Chef Bang Cajun Cooking and Recipes with Bayou Bang Spice Company Customers New Orleans Cajun Cooking

C'Food Gumbo™ by Chef Bang

1) 2-3 tbsp veg. oil
2) 6 cups onions coarse cut
3) 8 cups strong seafood stock*
4) 2-3 tbsp BAYOU BANG
5) 2 celery med cut
6) 1 cup bell pepper diced
7) 2 cup tomatas, seeded & diced
8) 1 tbsp oil
9)1lb okra full moon cut
10) 2 heapin' tbsp flour (all purpose)

11) ½ cup veg oil
12) ½ cup flour (all purpose)

12 ½) 2-3 lb C'food of choice(swimps, ersters, scallops)

13) ok, 14 if supasticisious 1cup green onions diced
15) ½ cup chopped parsilly

*anchovie paste to taste

brown 'em

add items 3-7, simma (simmer) 5 mins

preheat lightly greased sheet pan @250 deg. Spread rinsed, drained okra out on pan, bake 10 mins. remove okra, dust lightly w/ flour, make sure each hunk of okra has some flour on it, put back in oven and turn oven off.
Let stand for 10 mins minimum.
Add to recipe simma 5 mins

in a heavy skillet preheat oil to at least 350 deg. slowly stir in flour, continue to stir until the flour is toasted to your liking, let cool
add roux slowly, stirring gently until completely dissolved

add and let simmar 1-2 mins til C'food is done

add 14-15, let stand 3 mins, serve

Bananas Fosters from Chef Bang™

1) 1 cup rum
2) 1 tsp ground cinnamon
3) ½ tsp ground nutmeg

4) ½ cup banana liqueur
5) 1 cup granulated sugar
6) 2 tsp mollasses
7) 1 stick budder

8) 3 ripe bananas (cut in quarters)
9) 1 tbsp vanilla (mexican if available)

heat rum, once it flames throw in cinnamon and nutmeg (do a voodoo chant)

add items 4-7, simmer 2-3 minutes

turn off fire, add bananas and vanilla, stir, let cool, serve over vanilla ice cream

CHIKIN AND SMOKE - SAUSAGE GUMBO "WHAT THE HELL"

1. 2 tbsp veg oil on med/ high heat brown onions

2. 4 cups coarse cut yellow onions

3. 2 tbsp chopped garlic make a bald spot in the pot (spread onion out to the perimiter of the pot) on med low, brown garlic

4. 6 cups double strength chicken stock

5. 1 1/2 cups slant cut celery add items 4-9 and simmar 5-8 mins

6. 1 cup diced bell pepper

7. 1 heapin tbsp bayou bang or to taste

8. 1 16- 28 oz can diced tomatoes optional

9 1 lb. smk sausage dice

10. 1/2 cup veg oil

11. 1/2 cup all purpose flour in a heavy skillet brown the flour in

the hot oil the roux should be the color of milk chocolate - let cool for at least 5 mins then stir into pot

12. 8 -10 bonless/ skinless @ 375 roast seasoned w/bang

chicken thighs until done 40- 50 mins. stir in

recipe turn off fire

14. 1/2 cup chopped green onion stir 14 + 15 and serve

15. 1/2 cup chopped parsley

flat leaf is better

etoufee (to smother) - crawfish etoufee

4cups coasre cut yellow onions

caramalize onions (brown them off) in enough oil(veg) to coat the bottom of the pot

use the highest heat possible without scorching

1cup celery

3 cups strong seafood stock( easy way: dissolve anchovie paste in warm water to taste

1 heaping tblsp. Bayou Bang

add to the pot , let simmer for five min.

in a separate pan make a med dark roux using

3/4 cup veg oil (heat the oil before frying the flour)

3/4 cup all purpose flour

i like to blast the roux which means get the oil smoking hot, then add the flour, turn of the fire( if using electric move pan to a cold burner) whisking

vigorously until brown (if it is as brown as you like it and still smoking decant roux to another pan to help cool it faster, it keeps bowning when its smoking) let the roux cool comletly and the flour will settle to the bottom. dump off excess oil(top layer) to avoid oil slick at the top of the sauce.

1/3 cup tomato paste

add paste, whisk it in.

then add roux (use more or less roux for desired thickness)

let come back to simmer

2 lbs crawfish tail w/fat if in the package (if not the ancho paste will suffice)

add, stir, let come back to a simmer, turn off fire,

1 heaping tblsp. chopped parsley

3-4 green onions chopped

add, stir in let rest so the carryover heat of the pan will bloom the parsley and green onions

serve over Riviana Foods rice!
hint add anchovie paste to the water for the rice to salt the water

if you want to publish this recipe on rivana's web site, go ahead. let me know and i'll clean up the format. also please list me as the author.

thanks a bunch, let me know how you like it.