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At 10.30 this mornign I started the sausage creole that Avery showed me how to make. At an hour into cooking, you could smell the peppers at the front door. At two hours, at the top of the stairs. I havne't put in the rice yet, at which point more spice goes in, but I spiced this *very* liberally. So I give a rough approximation of soemthing like a recipe, which Avery may correct if he so desires.
Take half a small bottle of Italian dressing or oil and vinegar and random spices (that being whatever you think would be good. Today: copious garlic, about 1 cup of the minced stuff we had, because I forget to get fresh, thyme, coriander, cayenne, Cajun spice, and some other stuff) and an onion, cut into large pieces. Put all these into the largest pot you have, and cook a bit.
Add a large can of diced tomatoes, or cut up many on your own. Cans are easier, fresh taste better. Chop up some bell peppers, red green and yellow are good for a variety of colour, and we all know that brightly coloured food is better for you. Add some habaneros and scotch bonnets and other random peppers if you want, hot is good. Peppers are your friend. Just don't rub your eyes until *after* you've washed your hands. Ahem.
Add hot pepper sauce. Lots of it. Frank's extra hot is good, so is Louisiana. Add more spices.
Let this simmer for a while, and then let it simmer some more. If you want to add meat, do so now, cut into bite-sized peices. Sausage, shrimp, chicken, beef, whatever. I think I used a vegetarian sausage once and it wasn't too bad. I generally use kielbalsa, but if you can find a place that sells cajun/creole sausage, that would be better. I just have no source for it here. If you add chicken, have it cooked beforehand--grilled, raosted, left over from last night, whatever, just *do not* boil it. Especially not in the stew. Let it simmer some more.
After a few hours on the stove, make some rice. Not too much, unless you really want an enormous quantity for a party or something, consisting of mostly rice and a few vegetables. Be aware that it does expand beyond what it will do when cooking it alone, and you will also lose all the moisture from the pot. So generally a couple cups cooked is about good or a single boil-in bag of the minute rice stuff. When it gets close to serving time, about an hour before or less, add the cooked rice, simmer some more. If the rice takes all the water out, add some more, or some more Italian dressing, or oil and vinegar with the water.
About half an hour or so before serving: test for spiciness, and adjust to your tastes. The rice also absorbs all the heat, so if you wnat it to burn the insides of your sinuses out, add more. Lots more. But be careful, because tomorrow the leftovers will be very hot again. And unless you're feeding an army, there will be leftovers. I've never made a pot of this, no matter how hard I tried, that didn't at least half-fill the pot. Today, it's doing more than that.
If you feel like it, nad you have an enormour casserole dish, when it's done transfer it to the casserole, cover with a can of French-fried onions, and bake at 350 or so until the onions are darker than they were.
So far we have broken the rubbing the eyes rule, and it sucked, but it was funny. Especially when I di dthe same thing while laughing at Remy about it. Habanero juice is a bad thing to have on your face. Apples came in, and said he had been having problems with his sinuses before he came over, but not after entering the house. I have tasted it, and it burns. No rice in it yet, but it is lovely.
So that's it really. There is no specific measuring, just throw stuff in until it looks and smells good. Add new and interesting vegetables that you might happen to think would be good, add cheese, put cheese on top, do't add rice, there are no real rules here. As long as you like it, that's what metters.
Take half a small bottle of Italian dressing or oil and vinegar and random spices (that being whatever you think would be good. Today: copious garlic, about 1 cup of the minced stuff we had, because I forget to get fresh, thyme, coriander, cayenne, Cajun spice, and some other stuff) and an onion, cut into large pieces. Put all these into the largest pot you have, and cook a bit.
Add a large can of diced tomatoes, or cut up many on your own. Cans are easier, fresh taste better. Chop up some bell peppers, red green and yellow are good for a variety of colour, and we all know that brightly coloured food is better for you. Add some habaneros and scotch bonnets and other random peppers if you want, hot is good. Peppers are your friend. Just don't rub your eyes until *after* you've washed your hands. Ahem.
Add hot pepper sauce. Lots of it. Frank's extra hot is good, so is Louisiana. Add more spices.
Let this simmer for a while, and then let it simmer some more. If you want to add meat, do so now, cut into bite-sized peices. Sausage, shrimp, chicken, beef, whatever. I think I used a vegetarian sausage once and it wasn't too bad. I generally use kielbalsa, but if you can find a place that sells cajun/creole sausage, that would be better. I just have no source for it here. If you add chicken, have it cooked beforehand--grilled, raosted, left over from last night, whatever, just *do not* boil it. Especially not in the stew. Let it simmer some more.
After a few hours on the stove, make some rice. Not too much, unless you really want an enormous quantity for a party or something, consisting of mostly rice and a few vegetables. Be aware that it does expand beyond what it will do when cooking it alone, and you will also lose all the moisture from the pot. So generally a couple cups cooked is about good or a single boil-in bag of the minute rice stuff. When it gets close to serving time, about an hour before or less, add the cooked rice, simmer some more. If the rice takes all the water out, add some more, or some more Italian dressing, or oil and vinegar with the water.
About half an hour or so before serving: test for spiciness, and adjust to your tastes. The rice also absorbs all the heat, so if you wnat it to burn the insides of your sinuses out, add more. Lots more. But be careful, because tomorrow the leftovers will be very hot again. And unless you're feeding an army, there will be leftovers. I've never made a pot of this, no matter how hard I tried, that didn't at least half-fill the pot. Today, it's doing more than that.
If you feel like it, nad you have an enormour casserole dish, when it's done transfer it to the casserole, cover with a can of French-fried onions, and bake at 350 or so until the onions are darker than they were.
So far we have broken the rubbing the eyes rule, and it sucked, but it was funny. Especially when I di dthe same thing while laughing at Remy about it. Habanero juice is a bad thing to have on your face. Apples came in, and said he had been having problems with his sinuses before he came over, but not after entering the house. I have tasted it, and it burns. No rice in it yet, but it is lovely.
So that's it really. There is no specific measuring, just throw stuff in until it looks and smells good. Add new and interesting vegetables that you might happen to think would be good, add cheese, put cheese on top, do't add rice, there are no real rules here. As long as you like it, that's what metters.
