5 Easy Game Day Recipes For A Barbecue

Simple crowd pleasing recipes, easy to make, for your successful tailgating on game day weekends.

From Denny: Our local newspaper, 2TheAdvocate, runs a stellar food section. After all, Louisiana people love to eat and live to eat. I guess it's that leftover "joy of life" French culture that has never waned over the centuries. Good food, comfort food, innovative food and lots of sweets are all part of the Louisiana culture.

And like any sports fan knows, LSU's Death Valley Stadium is the place to be for a crazy night of watching football. LSU Tiger fans are the most rabid in the nation. ESPN commentators love to come here as there is always plenty of action from the fans who are not shy, willing to mug for the TV cameras.

You should see some of the cooking rigs people bring to the games. It's amazing. They look like well equipped professional chefs' food trucks! Check out this simple menu of recipes to try for your next tailgating fun. The pasta shapes are new from this local pasta company, in honor of the New Orleans Saints. You can substitute another pasta shape for your recipe if you located in another part of the country. Hmmm... I wonder if the Green Bay Packers have their own "Cheese Heads" pasta shape...? :)


Recipes Featured:

Lou’s Barbecue Sandwiches
Cajun Crackers
Fleur de lis Pasta Salad
Fresina’s New Orleans Black & Gold Pasta
Toffee Bars




Lou’s Barbecue Sandwiches

From: Lou Staples

Serves: 12

Ingredients:

1-1/2 lbs. stew meat, trimmed of fat
1-1/2 lbs. lean pork, cubed (she uses a tenderloin or loin), trimmed of fat
2 cups chopped onion
3 medium bell peppers, chopped
1 (6-oz.) can tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
1-1/2 to 2 tsps. salt or to taste
1 tsp. dry mustard
2 tsps. Worcestershire sauce
1 cup water
12-14 buns or rolls, sliced in half
Condiments optional:
Sliced red onions
Spicy mustard
Pickle slices


Directions:

Place all ingredients in heavy pot and cook, covered on medium heat for about 3 hours. Stir vigorously every now and then to partially shred meat. If mixture gets too thick or begins sticking, add more water

Serve on buns or rolls of your choice. You can offer sliced purple onions, pickle slices or mustard if desired.






Cajun Crackers

From: Dale Mouton

One box of saltines is about 160 crackers. Dale Mouton received this recipe from Dot Eleazar: “These are nice to serve if you’re having a glass of wine or beer.”

Ingredients:

1 (16-oz. box) premium saltine crackers
2 gallon size plastic zip lock bag OR 2 (1-gallon) size bags if necessary
1 (1.0-oz.) pkg. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 1/2 cups canola oil
1 tsp. cayenne pepper

Directions:

Remove crackers from their sleeve and place in large (2-gallon size) plastic bag OR 2 (1 gallon size). Set aside.

In small bowl, combine the dry Ranch Salad Dressing & Seasoning Mix, oil and cayenne pepper. Stir until well blended.

Drizzle over crackers, stopping to turn bag of crackers over a couple of times while pouring. After adding all the oil, carefully turn the bag over several times and then several times during the day. Allow to sit overnight.

Fleur de lis Pasta Salad

From: Linda Fresina

Serves 6 to 8. This is a cold pasta dish.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta, cooked al dente and drained
1 lb. boneless grilled chicken strips (or 1 lb. boiled and peeled shrimp)
1 jar marinated artichoke hearts, drained and chopped
1/2 to 2/3 cup black olives, pitted and sliced
1/3 jar spiced herb garlic cut in large pieces, found at Fresina’s
1 yellow bell pepper, chopped or julienned OR roasted yellow bell peppers to taste
1/4 cup onion, finely chopped
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste
Yellow bell pepper ring, for garnish
Whole black pitted olives, for garnish
Yellow grape tomatoes, for garnish
Additional Romano cheese for garnish

Dressing:

3/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1 tbl. Dijon mustard.


Directions:

Place salad ingredients in large salad bowl.

Whisk dressing ingredients together and toss with pasta.

Garnish top of salad with yellow bell pepper rings with whole black olives in the center. If available, place yellow grape tomato halves around outside rim of serving bowl. Add additional Romano cheese on top.

Fresina’s New Orleans Black & Gold Pasta

From: Fresina’s Pasta Co.

Serves: 6 to 8. The pasta can be served warm or cold.

Ingredients:

1 (12-oz.) box Fresina’s Fleur de lis Pasta
1 lb. Italian sausage
1/4 cup extra virgin olive oil
1 large onion, cut in 1/2-inch dice
1 yellow bell pepper, cut in 1/2-inch dice
2 yellow squash, very thinly sliced
3 cloves garlic, minced
4 ozs. pitted black olives, sliced
1/3 to 1/2 jar Fresina’s White Bianco Pasta Dressing
Pecorino Romano Cheese, grated


Directions:

Boil pasta in salted water until al dente (firm to the tooth). Drain and set aside.

Cook sausage in skillet starting with 1/4-inch water in the skillet, over medium heat. When all the water in skillet has evaporated, add the 1/4 cup extra virgin olive oil and continue cooking until sausage is cooked through and browned. Remove sausage when done and cut into thin slices.

Add garlic, onion and yellow bell pepper to same skillet and continue sautéing until crisp-tender. If necessary add a little more olive oil.

Add the sliced squash and cook slightly.

Gently toss in the sausage, olives, and fleur de lis pasta. Carefully, mix in the White Pasta Dressing, adding more if desired.
You can add black pepper or crushed red pepper for a little more “kick” — no pun(t) intended. Taste for seasoning, adding salt if needed.

Top with Pecorino Romano Cheese and serve warm.

Note: If you have to reheat, do not cook for a long time. You want to have it warm but not bubbly. The dressing will separate if you cook for an extended time at high heat. Reheating in the microwave for a short time is fine.




Toffee Bars

From: Heather Schaefer, “Notably Nashville” published by Junior League of Nashville, Tenn.

Serves: 12

Ingredients:

15 whole graham crackers
1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup chopped walnuts (Schaefer uses pecans)
12 ozs. (2 cups) milk chocolate chips

Directions:

Preheat oven to 350 degrees. Arrange the graham crackers in a single layer on a greased cookie sheet.

Melt the butter in small saucepan and add the brown sugar and nuts. Bring to a boil and boil for 1 minute, stirring constantly.

Pour the hot mixture evenly over the graham crackers.

Bake at 350 degrees for 12 minutes. Sprinkle the chocolate chips over the top and let melt. Spread the soft chocolate over the toffee carefully.

Cool completely on a wire rack. Break into pieces.


*** All photos from 2theadvocate


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Chef Recipe: Seared Grouper with Crawfish, Bacon Risotto, Softshell Crab

*** Louisiana chefs celebrate fabulous new recipes in local food and wine competition.




Chef Austin Harrell at Mansurs on the Boulevard in Baton Rouge, Louisiana


From Denny: At the end of this month (August 26 to 28) Baton Rouge, Louisiana, is putting on the culinary ritz for three days. It's called "Fete Rouge - A Louisiana Celebration of Food and Wine," the fourth annual event of gastronomic events. It will take place at the Belle of Baton Rouge Atrium. The event is hosted by the Baton Rouge Epicurean Society and is a showcase for local chefs, farmers, foods and wines. It definitely is a "do not miss celebration."

The Grace "Mama" Marino Lifetime Achievement Award (of Gino's Italian Restaurant fame where Hollywood celebrities visit) will be awarded to restaurateur and chef Charles Brandt. He owned the local hotspot Chalet Brandt from 1973 to 1996. Chalet Brandt was known for its continental dining as was popular during that period. It was also the only Baton Rouge restaurant to ever earn the four-star Mobile Guide Award for excellence in food, service and hospitality. Get this; it also received this award for a succession of the 20 years it was in operation. Chef Brandt will not be able to attend for his award due to illness.

Seven chefs are preparing the awards dinner menu that begins at 6 PM for cocktails and 7 PM for dinner. Entertainment will be enjoyed from Ned Fasullo and the Fabulous Big Band Orchestra. Dinner dress is black tie optional for men and cocktail attire for women. Lifetime Achievement Award Dinner tickets are $200 per person. And this was just for the first day.

The second day of the event brings on the "Food and Wine Fete" which is also hosted at the Belle of Baton Rouge Atrium downtown. This dinner sounds like a real blowout as it goes from 6 PM to 10 PM. Our Louisiana chefs will be presenting tastings of the latest fun foods and new recipes they are developing for culinary competitions. These dishes are what you see featured as Chef's Specials on the local menus. DeAngelo's chef, Mike Dardenne, says, "It’s a grand opportunity for food enthusiasts to see and taste the evolution of these dishes."

There are two categories of competition:

Open - this is where the dish can be anything like an appetizer, an entree or a side dish

Desserts - yes, this IS Louisiana where desserts reign king, deserving a category of their very own.

Louisiana ingredients are encouraged to be employed in these competition dishes.

Who are the esteemed judges?

Chef John Folse - who has won numerous national awards, becoming a national celebrity and promoter of Cajun and Creole cooking and yet is still a down to earth guy. Owner and founder of Chef John Folse & Company. He is also founder of the culinary education department at Nicholls State University. Chef Folse is also a well known local star of public radio and television culinary shows: "Stirrin' It Up" and "A Taste of Louisiana."

Chef Rick Tramonto - He is from Tramonto, of Tru, Osteria di Tramonto and Tramonto's Steak & Seafood restaurants in Illinois. He is known as a judge of Food Network's "Top Chef" and as a cook-off competitor on the esteemed foodie show "Iron Chef America."

OK, back to what you get when you go to this event besides enjoying the dozens of chef's tastings of future Chef's Specials on local menus. If you are a wine lover too then you will be able to sample from 150 wines. There is also a silent wine auction where you can bid on various culinary experiences and items like an instant 150-bottle wine cellar. Tickets for this Food and Wine Fete event are $50 if purchased in advance or $65 at the door.

The last day of the Baton Rouge Epicurean Society's Fete Rouge Festival is a free family fitness event. It will be held at the Main Street Market in downtown Baton Rouge from 9 AM to noon on August 28. You will get to witness culinary experts presenting cooking demonstrations for preparing seasonal healthy recipes for your family. The Red Stick Farmers Market (same immediate area just outside the door in the parking lot) will offer tastings of fruits and vegetables from the local farmers, vendors and chefs. Also present will be dietitians for advice and fitness experts leading family fitness classes.

Where do the proceeds from this festival go? Your dollars benefit child nutrition and 4-H youth education programs. It will also fund scholarships and cultural preservation projects in the Greater Baton Rouge area. They also spread the wealth to include the program ProStart that is a curriculum for high school students who desire to enter the culinary profession.

Want to purchase tickets? Just go to BresBR.com or call (225) 773-4889. If you plan on traveling to Louisiana consider a stop in Baton Rouge next year for this event.

Now check out this fabulous seafood recipe from this event! Mansurs on the Boulevard is a favorite restaurant at our house. It's always an imaginative menu along with familiar standards so there is something for everyone. Mansurs is a lively place on the weekends, like walking into an well-heeled jazz bar where regulars gather. The Sunday brunches are popular with families too.




Both Photos by Arthur D. Lauck @ The Advocate



Seared Grouper, Set Over Smothered Okra and Berkshire Bacon Lardon Risotto, Finished With Crawfish Butter, and Crowned With Blackened Soft shelled Crawfish

From: Chef Austin Harrell, executive chef at Mansurs On the Boulevard

Serves: 7

Risotto:

1 qt. risotto

2 yellow onions, diced

1 gallon or more crawfish stock

2 bottles Abita Amber beer

1 lb. butter

1-1/2 lbs. Berkshire bacon cut into lardons

2 lbs. fresh cut okra

1 batch spiced stewed tomatoes

1 each lime and orange zest

Salt and cracked black pepper to taste


Directions:

Bring seafood stock to a simmer.

In another sauce pot, render lardons in the butter. Just before the bacon is completely rendered, add the onions and cook until the bacon is fully rendered.

Add the risotto and stir with a wooden spoon. Let the risotto cook for about a minute with the onion and bacon, but do not allow risotto to stick to the pot.

Deglaze with the Abita and add enough stock to almost cover the risotto. Constantly stir to keep the risotto from sticking and to also work the starch out to make it creamy.

Add the Spiced Stewed Tomatoes.

As the risotto takes in the stock, add more and continue the process until the risotto is almost cooked. At this point, the risotto should be almost cooked and very creamy.

Add the fresh okra and cook until the okra is fully cooked.

Season with salt and fresh cracked black pepper. Add lime and orange zest.




Spiced Stewed Tomatoes:

2 poblano peppers, diced

3 jalapeño peppers, diced

3 large shallots, thin sliced

12 large cloves garlic, thin sliced

10 large tomatoes, cut into 1/4–inch dice

6 ozs. Worcestershire sauce


Directions:

In sauce pot, sweat shallots, garlic, poblano peppers, jalapeño peppers until soft.

Add tomatoes and cook for another 2 minutes.

Deglaze with Worcestershire and reduce by half. Season with salt and pepper.





Crawfish Butter:

2 lbs. butter

5 lbs. live crawfish

3 sliced shallots

2 lemons, cut in half

Small bunch of fresh thyme

2 cups heavy cream

1 bottle Abita Amber beer


Directions:

In saucepan, melt butter with live crawfish, let sit on low heat for 10 minutes.

Puree butter and crawfish and strain through a fine mesh strainer.

Let chill until butter has become solid again.

In another sauce pot, add shallots, thyme, Abita and lemons. Reduce beer by 3/4 reduced. Add heavy cream and reduce by half.

Turn heat to low and slowly whisk in butter a little at a time. Add more butter as it melts. Season with salt and pepper.





Blackened Softshell Crawfish:

14 soft shelled crawfish

Blackening seasoning

Cornstarch


Directions:

Season crawfish with blackening seasoning.

Dust in cornstarch. Sear in sauté pan with oil for about 2 to 3 minutes on each side.





Seared Grouper:

Ingredients:

7 (8-oz.) portions of grouper

1 cup white wine

Salt and pepper


Directions:

Cut each portion in half and season with salt and pepper. Sear in a hot sauté pan with a little oil until golden brown.

Turn heat down and flip the fish and let the other side develop some color.

Deglaze with white wine. Cook until the albumin (the white protein) starts to come out.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

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Muffin Monday: Sweet Potato Muffins

*** Check out delicious muffins and a Louisiana bed and breakfast inn stuffed with high end antiques for eye candy!





From Denny: Muffin Monday arrives with a sweet potato sweetie! We love our sweet potatoes in Louisiana and enjoy them in our high end restaurants along with our diners. When was the last time you enjoyed a snack of sweet potato chips dusted with powdered sugar while you waited for your restuarant meal? Louisiana farmers are proud of their sweet potatoes and are always on the move to develop new recipes for muffins, breads, chips and casseroles.

Today's bed and breakfast inn is a real stunner of a beauty with the way it is furnished. They even provide fun packages like Cajun cooking lessons which is a great way for a tourist to get into the culture. This bed and breakfast inn is chock full of culture all around it so get in the fun and book a room here sometime soon! They speak both French and English at this unique stay.

"Maison Daboval is a circa 1892 home centrally located to museums, theaters, historical attractions, famous Cajun restaurants, and much more." - Maison Daboval





From the website: Step back in time to Maison Daboval, a Bed and Breakfast in the quaint Southern town of Rayne, Louisiana.

Escape to your bedroom of tall ceilings, hardwood floors, antiques, lace curtains
and a bed fitted with sun-dried, ironed sheets. A deep claw-footed bathtub filled with bubbles awaits to chase your troubles away.

Awake each morning to the inticing smells of sweet potato muffins and Cajun sausage or Frog Legs. Frog Legs?

You never know what you might find in the Frog Capital of the World. You never know what you might find at Maison Daboval.

Maison Daboval has five beautiful rooms, decorated with antiques. Each room has a private bath and all have original claw-footed bathtubs. Every morning a full Cajun breakfast is served. English and French are spoken. Checks, MasterCard and Visa accepted.

Martha and Gene Royer's home was featured on HGTV's "If Walls Could Talk." HGTV was inspired by the rich history of the home and the extensive renovation work.

History of the home

The home was built in 1892 by Emile Daboval, the sixth mayor of Rayne. In 1927, Mrs. Besse bought the property and it became the Besse Annex.

Martha and Gene Royer, French Acadians native to Rayne, bought the home from Mrs. Besse in 1994. Gene, a talented residential painter and Martha, a tour guide for Louisiana have lovingly restored Maison Daboval to its original elegance and charm. During the restoration Gene and Martha found many discoveries about the home. One was the ledger Mrs. Besse kept during the 30's - 40's. This treasure reveals a slice of history about the boarding house days.

In the tradition of Cajun hospitality, the Royers often share nostalgic stories of couples falling in love during the bygone era of the railroad boarding house. A passing train can set the mood for story telling on the front porch of Maison Daboval.

Rayne’s unique history will inspire you to take a walking tour of the city to view the famous frog murals. Once a top exporter of frog legs, Rayne is known as the Frog Capital of the World.

Specials at Maison Daboval: Cooking with the Cajuns

Maison Daboval is offering special cooking classes with a two night stay. Learn how to make (and eat) an authentic Cajun meal. Martha and Gene will take you on a culinary journey - teaching the origins of the meal, ingredients, and cooking techniques that have been handed down through generations of great Cajun cooks. Packages include a two night stay, one cooking lesson and full breakfast each morning. Please call for availability and prices.

Although the term prairie is usually associated with the Great Plains, there is another American prairie–the coastal prairie of Louisiana, the birthplace of a unique and thriving culture.

The words "Cajun country" may bring to mind a freshwater swamp or a moss-draped bayou. But the prairie is also home to Cajun culture.

The word "Cajun" comes from Les Acadiens, French colonists who were exiled from Nova Scotia in 1755. Rayne is located in the heart of the region known as Acadiana, named for the Acadians who came here centuries ago.

Cajun food and music help define and add spice to prairie life, but Cajuns are only part of this cultural gumbo found no place else. The modern-day cultures of the region–Creole and Cajun–are a rich blending of diverse cultures, including French, Spanish, German, African, Scotch-Irish and Native American.

Wherever you go in Cajun country, you will be captivated by the friendliest people in the world—genuine, hardworking folks who find the time to laugh a little, dance a little, and live a unique way of life to its fullest.


The Mississippi Flyway

Rayne, Louisiana is the backyard of the migratory bird Mississippi Flyway. The Flyway, wildlife routes from north to south during seasonal migration for Canadian Geese, Mallard Ducks, Wood Ducks, Lesser Scaup and other waterfowl, empties into South Louisiana each year. During the height of migration this region offers wonderful observation sites.


The Rayne Railroad

The Louisiana Western Railroad built the Rayne station in 1880. Three years later, named after the railroad engineer who laid the track, B. L. Rayne, the city of Rayne was born. The railroad has played a vital role in the history of Rayne. From exporting rice and barrels of frog legs, to bringing soldiers into the city for training in World War II.

Maison Daboval Bed and Breakfast was a railroad boarding house during the 1940's, linking the home's history to the special relatonship between the railroad and the city.

Prairie Mardi Gras

On the prairie, Mardi Gras runs or courirs de Mardi Gras take place each year in Acadiana's parishes. In one of Louisiana's most richly dramatic traditions, masked and costumed riders on horses, trucks or wagons ride from house to house in their community, begging for contributions to their gumbo that night. At each stop, they entertain their hosts by singing, dancing and clowning in exchange for donations.

Frogs and Rayne

Frogs and Rayne have a history leaping back to the 1880's. The Weill brothers from France started exporting Rayne frog legs, a delicacy made famous by chef Donat Pucheau, to restaurants all over the country. For many years the famous frog legs were found on gourmet restaurant menus, like Sardi's from New York. Rayne is now internationally known as "The Frog Capital of the World". The city even hosts an Annual Frog Festival every year during the second weekend of September.

Listed as one of Louisiana’s top festivals, the immense popularity stems from the appeal of the frog racing and jumping contests, the Frog Festival Queen's contest, the Loins Club Frog Jockeys, and many more unusual events.

From the opening "Fais-do-do" with traditional Cajun music to Frog Festival Parade, guests are filled with a contagious "Joie d’vivre."


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.






Mrs. Besse Room

Use the footstool to reach the grand four-poster queen bed in this elegant room. Mrs. Besse’s room has her original dresser, beautiful accessories and a private bath. The room is furnished with a TV/Cable and remote.This upstairs room faces the front of the house, and you can slip onto the second story front porch at night and watch for the train.


Maison Daboval
305 East Louisiana Avenue
Rayne, Louisiana 70578

1-337-334-3489
Fax: (337) 334-3488

Martha and Gene Royer, Innkeepers





Sweet Potato Muffins

From: Maison Daboval

Ingredients:

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetalbe oil
1 17oz can sweet potatoes, drained & mashed
1/2 cup chopped pecans
1 cup dates chopped
1/4 cup all purpose flour

Directions:

Preheat oven to 350 degrees. Sift first four ingredients in a bowl. Combine eggs and next four ingredients in another bowl and mix well. Mix sweet potato mixture and dry ingredients together. Dust pecans and dates with the 1/4 cup flour then add to muffin mixture. Grease muffin pans and bake for 27-30 minutes. Makes 1 1/2 dozen.


*** Sweet potato muffin photo by erin.kkr @ flickr


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7 Simple Ingredients Brisket and Southern Corn Pudding

*** Simple easy brisket recipe that is a real crowd pleaser.





From Denny: Brisket is low in fat, inexpensive to make and a great idea of how to feed a large crowd and keep them happy. Brisket takes to a wide variety of seasonings. You can employ the bold flavors of the Southwest using hot chilies and cumin or you can go more Florida style with citrus and herb combinations. Some people prefer their brisket very simple with flavorful barbecue sauce added when serving.

Remember to marinate the meat to let those seasoning flavors have time to penetrate the meat to give a deeper and fuller flavor. It also helps to break down the meat's natural toughness and makes it more tender in the finished product.

This simple seven ingredient brisket recipe comes from our local newspaper's food editor. She has a knack for developing flavorful recipes using few ingredients and the recipes are simple and easy to do.

Feel free to adjust these seasonings to your personal taste. At our house we like a lot more garlic powder than this recipe provides yet we use low sodium soy sauce whenever regular high salt soy sauce is required. We also use dark brown sugar whenever light brown sugar is one of the ingredients. Onion powder in place of onion salt.

It's up to you how strong a salt flavor you like. I find many Louisiana recipes are far too high in salt and I always modify them to healthier levels. Why wait until you develop a health problem when you can head it off by healthier cooking? Cutting back on salt is really not missed when you step up the other seasonings like garlic and cumin, all strong flavors. Even a blend of your favorite peppercorns adds balance and intrigue to a dish.

Why do all the fuss of boiled corn on the cob this summer when you can do something more flavorful and downright easy? Try out a corn pudding recipe. You can use the traditional canned cream-style corn or try out the frozen version of cream-style corn. The frozen version retains more of the corn's nutrients and fresher flavor.

All this recipe is about is creating a custard to "enrobe" the corn using flour, sugar, eggs and milk. Freshly ground nutmeg is always a wonderful addition to milk products and is used in a light dusting on top of the pudding. There is just something about nutmeg that gives a dish this sense of intense freshness. Go lightly as a lot goes a long way with this strong spice.

When the corn pudding cooks you might notice some extra liquid that looks like it's seeping out or even separating from the custard. It's the corn giving off liquid and sugar so don't scoop it up and throw it out. As the corn pudding cools a bit the liquid volume will calm down and settle back into the dish. You might get some run over but it won't ruin the taste of the dish. This doesn't happen every time but occasionally as you never know the level of sugars and water content in the corn product you are using.

These two recipes are an easy simple weekend dinner or great for a large gathering. Just add a simple green salad and a store bought dessert like a pie, cake or cookies and ice cream to beat the heat!


Sweetened Brisket

From: Julie Kay, food editor @ 2theadvocate

Serves: 8 to 10

Ingredients:

1 (4-lb.) beef brisket
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 cup brown sugar


Directions:

1. Sprinkle brisket with garlic powder, onion salt and black pepper.

2. Mix Worcestershire and soy sauces together with brown sugar. Pour mixture over brisket. Marinate brisket overnight in refrigerator.

3. Put brisket and marinade into slow cooker. Cook on Low for 8 to 10 hours.

4. Remove meat from cooker; slice and serve. Meat may also be shredded for po-boys.





Southern Corn Pudding aka "Cawn Puddin'"

From: Corinne Cook, food editor @ 2theadvocate

Serves: 8-10

Ingredients:

2 (14.75-oz.) cans cream-style corn or about 3-1/2 cups
1 tbl. sugar
2 tbls. flour
Salt and pepper to taste
4 eggs, well-beaten
2 tbls. butter, melted
2 cups milk
Sprinkle of nutmeg, if desired


Directions:

1. In medium bowl, combine corn, sugar, flour, and salt and pepper to taste.

2. In separate small bowl, combine beaten eggs, melted butter and milk. Stir with whisk until well-blended. Add the milk mixture to the corn mixture.

3. Spoon into 2-1/2-quart dish that has been lightly greased or sprayed with nonstick coating.

4. Very lightly sprinkle nutmeg over the top of the casserole.

5. Bake in preheated 350-degree oven for about 50-60 minutes or until custard is set and top is lightly browned. If it looks like it is getting too brown, loosely cover the top with a piece of foil.



*** Photo by Girl Interrupted Eating @ flickr


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Muffin Monday: Mushroom Dill Muffins From Louisiana Mushroom Farm

*** Check out a savory muffin using your favorite mushroom.





From Denny: Here in Louisiana most people never gave much thought to farming mushrooms. OK, I thought about it and people thought I was crazy. Well, turns out there are some other crazy people who thought it was a great idea too. After all, it doesn't take up a lot of room and it's a crop that grows in the dark. How cool is that? Yes, I also have a science blog. It really shows sometimes. :)

Well, Johnnie and Cheryl Santangelo of Independence, Louisiana, pressed ahead and now three years later they are the proud owners of the only mushroom farm in Louisiana. And do they have some yummy recipes too! After all, mushrooms are the ultimate brain food and what a delicious way to feed our brains.

"We started at zero," remembered Johnnie Santangelo. "Neither Cheryl nor I knew anything about mushrooms. Absolutely nothing! All we did know was that there was this old mushroom farm that has sat abandoned just down the road from our home. Years ago, it had been land my dad had leased for cattle. We were looking for investment property and this looked like it."

Johnnie and Cheryl both teach at Loranger High School. He is an agriculture teacher and she is the assistant principal.

"Yeah, like weeds and trees and vines that we had to hack away with machetes just to be able to open the doors of the buildings," said Cheryl. "Once inside, we found the only thing growing there were water moccasin snakes. I was terrified and not about to go in there.

Explaining the history of the previous owners of this mushroom farm, "The place had been run as a mushroom farm by a man from Pennsylvania as an investment for another man in New Orleans. At some point, the two men had a disagreement and the man who was running the farm, just walked away from it and left everything. The people who were left behind didn’t know anything about mushrooms so the place was just locked up. Just as it was.

"My husband, my son Johnnie III and some others went in and cleaned out the buildings. We found everything just as it had been left 18 years earlier. I even found the first dollar that the original owner had earned and left behind. He just walked away from it. I framed that dollar bill along with the first dollar we made. To say the place we found was a mess would be a gross understatement.

"To be honest, I don’t think anybody even knew those buildings were there. But once all was said and done, we knew that we were going to grow mushrooms … and that we would be successful."

These educators and their son grow three types of mushrooms from two species: the grocery store familiar white button and the portabella. When the portabella are picked at an early stage and small they are labeled as creminis. If you allow the portabellas to grow and mature they are the coffee brown large umbrellas that almost have the texture of steak and will win over most meat eaters to veggies.

The production level these days for this farm is 18,000–23,000 pounds of mushrooms. That many pounds of mushrooms are produced in each room and each week all year long. Their profit line went from zero to $200,000 and growing in only three years. Sounds like my crazy idea was not so crazy after all. :) Congrats to Johnnie and Cheryl Santangelo.


Red Hill Mushroom Farm
51237 Mushroom Lane
Independence, LA 70443

Business Phone: (985) 878-0172
Fax: (985) 878-0172



Mushroom Dill Muffins


From: Johnnie and Cheryl Santangelo of Independence, Tangipahoa Parish, Louisiana, owners of Red Hill Mushroom Farm


Tender, earthy mushroom muffins enhanced with dill. Serve along side soup. Use a mini-muffin pan for perfect little “mushrooms.”

Ingredients:

2 tsp. butter (or margarine)
2 cups chopped fresh white mushrooms
1¼ cups all-purpose flour
1 ½ tsp. Baking powder
¾ tsp. dill weed
½ tsp. baking soda
¼ tsp. pepper
2 large eggs
10 oz. can of condensed cream of mushroom soup or your fresh mushroom soup
¼ cup melted butter (or hard margarine)
¼ cup milk
2 tsp. lemon juice

Directions:

Melt first portion of butter in large frying pan on medium-high. Add mushrooms. Cook for 10 to 15 minutes, stirring occasionally, until mushrooms are browned and liquid is evaporated. Let cool.

Measure next 5 ingredients into large bowl. Stir. Make a well in center.

Beat remaining 5 ingredients with whisk in medium bowl. Add to well. Add mushrooms. Stir until just moistened. Fill greased mini-muffin pan(s) 3/4 full. Bake in 375 degree oven for 15-20 minutes or until wooden toothpick inserted in center of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes approximately 4 dozen mini-muffins or 12 large muffins.


*** Check out how Muffin Monday started: American Revolt: How You Can Break Big Business, Big Banks, Big Insurance, Big Oil, Big Lobbyists

*** Check out more recipe posts: Recipes: Muffin Monday and Cake Tuesday


*** Mushroom on steroids by miss karen @ flickr


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New Orleans Food: G.Gs Stuffed Crab

*** Check out a time honored favorite recipe in New Orleans!




Another version of stuffed crab since no photo was provided of the dish: A crab stuffed with attitude and reported to be delicious! - Thai Chili Crab Photo by Aerokev @ flickr in Australia


From Denny: People are always asking the food editors of their local Louisiana newspapers for this recipe. This one was given to the New Orleans Times-Picayune back in 1998. New Orleans native, Meryl Andry, said she based this recipe on her great-grandmother's technique. How's that for a time-honored tradition?

Andry tells us what we want to hear about convenience too: this dish freezes well. Instead of the bother of placing the stuffing into the crab shells she serves it mounded on lengthwise cut rectangles of French bread. Hint: To hold the stuffing well, tear out some of the inside of the bread slices to make a hollow.


G.G.'s Stuffed Crab


From: Meryl Andry

Makes: 6 to 8 servings



Ingredients:

1 24- by 3- by 2-inch loaf of day-old French bread

1 1/2 to 2 cups milk

2 sticks butter

1 tablespoon olive oil

1 large yellow onion, finely chopped

4 green onions, finely chopped

8 cloves garlic, minced

1/3 cup minced fresh parsley

2 tablespoons dry white wine

1 pound lump crab meat, picked over

1 teaspoon dried basil

1 teaspoon dried oregano leaves

Salt and freshly ground black pepper

Tony Chachere's Creole seasoning, to taste

Crystal hot sauce (or one to your personal taste)

2 tablespoons fresh lemon juice

1/2 cup freshly grated Parmesan

1 to 2 cups Italian-style, very fine, dry bread crumbs

1 large lemon, sliced into 18 very thin rounds, seeded

Ground sweet paprika, for garnish



Directions:

Slice the bread in half lengthwise. Carefully scoop out the inside bread, leaving a shell of crust about a quarter of an inch thick. Place scooped-out bread in a large mixing bowl and add enough milk to moisten all bread bits; set aside. Cut the shell of crust into 2 1/2-inch lengths to form 18 rectangles, each about 3 inches wide; place rectangles, crust down, on an ungreased baking sheet.

Preheat oven to 350 degrees. In a large heavy skillet, melt 1 stick butter with olive oil over medium-high heat. Add yellow and green onions, garlic and parsley, then wine. Saute until yellow onions are translucent, about 5 minutes, stirring occasionally. Reduce heat to medium and mix in crab meat, basil and oregano, stirring gently to keep lumps of crab intact. Season to taste with salt, pepper, seasoning mix and hot sauce. Cook and stir 5 minutes. Remove from heat.

Stir lemon juice into mixture. Drain bread-milk mixture in a strainer or colander and squeeze bread dry. Add this bread and Parmesan to the skillet, mixing well. Gradually add enough Italian-style bread crumbs to mixture to make it the consistency of somewhat sticky dough; this probably will require 1 to 2 cups of bread crumbs. Adjust seasonings to taste.

Mound crab mixture evenly over the bread rectangles, using all of the crab mixture.

Slice the remaining stick of butter into 18 pats. Top each rectangle with a butter pat, then a lemon round, then a light sprinkle of paprika. Bake until rectangles start to brown, about 20 minutes.



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Easy Recipes: 4 Versions of Crawfish Pie

Crawfish pie in New Orleans, Louisiana by Matt Lancashire @ flickr


From Denny: Crawfish pie is a fav in south Louisiana when the crawfish boils end. We start making crawfish versions of etouffee, stews, pastas and crawfish pies. You can make this simple pie with a filling of shrimp, fish or whatever your heart desires. Seafood is a favorite around here.

Because they are so ridiculously easy to make we use them for appetizers, brunch, lunch or dinner. Traditionally, they are made simply with onions, bell pepper, celery (the Holy Trinity) and lots of crawfish fat to flavor it.

Crawfish fat is usually not available so we flavor the pies with all kinds of creativity from canned soups, tomatoes and rice to help create a base for the filling.

One recipe filling for the pie featured here is made with a golden roux and two pounds of crawfish. Another recipe has no traditional roux but rather is thickened with the easy way of using cornstarch. Cornstarch also gives a cleaner direct flavor than a flour thickener which can tone down spices and meat flavors.

The Aunt Genny Hebert recipe is from a 90 year old lady from Breaux Bridge for popular individual crawfish pies. She used cream of shrimp soup and evaporated milk in her filling. Over the years this has proven to be a most popular recipe during crawfish season and all the gatherings associated with celebrating the season.

You can make your own crust or purchase pre-rolled pie crusts in the refrigerated section of your grocery store which many Louisiana cooks do routinely. The frozen food section also offers ready-to-bake pie crusts.

Most of these recipes finish the pies with fresh chopped green onions and fresh parsley.

The Drunken Crawfish Pie recipe is chock full of two pounds of crawfish to the point it's worth it to make your own pie crust just to contain all the goodness! :) The light roux also contains delicious brandy and heavy cream.





Individual Crawfish Pies From Aunt Genny Hebert

From: Genny Hebert of Breaux Bridge, Louisiana, is provided by niece Kara Hebert

Makes: 15 or 17 individual pies


Ingredients:

1 stick margarine or butter
1 medium onion, chopped
1 (10-3/4-oz.) can condensed cream of shrimp soup
1 tbl. cornstarch
1 small can (5-oz.) evaporated milk
1/4 cup chopped green onions
1 lb. crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box from Calandro’s Supermarket.)


Directions:

1. Preheat oven to 350 degrees. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.

2. In small bowl, add cornstarch and slowly stir in evaporated milk. Stir until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.

3. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.





Drunken Crawfish Pie

From: Mark Beridon

Serves 8. Recipe is from “Recipes to Bank On” 1990 Food Focus booklet. This recipe, submitted by Mark Beridon, won the Louisiana competition in the Crisco American Pie Celebration contest.


Ingredients:

Crust:

2-1/2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup butter-flavor
shortening
1/2 cup water

Filling:

1/2 cup butter
1/4 cup flour
1 onion, chopped
2 tsps. finely minced garlic
1/3 cup chopped green bell pepper
3 tbls. finely minced fresh parsley
2 tbls. chopped celery
1/2 cup thinly sliced green onion tops
1 tsp. salt
3/4 tsp. black pepper
1/4 cup heavy cream
3 tbls. brandy
2 lbs. crawfish tails


Directions:

1. Preheat oven to 350 degrees.

2. To prepare crust: Combine flour and salt in a large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is uniform. Add water about 1 tablespoon at a time. Stir with a fork until mixture forms a ball. Divide dough into two equal parts.

3. On lightly floured surface, roll bottom crust into a circle 1/8-inch thick and one inch larger than an inverted (9-inch) deep-dish pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Set aside while preparing filling.

4. To prepare filling: Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel). Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.

5. Add salt, black pepper, heavy cream and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.

6. Add crawfish tails and cook for 10 minutes. Remove from heat. Cool.

7. Spoon cooled filling into unbaked pastry shell.

8. On a lightly floured surface roll out top crust the same as bottom crust. Gently place top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.

9. Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.

10. Cool 5 minutes and then serve.






Crawfish Pies (with rice in the filling)

From: Shelley Boudreaux

Makes: 2 (9-inch) pies. This was the crawfish pie her mother made. The following recipe calls for 2 pounds of crawfish tails and makes 2 single-crust pies. The pies have a nice thick filling. Serve one tonight and freeze the other one or share it with a friend.


Ingredients:

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2 to 3 cloves garlic, minced (about 1 tbl.)
2 lbs. crawfish tails
Tony Chachere’s Original Creole Seasoning or salt, black pepper and cayenne pepper, to taste
2 (10-3/4-oz.) cans cream of mushroom condensed soup
2 (10-3/4-oz.) cans cream of celery condensed soup
2 to 3 cups cooked rice


Directions:


1. Prepare pie crust in bottom of 9-inch pie dish. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy, and if so, add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling.

7. Bake in preheated 350-degree oven for about 30 minutes or until pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.






Crawfish Pie

From: Corinne Cook, 2theadvocate.com food writer

Serves: 4 to 6


Ingredients:

2 unbaked pie crusts (I used the Just Unroll Pillsbury Pie Crusts)
1/2 stick butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 lb. crawfish tails
2 tbls. cornstarch
1 or 2 tbls. water, if needed (if filling is too dry)
1 small bunch green onions, chopped
1/4 cup chopped fresh parsley
Salt, black pepper and red pepper, to taste


Directions:

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft. Stir often to prevent burning.

3. Add crawfish tails and stir to mix. Stir in the cornstarch. Stir until smooth and well mixed. Mixture will thicken slightly. If mixture appears too dry, add 1 or 2 tablespoons water. You don’t want it too soupy; mixture will thin during baking.

4. Add green onions and parsley and season to taste. Pour filling into pie crust.

5. Top pie with second pie crust. Crimp both edges of pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.

6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.






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Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

5 Easy Recipes 4 Chicken and Sausage Gumbo

Another version of Chicken and sausage gumbo by Southern Foodways Alliance @ flickr who compete in cook offs

From Denny: When shrimp and crawfish are not in season or too expensive then folks on the Gulf Coast turn to chicken and sausage to make their gumbos. There are as many variations of gumbo as there are people!

This recipe comes from our local newspaper writer, Corinne Cook, who has devised a short-cut on making the roux. She uses the bottled version made by Savoie that is called Savoie’s Old-Fashioned Dark Brown Roux. I've often sent this product out of state included in a Louisiana basket for gifts as it is great for novices who don't know how to make their own roux.

Let me know how you like this version of gumbo. I've included links to other variations of Chicken and Sausage Gumbo I've posted on this blog too, enjoy!





Chicken & Sausage Gumbo

From: Corinne Cook, local food writer for The Advocate newspaper

Serves: 8

Ingredients:

2 links Savoie’s original pork sausage
Water
1 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup chopped celery
1 medium bell pepper, chopped
1 large onion, chopped
1 large chicken, cut into pieces
2 cloves garlic, chopped
Salt, pepper and cayenne pepper, to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onion tops
Cooked rice

Directions:

1. Chop sausage into 2- to 3-inch lengths. Cook in 1 cup water for 15 minutes to soften the sausage and remove some of the fat. Drain and set aside to cool slightly, then cut into about 1/2-inch slices or bite-size pieces.

2. In large heavy pot over medium-high heat, make a dark brown roux using flour and oil. Stir constantly until it turns the color of cocoa powder.

3. Add celery, bell pepper and onions to roux. Cook until vegetables are softened, stirring occasionally, as needed.

4. Add the chicken pieces to the pot along with the garlic and about 1/2 gallon water. Season to taste with salt, pepper and cayenne pepper.

5. Cover and cook for 30 minutes over low heat. Stir in the reserved sausage and put the top back on the pot and continue cooking for another hour or until chicken is tender.

6. Add chopped parsley and green onion tops about 5 minutes before serving, while the gumbo is still hot. Serve over cooked rice.

NOTE: Corinne Cook said she actually used Savoie’s Old-Fashioned Dark Brown Roux when she made our pot of gumbo. “I can’t tell the difference in taste. If using the prepared roux, I sauté my vegetables first in a bit of oil, and if that’s too dry, I add a little water to it until they’re soft, then add the water, roux and chicken. Or, follow the recipe on jar, if necessary, but I use a little less than the amount of roux they call for,” Cook said.


*** MORE Chicken and Sausage Gumbo and Gumbo recipes from this blog:

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail

Recipe: Slow Cooker Chicken and Andouille Sausage Gumbo

Recipe: Chicken and Sausage Gumbo

Recipe: Shrimp and Andouille Sausage Gumbo


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Awesome Cajun Barbecued Shrimp — New Orleans Style

Another version of delicious BBQ shrimp by scaredy_kat @ flickr

From Denny: Here's a seafood recipe that is quick, easy, incredibly delicious, a crowd pleaser and quite popular! What more could you ask for in a recipe? There are as many variations of this dish as there are "Down on the Bayou" cooks from Louisiana to Mississippi, Alabama and Florida. Of course, you will want to use Louisiana shrimp. They are far superior to shrimp from the toxic heavy metal waters of China. They are also fresh.

This particular recipe came from a local person whose son has a delightful blog where he recounts his new food experiences. He is a nine year old food critic! Every kid is a food critic as any parent will know. This one writes about it and it's a good blog. I thought it would be fun to help promote his writing and his family's recipe he enjoys.





Barbecued Shrimp — New Orleans Style

From: Sean Prados whose 9 year old son, Michael, writes Junior Food Critic, a blog where he writes about his food discoveries and kid friendly restaurants.

Serves: 8 to 10

Ingredients:

2 lbs. (8 sticks) unsalted butter, divided
1 large onion, very finely minced
3 ribs celery, finely minced
5 to 10 cloves garlic, finely minced (roasted garlic best)
3 to 4 tbls. chopped parsley
2 tbls. chopped rosemary leaves
4 to 5 sprigs thyme
1 bay leaf
1 (12-oz.) Abita Amber Beer (full-bodied or dark beer if this is not available in your area)
1/2 cup Worcestershire sauce
4 lbs. shrimp, heads and shells on
Salt, pepper and Creole seasoning, to taste
1 lemon, cut in wedges
2 green onions, chopped


Directions:

1. Over medium-high heat, melt 2 sticks butter in large skillet or paella pan. Sauté onion and celery 3 to 4 minutes. Then add garlic.

2. Stir in parsley, rosemary, thyme and bay leaf; simmer for 2 to 3 minutes.

3. Melt remaining butter and add to pan with beer and Worcestershire sauce.

4. Submerge shrimp in sauce and add seasonings to taste. You may need to do this in batches. Over-seasoning works since shells prevent some absorption.

5. Squeeze lemon juice over shrimp after cooking. Garnish with green onions. Serve with French bread for dipping.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!