As ya'll get to know me, one thing you'll find out is that I love to cook.  And I love to cook a LOT!!!  So, I thought I'd start a forum here and find out what everyone likes to cook and eat and maybe even share some recipies and photos.  Now that one is a little hard for me,  because I don't use  recipies when I cook, I just cook...

My specialty is Cajun food.  I've spent 20 years on and off in Louisiana and eventually will return when the time is right.  My ex-husband, Edmond (capttank on here) and my husband Ron (tattooman) are both Coonasses.  Well, Ron's a half-ass really, since his Mom's not a Coonass... lol!!  Once Ron's parents are no longer with us, and I hope that's a very, VERY long time, Ron and I will return to the bayous of SE Louisiana to live so we can be close to Edmond's family. 

In his own right, Ron is a damn good cook too, even outdoes my jambalaya and I didn't think anyone could do that, lol!  I also make some killer BBQ wings, at least that's what my husband says!  If ever we end up at a meet, I'd be more than happy to make them or a huge pot of my gumbo!

One of the main things I love to cook though, is wild game.  I love to hunt and fish and prefer that over store food.  Buffalo and venison are my favorite but I'll eat just about anything other than armadillo, possum, or skunk, lol!

So, jump right in and post pics, recipies, or whatever!

I'm pretty limited in the kitchen, but I manage to throw the odd breakfast together....

Turkey Corn Chowder

1 cans of cream of potato soup
1 1/2 cup milk
1 sm can mexican corn
1 sm can sliced carrots
2 tablespoons dried chopped onion
2 or 3 slices American cheese
1/2 cup Turkey breast or ham
1 tble spn celery seed (optional)

Throw together in 5 minutes heat and serve with sweet cornbread.
Do not cover it will make the milk separate.

Great for summers

Come on over, Rex!

Rory, ain't nothing wrong with a good bowl of flakes... corn or otherwise, lol!

DebraJo, what kinds of foods have you had at Rallys? gumbo would be really easy to make, just need a HUGE pot!

Race, I've never had corn chowder, turkey chowder, or anything but clam chowder and I hated it! BUT, I'm always up for trying new things, what's it taste like because the recipe sounds pretty good!

My wife Beki is the best cook in the world, nothing better then her Gumbo with shrimp, chicken and sausage!! No OKRA tho!!!

So I shouldn't make the wings anymore then? 

Rex, I'm making Crawfish Etouffee (if i can find the dang crawfish!) on Monday for Ron's Dad's birthday!   He'll  be 84 years old and he's one of the most amazing people I know!  He's a fullblooded CoonAss and I LOVE cooking for him!!!

Rex, if ever you're in Louisiana, look up my ex-husband Edmond (capttank on here), he's from WAY down the bayou, more than just Cajuns, but CoonAsses!  The culture is a lot different than northern Louisiana, and way different than New Orleans.  People still speak the French (but each bayou has a different dialect), still live without electricity and running water, and in some places, are illiterate by choice.  The old traditional food is a lot different than what you get in restaurants too, it's not spicy, it's flavored.  Nothing I hate more than ordering "Cajun" food that's got nothing but Cayenne Pepper, bleah!

Eventually, Ron and I will be back down there, hopefully not for a long time though.  I miss the food at having what I need available at all times, but we make do with what we have here.

Ron's dad is an amazing man, three war veteran, WW II, Vietnam, and Korea.  Not many of them left.  He's the man I dedicated my song "Bring Me Your Tired" to in my introduction thread and in my video section.

Sheesh, now I'm  

Going to my corner...

You (Beki and Mike) are funny!!! Mike ~ Boones Farm Orange?!? Holy guacamole man ~ I thought that stuff disappeared after my high school days ;-)

Good luck on this Beki ~ I tried it some time ago ~ got a few recipes, but it kinda faded away... looks like you're already having better luck ~ must be your 'psychic powers'.... HA HA!

Cheers! It is Friday!!! Hallelujah!

I can make a heck of a good Jambalaya to go with the Gumbo!! I use shrimp, chicken, and Sausage (Andouille) If I have it. There is a little butcher shop in Salina that makes it and I buy them out if I can.

And to go off of topic for a bit, Did I do that? Yes I did.... My Dad and Mom are the best people in the world, they sacrifice for others, love others and give people the benefit of the doubt, and they have loved me when I didnt love myself... There now I had my off topic time also lol!!

My Gumbo Recipe

It's not "traditional," because I can't explain how to make it the old way, but this is the best I can do. Would be easier if I could just video tape it, because each person makes it differently and there's not been a time where I've made it the exact same way!

Mind you, I cook for anywhere from 5 to 10 people and there are ALWAYS leftovers, gumbo tastes even better the second day!

You'll need:

At least 10 lbs of chicken breasts (or thighs) cut into bite sized portions
20 lbs of sausage cut up
5 lbs of shrimp

3 large onions (2 1/2 for the roux [diced] and 1/2 for the gumbo [chopped])
5 stalks of shallots (aka green onions) diced
Garlic (at least 5 cloves or 1 cup of you buy it in the jar) pressed
2 Bell Peppers (doesn't matter which color) chopped

Salt
Pepper
Cajun seasoning
Poultry Seasoning
Rubbed sage
Parsley flakes
Oregano
Chicken Bouillon Cubes


On high heat, brown two and a half large onions in canola oil. Just as the onions turn clear, add 1/4 cup of flour. Brown flour and onions together until almost black, then add about 10 cups of water.

Add chicken and sausage and vegetables then season to taste.

I usually use 1/4 to 1/2 box of salt and at least 8 of the chicken bouillon cubes (gives it a richer flavor without spending a lot of time on the base)

You'll need to "taste test" it throughout the cooking process (which takes about six hours) and add as you like. Bring it to a boil one time then let it simmer for about five hours.

If you want a stronger, headier base flavor, you can add roux from a jar. I use Savoie's Roux (just follow the directions) because to me it has the best flavor.

Now don't forget your rice either!

I rinse mine, at least 6 times in hot water, to get the starch out so the rice won't be sticky.

Ten minutes before the rice is done put the shrimp in the gumbo and let it boil. Once it's boiled, turn the gumbo off and let it settle down. Skim the grease (from the sausage and browning oil) and bring to a boil. Repeat that process and it's ready.

And don't forget the file'!

Louisiana Bread Pudding


Just remember, a lot of this is "to taste," but it worked pretty good tonight, lol!

1 loaf of bread (I toast mine)
2 cups of water
6 eggs
4 cups sugar
2 cans Pet milk
2 sticks oleo
5-6 TBS Vanilla extract
1 box raisins
2 TBS Cinnamon
1 TBS Nutmeg

Preheat oven to 350 degrees

Butter 12" x 17" x 2" baking pan and tear toasted bread into pieces and place evenly throughout pan. I like to sprinkle the raisins in layers so they're all through the pudding.

In a HUGE bowl, mix ingredients together until well blended. Pour over the bread in the baking pan then add more raisins. I also like to sprinkle a cinnamon and sugar mix lightly over the top of the pudding before I put it in the oven. It's hard to say how long to bake it, about 30-45 minutes. I check it by sticking a butter knife in the middle and when it comes out sticky thick, it's done.

I tried something new last time, a "rum" sauce, which I've never done before. It's an old Louisiana recipe and it came out really good. If you want that, I'll be glad to  post it as well! I used a rum extract with almond extract and it came out awesome!

Enjoy!

I love to cook too, my favorites are things that my son and his friends all like, omelets on the weekends, sweet and sour meatballs, a thick hearty meaty sauce over pasta and my favorite are the thanksgiving feasts.

Dayummmm !!!! Y'all are makin my mouth water and my stomach rumble. I'm hungry !!!!!

Yeah ~ You missed lil ol me, Mike...   HA HA HA!!! I'm taking my leftovers home with me when I leave the sandbox...

Alright ~ that does it... my beer can chicken... you turn your nose up at this, and you insult a great lineage of cooks in the Coop family... HA HA!!!

C'est Si Bon!

 And I was hungry before I looked this just made it worse.  LOL

I had an old Army buddy (Jace S. Jr.) he was a Coonass and We took 3 weeks of leave.   We went down and went shrimping for 1 week and came back and had some Great shrimp gombo.  Then his dad (Jace S. Sr.) now gone,  Made something from Pig Intestines (dont remeber what it was called) but DAMN it was good! 
They also called the French as CajunFrench because of the dilect. 
But I LOVE 2 eat!   As for cooking I can make eggs and / or flakes with milk.

That would of been called Boudan (spelling) IT is great stuff, a sausage made out of what ever is around and also rice. I would love to add some to the Cookbook and so would my wife I think. The bad pard is all the things I make the recipe with are in my head along with the measurements lol.