louisiana cooking by louisiana people recipes.

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Freshman

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    Shrimp & Andouille Sausage Gumbo
    Submitted by Joel Ehrlich
    Yields 8 Servings

    Ingredients:

    1/2 Cup Vegetable Oil
    1/2 Cup All-Purpose Flour
    4 Stalks Celery, chopped coarse
    2 Medium Onions, chopped coarse
    2 Green Bell Peppers; seeded, cored & chopped
    2 Bay Leaves
    2 tsp Salt
    2 tsp Dried Oregano, crumble
    1/2 tsp Cayenne
    40 oz Clam Juice
    28 oz Canned Plum Tomatoes, drained & chopped
    1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
    1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
    2 lb Uncooked Medium Shrimp, peeled & de-veined
    Cooked Long Grain Rice
    2 Tomatoes, seeded & diced

    Cooking Instructions

    Heat the oil in a large Dutch oven over high heat until it is almost smoking.
    Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).
    Add the celery, onions and bell peppers at once.
    Cook 5 minutes, stirring and scraping the bottom of the pan.
    Mix in the bay leaves, salt, oregano and cayenne.
    Add the clam juice, canned plum tomatoes and sausage.
    Boil 15 minutes.
    Add the okra.
    Reduce heat.
    Simmer until the okra is tender (about 15 minutes).
    Add the shrimp.
    Simmer until just cooked through (about 3 minutes).
    Mound rice in each soup bowl.
    Ladle the gumbo over.
    Serve sprinkled with diced tomato.
     
  2. snorton938

    snorton938 Freshman

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    now we're going way back in time......yeah he lives in north carolina but hey, the cookbooks from louisiana........ :D

    Boeuf au Mi-Sel
    Corned Beef

    submitted by Richard Tuttle of North Carolina
    This is a nice dish for St. Patricks Day. Your table condiments should include a fancy mustard for the beef and cider vinegar on the cabbage. Cold beer and rye bread will take it to the top! Recipe is from The Picayune Creole Cookbook, 1945 Edition.

    Ingredients:

    3 Pounds of Corned Beef
    4 Carrots
    2 Turnips
    4 small Parsnips
    4 small Onions
    1 Clove of Garlic (chopped fine)

    Cooking Instructions

    Put the corned beef on to boil in a large pot of cold water. Cover the pot.
    When it begins boiling well, set it back to cook gently, and allow 3 hours or until tender.
    Two hours before serving, add the whole carrots and quartered turnips and parsnips.
    About a half hour before serving, add the onions, and the chopped garlic.
    Let the vegetables boil with the beef.
    Serve with the vegetables ranged around the rim of the platter.
    Corned beef is also served with cabbage, but never boil the cabbage in the beef as both will become indigestible.
    The meat should be as tender as a spring chicken when done.
     
  3. snorton938

    snorton938 Freshman

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    cajun meatloaf

    Ingredients

    2 Whole bay leaves
    1 tablespoon salt
    1 teaspoon ground red pepper( cayenne)
    1 teaspoon black pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground nutmeg
    4 tablespoons unsalted butter
    cup finely chopped celery
    1/2 cup of celery finely chopped
    1/2 cup finely chopped bell pepper
    1/4 cup chopped greens onions
    12 teaspoon of minced garlic
    1 tablespon tabasco sauce
    1 tablespoon worecestershire sauce
    1/2 cup milk
    2 pounds ground beef
    1/2 pound of ground pork
    2 eggs lighthy beaten
    1 cup very fine dry bread crumbs

    Cooking Instructions

    combine the seasoning mix ingredients in a small bowl and set aside.
    melt the butter in 1 quart saucepan over medium heat.
    add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
    saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
    stir in the milk and 1/2 cup catsup.
    continue cooking for about 2 mins, stirring occasionally.
    remove from the heat and allow mixture to cool to room temperature.
    place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
    add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
    mix by hand until thoroughly combined in the center of the pan ... shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
    bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
    serve immediately,
     
  4. snorton938

    snorton938 Freshman

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    New Orleans Style Barbecued Shrimp

    This is always a big hit at casual dinner partys. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those that want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this!
    Submitted by Janet Dillingham

    Ingredients:

    4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
    1 lb butter
    1 cup olive oil
    4 tsp cayenne pepper
    2 tsp salt
    2 tsp ground thyme
    4 tsp black pepper
    1 tsp ground oregano
    1 tsp ground basil
    2 tsp paprika
    6 tsp crushed garlic
    2 tsp ground rosemary
    4 tsp Worcestershire sauce
    2 tsp Tabasco sauce
    2 tsp Liquid smoke
    1 tsp lemon juice
    3 bay leaves (finely crushed)
    1/2 cup fresh chopped parsley

    Cooking Instructions:

    Rinse shrimp and drain.
    Spread out in a shallow baking pan.
    Combine remaining ingredients in sauce pan over low heat until butter is melted.
    Pour over shrimp.
    Marinate for several hours (or overnight), turning and basting several times.
    Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
    Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.
     
  5. snorton938

    snorton938 Freshman

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    ok.....pascagoula is very close.......

    EVANGELINE'S STUFFED CRABS
    Trina Velich's Recipe

    This was the original recipe from the Evangeline Restaurant in Pascagoula, Ms. Trina said not to add green pepper to crabmeat because it took away the taste of the crabs.

    Ingredients:

    4 lbs. crab meat (2 special & 2 claw)
    1 stick butter or margarine
    Parsley (About 1/4 cup, chopped or 1 tbl)
    Green onions, finely chopped (about 1/4 cup)
    Onions, finely chopped (about 1/4 cup)
    Celery, finely chopped (about 1/4 cup)
    Bread crumbs (day old bread or French bread)
    Milk
    Lea & Perrin Worcestershire (1 tbl or to taste)
    Pepper (1/8 tea.)
    Tabasco (dash)
    Fish fry mix

    Cooking Instructions

    Saute vegetables in melted butter.
    Add to rest of mixture and form into crab shells.
    Deep fry. (1 egg into this mixture is optional.)
    Yields: about 20 stuffed crabs
    May use as stuffing for fish...or placed in a buttered casserole dish and baked!
     
  6. snorton938

    snorton938 Freshman

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    Oyster Dressing

    Ingredients:

    1/2 cup margarine
    2 large onions, chopped
    1/3 cup chopped celery
    4 slices bread
    Water
    1 egg, beaten
    2 t chopped parsley
    1 pint oysters, drained
    Salt
    Pepper
    Pinch Basil
    Pinch sage
    Pinch thyme
    Pinch marjoram
    Bread crumbs (optional)
    Dots of Margarine

    Cooking Instructions:

    Melt margarine in a 10-inch skillet.
    Saute onions and celery until transparent.
    Soak the bread in water
    Drain and squeeze water out of bread.
    Tear into small pieces.
    Add to onion mixture.
    Add egg, parsley and oysters.
    Season with salt, pepper and spices to taste.
    Simmer until oysters begin to curl.
    If mixture if soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
    Turn into a 2-quart casserole.
    Dot with margarine.
    Bake 350 degrees for about 30 minutes.
     
  7. snorton938

    snorton938 Freshman

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    Crab Cakes

    Ingredients:

    2 Tbl. Butter
    2 Tbl. diced Onion
    1/2 cup Bread Crumbs
    2 beaten Eggs
    1/2 cup Milk
    2 cups cooked, Flaked Crab
    1/3 cup diced Celery
    1/2 tsp. Mustard
    1 tsp. Lemon Juice
    2 Tbl. chopped Parsley
    1/2 tsp. Salt
    1/2 tsp. Paprika
    2 Tbl. Olive Oil
    1 cup Flour

    Cooking Instructions

    Melt butter in saucepan and saute onion and bread crumbs over medium heat for 2 - 3 minutes.
    Combine with all ingredients except olive oil and flour; chill for at least 2 hours.
    Shape into 8 cakes, dust with the flour.
    Fry them in olive oil for about 8 minutes over medium heat until brown, turning once.

    Crab Dip

    Ingredients:

    1/2 lb. cooked flaked Crab
    1 8 oz. pkg. softened Cream Cheese
    1 1/2 Tbl. Lemon Juice
    1/4 cup Sour Cream
    1/8 tsp. Cayenne
    1/4 tsp. dry Dill Weed
    1/4 cup minced Scallion
    1/4 cup minced Green Pepper
    1 Tbl. Milk

    Cooking Instructions

    Combine all ingredients in a food processor; blend.
    Chill at least two hours.
    Serve with raw veggies or crackers
     
  8. snorton938

    snorton938 Freshman

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    Crawfish Casserole

    Ingredients:

    1 lb. Louisiana Crawfish Tails
    1 stick margarine
    1 large onion
    1 bundle of green onion
    1-2 stalks celery
    1/4 bellpepper
    4 cloves garlic
    1/4 tsp. of cayenne pepper
    1/4 tsp. black pepper
    1 can of Cream of Mushroom or Cream of Shrimp Soup
    1 cup of bread crumbs

    Cooking Instructions

    On medium fire, melt margarine in a 5 quart dutch oven.
    Add cut vegetables and saute until onions start to clear and become soft - about 10 minutes.
    Add crawfish tails and saute an additional 5 minutes.
    Take off heat and add cayenne, black pepper, cream of muchroom soup, and bread crumbs.
    Mix well and put into casserole dish.
    Bake at 350 for about 30 minutes, uncovered.
    Let stand 10 minutes before serving.
    Serve with garlic bread and salad.
    Serves about 5.

    You just may want to make a double batch, because y'awl will love this. It's a hit everytime I make it. If you're not from Louisiana, you may want to leave out the cayenne pepper.
     
  9. snorton938

    snorton938 Freshman

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    Corn & Crabmeat Soup

    Ingredients:

    1 stick butter
    2 cans of cream of mushroom soup
    1 condensed milk
    1 pt. half and half
    1 tea. liquid crab boil
    1 can of whole corn
    1 white or claw crabmeat
    (you may also add other seafood, i.e. boiled shrimp, oysters or crawfish tails)

    Cooking Instructions

    Cut green onions (using a sisscors is quickest).
    Melt 1 stick of butter in a large pot and add the cut onions - sautee.
    Add all other ingredients.
    Simmer for about 20 minutes and enjoy.
    You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don't suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended.
     
  10. snorton938

    snorton938 Freshman

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    Okra Stew

    Ingredients:

    3 lbs. chopped okra
    1 lb. shrimp (de-veined & shelled)
    1 lb. ham
    1 lb. smoked sausage
    2 14.5 ounce cans of chopped tomatoes
    1 6oz. can tomato paste
    2 cups chopped yellow onions
    6 cloves garlic
    2 tablespoons olive oil
    2 bay leaves
    ½ tsp. dried oregano
    ½ tsp. dried thyme
    ½ tsp. dried basil
    ½ tsp. red pepper flakes
    1 tablespoon sugar
    2 cups chicken stock or water

    Cooking Instructions

    You must sweat the okra using the following process:

    In a large sauce pan, heat 2 tablespoons olive oil over medium high heat.
    Add okra, onion and garlic. Cover and simmer for 5 minutes.
    Uncover and stir. Cover and simmer for 3 minutes.
    Uncover and stir. Cover and simmer 3 minutes.
    Uncover bring fire to medium high heat and continue to turn okra with a spatula until all slime is burned off. i.e., when you turn with spatula and you see no slime strains. (This process may take 10 or 15 minutes)

    Add ham, smoked sausage, tomato paste, canned tomatoes, bay leaves, dried oregano, thyme, basil, pepper flakes and 2 cups chicken stock (or water). Simmer for 20 minutes in uncovered pan.
    Add shrimp and cook for 10 minutes until shrimp turn pink.

    Serve over white rice
     

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