Gathering some kitchen building blocks

Spending time working on my cookbook photos can be daunting. I have to take a break every few days to give my stomach a rest. I know that all the hard work will show in the finished results.

Today’s recipes are the building blocks of many of my recipes. You will find these throughout my recipe collection. The first one is a basic flavor, Chicken Stock. The second is something I don’t cook without, my Creole Seasoning Blend. Finally, we have one of the most important recipes in Creole and Cajun cooking, How to make a Roux. So gather up your ingredients, and Let’s head to the kitchen!

Chicken Stock

Stock gives you a better flavor than just a broth. Stock can be frozen and thawed as needed. I have even resorted to store bought stock. They are much better than just water.

2 pounds leftover bones and skin from a chicken, cooked or raw

Water

2 stalks celery, cut into 4-inch pieces

1 large onion, quartered

2 carrots, cut into 4-inch pieces

1 bunch fresh parsley

1 teaspoon salt

1/4 teaspoon black peppercorns

In a large stockpot over medium-high heat, put the chicken bones with enough water to cover them. Add the other ingredients and bring to a boil. Immediately reduce the heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

Creole Seasoning Blend

This is my signature blend. I use it on everything. It has less salt than most of the store bought seasoning blends.

4 tablespoons paprika

4 tablespoons granulated garlic

3 tablespoons salt

2 tablespoons black pepper

2 tablespoons granulated onion

2 tablespoons dried thyme

2 tablespoons dried basil

1 tablespoon cayenne

1 tablespoon dried oregano

1 tablespoon ground bay leaves

1 tablespoon white pepper

Combine all ingredients in a mixing bowl and blend until fully mixed. Store in an airtight container. It will hold for 3 months.

How to make a Roux

This is the start of many Creole and Cajun recipes. Not only does roux thicken your dishes, it also adds flavor. The longer you cook it, the more flavor.

The starting point for many creole and cajun dishes is a roux. A roux will make or break your dish. Roux is more than just a thickener. It also adds flavor to your gumbos and other dishes. You must be very careful with the roux. If you start smelling a burnt smell, throw it out. Make sure you do not splash any roux on you. It will leave a bad burn.

Equal parts canola oil or butter and flour

Heat oil in a pan over moderate to low heat. Add flour and stir until smooth. Cook, stirring constantly, to the desired color. Roux should be glossy in appearance. White Roux should be barely colored, or chalky. Pale or blonde roux should be golden straw color, with a slightly nutty aroma. Brown or black roux should be deep brown, with a strong nutty aroma. Do not burn. Even if you slightly burn a roux and that you have gotten the burnt pieces out, throw it away. The burnt taste will be present in the finished dish. Add your seasonings (onions, garlic etc.) before you add your liquid. Make sure your liquid is room temperature or cool.

These recipes are the beginnings of many delicious meals. There are many ways that you can cut corners in your cooking and still have great results. In my opinion, these are not replaceable. You lose too much flavor.