Published May/Jun 2005




2 tablespoons salad oil
1 large onion, chopped
1 cup chopped green pepper
2 cloves garlic, chopped
1 cup cooked diced chicken
1 cup diced ham
1 cup sliced smoked sausage
2 1/2 cups peeled cubed tomatoes
2 1/2 cups chicken broth
1 cup uncooked rice
1 tabespoon chopped parsley
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspon Tabasco® pepper sauce

Heat oil in large saucepan. Saute onion, green pepper and garlic until tender. Add chicken, ham and sausage. Cook 5 minutes. Ad remaining ingredients. Mix well. Bring to a boil. Cover and reduce heat. Cook 25 miinutes or until rice is done and liquid is absorbed. Serves 8.
Recipe courtesy TABASCO and the McIlhenny Company, Avery Island, La.

A couple enjoys a plate of jambalya at the New Orleans Jazz & Heritage Festival. Louisiana Tourism photo
Cajun Fried Turkey

10- to 12-pound fresh or thawed turkey
One 26- to 30-quart turkey-frying kit
Filled propane tank
Paper bags and paper towels
LouAna® Cajun marinade and injector
Three gallons of LouAna® peanut frying oil

Marinating and Frying:
Remove the giblets and neck. Inject marinade into the breast, thighs and legs, one ounce for every pound. This helps to keep the turkey moist.

Pat the turkey dry inside and out.

Pour three gallons of peanut oil into the pot. Place the pot on the propane cooker, light and burner and heat the oil to 350 degrees. Place the turkey in the fryer basket, breast side up. Lower it into the hot oil slowly and carefully. The oil will froth and bubble, so be careful it doesn’t spill. The oil temperature will drop when you add the turkey, so adjust the regulator on the fryer to bring it back to 350 degrees. Maintain that temperature throughout cooking. Allow the turkey to cook four minutes per pound. Shut off gas to the fryer and, using the basket, lift the turkey out of the oil.

Move the basket to a nearby area that has been lined with paper bags. Insert a meat thermometer into the thickest part of the breast and thigh. It should register at least 170 degrees. Place the turkey on its back on the platter lined with paper towels to absorb any oil. Allow the turkey to sit for 10 minutes before carving.

Safety for Deep-frying

• Select a level spot in the yard. Never fry indoors, near flammable materials or on a wooden deck.
• Keep and children away from the fryer.
• Never leave the fryer unattended.
• Use a deep-fat fryer thermometer to make sure you’re frying at a constant 350 degrees. Peanut oil will begin to smoke at 425 degrees. If the oil begins to smoke, reduce heat immediately.
• Never lower a frozen or partially thawed turkey in hot oil because it will boil over.
• Wear oven mitts.
• Keep a fire extinguisher nearby, as you would with any other outdoor cooking.
• Check out www.louana.com for more safety and frying tips.

Chef Patrick Mould injects a turkey with Cajun marinade before deep-frying. Deborah Reinhardt photo
Pear, Gorgonzola, Sweet & Spicy Pecan Salad with Cane Syrup Herb Vinaigrette

Ingredients (Sweet & Spicy Pecans):
3 tablespoons unsalted butter, melted
1 tablespoon minced garlic
2 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon chili powder
1/2 teaspoon salt
3 cups pecan halves

Ingredients (salad):
2 large firm pears, peeled, cored and cut in slices
Gorgonzola cheese
Assorted greens, enough for four servings
4 large tomato slices

Pre-heat oven to 350 degrees. Combine first seven ingredients for pecans in a small bowl and toss together with pecans.

Place pecans on a cookie sheet and roast in oven for 10 minutes. Remove from oven and allow to cool. Leftover pecans can be placed in a plastic bag and stored in the freezer for a later use, or for snacking.

Place a portion of assorted greens on a plate and garnish with tomato. Slice pears and place over assorted greens with 2 tablespoons of roasted and as much cheese as you prefer. Drizzle with cane syrup herb vinaigrette (recipe below).

Cane Syrup Herb Vinaigrette

3 tablespoons cane syrup
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried basil
1 tablespoon fresh oregano
2 teaspoons fresh thyme
1 teaspoon Tony Chacere’s Original Creole Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup extra virgin olive oil

In a container with a lid, combine mustard, garlic, balsamic vinegar, creole seasoning, basil, oregano, thyme, pepper and salt. Lock down lid and shake ingredients until blended.

Add olive oil, replace lid and shake until the oil is incorporated. Yields 1 1/2 cups of dressing.
Recipe courtesy of Chef Patrick Mould’s Louisiana School of Cooking and Cajun Store.

Shrimp Creole

The key to this recipe is not cooking it
too long. You want the vegetables to
remain crunchy and you’ll also avoid
the shrimp from overcooking.

2 pounds peeled medium shrimp
2 tablespoons butter
1 cup onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Tony Chachere’s Creole Seasoning
1 teaspoon hot sauce
1 six-ounce can tomato paste
1 eight-ounce can tomato sauce
1 14-ounce can diced tomato, drained
1 cup ketchup
2 cups shrimp or chicken stock
1 lemon, sliced
2 bay leaves
1/4 cup minced parsley
1/4 cup minced green onion
8 cups cooked rice

Heat 2 tablespoons butter in a large saute pan. Add onion, celery, green and red bell pepper and saute for 2 minutes.

Add garlic, thyme, creole seasoning and hot sauce, Saute for additional minute. Add tomato paste, sauce and diced tomatoes, ketchup, stock, bay leaves and lemon. Bring to simmer and cook for 30 minutes.

Add shrimp, simmer for 10 minutes. Do not overcook.

Add parsley and green onions. Serve with rice.
Yields 6–8 servings
Recipe courtesy of Chef Patrick Mould’s Louisiana School of Cooking and Cajun Store.

Pork Backbone Stew with Topinabours (Jerusalem artichokes)

2 handsful parsley, chopped
2–3 pounds pork backbone
1 pound topinabours
2 large yellow onions, chopped
1 cup roux
1 large bell pepper, chopped water
4 cloves of garlic, chopped salt, red pepper and coarsley
1 bunch green onions, chopped
ground black pepper

Season pork well. Brown pork in a little oil in a heavy pot. Add roux, yellow onions and bell pepper. Cook vegetables tender. Add garlic, half of green onions and half of parsley. Add enough water to cover meat by two inches. Bring to boil then reduce to low and cook until meat is tender with pierced with a fork and gravy is desired thickness. Add remaining green onions and parsley. Continue cooking for five minutes. Turn heat off and lew stew rest for ten minutes. Serve over steamed rice.
Recipe from Alma Tontenot Seale, Eunice, La. Provided by St. Landry Parish Tourist Commission.

Crawfish Bisque

Ingredients (stuffing):
40 cleaned crawfish heads
1 pound crawfish tails, cleaned
4 cloves garlic, minced
1 egg
12-inch pan of cornbread, baked, cooled and finely process (you will use half)
1 medium bell pepper, finely chopped
1 medium yellow onion, finely chopped
Season to taste with salt, red pepper, garlic powder

In food processor with steel blade, grind crawfish tails along with garlic. Set aside, while preparing other vegetables.

Combine ground crawfish mixture with all other ingredients and season to taste. To stuff the heads, press mixture firmly, but do not overstuff. Dip stuffing side of head in flour and place on cookie sheet. Male boulettes or small balls with any leftover stuffing. Rollin flour and bake on a cookie sheet. Bake in 325-degree oven for 20 minutes, flour side up. Flour will disappear as it bakes.

Ingredients (juice):
1 16-ounce jar prepared roux
12 cups water (divided 2 then 10)
2 medium yellow onions, chopped
2 medium green bell peppers, chopped
4 cloves garlic, minced
1 eight-ounce can tomato sauce
Stuffed heads and boulettes
2 pounds crawfish tails, cleaned
bunch green onions and parsley, finely chopped

Put roux, 2 cups water, onions, bell pepper and garlic in large pot, stirring well to dissolve roux. Add an additional 10 cups of water and tomato sauce and cook on medium heat for 30 minutes. Check for desired consistency and flavor, adding additional water if needed. Add heads and simmer over medium/low heat for 15 minutes. Do not allow to boil. Add crawfish tails and boulettes continuing to simmer for 20 minutes. Season to taste using salt, red pepper, garlic powder, Worstershire sauce.

Add parsley and green onions before serving. Bisque is served in a bowl over rice. Yields 12–14 servings.
Recipe courtesy St. Landry Parish Tourist Commission’s Celeste Dossmann Gomez. “This dish, considered a true labor of love, was taught to my mother, Verna LaHaye Dossmann, by my father’s grandmother, Mrs. Yves Andrepont. This recipe is always prepared for very special occasions. I now carry on the tradition each year for my mother in her memory.”

Beans and Rice

1 large onion
1 pound red kidney beans
1 cup celery
3 quarts stock
3 tablespoons oil
1/2 pound smoked sausage or
2 tablespoons garlic
ham chunks
2 tablespoons Joe’s Stuff TM seasoning
6 cups cooked rice
1 bay leaf
1/2 cup parsley

Soak beans in water overnight to soften. Drain beans and place in pot with stock on low heat. Coat a skillet with oil and saute onions, celery, smoked sausage or ham for 10 minutes. Empty contents of skillet into pot with beans and bring to a boil.

Add garlic, bay leaf and seasoning. Reduce to a simmer for three hours or until beans are creamy. Add more stock if necessary so pot does not become dry. Stir in parsley and serve over cooked rice.
Yield: 6 servings
Recipe courtesy of The New Orleans School of Cooking. AAA members receive discounts when they show their membership card.

Crawfish Etoufee


2 1/2 cups crawfish meat 1 1/4 teaspoons salt
6 tablespoons butter 1/4 teaspoon each black & red pepper
2 cups onions
2 medium garlic cloves, finely chopped
2 tablespoons bell pepper, chopped

Melt butter in iron skillet. Saute onions, garlic and green pepper until onions are clear. Add 1/8 cup water and simmer covered until vegetables are tender, about 15 minutes. Add crawfish meat and other seasons. Cook for another 15 minutes for seasons to blend.

Serve hot over steamed rice. Serves four to five.
Recipe courtesy of Shreveport-Bossier Convention and Visitors Bureau

Softshell Crab and Saffron Bisque

5 green bell peppers 5 large soft shell crabs, quartered
4 large onions 4 cups Chablis
2 heads celery (leaves included) 4 quarts heavy cream
1 pound butter 3 quarts crab or shrimp stock
2 tablespoons salt 1 tablespoon saffron
2 tablespoons white pepper 15 egg yolks
6 cloves garlic

Melt butter and saute vegetables until onions are clear. Add crabs, cook 5 minutes. Add wine and bring to a boil. Cook another 5 minutes. Add hot stock and bring to boil then simmer for 15 minutes.

Add 3 1/2 quarts heavy cream, bring to simmer 5 minutes. Whisk remaining 1/2 quart heavy cream to the yolks and reserve. Add saffron and stir well.

Temper the yolks and pour into bisque, carefully, bring to slow simmer while stirring remaining 1–2 minutes. Remove from heat.

Puree everything and strain, puree the pulp 3–4 times until everything is passed. Reheat for service and serve with fresh jumbo lump crab meat.
Recipe courtesy of Annadele’s Plantation Restaurant and Bed & Breakfast, Covington, La.

Natchitoches Meat Pie

1 teaspoon shortening
1 pound ground meat
1 pound ground pork
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper to taste
1 tablespoon flour

1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening plus 1 tablespoon
1 cup milk

Melt shortening in heavy pot. Add meat and cook until pink is gone. Add vegetables and season to taste. When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.

Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold over the other half, making edges meet and seal with water. Firm edges with a fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18 pies.
Recipe courtesy of Natchitoches Meat Pie Company, Inc.

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