CREOLE COOKING

RECIPE
*Dark Roux:
1 Cup Oil
1/2 Cup Flour




Gambo
2 Tbsp Dark Roux
1 Cup Celery Chopped
1/2 Cup Red Pepper
1/2 Cup Green Pepper
1 Cup Onions
1 Tbsp Garlic
1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Liters Chicken Stock
1 Tsp Dry Thyme
5 Pieces Bay Leaves
1 Tsp Dry Basil
1 Tsp Dry Oregano
1 Tsp Garlic Powder
4 Andouille Sausages
3 Pieces Chicken Thighs Cut
1 Tbsp Cajun Seasoning
Catfish
400gr Shrimps
Crab




*Jambalaya:
2 Tbsp Dark Roux
1/2 Cup Celery
1/2 Cup Red Pepper
1/2 Cup Green Pepper
1/2 Cup Onion
1 Tbsp Garlic
1/2 Tbsp Salt and Black Pepper
1 Liter Chicken Stock
1 Tbsp Cajun Seasoning
1/2 Tbsp Smoked Parika
5 Bay Leaves
1/4 Tbsp Dry Basil
1/2 Tbsp Dry Thyme
1/4 Tbsp Dry Oregano
1/4 Tbsp Garlic Powder
1 Cup Andouille Sausages
2.5 Cups Long Grain Rice



*Creole Shrimp Pasta:
1 Tbsp Dark Roux
2 Tbsp Butter
Handful Celery
Handful Red Pepper
Handful Green Pepper
1 Tbsp Garlic
2 Tbsp Onions
Andouille Sausages
1 Cup Shrimp
1 Tbsp Cajun Seasoning
1/2 Tbsp Smoked Parika
2 Cups Whipping Cream
1 Cup Mixed Cheese
Pasta




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