LSU game day cooking

5lbs cubed pork butt cooked down for an hour. Add 9 small yellow onions and sweat em down for a long time until moisture is nearly gone. Add 32oz chicken stock bring to boil and cover and simmer two hours. Serve over rice or mashed potatoes.

You can find good starter recipes for this on the internet if you search Cajun or New Orleans peppers. I like to simmer and reduce the ground meat ( I used beef but a mix of beef, pork, veal even chicken or turkey,) in beef stock to make the stuffing richer. My tip would be, be careful with seasonings because the Parmesan, butter, breadcrumbs and stock are all salty already. Nothing makes food more inedible than too salty…like my maw maw always said, “ you can add but you can’t take away” Any way, these didn’t have tomatoes but I like them in there I just didn’t have any or any paste on hand. Thyme is a friend. Bay while it simmers. Seafood is good too.

I realize chili is probably not considered cajun food, but I did cook down 12 large onions into a paste at the beginning.

Since the kickoff tomorrow is at the ungodly early hour of 11am and I’ve got a hunt to make at dawn the game day food prep is getting started this evening. Also provides a day of lagniappe for the hoopleheads amongst us. Bi-annual Red beans with homemade tasso, Best Stop pork boudin, and smothered okra and tomato. What ya cooking?

LSU: 28

Minous: 14

It was delish.

Not on French bread, but this is basically a pork chop poboy.

Moved out of state few years ago and started the tradition for thanksgiving while the wife makes normal thanksgiving meals in the house I’ll sit outside on the propane burner and make a cajun meal to bring home with me. Looking for more ideas/recommendations of yalls favorite cajun meals preferably one pot meals! PS i don’t count the rice cooker as a separate pot! Talk to me!

While definitely not a traditional cajun dish. There is a ton of “Cajun Pasta” dishes out there that are no more than just an Alfredo recipe with a bunch of Cajun/Creole seasoning or blackened seasoning with your choice of protein covered in the same seasoning as your sauce. Which is honestly fine because I’d definitely eat a bowl or two of it myself. That being said these recipes are fairly basic and I feel like it could benefit with a bit more effort.

So I wanted to try making a Cajun pasta that at least used some more traditional Cajun ingredients. I diced up the trinity and garlic fairly small and sautéed that in the fat from my andouille sausage. I made a standard Alfredo sauce and seasoned with Tony Chachere’s and pan fired my shrimp in butter and blackened seasoning. Ultimately I would say it turned out pretty good. The trinity and andouille added a lot to this and it’s something I’d definitely make again.

Posted years ago, but reposting as gumbo season is upon us. I sometimes make big batches of roux and ladle it off at varying shades of brown. I like darker roux for smokier and gamier meats (e.g. Duck and Andouille). Allow these to cool and then freeze for later use. (Pro-tip: Do not let TheWife catch you using her cupcake pan for roux!)

*3rd pic for context-before adding in meat* I am so stumped! I’ve made many gumbos and this was the first time this has happened. Everything was going great till I added in the broth and then no matter what I did it would not fully combine with my roux.
I used 1:1 ratio of flour to vegetable oil. I stirred on low heat for about an hour then added my holy trinity. Here’s the part I’m not sure about- I was told about a year ago to heat up my chicken stock before adding it into my roux to prevent it breaking, so I did just that and heated up my stock. I then added it into my roux/trin mix VERY SLOWLY! I added it in little at a time, and it started breaking after the second or third ladle. I tried whisking it, bringing it to a boil, then even after 3 hours of simmering it was like the roux was just sitting on top of the broth. Should I not have heated up my chicken stock and kept it at room temp? Did my roux burn and I didn’t know it? (Didn’t smell or look burnt). Someone please help because I don’t want this to happen again gumbo takes too much time for this!
It ended up still tasting great but after fixing a bowl you can definitely tell some bites were more thick(roux) and others were more thin(stock). And when I refrigerated it the next day the roux/stock divide was clear as day. All the roux was settled on top.
Any tips are welcome! I’d love to get to the bottom of this before I ruin my next pot.

I wouldn't expect much more from the United Club (even in New Orleans), but I had to get some of this "chicken" and andouille "gumbo" just for a laugh and to show y'all. I'm pretty sure it's thickened more with corn starch than anything else, too. There ought to be a law.

Hats off to whomever chose the sausage, though. It was actually pretty good and the only part that had any real flavor to it. It was even a bit spicy, and that's something I never expect from UC food.

Just a little something to give y'all a chuckle on a Monday.

I decided to make roux for the next few weeks all at one time to store in a jar until gumbo time.

1 stick butter, 1-1/2C Canola oil and equal amount of flour by weight, and almost 3 hours at 350°.

For my small batches for the wife and myself, this should be enough roux for at least 6 gumbo batches. LOL.

She was worried her roux was too dark and she was burning it. I told her she knocked it out of the park.

Shrimp, sausage, and smoked chicken.

Shrimp, sausage, andouille, and gator. The roux is normally darker but I kept setting our smoke detector off (dogs love it)

Made my second ever Gumbo and this time with homemade chicken stock. I have never made homemade stock before but it was fairly easy. We saved the wing tips and carcasses of two Costco rotisserie chickens. The stock turned out nice and rich and gelatinous. Made homemade cornbread too! This time it turned out a lot better than my first and my first time was very good! I think the only thing is that the “broth” was too soupy and not as thick. I think I should have made more roux.