RECIPES

 

Chicken Gumbo

1 - 3 lb. Chicken, cut up
1 lb. Andouille or Smoked Sausage (cut into 1/4" slices)
1/4 cup oil
2 - 14 oz. cans of chicken broth
1 pack of Bailey's Cajun Creole Mix
2 tbsp. Worcestershire Sauce
2 doz. raw oysters (optional)
1 - 8 qt. pot

In an 8 quart pot fry chicken and Bailey's Andouille in oil for about 15 minutes. Add 3qts, hot water and bring to a boil. Mix Roux with water from pot until it is soft and smooth. After Roux is mixed, add to boiling water in pot. Add 2 cans of chicken broth. Add Bailey's Seasoning mix and 2 packs of spices. Add Worcestershire Sauce. Cook uncovered over medium heat for 45 minutes to 1 hour. If desired, oysters should be added in the last 15 minutes of cooking. Skim axcess oil prior to serving, then add 1 tbs. file and seasoning if desired. Enjoy!

Serves over rice: 8 - 10 servings

Seafood Gumbo

3lbs. small or medium shrimp (peeled)
1 lb. Smoked Sausage (cut into 1/4" slices)
1/4 cup oil
1/2 to 1 lb. of Crab Meat
1 pack Bailey's Cajun Creole Mix
2 doz. Raw Oysters (optional)
1 - 8 qt. pot

In an 8 quart pot fry shrimp and smoked sausage in oil for about 15 minutes. Add 3 1/2 qts. of hot water and bring to a boil; add Bailey's Seasoning Mix and 2 packs of spices. Mix Roux with water from pot until it is soft and smooth. After Roux is mixed, add to boiling water in pot. Add Crab Meat and cook uncovered over medium heat for 45 minutes. If desired, oysters should be added in the last 15 minutes of cooking. Skim excess oil prior to serving. Add seasoning if desired.

Serves over rice: 8 - 10 servings

** For Okra/Shrimp Gumbo follow directions for Seafood Gumbo, but substitute 2 cans of okra, drained and rinsed, for Smoked Sausage. Add okra after roux is added. **

Andouille Dip

1 lb. ground andouille
2 lbs. ground beef or pork
1 cup of onions
1 cup of green onions
1 cup of bell pepper
2 cans of Cream of Mushroom Soup
2 lbs. of Velveeta

Cheese Cook beef or pork and seasonings for about 15 minutes or until cooked. Add ground andouille. Add mushroom soup and mix well. Add cheese, and simmer on low fire. Skim off grease if necessary. Add salt and pepper to taste. Serve hot.

Corn Soup

1 lb. Peeled Shrimp
3 med. potatoes - diced
1/4 cup of oil
1 pack Bailey's Cajun Creole Mix
2 - 16 oz. cans whole corn
1 - 16 oz. can creamed corn
1 - 8 oz. can whole tomatoes
1 - 5 qt. pot
1/2 lb. Bailey's Andouille

In a 5 qt pot, fry shrimp in oil on medium fire for approximately 10 minutes, also Bailey's Andouille if desired. Add tomatoes and cook for another 5 minutes. Mix 1/3 cup of roux into 2 cups of hot water. Add 1 pk. of spices, potatoes, 1/2 pk. of seasoning and roux into pot and cook for approximately 15 minutes, stirring occasionally. Add 2 cans of whole corn and 1 can creamed corn with 2 cups of hot water and cook on medium heat approximately 20 minutes or until potatoes are tender. Add seasonings if desired.

8 - 10 Servings

 

Red Bean Gumbo

1 pk. Bailey's Cajun Creole Mix
1 lb. Bailey's Andouille (cut into 1/4" slices)
1/2 to 1 lb. Smoked Sausage (cut into 1/4" slices)
1/2 to 1 lb. Ham Seasoning (cut into 1/4" slices)
3 cans Red Beans
1 - 8 qt. pot

In an 8 qt. pot, add 3 cans of red beans and 5 cans of hot tap water. Mix roux in 10 ounces of hot tap water and add to beans. Add andouille, sausage, ham seasoning, Bailey's Seasoning Mix, and 1 pk. of spices. Bring to a boil and cook uncovered over medium heat for about 1 hour. Add additional spices, if needed.

Serves over rice: 10 - 15 servings

Shrimp & Andouille Pasta

1 - 16 oz pack of seashell pasta
2 lbs. of medium to small shrimp or crawfish
1 cup of green onions
1 medium pod of garlic (minced)
1 lb. Andouille (peel skin off and slick into 1/4" slices, cut slice into four
8 oz. half and half

Boil pasta according to package directions, strain and set aside. Saute' green onions and garlic in butter until wilted. Add shrimp and cook for about 20 minutes. About 10 minutes before shrimp are cooked, add andouille. Add cooked pasta and mix well. Slowly stir in half and half. Mixture will slowly thicken as it is stirred. When desired thickness is achieved, discontinue cooking, and set aside for about 10 minutes before stirring.

 

 

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