This is one of those tasks that is actually a very therapeutic process for me, like peeling shrimp, or making roux, where you can just sit or stand there and enjoy the silence and repetition of the task at hand, let your brain go and think about whatever; kind of like sleep without the bad dreams.

From Nola Cuisine

I ended up with about 2 pounds of tail meat, the perfect amount for a nice batch of Crawfish Etouffee. I made a batch of Crawfish Stock from the shells and vacuum sealed the tails and fat for later use.

From Nola Cuisine

From Nola Cuisine

Which brings me to lunch today.

The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe), makes me more nostalgic for Louisiana than any other dish I can think of, even above Gumbo and Red Beans. I arrived home from work tonight to sit down and write this post and was met with the aroma of Etouffee still hanging out in the house, heavenly.

The real key to this recipe as with my Shrimp Etouffee, is the stock. Seafood stocks are simple and require a very short cooking time yielding great results.

This recipe leans a little more to the country than my Shrimp Etouffee Recipe, although they are similar, neither shy with the butter, but this one doesn’t use tomatoes. I hope you enjoy it!

The recipe:

From Nola Cuisine

Crawfish Etouffee Recipe

2 Tbsp Creole Seasoning
4 Tbsp Unsalted Butter
1 1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/2 Cup Bell Pepper, Finely Chopped
2 lbs Crawfish Tail meat
1/4 Cup Flour
1 1/2 to 2 Cups Crawfish Stock
1/4 Cup Minced Garlic
2 Tbsp Fresh Thyme Leaves, chopped
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
1/2 Cup Green Onions, thinly sliced
2 Tbsp Italian Parsley, minced
3 Tbsp Unsalted Butter
Salt & Freshly Ground Black Pepper to taste
1 Tbsp fresh Lemon Juice
1 Recipe Creole Boiled Rice

Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
Add the green onions and parsley, simmer for 5-10 minutes more.

Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a large entree.

From Nola Cuisine

Related Posts:

Shrimp Etouffee Recipe
Crawfish Boil Recipe
Crawfish Stock Recipe
Live Louisiana Crawfish Recipe
Shrimp Stock Recipe
Shrimp Creole Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!

Crawfish Etouffee Recipe is a post from: Nola Cuisine

My copy of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana arrived last Thursday, and I was like a kid opening his first gift on Christmas morning, shuffling for something to open the box with, flinging aside the bubble wrap to stare into a beautifully photographed crock of Gumbo. The title is in big bold white letters REAL CAJUN, as if to say, ok, enough with the blackening already, enough with the notion that everything Cajun is super spicy, enough with the Bourbon Chicken in the food courts; let’s get down to the nitty gritty. Real Cajun, rustic, simple, home cooked meals.

It seems only fitting that the Chef owner of Cochon, and Cochon Butcher (no, I’m not forgetting Herbsaint), would have homemade Bacon as the first recipe in his cookbook, with the first “chapter” bearing the title La Vie Cochon, with recipes including Tasso, Boudin, Pork Belly Cracklins, and more. The most mouthwatering recipe in this chapter, in my humble opinion, is Smothered Pork Roast over Rice, a simple recipe based on his Granny’s preparation, with a photo so beautiful that I swear you will try to lick the wooden spoon before the sauce drips back into the pot.

I have to admit that I was a little disappointed that he didn’t include more Charcuterie than he did, but I totally understand why he didn’t, keeping it practical for the home cook I guess. (I have my fingers crossed for a follow up book surrounding Louisiana Charcuterie, or a Cochon cookbook.) Don’t get me wrong though, the Charcuterie recipes that are included, Bacon, Boudin, Tasso, Deer Sausage, etc.. are top notch, I can’t wait to try Chef Link’s Boudin recipe, the photo is outstanding as are all of the photos in this book all by Chris Granger. I was looking for Chef Link’s Andouille, Hog’s Head Cheese, and Creole Mustard, but the recipes that filled these spaces totally made up for it and more.

The book’s recipes are wonderful in their simplicity (this is not a restaurant cookbook, although some of the dishes from his restaurants appear) with beautiful photographs that make me long to be in the stifling heat of Louisiana everytime I look at them. Some of the photographs from the book are hanging on the walls of Chef Link’s private dining facility Calcasieu, which is next store and upstairs from Cochon Butcher.

From Cochon Butcher

Real Cajun is mostly cookbook and part memoir, which all builds wonderfully around the recipes, just the kind of cookbook that I love, and reminiscent of another favorite of mine, Marcelle Bienvenu’s Who’s Your Mama, Are You Catholic, and Can You Make A Roux? What comes through in both books is a love of Louisiana, real Cajun cuisine, family, and tradition.

This book is loaded with great recipes, I’ve tried out a few of them now, all were absolutely outstanding. Including Catfish Fried in Bacon Fat. The bacon fat adds an incredible richness to the crisp and moist catfish without taking over the flavor. I also made my own Tartar sauce as an accompaniment with crumbled Bacon added to it; what the hell right, the cholesterol meter is already broken. This is probably the best Catfish that I’ve made:

From Nola Cuisine

From Nola Cuisine

I also made the Chicken & Dumplings, a lot of great technique in this recipe, the best I thought was putting the pan into a 450 degree F oven to finish the dumplings. The stew is very similar to my recent Chicken Fricassee recipe, but the real magic happens when the dumpling batter is added and the whole pan is popped into the 450 oven. By the way, I made this for my wife and my Mom & Dad last night and they said the dumplings reminded them of Thanksgiving Stuffing, I agree. Awesome flavor with the addition of dried Oregano and raw minced onion.

From Nola Cuisine

I also used the Buckle recipe, but used Blueberries as they were the best fruit that I could find, his is made with fresh Peaches which aren’t in season right now. The Blueberry Buckle was dessert last night with good strong French Market Coffee, following the Chicken & Dumplings.

From Nola Cuisine

All in all, I haven’t been this inspired by a Louisiana cookbook since first reading the year 2000 publication of Commander’s Kitchen by Ti Adelaide Martin and the late great Jamie Shannon.

I don’t recommend just anything, but I really think that this a great book, loaded with not only great recipes, but stories to go with each one. My copy is already getting a little worn, the page with the buckle recipe has some dried egg white on it, the back cover has a sticky substance from my kitchen counter. All signs of a good cookbook I guess.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipe featured on this site!

Also take a look at my Bibliography of Creole & Cajun Cookbooks!

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana is a post from: Nola Cuisine

Praline Sweet Potatoes Recipe

5 Large Sweet Potatoes
1 Cup Pecan pieces, toasted until fragrant

For the sauce:

1/2 Cup Bourbon
1/4 Cup Water
3/4 Cup Brown Sugar
1/2 Cup Steen’s 100% Pure Cane Syrup
1 Tbsp Orange Zest
1/2 tsp Cinnamon
1/4 tsp Freshly Grated Nutmeg
1 tsp Kosher Salt
A few turns of freshly ground Black Pepper
1/2 tsp Toasted Sesame Oil
1 1/2 sticks Unsalted Butter
1 Cup Pecan pieces, toasted until fragrant

Preheat an oven to 400 degrees F.

Bake the Sweet Potatoes in their Jackets until fork tender, about 45 minutes to one hour. Peel while still warm and let cool. When cool slice into 1/2″ rounds.
Layer the sweet potatoes in a large buttered casserole dish. One layer of sweet potatoes, then sprinkle with some of the pecans, another layer of sweet potatoes, then pecans, etc… until the sweet potatoes are all used up, top with the remaining Pecans.

To make the sauce:

Warm the Bourbon in a saucepan over medium heat and ignite to burn off most of the alcohol. When the flames subside add the water, brown sugar, cane syrup, orange zest, cinnamon, nutmeg, salt, black pepper, and sesame oil. Cook over medium heat, whisking constantly until the sugar dissolves. Turn the heat to medium low and whisk in the butter, until all is incorporated and melted. Pour over the sweet potatoes in the prepared casserole.

Bake in the 400 degree oven for 30 minutes or until bubbly. Serve hot.

Serves 6-8 as a side dish.

Thanksgiving Related Posts:

Turducken
Oyster Dressing Recipe
Turkey Bone Gumbo Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured here on Nola Cuisine!

Praline Sweet Potato Recipe is a post from: Nola Cuisine

Despite what you have seen in stores since 30 seconds after Halloween ended (and early September in some stores), there is still a holiday between Halloween and Christmas called Thanksgiving, and it is my favorite kind because it is based entirely around eating. All of the parades are just leading up to eating, and football games are just something to kick the tryptophan into high gear with the end result being a much needed mid day nap.

Elliot from Cajun Grocer emailed me to ask if I would like to review their Turducken before the Thanksgiving rush, I had to think about it, as I don’t usually do any advertisement on this site, and then I said why not, as long as I can do an unbiased review. So he shipped it out, and I made plans to have a group of friends over for a Turducken feast.

The origins of Turducken are a bit foggy, as two claim to have invented it, Paul Prudhomme, and Hebert’s Specialty Meats in Maurice, Louisiana. I don’t know who invented it, in fact, nesting birds together can be traced back to medieval times. All that I know is that a chicken stuffed inside a duck, stuffed inside a Turkey just has to make for good eating. It can also make for a labor intensive day of prep if you’re not familar with deboning poultry. If you want to try it at home, John Folse actually has some nice illustrations on the deboning process in his book The Encyclopedia of Cajun & Creole Cuisine, and Paul Prudhomme has an insanely detailed recipe, along with extremely detailed instructions on the deboning process of each bird, along with three different stuffings in the wonderful book The Prudhomme Family Cookbook.

Cajun Grocer also has a recipe with instructions here.

If you are a regular reader of this site you know that this is a recipe I would love to cover in great detail on this site in the future.

The Turducken arrived promptly when Elliot said it would, nicely packaged and in great condition.

From Nola Cuisine

From Nola Cuisine

Cajun Grocer’s Turduckens are 15 pounds, I thawed mine for about 4 days in the refrigerator for a complete thaw.

From Nola Cuisine

The Turducken comes raw so it is basically yours to mess up or make great depending on how you cook it.

From Nola Cuisine

The only really negative reviews I’ve read about Cajun Grocer’s Turduckens are in regards to shipping, and it is usually because of poor planning. If planning on ordering a Turducken from Cajun Grocer or anywhere you should leave plenty of time for not just delivery, but also about 4-5 days of thaw time, preferably with a little breathing room in between the two. Would you trust your holiday meal to the efficiency of Fed Ex? I sure wouldn’t. Plan ahead.

How I cooked the Turducken

Preheated oven set to 325 F.

I placed the thawed Turducken in a large roasting pan and brushed it all over with heated Duck Fat (a.k.a. nectar of the gods). I then seasoned it liberally with my Creole Seasoning.

I roasted the Turducken for about 4 1/2 hours to an internal temperature of 155-160 degrees, allowing for some carry over cooking when it came out. I let the bird(s) rest for about a half an hour before slicing.

In the meantime I made a gravy from the pan juices, which I have to say was hands down, the absolute best gravy I have ever made, seen, smelled or tasted. Not because of anything I did, I just tightened it up with a roux. It was the culmination of flavor of all the birds, pork and stuffings woven together in perfect harmony. I could have drunk it from a glass, it was that good. (Actually, I did a shot of it when no one was looking…don’t tell anyone.)

Make sure that you slice the bird(s) at the table, there is nothing better than slicing into what appears to be a bone in Turkey and having the knife go clear through with ease, your guests will love it.

The Flavor

The flavor of Cajun Grocer’s Turducken was wonderful, nicely seasoned with good stuffings (a cornbread stuffing and a creole pork stuffing). The only downfall I felt was that they only use the duck breast and not the rest of the bird, because as I’ve said in the past, I’m a leg and thigh man, but that’s just my personal taste. Another thing that the Cajun Grocer does is skin the chicken and duck, which I do agree with as I don’t think that the fat would ever render out enough, leaving behind chewy undercooked globs of skin, especially in regards to the duck.

I served the Turducken with my Maque Choux:

From Nola Cuisine

and Praline Sweet Potatoes:

From Nola Cuisine

The main problem with making a Turducken from scratch is time. Ordering a Turducken online from Cajun Grocer will definately save you a lot of time, especially for a novice, and you will have a terrific product that will definitely impress your guests, as long as you cook it properly. They really do a nice job and they have a lot of great Louisiana sausages, Tasso, and other products as well.

But for me, the reason for this site, and cooking in general, is making things from scratch, for the sheer reason of knowing how to do it, and enjoying that labor in the kitchen, no matter how long it takes. In doing so you also have complete control over everything, making Turducken stock from all of the bones, making your own stuffings from the stocks, etc. But not everyone wants that kind of control. Very few actually, I believe want that kind of control. Thank God then for companies like Cajun Grocer that will do all of the leg work for you.

Related Thanksgiving Posts:

Turkey Bone Gumbo Recipe
Oyster Dressing Recipe
Praline Sweet Potatoes Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes which has links to all of the recipes featured on this site!

Turducken is a post from: Nola Cuisine

From New Orleans

Every time that I have visited Mother’s there has always been a long line, even in the off season, nice to see. The line in my experience contains a nice mix of just about everyone, locals, tourists, lawyers (the courthouse is just down the street), people in suits, people in work uniforms, you name it.

From New Orleans

The counter help may seem a bit short, but like any other great busy sandwich shop in New Orleans, New York or anywhere, it’s necessary to keep the line moving. As a matter of fact I refuse to eat at a deli in New York with friendly counter help, and insults only make the sandwich taste better. I’m not saying that the fine folks at Mother’s are rude, just don’t expect chit chat during the lunch rush.

From New Orleans

The food is good, great Po Boys, Gumbos and soups, I remember having a really great Turtle Soup on a visit years back with nice chunks of Turtle Meat, not ground as in most restaurants. (My Turtle Soup Recipe) Here is their menu!

My favorite sandwich at Mother’s is the Ferdi Special; Roast Beef with Mother’s excellent baked Ham, dressed and with Debris Gravy. The portion seemed a bit leaner than I remember, but then again, maybe I can just eat more now. Actually there is no maybe about it, I can definitely eat more now. I guess the sandwich didn’t get smaller…I’ve gotten larger.

From New Orleans

My wife Sheelah went for the Shrimp Po Boy as she usually does when it comes to Po Boys, nice portion of perfectly fried Shrimp, nicely dressed (by the way, Mother’s uses Cabbage to dress their Po Boys instead of shredded lettuce). We both had Zapp’s chips with the sandwich, which always just seems like the right thing to do.

From New Orleans

I have to tell you folks, I haven’t been to Mother’s or New Orleans for some time now and looking at these pictures and writing this post makes me heartsick for New Orleans. Actually this site was founded on my heartsickness for New Orleans and her food, people, music, architecture, vibe, everything. It has warmed my heart immensely to hear from displaced folks from New Orleans and Louisiana who are away from their home, and have found at least a little piece of it via recipes and remembrances from my site. I hope this site can bring a little joy to your life as it has mine.

Related Posts:

Roast Beef Po Boy with Debris Gravy Recipe
Shrimp Po Boy Recipe
Muffuletta Sandwich Recipe
Domilise’s Po Boy & Bar
Parasol’s Restaurant and Bar

Be sure to visit my ever growing Index of Creole and Cajun Recipes which links to all of the recipes features on Nola Cuisine!

Mother’s Restaurant is a post from: Nola Cuisine

Well it’s Fall again, and in my house that means it’s time to fire up the smoker and start bulking up the freezer with Andouille, Tasso, and other seasoning meats for Gumbo, soup and stew season. I love the smell of the crisp fall air, mixed with the smell of rich pecan smoke. It reminds me of campfires from my childhood, and unless you have fallen into one, I’m sure those are good memories for you as well.

I finished a fresh batch of Andouille on Sunday, and I’m thrilled with the results, so thrilled in fact that I had to whip up a batch of Chicken & Andouille Gumbo for dinner last night. Here is a pic of last night’s Gumbo.

For my last batch of Andouille I experimented with the smoking technique, doing a longer cold smoke which resulted in a denser more cured finished product. For this batch I hot smoked at a temperature of 160-180 degrees for about 3 1/2 hours with Pecan wood, which is in the Hickory family. Both techniques were successful, but I have to say I prefer the hot smoked product. I used the same recipe for both (My Andouille Recipe). Some details in the production of this batch that I think make it superior are the following:

* Instead of grinding the meat, I hand cut all of the meat into 1/4″ – 1/2″ cubes. I think this produces a much better texture.

* I poked the sausages all over with a toothpick. This allows for easy smoke absorption, and you can also get rid of any air pockets that are there from the stuffing process.

* I completely let the casings dry out before smoking. I cannot stress how important this step is. I wiped the casings dry with paper towel, then let the sausages hang in the refrigerator overnight. You will know that the sausages are ready for the smoker when you can see the meat clearly through the casing.

To see a real Louisiana professional make Andouille, check out Jason Perlow’s Wayne Jacob’s Andouille post at Off The Broiler. Jason is doing God’s work over there, or the Devil’s work if you happen to be on a diet.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Related Posts:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Tasso Recipe
My post about Jacob’s Andouille
How to link Sausage Recipe

Andouille Smoked Sausage is a post from: Nola Cuisine

According to the The Picayune’s Creole Cookbook of 1901:

Those kings of the New Orleans French Market the Red Snapper and the Redfish, are used in the pride and glory of the New Orleans cuisines, a good Courtbouillon. More generally and with finer results the Redfish or Poisson Rouge is used. This Fish may always be known by the single spot on the tail. The old Creoles have a tradition that this was the fish that the Apostles brought to the Savior when he performed the great miracle of the loaves and the fishes. They hand down the quaint legend that the Savior took up this fish between his fingers and blessed it, and it was ever after a marked fish in the waters, the imprint of the Lord’s fingers having remained on the spot where He held up the fish and blessed it and offered it up to His Father. They hold the Redfish in reverent veneration, and never fail to tell the children when cooking it: ‘Those are the marks of the Lord’s hand.’

More on Redfish Courtbouillon from what I’ve said before is one of my absolute favorite reads on the subject of Creole & Cajun cooking, the long out of print 1971 Time-Life publication
American cooking: Creole and Acadian (Foods of the world) by Peter S. Feibleman:

Stop and have a bowl of redfish courtbouillon, a dish that is to the bayous and marshes and Gulf coast what a hamburger is to the Midwest. A rich brown roux has been made and combined with tomato puree, onions, shallots, garlic, celery and bell pepper. Bay leaves and allspice and red pepper and other spices have been added, and a dash of Tabasco. Redfish meat and a bit of claret have been put in and simmered gently for an hour, and the courtbouillon is served in a gumbo bowl with rice. It is red and thick and searing, and just one taste of it makes you imagine that you can stand up even to the weather.

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery.

Here is my recipe:

From Nola Cuisine

Redfish Courtbouillon Recipe

2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
1 Cup Flour, liberally seasoned with salt, pepper and cayenne
2 Tbsp Unsalted butter
1/4 Cup dry white wine
1 Recipe Creole Sauce, made with fish stock, and made extra thick
1 Lemon, thinly sliced
2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
1 Bay Leaf
1 Recipe Creole Boiled Rice as an accompaniment

Season the fish all over including in the cavity with kosher salt, black pepper and a little cayenne. Place some of the sliced lemon and 1/2 of the Thyme into the cavity of each fish.
Dredge the fish in the seasoned flour and warm the unsalted butter in a large cast iron skillet.
When the butter just starts to brown place the fish in the pan, cook until golden brown on both sides.
Remove the fish to a plate and deglaze the pan with the white wine. When the wine reduces slightly, add the fish back to the pan and ladle enough Creole Sauce to come up the sides of the fish by half, plus ladle a little on top of the fish.
Add the Thyme and bay leaf to the pan and place some of the lemon slices on top of the fish. Cover the pan with a lid or aluminum foil and place into a 350 degree over for 30 minutes.

When plating, carefully remove the fish and filet gently being careful to get rid of all of the bones. An alternate method would be to filet the fish raw and use the head and bones to make your fish stock.

Serve with Creole Boiled Rice and garnish with chopped parsley, lemon slices, and a genourous helping of the Creole Sauce from the pan.

Serves 2-4 depending on the size of your fish.

From Nola Cuisine

Be sure and check out my ever growing Index of Creole & Cajun Recipes which is a directory of all of the recipes featured on this site!

Related Posts:

Cajun Catfish Courtbouillon Recipe

Redfish Courtbouillon is a post from: Nola Cuisine

Fried Okra is sometimes called Southern popcorn, because when you start eating it, you just can’t stop. Try making some as an appetizer at your next gathering to see why. I served mine with a Green Onion Aioli, recipe is below. Enjoy!

Fried Okra Recipe

1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces

For the Eggwash:

3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne

For the breading:

1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder

Oil for frying

Heat the oil to 360 degrees F.

Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the eggwash, mixing it up a bit to cover. Let stand 15 minutes.

In the meantime, combine the cornmeal, corn flour, and seasonings in a brown paper bag, shake well. Take the okra out of the eggwash and place into the paper bag, shake well. Do this in 3 stages for even coating. Fry the okra in batches until golden brown, I did mine in 3 batches to prevent overcrowding the pan, and making the fried okra greasy. Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal. Serve with Green Onion Aioli (recipe below).

Green Onion Aioli Recipe

4 Tbsp Sliced Green Onions
1 Tbsp minced Garlic
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil

Combine the green onions, garlic, egg, lemon juice, and salt in the workbowl of a food processor. Puree well until the mixture is green. With the motor running on low speed slowly drizzle in the oil until the mixture is thick.

More Okra Recipe at Nola Cuisine:

Creole Okra & Tomatoes
Okra Gumbo

Fried Okra Recipe is a post from: Nola Cuisine

Okra Gumbo with Chicken & Andouille Sausage

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, diced
3 Tbsp Garlic, chopped
1 Cup Okra, trimmed and sliced
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
4 Chicken Thighs, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic. Bring to a Boil. Bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, and the parsley.

* I prefer Chicken Thighs for my soups and Gumbos. It’s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I’m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings

More Gumbo Recipes:

Chicken & Andouille Sausage Gumbo
File Gumbo
Turkey Bone Gumbo

Okra Gumbo is a post from: Nola Cuisine

Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover dressing, which is just incredible with this Thanksgiving flavor packed Gumbo, a tip I picked up from my friends over at Mr Lake’s Non-Pompous New Orleans Food Forum.

Turkey Bone Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille Sausage, cubed
3 Tbsp Garlic, chopped
6 Cups Turkey Stock
3 Fresh Bay Leaves
Leftover Thankgiving Turkey Meat
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chopped
1/4 Cup Thinly Sliced Green Onions
Leftover Thanksgiving dressing, or Oyster Dressing
Fresh French Bread

Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate colored Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the leftover Turkey to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with leftover dressing, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

Garnish with green onions, and the parsley.

For the Turkey Stock:

Break apart the Turkey carcass and cover by 2 inches with cold water in a large stock pot. Slowly bring it up to almost a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer, continut to skim.

Add:

4 Cups of roughly chopped onion
2 Cups roughly chopped carrot
2 Cups roughly chopped celery
1 Tbsp Black Peppercorns
2 Bay leaves

Simmer for 4-6 hours. In the last hour add, a small bunch of fresh Thyme, 1 bunch of parsley stems. Strain through a fine mesh strainer, discard the solids.

Stock freezes wonderfully.

Thanksgiving Related Posts:

Turducken
Oyster Dressing Recipe
Praline Sweet Potato Recipe

Be sure and visit my ever growing Index of Creole & Cajun Recipes!

Turkey Bone Gumbo Recipe is a post from: Nola Cuisine