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 leaves
1/8 teaspoon dried thyme
1/8 teaspoon dill
3 pounds catfish fillets, cut into 1†[...]
Archives for Cajun & Creole category
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
3 cans tomato sauce
1 bay leaf
1/2 teaspoon thyme
Chopped parsley
Salt and pepper to taste
Clean fish [...]
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 cup chopped bell pepper
1 clove garlic, minced
1 teaspoon [...]
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 white wine
1 pound andouille or smoked sausage
One rabbit, cut into [...]
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
The night before, put pork chops into [...]
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 chopped fine
1 bunch green onions, cut thin
salt and pepper [...]
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 cayenne. In a 3-quart saucepan, over medium heat, add the [...]
This is a quick and easy version of a New Orleans favorite.
1 pint mayonnaise
2 tablespoons Creole mustard
2Â tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce
Mix ingredients well. Makes 21/4 cups sauce. Serve [...]
This Cajun treat takes its name from the brown appearance of the rice after it is fried and mixed with chicken giblets. It has a rich, flavorful taste and goes well with chicken, duck, turkey or game.
Serves 6 to 8.
1 quart water
1 pound chicken livers or livers and gixxards
3 teaspoons Creole seasoning
1 teaspoon salt
1/2 cup [...]
A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)
12 ears fresh corn
2 tablespoons vegetable oil
1 tablespoon butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup milk
Scrape off corn kernels into a bowl; [...]
