Recipes
Creole Gumbo
2 lbs. small or medium shrimp (peeled)
1 lb. Smoked Sausage (cut into 1/4 " slices)
2 lbs. boneless chicken (cut up)
½ to 1 lb. Crab meat
2 dozen Raw Oysters (optional)
¼ cup of cooking oil
2 cans of cut Okra (rinsed and drained)
1 pack of Bailey’s Cajun Creole Mix
In a 8 quart pot sauté shrimp, sausage, chicken, and dried seasonings in oil for about 15 minutes.
Add 3 ½ qts. of hot water and bring to a boil. Add ½ to 1 pack of spices.
Mix entire pack of Roux with water from pot until roux is creamy and smooth.
After Roux is mixed, add to pot. Add Crab Meat and Okra and cook uncovered over medium heat for 45 minutes.
Oysters should be added the last 15 minutes of cooking if desired. Skim excess oil prior to serving.
Yields 8 – 10 servings
Crawfish Etouffe
1 lb. Crawfish (peeled)
1 Stick of butter
1 Box of Bailey’s Cajun Creole Mix
In a 10 quart pot melt butter and add seasoning mix. Cook for about 10 minutes on low. Add Crawfish tails. Dissolve 3 tbs. of roux in one cup of hot water, and add to pot. Cook for 20 minutes. Add spices to taste.
Yield: 4 servings
Jambalaya
1 lb boneless chicken
1 lb smoked sausage or Andouille (cut into ¼ "slices)
1 lb ground beef or pork
¼ cup cooking oil
1 box of Bailey’s Cajun Creole Mix
2 tbsp Worcestershire sauce
3 cups raw rice
2- 11 ½ oz cans consommé beef
1- 11 ½ oz can beef broth
In a 5qt. pot cook chicken, ground beef, and smoked sausage or Andouille for 15 to 20 minutes. Add consommé beef, one pack of Bailey’s dried seasoning, two packs of spices, and 2 tsp. of Worcestershire sauce. Mix well. Mix 1/3 cup of roux into 8oz. of hot water and add to ingredients. Cook for about 10 minutes. Add rice and cook on medium, stirring occasionally, until the water boils out. Cover and cook on very low for 20 minutes.
Yield: 10-12 servings
Sauce Picante
(Beef, Chicken, Rabbit, Fish, or Turtle)
3 lbs. meat
14 oz. jar Spaghetti Sauce
¼ cup of cooking oil
3 bay leaves (optional)
1 pack of Bailey’s Cajun Creole Mix
In a 5 quart pot brown meat and ½ pack of Bailey’s dried seasoning in oil for about 15 minutes, add 2 ¼ cups of hot water, and 14 oz jar of spaghetti sauce. Mix 1/3 cup of Roux into 5 oz. of hot tap water and add to other ingredients. Add ½ - 1 pack of spices. Cook covered for 45 minutes to one hour, or until meat is tender. Serve over noodles or rice.
Yields: 8-10 servings
Corn Soup
1 lb peeled shrimp
3 medium potatoes diced
¼ cup cooking oil
1 box of Bailey’s Cajun Creole Mix
2- 16 oz cans whole corn
1 – 16 oz can cream corn
1 – 8 oz can whole tomatoes
½ lb Andouille (cut into ¼" slices)
In a 5qt pot, cook shrimp, ½ pack of Bailey’s dried seasoning, and Andouille in oil on medium heat for 10 minutes. Add tomatoes, whole corn, cream corn, and 2 cups of hot water and cook for 10 minutes. Mix 1/3 cup of roux into 4 cups of hot water, and add to mixture. Add potatoes, and 1 pack of spices, and mix well. Stirring occasionally, cook on medium for 20 minutes or until potatoes are tender.
Yield: 8-10 servings.
Chicken & Andouille Gumbo
1-3 lb Chicken (cut up)
1 lb. Andouille or Smoked Sausage (cut into 1/4 slices)
¼ cup cooking oil
2 - 14 oz. cans of chicken broth
1 pack Bailey's Cajun Creole Mix
2 tbs. Worcestershire Sauce
2 dozen Raw Oysters (optional)
1 - 8 qt pot
In a 8qt. pot fry Chicken and Andouille in oil for about 15 minutes. Add 3 qts. hot water, bring to a boil. Mix Roux with about 10 oz. of water from pot. After Roux is mixed add to boiling water. Add 2 cans of chicken broth. Add Bailey's Seasoning Mix and 2 packets of seasonings. Add Worcestershire Sauce. Cook uncovered over medium heat for 45 minutes to 1 hour. If desired, oysters should be added in last 15 minutes of cooking. Skim excess oil prior to serving, then add seasoning if desired.
Serve over rice. 8-10 servings.
Red Bean Gumbo
1 box Bailey’s Cajun Creole Mix
1 lb Andouille (cut into ¼ "slices)
½ to l lb smoked sausage (cut into ¼ "slices)
½ to 1 lb ham seasoning (cut into ½ "squares)
¼ cup cooking oil
3 cans of red beans
In an 8 qt. pot cook Andouille, smoked sausage, ham seasoning, and 1 pack of Bailey’s dried seasoning in a little cooking oil for 10 minutes. Add 3 cans of red beans and 2 ½ quarts of hot water. Mix roux in 10 oz of hot water and add to beans. Add 1 pack of spices. Stirring occasionally, bring to a boil and cook uncovered over a medium heat for ½ hour. Serve over rice.
Yield: 10-15 servings.
Stew
1-3 lb Chicken (cut up) or Beef
¼ cup cooking oil
1 box Bailey’s Cajun Creole Mix
1- 10 oz. can chicken broth
1- 4 ½ oz can butter beans (optional)
1- 4 ½ oz can mushrooms (optional)
In a 5qt. pot cook chicken or beef in oil. Add ½ Bailey’s dried seasoning pack and cook for about 15 minutes. Add 2 cups of hot water and 1 can of chicken or beef broth. Add 1 pack of spices. Mix roux pack with 12oz. of hot water, and add to chicken or beef. Stirring occasionally, cook uncovered for about 30 to 45 minutes.
Yield: 8-10 servings.
Crawfish Etouffe
1 lb. Crawfish (peeled)
1 Stick of butter
1 Box of Bailey’s Cajun Creole Mix
In a 10 quart pot melt butter and add seasoning mix. Cook for about 10 minutes on low. Add Crawfish tails. Dissolve 3 tbs. of roux in one cup of hot water, and add to pot. Cook for 20 minutes. Add spices to taste.
Yield: 4 servings