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Cajun Recipes

 Chicken and Andouille Sausage Gumbo 
  • 1 (5 pound) chicken, cut into 10 pieces
  • salt and freshly ground pepper
  • cayenne pepper
  • garlic powder
  • 2 1/2 cups all purpose flour
  • 1 cup oil
  • 2 cups chopped onion
  • 2 cups chopped green pepper
  • 1 1/2 cups chopped celery
  • 6 cups chicken stock
  • 1 pound Comeaux's Andouille Sausage, diced
  • 1 1/2 teaspoons minced fresh garlic
  • oysters, optional
  • steamed rice

Arrange chicken on a baking sheet and season evenly with salt, cayenne and garlic powder.  Let stand 30 minutes at room temperature.  Combine chicken pieces and flour in a large paper bag and shake until chicken is well coated.  Heat oil in large skillet over medium high heat.  Add chicken (reserve remaining flour) and brown on all sides.  Remove with slotted spoon and set aside.  Loosen any brown bits on bottom of skillet.  Using whisk, add 1 cup reserved flour and stir constantly until roux is very dark brown.  Remove from heat and add onions, green pepper and celery, stirring to blend thoroughly and prevent burning.  Transfer to large saucepan.  Stir in stock and bring to boil over medium high heat.  Reduce heat, add Comeaux's Andouille Sausgage and garlic, and simmer 45 minutes, stirring occasionally.  Remove chicken from bones and cut meat into small pieces.  Return to sauce pan and cook thoroughly.  Season with salt and pepper and serve immediately over steamed rice in individual soup bowls.  Oysters may be added last 5 minutes of cooking.  Serves 8.

 Fried Crawfish 
  • 1 pound peeled crawfish tails
  • 4 ounces milk
  • 2 eggs
  • 4 teaspoons baking powder
  • 1 cup flour
  • seasonings to taste

Make a mixture of of eggs, milk and baking powder.  Marinate the crawfish tails in this for about 2 hours.  Remove and season with salt and red pepper.  Dip in flour and fry in hot fat until done.  Doesn't take long.  Great as an appetizer with various dips, but we prefer it plain.  Serves 4 as entrée. Easily doubled.

 Crawfish Étouffée 
  • 2 sticks butter
  • 2 small onions, chopped
  • onion tops, chopped
  • 1 small bell pepper, chopped
  • 2 pounds crawfish tails
  • salt and pepper to taste
  • parsley, chopped

Chop and sauté in butter, onion and onion tops.  Add crawfish fat, cover and cook 5 minutes.  Add crawfish tails, season with salt and red pepper.  Cover and cook about 15 minutes until done.  Add parsley just before serving and serve over rice.

 Crawfish Maque Choux 
  • butter to cover bottom of pot
  • 2 large onions, chopped
  • 1 clove garlic, diced or pressed
  • 1 bell pepper, chopped
  • 1/2 lb. Comeaux's Smoked Tasso, chopped
  • 5 ears of fresh corn, cut
  • 1 can Rotel tomatoes
  • 2 pounds of crawfish, shrimp tails or crabmeat
  • parsley and onion tops, chopped

Place onions, garlic, bell pepper in medium size pot with butter.  Sauté.  Add fresh corn with corn milk from corn and season to taste.  Stir well.  Cover and let simmer stirring occasionally.  Add Rotel, a little bit of water, cover and simmer 1 hour on low heat.  Add seafood and cook another 15-20 minutes.  Can also add parsley and green onions, You may substitute 2 cans whole kernel corn with 1/3 cup evaporated milk.  Serves 6-8.

 Oyster and Tasso Spaghetti 
  • 1 lb. Comeaux's Tasso, cubed
  • 6 dozen oysters
  • 1 glove garlic
  • 1 bunch green onions
  • 1 cup chopped parsley
  • 1/4 cup olive oil
  • 1 cup sliced mushrooms, optional
  • 1/2 teaspoon basil
  • 1 pound spaghetti
  • 1/2 cup Parmesan cheese
  • salt and pepper to taste

Drain oysters well.  Reserve liquid.  You may need it if spaghetti is too dry.  Sauté garlic, onions, parsley in olive oil.  Add mushrooms and oysters.  Cook over low heat until oysters curl.  Add basil.  Toss oyster mixture with cooked spaghetti and Parmesan cheese.  If spaghetti is too dry you may add olive oil or oyster liquid.  If spaghetti has too much liquid you could add Italian bread crumbs and/or more Parmesan cheese.  Serves  6 generously.

 Turkey and Andouille Gumbo 
  • 1 turkey carcass
  • 1/2 cup salad oil
  • 1/2 cup all-purpose flour
  • 1 1/2 large onions, chopped<
  • 1/2 green pepper, chopped
  • 1 stalk celery, chopped
  • 1 1/2 pounds Comeaux's Smoked Andouille Sausage, cut into 2 1/2 inch pieces
  • salt
  • red and black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onion tops
  • hot cooked rice filé (optional)

Use a turkey carcass with a little meat left on it; a smoked turkey is best.  Cover carcass with water and boil until meat leaves bones (about 1 hour).  Reserve broth, and remove meat from carcass; discard bones.  Combine salad oil and flour in a large iron pot; cook over medium heat, stirring constantly, until a medium brown roux is formed.  Add onion, green pepper and celery; cook about 5 minutes or until tender, stirring constantly.  Add Comeaux's Andouille Sausage, turkey and 2-3 quarts broth (add water to make 2 quarts if necessary).  Simmer 1 hour.  Season gumbo to taste with salt and pepper.  Stir in parsley and green onion, cook 10 minutes longer.  Serve over rice.  Thicken with filé, if desired.  Serves 8-10.