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Bacon-Wrapped Cajun Jalapenos
8 large jalapeno peppers
1 package (3 ounces) Cream Cheese, softened or cubed
1/2 cup finely shredded cheddar cheese
1 teaspoon Cajun seasoning
8 thick-sliced peppered bacon strips
Cut jalapenos in half lengthwise; remove seeds and center membranes (If you do not remove they will be spicy). In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.
Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 minutes or until bacon is crisp. Discard toothpicks. Serve immediately.
Note: I have used this recipe without the cheddar cheese and without precooking the bacon and they came out perfectly fine, it just takes a little longer for the bacon to get crispy.
Yields: 16 appetizers.
Mix contents of Bananas Foster Dessert Seasoning, stick of butter or margarine, and ¼ cup of water in sauce pan. Heat for 3 minutes. Add 2-4 bananas sliced lengthwise and heat for another 3-5 minutes until bananas are tender. Serve over vanilla ice cream.
Can also be served over pound cake, angel food cake, fresh fruit, or cheesecake.
4 Pounds of Catfish
2 Onions
3 Cloves of garlic
1 Small can of tomato paste
1 8oz Can cooked whole tomatoes (Rotel)
1 Bell pepper
1 8oz Can tomato sauce
Salt
Black pepper
Cayenne pepper
Chop the onions and bell pepper finely. Mince garlic. Sauté onion and bell pepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.
A quick version using Louisiana Fish Fry’s Dirty Rice Mix
1 lb of ground beef or pork
2 1/4 cups water
Louisiana Fish Fry's Dirty Rice Mix
Brown beef or pork and drain well.
Add beef, water, and Dirty Rice mix to saucepan and bring to a boil.
Reduce heat and cook covered for 25-30 minutes.
Stir before serving.
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (a whole chicken cut up will work just fine)
1 tablespoon Creole seasoning
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves (optional)
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
Season the chicken with Creole seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
Serve over rice in the bottom of deep bowls or large cups and ladle the gumbo on top.
Gumbo is always better the next day!
1 box cake mix
1 quart ice cream
1 container ready-made frosting
Prepare cupcakes as directed on the box. Let cool.
With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake.
Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly!
Frost the top of the cupcake and place back into the cupcake tin.
Freeze until firm. Take cupcakes out of cupcake tin and place in resealable bag for storage.
Makes about 20 cupcakes
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
4 Servings
1 cup all purpose flour
1 cup cooking oil
Heat oil in heavy pot or Dutch oven.
When oil is hot, gradually add flour, stirring continuously until mixture is well mixed.
Reduce heat and continue stirring until mixture is a chocolate color.
When roux reaches chocolate color, remove from pot and set aside.
Tip - use warm water to dissolve the roux.
This is the base for a lot of Louisiana recipes. It keeps well inside or out the refrigerator so you can make it in advance.
2 cups granulated sugar
½ cup light Karo syrup (do not substitute)
½ cup evaporated milk
½ tsp baking soda
¼ cup Land O’Lakes butter (do not substitute)
2 1/3 cups large pecan pieces
1 tsp vanilla
Mix all ingredients, except pecans and vanilla in a heavy saucepan (I use a 4 qt. Magnalite pot).
Cook on medium high, for about 8 minutes, stirring constantly, until 248 degrees or just below. Soft ball stage on candy thermometer.
Remove from heat, add pecans and vanilla. Stir 7-8 minutes until mixture looses gloss and begins to thicken.
Drop by tablespoon on parchment paper (line with newspaper under parchment paper). If mixture becomes too think, return to medium heat stirring constantly until it returns to right consistency.
Yields 25 pieces
1 stick margarine
1 lb. peeled crawfish tails
1 med. onion chopped
2 ribs celery chopped
1/2 bell pepper chopped
1 Tbsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 Tbsp. parsley chopped
1 Tbsp. green onion tops chopped
Cooked rice
Cook crawfish in pot for 2-3 minutes.
Remove crawfish and add onion, celery, bell pepper, and seasonings.
Saute for 10 minutes.
Return crawfish tails to pan and add chicken broth.
Stir and cook slowly, covered, for about 40 minutes.
Serve on hot rice and sprinkle with parsely and onion tops.
Serves 4. Freezes well.
There are many ways to prepare Red Beans & Rice.
Making them from scratch is very good but too much effort for me. Here’s my approach.
After washing and sorting over Red Beans soak them overnight (you don’t have to it’s just what we were always taught).
Start off with 2 ½ cups of water for every cup of beans (remember they expand), cook covered in sauce pan at a simmer.
Add seasoning, we use Joe's Stuff (regular or hot), use about a ½ teaspoon per cup. Joes Stuff is a seasoning mix with no MSG and very little salt (50mg compared to 200-300mg in most seasoning mixes).
Add slices of smoked sausage and cook until tender but firm (2-3 hours) I like to do a high heat sauté in a separate pan then add around ½ cup sausage for each serving.
Serve over rice (we traditionally use white rice but if you rather brown I’m sure that would work fine). Add hot sauce to taste if desired. This is one meal that is always better the next day.
We carry 2 Red Beans and Rice mixes, Panola which consists of everything you need except sausage. The rice, beans, and seasoning are all in separate packets which is easy because the instructions on the pack closely follows the recipe above.
The other mix we have is from LA Fish Fry. Their Red Beans mix is much easier and faster to make. Instead of 3 hours you can make this from start to finish in about 1 hour. It has everything mixed into one pack that you just add to boiling water then simmer for about a ½ hour.
Whichever you choose, you are sure to be happy with this original New Orleans meal.
New Orleans Muffuletta Sandwich
Traditionally served on a 9 inch round, 2-inch thick Italian bread made in New Orleans, especially for the muffuletta sandwich. (Can be substituted for French bread or pistolets). Cut bread in half and lightly coat both sides of bread with Boscoli Italian Olive Salad. Then layer thin slices of Genoa salami, (or hard salami), ham, mortadella (if available) and provolone cheese, approximately a quarter pound of each. Can be enjoyed cold or heat in oven to taste. For an added kick, sprinkle with a little crushed red pepper to taste!
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