this thread will be dedicated to easy to make cajun and creole food recipes. differences between cajun and creole cooking: In Louisiana, the Cajuns are descendants of exiled Acadians from Canada and Nova Scotia. When New France lost its northern possessions to England in 1763, many of the settlers left Canada for the countryside of southern Louisiana, settling around New Orleans but generally not settling in New Orleans. During this time New Orleans was a thriving port city with a mix of French, Spanish and African cultures. The inhabitants of New Orleans called themselves "creoles" which at the time meant "native inhabitants" as opposed to the Americans who began to move into the city after Jefferson's purchase of the territory in 1803. From the Cajun point of view, Cajun and Creole cuisine are similar when compared to "American" cuisine but differences appear when they are compared to each other. In general, Creole cuisine has been influenced by French, Spanish and Africa. The original French settlers combined traditional French cooking techniques and applied them to the ingredients used by native Americans, Spanish and Africans who lived in the city. These "Creole" dishes contain more tomato sauce, more garlic and a greater variety of herbs than Cajun dishes. They also use more butter and cream in their recipes. Cajun cuisine focuses more on well-seasoned meats and seafood with rice as the usual accompaniment. They do not have a legacy of cooking with milk or with cream sauces. Creole is more closely associated with the food of New Orleans, while Cajun food is associated with that of the parishes surrounding the city. Al Copeland's Basic Cajun Jambalaya 1 tablespoon unsalted butter 2 tablespoons vegetable oil 2 medium onions, chopped 1 pound pickled pork, diced 1 pound smoked ham, diced 2 cloves garlic, peeled and minced 1/2 teaspoon dried thyme 1 tablespoon chopped parsley 1 pound smoked sausage, sliced 4 cups beef or chicken stock or hot water 2 cups rice 2 bay leaves 1/2 teaspoon cayenne pepper or to taste In large saucepan with lid, melt butter with oil. Add onions and pork and sauté until onions are soft. Add ham, garlic, thyme and parsley and sauté 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked. Serves 8.
Bayou Chicken Bake 4 to 6 boneless, skinless chicken breasts 1 1/2 to 2 teaspoons Cajun seasoning 1/2 cup chopped onion 1 cup uncooked regular long grain rice 1 (16 ounce) package frozen black-eyed peas 2 (14 1/2 ounce) cans Cajun-style stewed tomatoes 2 tablespoons chopped fresh parsley Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving. Yield: 4 to 6 servings
Creole Rice Salad 3 cups cooked rice, cooled to room temp 1/2 cup celery, minced fine 1/4 cup green pepper, minced fine 1 tablespoon parsley, fresh, minced fine 3 tablespoons green onion, minced fine 1/2 cup yellow onion, minced fine 1/4 cup olive oil, extra virgin 1/4 cup pimento-stuffed green olives, sliced 1 tablespoon cider vinegar 2 tablespoons Creole mustard, or brown mustard 3/4 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1/2 teaspoon Tabasco sauce 1/4 cup pickled banana peppers, minced fine 4 hard boiled eggs, chopped coarsely Combine all the ingredients and toss to mix well. Refrigerate for 2 hours and serve chilled.
Creole Red Beans and Rice (Louisiana French) 1 pound dried red kidney beans 1 1/2 pounds ham hock or ham bone with generous amount of meat 1 bell pepper, chopped 1 onion, chopped 1/2 cup chopped celery 2 cloves garlic, minced 1 teaspoon Italian seasoning 1 teaspoon granulated sugar 1 jalapeño pepper, chopped Place beans and ham hock in a large pot. Cover with water. Water should be 1/2 to 3/4 inch above beans. Heat. When beans and water are hot, add bell pepper, onion, celery, garlic, seasonings and jalapeño pepper. Cook slowly for 2 to 3 hours or until gravy is thick and beans are tender. Salt to taste. Serve over fluffy white rice.
Oysters in a Pig Blanket 10 slices bacon, cut into 4 pieces 1 quart oysters, drained (about 40) 40 drops Louisiana hot sauce 40 drops Worcestershire sauce Wrap each 1/4 slice bacon around one oyster. Secure with a wooden pick. Place in a 10 x 9-inch baking pan. Put a drop of hot sauce and a drop of Worcestershire sauce on each oyster. Preheat the oven to broil. Broil for 10 minutes. Drain. Serve hot as hors d'oeuvres.
Crawfish Etouffee (Cajun) 2 bunches scallions, chopped 1 bunch fresh parsley, chopped 4 stalks celery, sliced 1/2 bell pepper, chopped 1/4 pound butter 2 tablespoons tomato paste (or catsup) Garlic powder, to taste Black pepper, to taste Salt, to taste Red pepper, to taste 2 tablespoons flour 2 pounds peeled crawfish tails Sauté chopped vegetables in butter until onion is transparent. Add tomato paste and seasonings to taste. Stir in flour and, continuing to stir, add water gradually. Add crawfish tails and reduce heat to simmer. Cook for 15 minutes. Adjust seasonings and remove from heat. Serve over rice.
River Road Crawfish Stew 2 pounds cleaned crawfish tails 1/4 cup tomato sauce 1 cup vegetable oil 3 quarts crawfish stock or water 1 cup all-purpose flour 1 cup chopped green onions 2 cups chopped onions 1 cup chopped parsley 1 cup chopped celery Salt and cayenne pepper to taste 1 cup chopped bell pepper Dash of Louisiana Gold Pepper Sauce 2 tablespoons diced garlic Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper. When done, serve over white rice with a few dashes of Louisiana Gold Pepper Sauce.
Shrimp Creole 1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato purée or 2 tablespoon tomato paste 2 bay leaves 3 pounds peeled, de-veined shrimp 2 ounces cornstarch 1 pint cold water 1 ounce lemon juice Salt Pepper Cayenne Melt butter; sauté peppers, onions, celery and shallots for 5 minutes. Add tomato purée or paste and bay leaves, then simmer 15 minutes. Add shrimp and simmer 15 minutes. Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes. Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or creamed potatoes.
Creole Crab Cakes 1/4 cup olive oil 1/2 yellow onion, chopped 1 small yellow bell pepper, chopped 1 small red bell pepper, chopped 1/2 rib celery, chopped 2 teaspoons minced garlic 6 tablespoons flour seasoned with salt and pepper 1 1/2 cups heavy cream 1 1/2 cups breadcrumbs 2 pounds crabmeat Salt and freshly ground black pepper Flour 2 eggs, lightly beaten 1 cup breadcrumbs mixed with 1 tablespoon Tony Chachere's seasoning Vegetable oil Heat the olive oil in a large skillet. Sauté the onion, bell peppers, celery and garlic for about 5 minutes. Add the seasoned flour and heavy cream. Simmer for 2 to 3 minutes or until slightly thickened. Add the unseasoned breadcrumbs and the crabmeat. Stir to combine and season with salt and pepper. Mold the mixture into 12 small cakes. Roll each crab cake in flour, dip in the egg and coat with seasoned breadcrumbs. Heat 1 inch of vegetable oil in a skillet over medium heat. Test the oil by dropping in a pinch of breadcrumbs. If they sizzle the oil is ready. Cook the crab cakes a few at a time, being careful not to overcrowd the skillet. You may keep the cakes warm in a low oven (200 degrees F) until you have finished cooking all of them. Serve immediately.
Creamy Pralines Butter or margarine 1 cup granulated sugar 1 cup firmly packed light brown sugar 1 (14 ounce) can sweetened condensed milk 3/4 cup butter or margarine 1/2 cup light corn syrup 1/8 teaspoon salt 3 cups pecan pieces 1 teaspoon vanilla extract 1/2 to 1 teaspoon almond extract Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm. Makes 4 dozen.
