Cajun Roots

Shrimp Creole

Ingredients:

• 2 pounds of large Shrimp 25count

• One Large White Onion

• Five Tomatoes

• Onion Tops (green onions)

• One Bell Pepper

• One Habanero (add more if you like it spicy)

• One clove garlic

• One pound of Spicy Pork Sausage

• One pound of Pearl Onions

• One Pound of grape tomatoes

• All Purpose Flour

• Long Grain Rice

• Garlic Bread

• seasonings, (Garlic Powder, Onion Powder, Cayenne Pepper, Salt)

• Extra Virgin Olive Oil

• 2 cups Seafood Stock

• 1 can Tomato Sauce

Shrimp Creole

Recipe

Chop all vegetables except for the tomatoes, place all five tomatoes in a pot of water and bring to a boil. Once the water begins to boil remove from heat. remove and discard the tomato skin. Peel, devein and season the shrimp liberally. Place the shrimp in the fridge. Using a large Cast Aluminum pot (Magnalite or similar) add olive oil to the pot and place on medium heat. Once oil is hot add sausage and brown on all sides. Remove sausage from the dish chop into small pieces and place aside. Add the large chopped white onion, garlic, bell pepper and habanero one at a time. let each sauté until soft before adding the next. this dish is all about layering each ingredient into the dish for a complex flavor.

Shrimp Creole Recipe Continued

Once all vegetables are in the pot add flour. Using a large spoon sprinkle the flour evenly over the bottom of the pot. The key here is to brown the flour without burning it so stir continuously. You will continue to add flour (four or five large spoons full) don’t forget to stir, this should take 45 to 90 minutes. The purpose of the flour is to thicken the dish. Once the flour is brown add the tomatoes and a cup of water, stir well and cover the dish so the tomatoes can break down (15mins or so). Next add the seafood stock, sausage and tomato sauce then bring to a simmer. Once the dish is at a simmer, add the pearl onions, grape tomatoes, and some of the green onions. simmer for 20 mins then add the shrimp (you can start the rice at this time as well). let the dish cook for another 15 mins then serve over rice with garlic bread and garnish with the onion tops. Bon Appetit

Jerrod’s Gumbo Juice

Great for Soups, Stews, Gumbo…

Ingredients

• Peppers

• vinegar

• Water

Chop fresh peppers… use whatever kind you want. If you like spicy then use hot peppers like Habaneros, Chillies or if your hard core get some Carolina Reapers. Chop enough peppers to fill a mason jar or whatever container you’re using. Fill the jar with the peppers then mix white vinegar and water 50/50 mix in a sauce pan. Heat the mixture on a stove until it just begins to boil, remove from the heat and pour into the jar of peppers. Securely tighten the lid and let the jar cool. If using a mason jar the cooling affect will seal the container. When your ready to enjoy open the jar and pour liberally over your dish… ENJOY!

Chicken and Sausage Gumbo “It Starts with a Roux”

Ingredients:

• 2 Large Whole Organic Chickens

• Two Large White Onions

• Onion Tops (green onions)

• One Bell Pepper

• One Habanero (add more if you like it spicy)

• Two Jalapeños

• One clove garlic

• 3 stalks Celery

• One pound of Spicy Pork Sausage

• One Pound of Andoullie Sausage

• 1/2 cup Fresh Parsley

• Two Cups All Purpose Flour

• Long Grain Rice

• Garlic Bread

• seasonings, (Garlic Powder, Onion Powder, Cayenne Pepper, Salt)

• Extra Virgin Olive Oil

• Two Cups of Chicken Stock

• Drinking Water

Chicken and Sausage Gumbo Recipe

Preparation: Chop all vegetables, de-bone the two chickens and remove all skin. Season the de-boned chicken liberally this is a big dish and the flavor will come from seasoning the chickens. I like to use the carcass and skin to make a chicken stock. you can bypass this step and buy a pre-made stock if you choose. You can also buy chicken that is already processed we like using whole organic chickens.

Chicken And Sausage Gumbo Make a Roux

Next make the Roux (you can also buy a pre-made roux… we always make our own) Add the two cups of flour to a sauce pan, add olive oil to the flour… add just enough to form a paste the flour should no longer be dry. apply medium to low heat and stir… the objective is to darken the flour as much as possible without burning it. “!!IMPORTANT!! don’t stop browning the flour until it looks like chocolate!” Open your windows because it will get smokey but its going to be worth the effort, trust me.

Chicken and Sausage Gumbo Recipe Continued

Once your roux is the correct color add water to stop the cooking process, It’s going to steam but thats okay. Using a large Gumbo pot (15 to 20 quart stock pot) add olive oil to the pot and place on medium heat. Once the oil is hot add the sausage and chicken then brown on all sides. Once brown remove all meat from the dish chop sausage into small pieces and place it all aside. Add the large chopped white onion, garlic, bell pepper, habanero and jalapeños one at a time. let each sauté until soft before adding the next. this dish is all about layering each ingredient into the dish for a complex flavor. Next, add the chicken, sausage, chicken stock, fill remaining space with drinking water, add the roux, fresh parsley and celery. Allow the gumbo to heat up. Once at a boil reduce to a simmer and let it cook for 45 to 90mins, stir and taste occasionally you will know when it’s ready. Just before its done add the green onions. Serve over rice as a SOUP. you can also add boiled eggs, it’s really good with a potato salad as well. Bon Appetit