GREAT EATS - A Collection of Louisiana Recipes Sponsored by Dorignac's

February 2021

A Collection of Recipes

Sponsored by

2 1/2 cups all-purpose flour, plus more for work surface 1/4 cup plus 1 tablespoon sugar 1 tablespoon baking powder 3/4 teaspoon coarse salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3/4 cup buttermilk 1 large egg yolk 1 1/2 cups fresh raspberries

Raspberry Scones

Scones are the biscuits of the British world. But then, biscuits, to our brethren across the ocean, are our cookies. Sounds confusing, but all you have to know is that scones are delicious, especially when served up with a spot of tea and a little jam. These scones are filled with luscious raspberries, but would be equally good with blueberries or blackberries. You might even try strawberries. Crumbly and not-toosweet, these scones will have you longing for a visit with the “Downton Abbey” clan.

Makes 20 scones.

Great Eats | February 2021

1. Preheat oven to 400 F. In a food processor, pulse together flour, 1/4 cup sugar, baking powder and salt.

2. Add butter and pulse until pea-size pieces form.

3. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through tube into processor, pulsing until dough just comes together.

4. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries.

5. Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

6. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

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The Times-Picayune | New Orleans Advocate

Crawfish Bisque

Stuffed Crawfish Heads

Makes 8-12 servings.

Makes 8-12 servings.

1 cup vegetable oil 1 cup all-purpose flour 1 large onion, chopped 2 green bell peppers, chopped 5 ribs of celery, diced 2 cloves garlic, minced 1 tablespoon dried parsley leaves Salt and pepper Cayenne pepper to taste Cajun seasoning to taste 1 bay leaf 12 cups seafood stock 5 pounds crawfish tails, cooked

1 loaf day-old French bread 1 large cornbread (8-inch skillet or cake pan size) 2 eggs, beaten 2 bunches green onions, chopped 1 onion, chopped 5 ribs of celery, diced 1 bell pepper, chopped 1 tablespoon dried parsley leaves 1 pound crawfish tails, cooked 1–2 cups seafood stock Salt and pepper 3 tablespoons Worcestershire sauce 1 teaspoon garlic powder 2 dozen crawfish heads, cleaned and washed 1/2 cup flour

1. Combine oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes to make a medium brown roux, the color of peanut butter.

2. Add onions, bell peppers and celery. Add garlic, parsley, seasonings and bay leaf.

3. Cook, stirring often, for 6 to 7 minutes, or until vegetables are soft.

4. Whisk in seafood stock and bring to a boil. Reduce heat to medium and simmer, uncovered, for about 1 hour.

5. Add crawfish tails and cook another 15-20 minutes.

6. Serve as is or over rice. If desired, stuff heads with dressing.

Great Eats | February 2021

1. A day or two ahead, crumble French bread and cornbread into coarse crumbs and place in a very large mixing bowl.

Make a well in the center and add the eggs.

2. Fold in green onions, onions, celery, bell pepper and parsley. Fold in crawfish.

3. Slowly pour in the stock until the mixture is moist and sticky, but not soupy. Stir in seasonings and Worcestershire.

4. Stuff the heads with the mixture until nearly full; dressing will expand as it bakes. Roll each head in flour and store refrigerated until ready to put in the bisque.

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The Times-Picayune | New Orleans Advocate

Crab and Corn Bisque

Makes 8-12 servings.

1 pound gumbo crabs in shells 1 pound crab claw meat 1 cup oil 1 cup all-purpose flour 1/4 cup butter 1 small onion, chopped 1 clove garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cups corn kernels 4 cups seafood stock 1/4 cup sherry 2 cups heavy cream 1 1/2 teaspoons salt 1 teaspoon black pepper 1/4 teaspoon cayenne Tabasco to taste

Great Eats | February 2021

1. Place gumbo crabs and crabmeat in a colander to drain.

2. In a large, heavy pot or Dutch oven, heat oil and flour, stirring constantly over medium-high heat until roux turns the color of peanut butter. Remove from heat and set aside.

3. In a separate skillet over medium heat, melt butter and saute onions, garlic, bell peppers and corn until tender.

4. Return roux to medium heat. Stir in the sautéed vegetables.

5. Add seafood stock and sherry. Bring to a simmer.

6. Add gumbo crabs in shells and simmer for 5 minutes.

Stir in the heavy cream and crab claw meat.

7. Season to taste with salt, pepper, cayenne and Tabasco.

Serve hot.

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The Times-Picayune | New Orleans Advocate

Louisiana Crawfish King Cake

King Cake usually hits on the sweet side, but this Crawfish King Cake is a savory treat. The recipe is from the late Holly Clegg, and we know she will love that we’re sharing it. The “cake,” made of reduced-fat crescent rolls, has a creamy crawfish cream cheese filling made with the onion, bell pepper, garlic and, of course, Louisiana crawfish. The festive topping is Parmesan cheese in Mardi Gras colors. For more of Holly’s great recipes, visit healthycookingblog.com.

Makes 14 servings. Recipe adapted by Holly Clegg from her “Gulf Coast Favorites” cookbook.

CRAWFISH KING CAKE: 1/2 cup chopped onion 1/2 cup chopped red or green bell pepper 1 teaspoon minced garlic 1 cup Louisiana crawfish tails, drained and rinsed 1/3 cup chopped green onion 3 tablespoons reduced-fat cream cheese 2 (8-ounce) cans reduced-fat crescent rolls

1. Preheat oven 350 F. Line a 10-inch round pizza pan with foil then coat with nonstick cooking spray.

2. In nonstick skillet coated with nonstick cooking spray, sauté onion, red pepper and garlic until tender. Add crawfish, green onion and cream cheese, stirring until creamy. Remove from heat.

3. Separate crescent rolls at perforations into 16 slices.

Place slices around prepared pan with points in the center. About halfway down from points, press seams together.

4. Spread crawfish mixture on dough in the center where seams have been pressed together. Fold dough points over filling, then fold bottom of triangle over points forming circular roll like king cake.

5. Bake about 20–25 minutes or until golden brown.

Sprinkle with Mardi Gras Topping.

MARDI GRAS TOPPING: 6 tablespoons grated Parmesan cheese Yellow, green, red and blue food coloring 1. Divide cheese into three small bowls. Add a few drops of yellow food coloring to one bowl and a few drops of green food coloring to the next. In the last bowl, add equal amounts of red and blue food coloring; mix to make purple.

2. Sprinkle cheese over baked king cake. Return to oven 1-2 minutes or until cheese melted.

Great Eats | February 2021

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The Times-Picayune | New Orleans Advocate

Red Chili

There will always be the great debate: beans or no beans in your chili. This recipe falls in the “no beans” camp, instead focusing on meaty goodness and a hefty amount of chili powder. It makes a super bowl of deliciousness to serve on Super Bowl Sunday. Cook this chili low and slow. You want to let the meat become tender and the sauce thicken. But not too thick. If it reaches the “can’t move the spoon in the pot” stage or starts to stick to the bottom of the pot, stir in 1/2 to 1 cup water toward the end. Spoon it up with cornbread or crackers and all the toppings you like.

Makes 6-8 servings.

3 pounds cubed (1 to 1 1/2-inch) stew meat, such as beef chuck Coarse or kosher salt and freshly ground pepper to taste 1 to 2 tablespoons vegetable or canola oil 2 red or yellow onions, chopped (about 2 cups) 5 garlic cloves, minced 1/4 cup chili powder 1 (28-ounce) can crushed tomatoes or tomato puree 3 cups less-sodium beef broth, plus more as needed Garnish: Guacamole or diced avocado, lime wedges, minced onions, diced tomatoes, salsa, sour cream, cilantro leaves

Great Eats | February 2021

1. Season the beef with salt and pepper. In a large soup pot or a Dutch oven, heat 1 tablespoon of oil over mediumhigh heat. Add the beef in batches and brown a few sides, about 8 minutes per batch (not every side has to be browned; it’s better to caramelize a few sides well and let the rest just be). Add more oil between batches as needed.

Transfer meat with a slotted spoon to a plate as it finishes browning.

2. Drain off all but 1 tablespoon of the fat from the pot and add onions. Sauté over medium heat for 5 minutes, until the onions are tender. Add garlic and sauté for one more minute. Add chili powder, give it a stir, then add crushed tomatoes and beef broth. Return browned beef cubes to the pot and bring to a simmer over medium-high heat.

3. Reduce heat and simmer gently, partially covered, for about 3 hours, until the beef is very tender. Add 1/2 to 1 cup of water toward the end if the sauce is too thick or the mixture looks too dry. When it is all tender, you can remove a cup or two of the beef cubes and shred them with two forks, then stir that back into the pot to thicken up the sauce a bit, if desired.

4. Serve hot with your favorite toppings.

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The Times-Picayune | New Orleans Advocate

Louisiana-Style Oyster Stew

The chill in the air has us craving a big bowl of soup.

For those who are oyster fans, this stew is simple and buttery, and, best of all, comes together in minutes.

One caution: Be careful; you don’t want to overcook the oysters or boil the soup. And be sure to have a toasty loaf of French bread or your favorite crackers on hand to complement this rich, thick bowl of goodness.

Makes 4 servings.

6 tablespoons butter, divided 1/2 bunch green onions, chopped (about 1/2 cup) 1/4 cup chopped fresh parsley 1 pint fresh oysters, drained but reserve oyster liquid 3 tablespoons flour 1 to 2 cups milk 1/4 teaspoon red pepper or to taste 1/4 teaspoon black pepper to taste 1 drop of bitters 1 tablespoon dry sherry Dash Worcestershire sauce Salt to taste

Great Eats | February 2021

1 cup half-and-half cream 1. Melt 3 tablespoons butter in skillet and sauté green onions and parsley until just wilted.

2. Add drained oysters and cook until edges curl. Do not overcook. Remove from heat and set aside.

3. Melt remaining butter in separate saucepan over medium heat. Stir in flour and cook about 3 minutes. Do not brown.

4. Combine oyster liquid with enough milk to make 2 cups.

5. Lower heat and slowly pour mixture into flour. Stir constantly over medium heat until mixture thickens and bubbles. Season with red and black peppers, bitters, sherry, Worcestershire and salt.

6. Stir in half-and-half and oysters. Heat thoroughly, but do not boil.

7. Serve with crackers or hot French bread.

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The Times-Picayune | New Orleans Advocate

Eat What We’re Eating with Recipes by Nicole Dorignac

Italian Sausage with Peppers and Onions • • • • • • •

2 pounds Italian sausage 4 julienned onions 4 bell peppers, julienned 1 whole garlic clove, peeled 3 russet potatoes, cut into wedges 3/4 cup of virgin olive oil Optional: white pepper and black pepper to taste, small amount

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Brown the sausage in a large skillet. Pierce skin with fork or knife so juices come out and cut into 4 inch links then place in baking dish with uncooked potato wedges. Then place sausage in a baking dish with the uncooked potato wedges.

In the cooked-off fat from the sausage, lightly sauté peppers, onions and garlic. Sprinkle with white pepper, black pepper and salt to taste. You do not need a lot of white pepper as it is very concentrated; it just gives a different dimension to the flavor.

Remove the lightly sautéed peppers, onion and garlic from the grease and put them on top of the browned sausage and potato wedges, then drizzle with olive oil.

Next, add about 1/2 cup of water to the baking dish. This will help create a nice flavorful sauce to serve over optional pasta.

Cover and cook for 1 hour at about 325 degrees then uncover, turn sausage over and brown uncovered at 350 for about 10 minutes.

Times may vary according to your oven.

Potatoes are done when they are pierced easily with a fork.

For added flavor, sprinkle on top a good-quality grated parmesan cheese. *I prefer to use the house-made Dorignac’s sausage, however, we do carry other favorite brands.

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Chicken Enchiladas • • • • • • • • • •

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1 1/2 pounds of chicken breasts on the bone 1 pack of corn or flour tortillas,12 count minimum (I prefer white corn and smaller sized) 1 10 oz. wheel of queso fresco, Mexican white cheese 2 8-ounce bags of shredded cheddar cheese 1 onion, diced 3 to 5 toes garlic. minced 2 to 3 cans of red enchilada sauce Fajita seasoning, cumin and chili pepper, combined to taste, enough to dust the chicken and for the sauce.

Sprinkle chicken breasts with the dry seasonings, then drizzle with a quarter cup of olive oil and bake at 325 degrees for about 35 to 40 minutes. Once cooked, place chicken breasts in a loaf pan or small baking dish.

While the chicken is cooking, sauté onions and garlic with a generous pinch of fajita seasoning, then add the red enchilada sauce, turn off the heat. Once chicken is done, cover chicken with the sauce and bake at 300 degrees until chicken is tender and falls from the bone.

When the chicken is ready, and cooled, shred it and place it in a bowl with enough enchilada sauce mixture to coat it, add some of the cheese.

Now it is time to fill the tortillas: Place about two or three teaspoons of the mixture in the center of the tortilla, roll tight, putting the closed side down on the bottom of the baking pan, then cover with cheese and top with enchilada sauce. Cover pan and bake at 325 or 350 degrees for about 30 minutes. Uncover and turn oven up to 350 to brown the cheese on top.

Makes about 12-15 Enchiladas

Roasted Cauliflower Option • • • •

For a meatless variation, you can use roasted cauliflower in the place of chicken. Use fresh, not frozen, cauliflower so that it will not break down when roasted. The cauliflower should stay firm, making a great texture and an alternative to meat.

Roast the cauliflower with 1-2 tbsp of olive oil and Fajita seasoning and bake at 400 degrees for about 40 minutes until it starts to turn golden brown. Take out of oven, break into small pieces, mix with enchilada sauce and queso cheese, and add sauteed onions and garlic and sharp cheddar cheese to make the filling. Then proceed with the same filling instructions.

To make dish vegan-friendly, use dairy free cheese.

Makes about 10 Enchiladas

Catch Nicole on Thursdays from 3:00 to 3:30 p.m. on WGSO 990 AM with Tom and MaryAnn Fitzmorris discussing the climate of grocery shopping in the Covid world and other fun food things.

Sticky Chicken

Cook once, eat twice. Or even three times. One way to get the most out of your food dollars is to make a plan for leftovers. And chicken is a cost-effective and excellent way to do just that. Make this Sticky Chicken, from former staffer Beth Colvin, and serve it for supper.

Note, you’ll want to let the spice-rubbed chicken sit in the fridge overnight so it can soak in all that flavor before baking. Also, it’s a long bake time, so get started in the early afternoon if you plan on having it that evening. The leftover meat can go into salads, tacos or sandwiches, or combined into other dishes, like a casserole. The carcass boiled on low for a few hours makes a rich stock for soup, gumbo, or chicken and dumplings. With not a lot of effort, you’ll have several meals in the bag.

Makes 1 roasted chicken. Recipe is by Beth Colvin.

2 teaspoons salt 1 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 onion, quartered 1 (4-pound) roasting chicken 1. Mix spices together. Rinse chicken and remove giblets.

Set them aside for stock, if desired.

2. Pat chicken dry, then rub inside and out with the spice mixture. Put onion in the cavity and wrap chicken in plastic wrap. Refrigerate overnight.

3. Preheat the oven to 250 F. Place chicken in a roasting pan, preferably one with a rack to hold the meat up out of its juices.

4. Bake uncovered for 5 hours or until the internal temperature reaches 180 degrees. Let the chicken stand 10 minutes, then carve.

Great Eats | February 2021

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The Times-Picayune | New Orleans Advocate

Honey Pecan Sweet Potatoes

Makes 4 servings.

2 tablespoons coconut or avocado oil 2 large sweet potatoes 1/4 cup honey 1/4 cup roasted pecans, chopped 1 tablespoon brown sugar 1/2 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon black pepper

Great Eats | February 2021

1. Heat coconut or avocado oil in a large skillet over medium-high heat.

2. Cut sweet potatoes into small cubes. Add to skillet and cook 5 minutes.

3. Stir in honey, pecans, brown sugar, chili powder, salt and pepper.

4. Sauté for 10-12 minutes or until the sweet potatoes are tender and slightly browned. Serve immediately.

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The Times-Picayune | New Orleans Advocate

Shrimp Étouffée with Cauliflower Rice

Makes 2 large or 4 smaller servings.

Makes 4 servings.

ÉTOUFFÉE: 1/2 cup butter 2 cloves garlic, minced 1 small onion, chopped 1 bell pepper, chopped 1 tablespoon flour 3 tablespoons tomato paste 1 pound shrimp, peeled and deveined 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon Cajun seasoning blend

RICE: 1/2 head of cauliflower 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon granulated garlic 1 tablespoon parsley, minced

1. In a heavy cast-iron skillet or Dutch oven, melt butter over medium-high heat.

2. Heat olive oil and butter in a deep skillet over medium heat until butter is melted.

2. Add onion, bell pepper and garlic. Saute until tender.

3. Add cauliflower to oil and butter and stir to coat.

3. Add flour and stir until blended. Add tomato paste.

4. Season with salt, pepper and granulated garlic. Cook about 5 minutes.

4. Add shrimp. Season with salt, pepper and Cajun seasoning blend.

5. Reduce heat to low and cook for about 8-10 minutes.

6. Squeeze lemon juice over the shrimp.

7. Serve hot over rice, risotto, cauliflower rice or pasta.

Great Eats | February 2021

1. Cut cauliflower into chunks then place in a food processor. Pulse until evenly minced.

5. Stir in minced parsley.

6. Cover and reduce heat to medium-low. Simmer covered for another 5 minutes.

7. Serve immediately alone or in place of rice.

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The Times-Picayune | New Orleans Advocate

Chocolate Beet Sheet Cake

Makes one 11-by-15-inch sheet pan cake.

CAKE: 1 cup beets, cooked and pureed 1/2 cup vegetable oil 1 3/4 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cups cocoa ICING: 1 stick butter 1/4 cup cocoa 6 tablespoons milk 1 pound powdered sugar

Great Eats | February 2021

1. Heat oven to 400 F. Grease an 11-by-15-by-1-inch sheet pan.

2. Wrap beets in foil and cook for about 40 minutes or until tender. Let cool then peel and puree in a food processor.

3. Mix oil, sugar and eggs until light yellow and frothy. Add vanilla.

4. In a separate bowl, whisk together flour, baking soda, salt and cocoa.

5. Alternate adding dry ingredients and beets to the egg mixture. Start and end with dry ingredients.

6. Pour into the prepared sheet pan. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Add icing while warm.

7. Icing: Melt butter in a medium saucepan on low. Stir in cocoa and milk until blended. Remove from heat. Stir in powdered sugar until smooth. Pour and spread over warm cake. Allow to set for a few minutes then serve.

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The Times-Picayune | New Orleans Advocate

Carrot Cake

Makes one 9-by-13-inch cake.

CAKE: 1 1/2 cups vegetable oil 1 cup light brown sugar 1 cup granulated sugar 4 large eggs 1 teaspoon vanilla 1/2 cup orange juice 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3 cups finely grated carrots 1 cup pecans, chopped ICING: 2 8-ounce packages cream cheese, softened 1 cup unsalted butter, softened 2 tablespoons orange juice 1 teaspoon vanilla 5 cups powdered sugar, sifted

Great Eats | February 2021

1. Heat oven to 325 F. Line a 13-by-9-inch baking pan with parchment paper.

2. In a large mixing bowl, beat oil and sugars well.

3. Add eggs one at a time, beating after each. Add 1 teaspoon vanilla and 1/2 cup orange juice.

4. In a separate bowl, whisk together flour, baking soda, baking powder, nutmeg and salt. Stir into sugar and egg mixture 1/2 cup at a time.

5. Stir in carrots and pecans.

6. Pour batter into prepared pan. Bake 50 minutes until a toothpick inserted into center comes out clean. Allow to cool completely.

7. For icing: In a large bowl, beat cream cheese and butter until blended. Stir in 2 tablespoons orange juice and 1 teaspoon vanilla extract.

8. Stir in sifted powdered sugar until smooth. Refrigerate until thick enough to spread, about 30 minutes.

9. Spread cooled cake with frosting. Store in the refrigerator until ready to serve. Serve cake cold or at room temperature.

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The Times-Picayune | New Orleans Advocate

Butterscotchy Oatmeal Cookies

These cookies are big — make them at least 3 inches wide so you can savor both that crispy outer ring and the soft, chewy middle. One thing different about this recipe: you have to plan ahead. You should let the dough rest for two days. OK, you don’t have to wait two days (you could wait up to four), but the resting time allows the dough to absorb all extra liquid and develop a deeper, richer, more caramel-y flavor.

Enjoy with a tall glass of milk or crumbled over a bowl of ice cream.

Makes 16 to 18 cookies.

1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, at room temperature 1 cup brown sugar 1/3 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 2 cups old-fashioned oats 1 cup raisins (optional)

Great Eats | February 2021

1. Preheat oven to 350 F (postpone this step if you are planning to refrigerate your dough for a couple of days).

2. Combine flour, baking soda, cinnamon and salt in a medium-size bowl.

3. Blend butter and both sugars in a large bowl with a mixer until well blended. Beat in the egg and then the vanilla.

Add the flour mixture gradually, mixing on low speed until each batch is incorporated. Mix in the oats and raisins.

4. Use a 1/4-cup measuring cup (or ice cream scoop), measure out balls of the dough and place them on an ungreased cookie sheet with at least 3 inches between each ball. Flatten each ball with your hand. Cover the baking sheet with plastic wrap and refrigerate for two days, or longer if you like. (You can layer the flattened disks of dough two deep in a container, with parchment or wax paper in between the layers, to save fridge space).

5. Bake cookies for about 11 to 15 minutes (see important note below), until they are golden brown but still have nice give in the middle. Let them sit on the baking sheet for a minute before transferring them to a cooling rack.

Note: If cookie dough is at room temperature, start checking the cookies at 11 minutes. They go from almost done to definitely done quickly. The longer baking time is for dough that’s straight from the fridge.

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