Saute` both onion and bell pepper in 1/2 stick of butter, until tender. Add crawfish or shrimp. Season with T-Boy's Seasoning. Cook for 10-15 min. stirring so it doesn't stick to the pot. Add small amounts of water to keep it from burning. Add 3 cans of tomato sauce. Add the 3-4 cans of cold water from the tomato cans. You can add a gravy thickener at this time (flour). Put on medium heat and cover. Cook for 30 min. Serve over rice.
Note: You can also use Shrimp. Instead of using rice, you can substitute noodles. I like to use "fun" noodles-Bow ties, spirally noodles...After stirring in the noodles, top with your favorite shredded cheese.
Add the Water, Rice and spread the 2 cans of Cream of Mushroom in a large pyrex dish or rectangle baking dish. Season the Chicken with T-BOY'S GARLIC SEASONING. Put the Chicken on top of the above mixture. Cover with foil. Bake for approximately 1 hr and 45 minutes on 385 degrees. Baking time will depend on how big the Chicken pieces are. I usually check it after 1 hr and 30 minutes and it usually will need a little more time. The rice will be swollen and cooked, but more importantly, check the Chicken to make sure it is fully cooked.
This recipe can have many different ingredients. You can add onions, bellpeppers, carrots, green peas, change out the rice for noodles......Make it your creation, but make sure to use T-BOY'S GARLIC SEASONING!!!
T-Boy's Classic Cajun Gumbo
1 16oz. Jar of Roux
1 Fryer (Chicken)
2 lbs. Cajun Smoked Sausage
1 Small Green Onion
1 Small Yellow Onion
T-Boy's Cajun Seasonings
Fill a 12 quart Gumbo (Soup) pot with 3/4 of water. Leave lid off the whole time you are cooking. Bring water to a boil. Put fire on Medium setting. Add the 3/4 jar of Roux, constantly stirring so the Roux does not stick to the bottom of the pot. You will have to stand there and watch so the Gumbo doesn't boil over. Let the Roux and water boil for about 20 min.
Cut the Smoked Sausage into small pieces. Add the seasoned Chicken and the Sausage. Let it cook for about 45 min. Taste the Gumbo juice to make sure you don't need more T-Boy's Seasonings. Add as much Yellow and Green Onions as you would like. Cook for about 15 min. more. You can add more water if some of it has boiled away.
Put your cooked Rice in a bowl. Add Gumbo so that it is way over the level of rice. You want more juice than rice.
For lighter colored Gumbo, add only 1/2 jar of Roux. For darker Gumbo, add 3/4 jar of Roux.
T-BOY'S CAJUN RECIPE ARCHIVES
All of the Recipes listed above and throughout this Website are the property of T-Boy's Cajun Seasonings and may not be reproduced without written consent from T-Boy's Cajun Seasonings.
T-BOY'S CAJUN SHRIMP CASSEROLE
1 Tbsp. T-BOY'S GARLIC SEASONING
1 Yellow Onion
1 Green Onion
Lemon Juice
1-2 lbs. Shrimp
1 can Cream of Mushroom
1 can Cream of Cheese Soup
3 cups Cooked Rice
Butter
Saute cut up green and yellow onions in butter until tender. Sprinkle Lemon Juice to your liking. Season your Shrimp with T-Boy’s Garlic Seasoning and fry for about 5 min. or until done. Add a can of Cream of Mushroom and Cream of Cheese Soup. Stir on medium heat, until it is mixed well.
On the side, cook about 3 cups of Rice.
Preheat oven to 350. Transfer all of the above ingredients in a casserole dish, including the rice and mix well. Cook it in the oven for about 15 min. ENJOY!
