The second printing has just arrived!  We are proud of this good little cookbook. It shares our deep seated heritage of the Cajun cuisine to all of the world!  Bon Appetit!

Oven Grilled Filets or Shrimp

 

 

Filets of any kind of fish
One lemon, slice half the lemon, save other half to squeeze on fish
Sliced bermuda onions
Virgin olive oil
Cracked coarse black pepper
Kosher salt

On a baking pan drizzle olive oil. Place filets in pan, drizzle with olive oil, season to taste, squeeze 1/2 lemon over the filets, place onion slices on each fish filet; place lemon that has been sliced on each fish. Dot with butter (optional).

Place uncovered in a 350 degree oven for 25 minutes. In ROUX, this is done with shrimp, but fish can be substituted.

Beautiful Pearl Onions for your French Rump Roast

This is the best way to do pearl onions for the recipe, French Rump Roast on page 20 of Roux.

To peel pearl onions, place in boiling water for three minutes, drain, cut off flat end and pull from the tip...the skin pocket will just slough off.  Voila, perfect little pearls!  Bon Appetit!

New Orleans Red Beans and Sausage

I love New Orleans so I will post photos from time to time of one of my favourite Louisiana Cities!

French Market circa 1900's

Ingredients

2 lbs.red beans
2 lbs.smoked pork sausage, sliced
1/2 lb. of bacon, sliced
1 onion, chopped
1 bell pepper, chopped
salt and black pepper
Cajun and Creole Seasoning blend

Fill a stock pot half full of water. Wash beans in a colander. Add red beans, onion, bell pepper, sausage and bacon; add salt and pepper. Add Creole and Cajun Seasoning (optional). Stir. Cook on high heat until it comes to a boil. Lower heat to medium low. Simmer approximately 1 hour until the beans are soft and the gravy is thick. Stir often. Season to taste while simmering.
Serve over steamed rice.

Monday was "WASH" day; when clothes were hand cranked through a roller to squeeze the water out and washing machines and tubs of water were on the back porch...this was an all day affair with families...so a pot of beans was put on the stove and simmered all day. Tuesday was ironing day!

Seafood Gumbo

Seafood Gumbo

This is my mother-in-laws recipe...and she was the finest cook of Cajun food that I have ever tasted!
Bon Appetit!!!

3/4 cup of All Purpose Flour
3/4 cup of corn or vegetable (NOT canola or peanut etc.)
2 pints of oysters (drained)
2 pounds of shrimp (peeled)
4 cans of lump crabmeat (drained)
1 onion (chopped)
1 bell pepper (chopped)
3 garlic cloves (chopped)
1 rib of celery (chopped)
File (sassafras grounded into a powder)
2 quarts of water
1 bunch of green onion tops (chopped)

Make a very dark roux with the oil and flour. (see Basic Roux recipe in Roux, Simple Cajun Recipes)

Add onions, bell pepper, garlic, and celery to roux and sauté until clear. Spoon this mixture into a gumbo pot and add 2 quarts of water and 2 tablespoons of Filé; stir.

Simmer about 1/2 hour. Add more water if gumbo is too thick. Add shrimp, oysters and crabmeat one hour before serving.

Add seasoning to your taste. Ladle gumbo over steamed rice in a soup bowl. Add onion tops and dust with Filé.

Roux, Simple Cajun Recipes

ROUX is just a straightforward book of good recipes.

My mother was French (therefore, the Five Mother Sauces) and German (ergo, the Cabbage Rolls) and my father was Vraie Cadien, a true Cajun, (so, there you have the Gumbos, the Crawfish boils and the Bourre (card) games.

ROUX is a compact book, and can be packed easily for trips, placed in purses, brief cases and back packs. 

It can be brought easily anywhere you desire to share with your friends and family. 

This size book makes it easy for you to do.

So, please enjoy! Bon Appetit!

Susan D. Savant

One copy is 20.00 + 3.00 s/h  including postage and handling. We accept PayPal as of August 2011 !