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
——– ———— ——————————–
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”

– - – - – - – - – - – - – - – - – -

If you enjoyed this post, make sure you subscribe to my RSS feed!

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

Red Beans and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper
Cooked Rice

Boil pork 5 minutes to get rid of salt. Put pork in second water (hot)
and add beans, water, should be one-half inch above beans. Add
immediately, one bell pepper, one chopped onion, celery, garlic, Italian
seasoning and whole hot pepper. Cook slowly two to three hours, until
gravy is thick and beans tender — just before dishing out add a pinch of
italian seasoning again. Salt to taste and serve with rice. From “Talk
About Good” contributed by Mrs. Charles Barras, Jr.

– - – - – - – - – - – - – - – - – -

If you enjoyed this post, make sure you subscribe to my RSS feed!

Filed in Cajun Recipes on Friday, October 16, 2009 · Beans, beans and rice, beans and rice recipe, bell, bell pepper, celery, chopped onion, cloves garlic, hot pepper, italian seasoning, measure ingredient, Mrs. Charles Barras, onion, pepper, Pork, pound, pound salt, Preparation, preparation time, Recipe, Red, red beans and rice, red beans and rice recipe, red kidney beans, Rice, Salt, salt pork, second water, Serving, Size, water · Comments Off