New Orleans Guacamole Cajun Recipes

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Steps:

• Bake chicken breasts in oven at 350°F until done with whatever seasons you like. The Chef Tony's brand Creole seasoning with some garlic powder works well.
• When chicken is done, add water to it to make the broth. Let cool then shred chicken breasts; set aside.
• Fill bottom of pot with olive oil.
• Add onions, green bell peppers, and celery. Sauté until onions are done. You want to have a pretty even mixture of the three.
• Add flour for thickening.
• Add shredded chicken and "broth", tomatoes (juice too), seasonings and any optional ingredients.
• Simmer for about 30 minutes until all the flavors mesh. You want it to be like a thick stew--if it's too thick add some hot water and if it's too runny add some more tomatoes or some roux (1 stick of butter and 1/2 cup flour melted).
• Serve over warm white rice and if you have it some warm French bread or rolls.
• Sometimes it's too thick if you reheat it--it's completely normal--just add some hot water or tomatoes.