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Mother's
Red Beans
 2
lbs. Red beans
1 lb. Smoked sausage
1 lb. Ham, grade A
1/4 lb. Ham fat, rendered
1 Ham bone
1/2 lb. Onions, diced
1/4 lb. Green onions, diced
1/3 lb. Bell pepper, diced
3 oz. Garlic, minced
2 Bay leaves
1/2 tsp. Thyme
1/3 tsp. Salt
1/4 tsp. Black pepper
2 qt. Chicken stock
2 qt. Debris Gravy
Render ham fat in skillet. Remove cracklins from the
remaining fat. Sauté sausage and grade A ham. Add onions,
bell pepper and green until tender. Add garlic, salt,
pepper, thyme, bay leaves. Add red beans and stir into
vegetables. Add stock and debris gravy. Bring to a boil,
reduce heat and simmer until red beans are tender and
become creamy.
Mother's Seafood Gumbo
1-1/2 gal. Crab stock (see recipe)
6 lbs. Cleaned okra (fresh or quick frozen)
12 oz. Fat (ham fat, vegetable oil or brown fat)
6 oz. All-purpose flour
2 lbs. Lump crabmeat
1 gal. Oysters, retain oyster water and wash oysters
4 lbs. Shrimp, peeled and de-veined
 Crab
Stock
Salt and pepper to taste
1 lb. Onions, finely diced
1/2 lb. Bell pepper, finely diced
3 oz. Garlic, ground
4 gal. Water
6 lbs. Clean gumbo crabs
4 Bay leaves
1 oz. Whole black peppercorns
1/2 lb. Onions, dice large
4 Sprigs of parsley
1/4 tsp. Thyme, dry
8 oz. Brandy
1/5 Dry white wine
Place crabs in roasting pan, then place on top f stove.
Cook until crabs turn orange. Flame with brandy - please
be careful. Add crabs to water in large stock pot, bring
to boil. Reduce flame. Add vegetables, white wine and
seasoning, simmer for 4 hours. Strain stock through
cheesecloth, reduce to 2/3 volume. It's important that
ALL particles are strained out. Stock should be dark,
but clear.
Roux
Add 6 oz. All-purpose flour to 6 oz. of hot fat. Cook
until brown, add onions, bell pepper, and garlic to
roux. Cook until chocolate brown.
Gumbo
Place cooked okra in pot with crab stock, salt, pepper,
bay leaves, and thyme. Bring to a boil, reduce flame,
and simmer for about 20 minutes. Add roux, bring back
to a simmer and cook for 10 more minutes. Add shrimp,
oysters and crabmeat. Simmer until shrimp and oysters
are cooked. Adjust consistency by adding more stock
if too thick, or more roux if too thin, adjusting salt
and pepper to taste.
Jerry's Jambalaya
 First
Place Winner
1985 La Fete Jambalaya Cook-off
2 oz. Butter
1 cup Onions, diced
3/4 cup Rice
2 cups Chicken stock
3 Bays leaves, whole
8 oz. Smoked sausage, sliced
8 oz. Chicken, diced in large chunks
1/2 cup Celery, diced
1-1/2 tbs. Garlic, finely minced
1 tsp. Thyme, fresh, chopped
1 tsp. Basil, fresh, chopped
1 tsp. Oregano, fresh, chopped
1/4 tsp. White pepper
1/4 tsp. Cayenne pepper (or to taste)
1-1/2 tbs. Flour
6 oz. Creole tomato sauce (see recipe)
1/2 cup Green onion tops, chopped
In a medium saucepan (use the type of pan that will
also go into the oven), melt butter, add one half cup
of onions and sauté until onions are clear. Add rice,
1 cup of chicken stock and 1 bay leaf. Bring to a boil,
then remove from stove and place in a 450 degree oven
for five to seven minutes. Remove from the oven and
hold. Rice should be approximately half cooked.
In a heavy pot, render fat out of the sausage. Remove
sausage, Sauté chicken in the same pot and remove. Sauté
the rest of the onions with celery, green peppers, garlic
and seasonings (thyme, basil, oregano, white pepper,
cayenne pepper) in remaining fat. Dust with flour (sprinkle
about 1-1/2 tsp. On top of vegetables to thicken and
flavor) and cook for five minutes. Add remaining chicken
stock, cook two minutes, and add sausage and chicken,
pre-cooked rice, creole tomato sauce, green onions and
2 bay leaves. Simmer for 30 minutes or less or until
done, but not too dry. Salt and pepper to taste. Serves
six.
Creole Tomato Sauce
The following recipe is a basic tomato sauce that is
difficult to make in small quantities. You can make
the whole amount and freeze the remainder for other
uses, such as on pasta dishes.
3 lbs. Ripe creole tomatoes
1/4 cup Olive oil
3/4 cup French shallots, diced
6 a Medium cloves garlic, diced
1 tsp. Thyme, fresh
1 tsp. Oregano, fresh
2 tsp. White pepper
1/4 cup Red wine
1 tsp. Sugar
Boil whole tomatoes for one minute, then remove skins,
cut in half, remove seeds and dice - should have about
seven cups. Heat olive oil in medium saucepan, add shallots
and cook for two minutes. Add garlic, thyme, oregano,
basil and white pepper. Sauté shallots until clear.
Add diced tomatoes, bring mixture to a boil, add red
wine and sugar, reduce heat and simmer for 45 minutes
to 1 hour, or until tomatoes begin to break up. Salt
and pepper to taste and purée in a blender of food processor.
Yields 5 cups.
Mother's Bread Pudding
20 cups Stale French bread
2 oz Brandy
6 Whole eggs
1-1/2 qts. Whole milk
3 tbs. Brown sugar
2 cups Granulated sugar
3 cups Fruit cocktail, in syrup
1/2 tsp. Nutmeg, ground
3 tbs. Cinnamon, ground
1 oz. Pure vanilla (triple this amount if imitation)
2 sticks Butter, softened to room temperature
Preheat oven to 350 degrees F. Lightly grease the bottom
and sides of an 8" x 10" (3" deep) baking pan with butter.
Combine all ingredients in a large mixing bowl and mix
until all the bread is broken into small pieces. Pour
mixture into baking pan and bake at 350 degrees for
approximately 90 minutes, until edges and top are browned.
May be served hot or cool to warm or cold. Top with
buttered brandy sauce. Yields 24 servings.
Buttered Brandy Sauce
1 cup Butter, clarified
1/8 tsp. Cinnamon, ground
1 pinch Nutmeg, ground
2 tbs. Dark brown sugar
1 oz. Brandy
Combine all ingredients in a medium saucepan. Raise
to a boil, then hold warm in a double boiler or a pot
set into another pot of hot water. |
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