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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Seafood Dirty Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Amount Measure Ingredient — Preparation Method
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1 3/4 pounds Small shrimp (see notes)
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1/2 cup Canned tomato sauce
3 tablespoons Onions — chopped very fine
2 1/2 tablespoons Green bell peppers — chopped
2 tablespoons Celery — chopped very fine
1 teaspoon Minced garlic
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dried thyme leaves
1/2 teaspoon Ground cayenne pepper
1 1/2 cups Basic shrimp stock
1/2 cup Heavy cream
3 1/2 cups Basic cooked rice
3/4 cup Green onions finely chopped
1 cup Packed — lump crabmeat (1/2lb
NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with
shells and substitute other seafood ingredients for the heads in making
the seafood stock. Peel the shrimp and use the heads and shells to make
the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white
pepper, thyme and cayenne pepper; saute over medium heat 5 minutes,
stirring frequently. Add the stock and continue cooking over high heat for
10 minutes, stirring occasionally. Stir in the rice, green onions and
crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat
through and serve immediately. From Paul Prudhomme’s Louisiana Kitchen
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