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Mar/Apr 2014 Issue


Chunky Chocolate Walnut Bread Pudding
With Kahlua Cream Sauce

Non-stick pan spray
16 ounces (6 cups) cubed day-old French bread
1 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups milk
1 ¼ cups chocolate chips
1 cup chopped walnuts

(for cream sauce)
1 cup heavy cream
¼ cup sugar
½ cup Kahlua
2 tablespoons cornstarch
1 tablespoon water

1. Spray medium-sized baking dish (8 x 10 x 2) with pan spray and line with cubed French bread. Preheat oven to 350 degrees.
2. In medium mixing bowl, beat together sugar and eggs approximately 3 to 4 minutes, until light and fluffy.
3. Add milk and vanilla and beat until combined. Pour over cubed bread and soak for 30 minutes.
4. Stir in chocolate chips and walnuts until evenly dispensed throughout the bread pudding.
5. Bake for 1 hour. Bread pudding should come out brown and puffy.

Directions for cream sauce:
1. In a small saucepot, heat heavy cream, sugar, and Kahlua over a medium heat.
2. Combine cornstarch and water, mixing until cornstarch is dissolved. Whip into heated cream mixture and stir until thickened.
3. Top individual servings of bread pudding with sauce.

Yield: Approximately 15 servings.

Crawfish and Corn Beignets

4 cups peanut oil
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon Cajun seasoning
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon hot sauce
1 pound crawfish tail meat, coarsely chopped
1 16-ounch can whole kernel corn
¼ cup minced parsley
¼ cup chopped green onions

1. Heat peanut oil until it reaches 350 degrees.
2. In a large bowl, blend together flour, milk, baking powder, Cajun seasoning, garlic, thyme, and hot sauce. Stir until a batter is formed.
3. Stir in remaining ingredients until all are incorporated.
4. Drop batter by the spoonful into hot grease, being careful not to splash.
5. Cook beignets for 5 minutes after they float to the top of pot, flipping occasionally.
6. Drain on paper towels and serve with your favorite dipping sauce.

Yield: 2 dozen beignets
Recipes compliments of Chef Patrick Mould

Taste Lafayette Louisiana Seafood Gumbo

1 cup vegetable oil
1 cup white flour
2 large onions, diced
1 cup celery, diced
1 cup bell pepper, diced
2 tablespoons garlic, minced
3 quarts seafood stock
4 bay leaves
4 gumbo crabs, cracked and quartered
3 pounds peeled Louisiana Gulf shrimp, medium to large
1 pint raw Louisiana oysters, with juice
1 pound white Louisiana crabmeat
Kosher salt
Freshly ground black pepper
Cajun seasoning
Hot sauce
Gumbo file
6 cups cooked Louisiana long grain, white rice
1 cup green onion, minced

1. Make the roux. Over medium high heat, combine the oil and flour in a black iron pot or heavy dutch oven. Begin stirring and don’t stop until you reach a peanut butter colored roux. You will smell it as it cooks, and it is a nutty aroma you seek that’s just right for seafood gumbo. A darker roux is for wild game dishes, so don’t let the mixture get darker than peanut butter.
2. Stop the roux from cooking by adding the onions, celery, and bell pepper. Continue stirring until vegetables turn translucent and then add the garlic. Combine all the vegetables and then add the stock along with bay leaves and the gumbo crabs. Bring the liquid to a slow boil. Reduce heat to a simmer and let it cook for one hour. Check it and give it a stir every 15 minutes. Skim off any fat or foam from the surface.
3. You can stage the base gumbo to this point; actually, it gets better the longer it sits.
4. When you are ready to serve it, add shrimp, oysters, and crabmeat and cook about 10 minutes. Season it with salt and black pepper, along with a light a little Cajun spice. Don’t over season seafood gumbo.
5. Ladle the gumbo around a mound of rice and garnish with a sprinkle of diced green onions.

Recipe courtesy of George Graham,


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