August ← 2007 ← Balagan Recipes

Gumbo Chicken

Aug

31

2007

Gumbo is a Cajun hot-pot. The derivation for the name “Gumbo” is gombo, n’gombo, and/or kin, all west African names for okra. Not all Gumbos include okra, but when used it thickens the sauce and adds a slightly gelatinous texture. Gumbo always includes Cajun vegetables (onion, capsicum, celery), Roux and hot pepper sauce. I don’t ...

Piquant Creole Chicken

Aug

31

2007

Creole Chicken is, not surprisingly, chicken with Creole Sauce. You’ll have to make the sauce separately. I offer three variations: with chicken fillet, with chicken pieces on hob, with chicken pieces in oven. Serve with your choice of carbohydrate (crunchy bread, rice, pasta) and a green salad. Piquant Creole Chicken using Chicken Pieces in ...

Roux – For Thickening Sauces with Flour and Oil

Aug

31

2007

Roux is a mainstay of Cajun and Creole cooking being used to flavour, thicken and colour many sauces and dishes, e.g. Gumbo. Traditionally roux is cooked very slowly on low heat, sometimes for hours, but cooking times can be reduced by using higher temperatures. To achieve success you need a long handled wooden spoon, a ...