Football, September in Minnesota can only mean one thing - Soup Season! We have had a few cool days so this week soup sounded like an excellent choice. We were not sure who would show up so we decided on 2 choices - Shrimp Corn Chowder and Seafood Gumbo - one a little spicy, the other really spicy! When we lived in KC we had a friend who was from New Orleans who made a mean gumbo. Ever since it has been one of my favorites. The key is in making the rue, something I am still trying to master.
I have a great cajun cookbook that explains this process well and has some great recipes. I used the book for the gumbo and also some jalapeno cheddar rolls.
menu
spicy shrimp corn chowder
Cajun Seafood Gumbo with Andouille Smoked Sausage - Recipe courtesy Paul Prudhomme
jalapeno cheddar rolls - Recipe courtesy Paul Prudhomme
spicy corn chowder
Ingredients4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 Idaho potatoes, diced
1 cup heavy cream
12 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf
Directions
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, shrimp, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
Cajun Seafood Gumbo with Andouille Smoked Sausage
Ingredients:
2 cups chopped onions
1 ½ cups chopped green bell pepper
1 cup chopped celery
Seasoning mix (see recipe)
¾ cup vegetable oil
¾ cup flour
1 tablespoon minced garlic
5 ½ cups seafood stock (see note)
1 pound andouille smoked sausage, cut into ½-inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor, about 9 ounces
¾ pound crabmeat (picked over; see note)
2 ½ cups hot cooked rice
For seasoning mix:
2 whole bay leaves
2 teaspoons salt
½ teaspoon white pepper
½ teaspoon ground red pepper (preferably cayenne)
½ teaspoon black pepper
½ teaspoon dried thyme leaves
¼ teaspoon dried oregano leaves
2 cups chopped onions
1 ½ cups chopped green bell pepper
1 cup chopped celery
Seasoning mix (see recipe)
¾ cup vegetable oil
¾ cup flour
1 tablespoon minced garlic
5 ½ cups seafood stock (see note)
1 pound andouille smoked sausage, cut into ½-inch pieces
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor, about 9 ounces
¾ pound crabmeat (picked over; see note)
2 ½ cups hot cooked rice
For seasoning mix:
2 whole bay leaves
2 teaspoons salt
½ teaspoon white pepper
½ teaspoon ground red pepper (preferably cayenne)
½ teaspoon black pepper
½ teaspoon dried thyme leaves
¼ teaspoon dried oregano leaves
Preparation:
In medium-size bowl, combine onions, bell peppers and celery.
Prepare seasoning mix.
In large heavy skillet, heat oil over high heat until it
begins to smoke, about 5 minutes. Gradually add flour, In medium-size bowl, combine onions, bell peppers and celery.
Prepare seasoning mix.
In large heavy skillet, heat oil over high heat until it
whisking constantly with a long-handled metal whisk.
Continue cooking, whisking constantly, until roux is
dark red-brown to black, about 2 to 4 minutes,
being careful not to let it scorch or splash on your skin. Immediately add half the vegetables and stir well (switch to a spoon if necessary). Continue stirring and cooking about 1 minute. Add remaining vegetables and cook, stirring, about 2 minutes. Stir in seasoning mix and continue cooking about 2 minutes, stirring frequently. Add garlic; stir well, then cook and stir about 1 minute more. Remove from heat.
Meanwhile, place stock in 5 ½-quart saucepan or
large Dutch oven. Bring to a boil. Add roux mixture
by spoonfuls to the boiling stock, stirring until dissolved
between each addition. Bring mixture to a boil. Add andouille
and return to a boil; continue boiling 15 minutes, stirring
occasionally. Reduce heat and simmer 10 minutes more.
Add shrimp, undrained oysters and crabmeat. Return to a boil over high heat, stirring occasionally. Remove from heat
and skim any oil from the surface. Serve immediately.To serve as a main course, mound ¼ cup rice in the middle of
each serving bowl. Spoon 1 cup gumbo over the top, making
sure each person gets an assortment of the seafood and andouille.
For appetizer servings, serve half this amount in a cup.
jalapeno cheddar rolls
1 pound cheddar cheese, grated (about 5 cups)
3/4 Cup minced jalapeno
1/2 Cup sugar
1 1/2 tsp. salt (I like a full TBS in mine)
2 Cups warm water (105 - 115)
3 packages dry yeast
2 2/3 TBS pork lard or vegetable oil
Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well. Combine water, yeast and remaining 1 TBS sugar let sit 10 minutes. Add lard to liquid to melt. Add liquid to flour and mix thoroughly. Knead 15 minutes until smooth and elastic Place in large greased bowl and cover to rise. After an hour punch dough down. Divide
into 3 loaves or 2 dozen rolls place in loaf pans
cover and let rise till doubled. Bake at 325 until
evenness. Remove bread from pan after 5 minutes or so,
try to wait till bread is cool and enjoy.
For 3 loaves or 2 dozen rolls.
Turned out to be a quiet evening, Johnny, Kz and myself for supper. Kz put us at the kitchen island where we had a great meal then off to watch Sunday Night football. It doesn't get better than this. See you next week.
Cheers from the gang!
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