101. Oysters En Brochette Recipe From Cajun/Creole Cooking cajun creole cooking. by. Terry Thompson. Makes 4 servings. (Modified fromcajun - creole cooking by Terry Thompson, 1986, HP Books, Los Angeles, CA). http://www.fishingnj.org/recoyst.htm

Cajun - Creole Cooking by Terry Thompson Oysters en Brochette 8 slices bacon 1/2 cup unsalted butter or margarine 1 tablespoon Worcestershire sauce 1/8 teaspoon liquid smoke 1 tablespoon fresh lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red (cayenne) pepper 1/2 teaspoon freshly ground black pepper 24 shucked Delaware Bay oysters (about 2 pints), well drained, liquor reserved 16 medium mushrooms 16 cherry tomatoes 1 green bell pepper, cut into 1-inch pieces Minced fresh parsley Cook bacon over medium heat until half done. Cut each slice into 8 pieces and set aside. Melt butter or in a heavy 2-quart saucepan, add Worcestershire sauce, liquid smoke, lemon juice, garlic powder, salt, cayenne, black pepper and reserved oyster liquor. Cook over medium heat 5 minutes. Cool slightly. Preheat broiler. Place oysters in butter mixture, turning gently to coat well. Using 6 oysters per skewer, thread vegetables and oysters on 4 skewers, alternating vegetables and oysters with a bacon piece between each item. Lay skewers across top of a baking pan with ends of skewers resting on sides of pan. Drizzle remaining butter mixture over top of vegetables and oysters. Broil 4 inches from preheated broiler 3 minutes per side, turning once. To serve, place a mound of white rice in center of each plate; slide oysters and vegetables from skewers onto rice. Drizzle each serving with buttery drippings from baking pan. Sprinkle with minced parsley. Makes 4 servings. (Modified from Cajun - Creole Cooking

102. Experience Great Cajun & Creole Food And Recipes With Chef John Folse & Co. Table of Sauce and Soup Consistencies Using The Roux of cajun and creoleCooking. THE BUTTER BASE ROUXS (The Classical and creole Rouxs). http://www.jfolse.com/fr_rouxs.htm

"What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing in a world where nothing else is sure, it's a certainty, the stock will thicken!" Nora Ephron Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook's need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking. Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.

103. Cajun Creole Foods Main Menu Welcome to our main menu page that is dedicated to cajun and Creolecooking. Today s cajuns are the descendants of 1,600 French http://www.yumyums.org/cajun.html

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