Tony Chachere's Recipes

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Posted on March 3, 2011 at 8:00 AM

Updated Wednesday, Mar 2 at 2:38 PM

Chachere Broiled Oysters

Serves 4-6
 
  • 3 dozen Oysters, drain, shuck, and reserve deep shell
  • 2 sticks Unsalted Butter, room temperature
  • ¼ cup Onion, minced
  • 2 Tb Garlic, minced
  • ½ cup Parsley, chopped
  • 1 Tb Worcestershire Sauce
  • 1 Tb Tony Chachere’s Creole Seasoning
  • 3 Lemons, wedges
  • 1 loaf French Bread, toasted
 
Carefully shuck oysters and reserve the deep bottom of the shell. If this is not possible, oysters can be broiled in ramikins or oven proof platters. Lay one oyster with juices in each shell. Preheat broiler. Combine butter, onion, garlic, parsley, Worcestershire sauce, Tony Chachere’s Creole Seasoning, and juice of one lemon. Place a dollup of room temperature butter mixture on each oyster. Broil in oven for about 5 minutes or until oysters are “just” cooked….Do not over cook.
Sprinkle with a second helping of Tony Chachere’s Creole Seasoning, and serve hot with bread and lemon wedges.
 
 
Chicken, Andouilli, and Pork Sausage Gumbo
 
Serves 8-10
 
  • 2 pound Smoke Sausage
  • 2 pound Andouille
  • 5 pound Chicken Thigh Meat (Boneless)
  • 4 tablespoon Oil
  • 1/2 cup Butter
  • 4 cup Chopped Onions
  • 2 cup Chopped Celery
  • 2 cup Chopped Bell Pepper
  • 1/4 cup Granules (Chicken Flavored)
  • 2 tablespoon Black Pepper
  • 1 3/4 tablespoon Red Pepper
  • 1 tablespoon Garlic Powder
  • 1 Whole Bay Leaf
  • 1 pinch Oregano
  • 1 pinch Thyme
  • 2 teaspoon Hot Pepper Sauce
  • 4 can Chicken Broth
  • 6 can Water
  • 2 cup Dark Roux
  • 1/4 cup Chopped Green Onion
 
Warm up a large gumbo pot over medium heat, then reduce to low heat. In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). Transfer sausage to the gumbo pot. Saute' andouille in the skillet over medium high heat until slightly browned.  Transfer andouille to gumbo pot. Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes.
Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. Transfer vegetable and seasoning mixture to gumbo pot. Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned. Transfer chicken to gumbo pot.
Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat. Crumble in dark roux. Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 40 minutes. Simmer for 10 minutes. Garnish with green onions and serve with potato salad
 

 

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