http://oklahomawebsitemarketing.com Just another WordPress weblog Fri, 26 Feb 2010 01:45:22 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://oklahomawebsitemarketing.com/website-design/comment-page-1/#comment-35 The History of Cajun Food and Great Gumbo Recipe | The Best In Food And Drink! Fri, 26 Feb 2010 01:45:22 +0000 http://oklahomawebsitemarketing.com/design/#comment-35 [...] 2 lbs. fresh skinned chicken breasts 1 lb. andouille sausage (cubed) ½ lb. catfish or redfish ½ lb. crawfish 1 lb. Crab legs 1 lb. shrimp (large) 6 cups okra 3 cups rice 1 cup beans Tbs. Salt Tbs. Pepper Tbs. Tobasco 1 bag seafood seasoning (this is a bag of seasonings, that you insert into the pot during cooking time) I generally remove about ¾ through cooking so it doesn’t over flavor. First of all, brown the chicken in a black skillet, using a lot of shortening (about 1 “)  remove chicken when browned, and set aside chicken to cut into bite sized chunks.   The fat used in roux should be shortening but you can use oil if trying to be healthy. Combine fat with an equal amount of flour, Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes, and has taken me an hour at times)  immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again.  I have used store bought Roux, but it never tastes the same. Bring a large pot of water to a boil, add the roux and stir thoroughly.  Then put heat on slow simmer where it barely bubbles.  Then add the meats.  Hold off on the Shrimp and crab until an hour or so before serving, or you’ll over cook it.  Some people cook the rice separately and serve it on top of the Gumbo.  I prefer to cook it in the Gumbo, but be careful because it is easy to over use, and soaks up all of the juice.  I generally prepare the Gumbo the night before and let it simmer all night, but be VERY careful.  I have woke up the next day to an entire scorched pot of Gumbo, and had to start over….but it’s worth it when serving my friends and website clients! [...] [...] 2 lbs. fresh skinned chicken breasts 1 lb. andouille sausage (cubed) ½ lb. catfish or redfish ½ lb. crawfish 1 lb. Crab legs 1 lb. shrimp (large) 6 cups okra 3 cups rice 1 cup beans Tbs. Salt Tbs. Pepper Tbs. Tobasco 1 bag seafood seasoning (this is a bag of seasonings, that you insert into the pot during cooking time) I generally remove about ¾ through cooking so it doesn’t over flavor. First of all, brown the chicken in a black skillet, using a lot of shortening (about 1 “)  remove chicken when browned, and set aside chicken to cut into bite sized chunks.   The fat used in roux should be shortening but you can use oil if trying to be healthy. Combine fat with an equal amount of flour, Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes, and has taken me an hour at times)  immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again.  I have used store bought Roux, but it never tastes the same. Bring a large pot of water to a boil, add the roux and stir thoroughly.  Then put heat on slow simmer where it barely bubbles.  Then add the meats.  Hold off on the Shrimp and crab until an hour or so before serving, or you’ll over cook it.  Some people cook the rice separately and serve it on top of the Gumbo.  I prefer to cook it in the Gumbo, but be careful because it is easy to over use, and soaks up all of the juice.  I generally prepare the Gumbo the night before and let it simmer all night, but be VERY careful.  I have woke up the next day to an entire scorched pot of Gumbo, and had to start over….but it’s worth it when serving my friends and website clients! [...]

]]> http://oklahomawebsitemarketing.com/website-design/comment-page-1/#comment-5 Finding Your Market Niche | oklahoma Sun, 07 Feb 2010 02:20:41 +0000 http://oklahomawebsitemarketing.com/design/#comment-5 [...] your service happens to be SEO consulting, you may want to take the same approach.  Too often we hope that we can become a since source [...] [...] your service happens to be SEO consulting, you may want to take the same approach.  Too often we hope that we can become a since source [...]

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