Creole Cooking with Papa Roux

PAPA ROUX RECIPES:

 

Vouxdoux Dust:

All Papa Roux recipes use a secret house ingredient we call “Vouxdoux Dust”, which is a blend of dozens of dried/powdered spices. The closest “off the shelf” approximation of this is a three-way blend of Old Bay Seasoning, Garlic Powder, and Paprika. Add Cayenne Powder to suit your heat preference, and use this blend anywhere a Papa Roux recipe calls for “Vouxdoux Dust”. Stay away from traditional “seasoned salts”, even those that profess to be “cajun”. Seasoned salts are generally far too salty for Papa Roux recipes.

 

Creamy Tangy Coleslaw:

½ tbsp Balsamic Vinegar

½ tbsp Apple Cider Vinegar

1 tbsp raw honey

1 tsp coarse Kosher salt

½ head green cabbage

1 large carrot

½ small onion

½ cup salad dressing (a close approximation of a Papa Roux blended flavored mayonnaise)

Combine vinegars. Add honey and stir until thin. Stir in salad dressing completely. Cover and chill overnight. Using a cheese grater or similar, grate carrot and onion into medium mixing bowl. Toss with salt. Cover and chill overnight to wilt vegetables and remove liquid. Remove core from cabbage half and shred with large knife into approximately ¼” strips. Rough dice cabbage strips into approximately 2” pieces. Remove carrot/onion mixture and discard liquid. Stir carrot/onion mixture into mayonnaise mixture. Toss shredded cabbage with finished mayonnaise mixture and allow to stand at least an hour before use. Makes 6 servings.

                                      

Jambalaya:

3 cups cooked rice

⅓ cup diced onion

⅓ cup diced celery

⅓ cup diced green bell pepper

1 cup cooked protein/texture ingredients, any combination (carnivores may choose chicken breast meat and pork sausage, vegetarians may prefer baby portabella mushrooms and tofu, and pescatarians may choose any non-flaking seafood, such as shrimp or clams)

2 tbsp Vouxdoux dust

½ cup cooked tomatoes, diced (may substitute canned)

½ cup cooked seasoned red beans, smashed with fork (may substitute canned)

water, as necessary (approximately ½ cup)

1 tbsp high heat vegetable oil (peanut, or similar heat tolerance)

Heat oil over high flame in heavy-bottomed skillet. Add onion, celery, and bell pepper. Saute two minutes. Add protein mixture and

Vouxdoux dust. Saute two minutes. Add tomatoes and red beans, and stir. Heat through until bubbly, three to five minutes, stirring constantly. Add cooked rice and heat through, adding water as necessary to prevent burning, but without creating broth. Serve immediately. Makes 3 servings.

Jambalaya Cornbread Patties:

2 cups crumbled cornbread (may substitue Jiffy or similar)

2 eggs                       

⅓ cup diced onion

⅓ cup diced celery

⅓ cup diced green bell pepper

2 tbsp Vouxdoux dust

½ tsp high heat vegetable oil (peanut, or similar heat tolerance)

optional: ⅓ cup cooked meats or seafood, any combination (chicken and sausage work best; ham, shrimp, and clam are other options. Avoid flaky or moisture-rich ingredients)

 

Beat eggs until smooth. Add cornbread and mix through. Add all other ingredients and mix well without overworking batter. For best results, cover, chill, and allow to rest overnight. Finished batter should be slightly thicker than pancake batter. Heat oil over high flame in heavy-bottomed skillet. Reduce flame to low. Carefully drop batter into skillet in approximately ½ cup portions, flattening patties if necessary. Cook pancake style, gently lifting edges to check for doneness when they begin to brown. Flip only one time. Brown on second side for about half the duration of the first side. Remove from griddle and serve immediately.

Tips:

1. Most cajun mixtures benefit from a night in the refrigerator. Blends with cajun spices and wet ingredients will be more robust if you plan ahead and cook or eat them the next day.

2. To make your own perfect house Cajun Seasoning, experiment with the salt level so that food tastes salty enough when it also hits your palate with the correct amount of heat. Once you find that perfect salt/heat ratio, simply use your seasoning anywhere you would use salt. Once your food is salted properly, it’s seasoned perfectly!

3. Pre-diced raw vegetable or cooked meat ingredients will keep for up to a week in your refrigerator, as long as they are not combined. Combining leads to incorrect moisture levels, causing ingredients to spoil more quickly. Date your containers with scotch tape and a marker, and you won’t have to guess about the ingredient’s age.

Papa Roux Po-Boys and Cajun Food.
tel 317.603.9861
10th & Post Road, East Side of Indy.

and now DOWNTOWN AT CITY MARKET.

Specializing in Po-Boys, Creole, Red Beans and Rice.
Lots of other New Orleans creations, too!
10th Street at Post Road. Indianapolis.