| Labor Day Barbeque |
Labor Day celebrates the worker, giving many people a 3-day weekend, and it is only fitting that this traditional
end-of-summer event be topped off with an outdoor barbecue. It won't be long until the days are short and the
temperature much lower, so take advantage of it with a barbecue while you can!
As with any of the big outdoor holidays, Labor Day is perfect for barbecue, whether that be ribs, or Boston butt, skirt
steak or chicken, or another meat of your choosing. Those recipes and techniques are covered in detail in the "Q
Technique" section of the site, so be sure and click there if these are on your menu for the weekend.
I have also included a couple of other favorites here for you to try - nothin' in the world wrong with a few crawfish or
a little gumbo on Labor Day weekend - after all, these truly are a working man or woman's food!
end-of-summer event be topped off with an outdoor barbecue. It won't be long until the days are short and the
temperature much lower, so take advantage of it with a barbecue while you can!
As with any of the big outdoor holidays, Labor Day is perfect for barbecue, whether that be ribs, or Boston butt, skirt
steak or chicken, or another meat of your choosing. Those recipes and techniques are covered in detail in the "Q
Technique" section of the site, so be sure and click there if these are on your menu for the weekend.
I have also included a couple of other favorites here for you to try - nothin' in the world wrong with a few crawfish or
a little gumbo on Labor Day weekend - after all, these truly are a working man or woman's food!
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| Chicken & Sausage Gumbo 1 pound andouille or smoked sausage, cut into 1/4" slices 10 skinned, bone-in chicken thighs 1 - stick butter 3/4 cup all-purpose flour 1 medium onion, chopped 1/2 green bell pepper, chopped 2 celery ribs, chopped 1 Jalapeno pepper, seeded & chopped 1 quart hot water 1 quart chicken stock (homemade if possible) 3 garlic cloves, minced 2 bay leaves 1 tablespoon Worcestershire sauce 2 teaspoons Tony's Creole seasoning 1 tablespoon black pepper 1 teaspoon cayenne pepper 1/2 teaspoon dried thyme 4 green onions, sliced File powder (optional) Hot cooked rice Garnish: Chopped green onions 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 butter to drippings in Dutch oven to measure at least 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 - 25 minutes, or until roux is chocolate colored. Stir in trinity and jalapeno pepper; cook, stirring often, 6 minutes or until tender. Gradually add hot water and chicken stock, 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 pull meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat, sprinkle with file powder, if desired. Serve with hot cooked rice. Garnish if you want. Eat! |
| This recipe is courtesy of a true Cajun cook, whom we affectionately call 'Cuzin Kim. If you want a good crawfish dish, this is it, straight from the source in the heart of Cajun country - thanks 'Cuz, we do enjoy this ! Crawfish Casserole 8 x 12 pyrex or glass baking dish 1 pound of Louisiana crawfish tails 1 can Cream of Mushroom soup 1 can of Ro Tel tomatoes 1 cup of rice ½ cup of Vidalia (sweet) yellow onions – chopped fine ¼ cup of bell peppers – chopped fine ¼ cup of celery – chopped fine (optional) 2-3 tablespoons of green onions (optional) 1 stick of real butter 1 can of water Tony’s Chacherie, salt, black pepper, and garlic powder to taste In a baking dish, pour the cup of rice over the bottom. Add the cream of mushroom and the Ro Tel tomatoes the same way. Add the crawfish tails. Sprinkle all the chopped vegetables over this as well. Melt the stick of butter and pour over these ingredients. Add the water and stir the contents of the baking dish very good. Sprinkle your seasonings to taste and stir once again. Place on middle rack of oven and bake at 350 degrees for about a half hour to 45 minutes. Remove from oven and stir the baking dish one more time, so as to mix all the rice and juices up really well. Don’t be afraid to rake the sides of the baking dish too. Bake for approximately 30 more minutes, or until the rice is fully cooked. Do not overcook by drying out the dish. Serve immediately with your favorite vegetable or salad and bread. Bon’ Appetite, Cuz |
| A big pot of sausage and chicken gumbo may not last long on a Labor Day barbecue! |
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