Conference turris::cooks

BASIC GUMBO FILE'

3 quarts water                             3 tablespoons flour
1 onion, quartered                         1 1/2 teaspoons salt
3 cloves garlic                            Pepper
1/2 bell pepper                            Oysters (1/2 pint and up)
3 tablespoons oil or bacon                 Shrimp (1/2 pound and up)
  drippings                                1 teaspoon file'

Let vegetables simmer in ater until they fall apart.  Mash on plate,
discarding pepper skin.  Return pulp to water.  Make dark roux of oil and
flour, stirring constantly.  Slowly stir in seasoned water, them salt and
pepper.  Cook 5 minutes.  Add shrimp and cook 15 minutes; then add oysters
and simmer 5 more minutes.  File' should be added after gumbo is removed
from heat, just before serving.  Allow to stant 5 minutes after stirring
in file'.  Serves 4

ROUX

2 tablespoons butter,                   2 tablespoons flour
  shortening or
  bacon drippings

Melt the butter, shortening or bacon drippings in thick pot or skillet.
Add the flour and stir constantly until DARK brown, being careful not
to burn.  If there is the slightest indication of over-browning, dispose
of the roux and start over.  Even a slightly burned sauce will ruin a
savory dish.  To this basic roux, add seasoning and stock to make various
sauces and gravies.

Hint:  If using file'.....what is not eaten throw out.  To reheat is 
       barf-city.  Use a cup or so of saute'd okra and leftovers are
       great.  I prefer to use bacon fat instead or oil or butter.
       If you don't like okra, file' can be served around the table
       and everyone can put a dash on their own dish.

Paul Prudhomme, who runs the famous K-Paul's Cajun restaurant in New Orleans,
has written a cookbook on Louisiana-style cooking (both Cajun and Creole),
called "Chef Paul Prudhomme's Louisiana Cookbook" (or something similar to
that).  It contains LOTS of delicious (and hot) recipes.  In particular, try
out the Chicken and Andouille Sausage Gumbo (the suggested substitute of
kielbasa for Andouille sausage works well), Poorman's Jambalaya, Blackened
Redfish, and Cajun Prime Rib (aka Blackened Steak).

This book can be found at mall bookstores just about everywhere.

--PSW

    From "Chef Paul Prudhommes Louisiana Kitchen", the seasoning is
    
    sweet paprika	3	part
    salt		2 1/2	part
    onion powder	1	part
    garlic powder	1	part
    ground cayenne	1	part
    white pepper	3/4	part
    black pepper	3/4	part
    dried thyme		1/2	part
    oregano		1/2	part
    
    I have never tried this, but the process seems simple.
    
    Get a heavy iron skillet hot enough to ash any residue.
    
    Dip fillets (less than 2 cm thick) into melted butter 
    then into the spice mixture, rubbing in the spices.
    
    Cook, uncovered, in the skillet with a little butter 
    (on *TOP* of the fillet) about two minutes.
    
    Flip and repeat for the other side.    Serve hot.
    
    
    
    

    Be careful of doing this in the house...It'll wreak for days...
    Not so much from the fish, but from the smoke the recipe produces.
    
    Try it outside on the grill!
    

    This also works very well with chicken fillets.
    
    
    
    

    I have made the recipe in .1 and it is delicious!  I tend to like
    it extremely spicy, and therefore use a little more of the spice
    mixture on each piece than Prudhomme recommends.  I did it in the
    house once.  Only once.  If you have a gas grill, try putting a cast
    iron skillet right down on the briquettes and turning the burners
    up to high.  You should actually start to see white ash inside the
    skillet before putting anything in it.  That's hot!  As for doing
    it on a charcoal grill, I don't know whether it would get hot enough
    or not.  If anyone tries it, I'd like to know the results.
    
    							Pat

re .-1

>    due to my cholesterol problems: I plan to replace butter by
>    margarine (Sorry my gourmet friends) or olive oil and I will try

When I was seeing a dietician, she said that margarine was a poor substitute 
for butter, if you are trying to reduce your cholesterol.  Margarine is just 
hydrogenated vegetable oil.  The hydrogenated fats are almost as bad for you as 
the butter.  Her recommendation was to use oil wherever melted butter was 
desired (as in frying or sauteeing), and use butter (sparingly) when you want 
butter.  So, a small pat on toast or a potato is ok, as long as it doesn't 
amount to a lot per week.


						     
							- JP

        I have made blackened swordfish, bluefish, and ocean perch.
        
        The perch was excellent, the bluefish *SUPERB*, and the swordfish
        almost got me  thrown out.  Too thick, too much cooking time, too
        much smoke.
        
        My advice is to  stick  with  thin  filets.    It smokes, but the
        cooking time is so short that it's <marginally> acceptable.
        
        I intend to try  doing  this  over  my  Coleman stove, out on the
        deck.  I'm pretty sure my regular gas grill can't get the skillet
        hot enough.  I'll report back on the Coleman stove.
        
        Art

This is a remarkably unfussy recipe.  The key points in blackening seem to
be (1) the pan must be extremely hot so that the food cooks thoroughly and
the crust blackens properly, and (2) you need enough fat to both brown the
crust and assure that the meat doesn't get too dry [hence the butter with
fish, but for blackened steak, the fat in the meat is usually sufficient.
I've blackened fillet mignons a couple of times and with them you need butter,
though].

--PSW

    When I was down in Cajun-country last year, one item on most of
    the menu's was Crawfish and Catfish.  I don't remember the exact
    recipes, but it was something like roll them in corn meal, sprinkle
    liberally with cayenne pepper and bake (no fat here!) or fry.  Really
    very simple, but one of the dishes I had was so hot I couldn't taste
    anything else ;^(.
    
    Jim	-- I'm sure that there are "fresh" catfish in Boston Harbor
    
    BTW: What's "roux"?  Never heard of that before.

             
    
    	Roux is oil, shortening, or butter cooked for a long time
    	over the stove with flour mixed in.  It sounds disgusting
    	and the time period to make it isn't too appealing either.
    	Who wants to spend 45 minutes stirring oil and flour until
    	it turns the right color????
    
    	Unfortunately, I really don't care for fish - unless its
    	shellfish- then I'm addicted.  So catfish recipes wouldn't
    	appeal too much.  Most Cajun/Creole dishes that caught
    	my eye had ham, sausage (hot), chicken, and crawfish or
    	shrimp.  I'll post my Jambalaya recipe.  I make it in
    	large batches then freeze single serving portions.  It 
    	freezes very well.  If I know that I don't have time to 
    	cook, I just pull out a container and let it defrost in
    	the fridge all day.  When I get home, I just pop it in
    	the microwave and dinners done!
    
    	Karen

    You mentioned at the end of your note that you're looking for Cajun
    recipes that won't clog your arteries.  If cholesterol is your concern,
    and not calories, then you can make a perfectly good roux with
    vegetable oil -- no cholesterol whatsoever.  On the other hand,
    if you have to watch calories like I do, well, Cajun food isn't
    exactly light -- but nothing good is, right?
    
    BTW, red beans and rice is relatively fat-free 'cept for the andouille.
    I've entered that recipe elsewhere in this conference.
    
    							Pat

    
    Re: .3
    
    	Yes, it is the cholesterol, BUT ALSO the cooking
    	time that I am trying to avoid.  And, to a small
    	degree, I am trying to avoid the calories.  Oil
    	and butter are such wasted calories because they have
    	no nutritional value whatsoever.  And vegetable
    	oil is not all that good from what I've read.  Can't
    	remember what it was but I avoid oils whenever
    	possible.  
    
    	Isn't there any way to make gumbo without all that oil??
    
    	Karen

    If you want to make something with sausage but want fewer calories,
    try turkey sausage.  It has some turkey skin/fat mixed in, but the
    calorie/fat content is much lower than regular sausage.  I haven't
    seen a hot/spicy variety, but you can always cook the sausage meat
    up with spices.  Then you can pour off even more of the fat!
    
    --Louise

    
    
    	The sausage I use in my jambalaya is chorizo sausage and
    	is already cooked.  Its kind of like kilbasa.  Andoulle
    	sausage is similar too so I doubt that turkey sausage
    	would work.  Creole/Cajun sausage is not like your typical
        italian sausage or breakfast links.
    	                   
    	Karen

    Vegetable oil can actually be *good* for you (ignoring calories)
    since it is often high in polyunsaturated fats.  This class of
    fats can be benificial because it tends to increase your blood HDL
    levels, which is a good thing.  Besides, compared to things like
    chorizo, isn't this a moot point?

If you want to make gumbo without roux, try substituting cornstarch and water 
with a touch of soy, "Liquid Smoke," or "Kitchen Bouquet" for the right color. 
This will provide you with the thickening power.  A warning, though, is that 
the coloring adds a flavor that you may or may not want.

An old roomie from GA once told me that old style authentic gumbos used only 
OKRA for thickening.  The stuff that makes okra slimy is what thickened the 
soup.

						     
							- JP

    For those of us who hate chopping up slimy okra, or are unable
    to find fresh okra in our Northern supermarkets, I found some frozen
    okra at Shaws a few months ago.  Already sliced!  It was great in
    soup, and *did* thicken it.
    
    --Louise

    Maybe I do it wrong but I can whip a roux in about 10-15 minutes.
    I use a small pan or skillet and control the heat by lifting the
    pan off the fire when the flour starts to change color and then
    blending the color in. Depending on how dark you want the roux,
    it takes about 10-15 minutes. The darker the better for me to use
    in a gumbo. I just make a good chicken soup with rice, put in a
    little kielbasa, add the roux and it's as good as anything you can
    get in the French Quarter. Careful of that roux. Some people call
    it Cajun napalm. Don't get it on your skin when your cooking it.

Lorraine,

First, re: spices - if you don't care about being totally authentic,
then many gourmet shops will carry a very nice "Louisiana gumbo" spice
mixture that works very well.  If you want authentic, you will need
lots of garlic, several kinds of pepper, salt and a creole cookbook
to suggest measurements...oh, and don't forget the file' - which is
added at the end of cooking and serves to flavor and thicken.  It
is pronounced "feel ay" with the accent on the long "a" sound.  You
want to be careful with this, it can thicken too much if you over
use it.

About the sausage - better butcher shops should be able to get the
andoulle sausage for you...if not, you can try using spicy italian
or something, but it won't be the same. 

    It sounds like the spices are similar to the ones used for blackening.
    I'm not fond of packaged mixtures, I find most of them have MSG,
    which I'm allergic to.
    
    Re the file.. Is this a corn starch type thickener?  I have never
    seen or heard of it.
    
    Thanks for the info.
    
    Lorraine

   re:	< Note 1258.13 by CARTUN::CASINGHINO "Crossroads seem to come and go" >
                              -< Getting closer >-

   Fil� (FEE-lay) is ground sassafras leaves.
   
   Dave_who_is_married_to_a_native_New_Orleanean

                    Chicken and Sausage Gumbo


....From Patout's in New Iberia.  With this down-home dish, serve 
    a fine American beer.

....6 servings

Ingredients:

    3  lb chicken
    1  tsp unsalted butter
    1  onion, unpeeled and quartered,  plus 1 large onion, peeled 
       and finely chopped
    1  carrot, quartered
    2  celery ribs, 1 quartered, 1 finely chopped
    1  sprig parsley
    1  cup all purpose flour
  1/2  tsp salt
  1/4  tsp cayenne pepper
  1/4  tsp freshly ground black pepper
  1/8  tsp freshly ground white pepper
  1/2  cup corn oil
    1  green bell pepper, finely chopped
    1  lb smoked sausage, sliced
       Louisiana hot sauce
       Chopped scallions greens and chopped parsley, for garnish

Prep:

1.  Cut the chicken into 8 pieces; reserve the backbone, wing 
    tips, neck and gizzards.  In large heavy saucepan, melt the 
    butter over moderately high heat.  Add the reserved chicken 
    parts and the quartered onion, carrot and celery.  Cook, 
    stirring, until browned, about 5 min.  Add the parsley sprig 
    and 6 cups water.  Bring to boil, reduce the heat to moderate 
    and simmer for 1 hour; strain.

2.  In a large plastic bag, combine 1/2-cup of the flour with the 
    salt, cayenne and black and white pepper.  Add the chicken 
    pieces, a few at a time, and shake until well coated.  Remove 
    the chicken and reserve any remaining seasoned flour.

3.  In a large heavy skillet, heat 2-tbsp oil.  Add the chicken 
    pieces and cook over high heat, turning once, until browned, 
    4 to 5 min. per side.  Remove the chicken and set aside.

4.  Add the remaining 6-tbsp oil to the skillet and whisk to 
    scrape up any browned bits from the bottom of the pan.  When 
    the oil begins to smoke, gradually whisk in the remaining 
    1/2-cup flour plus the reserved seasoned flour.  Reduce the 
    heat to moderate and whisk in the until the roux becomes a 
    dark red-brown, 3 to 4 min.  Remove the skillet from the heat 
    and stir in half the chopped onion, celery and green pepper; 
    stir until the roux stops browning and cools slightly, 3 to 5 
    min.

5.  In a large casserole, combine the stock and enough water to 
    equal 8-cups.  Add the remaining chopped onion, celery and 
    green pepper and bring to a boil over high heat.  Stir in the 
    roux, 1 spoon full at a time.  Reduce the heat to moderate 
    and simmer 45-min.  Add the chicken and the sliced sausage 
    and cook until the chicken is tender, about 45-min. longer.  
    (If the gumbo thickens too much, add a little water.)  Remove 
    from the heat; let stand for 20-min.

6.  Skim off all the fat that rises to the surface and season the 
    gumbo with salt, pepper and hot sauce to taste.  Sprinkle the 
    scallion greens and chopped parsley over the gumbo. 

    Serve with rice.

           Chicken and Andouille Smoked Sausage Gumbo


....from Chef Paul Prodhomme

....Make 6 main-dish or 10 appetizer servings

Ingredients:

    1  (2 to 3 lb) chicken, cut up
       Salt
       Garlic powder
       Ground red pepper (perferably cayenne)
    1  cup finely chopped onions
    1  cup finely chopped green bell peppers
  3/4  cup finely chopped celery
1-1/4  cup all-purpose flour
  1/2  tsp salt
  1/2  tsp garlic powder
  1/2  tsp red pepper (perferably cayenne)
       Vegetable oil for deep frying
       About 7 cups Basic Chicken Stock
  1/2  lb andouille smoked sausage (preferred) or any other good 
       pure smoked pork sausage such as Polish sausage (kielbasa, 
       cut into 1/4-in cubes
    1  tsp minced garlic
       Hot Basic Cooked Rice

Prep:

1.  Remove excess fat from the chicken pieces.  Rub generous 
    amount of salt, garlic powder and red pepper on both sides of 
    each piece, making sure each is evenly covered.  Let stand at 
    room temperature for 30 min.

2.  Meanwhile, in a medium-size bowl combine the onions, bell 
    peppers and celery; set aside.

3.  Combine the flour, 1/2 tsp salt, 1/2 tsp garlic powder and 
    1/2 tsp red pepper in a paper or plastic bag.  Add the 
    chicken pieces and shake until chicken is coated well.  
    Reserve 1/2-cup of the flour.

4.  In a large skillet heat 1-1/2 in. of oil until very hot (375 
    to 400-F).  Fry the chicken until crust is brown on both 
    sides and meat is cooked, about 5 to 8 min per side; drain on 
    paper towels.  Carefully pour the hot oil into a glass 
    measuring cup, leaving as many of the browned particles in 
    the pan as possible.  Scrape the pan bottom with a metal 
    whisk to loosen any stuck particles, then return 1/2-cup of 
    the hot oil to the pan.

5.  Place pan over high heat.  Using a lon-handled metal whisk, 
    gradually stir in the reserved 1/2-cup flour.  Cook whisking 
    constantly, until roux is dark red-brown to black, about 
    3-1/2 to 4 min., being careful not to let it scorch or splash 
    on your skin.  Remove from heat and immediately add the 
    reserved vegetables mixture, stirring constantly until the 
    roux stops getting darker.  Return pan to low heat and cook 
    until vegetables are soft, about 5 min., stirring constantly 
    and scraping the pan bottom well.

6.  Meanwhile, place the stock in a 5-1/2 qt saucepan or large 
    Dutch oven.  Bring to a boil.  Add roux mixture by spoonfuls 
    to the boiling stock, stirring until dissolved between each 
    addition.  Return to a boil, stirring and scraping pan bottom 
    often.  Reduce heat to a simmer and stir in the andouille and 
    minced garlic.  Simmer uncovered for about 45 min., stirring 
    often toward the end of cooking time.

8.  While the gumbo is simmering, bone the cooked chicken and cut 
    the meat in 1/2-in wide dice.  When the gumbo is cooked, stir 
    in the chicken and adjust seasoning with salt and pepper.  
    Serve immediately.

    To serve as a main course, mound 1/3-cup cooked rice in the 
    center of a soup bowl; ladle about 1-1/4 cup gumbo around the 
    rice.  For an appetizer, place 1 heaping tsp cooked rice in a 
    cup and ladle about 3/4-cup gumbo on top.  This is super with 
    Potato Salad on the side.


                        Basic Cooked Rice

....If you make this ahead of time and store it, omit the bell 
    peppers -- they tend to sour quickly.  Use chicken stock if 
    you are serving the rice with a chicken dish, seafood stock 
    with a seafood dish, beef with a beef dish... 

Ingredients:

    2  cup uncooked rice (preferably converted)
2-1/2  cup Basic Stock 
1-1/2  tbsp very finely chopped onions
1-1/2  tbsp very finely chopped celery
1-1/2  tbsp very finely chopped green bell peppers
1-1/2  tbsp unsalted butter (preferred) or margarine, melted
  1/2  tsp salt
  1/8  tsp garlic powder
       A pinch each of white pepper, ground red pepper 
       (preferably cayenne) and black pepper
    
Prep:

    In a 5 x 9 x 2-1/2 inch loaf pan, combine all ingredients; 
    mix well. Seal pan snugly with aluminum foil.  Bake at 350 
    degrees until rice is tender, about 1 hour and 10 minutes.  
    Serve immediately.  However, you can count of the rice 
    staying hot for 45 minutes and warm for 2 hours.  To reheat 
    leftover rice, either use a double boiler or warm the rice in 
    a skillet with unsalted butter. 

                           Fil� Gumbo


....from Andr� Ledoux, executive chef, The Fairmont in New 
    Orleans.

....serves 10 to 12

Ingredients:

  1/2  lb margarine
    1  rib celery
    4  sprigs parsley, finely chopped
    1  onion, finely chopped
  1/2  cup flour
    1  gal shellfish stock
  1/2  lb smoked ham, diced
    6  crabs, in shell
  1/2  lb Creole hot sausage, cut in bite-size pieces
  1/2  lb smoked sausage, cut in bite-size pieces
  1/2  lb shrimp, cleaned and shelled (reserve shells for stock)
       Salt and pepper
    2  tbsp fil� powder

1.  Place margarine at bottom of a large soup or seafood pot; add 
    celery, parsley and onions.  Saut� and simmer for 15 to 20 
    min. over low heat.  Add flour and stir constantly for 15 
    more min.  Add stock and heat over medium flame for 20 min.  
    Stir in ham, crabs and pieces of sausage, and cook for 
    30 min.  Bring to a boil and keep stirring to avoid mixture 
    sticking.  When pot returns to boil, add shrimp, salt, 
    pepper, and fil� powder and allow to return to the boiling 
    point again.  Remove from heat and check seasoning, adding 
    more if needed.

               LeRuth's "Back-of-the-House" Gumbo


....from Chef Willy Coln, Willy Coln's Chalet in New Orleans.  
    This rich gumbo is served five or six times a year to the 
    cooking staff at 4:30 P.M. in LeRuth's kitchen.  It is served 
    as an entr�e with rice.

....serves 6 to 8

Ingredients:

  1/2  lb smoked slab bacon
  1/2  cup salad oil
    4  bunches celery
    2  large onions, chopped
    1  bunch green onions, chopped
    4  toes garlic, chopped
    1  small bell pepper, chopped
1-1/2  tsp thyme
    2  fresh bay leaves
    3  tbsp tomato paste
  3/4  lb fresh okra, chopped
    2  lb headless shrimp (26 to 30 ct) boiled in 1-1/2 qts water 
       (shrimp stock)
       Brown roux (1 cup salad oil and 2-1/2 cups flour)
    3  tbsp chopped parsley
       Salt and pepper to taste
    1  lb fresh lump crabmeat
       Tabasco sauce

1.  To make brown roux, mix together 1 cup salad oil and 
    2-1/2 cups flour.  Brown in 425-degree oven form 1 hour.  
    Stir every 15 min.  Cool and store in plastic cup. 
    Refrigerate leftover for other needs.

2.  Cook bacon and remove cooled bacon.  Saut� okra well in bacon 
    drippings until there is no signs of sliminess.  Remove okra 
    from pot.  Heat salad oil and saut� all chopped seasonings 
    and herbs really well.  Add tomato paste and saut� a minute 
    or two.  Add shrimp stock, cooked bacon and okra.  Bring to a 
    boil and thicken with brown roux to desired consistency.  
    Cover and simmer for about 1 hour.  Add peeled shrimp, 
    parsley and lump crabmeat.  Adjust salt and pepper and add a 
    little Tabasco.  Serve with freshly steamed rice.

                      Creole Seafood Gumbo


....from Chef Louis Evans, Caribbean Room, Pontchartrain Hotel in 
    New Orleans.

....Serves 20

Ingredients:

    3  whole crabs
    1  lb large shrimp
    1  whole bell pepper
    2  stalks celery
    1  medium whole onion
    3  oz shortening
    6  oz flour
  1/3  tbsp pepper
  1/3  tbsp thyme
    1  tbsp salt
    1  tbsp Lea & Perrins Worcestershire sauce
    2  bay leaves
       A dash of cayenne
  1/2  pt canned tomatoes
    1  can okra

1.  Peel shrimp and boil the hulls in 1/2 gallon of water.  
    Remove shell from crab and clean away "deadmen" on sides and 
    sandbag under the mouth.  Clean and chop the vegetables.

2.  Using ingredients above, make a roux by heating 3 oz. 
    shortening.  When hot, add 6 oz. flour and stir.  When roux 
    becomes dark brown, add vegetables and stir constantly as you 
    cook them a few minutes to reduce moisture.  Then add the raw 
    shrimp, the crabmeat, which should be fried in butter first, 
    and your seasonings.  Strain liquor from the hulls of the 
    shrimp and add to roux mixture.  Add the tomatoes and bring 
    to a boil.  Reduce heat and simmer for 2-1/2 hours.  Then add 
    okra, but cut the hard ends off the okra first.  Since the 
    okra is already cooked before canning, there is no need to 
    bake it first.  It should be cut up fine before you add it to 
    the gumbo.  Cook another half hour or until the gumbo is 
    thickened to the consistency you like it.  Freeze if desired.

    I tried this on Saturday and thought it was excellent.  I was brave
    and did not peel the shrimp as directed.  It was messy, but sure
    good.
    
    Barnecied Shrimp (not really)
    
    2 dozen shrimp, washed but unpeeled
    1/2 c unsalted butter or margerine
    1 tbls. olive oil
    1/2 tsp. salt
    1 tsp. cayenne pepper
    1/3 c worcestershire sauce
    1/2 tsp. black pepper
    1/2 tsp. dried thyme
    1/2 tsp. dried rosemary
    1/2 tsp. dried oregano
    2 garlic cloves, crushed
     Juice of 2 lemons
    Melt butter or margerine in large skillet. Add all ingredients except
    shrimp and cook over medium heat for about 10 minutes.
    
    Add shrimp to pan and cook until shrimp are pink and done throughout,
    about 10 minutes.
    
    Or place shrimp in oblong baking dish and cover with sauce.  Bake
    at 400 degrees for 15-20 minutes stirring once or twice.
    
    Serve in large dish with juice.  Provide French bread for dipping
    into sauce.    WALLA!!!!!!

    .24 was suppose to be Barbecued Shrimp

    Here's another I tried.  I really do not like fish unless it is
    really mild and not the least bit fishy.  I bought some New England
    Scrod at another shopper's suggestion and used the following recipe.
    This  non-fish eater really enjoyed it.  I've added the notes that
    accompanied the recipe.
    
    Buttery Herbed Fish
    
    For all of us who can't accomplish Paul Prudhomme's method of producing
    blackened redfish, here is a way to have the delicious flavor without
    all the frustration.
    
    4 Tblsp. butter or margerine
    1/4 tsp. cayenne pepper
    1/4 tsp. black pepper
    1 tsp. onion salt
    1 tsp. garlic powder
    l tsp. dried thyme
    Snapper or grouper fillets (scrod)
    Juice of l lemon
    
    Melt butter in heavy, flat-bottomed frying pan. Combine spices. Dip
    fish into spice mixture, patting it in by hand.
    
    Place fish in hot butter and fry on high heat about 3-5 minutes
    per side, depending on thickness.  Turn fish only  once.
    
    Place fish on serving dish.  Squeeze lemon juice into skillet and
    stir.  Pour pan scrapings over fish.

    
    	My husband and I practically prepare everything cajun style.
    	The secret is the seasoning that you use. We use Paul Prudomme's
    	cajun seasoning which is available in most supermarkets (try Super Stop
    	& Shop) for poultry, seafood, etc. We usually buy the one for
     	seafood, but you can generally use it for everything. One thing
    	to watch out for: If you can't find Paul Prudomme brand, don't try
    	just any kind of cajun seasoning. We tried one other brand once,
    	and it was wicked salty.... couldn't even it the food...
    	We use it on green beans, chicken, veal, potatoes, and our 
    	favorite, swordfish and halibut. 
    	
    	Here's how we prepare the swordfish/halibut:
    
    		Ingredients:
    			1 lb of swordfish/halibut
    			butter
    			Paul Prudomme's cajun seasoning (for seafood)
    
    		(1) Cover both sides of fish with melted butter. 
    		(2) Then sprinkle with cajun seasoning (both sides)
    		(3) Wrap fish in foil and cook it on the grill until
    		    fish is flaky. (doesn't take that long to cook)
    		    OR
    		    If you have a cast iron pan, put fish on pan and
    		    cook in on grill. It comes out great!!!
    
    	SIDE DISH to compliment your fish::
    
    		Cajun Potatoes.
    
    		Ingredients:
    
    			red potatoes (cubed)
    			onions
    			minced garlic
    			pepper
                        oil/butter (just a little to cook potatoes)
    
    		(1) Mix ingredients above and wrap in foil and cook
    		    on the grill. Potatoes will generally cook longer
    		    than the fish, so plan accordingly. 
    
    	happy eating!!!

RE: .23

This is usually called "dirty rice" because of the appearance.  The small
grains of meat mixed in with the rice are ground giblets.  There's a recipe in
Paul Prudhomme's Louisina Kitchen cookbook.


RE: roux

Traditionally, this is cooked over low heat for a long period of time.
However, it can also be made over very, very high heat in a short period of
time.  For any roux you need equal amounts of fat (animal or vegetable) and
flour (1/4 cup each, in most recipes I've made).  If you are doing the roux for
something like chicken gumbo where the chicken has been breaded with seasoned
flour and deep fried, use the left over seasoned flour in the roux and use the
oil that you fried the chicken in. Pour off the excess oil from the skillet you
fried in, and try to retain the brown pieces in the bottom of the pan.  Heat the
oil over high heat until smoking, then gradually add the flour, whisking the
mixture vigorously and continuously.  Keep whisking the mixture over very high
heat until it reaches the desired color (dark brown to black, for gumbo).  The
tricky part is to get the roux to brown evenly without burning (if you get black
spots, you've burned it and you have to start over).

--PSW

    
    Chicken Diane -
    
    Saw Paul Prudhomme the other day on TV in a Pierre Franey segment 
    filmed at his restaurant K-Pauls in New York (yes, New York!). 
    He prepared this dish and it looked great so I guesstimated over the
    weekend and prepared it myself.  It was delish  !!!
    
    Ingredients:
    
    Paul Prudhomme's Poultry Magic seasoning
    
    Mix of red/green/yellow peppers sliced very thinly - I suppose that
    you could use any of these peppers by themselves or any other combo.
    the point is that you use sweet peppers and not hot.  Paul used a mix
    of all three and it gives a nice color to the dish. I will leave you
    to judge the quantity,  a handful will suffice in my opinion.
    
    3-4 boneless/skinless chicken breasts cut into thin strips
    
    cooked spaghetti (about 6 ozs)
    
    3 Tbsp butter
    
    Chicken broth for deglazing the pan.
    
    Melt the butter in a large saute pan.   Add 1 TBSP Poultry Magic to
    the pan while the butter is melting (just dump it right on top of the
    still solid butter).  This causes the spices to expand.
    
    Add the chicken and saute until almost brown.  Add the peppers, and 
    continue sauteeing until chicken is nicely browned.  Pour in enough
    chicken stock to cover the bottom of the pan, and scrape off the brown
    residue stuck to the bottom of the pan (deglazing).  Add one TBSP of
    butter to the pan to bind and thicken the sauce.  Add the cooked 
    spaghetti and stir to mix.  Once the spaghetti is heated, then serve.
    
    Yummmm !
    
    Larry
    
    

    
    Hi Flo,
    
    I must confess that I did take a couple of liberties here.  Rather 
    than use 2 TBSP butter, I used 1 Tbsp Canola oil & 1 Tbsp butter.
    I generally avoid cooking with butter, but this recipe sounded like
    it'd be best with the butter.  I also took some very thinly sliced
    prosciuto (sp?) and sliced it into thin strips and added that in with
    the chicken.  The hardest part of the recipe for me was finding a darn
    store in my area that had Paul Prudhommes line of seasonings.  4 stores
    later I had my spices :^).
    
    - Lar

    Hi Larry!  Here's the Chicken Diane that was in the book I talked
    about yesterday.  I really had it mixed up - the name was right
    - the ingredients are somewhat different.  I thought the name
    was off and all the ingredients were the same.  Oh well! 
    I've made this and it is good although I like the idea of 
    the prosciutto and mixed peppers recipe. I guess Paul changes his
    recipes and doesn't change the name.
        
    Chicken Diane
    
    6 ounces uncooked dry pasta
    3/4 cup (1 1/2 sticks) unsalted butter, in all
    l Tbsp plus 2 tsp. Cajun Magic Poultry Magic
    3/4 pound boneless, skinless chicken breasts, cut into strips
    3 cups sliced mushrooms (about 8 ounces)
    1/4 cup minced green onion tops
    3 tbsp. minced parsley
    1 tsp. minced garlic
    l cup basic chicken stock - or canned
    
    Cook pasta according to package directions just to al dente stage.
     Immediately drain and rinse with hot water to wash off starch, then
    with cold water to stop process; drain again.  To prevent pasta
    from sticking together, pour a very small amount of oil in palm
    of your hand and rub through pasta.
    
    Mash 4 tbsp. of the butter in medium bowl and combine with Poultry
    Magic and chicken.  Heat large skillet over high heat until hot,
    about 4 minutes.  Add chicken pieces and brown, about 2 minutes
    on first side and about 1 minute on the other.  Add mushrooms and
    cook 2 minutes.  Add green onions, parsley, garlic and stock.  Cook
    2 minutes more or until sauce is boiling rapidly.  Add remaining
    butter (cut into pats), stirring and shaking pan to incorporate.
    Cook 3 minutes and add cooked pasta.  Stir and shake pan to mix
    well.  Serve immediately.
    
    - Watch that it is not too fluid -
    
    Flo

    
    Hi FLo,
    
    Thanks for posting the published version.  The preparation is quite
    different than the way he did it on Tv.  Of course, like a good
    musician, a cook needs to be able to improvise with the available
    ingredients.  I like the idea of the mushrooms, but I'll keep the
    lower butter amount.  One of the folks I work with made this the other
    night and he used white wine to deglaze the pan instead of chicken
    broth, so there's another variation on the theme.  Geez, now I'm 
    starting to get hungry and it's only 8:00am.  Another comment about
    this recipe, my wife is not overly fond of hot spicy food, but she
    cleaned her plate out on this one.  She said it was really good, but
    said her mouth was on fire for a while afterwards.  I don't think it's
    that hot myself, but Paul P. described it as "..being between pleasure
    and pain which makes it so exciting to eat".  Anyway,  I love it and
    am going to try a variation of it using thinly sliced steak with Meat
    Magic instead of poultry magic.
    
    Larry

    Hi just found this notefile and thought this recipe  common on the
    Louisiana Cajun coast would fit here.
    
    
                        Chicken Sauce Picante
    
    
    3 or 4 lb. hen,cut in pieces
    cooking oil
    2 small onions,chopped
    1/2 bell pepper,chopped
    2 buds garlic
    2 ribs celery,chopped
    1 large can tomato paste
    1 can mushrooms,medium size
    salt,red pepper(your option on heat),black pepper
    1/2 cup wine
    
    
        Fry pieces of chicken in oil until brown.Remove chicken and drain
    most of the oil.Add onions,bell pepper,garlic and cel;ery to oil and
    cook unit transparent.Add oil,mushroooms,wine and seasoning.Cook over
    mediu, heat until tender,will take 45 minutes to one hour. serve with
    rice.
    
    
    Taken from Louisiana Lagniappe in the Quelque Chose Piquante section.
    This recipe is easily changeable for different flavors subsituting roux
    instead of tomato give you a basic cajun stew.
    
    
                                                    al

Speaking of red beans and rice...

We're getting ready to serve it to company for dinner.  Pat will of course
make some of her wonderful biscuits.  We started talking about what else to
serve with it, and it suddenly occurred to us that we really didn't know. 
Somehow, your usual tossed salad with bleu cheese dressing doesn't seem to
fit.  And what on earth to serve as a drink?  The most appropriate beverage
seems to be beer, but everyone isn't a beer lover.  We couldn't for the
life of us think of a wine that seemed to be a good accompaniment. 

Ideas?

Steve

BTW, we make our red beans *hot*.  I mean, it makes your nose run and your
eyes water. Here in Texas where everyone's palate is accustomed to very
spicy foods, it would taste bland if we didn't. 

Re:      <<< Note 1258.31 by SCAACT::RESENDE "Digital, thriving on chaos?" >>>
>                  -< What goes with red beans and rice????? >-

Cornbread! is a must in my book.  That should be sufficient, but if you 
are looking for other side dishes, your basic greens would be pretty 
pretty traditional.

And to drink, iced tea.

Pecan pie would be a dandy dessert...

Bob

    
    I always serve coleslaw with red beans and rice, along with cornbread.
    
    And I think it's a law that you have very sweet iced tea.
    
    Mike.

    I would try a homemade wheat/honey bread (red beans and rice sounds
    like it ought to have a dark bread with it...) and although I don't
    drink 'em, Margaritas sounds like they'd go good. Actually, I'm
    picturing a plate of RB & Rice and a big slab of dark/sweet bread, and
    a pretty glass of .... something.
    
    geez, I'm a lot of help, huh? 8-)
    
    beth

nice sweet, lemony iced tea...if you have friends who want a little kick to
their tea, add a shot of rum.

An alcoholic answer might also be a white wine sangria - white wine, citrus
juices, some slices of citrus fruit floating nicely in there.

Well, we had our RB&R dinner.  It was excellent!

We ended up with:

spinach salad, with bacon, mushrooms, scallions, poppy seed dressing, and 
croutons

red beans and rice
biscuits

New Orleans bread pudding with lemon sauce and chantilly cream

We served drinks before dinner, but with the meal we served lots and lots 
of iced tea, and judging from the way it disappeared it must have been 
appropriate!

To those of you who suggested cornbread, it's been a long time since I 
spent time in New Orleans, but I do remember that buttermilk biscuits are 
traditionally served with RB&R, at least in the restaurants I frequented 
there.  Cornbread would be very good with it, but the tradition is 
biscuits.

The bread pudding Pat made (also from Paul Prudhomme's cookbook) was the
best we've ever had, and our guests raved about it.  When I find the time
to search for the proper note, I'll enter the recipe.  It was absolutely
delicious! 

Steve

    When I was in New Orleans I tried red beans and rice served an
    interesting wat at the Acme Oyster House.  It was called Poopa.
    They made a bread/biscuit loaf in a coffee can.  It ended up being
    about 3/4 the way up the can.  They cut the top off the loaf, scooped
    out the middle, filled it with red beans and rice and then put the
    cap back on.  It was delicious and kid of a fun way to serve it.
    They also served other similar stew type dishes in the same bread loaf.
    
    				Mary

    Hi..
    
    I will be hosting a Cajun/New Orleans cuisine sit-down dinner
    the end of February for a group of 12 people.  As the hostess, 
    I will serve the main course and my guests will bring a side
    dish.  The problem is that not everyone enjoys cajun style food
    (fish and spicy food).  I thought I'd make shrimp Etufe' (SP?),
    but want to have a meat dish for those who would prefer meat. 
    
    Does anyone have any ideas for a main meat dish I could serve
    other than blackened.  I'd like to be able to make the dish
    up ahead and don't want to smoke out the house before the 
    guests arrive.
    
    Appreciate any ideas on other parts of the meal, music, games,
    etc.
    
    Regards,
    
    Eileen 

    There is a sweet potato and sausage casserole that I made from a Cajun
    cookbook once.  I will try to remember to bring it in.  Please send
    mail if I'm not back in here before the new year.
    
    Loretta

Hi,

	We hosted a cajun potluck a couple of months back and it was a huge
	success!!  One of our co-workers moved to Louisiana and so we
    	sent her off in style!  I made Chicken Big Mamou on Pasta which
	is found in Chef Paul Prudhomme's Louisiana Kitchen cookbook.  Since
	I usually do not make individual servings, I place the chicken, sauce
	and the spaghetti all together.  The spices are on the hot side so 
	you may wish to lessen them if your taste buds are not tough!
      
	We had a number of different dishes including cajun potato salad 
	(very hot! very good!), seafood gumbo, cajun rice etc.  One person 
	brought a lime jello fruit ring which worked very nicely to offset 
	some of the hot spices!  You can always lessen the spices in most
    	any cajun recipe so that those with delicate taste buds can enjoy
    	them!
	
	For music we had the soundtrack from the movie The Big Easy and
	a number of Beausoleil's albums.  A number of folks wore straw
    	hats!

	Have fun and I wish you success in your adventure!

Mary

    I've (I should say my wife has) found Italian style turkey sauage
    in the supermarkets here in Florida.  Ask the meat dept. manager
    if he's got any or can make you up some.  Also, when you substitute
    turkey meat for anything else (as I'm sure the world has already
    discovered) you need to add even more spice.  It's almost as if the
    turkey negates the existing spice, making things taste bland.
    
    Barry Goodman 

    Some of the Cajun recipe books that we've accumulated call for a spice
    called Peshaw bitters (sorry if I've killed the spelling).  We've
    looked in all the supermarkets and can't find it.  Sounds like it's
    only available in Louisiana (that's where the cook books are from).
    Any substitutes???
    
    Barry Goodman

    
    Peshaw bitters is a liquid in a bottle.  I've seen Justin Wilson
    use it on his cooking show.  I think it's the same type of "bitters"
    as you add to liquor.
    
    Lv

I don't think the turkey that negates the existing spice, but the lack of 
fat.  Fat seems to act as a conveyor of the flavors on the tongue.  The less 
fat there is, the more spice you need to get a certain flavor level on the 
tongue.

Most of the flavor elements in spices and condiments are members of a class of 
chemical compounds called the terpenes, which are fat-soluble but not 
water-soluble.  Flavors thus tend to collect in the fatty parts of foods.  It 
also explains why fat indeed acts as a conveyor of flavors to the tongue.

--PSW

    Thanks for the quick FAT lesson reguarding turkey.  It stands to reason
    that the fattier foods tend to be tastier, ie. pork, beef, chicken,
    turkey and down to fish (that's without adding any spices at all). 
    Turkey is priced best for us cholesterol watchers and with enough added
    taste can almost do the job to perfection.  And, if it's not to
    perfection, well, you got to live!
    

Can someone suggest a substitute for sassafras?  I can't get it here!  I
understand that it's in the Laurel family... is it then similar to bay leaves?
Please pardon my ignorance, but I really do want to try some of the recipes
here.

joyce

�Can someone suggest a substitute for sassafras?  I can't get it here!  
    
    Where is here?  Sassafras is also sold under the name Gumbo Fil�
    Powder.  That you should be able to find in any specialty shop.  I've
    also seen Paul Proudomme's brand in the supermarket.
    
    It is usually used in small quantities and several recipes I've seen it
    listed in call it out as optional so you can probably skip it without
    too many people noticing.

Sassafras LEAVES are sold as gumbo fil�.  A reasonable substitute is slimy okra
(I've heard there is a non slimy variety).  Basically it acts as a particular
kind of thickener, but different than flour/cornstarch/arrowroot type
thickeners.  

On the other hand Just plain Sassafras is the root bark from the same tree.  The
only substitute I can think of is sassafras extract.

 So is this the same sassafras that grows wild here in New England?

�Sassafras LEAVES are sold as gumbo fil�.  
    
    Sorry, it wasn't clear to me from the question what form of sassafras
    was being looked for.  The sassafras I've seen mentioned in the
    cajun/creole recipes I have was always gumbo fil�.

Yes, it's the sassafras that grows wild in New England.

--PSW

re- last few,  "Here" is New Zealand.  :)

Thanks for your help, I'll try it without the sassafras.

Joyce

�Thanks for your help, I'll try it without the sassafras.
    
    If it is indeed the sassafras used for thickening, you might want to
    use one of the thickening suggested a couple of replies back.
    
    re .71 (I think):  Are you sure the Mountain Laurel found throughout
    New England is the same as sassafras?  I think they may be related but
    are not the one and the same.

    Remember, related doesn't necessarily mean similar -- garlic is a
    member of the lily family, and both potatoes and tomatoes are member 
    of the nightshade family.
    
    					andrew

    Sassafras grows wild in New England, but it is NOT mountain laurel. 
    You can tell sassafras because the leaves take one of four forms. The
    leaf can just be a long oval, although this is uncommon.  Or it can
    have one protrusion on one side or the other, so that it looks like a
    mitten.  Or it can have protrusions on both sides.  The leaves turn
    nice shades of red and orange in the fall.  I don't know what the
    thickener is made from.  Sassafras tea is made from the twigs.  The
    plant is a shrubby tree, found in damp woodsy areas.
    
    /Charlotte

RE: .73

I said that the SASSAFRAS that grows wild in New England is the same sassafras 
that is used in Cajun cooking.  The dried, ground leaves are called gumbo file.

Sassafras is a tree most notable because it has three different shapes of 
leaves on the same plant: some are one-lobed, some 2-lobed, some 3-lobed.

Mountain Laurel is a completely different plant, related to the laurels that 
produce bay leaves, but NOT SUITABLE AS A SUBSTITUTE.  Mountain Laurel leaves 
are deadly poisonous.

--PSW

    Sassafras tea is made from the roots, not the twigs or leaves
    or bark.
    
    							Ann B.

Actually my book says it's root bark.  Personally, I define root as below the
ground, and bark as above the ground on the outside of the trunk.  Fortunately,
I'm not in the Sassafras business (yet).

�I said that the SASSAFRAS that grows wild in New England is the same sassafras 
�that is used in Cajun cooking.  
    
    Sorry.  I got your reply confused with earlier replies asking about
    similarities between laurel leaves and bay leaves.

RE: .78

Your book says *WHAT*'s root bark:  gumbo file, or the sassafras used in 
sassafras tea?

--PSW

>>>RE: .78
>>>
>>>Your book says *WHAT*'s root bark:  gumbo file, or the sassafras used in 
>>>sassafras tea?
>>>
>>>--PSW


I was replying to the previous note:
***************************************************************************
.77:
    Sassafras tea is made from the roots, not the twigs or leaves
    or bark.
    
    							Ann B.
***************************************************************************
.78: (my reply)
Actually my book says it's root bark.  Personally, I define root as below the
ground, and bark as above the ground on the outside of the trunk.  Fortunately,
I'm not in the Sassafras business (yet).
***************************************************************************

Are we all back in synch now?

    
    	Any one know where you can buy Crawfish in Mass.? Fresh
    	would be preferable.
    
    	Mike
    
    

I bought some a few years ago at the Quarterdeck in Maynard.
I think they were frozen and they may have had to special
order them for me -- I know I requested a specific amount
over the phone and then picked them up a few days later.

    I seem to recall, that Chef K Paul in New Orleans, does mail order
    cajun food. Maybe they have fresh craws as well...
    
    q
    

re: .84

>    I seem to recall, that Chef K Paul in New Orleans, does mail order
>    cajun food. Maybe they have fresh craws as well...
    
If so, does anyone have a phone number?  I'd love to find a place to 
obtain andouille (sp?) sausage.    

-Hal

    RE: .84
    
    K-Paul's doesn't do mail order crawfish.
    
    
    RE: .85
    
    They *do* ship andouille and tasso by mail.  I have their catalog at
    home.  I'll try to remember to bring it in so I can post the number.
    
    --PSW

    The Tabasco Company also sells quite a few Cajun/Creole items in their
    catalog.  There are also several cookbooks available, including a few
    of Paul Prudhomme's.  They sell andouille and tasso, too, but it is
    quite expensive.
    
    
    Steve

I just picked up a 3 pound box of frozen crawfish at Market Basket in Lowell,
I haven't tried it yet but I will make an etouffe' this weekend.

I finally remembered to bring the K-Paul's catalog in to work.

You can call them at (800)457-2857 to place orders.

Amongst a lot of other things, they sell andouille and tasso at $42.50 for 
a 5-pound package (price includes 2nd day air shipping).

--PSW

    My mom's looking for a recipe for Etouffee, which I believe is a Cajun
    stew base or sauce.  Does anyone know of one.
    
    Thx,
    Deb
    

Ettouffee is very rich dish, normally either crawfish or 
crabmeat based. It's often served en casserole.

The following is taken from Dalmation D. Dupre's 
"Crawfish Cook Book", published by the makers of Tony
Chachere's Creole Seasoning. I have others, but not the
time right now to contribute them. The recipe calls for
2 TBS of "roux". The method for making the roux is as 
follows -

THE ROUX

 The roux, while very simple to make, is the
backbone of much of Cajun cooking. The ingredients
are: two parts flour and one part cooking oil.
Combine in a heavy black iron pot over a medium
flame and stir continuously until the mixture is a rich
dark chocolate color. For a small to medium roux this
usually takes from twenty to thirty minutes. While it is
simple to make, it is also a very hot and tiring job, a
job to which I owe my career.

THE ETTOUFFEE


1 lb. crawfish
  (with fat)
1 tablespoon lemon juice
2 tablespoons green onions
1/2 cup red wine
 seasonings to taste [This would be Cajun seasoning or Old Bay]
1 large onion
1 bell pepper
1 stick butter
1 pod garlic
2 tablespoons roux
Tabasco

  Chop bell pepper, onion, garlic and onion tops
fine. Brown butter in heavy pot, add chopped green
seasonings (except onion tops) and saute until wilted.
Lower flame, add 3 cups water, roux and cover. let
simmer for about 1 hour then add crawfish, red wine
and fat and cook 20 minutes more.
  Serve over cooked rice with a fresh spinach salad
topped with crisp bacon bits, croutons and salad oil.
 The etouffee is one of the richest meals but one of
the least fattening. I have, over a life time, consumed
three or four tons of it and only 320 lbs. have stuck to
my bones. You may eat as much of it as you like
without fear of gaining a pound.

BTW, another source for Cajun cooking stuff is -

	Cajun Country store
	401 East Cypress
	Lafayette, LA 70501

	Phone 800-252-9689
	      318-233-7977
	FAX   318-233-0764

Cookbooks, spices, marinades, breadings, preserves, condiments, alligator meat,
rices, coffees, seasonings, veggies, sweets, hot sauces, souvenirs, books, 
cassettes, and CDs. I believe they'll send a catalog.

CAJUN MAQUE CHOUX (Pronounced "MOCK SHOE")

Having found myself committed to providing a cajun feast for my wife's
office staff (I've got to learn to keep my big mouth shut)  I had, to my
way of thinking, put together a pretty good menu of smoked turkey, sausage
and shrimp jambalya, and a few of my other favorites.

After perusing my menu she said, "This is very nice, dear, but what about
my vegetarian friends?"

"Oh yeah...", sez I, "lemme think about it."

"Vegetarian?", "Cajun?"  "Isn't this an oxymoron?", I pondered.

Well, it's amazing what having one's back to the wall can do to focus the
mind.  A little research and a little creativity produced very satisfactory
results.  Having added Cajun potato salad with the most wonderful Green
Onion Dressing (thanks to Paul P.) and pickled snap beans with sweet
vadalia onion, I still felt I needed something else.

Then I discovered Maque Choux.  It's a cajun dish adopted from the Native
Americans found around the southern delta area.  You can think of it as a
sweet and spicy cream corn dish and it is fabulous!

The variation on this dish is seemlingly endless but once you catch on to
the basic idea it becomes easy to see how it can be modified in so many
ways, as long as you stick to the basic notion of cream corn - plus whatever
you like.

The recipe I put together this past weekend is below.  It's delicious and
very different...it will dazzle your friends.



3 cups fresh corn removed from cob (or frozen niblets)
4 tablespoons unsalted butter
2 tablespoons margarine
1 cup onions, finely chopped
1 large red bell pepper, finely chopped
2 ribs celery, finely chopped
1 small (13oz ?) can whole, peeled tomatos, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 tablespoons sugar
1/2 cup evaporated milk
1 egg

To be traditional, shuck the corn and remove all of the cornsilk. Hold each
cob over a bowl and cut the kernels away in layers, then scrape the knife 
along the cob to get all of the "milk" out of it.  To heck with that!  I used Green 
Giant frozen niblets and it turned out fine.

Melt the butter in a heavy skillet and add the corn, onion, bell pepper,
celery, salt, sugar, cayenne and white pepper.  Cook over high heat for
about 13 minutes (the corn needs to release its starch and coat the bottom
of the pan) stirring occasionally and scraping the pan bottom.  Towards the
end of the time you should be scraping continuously.

Add the tomatoes along with any juice from the can and cutting board.  Stir
and scrape the pan as it deglazes.  Continue to cook for 5 minutes.  Add
the margarine and 1/4 cup of the milk.  Cook for about 5 minutes until the
margarine is completely melted then reduce heat to low and cook for 10
minutes (most of the liquid should be absorbed).

During this last cooking stage beat the remaining 1/4 cup of milk with the
egg until it becomes frothy (about one minute).  When the last simmering
stage completes add the egg and milk mixture, combine thoroughly and 
serve.

    David, I tried your Maque Choux recipe yesterday.  It was deliciously
    different.  Thanks for entering it.
    
      *Susan*