|
Crawfish Etouff�e  |
|
1
pound peeled crawfish tails with fat
|
1
tablespoon paprika
|
|
1
stick of butter
|
2
tablespoons chopped parsley
|
|
1
medium onion, chopped
|
2
tablespoons onion tops
|
|
1/2
green bell pepper
|
2
cups water
|
|
2
cloves garlic, minced
|
cayenne
pepper
|
|
3
tablespoons finely sifted white flour
|
salt
and black pepper
|
On low heat, melt butter in a deep, thick
aluminum chicken frying pan. Add chopped onion and bell pepper. Saut� until
onions are clear in color --- at least 10 minutes. Season crawfish with cayenne
pepper, salt, paprika, and black pepper to taste. Add seasoned crawfish, garlic,
and water. Cook slowly. As water cooks down, add a teaspoon of flour at a time
and stir until color of sauce turns a golden brown. Cook until crawfish are soft
to the bite (around 40 minutes). Serve on rice and garnish with onion tops and
parsley. Serves 4. When crawfish are not available, substitute shrimp, scallops,
or lobster.
|
Fried Okra |
|
3 CUPS MILK |
|
2 CUPS CHABLIS WINE |
| 1 TBS LOUISIANA HOT SAUCE |
|
1 TBS SOY SAUCE |
|
1 TSP GARLIC POWDER |
|
1 TSP ONION POWDER |
|
TO TASTE SALT |
|
CORN FLOUR |
|
CHOPPED OKRA |
|
PEANUT OIL |
Dredge okra in mixture of milk, Chablis, hot sauce, soy
sauce, garlic powder, onion powder and salt. Roll okra in flour seasoned with
salt and red pepper. Deep fry at 350�F. When okra floats, it is done.
| LOUISIANA
SEAFOOD GUMBO |
| 1 pound 35
count shrimp, peeled and deveined |
1 cup
chopped bell pepper |
| 1/4 cup
diced garlic |
1 pound
jumbo lump crabmeat |
| 1/2 pound
sliced andouille sausage |
2 dozen
shucked oysters, reserve liquid |
|
1 pound claw crabmeat |
3 quarts
shellfish stock |
|
3 quarts shellfish stock |
2 cups
sliced green onions |
| 1 1/2 cups
flour
|
1/2 cup
chopped parsley |
| 1/2 cup
chopped parsley |
salt and
cayenne pepper to taste |
| 1 cup
chopped celery |
dash of Pepper Sauce |
In
a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add
flour and using a wire whisk, stir constantly until brown roux is achieved. Do
not allow roux to scorch. Should black specks appear in roux, discard and
begin again. Once roux is golden brown, add onions, celery, bell pepper and
garlic. Saut� approximately three to five minutes, or until vegetables are
wilted. Add andouille, blend well into vegetable mixture and saut� an
additional two to three minutes. Add claw crabmeat and stir into roux, as this
will begin to add seafood flavor to the mixture. Slowly add hot shellfish
stock, one ladle at a time, stirring constantly until all is incorporated.
Bring to a low boil, reduce to simmer and cook approximately thirty minutes.
Add additional stock if necessary to retain volume. Add green onions and
parsley and season to taste using salt, pepper and Pepper Sauce. Fold shrimp,
lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and
cook approximately five minutes. Adjust seasonings and serve over rice.
|
Red
Beans & Rice |
| 1
lb red kidney beans
|
2
qt water or canned chicken broth
|
| 1 large
onion, chopped
|
1/4
cup vegetable oil
|
| 1
lb smoked ham, cubed
|
1
lb smoked sausage, sliced |
| 1
cup water
|
1
Tbs chopped garlic
|
| 1 bay
leaf
|
1
Tbs freshly ground black
pepper
|
| 2
Tbs chopped parsley
|
1
tsp whole dried thyme leaves |
|
SALT
TO TASTE (Your Preference) |
Try to choose red
beans that are not super dark red. These
are generally tougher than the more
pink-red colored beans and will take quite a while longer to cook. Pick
over the beans and wash them well. Add
the beans to the 2 quarts water [or preferably broth] and bring just to a boil. Turn
off heat and let sit covered for 1/2 hour. Now
add onions and bring to a boil. Lower
heat and let beans boil slowly for 1 hour, or until beans are soft [depending on
the age of your beans, this time will vary considerably]. Once beans are soft,
stir well mashing some against the side of the pot. Heat oil in frying pan. Add
the ham and sausage, saut�ing in oil for 5 minutes. Add
the chopped garlic and toss briefly. Now
add the meat & garlic mixture to the pot of beans. Deglaze
the frying pan with a cup of water and add this to the beans. Add
remaining ingredients. Simmer for
30 minutes. In the meantime, cook
up some rice [preferably Uncle Ben's converted rice, as this is authentically
what New Orleaneans usually eat]. At
end of cooking time, beans should be nice and creamy. Serve
over rice. Yield: 6 servings.
|
French Market Doughnuts (Beignet) |
| 1 pkg active dry yeast |
1 1/2 cups warm water (105�) |
| 1/2 cup sugar |
1 teaspoon salt |
| 2 eggs |
1 cup evaporated
milk |
| 7 cups all-purpose flour |
oil for frying |
| 1/4 cup soft shortening |
confectioners' powdered sugar |
In large bowl, sprinkle yeast over water; stir to dissolve.
Add sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the flour; beat
smooth. Add shortening; beat in remaining flour. Cover with plastic wrap and
chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2
1/2-inch squares. Deep fry at 360� 2 to 3 minutes until lightly browned on each
side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot
with caf� au lait.
Note: This dough can be kept for up to a week in refrigerator and actually
improves with age; just punch down when it rises. Dough can also be frozen;
simply thaw, cut and roll, or shape doughnuts before freezing.
Tastes like the original!
Yield: 5 dozen
Visit http://www.gatewayno.com/cruisine/recipesfor
more wonderful recipes.
Click on the cookbook
page to see my own mouthwatering recipes.
