Wild Duck and Andouille Sauce Piquant

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry

Amount Measure Ingredient — Preparation Method
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1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”

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Filed in Cajun Recipes on Monday, October 19, 2009 · Andouille, bell, bell pepper, Brown, chablis wine, cup, cup olive oil, cup water, dish poultry, Duck, duck breasts, flour, green onions, Justin, Justin Wilson, Louisiana, louisiana hot sauce, measure ingredient, oil, Olive, plain flour, Preparation, Recipe, roux, roux 3, Salt, Sauce, Stir, teaspoons salt, Tomato, tomato sauce, water, Wild, wild duck · Comments Off

Remoulade sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle Durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea & Perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually.
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. “Some of my friends
say they even like this over some desserts, but I don’t believe then, no.”
From Justin Wilson’s “Outdoor cooking With Inside Help”

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Filed in Cajun Recipes on Friday, October 16, 2009 · cajun sauces, Creole, cup, cup ketchup, cup olive oil, Durkee, horseradish, Justin Wilson, ketchup, Lea, Louisiana, louisiana hot sauce, Mayonnaise, measure ingredient, mix mayonnaise, mustard, oil, Olive, outdoor cooking, Perrins, pint, poupon, poupon mustard, Preparation, preparation time, Sauce, sauce recipe, serving size, teaspoons, vinegar, wine, wine vinegar · Comments Off