Famous Recipes

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6 gumbo crabs
3lbs shrimp
chicken parts (wings, gizzards) use as many as you'd like
turkey necks (as many as you'd like)
1lb smoked sausauge
1lb hot sausaue
fresh seasonings (about 1 cup each of the 3 hail mary's-onion, parsley, celery)
salt and pepper to taste
tyme and bay leaf to taste
1/2 cup flour
1/2 cup oil

Peel shrimp and put shrimp heads aside in a medium pot.
Boil shrimp heads to make a broth and set aside.
In a large skillet, make a roux by heating the oil and adding the flour. Stir constantly until a light brown roux is formed, then add the onions, parsley, and celery. Saute until the roux turns medium/dark brown. Set aside when done.
In a large gumbo pot, boil the chicken parts to make a broth.
Add shrimp broth to the chicken broth.
Add smoked sausauge and hot sausauge to broth.
Add roux to broth.
Let mixture cook about 10 minutes.
Add gumbo crabs.
Continue cooking for about 15 minutes.
Add shrimp.
Continue cooking.
Add file` last, when gumbo is about done

Serve over rice and enjoy!!! Add hot sauce to spice it up

Bascially, you want to make a roux and smother the crawfish tales in it.
Add seasonings and salt and pepper to taste. Hot sauce will spice it up.
Optional: add a little tomato paste to roux.

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
2 sticks celery, chopped
Parsley flakes
As much garlic as you like
pickled meat (pickled pork)
1 lb smoked sausage

Soak the beans overnight. The next day, drain and put fresh water in a large pot.
Bring the beans to a rolling boil.
Add onion, bell pepper, and celery to the pot.
Boil the beans for about 45 - 60 minutes.
Add the garlic and parsley flakes
Add smoked sausauge and pickled meat, make sure the beans are covered with water. Bring to a boil, then reduce heat to a low simmer.
Cook for 2 hours at least, until the beans become creamy.
Stir occasionally.
Serve over rice and again add hot sauce to spice it up.

The recipies to many of New Orleans' famous cajun and creole dishes can be found on several websites:
http://www.gumbopages.com/recipe_page.html
http://www.americasuisine.com/neworleans/restaurants/html
http://www.gatewayno.com/cuisine/cajun.html
http://www.decorating4less.com/pages/recipep/html

The people in New Orleans love to eat good food but we don't always have the time to go out and sit in a restaurant like Jacques Imos to get it. Settling for a pot roast or spagetti isn't always satisfying. We, therefore, have to learn to cook the dishes we love to add that extra spice to our lives. My mother, for instance, Mama Ruth, cooks many of the dishes that New Orleans is famous for in her own kitchen. And she has taught her children to do the same. Here are a few of her recipies. Enjoy, and don't be afraid to add a little spice!!!