 |
|
 |
 |
| LE BON TEMPS |
| LOUISIANA PROUD |
| CAJUN RECIPES |
 |
 |
 |
 |
| Cajuns are descended from the French who settled in the seventeenth century in the part of Canada known in French as Acadia and in English as Nova Scotia. The Acadians refused to adopt the English language, customs or laws, and so after a generation of conflict, the British deported them to other colonies. The Cajuns preferred the French background and Roman Catholic religion of Louisiana and were warmly welcomed by the Spanish governors, who gave them land and assistance, partly out of compassion and partly because Louisiana needed a larger population. Louisiana is the only state in the country that has parishes instead of counties, parishes with delightful tongue-tickling names such as Avoyelles and Thibodeaux, Ponchatoula and LaFourche. When you are cooking Cajun style, there are two things which you must possess: #1) The knowledge on how to make a roux - this is something that all petites bebes learn as soon as they are old enough for Maman to instruct them on cooking skills - and #2 - a good cast-iron skillet or dutch oven, something no Cajun kitchen would be without, ah gah-run-tee, ma cher. |
 |
 |
|
| A BASIC ROUX is made up of equal parts of grease or fat and flour, cooked very slowly, with constant stirring, in a cast-iron skillet or pot, until the color is a deep nut-brown. It takes a while to make a roux. The trick is to get the flour as dark as possible without burning it. If little black specks appear, that means that some of the flour has burned. Then you must throw it out and start over. |
| HOT PEPPER PECANS |
| 2 cups pecan halves 1/4 cup butter or margarine, melted 4 tsps soy sauce 1/2 tsp Tabasco sauce |
| Spread pecans evenly in a 9 x 13 x 2 inch baking pan, then bake them at 300 degrees for 25-30 minutes or until lightly browned. Combine the remaining ingredients and mix well. Pour over the pecans and stir to coat all the pecans. Drain on paper towels. Store in airtight containers. |
| CRAB AND CORN SOUP |
| 6 ears fresh corn or 2 1/2 cups frozen whole kernel corn 1/2 cup margarine 1/2 cup flour 1/2 cup minced green onions 1 quart chicken stock |
| 1 quart half-and-half 1 tbspn salt 1 tsp lemon pepper Dash of Tabasco sauce 1 pound crabmeat, drained |
| Cut the kernels from the ears of corn and set aside. Discard the cobs. Melt the margarine in a cast-iron skillet and blend in the flour to make a light roux. Add the green onions, cook until tender, stirring constantly. Blend in the chicken stock. Bring to a boil. Add the half-and-half and the corn. Season with salt, lemon pepper, and Tabasco sauce. Lower heat and simmer for about 20 minutes. Carefully fold in the crabmeat. Serves 6 - 8. |
| GUMBO is the sweet mystery of Louisiana cooking. It expresses the versatility, the frugality, and the multi-ethnic character of the state's cuisine. It can be elegant or homey, delicate or robust, very special, or just a way of using leftovers. White rice is traditionally served with gumbo, each person spooning as much into his bowl as he wants. |
|
| HEARTY SEAFOOD GUMBO |
| 4 tbspns oil 4 tbspns flour 1 medium onion, chopped 1/2 cup chopped celery 1/2 cup chopped bell pepper 2 tbspns chopped parsley 3 or 4 slices bacon 1/2 cup ham chunks 3 cloves garlic, crushed 1 pound okra (fresh or frozen), |
| cut in 1/2" slices 32 ounces canned stewed tomatoes 1 cup crab meat 2 dozen large peeled shrimp hot water salt to taste 2 bay leaves sprinkle of thyme sprinkle of black pepper 1/4 tsp Tabasco sauce |
| In a large cast-iron pot, heat 4 tbspns oil. When well-heated, sprinkle and stir in 4 level tbspns of flour. Cook, stirring constantly, until brown but not burned. Add the onion, celery, bell pepper, and parsley. Simmer for 10 minutes, stirring often. Chop bacon and add to the pot with the ham chunks. Cook another 5 minutes. Add the garlic and okra. Simmer, stir and lift, until the okra stops being stringy, about 10-15 minutes. Add the tomatoes, a little at a time, over high heat. Add the crab meat and shrimp. Pour in some hot water, just enough to cover the mixture, and 1/2 tsp salt. Simmer 15 minutes with the cover on. Add more salt if desired. Add bay leaves, thyme, and black pepper. Cook 20 minutes more and add more water if gumbo is too thick. Serve with rice. Serves 6-8 people |
| THE FRENCH QUARTER FESTIVAL |
| Every April, this festival offers three fun-filled days for people of all ages and interests throughout the Vieux Carre (the French name for the French Quarter). It includes outdoor concerts, a battle of jazz bands, and other delights. If you've never been to New Orleans, this is a great time to go...the weather is usually wonderful and the food is out of this world. Don't forget to make Bourbon Street at least one night during your stay... |
| NEW ORLEANS FRENCH BREAD |
| 1 package dry yeast 1 tbspn salt 1 tbspn sugar 2 cups warm water |
| 5 - 5 1/2 cups all-purpose flour 2 tbspns butter, melted 2 tbspns cornmeal |
| In a large bowl, dissolve the yeast, salt, and sugar in the warm water. Gradually stir in the flour, adding only until the mixture refuses to absorb more. On a floured board, knead the dough for 3 to 4 minutes. Transfer the dough to a greased bowl and brush the top lightly with butter. Cover with a damp cloth. Set the dough aside in a warm place to rise for 1 1/2 hrs, or until it is double in bulk. Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess. Punch down the dough. Transfer the dough to a floured board and divide it into thirds. Roll each portion into an 8 x 13 inch rectangle. Roll each rectangle up from the long side, seal, and shape ends. Place the loaves on the prepared baking sheet and with a sharp knife, make several diagonal cuts across the tops. Brush lightly with melted butter. Let rise in a warm place about 45 minutes. Place the bread on the middle rack in the oven. Place a pan of hot water on the bottom of the oven. Bake at 450 degrees for 5 minutes. REDUCE OVEN TEMPERATURE to 350 degrees and continue baking for 30 minutes. Makes 3 loaves. |
| Bisque ~ thick soup or puree made using shellfish or certain meats, served over rice. Cafe au lait ~ 1/2 hot coffee (Louisiana dark roast or chickory) and 1/2 hot milk. Poured from separate containers into the cup at the same time. |
| Jambalaya ~ a dish in which rice is simmered in a seasoned liquid with cooked meat, shrimp, or sausage until the liquid is absorbed by the rice. The variations are endless. Praline ~ a candy patty of creamy sugar (most often brown sugar), and pecans. |
|
| BEIGNETS |
| (French Market Doughnuts) |
| 1/2 cup boiling water 2 tbspns shortening 1/4 cup sugar 1/2 tsp salt 1/2 cup evaporated milk |
| 1/2 pkg dry yeast 1/4 cup warm water 1 egg, beaten 3 1/4 cups sifted flour Confectioners' sugar |
| In a large mixing bowl, pour the boiling water over the shortening, sugar, and salt. Add the milk and let stand until warm. In a small bowl, dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the dough in a greased bowl, turning to grease the top. Cover with waxed paper and a cloth and chill until ready to use. On a lightly floured board, roll the dough to 1/8 inch thickness. Do not let the dough rise before frying. Cut into 2" squares and fry, a few at a time, in deep, hot fat, about 360 degrees. Brown on one side, turn and brown on the other side. Drain on paper towels. Sprinkle with confectioners' sugar and serve hot. Makes 30 doughnuts. |
 |
| New Orleans...the "Big Easy"...the heart of Cajun country. The sign in back of where my daughter Joi is standing reads: "Attention: You are in the only city in this 'up-tight' country, quite possibly the whole planet, where you can relax - be yourself - and drink alcohol 24 hrs a day, 7 days a week, 365 days a year. This is true. Bourbon Street in the French Quarter is one long block party with a bunch of happy drunks. Everybody should experience it at least once in their lifetime to believe it. See Bourbon Street by night, the French Quarter and the Riverwalk by day. |
| SPICY CAJUN FRIED CHICKEN |
|
| 1 frying chicken, cut up 1 tsp spicy seasoned salt 1 tsp fried chicken seasoning 1 tsp cayenne pepper 1 tbspn paprika 1 tsp lemon pepper seasoning 1 tspn garlic puree |
| 1 tsp Worcestshire sauce 1 tbspn olive oil 1/2 cup buttermilk 1 pinch baking powder 1 cup flour vegetable oil for frying |
| Cut up chicken, wash each piece well; wipe dry. Mix together all seasonings, garlic puree, olive oil and buttermilk, using a whisk or fork to mix seasonings into liquid. Using a large bowl, place chicken pieces in the liquid seasoning and mix well with your hands, rubbing liquid into chicken. Allow to stand, refrigerated and covered, for at least 2 hrs, preferrably over-night. Turn chicken 2 or 3 times during standing period with your hands, working liquid into chicken each time. Place flour on large piece of waxed paper, stir in the baking powder with a fork, distributing well. Remove chicken from refrigerator, do not drain or wipe dry. Almost all of the liquid seasoning should be absorbed or clinging to chicken pieces. Roll each piece of chicken in flour, coating well; shake off excess. Use an iron skillet for frying. Heat oil on low to very hot, but not boiling. (Test with a bread cube - if it browns immediately, oil is hot enough). Place chicken pieces in oil a few at a time so as not to lower temperature, starting with dark meat pieces first. Do not crowd pieces. Part of the chicken (at least 1/3) should protrude above the oil. Cook on low 10 to 15 minutes on each side until golden brown and well done. Check often. Do not turn for the first 5 minutes on each side. Drain on paper towels. IF GRAVY IS DESIRED, drain all but 2 tbspns of oil from skillet. Add 1 green onion chopped, 1 clove of garlic chopped, a couple of shakes of black pepper, 1 tsp salt, and a shake of paprika. On a low fire, slowly stir in 2 tbspns flour, stirring constantly for approximately 5 minutes. Slowly add 1 1/2 to 2 cups of water and a dash of Worcestshire sauce; stir until well-thickened. |
|
| Courtboullion ~ (coo bee yon) ~ an aromatic broth in which fish has been cooked. Louisiana "coobeeyon" is a fish stew. Crawfish ~ a small freshwater crustacean which looks something like a small lobster. |
| En Papillote ~ baked in an oiled paper bag. File ~ (fee-lay) ~ powdered leaves of sassafras tree. Sprinkled on gumbo as flavoring agent. NEVER used in okra gumbo. |
|
| LOUISIANA DIRTY RICE |
| 4-6 chicken gizzards 4-6 chicken livers 1 lb ground beef 1 lb ground pork 1/4 cup flour 3 large onions, chopped 2 bell peppers |
| 4 stalks celery, chopped 4 cloves garlic, pressed Few drops Tabasco sauce salt and red pepper 10 cups cooked rice 1 cup chopped green onion tops 1/2 cup chopped parsley |
| Cook chicken gizzards and livers until tender. Drain, reserving broth. Dice meat and set aside. In cast iron dutch oven, fry pork and beef until browned. Remove from pot and in fat remaining, brown flour until very dark brown. Add chopped onions, bell pepper and celery and cook until all are soft and browned. Add garlic, seasoning and reserved broth. Let simmer for about 20 minutes. Add cooked rice and meat, mixing thoroughly. Turn on very low heat, cover and let steam for 30 minutes. Before serving time, add green onion tops and parsley, lifting and blending with a fork. Serves 12. |
|
| "PEANUT PATTI'S" PRALINES |
| 1 3 1/2 ounce package vanilla pudding mix (not instant) 1 cup white sugar 1/2 cup dark brown sugar 1/2 cup evaporated milk 1 tbspn butter 1 -2 cups pecan bits and pieces, or pecan halves |
| Combine first 5 ingredients and stir to rolling boil, then cook slowly for 3-5 minutes. Take off heat and stir in pecan halves. Beat until thickened. Drop by spoonfuls on waxed paper. Let cool. Wrap in plastic wrap. If it gets too hard while beating, add a little more evaporated milk; if too soft, beat a little longer. For a variation, try chocolate pudding instead of vanilla. |