h6>visitors since January 20, 1998
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Recipes
...Cajun and otherwise...
Bon Appetit and Laissez Les Bon Temps Rouler!!!
Sour Cream and Vanilla Bread
This makes a 1-1/2 lb. loaf and is for Bread Machines.
1/2 cup water
1 tablespoon Vanilla
1/3 cup Sour Cream
1 Egg
1 tablespoon Margarine or butter, softened
3 cups bread flour or all-purpose flour
3 tablespoons Sugar
1-1/4 teaspoons yeast
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.
OYSTER STEW
Serves 6 to 8
1 quart milk
1 cup heavy cream
1 bay leaf
3 stalks celery, finely chopped
Salt and black pepper to taste
1/4 pound butter
4 tablespoons finely chopped shallots
4 dozen oysters and the liquid they come in
1 bunch parsley, chopped
Cayenne pepper to taste
Simmer milk and cream with bay leaf, celery, salt and pepper. In another saucepan, melt butter. Add shallots and cook until soft. Drain oysters, reserving liquid. Add oysters to butter and shallots and cook until oysters curl (very short time). Combine wiwth milk, oyster liquid, parsley and cayenne. (The celery may be simmered whole, with the milk, then discarded with the bay leaf, if you prefer.)
LOUISIANA COFFEE FLOAT
2-1/2 cups cold milk
4 heaping teaspoons dark roast instant coffee
1/2 cup chocolate syrup
Ice Cream (vanilla)
Put milk, coffee and chocolate in blender and blend until smooth. Scoop ice cream into glasses, pour milk mixture it and stir lightly. Top with whipped cream if desired. Yields 3 tall glasses.
SHRIMP, CRAB AND OKRA GUMBO
5 onions, quartered
2 bell peppers, chopped
6 cloves garlic, chopped
1 bunch green onions, chopped
6 quarts water
6 tablespoons flour
6 tablespoons oil
2-1/2 pounds cut okra
Salt, pepper, onion salt, garlic salt and cayenne pepper to taste
6 pounds headless shrimp
6 pounds gumbo crabs
Gumbo file'
In a large pot, boil vegetables in water until the vegetables settle to the bottom. In another pot make a dark brown roux with flour and oil, stirring constantly. Add water and vegetables slowly to the roux, stirring constantly. Fry okra with a small amount of grease and salt until okra is soft (avoid sticking). Stir okra into gumbo. Season to taste. Allow this to cook for 3 hours. Seasoning will weaken during prolonged cooking so season periodically. Peel and devein shrimp. Discard feelers from crabs and use claws and body (cut body in half). Add shrimp and sectioned crabs to gumbo and cook for an additional 30 minutes. Serve over rice. Add a small amount of file' to each serving. Serves approximately 20.
COCHON DU LAIT
1 25-30 pound suckling pig, dressed, with the head on
1 bottle onion juice
8-10 cloves garlic, minced
Tony Chachere's Seasoning
Tobasco Sauce
Flatten body of pig by sawing halfway through the backbone so that all but the head can be flattened. Using 24" skewers, drive one through each foreleg and chest to hold open, and one through each hind leg to flatten pig. Mix the onion juice, garlic, Tony Chachere's Seasoning and Tobasco Sauce. Cut lots of slits intermittently in the pig and fill with this mixture. Hang pig vertically by the skewers over an open fire (use a sheet of tin as a metal backdrop to hold the heat) and rotate pig often so that it cooks on all sides. It takes about 7-8 hours to cook (grease will no longer drip when done). Increase the heat to crisp the skin if not already crisp, being careful not to burn it. The skin can burn very quickly! Remove pig carefully from fire and serve on a long table outside with lots of trimmins'(boiled corn on the cob, tossed green salad, crusty French Bread, lots of ice cold beer) and "let the good times roll!
CHICKEN ANDOUIE JAMBALAYA
3 pounds andouie sausage, cut in 1/2 inch pieces
1 large onion, chopped
1/2 cup parsley
2 pods garlic, chopped
3-3/4 cups water
1 cup water
Tony Chachere's Seasoning to taste
3 cups rice
1 chicken, cut up
Boil chicken in water until done. Put andouie in large, heavy black iron pot to cook. Add onions and let cook until onions are clear. Add parsley and garlic. Cook for a few minutes until parsley is limp. Add water and seasoning. Bring to a boil. Add rice and chicken pieces. Stir once and put heat on low and cover. Do not stir again. You may check the mixture and lift with fork if sticking. If you need more liquid, add another 1/4 cup water. To cook the rice takes about 30 minutes or until grains are tender and easily separate. Serves 20.
DIRTY RICE
1 pound chicken gizzards
1 pound chicken livers
6 cups water
1 tablespoon Tony Chachere's Seasoning (or more to taste>
3 tablespoons margarine
1 bunch green onions, chopped
1 bunch celery, chopped
1 bell pepper, chopped
2 pounds lean ground meat
4 cups rice, cooked
Cook gizzards and liver in water to which 1 tablespoon of Tony Chachere's Seasoning has been added. Boil 20-30 min. until tender. Grind, or chop finely, and set aside, retaining the broth. In a large Dutch oven (better still, a black iron pot!), saute' the chopped vegetables in the margarine until transparent and/or wilted. In a separate pot, brown the ground meat. Remove the excess grease. Mix in the iron pot, the vegetables, gizzards, livers, and meat, with a cup of the broth. Simmer slowly about 15 minutes. Slowly add the cooked rice, a little at a time, mixing well. If more broth is needed, add a little at a time, mixing in cooked rice slowly. Once all is mixed, allow to warm on low heat until all liquid is absorbed and you're starving.
ASPARAGUS IN SOUR CREAM
2 10-1/2 ounce cans asparagus spears, drained
8 ounces sour cream
1/4 cup mayonnaise
Juice of one lemon
1/4 cup bread crumbs
2 tablespoons margarine, melted
Paprika
Place asparagus in a shallow 1-1/2 quart casserole. Combine and heat sour cream, mayonnaise and lemon juice. Pour over asparagus. Toss bread crumbs in margarine. Sprinkle crumbs and paprika over sauce. Bake at 325 degrees for 20 minutes or until bubbly. This sour cream sauce is also good on broccoli or string beans. Serves 6-8.
PEPPERED CORN CASSEROLE
Plan on preparing this a day ahead of time. It will help take care of your envie for Maque Choux when you can't get ther real thing!
1 large onion, chopped
1/2 cup margarine
1 16 ounce can Rotel tomatoes with chili pepper
1 16 ounce can whole kernel yellow corn
1 16 ounce can white shoe-peg corn
1 16 ounce can yellow cream-style corn
Sate' onion in margarine. Add tomatoes, drained whole kernel corn, drained shoe peg corn and creamed corn. Refrigerate overnight or 8 hours. Bake for 2 hours @ 325 degrees. Serves 8.
PEACH MEAT GARNISH
1 large can peach halves
Mince Meat
Sharp (or medium) Cheddar Cheese, grated
Place peach halves in pan, cut-side up. Place a teaspoon of mince meat in each half and top with grated cheese. Broil under flame in the oven just until cheese melts. This is MUCH better than it may sound to you. Try it!
NO-BAKE CHOCOLATE-CRUST CHEESECAKE
This cake may be made a day ahead and kept, covered, in the refrigerator.
Also, this is very rich, and very fattening, perhaps not the sort of recipe you want
to fix after making that New Year's Resolution to lose weight!
7 oz. chocolate wafers
1/3 cup plus 3 tablespoons sugar
6-8 tablespoons unsalted butter, melted
1 8-oz. pkg. cream cheese
2 tablespoons freshly squeezed lemon juice
1/4 c. heavy cream
1 pint fresh raspberries, or cherry pie filling, optional
Place cookies in a food processor; process until finely ground ( or place between two sheets of waxed paper and crush with a rolling pin.) Combine cookie crumbs and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add remaining butter, 1 tablespoon at a time. Empty cookie mixture into a 6-inch springform pan and press to make the crust, covering the sides of the pan, as well as the bottom. Place in freezer to set while preparing the filling.
Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixing bowl. Beat until mixed. Lightly whip the cream to soft peaks, and fold into cream-cheese mixture. Remove crust from the freezer and pour the filling into the crust. Cover with plastic wrap and place in the freezer for 30 minutes. Transfer to refrigerator for 30 minutes, or until firm.
OptionalPuree half of raspberries through a fine strainer, or in a blender, to puree. Serve slices of cake with whole raspberries and the puree, or you can serve it with cherry pie filling.
CAJUN BREAD PUDDING
1/3 loaf stale French bread, cubed (approx. 2-1/2 cups)
1/4 cup raisins, soaked in warm water a few minutes to plump
2 tablespoons butter or margarine
2 egg yolks
6 tablespoons sugar
1-1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon Cream of Tartar
1/4 teaspoon sugar
WHISKEY SAUCE
1 3-3/4 ounce package vanila pudding mix
1 teaspoon nutmeg
2-2/3 cups milk
*3 tablespoons whiskey
Preheat oven to 350 degrees. Soak bread crumbs in a small amount of milk to moisten, then squeeze dry. Mix with raisins and butter in a 1 quart baking dish. Beat egg yolks with the six tablespoons of sugar, stir in milk until smooth, add vanilla, Cream of Tartar and the remaining sugar. Bake for 45 minutes. Serve with *Whiskey Sauce.
*Whiskey Sauce: Put pudding mix in medium saucepan and add nutmeg. Add milk slowly and stir until blended. Cook over moderate heat about 15 minutes or until thick. Remove from heat and add *whiskey.
*Note: Rum may be used if you prefer.
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