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| | Creole Cuisine |
| created @ 06/6/2014 11:06 am |
| mum expired. [EVERYONE] |
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HELP ME CHOOSE WHAT TO COOK FOR THE FAMILY GET TOGETHER NEXT WEEKEND!
Catfish Coubion
4 pounds of catfish
1 8 ounce can cooked whole tomatoes(Rotel)
2 onions
1 bell pepper
3 cloves of garlic salt, black pepper, cayenne pepper
1 small can of tomato paste
1 8 ounce can tomato sauce
Chop the onions and bellpepper finely. Mince garlic. Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.
Alligator Sauce Piquante
4 pounds alligator meat
1 tablespoon paprika
2 sticks of butter
1/4 cup chopped parsley
3 medium onions, chopped
1 1/2 bunches onion tops
1 green bell pepper
2 cups water
4 cloves garlic, minced cayenne pepper
4 tablespoons, finely sifted white flour salt and black pepper
3 cans of cooked whole tomatoes (Rotel tomatoes)
1 8 ounce can of tomato sauce
4 bay leaves
1 pound andouille (fat, smoked sausage)
4 tablespoons vegetable oil
Boil alligator meat for 5 minutes to remove fat. Rinse meat in clean water. Brown meat in black iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly until as dark as chocolate. Add onions and bell pepper. Cook until dark brown and soft. Add tomato paste and cooked tomatoes and simmer for 30 minutes. Add garlic, meat, seasonings, and andouille and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice.
Any meat can be substituted in a sauce piquante
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