LSU Tigers® Menu
A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
Southern Living OCTOBER 2004
1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.
2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard.
Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.
Try this twist!
Cajun Shrimp Potato Salad: Stir in 1 lb. peeled, medium-size cooked shrimp (51/60 count).
Southern Living MAY 2010
We could call this Saints Dip for last year's Super Bowl winners! Parmesan cheese helps hold ingredients together. You can also serve this versatile recipe with crackers over a block of cream cheese or toss leftovers in a Caesar salad.
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Note: We tested with Boscoli Italian Olive Salad.
Southern Living JANUARY 2011
For these Cajun-flavored fried shrimp, peel the shrimp but leave the tails on and coat the shrimp in fish fry mix to get a crispy brown coating.
1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
4. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
Note: For testing purposes only, we used Zatarain's Wonderful Fish-Fri and Walker & Sons Slap Ya Mama Cajun Seasoning.
Southern Living JUNE 2008
Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy.
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.
3. Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
TRY THESE TWISTS!
Chocolate-Pecan Pralines: Prepare as directed through Step 2. Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3.
Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step 2.
Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step 2.
Southern Living DECEMBER 2011
Creole Potato Salad
Bayou Fried Shrimp
Tiger fans will definitely want to bring this menu with them to their favorite tailgating location!
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