The Recipe Thread [tm--CajunCook]

Thanks, SaintShane! Definitely going to have to try that, too! :9:

I made this last night...it's a recipe I found in my favorite little Louisiana cookbook, and then modified it to suit my needs...I'll post the modified version.

huîtres aux vert

1/2 stick of butter
about 2 tbsps Tony Chachere's instant roux mix (I know, but there were extenuating circumstances)
3 dozen (or so) raw oysters, chopped.
Two links out of a 1-pound package Richard's smoked sausage (Hot), diced.
1 big ol' yellow onion, chopped
about 1/2 a cup of chopped bell pepper
about 1/2 cup of chopped celery
A few green onions, of course
Garlic (about a clove or so)
2 large cans (1 lb, 11 oz size) Glory greens (I used 1 can mixed greens and 1 can collard)
1/2 a cup or so of white wine.
etc.

I melted the butter in a deep-sided skillet, and was going to break out the flour for a roux when my daughter announced that she had lost her cell phone somewhere outside and all Hell broke loose. So I knew I'd never get a proper roux made, and therefore grabbed the Tony's (see, I told you). It browned up real pretty so I added the onions, bell pepper, and celery, and a splash of the wine, and sauteed until the onions were clear. Then I added the sausage and let that cook about 5 min. and then added the greens. I let that cook together about ten minutes or so (I'm not sure because I was distracted by "the great phone search in the thunderstorm" drama as it was unfolding). Around this time I added some green onions and the rest of the wine. Then I remembered that I hadn't added the garlic yet, so I added that, too. I let that cook while the rice got cooked (serve over rice), about 20 minutes or so. Then, when it was just about done, I added the oysters and some of the liquid that the oysters were in (eyeball it). I didn't want to overcook the oysters. I can't believe that the recipe in the cookbook says to add the oysters first. Anyway, the oysters cooked with it for maybe 5-10 minutes before I cut the heat down.

I added herbs and spices to this as it cooked, you know, but everyone has their own favorites and I always haul out half the spice cabinet it seems so there are really too many to mention. Oh, and those Glory greens come seasoned and they are excellently seasoned, too. In fact they are about the only pre-packaged product I use that I don't "doctor up" except for maybe some wine and green onions when I make them as a side dish.

Oh, yeah, we found the phone, too. Well, her brothers found it this morning. Her youngest brother had a "vision" of remembering seeing her stepping really high to step up on a handle-less hand-cart down on the railroad track-spur near the house, and sure enough, they found the phone in the briers right there beside it. It had fallen out of the pocket of those low-cut, practically pocketless jeans that teen-aged girls wear these days...it still worked even though it had been out in the rain all night. Lucky her. We might have found it last night, but she had the durn thing on vibrate :rant: