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Authentic Cajun Recipe thread (1 Viewer)

So I added some ground mustard to my Gumbo.  I am not sure if it was just in my head but I think it made it taste better.

 
I would love to learn some Cajun recipes.  Being in Iowa there are no places near that serve authentic Cajun food.  I was in Shreveport earlier this year and had Cajun food every day I was there.

 
I would love to learn some Cajun recipes.  Being in Iowa there are no places near that serve authentic Cajun food.  I was in Shreveport earlier this year and had Cajun food every day I was there.
This site's pretty good for gumbo - several tips, techniques, recipes.  

Question for the Cajuns in here - what's your stance on tomatoes in your gumbo?  One of my best friends from New Orleans is adamant they do not belong. 

 
Made red beans and rice last night pretty much following the recipe in this thread.

 So simple, so delicious and makes the house smell incredible while simmering. 

 
the most authentic cajun anything i am aware of are zapps spicy cajun crawtator chips i dont even know if a crawtator is a real thing but some guy who lives in a shack on poles in a swamp thinks so and thats good enough for the old swcer take that to the bank bromigos 

 
I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.

 
I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
Ashamed to admit it, but I have used ZATARAIN'S in the past and rather enjoyed it. :bag:

I'd gladly take an easy recipe from scratch too. 

 
I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
This looks easy:

INGREDIENTS

1 (14-ounce) can chicken broth

1 bay leaf

1 1/2 cups long-grain rice

1 tablespoon bacon grease or Vegetable oil

1/2 pound ground beef

1 medium onion, chopped

1 celery rib, chopped

1/2 green bell pepper, seeded and chopped

1/2 cup finely chopped chicken livers

2 cloves garlic, minced

1/2 teaspoon salt

2 teaspoons Cajun Seasoning, I like Tony Chachere's

1/4 teaspoon dried thyme

INSTRUCTIONS

Set aside 1/2 cup of the chicken broth and pour remaining chicken broth in a medium saucepan. Add 1 1/2 cups water and bay leaf. Bring to boil. Add rice, cover and cook 20 minutes.

Heat bacon grease in a cast iron Dutch oven. Add ground beef and crumble it with a wooden spoon.

Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.

Add salt, Cajun seasoning, and thyme.

Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.

Remove bay leaf from rice and add rice to Dutch oven. Stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.

 
the most authentic cajun anything i am aware of are zapps spicy cajun crawtator chips i dont even know if a crawtator is a real thing but some guy who lives in a shack on poles in a swamp thinks so and thats good enough for the old swcer take that to the bank bromigos 
They're real and they're magnificent.

 
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I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
I can't stand this guy's cadence but this is a killer dirty rice recipe.

https://www.youtube.com/watch?v=Y4VflUOUTsY&t=301s

Toups is good too and probably more traditional.

 
Wait - I've been eating chicken livers!!!!!!???????  I'm out!!!!!!!!!!!!!!! Well, maybe not....
Chicken livers are awesome.  Do not confuse them with beef liver. Someday they will supplant the wing as the preferred fried snackmeal. They also make sublime pate, and add flavor to a host of other dishes like dirty rice and boudin.

 

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