patgund | Recipes of the Day.....

And whats the theme for today's recipies?? That Louisiana Delicacy, Nutria, taken from http://www.nutria.com/

Smoked Nutria and Andouille Sausage Gumbo

Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro

2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille sausage
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Salt and cracked black pepper to taste
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley

In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.

Add onions, celery, bell pepper, and garlic. Sauté approximately three to five minutes or until vegetables are wilted. Add smoked nutria and andouille sausage. Sauté in roux approximately fifteen minutes.

Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer.

Cook until smoked nutria is tender, adding additional stock to retain volume of liquid. Once tender, approximately one hour, add green onions and parsley. Season to taste using salt and pepper. Cook additional five minutes and serve over cooked rice.

Stuffed Nutria Hindquarters

STUFFING FOR NUTRIA:

3 tablespoons butter
1 pound nutria meat, ground
4 cups chopped onion
1 cup green bell pepper
1 cup red bell pepper
1/4 teaspoon red pepper
2 teaspoons salt
1 teaspoon Enola's Secret Seasoning or (Creole Seasoning)
1 cup stock or water
1-10 3/4 ounce can cream of mushroom soup
2 cups fresh La. Crawfish, peeled, deveined and chopped
13 slices of bread (stale)

(See below for Enola's Secret Seasoning recipe)

Preheat oven to 350 degrees.

Put bread in food processor press pulse button several times. Bread crumbs must be course; set aside.

In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers; cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock and cook, stirring occasionally, for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, then reduce heat to medium and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together.

PREPARATION OF HINDQUARTERS:

15 nutria hindquarters
5 tablespoons Enola's Secret Seasoning

Remove the large leg bone, then pound out legs, and sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees, covered, for 1 hour or until tender. Uncover, then cook an additional 10 minutes or until brown.

Makes 15 Servings

Enola's Smothered Nutria

Makes 4 Servings

2 tablespoons vegetable oil
1-3 pound nutria, cut in serving pieces
2 tablespoons Enola's Secret Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth

In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.

Enola's Seasoning Recipe

4 tablespoons salt
5 tablespoons plus 1 teaspoon granulated garlic
2 teaspoons ground black pepper
2 tablespoons granulated onion
2 teaspoons ground red pepper
3 tablespoons paprika
1 teaspoon ground white pepper
2 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves

In a small bowl, combine all ingredients and mix well. Store in zip-lock bags or jars.