From: Cheryl Singhal (csinghal@CAPACCESS.ORG)
Date: Thu Mar 30 1972 - 19:16:47 CST
On Wed, 29 Mar 2000, Ken Walker wrote:
> Kevin Woods asked:
> >1. What is your favorite 1 pot meal?
>
> No question...its gotta be Jambalya, or maybe its Gumbo, or Etoufe (sp?).
> They're all great! Of course you need access to some good Cajun seasonings,
> and ingredients. I don't have a recipe at hand, but I'm sure Cheryl S can
Jambalaya -- hmmm, kinda hard to do *well* on a campout inland, and
Lydia'd probably have a better recipe.
However, Boudreau's recipe, adapted for the late 20th century (and to use
just one pot) -- melt enough Crisco to cover the bottom of your pot (1 to
2 T max); Cut one pound of Chorice into chunks, and fry in the Crisco;
when it's nearly done, add 1/2 lb cubed Spam(TM) or real Ham and fry
slightly. Drain off most of the grease. Stir in 1 teaspoon of flour, 1
chopped onion, a clove of minced garlic, a handful of minced parsley, a
little thyme, a bay leaf well crushed; Cook until the flour browns
without burning (sigh; "first make your roux."). Chop 1
1-pound can of tomatoes; stir into roux, and cook abt 15 to 20 mins. Add
water to make 2.5 Cups, bring to boil, stir in 1.5 C raw rice, salt,
black pepper, and cayenne to taste; simmer covered until rice is done and
dry. (If you've got a spare pot, cook the rice first, drain the
tomatoes, and when they've cooked abt 15 minutes, mix the cooked rice
into it and simmer VERY slowly until dry.). [Chorice = pork sausage links]
Gumbo Hebert:
1 lb boneless chicken, 1/2 lb ham or crab-meat, all chunked. Make your roux
(i.e., brown 1 Tablespoon flour in 1 Tablespoon Crisco until it is a
deep golden brown but NOT burnt.) Add 1 sliced onion and brown. Add 1
pint (abt 2 boxes frozen) coin-sliced Okra, cover and cook maybe 15
minutes? while you mince a clove of garlic, chop a leek, a shallot, some
parsley and some thyme. Stir it all in, along with salt, black pepper
and cayenne to taste, and abt 2 quarts water. Boil, reduce heat simmer
hour'n'half or so. Now; if you've got it and want it, add 1 lb peeled
and veined shrimp and/or 2 dozen oysters(and liquor) and cook another
15-20 minutes. Usually served over rice, but that'll take a 2nd pot. (g)
Also usually served with Louisiana Hot Sauce.
CAUTION! making that roux is a VERY time consuming project. Although it
sounds like browning the flour for gravy, it's a much slower process. If
you're in a hurry, and don't mind the fact that it'll taste *different*,
omit browning the flour. You can add a touch of gravy-master for the color.
If you're really cutting corners, skip the salt, pepper, cayenne,
parsley, and thyme, and substitute 1 T Old Bay seafood seasoning (the
stuff you use on spiced shrimp).
Another easy one-pot Cajun is Red beans'n'rice -- 1 lb sausage links, cut
into chunks and browned; add 2 cans dark red kidney beans, including
liquid, and 1 T dried chopped onion; Fill 1 empty bean can with water and
pour in; add 1/2 can raw white rice; cover, simmer 20 to 30 minutes.
Serves 6 adults, feeds 2 Scouts.
Cheryl
