ROUSES_MayJun2019_Magazine-Print

HOW TO PREPARE Season the rabbit pieces with Cajun seasoning. Heat a half-cup of the oil in a large, heavy, aluminum Dutch oven or pot over medium- high heat. When the oil is hot, brown the rabbit, in batches, about 6 minutes on each side. Transfer to a platter and set aside. Drain the oil from the pot and clean it well. Return the pot to the stove and, over medium heat, add the remain- ing quarter-cup of oil and the flour. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring often, until the vegetables are totally wilted and golden, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and their juice, the RO-TEL, tomato paste, bay leaves, lemon juice, and 3 cups of the broth or water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the oil rises to the surface and a paper-thin skin forms, about 30 minutes. Stir occasionally. Return the rabbit to the pot and adjust seasoning to taste. Continue to cook over medium-low until the meat is tender, about 2 hours. If the mixture becomes too thick, add the remaining cup of broth or water during the cooking time. Remove the bay leaves and add the green onions, parsley and thin slices of lemon. Serve over steamed rice. Alzina Toups has been cooking some of the best Cajun food on Bayou Lafourche for more than 40 years. Her Galliano, Louisiana restaurant — Alzina’s Kitchen — is located in a former welding shop, steps from Bayou Lafourche. Reservations are harder to come by than real Cajun food in Oklahoma — she entertains only one party at a time. Meals are served family-style. ALZINA TOUPS’ OKRA SHRIMP GUMBO Recipe from the Food Network, courtesy of Alzina Toups Makes 6 to 8 servings WHAT YOU WILL NEED 7 cups chicken or shrimp stock 3 tablespoons corn oil 1 onion, finely diced 8 ounces salted pork meat, diced 8 ounces ham, diced

HOW TO PREPARE In a medium saucepan, heat the stock and keep warm.

In a large pot over medium heat, add the oil and onions and sauté, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft. Add the salted pork and ham, and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock, and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages, and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra, and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions, and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab. SLOW COOKER SMOTHERED OKRA FOR GUMBO WHAT YOU WILL NEED Four 12-ounce bags frozen cut okra 1/4 cup corn oil HOW TO PREPARE Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziplock bags in the freezer. CAJUN TWO-STEP BEANS Some of the best Cajun food is made by home cooks. Steve Galtier, our former HR director, talked us through how to make delicious smothered lima beans in just two steps: cooking, then boiling. Step 1: Cook 1/2 pound salt meat in a large saucepan until just pinkish. Add 1 cup chopped onions and 1 clove chopped garlic. Add 1 pound frozen lima beans, and cover with 6 cups of chicken stock. Step 2: Heat over medium heat until just boiling. Reduce heat; cover and simmer 21/2 hours or until beans are tender. Season with salt and pepper to taste.

3 garlic cloves, minced 1 rib celery, finely diced 1 green bell pepper, finely diced

8 ounces mild smoked sausage, diced 8 ounces hot smoked sausage, diced 3 cups Slow Cooker Smothered Okra (recipe follows) 11/2 pounds small shrimp (51/60), peeled 1/4 cup snipped fresh parsley

1/4 cup thinly sliced green onions Salt and red pepper flakes to taste 8 ounces crab claw meat

34 MAY•JUNE 2019