Café Le Rue Specials Recipe
Red Beans and Rice served with Sautéed Sausage, Seafood Gumbo Dinner with Shrimp & Sausage, Shredded Chicken and Sausage Jambalaya, Sautéed Shrimp & Sausage on Creamy Grits, Shrimp & Crawfish Étouffée over Buttery Rice, Shrimp & Crawfish Etouffee over Creamy Grits
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Ingredients
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Red Beans and Rice
Seafood Gumbo
Shredded Chicken and Sausage Jambalaya
Sautéed Shrimp & Sausage on Creamy Grits
Shrimp & Crawfish Étouffée over Buttery Rice
Shrimp & Crawfish Étouffée over Creamy Grits
Method
Red Beans and Rice
- 1
Prepare the Beans
Soak the red beans overnight in water. Drain and rinse before cooking.
- 2
- 3
Add Sausage and Spices
Add the sliced sausage to the pot, cooking until browned. Stir in the Cajun seasoning, salt, and black pepper.
- 4
Add Beans and Broth
Add the soaked beans and chicken broth to the pot. Add the bay leaf and bring to a boil. Reduce heat and simmer for about 1.5 hours, or until beans are tender.
- 5
Cook the Rice
In a separate pot, cook the white rice according to package instructions.
- 6
Combine and Serve
Serve the red beans over cooked rice, garnished with chopped green onions.
Seafood Gumbo
- 7
Prepare the Base
In a large pot, heat oil over medium heat. Make a roux by whisking together flour and oil until it turns a dark brown color.
- 8
- 9
Add Broth and Tomatoes
Stir in the chicken broth and diced tomatoes. Bring to a simmer.
- 10
Add Sausage and Okra
Add the sliced sausage, okra, bay leaves, Cajun seasoning, salt, and black pepper. Simmer for 45 minutes.
- 11
Add Seafood
Add shrimp to the pot during the last 5 minutes of cooking. Cook until shrimp are pink and cooked through.
- 12
Serve
Serve the gumbo hot, garnished with chopped green onions.
Shredded Chicken and Sausage Jambalaya
- 13
- 14
Cook the Sausage
Add sliced sausage and cook until browned.
- 15
Add Chicken and Spices
Stir in shredded chicken, Cajun seasoning, salt, and black pepper.
- 16
Add Rice and Broth
Add rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes or until rice is cooked.
- 17
Serve
Fluff the jambalaya with a fork and serve garnished with chopped green onions.
Sautéed Shrimp & Sausage on Creamy Grits
- 18
Prepare the Grits
In a pot, bring chicken broth to a boil. Stir in grits and cook according to package instructions until creamy.
- 19
- 20
Add Cream
Stir in heavy cream, salt, and black pepper into the shrimp and sausage mixture.
- 21
Serve
Serve the sautéed shrimp and sausage over the creamy grits, garnished with chopped green onions.
Shrimp & Crawfish Étouffée over Buttery Rice
- 22
Prepare the Base
In a large skillet, melt butter over medium heat. Add onion, green bell pepper, and garlic, cooking until soft.
- 23
Add Broth and Seasoning
Stir in chicken broth, Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 24
Add Seafood
Add shrimp and crawfish to the skillet, cooking until shrimp are pink and cooked through.
- 25
Serve
Serve the étouffée over cooked rice, garnished with chopped green onions.
Shrimp & Crawfish Étouffée over Creamy Grits
- 26
Prepare the Base
In a large skillet, melt butter over medium heat. Add onion, green bell pepper, and garlic, cooking until soft.
- 27
Add Broth and Seasoning
Stir in chicken broth, Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 28
Add Seafood
Add shrimp and crawfish to the skillet, cooking until shrimp are pink and cooked through.
- 29
Prepare the Grits
In a pot, bring chicken broth to a boil. Stir in grits and cook according to package instructions until creamy.
- 30
Serve
Serve the étouffée over creamy grits, garnished with chopped green onions.