Glad you enjoyed it ... Shrimp or crawfish?
It has been a family favorite for many years and as far as I know, it was my
mother and aunt who originated it ...although it has now spread far and
wide, with variations.
With five kids and six kids respectively, Mom and her sister were always
looking for efficient ways to do things and in the 50's had published a
Cajun cookbook of recipes, one of which used "Campbell's Cream of Mushroom"
soup as the crawfish etoufee base, in lieu of a roux. As a collector of
Cajun cookbooks, that was the first time I ever saw it in print (and, of
course, now it is all over the Internet).
Shortly thereafter they started using Rotelle tomatoes and, after it came on
the market, it was just a short hop to using Hot Pace Piquante sauce in
place of cutting vegetables and seasoning.
My Aunt was the first that I am aware of to do "microwave roux" ... both
continue to cook in their 80's and were well known in S. Louisiana for their
recipes, many of which have been published in cookbooks on regional cooking.
As a kid I learned to cook by watching both of them, something my three
sisters would not do, and who are therefore STILL terrible cooks. AAMOF, I
am the one who, for the past ten years, cooks both Thanksgiving and
Christmas dinner for the entire family.
Did you see the recipe I posted for "Dirty Rice Dressing"? It is another
good family recipe and a good one for this time of year. AAMOF, I made
enough at Thanksgiving to freeze and thaw for Christmas day ... just add the
Try it ...
I missed that one... I'll go look back and try to find it.
We used shrimp cause we can not get decent crawfish in our
area. I also thought about throwing in a 1/2 lb of shredded
up crab meat to make it a little more tasty. I got to
fool around with this a little more.
My wife was very impressed.
Authentic Cajun Dirty Rice Dressing
1 lb hot pork sausage (Owens or jimmy dean's will work)
1 lb chopped chicken/turkey gizzards and hearts
1 lb coarse ground beef (chili ground)
1 lb chopped calf liver or chicken livers
2 large onions - chopped
2 bunches green onion tops - chopped
2 large bell peppers - chopped
1 medium bunch of celery - chopped
4 cloves garlic - finely chopped
8 - 12 cups of REAL cooked rice - (texmati is good, NO Uncle Ben's!)
OR - cook four cups of raw rice in a rice cooker.
If you have one, cook the gizzards and hearts in a pressure cooker first,
Brown all meat together in a cast iron pot/Dutch oven. Season with PLENTY of
black pepper, add chopped vegetables and 'cook, cover and stir' in various
combinations until onions/celery are clear, salt to taste, add some more
black pepper. (Tony Chachere's Cajun Seasoning is excellent as a substitute
for the salt, but not for the black pepper)
Thoroughly stir in fluffy, cooked rice until the desired "dryness" is
Once again: THE SECRET TO GOOD DIRTY RICE DRESSING IS LOTS OF BLACK PEPPER!
Four highly recommended/must have, but one no longer to be found: "Quelle
Que Chose" in a red cover, which I loaned out years ago and never got back,
but can cook most of the things in it by heart.
"River Road Recipes 1 and 2" and "Talk About Good", all of which I was
surprised to see still in print, by the Junior League of Lafayette:
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