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Cajun Cookin', Part 1

© Judy Howle

One of the most popular regional cuisines in America, Louisiana Cajun and Creole cooking has grown by leaps and bounds in the past 2 decades. I first became aware of Cajun cuisine watching Justin Wilson's TV cooking series. I purchased his book, The Justin Wilson Cook Book, first published in 1965, which I believe was the first of several books by this remarkable Cajun storyteller and chef.

Another outstanding and creative artist of Cajun and Creole cooking is Chef Paul Prudhomme. His book Paul Prudhomme's Louisiana Kitchen is one of my most-used cookbooks and all of his recipes are delicious. He has written several more cookbooks, including Fork in the Road, Fiery Foods that I Love, and Seasoned America.

Here is a sampling of recipes and some links to find many more Cajun Recipes.

SEAFOOD AND ANDOUILLE GUMBO
This is my version of Paul Prudhomme's recipe.

• 2 cups chopped onions
• 1-1/2 cups chopped green bell peppers
• 1 cup chopped celery
• 1 cup chopped okra (optional)

• 2 whole bay leaves
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. red pepper
• 1/2 tsp. thyme
• 1/4 tsp. oregano

• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 Tbsp minced garlic
• 1 can chicken broth
• 4-5 cups water
• 2 lbs. shrimp
• 1 doz. Oysters in their liquid
• 3/4 lb. Crabmeat
• 1 lb. andouille Cajun sausage, cut up

Heat oil and flour in microwave in heatproof glass bowl or measuring cup, on high, stirring every 2 min., until med-dark brown. Put in large pot. Sauté onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, and okra, stirring well. Cook 1-3/4 hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice.

JUDY'S RED BEANS AND RICE
(Adapted from Paul Prudhomme's recipe)

• 1 lb. dry red kidney beans
• water to cover beans
• 2 ham hocks for flavoring (optional)
• 2-1/2 cups finely chopped celery
• 2 cups finely chopped onions
• 2 cups finely chopped green bell peppers
• 5 bay leaves
• salt to taste (1-2 tsp.) added when beans are nearly done
• 2 tsp. pepper
• 2 tsp. dried thyme leaves
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. oregano leaves
• 1 tsp. red pepper (cayenne)
• 1 Tbsp. Tabasco sauce
• 1 lb. andouille smoked sausage or Polish sausage, cut into 3/4" pieces
• 4 cups hot cooked rice

Sort and wash beans well. Cover beans with water 2" above beans and soak overnight. Drain just before using. Place ham hocks, beans, vegetables and seasonings in stockpot with ample water to cover beans by 1-2". Bring to a boil; reduce heat and simmer for 1-1/2 hrs. or until beans are tender but not falling apart. Remove ham hocks and pick meat from bone. Add salt if desired. Add sausage and continue cooking until beans start to break up. Add ham meat and serve immediately over hot cooked rice.

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