Cuisine: Cajun / Creole
Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo recipe is relatively quick to pull together compared to most traditional recipes. After preparing the roux, most of the time spent making gumbo is basically hands-free. You’ll just need to stir the pot occasionally to prevent sticking. You can serve it over rice for a complete meal and freeze the leftovers in gallon-size freezer bags. If there are any leftovers! Here is the recipe.
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
One Pot Dirty Rice
Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. This version skips the chicken livers, which I suppose makes it a Not-So-Dirty-Rice! This spicy One Pot Dirty Rice is a great weeknight meal served with cornbread.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 - 8 Servings
Chicken Big Mamou on Rice
Chicken Big Mamou is a recipe from Paul Prudhomme's Louisiana Kitchen. My aunt Marjorie used to make this dish. She modified it, instead of one pound of butter, she uses 4 tablespoons and she also scaled back the cayenne. My cousin (in-law) Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice.
- Yields: 6 - 8 Servings
Red Beans, Andouille Sausage & Rice Stew
This classic Cajun dish is done in a crockpot. You throw the rice and green peppers in at the end. It's great to serve it with a baguette or corn bread to sop up the spicy juices!
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 6 Servings
