Jambalaya
Crawfish Pie
Creole Gumbo
Crawfish Etouffee
Bread Pudding With Whiskey Sauce
--From Chef Rick McDaniel http://www.chefrick.com/index.html
2 1/2 lb. meat, some combination of pork chops, chicken, Andouille, or smoked or Italian sausage
2 medium onions
2 bell peppers, and/or bunch scallions
Cajun/Creole spice (you can approximate with equal amounts of black,Cayenne, and white pepper; some garlic powder, and salt)
2 Tbsp. parsley
2 C uncooked rice
If the meat has bones, boil it until it's reasonably easy to get it off the bone. (save the stock)
Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil.
Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok) Add the rice and cook until the rice is done.
Serve with Tabasco and bread.
Chef: Alex Guillory. Makes 6 to 8 servings.
INGREDIENTS:
2 cups water
1 bay leaf
1 teaspoon liquid crab boil
2 cups Louisiana Crawfish tails
1/2 cup (1 stick) butter
2 tablespoons flour
1 large onion
1 bell pepper
1/4 cup minced celery
1/4 cup minced parsley
salt and red pepper
pastry shells
Boil water with bay leaf and crab boil. Add crawfish to boiling water; cook 2 to 3 minutes. Remove from fire and drain, reserving water. Chop crawfish very fine, or put in blender or food processor. Melt butter; add flour. Brown flour until golden brown; add onion, bell pepper, celery and half the reserved water. Cook until soft. Add the crawfish and parsley. Season to taste and add enough of the reserved water to make proper consistency. Put mixture into pastry lined pans and bake for approximately 30 minutes, or until crust is browned at 350 degrees F. May be made into pastry size pies, or one 9-inch pie.
Peel and devein shrimp. Place heads and shells in stockpot with 12 cups of water and simmer over low heat until needed
In a 6-quart-stock pot combine crabs, sausages, beef or stew meat and gizzard; cool, stirring occasionally to prevent scorching over low flame for 30 minutes.
In a heavy bottomed sauté pan, whisk oil and flour together over low to moderate heat and cook whisking constantly until golden brown, about 20 minutes. Add onions and cook stirring until soft. Pour mixture into pot with meats and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 10 minutes. Add oysters, turn off heat and remove bay leaves. Stir in filé. Serve over rice and garnish with fresh partly
INGREDIENTS:
1 pound head on shrimp
4 crabs, cleaned and split
½ pound smoked sausage, diced
½ pound hot sausage, diced
½ pound beef brisket or veal stew meat
½ pound chicken gizzards
1/2 cup canola oil
1/2/ cup all purpose flour
1 large onion, chopped
6 chicken wings, split
½ pound smoked ham, cubed
2 teaspoons paprika
3 cloves garlic, minced
1 teaspoon dried thyme
3 bay leaves
1 teaspoon salt
24 shucked oysters with liquid
1 tablespoons filé powder
½ cup chopped parsley
Peel and devein shrimp. Place heads and shells in stockpot with 12 cups of water and simmer over low heat until needed
In a 6-quart-stock pot combine crabs, sausages, beef or stew meat and gizzard; cool, stirring occasionally to prevent scorching over low flame for 30 minutes.
In a heavy bottomed sauté pan, whisk oil and flour together over low to moderate heat and cook whisking constantly until golden brown, about 20 minutes. Add onions and cook stirring until soft. Pour mixture into pot with meats and stir gently until well combined. Strain shrimp stock. Add to pot with enough water to make 14 cups liquid. Bring to a boil. Add chicken wings, smoked ham, paprika, garlic, thyme, bay leaves and salt, and simmer 10 minutes. Add oysters, turn off heat and remove bay leaves. Stir in filé. Serve over rice and garnish with fresh partly
INGREDIENTS:
Seasoning mix includes following starred ingredients:
* 2 teaspoons salt
* 2 teaspoons ground red pepper (preferably cayenne)
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon dried sweet basil leaves
* ½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tablespoons vegetable oil
¾ cup all purpose flour
3 cups seafood stock
½ pound (2 sticks) unsalted butter
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
RECIPE:
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl, combine the onions, celery and bell peppers.
In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown about 30 to 45 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until coated, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually, add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish or shrimp and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stick mixture and the remaining 1-cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix, stir well and remove from heat. Serve immediately. To serve, mound ½ cup rice on heated plate. Surround the rice with ¾ cup of the etouffee.
INGREDIENTS:
1 10 ozs. loaf stale French bread, crumbled
2 tsp. vanilla
1 cup raisins
4 cups milk
1 cup coconut
2 cups sugar
1 cup chopped pecans
8 Tbsp butter, melted
1 tsp cinnamon
3 eggs
1 tsp nutmeg
RECIPE:
Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9" x 12" baking dish or larger. Place into non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with whiskey sauce.
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools.
For a variety of sauces, just substitute your favorite fruit juice or liqueur for the bourbon.