| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | 7 | Cups | |
INGREDIENTS
| 8 | tb | Dark roux (see recipe above) |
| 8 | tb | Diced onion |
| 8 | tb | Diced peppers (I used yellow and red) |
| 8 | tb | Diced celery |
| 4 | c | Chicken stock |
| 12 | tb | Okra, sliced (do this right before adding to Gumbo) |
| 4 | Pinches cayenne pepper | |
| 1 | c | Diced chicken |
| 4 | ts | Gumbo file |
INSTRUCTIONS
Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou. Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds! Heat roux in a heavy bottomed sauce pan until bubbling. Add onion, celery, and diced chicken and cook until tender. Slowly add chicken stock while stirring. Add remaining ingredients and allow to come to a boil. Reduce heat to a simmer and allow to reduce for several minutes. Adjust seasoning to suit tastes (I used blackening spices). Serve over cooked rice. Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM> Date: Tue, 17 Dec 1996 14:02:41 -0500
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