1 cup warm water (110 degrees)
1 Tbsp. sugar
1 package active dry yeast (about 1 Tbsp.)
3 cups bread flour
1 1/2 tsp salt
2 Tbsp vegetable shortening
Sesame seeds
In a 2-cup glass measuring cup, combine water and sugar. Stir in
yeast. Let stand until foamy, 5 to 10 minutes.
In a food processor
fitted with the steel blade, combine 3 cups flour, [...]
Archives for Cajun & Creole category
Andouille is a spicy Cajun smoke sausage made from pork buttand seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana.
Bananas Foster is a legendary New Orleans dessert made with warm bananas, brown sugar, brandy and banana liqueur served warm over vanilla ice cream.
Makes 6 servings.
3 large garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped “black-ripe” olives or Calamatas
1/2 cup roasted sweet red peppers, chopped
1 cup olive oil
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
1/3 pound salami
1/2 pound provolone cheese
1/2 pound mild cheese
1/3 pound mortadella
1/3 pound prosciutto
Cook’s note: The roasted [...]
Pie dough enough for 4 individual pies (or 2 large)
1 1/2 cup crawfish tails; crawfish fat and water to make 2 cups
3 tablespoons cooking oil1 medium onion, chopped fine
2 tablespoons butter
1/4 Cup chopped celery
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 cup tomato sauce mixed with 1/3 cup [...]
This traditional recipe is about as Cajun as you can get without being in New Orleans! It’s spicy and soooo good!
I b. dry red beans
4 quarts water
2 meaty ham hocks
8 cups beef or chicken stock
4 bay leaves
1/2 tsp. thyme
1 tsp. cayenne pepper
1 tsp. black pepper
1 lb. andouille
1/2 Ib. tasso, chopped
2 cups chopped onion
1/2 cup [...]
If you’re not feeling adventurous, you can substitute shrimp for the Craw fish; if you like lobster, though, you’ll love these little [...]
8 pork chops
3 cups bread cubes
1/4 cup diced celery - sauted lightly
1 cup chopped oysters
1/2 cup oysters liquor
1 cup diced onions
1 cup crabmeat
2 eggs
Salt and pepper to taste
Combine all dry ingredients with crabmeat, oysters and eggs.
Mix as you would any bread stuffing.
Place about 1 cup of stuffing between 2 pork chops and bake in [...]
This dish combines the subtle taste of fresh sage and oysters in a cream sauce.
24 medium oysters in shells
1/4 cup sausage drippings (preferably) or bacon drippings
1/2 cup finely chopped green onions (including green tops)
6 Tbsp.s all-purpose flour
1/2 cup whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. red (cayenne) pepper
2 Tbsp.s minced parsley, preferably [...]
Grillades (pronounced gree-YHADS) are thin cutlets of pork or beef that are fried and served over grits in south Louisiana.
1 pound pork steaks, cut into 1-inch pieces
1 tablespoon Creole Seasoning
1/2 cup vinegar
Cooking spray
2 tablespoons chopped onion
Season pork with Creole seasoning and place in shallow baking dish. Marinate overnight in vinegar.
Place drained meat into a skillet [...]
