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Rita & Oren's Cajun Kitchen

Click on a recipe below:

Gumbo Recipe
Jambalaya Recipe
Maque-Choux Recipe
Shrimp Etouffee

Chicken & Sausage Gumbo

This recipe is for chicken and sausage gumbo:
  • 1 frier or hen, cut up or deboned
  • 2 onions, chopped
  • 6 quarts of water
  • 1/4 cup of green onions
  • 2 links of smoked saugage, cut in pieces
  • 1/4 cup of Parsley , chopped
  • 1 teaspoon 'file (optional - gumbo 'file is ground sassafras leaves)
First you make a roux: To one cup of vegetable or corn oil, add one and one half cups of flour and brown over medium heat, stirring constantly with a whisk to make a dark brown roux. Do Not burn the flour, because this will ruin the roux . Add the onions, fry slowly until well browned and carmelized, add the green onions and parsley and cook slowly until pulpy. Add the chicken and brown with the roux and onions over low heat, stirring constantly. Add water or stock to the mixture and stir until the roux is blended with all of the ingredients. Cook until liquid comes to a boil, then cover and cook over medium heat until the chicken is fork tender.

While the chicken is cooking, fry off the sausage. Remove excess fat and add to the gumbo, and cook for the final 10 minutes of cooking time. Add salt, pepper, poultry seasoning to taste. Serve over hot cooked rice in a shallow bowl. Add gumbo 'file (ground sassafras leaves) to gumbo before serving. Serves about 8.

Jambalaya

The ingredients for the Jambalaya are:
  • 1 1/2 lbs. Smoked Sausage
  • 2 Med. Onions, Chopped
  • 2 Stalks Celery, Chopped
  • 1 Lg. Bell Pepper, Chopped
  • 1 8 oz. Can Tomato Sauce

Brown sausage lightly in a saute pan and drain fat. Transfer sausage to a larger pot, then saute onions, celery, and bell peppers in the same pan used to brown the sausage. Saute until well carmalized and limp and add the vegetables to the pot containing the sausage.

Add two cups of uncooked rice to the pot, and add two cups of water to the pot and stir over medium heat. Add the can of tomato sauce to the pot and stir all the ingredients until well blended. Cover the pot and simmer until the rice is cooked. Stir often so that the rice does not stick to the pot. Add salt, pepper, and any other seasoning to taste.

Makes 4 to 6 servings. Substitute shrimp, ham, or chicken as alternate meats for the jambalaya.

Maque-Choux

(Smothered Corn)

The ingredients for the Maque-Choux are:
  • 1 Dozen Ears of Yellow or White Corn
  • 1/2 Cup Oil
  • 2 Cups Onions, Finely Chopped
  • 1 Lg. Bell Pepper, Chopped
  • 2 Stalks Celery, Finely Chopped
  • 1 Lg Can of Whole Tomatos (Mashed and Chopped)
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Red Pepper
  • 1 Lb. Pickled Meat or Salt Pork cut into 1/2" cubes

One side dish that complements Jambalaya is smothered corn. Shuck corn, clean away the silk, and cut kernels in layers untill removed from cob. Scrape kniife along the cob to get the milk out of the cob. Heat oil in a large pot, add meat to the pot, and cook until meat is almost done. Next, add onions, celery, and bell pepper and cook until transparent and carmelized . Add corn to the pot and add the tomatos while stirring in the corn. Add salt, black pepper, and red pepper, stir well, and cover pot until corn is done. Stir often so that the corn will not stick or burn.

Shrimp Etouffee

The ingredients for the Shrimp Etouffee are:
  • 2 Tablespoons Oil
  • 1 Tablespoon Cornstarchl
  • 1 Large Onion, Finely Chopped
  • 1 Lb Deveined Shrimp
  • 1/2 Cup Green Onions, Finely Choped
  • 1/4 Cup Parsley, Finely Chopped
  • 2 Tablespoons Tomato Paste

Heat oil and saute onions until transparent, add shrimp and cook until shirmp turns pink Mix cornstarch into a little water add add to shrimp. Add tomato paste to cornstarch and shrimp, making a gravy. Cook for 20 minutes on a low fire, then add green onions and parsley. Cook for another 20 minutes over a low fire stirring occasionally. Season to taste and serve over rice. Add hot sauce if desired.

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