louisiana cooking by louisiana people recipes.

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    i can't get you anymore authentic than this.......

    Cooking Crawfish
    by Leonce Collins
    How to boil crawfish Cajun style!

    This will feed 8 people, or three Cajuns.
    Equiment needed: One large cooking pot with wire basket big enough to hold 25 pounds of Crawfish. A lid for the pot and a small outdoor propane cooker, as you will cook this outside.
    Go buy a six-pack of cold beer and drink the first one.

    Then go shopping for 25# sack of live Crawfish, 3 bags of crab boil, 1 small bottle of liquid crab boil, 3 round boxes of salt, 1 box square box of rock salt, 8 small onions, 8 small potatoes and 8 ears of corn, one fresh garlic, small can of cayenne pepper, 4 lemons, and a box of Tony Chachere's creole seasoning. Now that you're finished shopping, drink another beer.

    Now it's time to go to work cooking the Crawfish! One thing you must always remember about Crawfish....first separate the live Crawfish from the Crawfish that won't make it to the pot. Next you must purge the Crawfish. Get a large tub of water or two large ice chests. You will use this to purge the crawfish. Place the box of rock salt in the water. Stir the water with the salt and then place the Crawfish into the water. Let the Crawfish purge for 7 minutes. Remove the Crawfish and place in an ice chest until ready to cook. Time to drink another beer.

    Fill the pot with fresh water half full, place on cooker, and start the fire. Place a box and a half of salt into the water, 1 bag of crab boil, a half bottle of liquid crab boil, 2 teaspoons of cayenne pepper and two lemons cut in half--squeeze each half into the pot and drop the lemon. Separate the garlic into pods and cut the small ends of each garlic pod, then drop them into pot. Place lid on pot. Time to drink another beer.

    Let the water come to a boil for two minutes--that way the spices will mix well. Drop the 8 onions after cutting the ends--yes, drop the whole onion into the pot--4 minutes later, drop the 8 small potatoes; 4 minutes later, drop the 8 corns. Let it cook for five minutes. A good way to check for readiness is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy, it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable in a small clean ice chest--don't close the lid, just place foil on top. Place the basket back in the pot. Time to drink another beer.

    Turn the heat up on the burner, place the other two bags of crab boil in the pot, the rest of the liquid crab boil, and one large heaping teaspoon of cayenne pepper. Take the rest of the lemons cut in half, squeeze each half into the pot and drop the lemon. Place the last two boxes of salt into the water. When the water comes to a boil, place the Crawfish into the basket and place lid on top. Time for another beer. When the water comes back to a boil--you need to watch this part-- let it boil for 4 minutes, turn the fire off, let it simmer for 3 minutes, and remove.

    Now get an old table, and place old newspaper on top. Dump the basket of Crawfish on top of the newspaper, and sprinkle with Tony Chachere's creole seasoning. Dump the onions, potatoes, corn and garlic on top of the Crawfish. Now it's time to really drink beer and eat. You will love the vegetables, and you can cook them this way without having to cook Crawfish! Hope you pass a good time eating the Crawfish!

    I suggest that you make a sauce on the side using mayo, tomato ketchup, a little Worcestershire sauce, and little garlic power. Mix this to your liking. Use the sauce to dip your peeled Crawfish into if you desire.
    ENJOY the taste of New Orleans!!
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    by Mom!

    For shrimp and okra gumbo:

    3 tablespoons of vegetable oil
    3 tablespoons of flour
    l large chopped onion
    1 cup chopped celery
    5 or 6 cloves, chopped garlic
    1 cup of chopped green pepper
    1 can of tomato sauce
    1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
    1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
    2 pounds of fresh shrimp
    2 - 3 cups water
    salt & pepper to taste
    1 teaspoon of sugar
    1 tablespoon of chopped parsley
    1 bay leaf

    For seafood gumbo, add to the above:
    1 small can of crabmeat or 3 fresh gumbo crabs
    1 jar oysters

    Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
    Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
    Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
    Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
    Cook another 30 minutes to an hour, adding seasoning to taste.
    Serve over boiled or steamed rice.
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    i didn't know the rockefellers were from louisiana............. :D

    Oysters Rockefeller!
    by Helen Seago


    1/2 pound butter
    1 large bunch spinach, fresh or frozen
    1 small bunch parsley
    l bunch green onions
    2 teaspoons Worchestershire Sauce
    2 or 3 dashes of Tabasco Sauce
    4 tablespoons of catsup
    1 ounce absinthe
    bread crumbs
    1 dozen oysters and oyster shells
    ice cream salt


    Grind up spinach, parsley, and onions. Drain off juice.
    Cook 10 minutes in pot with 1/4 pound butter.
    Add Worchestershire sauce, tabasco, and catsup.
    Cook 2 to 3 minutes, stirring.
    Add absinthe, and then enough bread crumbs to thicken to pastry consistency.
    Wash shells with water only, and place on ice cream salt.
    Place oysters in shells eye to eye.
    Put prepared mix on oysters in shell.
    Broil in oven under fire or heating element about 10 minutes with oven open. Watch closely.

  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Sue's Honey Island

    This is the most delicious Jambalaya I've ever tasted!
    You'll love it!

    2 lbs Italian/green onion sausage (crumbled)--
    Saute in large pan.
    3 packs frozen chopped seasoning (bellpepper, onion, celery)--
    Brown the above together and skim off any excess grease.
    Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.
    Add 1-2 cans Ro-Tel Tomatoes.
    Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).
    Cover and simmer a few minutes.
    Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish, turkey, chicken, etc.
    Cover and simmer some more!
    Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large your pot is.
    Cover and cook on "hi" for 15 minutes or so; then turn down and cool, stirring occasionally until tender!
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Bread Pudding!
    You must try this easy-to-make, delicious bread pudding! You'll love it!


    7 slices of bread (broken in small pieces
    1 stick melted butter
    8 eggs
    1 1/2 cups sugar
    1 can evaporated milk
    1 1/2 teaspoon vanilla

    Mix all ingredients together in large bowl. Pour in glass pan and place pan in water in oven. Cook at 350 degrees for about 1 hour.


    1 box powdered sugar
    1/2 teasoon vanilla
    1 teaspoon rum flavoring
    1 1/2 stick melted butter
    Milk (added to make sauce thin)

    Mix sugar, vanilla, rum and melted butter well. Add milk as needed serve over hot bread pudding.

    i know it says louisiana cooking by louisiana people and this poor guy is in minnesota......but i'm going to give a displaced cajun his do......

    Bread Pudding!
    Thanks to Pete Grigor of Farmington, Minnesota for this month's recipe. A displaced cajun, he submitted it with the following note!

    I'm submitting my recipe for Cherry Bread Pudding with Rum Sauce - It's a favorite among displaced Cajuns up here in Minnesota and I'm asked to make it often, so I hope you enjoy it! I teach Computer Careers at a local technical college (Dakota County Technical College). Every Wednesday night right before my Intro to Computers class we have a small group of displaced cajuns who get together to listen to the music of Clifton Chenier, Buckwheat Zydeco, Steve Riley & the Mamou Playboys Terence Simiens etc. and eat Cajun/Creole foods for supper! This recipe is an all-time favorite with this crowd, so even though we're far from home - we celebrate Wednesday night on the bayou! Enjoy! ; )

    Madeline's Cherry Bread Pudding
    with Rum Sauce (Serves 2)

    This is a recipe that is gar-run-teed to send you into Cajun Heaven, Cher!
    Try it for a picnic dessert! Et Toi!

    Ingredients :

    1 egg white
    1 cup skim milk
    2 tsp Sugar Twin artificial sweetner or equivalent
    1/4 tsp ground cinnamon
    about a handful of crushed walnuts to taste
    1 cup stale French bread broken into 1/2 inch pieces
    1/2 cup water packed tart red cherries, pitted and drained
    1/2 teaspoon vanilla extract
    1 tablespoon raisins

    Rum Sauce Ingredients
    1/4 cup skim milk
    1/2 tsp cornstarch
    1 tablespoon rum extract
    2 tsp Sugar Twin artificial sweetener or equivalent


    Preheat oven to 350 F
    Beat the egg white with the skim milk, sweetener, and cinnamon
    Add the bread to the liquid mixture to soak for 1 minute
    Add the remaining ingredients except the sauce and pour into a small baking dish
    Bake for 30 minutes, or until a knife inserted in the center comes out clean

    Make the Rum Sauce:
    Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.
    Add the Run Extract and Sweetener

    To Serve:
    Spoon the hot Bread Pudding into custard cups or onto dessert plates,
    Top with the Rum Sauce, and ... Enjoy!
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Red Beans and Rice...
    New Orleans style!
    submitted by Neil A. Dronet / Cajun Brew

    I usually make this recipe using dried kidney beans, but time didn't always permit it so I sometimes used canned kidney beans. Either way, it's a simple great tasting recipe. -- Neil


    2 lb dry red kidney beans (or equilivent canned approx. 4 cans)
    2 medium onions (chopped)
    1 cup celery (finely chopped)
    6 green onions (chopped)
    1 lb sausage (sliced)
    3 garlic cloves (minced)
    cajun seasoning to taste

    Wash and soak beans over night (if using dry).
    Drain and put into large pot.
    Cover with water and bring to boil over high heat.
    Stir well and let beans settle.
    Add sausage, onions, celery, garlic, and seasoning.
    Bring to boil.
    Reduce heat and simmer for two to three hours until beans are tender.
    For a thicker gravy, remove one cup of beans and mash thru strainer.
    Add back to pot and stir.
    Serve over hot rice.

    Note: I personally don't use bell peppers but they can always be added.

    Makes 6 generous servings.
    Goes well with beer bread--recipe below!

    Beer Bread
    as referenced in the recipe above
    submitted by Neil Dronet

    This isn't actually a "cajun" recipe, but I find that it compliments many cajun dishes.
    It is always a hit when I make it. -- Neil


    1 12oz regular beer (room temp)
    1/4 cup sugar
    3 1/2 cups "Self Rising" flour

    Preheat over to 350 degrees.
    Place all ingredients into a mixing bowl.
    Mix well with a fork. (Batter may have some small lumps.)
    Pour in a 9 inch greased bread pan. (You can even use a non-stick spray)
    Spread batter evenly in pan reaching all 4 corners.
    Bake for 1 hour 10 minutes. (Since oven times can vary start checking at around 50 minutes.)
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Crabmeat Imperial

    This wonderful recipe was donated to me by Dick English, a cook on the offshore drilling rig Rowan Anchorage. Dick is one of those good ole' cooks who can make anything taste better. For those who don't realize it, the cooking on the offshore drilling rigs is excellent. Those cooks feed an average of 55-60 people per meal...four meals a day!


    1/2 pound of butter
    1 cup of flour
    2 cups of milk
    1/2 cup of celery, chopped fine
    1/2 cup of mushrooms, chopped fine
    1/2 cup of parsley, chopped fine
    1/2 cups of green onions, chopped fine
    1/2 cup of pimentos, chopped fine
    2 pounds of lump crab meat
    Worcestershire sauce, to taste
    Tabasco sauce, to taste
    Salt and pepper, to taste

    Cooking Instructions

    Melt butter over low heat and stir-in flour.
    Cook until bubbles appear on top.
    Add milk slowly, stirring constantly.
    Add celery and mushrooms.
    Continue cooking while adding parsley, green onions and pimentos.
    Fold-in crabmeat
    Add Worcestershire sauce, hot pepper sauce, salt and pepper, to taste.
    Pour mixture into individual baking dishes and sprinkly with breadcrumbs.
    Bake until brown in 350-degree oven.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Mirliton Dressing

    This delicious recipe was donated by Brenda Marinello, a New Orleans native and science teacher at St. Catherine of Siena's Junior High--a school now being connected to the internet!


    4 Mirlitons
    1 onion, chopped or..
    1 bunch green onions, chopped or both!*
    4-5 toes garlic, minced (or more)*
    1/2 cup chopped parsley*
    1/2 cup celery, and green pepper*
    *you may vary these amounts
    olive oil or margarine
    1 cup Progresso Italian bread crumbs*
    1 cup freshly grated Romano cheese*(I use my food processor to grate cheese)
    1 lb. of fresh shrimp, peeled and cut into pieces
    2 tsp oregano, 4 tsp thyme, salt, pepper to taste and about 2-3 bay leaves

    Cooking Instructions

    Boil mirlitons whole until tender...but not mushy.
    Peel, if necessary; remove seed in center and cut into cubes.
    Set aside.
    Reserve boiling liquid
    In a large pan, saute vegetables in oil or margarine until limp; add shrimp.
    Cook until shrimp are pink -- about one minute
    Add chopped mirlitons with oregano, thympe, salt, pepper, and bay leaves.
    Add breada crumbs (about 3/4 cup).
    Add 3/4 cup grated Romano cheese. Stir well.
    Add liquid from boiling mirlitons to loosen.

    Place in a greased casserole dish.
    Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese.
    Dot with piecs of margarine.
    Bake at 375 until bubbly.
    Brown top under broiler.

    You may freeze it before or after baking.
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    Marinated Crab Salad
    This recipe is from New Orleanian Deborah Blancher....enjoy!


    1/4 cup olive oil
    3 tablespoons white wine vinegar
    1 1/4 tsp. salt
    3/4 tsp. black pepper
    1/4 tsp dry mustard
    1/16 tsp ground thyme
    1/4 basil
    1 tbs frech minced parsley
    1 1/4 cup chopped onion
    1/8 tsp sugar
    2 tbs lime juice
    1 pound crabmeat

    Cooking Instructions:

    Combine all ingredients except the crabmeat in a stainless steel or porcelain bowl. (Marinads develop a metallic taste in most other materials.)
    Mix thoroughly, then add the crabmeat.
    Toss gently with a fork until thoroughly mixed and moistened.
    Cover with plastic bowl & refrigerate for at least 4 hours...or overnight.
    Continue to mix at intervals.
    Serve well chilled. Serves 4. (Will last up to 5 days in refrigerator)
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    ok....she's in houston now. big deal. it was grandma's recipe (deserves respect)......

    Oyster Pie

    Here is my family's favorite recipe for Oyster Pie... It is very special to us. My grandmother made it for us at Thanksgiving and Christmas.. and we are continuing that tradition. It also reminds us of Louisiana now that we live in Houston! Hope you like it!
    submitted by Pattie Joslin


    1/4 cup oil
    1/2 cup chopped green onion, tops and bottoms
    1/2 cup all purpose flour
    2 stalks celery, chopped
    3/4 cup milk
    Salt, black and red pepper to taste
    1 pint oysters
    Hot sauce to taste
    1 small clove garlic, minced
    8-inch unbaked pie shell, top and bottom
    1/4 bell pepper, chopped
    1/4 cup minced parsley

    Cooking Instructions:

    Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag.
    Add milk. Stir well.
    Drain juice from oysters and add only oysters to sauce.
    Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too thick, add oyster juice.
    Add chopped ingredients and lastly...
    Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling.
    Put oyster mixture in unbaked 8-inch pie shell and cover with top crust.
    Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy.
    Reduce heat to 350 degrees and continue cooking until nicely browned.
    Serve while hot. Serves 6 to 8.

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