Thursday, July 24, 2008
Feel like cooking? Let's try 'Chicken Creole'
Are you ready to cook a Creole dish that is sure to impress your friends? Want to learn how to make a roux? Well, let's get started. I'm going to teach you how to make "Chicken Creole' today. You can easily substitute shrimp or tofu for the chicken. I'll give you substitutes as we go along. Nobody misses out with this dish! This is a recipe from The Gumbo Shop in New Orleans.
First let me say that I apologize for putting this in separate posts. I'm just learning this blogging thing and am winging it at the moment. I'm sure I'll get the hang of it sooner or later.
Now, let's gather our ingredients...
6 T peanut oil (very important to use peanut oil)
6 T all purpose flour
2 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1 c. chopped green onion
3 cloves garlic, minced
16 oz. tomato sauce
1 - 16 oz. can tomatoes, chopped
2 bay leaves
1 t. black pepper
1 t. white pepper
1 t. thyme
1 t. basil
2 t. salt
1/4 t. cayenne pepper
1 T Worcestershire
1 c. shrimp broth, chicken broth or vegetable broth for vegetarians
3 lbs. peeled raw shrimp, cooked and cubed chicken or tofu for vegetarians.
You might find that you would like more or less of any of the ingredients, after all, it is your dish to enjoy!
(see post below)