper
1/4 cup minced garlic
3 quarts chicken stock
2 cups sliced green onion tops
1/2 cup chopped parsley
2 bay leaves (optional)
1 tbsp  of thyme
1 tbsp of basil
salt,black pepper and cayenne pepper to taste
Louisiana hot sauce or Tabasco to taste
cooked white rice

Remove as much fat as possible from chicken. Cut smoked sausage into 1/2 inch thick slices and set aside. In a 2 gal. stock pot, heat
oil over med.high heat. Whisk in flour, stirring constantly until roux is a couple shades darker than peanut butter. Stir in onions, celery,
bell peppers and garlic. Saute' 3-5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and saute'
approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook
approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Stir in green onions, bay leaves,thyme and basil. Season to
taste using salt, black pepper, cayenne pepper, and hot sauce. Cook an additional 1-2 hours, if necessary, until chicken is tender and
falling apart. Stir in parsley and add more seasoning if needed. Serve over hot white rice. You might want to boil chicken 1-2 hours
before beginning gumbo so you can reserve stock for gumbo.   I just use Swanson's chicken stock. My wife always makes a potato salad
when she or I cooks a gumbo. We also cook seafood gumbo,duck and oyster gumbo,and shrimp and okra gumbo.

[rockingw]

Thanks I think we'll try the shrimp and okra

[jimco]

Thanks I think we'll try the shrimp and okra

 just use a seafood stock. You can use a store bought stock or seafood bouillon cubes. you can use 1 lb. store bought packaged cut
frozen okra or fresh okra that has been smothered down beforehand. Also add to the above ingredient list 1 1/2 cups of diced tomatoes.
Put shrimp in the last 5 minutes. Add okra when you add the green onions,basil, and thyme.

[dub]

I bet it would make road kill good even if the road kill was not so fresh I bet my neighbors love you when I bust out the cooker for that recipe I think the crazier the Cajun the better the cook'n!

[bigo]

Thats the whole idea behind Cajun cooking. They say they will eat anything that don't eat them first and with enough tomatoes and spices you can make most anything taste good.

[jimco]

Thats the whole idea behind Cajun cooking. They say they will eat anything that don't eat them first and with enough tomatoes and spices you can make most anything taste good.

You know Cajun is "COOL" and has been for the past 20 years, but let me tell you, I'm 50 years old and it wasn't always like that. When I was a kid growing up we were looked down on, refereed to as dumb cajuns. My dad was a teenager when they moved out of the swamps
to civilization and enrolled in school. He was beaten, as were most cajun kids, for speaking french in school. That's all they knew how to speak and the authorities were hell bent on "Americanizing" them even though they were here in Louisiana before the Americans. I am the first in my family since the 1700's when the acadians were expelled from Acadia (present day Nova Scotia), that can not speak fluent french. The eating anything that doesn't eat us first deal,
stems from living a subsistence style life for hundreds of years. You either kill it and eat it or go to bed hungry. They took what ever they killed and used what ever seasoning they had and cooked it. Most Cajun recipes evolved over centuries. Cajuns are survivors.
When the economy gets bad and you can't buy a job, Cajuns will hit the swamps and thrive. So as descendents of generations of cajuns,
we love to cook. We love to cook for others, and we love sharing recipes or anything else for that matter. Another misconception is all cajun food is spicy hot. That's not true. If you like it spicy fine, if not cut back on the spices. It doesn't make it any less Cajun. I have
enjoyed sharing a few recipes for those who asked. My wife and mom have plenty of recipes so if your interested just ask.

[bigo]

I love cajun food and admire how the old timers survived in south La. Some of my folks are from the Big Thicket and had to learn how to get by the same way. There is a whole lot of Spanish influence in both cultures. Not knocking them, I'm a fan.

[jimco]

I love cajun food and admire how the old timers survived in south La. Some of my folks are from the Big Thicket and had to learn how to get by the same way. There is a whole lot of Spanish influence in both cultures. Not knocking them, I'm a fan.

   Oh, I know you're not knocking us bigo, I was bored and just felt like a little history lesson.

[Black Smith]

The key to good cooking is don't cook in a hurry cook with your heart!!!!

[jimco]

How many of you like Hogs Head Cheese and have you ever made it with some of the wild hogs you've killed?

[djhogdogger]

Thats the whole idea behind Cajun cooking. They say they will eat anything that don't eat them first and with enough tomatoes and spices you can make most anything taste good.

You know Cajun is "COOL" and has been for the past 20 years, but let me tell you, I'm 50 years old and it wasn't always like that. When I was a kid growing up we were looked down on, refereed to as dumb cajuns. My dad was a teenager when they moved out of the swamps
to civilization and enrolled in school. He was beaten, as were most cajun kids, for speaking french in school. That's all they knew how to speak and the authorities were hell bent on "Americanizing" them even though they were here in Louisiana before the Americans. I am the first in my family since the 1700's when the acadians were expelled from Acadia (present day Nova Scotia), that can not speak fluent french. The eating anything that doesn't eat us first deal,
stems from living a subsistence style life for hundreds of years. You either kill it and eat it or go to bed hungry. They took what ever they killed and used what ever seasoning they had and cooked it. Most Cajun recipes evolved over centuries. Cajuns are survivors.
When the economy gets bad and you can't buy a job, Cajuns will hit the swamps and thrive. So as descendents of generations of cajuns,
we love to cook. We love to cook for others, and we love sharing recipes or anything else for that matter. Another misconception is all cajun food is spicy hot. That's not true. If you like it spicy fine, if not cut back on the spices. It doesn't make it any less Cajun. I have
enjoyed sharing a few recipes for those who asked. My wife and mom have plenty of recipes so if your interested just ask.

My daddy told me the same story about them not being allowed to speak french in school. When I was little and stayed at my grandmas house alot, I spoke a little french and had a heavy accent. We moved to Texas when I was in first grade and it didn't take long to forget what little french I knew and for my accent to change.

 Lol, one of the things that my mother remembers me saying when I was little...... she told me to get my dog out of the house because he stunk and I told her "No momma he don't tink. I done took him a bat." 

[jimco]

Dinah, when I was about 21 my dad sent me to North Carolina to teach some taxidermy courses at a technical college. The first morning
they were about 12 people in the class. The next morning it was standing room only. I couldn't figure out why there was so many more people signed up than the day before. Finally after an hour of answering endless questions, I figured it out. They were wanting to hear me speak. They found my accent and dialect rather amusing. Until then I had never been out of South Louisiana. I didn't think I had an accent lol.    I am the same age and went to the same school as Troy Landry on Swamp People. He said he didn't think he had much of
an accent either. 

[jakes]

Jimco please share your hog head cheese recipe. I am from southeast Louisiana born and raised but i have always watched my family make it from Boston butt although I have never made an attempt. I would like to atleast try to make it "real" hog head cheese.

[jimco]

                                                 Hogs Head Cheese 

Ingredients for stock:                   

1 hog's head, halved
4 pounds Boston butt
4 pig's feet
3 large onions,quartered
4 stalks of celery,quartered
1 head of garlic, halved
2 bay leaves
1 tsp. salt
1 tsp. black pepper

Place all ingredients in a large stockpot. Cover ingredients with 6-inches of cold water. Bring to a rolling boil, reduce heat to simmer and cook 2 1/2 hours or until meat is tender and falling from bones. Using a ladle, skim off the foam that rises to the top of the pot during the cooking process. Adjust seasonings with salt and pepper. When meat is tender, remove, strain and reserve poaching liquid. de bone
meat and grind using the chili blade of your meat grinder. Set aside.

Ingredients for Cheese:

4 packages unflavored gelatin
cooked ground pork
reserved poaching liquid
2 cups minced onions
2 cups minced celery
2 cups minced bell peppers
1/4 cup minced garlic
salt, black pepper and red pepper to taste
Louisiana hot sauce to taste
2 cups sliced green onions
1 cup chopped parsley

Once the poaching liquid has been strained and allowed to sit for 1-2 hours, oil will form on top. Using a ladle, carefully remove all oil from the surface of the liquid. Dissolve gelatin in 1 cup of cooled poaching liquid. Place the cooked ground pork, onions, celery, bell peppers and garlic in a large pot. Cover ingredients with reserved stock by 1/2 -inch, bring to a rolling boil, reduce to simmer and allow
to cook 25-30 minutes. While cooking, add stock to retain volume. Season to taste with salt,black pepper, red pepper and hot sauce.
Remove from heat, stir in green onions, parsley, and dissolved gelatin. Allow to cool slightly. Ladle the cheese into five 4" x 9" loaf pans,
cover with clear wrap and refrigerate overnight.

My dad also makes it with just Boston butts and he also makes it with just turkey, very good either way.

[J.Prince]

would you happen to have a good boudan recipe?!

                                                                 Cajun Boudin Recipe
                                                                
                                                                  yields 40-50 links
 Ingredients:

10 pounds of pork shoulder, cubed 1 in.
1 1/2 pounds pork liver
4 large onions,peeled and halved
3 cups medium grain rice, raw
3 bunches green onions, tops only,sliced
3 cups reserved stock
salt, black pepper, and red pepper to taste
25 feet sausage casing

In a large stockpot, place pork shoulder and cover with 6 inches cold water. Bring to a rolling boil then reduce to high simmer. Cook
1 1/2 hours. While meat boils, cook white rice. Add pork liver to stockpot then return to a boil and cook 30 minutes. Remove meat
and liver from stock and set aside. In same liquid , cook onions 20 minutes at high simmer. Remove onions, set aside and reserve 3
cups stock. Using a fine grinder plate, grind pork, liver, and onions. Place ground meat and onions in a large mixing bowl. Blend in
cooked rice and green onions. Pour in hot stock to achieve desired consistency. Season with salt and pepper. Be careful not to use
to much red pepper. Stuff mixture into hog casing, twisting at 6-inch intervals.

I got a new grinder/stuffer this weekend, and tried out the boudin. It was pretty good, the taste was great but, I ground up the meat a little to much, so it was a little mooshy. But lesson learned it'll be good next time.

[jimco]

would you happen to have a good boudan recipe?!

                                                                 Cajun Boudin Recipe
                                                                
                                                                  yields 40-50 links
 Ingredients:

10 pounds of pork shoulder, cubed 1 in.
1 1/2 pounds pork liver
4 large onions,peeled and halved
3 cups medium grain rice, raw
3 bunches green onions, tops only,sliced
3 cups reserved stock
salt, black pepper, and red pepper to taste
25 feet sausage casing

In a large stockpot, place pork shoulder and cover with 6 inches cold water. Bring to a rolling boil then reduce to high simmer. Cook
1 1/2 hours. While meat boils, cook white rice. Add pork liver to stockpot then return to a boil and cook 30 minutes. Remove meat
and liver from stock and set aside. In same liquid , cook onions 20 minutes at high simmer. Remove onions, set aside and reserve 3
cups stock. Using a fine grinder plate, grind pork, liver, and onions. Place ground meat and onions in a large mixing bowl. Blend in
cooked rice and green onions. Pour in hot stock to achieve desired consistency. Season with salt and pepper. Be careful not to use
to much red pepper. Stuff mixture into hog casing, twisting at 6-inch intervals.

I got a new grinder/stuffer this weekend, and tried out the boudin. It was pretty good, the taste was great but, I ground up the meat a little to much, so it was a little mooshy. But lesson learned it'll be good next time.

Looks good J.Prince. When you cook it it should firm up a little, the more you make it the better it will turn out.