Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.

The Something Awful Forums > Discussion > Goons with Spoons > Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.

Chekans 3 16: Jan 2, 2012; No Resetti.
No Continues.; Grimey Drawer

Breaky posted:

Red Beans and Rice

I want to try making this but have never made ham or anything close to that. How badly would this recipe from the first page suffer without the hambone? I bought some really nice sausage from a local butcher and probably want to make an attempt this weekend.

# ¿ Mar 27, 2014 04:55

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# ¿ Apr 28, 2024 01:17

Chekans 3 16: Jan 2, 2012; No Resetti.
No Continues.; Grimey Drawer

The Red Beans and Rice turned out good, unfortunately I couldn't grill the sausage so I pan fried them a bit before throwing them in the last half hour. Went a little grey but still tasted pretty good. We had to add a lot of salt though because the final result was a little bland. Any recommendations to add some heat to it for the next batch?

# ¿ Apr 13, 2014 09:06

Chekans 3 16: Jan 2, 2012; No Resetti.
No Continues.; Grimey Drawer

I made that recipe using dry beans and it turned out fine. I was thinking of soaking them but the recipe says dry, so I went dry. :v:

# ¿ Jan 5, 2015 11:11

Chekans 3 16: Jan 2, 2012; No Resetti.
No Continues.; Grimey Drawer

GEEKABALL posted:

Daube.txt

● 3 lbs rump roast
● 5 garlic cloves, 2 slivered and 3 minced
● salt, pepper, Creole seasoning
● 2 tablespoons olive oil
● 1 large onion, chopped
● 1 bell pepper, chopped
● 2 celery ribs, chopped
● 1 (6 ounce) can tomato paste
● 1 (8 ounce) can tomato sauce
● 1 cup red wine
● 1 (14 ounce) can beef broth
● 1 tablespoon italian seasoning I (used bouquet garni)
● 1⁄4 teaspoon cayenne (more like ⅛)
● 1 pinch sugar
● 2 tablespoons fresh flat-leaf parsley, finely chopped (I added chopped
green onion or chives)
DIRECTIONS
1. With sharp knife or ice pick, punch holes in the roast, about 2 inches
apart, and stuff with slivers of garlic.
2. Rub roast generously with salt, pepper, and Creole seasoning.
3. Heat oil in a heavy pot or Dutch oven, and brown roast well on all
sides over medium-high heat.
4. When browned, take roast out of pot and set aside.
5. In the same oil, saute onion, bell pepper, and celery over medium
heat until soft, about 10 minutes, stirring occasionally.
6. Add minced garlic and cook 5 more minutes.
7. Add tomato paste and cook, stirring frequently, almost until it begins
to brown, about 10 minutes.
8. Add tomato sauce and cook over medium heat, stirring occasionally,
for about 5 minutes.
9. Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and
sugar, and stir well.
10. Return roast to pot, fat side up, turn fire to low, cover and simmer
for 4 hours until roast is very tender.
11. Stir well every hour and turn roast over half way through cooking.
12. Slice roast thickly and return to sauce.
13. Sprinkle with parsley and serve with spaghetti (or pasta of your
choice).

I guess this is (italian) cajun roast. I had it once at Mandinas and it knocked my socks off. I found this recipe somewhere on the internet.
I made this and Mrs. Geek talked about it for days. It was very good

Goddamn I'm going to try this out soon.

# ¿ Feb 19, 2017 00:26

The Something Awful Forums > Discussion > Goons with Spoons > Put extra pepper on it. Now it's Cajun! The Cajun and Creole food thread.