CAJUN AND CREOLE

1. Andouille In Red Gravy adapted from Prudhomme Family Cookbook

Ingredients 6 Tablespoons Butter
1 1/2 Pounds Andouille -- cut into 2 in pieces
3 Cups Packed Onions -- julienned
6 1/2 Cups Pork Or Beef Stock -- in all
1 1/2 Teaspoons Cayenne
3/4 Teaspoon Salt
1/2 Cup Celery -- finely chopped
1/2 Cup Green Pepper -- finely chopped
1 Teaspoon Garlic
1 Can Tomato Sauce
1/4 Cup Fresh Parsley -- finely chopped
Rice

Directions Brown the sausage in butter. add 2 cups onions, cover and cook until sausage and onions stick to the bottom. Add 1 cup stock and scrape the bottom the pan. add salt and pepper, recover and cook about 2 minutes, add celery, bell pepper and garlic. cook 3 minutes. add tomato sauce, cook 5 minutes. add 1/2 cup onions. cook until sauce is thickened. allow the sediment to build up on the bottom before stirring. stir in the parsley and add 3 1/4 cups stock. scrape pan clean. cook until liquid has reduced to a thick dark red gravy about 20 minutes. Stir in the remaining onion and stock, bring to boil. reduce heat. simmer until gravy is thicker about 15 minutes. serve immediately.

2. Jambalaya adapted from Storm

Description
Ingredients 1 Teaspoon Salt
1/2 Teaspoon Cayenne
1/2 Teaspoon Black Pepper
1/2 Teaspoon Thyme
2 Chicken Breast -- cubed
2 Teaspoons Vegetable Oil
1 1/2 Cups Celery -- chopped
1 1/2 Cups Onion -- chopped
1 1/2 Cups Green Pepper -- chopped
2 Cloves Garlic
1/2 Pound Tasso -- chopped
6 Ounces Andouille -- sliced
1 Pound Stewed Tomatoes
8 Ounces Tomato Sauce
1 Cup Chicken Broth
1/2 Pound Shrimp
1/2 Cup Green Onion -- chopped
5 Cups Cooked Rice

Directions Mix salt, cayenne, pepper, and thyme in a bowl, roll chicken in mixture to coat.
In dutch oven, heat oil, saute chicken, when thoroughly cooked add celery, onions and peppers & garlic, saute until limp. Add Tasso, andouille, tomatoes, tomato sauce, and chicken broth. Stir until mixture bubbles.
Reduce heat and simmer until tomatoes have cooked down.
Add shrimp, and cook until they are opaque. Add green onions and enough rice so that mixture is neither soupy nor dry.

3. Blackened Redfish

Ingredients 6 Each 8-10oz redfish fillets
3/4 Pound Unsalted butter, melted
-------SEASONING MIX--------
1 Tablespoon Sweet paprika
2 1/2 Teaspoons Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Ground white pepper
3/4 Teaspoon Ground black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano leaves

Directions NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0