Cutting teeth on Cajun

OK so Robert decides to cook and he does it like everything else he tackles in life....ALL IN! No pussy footing around! Who else do you know that would spend an entire afternoon relaxing at a bar and yucking it up with a fellow foodie, picking his brain, getting his new friend to send him some recipes and diving in head first to a little more elaborate style of cooking than he is acquainted with? One thing I know for sure.....food transcends all cultures, all personalities and all social settings. I love my fellow foodies and their desire to grow and learn. Those of us who are passionate about our food get it. Inspiration comes in all forms. Thanks, Dwayne, for sharing your recipes....new

joke...two guys in a bar...yada yada yada...one new inspired foodie. Robert, your enthusiasm is contagious! Going to have to get my game on!!!! Bon appetit!

CORN MACQUE CHOUX

 

Cut fresh corn off the cob

Melt one block of butter and saute chopped onions and red, yellow

and green bell pepper until wilted.  Add cut up andouille and cook

down for about 10 minutes then add corn niblets and cook another

10 minutes.  Add salt, pepper and Emerils essence.  Add heavy

whipping cream and on low fire let simmer until thickens.  Do not

let boil

 

 

 

20 serving Jambalaya

 

1# of chicken meat, no bones

1# of smoked sausage

1# of hot sausage

1# of andouille

1-½   tubs of chopped seasoning mix

½ jar of garlic puree

1 - 8oz. can of cream of mushroom soup

1 - 8oz  jar of mushroom pieces

1 - 8oz can of Ro-Tel tomatoes & chilies

1 - 8oz can of tomato sauce

4 –Dashes of Worstichere Sauce

2 – Dashes of Kitchen Bouqet 

4 - 8oz cans of chicken stock

2# of Uncle Ben’s Long Grain rice

 

Saute’ sausage, then add all seasoning and continue to saute’.  Add soup, mushrooms, tomatoes, chilies, and tomatoe sauce, bring to slow boil.  Add chicken, and chicken stock, bring back to a boil for 10 minutes.  Add Rice, stirring into mixture continuously.  Once mixed, put cover on pot, turn fire down as low as possible, flip every 10 minutes for about 40 minutes or so.  Kernels should be soft, not mushy.

 

NOTE!!  Be careful when sautéing on a hot fire, constantly scrape the bottom of the pot.  Whatever you do, do not let the rice burn, the 

whole pot will be ruined