Archives for Cajun & Creole category

Oysters Evangeline

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 […]

Grillades

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 […]

Pork Chop Jambalaya

Pork Chop Jambalaya 2 pounds pork chops salt and pepper 1/4 inch oil in bottom of pot 1 cup chopped onions 3/4 cup chopped bell pepper 1/4 cup chopped celery 1 cup water 4 cups cooked rice 1 1/2 cup chopped green onion tops Brown pork chops that have been seasoned to taste.Remove chops from […]

1 cup vegetable oil 1 cup flour 2 cups onions, chopped 2 cups celery, chopped 1/2 cup red bell pepper, chopped 1/2 cup yellow bell pepper, chopped 1/2 cup green bell pepper, chopped 2 tablespoons garlic, minced 1 cup diced tomatoes 1/2 cup tomato sauce 3 quarts fish stock Juice of one lemon 3 bay […]

Baked Fish Creole

1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste DRESSING: 1 pound raw shrimp 3 ribs celery 4 green onions 1-cup bread crumbs 1 egg, beaten Juice of2 lemons For the sauce: 3 tablespoons cooking oil 1 small onion, minced 1 bunch green onions, minced […]

This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine. 4 catfish fillets 4 tablespoons butter, melted 2 teaspoons fresh lemon juice salt and pepper to taste 4 tablespoons butter 1 medium onion, chopped 1/2 cup chopped celery 1/2 […]

A traditional Cajun recipe. 1 1/2 cups lard or vegetable oil 1 tablespoon chopped garlic 1 1/2 cups sifted all-purpose flour 4 cups water 2 cups chopped onions 1/2 cup chopped celery Louisiana hot sauce to taste or 1 teaspoon cayenne pepper 1 cup chopped green bell pepper 1 cup chopped celery 2 cups dry […]

Pane’ed Porkchops

  A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It’s pronounced pan-NAYED and goes great with red beans and rice. 6 center cut pork chops 1 cup buttermilk 1 cup fresh French bread crumbs salt and black pepper Vegetable shortening or lard for frying […]

Shrimp Ala Creole

2 pounds Shrimp (31-40 per pound), shell on 1 1/2 cup onion, onion, diced 1 cup celery, diced 1 cup bell pepper , diced 1 Tablespoon garlic, minced 1 1/2 stick butter, divided 3 Tablespoons all purpose flour 2 Tablespoons tomato paste 2- 15 ounce cans chopped tomatoes 1 bunch flat leaf parsley (cleaned and […]

1 pound peeled crawfish tails 1/2 teaspoon Salt 1/2 teaspoon Cayenne 2 tablespoons olive oil 1 cup chopped onions 1 tablespoon chopped garlic 2 cups beef stock 3 cups half and half 1 1/2 cups quick-cooking white grits 1/2 cup freshly grated Parmigiano-Reggiano cheese In a mixing bowl, toss the crawfish tails with salt and […]