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NEW ORLEANS & CAJUN STYLE COOKING


"NEW ORLEANS & CAJUN STY LE" RECIPES If you have ever visited NEW ORLEANS. If you miss the great flavors of Louisiana cooking. Then these recipes are for you. It is almost like being on vacation again! Aug. 8, 2013 COOKBOOK Lovingly Compiled by Nancy J. Patrykus [Finnjin]

Appetizers

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Bacon Jalapeno Stuffed Mushrooms 3 Hot Wing Dip 5 Louisiana Style Deviled Eggs 6 "OLD ALLIGAT OR GRILL" CAJUN KISSES -cheese& shrimp stuffed jalapeno"s 7 Jalapeno Avacado Dip 8 Bacon wrapped tots with jalapeno 9 Cajun Martini 10

S oups

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Spicy Black Eyed Pea Soup 13 Cajun Potato & Corn Soup 16

JAMBALYA & GUMBO

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Chicken & Andouille Gumbo 21 Jumbalaya 24 Down Easy Jambalaya 25 Cajun Chicken & Sausage Gumbo 27 Cajun Gumbo'd Okra 31

PERLOO

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Mark's Chicken Sausage & Shrimp Perloo 35 CHICKEN PERLOO 37 Chicken Perloo 38

Main Dishes Shrimp and Grits 41 Super Savory Meatloaf 43 Penne With Cajun Hot Links and Chipotle Shrimp 45 Over-Loaded Baked Potato 47 Catfish Alison 49 Oven Fried Cajun Potato Wedges 50

Crawfish E'Touffee 51 Chicken Tenders with Honey Mustard Sauce 53 Louisiana Gumbo 54 Poached Shrimp, Camarones al Vapor Lento 56 Shrimp La Louisiana 58 Louisiana Red Beans and Rice with Adouille Sausage 59 Spicy Louisiana Cajun Shrimp with Chipotle 61 Louisiana Rice Waffles 63 Southwestern Oven-Fried "Taco Chicken" 65 Louisiana-Style Glazed Ham 67 Louisiana Style Shrimp 69 Louisiana Chicken and Pasta 71 Crawfish Louisiana Style Casserole 73 Louisiana Red Beans and Sausage 74 Southern Louisiana Dirty Rice 76 Cajun Crawfish and Shrimp Etouffe 78 Orange-Glazed "Cajun" Salmon 80 CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS 81 Cajun Deer Camp Special Casserole 83 GRACE'S CAJUN ORANGE ROUGHY 84 Crockin' Good Shredded Jalapeno Beef Roast 86

S auces & S preads 40

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Cajun Seasoning Blend 91 Cajun Seasoning 92

Desserts Louisiana Coffee Pecan Bars 95 Spirited Louisiana Pralines - Dee Dee's 97 Louisiana Croissant Bread Pudding 99 Serious Cajun Chocolate Chip Cookies 101

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Appetizers Bacon Jalapeno Stuffed M ushrooms Hot Wing Dip Louisiana Style Deviled Eggs "OLD ALLIGATOR GRILL" CAJUN KISSES -cheese& shrimp stuffed jalapeno"s Jalapeno Avacado Dip Bacon wrapped tots with jalapeno Cajun M artini

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Bacon Jalapeno Stuffed Mushrooms ali Bresnahan Kihei, HI

A little spicy , soooo y ummy . Prep Time: 3 0 m inutes Cook Time: 2 5 m inutes Serv es: m akes 2 4 m ushroom s

Notes:

Ingredients 6 slices bacon 24 medium cremini (or white) mushrooms; i use both. 1 onion, finely chopped 1/2 cups sliced jalapeno peppers (fresh or from jar), finely chopped 1/2 teaspoons salt 2 tablespoons fresh parsley, finely chopped 3 tablespoons sour cherry spread *(i use juice from canned cherries, just for flavor)

Directions

1. Preheat oven to 375.

Wash mushrooms, set aside. remove and chop stems, save for step 2. Fry bacon in a large skillet over medium heat until crisp. Drain on paper towel, cool and chop fine.

2. Discard all but 2 tsp. bacon fat from skillet.

Return to medium heat, add chopped mushroom stems, onion, jalapeno and salt. Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. Transfer to a blender and pulse just until chopped. Add bacon and parsley to blender; pulse until combined.

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Bacon Jalapeno Stuffed Mushrooms

3. Spoon mixture into each mushroom cap, top with sour cherry

spread, and arrange on a large baking sheet. Bake at 375 until mushrooms are tender and lightly browned, 20 to 25 minutes.

4. These are really yummy.

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Hot Wing Dip ss s, SC

I first tried this buffalo chicken wing dip at my neighbor's picnic. A friend of theirs brought it and we munched on it all night til it was gone! I lov e this recipe for picnics, potlucks and tailgate parties. It's a much less messy way of enjoy ing chicken wings. My family lov es it. Y ou can make it as spicy hot as y ou want...or leav e it mild. It's best serv ed warm, but y ou can also eat it cool. Prep Time: 5 m inutes Cook Time: 3 5 m inutes Serv es: 4 cups

Notes:

Ingredients 2 large cans of canned chicken meat 16 ounces cream cheese, room temperature 1 cup ranch dressing, prepared 1/2 cups louisiana hot sauce (can add more)

Directions

1. Mix all ingredients together. Place in baking dish & bake @ 350 deg. for 3035min. Serve w/ tortilla chips or pretzels. Enjoy!

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Louisiana Style Deviled Eggs Michelle Crawford Crosby , TX

we lov e spicy eggs around here so here goes! they do go fast! Prep Time: 1 5 m inutes Cook Time: 2 0 m inutes

Notes:

Ingredients 6 eggs, boiled 2 tablespoons tabasco sauce 2 tablespoons vinegar, distilled 1 tablespoon miracle whip 1 tablespoon dry mustard garlic powder lightly sprinkled louisiana's cajun seasoning lightly sprinkled pinch lightly dusted cayene red pepper

Directions

1. peel eggs, slice in half, dump yolks into small bowl, mash with forks till all lumps are gone.

2. I start with the tabasco and blend well, yolks will try to clump up (it's ok) next i add the vinegar and dry mustard, blend well lumps should go away.

3. next sprinkle seasonings very lightly due to saltyness. blend very well, it's time to fill your egg shells. i then take a pinch in fingers and very lightly sprinkle each egg with the cayenne pepper. your done!

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"OLD ALLIGATOR GRILL" CAJUN KISSES cheese& shrimp stuffed jalapeno"s Nancy J. Patry kus Spokane, WA

Recipe source: Old A lligator Grill A ustin Tex as I remember eating these in Dallas! Will make these v ery soon! They are so GOOD. I am so glad to find the recipe, hope y ou will try them ,y ou will not be disappointed. Prep Time: 5 m inutes Cook Time: 1 0 m inutes Serv es: 8

Notes:

Ingredients 8 fresh jalapeno peppers 8 medium sized shrimp,peeled, deveined, and cooked monterey jack or mozzarella cheese 8 strips of bacon sour cream

Directions

1. Put disposable gloves on. Cut tops off jalapeno peppers and remove seeds.

Rinse peppers and you can take gloves off now. Stuff peppers first with a small amount of cheese, then one shrimp and fill remainder with more cheese. Wrap pepper with a strip of bacon, using a tooth pick to secure in place. Place each "kiss" on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on a plate with sour cream for the dipping

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Jalapeno Avacado Dip Kathie Carr North Liberty , IN

I lov e av acado. This is a simple and v ery tasty dip. Great for the holiday s. I learned to make this from a friend. Prep Time: 1 5 m inutes Serv es: 1 2

Notes:

Ingredients 2 medium ripe avacodos 2 (8 ounce) packages cream cheese 1 small can jalpenos, use juice and all

Directions

1. Split avocados in half and remove pits. Cut in chunks. Bring cream cheese to

room temperature and cut in chunks. Place the jalapenos (juice and all) in a food processor or blender and process for a bit; then, slowly add small chunks of avocados and cream cheese.

2. As you add the ingredients, keep a measuring cup of water handy to thin

everything until it's blended and perfectly smooth. Should be spicy, creamy and tasty! You shouldn't need any salt or other seasonings at all.

3. This dip can be made as thick or as thin as you like, and works great with corn chips, pita, as a spread on tacos and burritos, with crudite veggies, tortillas or as a base in a 7-layer dip that gives it an extra-spicy kick.

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Bacon wrapped tots with jalapeno Ly nnda Cloutier Mission Viejo, CA

Who doesn't lov e fried foods? Their crisp ex teriors make the crunchy morsels hard to resist so why try ? Jump right in with one of these bacon wrapped tots. They are to die for but watch out there's spicy jalapeno in there.

Notes:

Ingredients canola oil one package bacon, cut into 3 1/4 inch long pieces, 1 pound 48 frozen seasoned tater tots, thawed 48 slices jalapeno, about six purchased ranch dressing

Directions

1. heat oil in a large pot over medium-high to 375째. Roll one piece of cut bacon

around each tot and jalapeno slice. Secure with a toothpick. Fry tots in batches until bacon is crisp, two minutes. Serve tots with ranch dressing

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Cajun Martini donna m orales New Orleans, LA

Do not drink and driv e EV ER! Serv es: 4

Notes:

Ingredients 8 ounces prepared pepper vodka 4 cocktail onions 1 teaspoon dry vermouth crushed ice 4 fresh jalapeno peppers 16 ounces mason jar

Directions

1. Fill mason jar with crushed ice. Add vodka and vermouth. Shake gently. Strain into chilled martini glasses. Garnish each drink with a cocktail onion.

2. Pepper Vodka Recipe: Ingredients 2 tablespoons peppercorns, slightly cracked 1 (750-ml) bottle of vodka Directions Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a sterilized* glass container with a lid and store in a cool dark place

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Soups Spicy Black Eyed Pea Soup Cajun Potato & Corn Soup

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Spicy Black Eyed Pea Soup Mary Merth Houston, TX

Finally got out the dry black ey ed peas my daughter got from her Organic farm coop she belongs to.Shame on me I hav e had these for 6 months waiting to be cooked, sometimes I am guilty of procrastination. This morning I got up to do my study and nev er got to it, was too distracted thinking about cooking those black ey ed peas. When I bake a ham after the first day my husband or I slice up the meat to be used in sandwiches, omelets, split pea soup, Mom's pinto beans and

Notes:

other dishes leav e some ham on the bone slip it into a Ziploc, seal and freeze for a later date I suggest waiting to make this till y ou hav e one. So now there's a ham bone on the counter in the bag, another bag with dry black ey ed peas waiting with a colander sitting there as I stood there thinking I was just going to make a batch of regular black ey ed peas, my creativ e juices began working...Hmm, could I make a soup out of this and stretch the groceries this week some more? It's cool enough for soup it's in the mid 7 0's to upper 60's here in sunny Florida that qualifies for a cool spell right? So I flew to the computer to begin searching for black ey ed pea soup and Y ES!! Found numerous recipes to look through. A s I searched my brain was working on zip driv e so I closed the cooking site pages. I can use beef broth, I can add some celery , carrots, RED potatoes (I lov e the red ones), onion. I was on a roll I opened up my computer to my recipe notebook section as my fingers began fly ing across the screen as I thought of different spices, v eggies, jumping up now and then to check if I had the ingredient I was jotting down, okay out of that, ohhh I can add that. Quickly I went through the dry black ey ed peas, remov ing the dirt and little sticks dropping the black... Cook Time: 4 hours Serv es: 6 -8 people

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Spicy Black Eyed Pea Soup

Ingredients 1 pound dried black eyed peas 1 can del montes tomatoes and green chilis 15 oz 1 medium purple onion diced 3 celery stalks sliced 1/2 inch 5 medium red potatoes washed and cubed largely 1/2 packages baby carrots chopped 1/2 inch 1 hambone with some ham on it making 4 cups stock 1 1/2 tablespoons cilantro fresh washed and diced 1 1/2 teaspoons basil fresh washed and diced 2 teaspoons garlic powder 1/2 teaspoons black pepper 1/2 teaspoons cumin 1/2 teaspoons chili powder 1/4 teaspoons crushed red peppers 2 bay leaves fresh or dry 32 ounces beef broth 2 cups chicken broth 1 dash worcestershire sauce 1 dash louisiana hot sauce or tabasco 1 teaspoon fresh squeezed lime 1/2 teaspoons seasoning salt

Directions

1. Sort through your dry beans picking out any rocks, funky ones,

split ones, or debris put the beans to cook in your colander and rinse thoroughly with water till the water runs clean. In a 8 qt stock pot place your washed black eyed peas and cover with water about 2 to 3 inches of water bring to a boil for 10 minutes then turn off burner and let sit for about 45 minutes then rinse and drain.

2. In a separate pot add 2 cups chicken broth, and water to cover

your leftover ham bone with meat about 3+ inches above the bone. Bring this to a boil lower heat to a simmer for about an hour cooking it down a little for using later, leave on low heat till time to use. Put the black eyed peas back in the 8 qt stock pot with 32 oz of Beef broth now add pepper, chili powder, cumin, garlic & dry red peppers.

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Spicy Black Eyed Pea Soup

3. Add potatoes, carrots, celery, onions, basil, bay leafs and cilantro.

Add with the ham that boiled off with 3 cups of the broth from that stock toss the empty bones and any fat. Add the Tomatoes and Green Chilies juice and all to the soup. Add the dash of Worcestershire sauce, Louisiana hot sauce. Bring to a vigorous boil for about 5 to 10 minutes then turn it to medium semi cover and simmer for about 2 hours then turn down to medium low covered for the last hour.

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Cajun Potato & Corn Soup SI Any tow n, WI

I made this in culinary school during "refrigerator madness day ," in which we had to come up with a soup & garnishes using only the ingredients that still remained in our class fridge at the end of the week. We then dished it up buffet-sty le & inv ited other classes & chefs in for lunch. *This v ersion has andouille, ham, shrimp and kale added with the potato and corn.

Notes:

V A RIA TIONS Substitute ground beef, chicken, and/or fresh cod fish loins & scallops. I like to substitute red hot links for the andouille sometimes as well. Prep Time: 2 0 m inutes Cook Time: 1 hour Serv es: 6

Ingredients 4 slices thick cut bacon, diced 1/2 yellow or white onion, chopped 4 cloves garlic, minced 4 cups water 1 (6 oz) can tomato paste 1 tablespoon salt 1 tablespoon granulated sugar 1 teaspoon fresh ground black pepper 1/4 teaspoons ground cayenne pepper 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 2 cups fresh corn kernels -or- 1 (12 oz) bag frozen sweet corn 3 cups potatoes, peeled, medium diced & parboiled 7 ounces grilled andouille sausage or hot links of choice, diced (about 2 links) 2 cups diced/chopped cooked ham 2 bunches fresh kale, roughly chopped 1/2 pounds shrimp, peeled, deveined, grilled (cut in 1/2)

*VARIATION INGREDIENTS

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Cajun Potato & Corn Soup

2 grilled & diced chicken breasts (sub for the ham), cod fish, scallops (sub for the shrimp), sliced hot links (sub for the andouille)

Directions

1. In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and saute for 3 to 5 minutes.

2. In a large Dutch oven or saucepan, combine the water, tomato

paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow to simmer for 40 minutes. * If using frozen corn, do not add it at this time. Add it with the potatoes.

3. Add the potatoes, andouille, kale and ham to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.

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JAMBALYA & GUMBO Chicken & Andouille Gumbo Jumbalaya Down Easy Jambalaya Cajun Chicken & Sausage Gumbo Cajun Gumbo'd Okra

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Chicken & Andouille Gumbo Donna Graffagnino New Orleans, LA

Ev ery one has their own way of making chicken and sausage gumbo, and this is my v ersion. A fter looking as sev eral diferent recipes I picked out the ingredients I liked, changed the quantities a bit, and put this together. I believ e my v ersion is pretty close to Parasol's Restaurant & Bar in New Orleans, but mine is so good that I wouldn't change a thing! Serv es: 8-1 0 Notes:

Blue Ribbon Winner

Spice up y our life with this tasty gumbo! With all of the flav ors already in the dish, we chose to leav e out the optional tomatoes.

Ingredients CHICKEN (*USE 1 OF THE 4 OPTIONS BELOW) *1 medium whole chicken, cut up (or) *4 boneles, skinless chicken thighs (or) *6-8 boneless, skinless chicken tenders (or) *3 large boneless skinless chicken breasts olive oil, extra virgin 1 cup all pupose flour 1 large onion, diced 3 celery stalks, chopped 1 heaping tablespoons garlic, minced 1 large bell pepper, chopped 1-3 bay leaves, depending on size 2 tablespoons fresh parsley, chopped (or) 1 tbsp dried parsley 1 can diced tomatoes with juice (optional) 1/2 pounds andouille sausage, sliced 1/2 pounds smoked sausage, sliced 4 cups chicken broth 1/3 cups green onions, sliced for garnish fresh chopped parsley for garnish

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Chicken & Andouille Gumbo

Directions

1. In a 6-quart pot, heat enough oil to coat the bottom of pan and fry

chicken, in batches, until it is nicely brown. Remove chicken and set aside. When cool enough to work with remove skin and bones and cut or tear chicken into pieces. Freeze skin and bones for future chicken stock or discard. Depending on if you used skin on or skinless chicken you may have more fat than you need. Make sure there is no water remaining in fat by cooking it down over medium-low heat to reduce mixture to just chicken fat/oil. Reserve 3/4 cup of fat for the roux and save the extra fat in a container and freeze for later use. *TIP: You can use the extra fat to make a roux then store in the fridge for later use.

2. Cut the sausage into 1/4 inch rounds or 1/4 inch half moons and

simmer them in water for about 10 minutes to render off some of the fat. If desired you can brown it in a skillet and discard the grease. Set aside until later.

3. To make the roux, on medium or medium-low heat, whisk in flour

a little at a time to the reserved fat until a medium paste is formed. If more fat, or flour, is needed add it sparingly because you want a very thick, but not chalky paste. Stir constantly until roux is the color of peanut butter. As you stir it the fat will start to rise to the surface and get thinner and the flour will start to get thick. Watch closely and stir very frequently because a roux is easily burned! If it looks like it's browning pretty fast, turn the heat down. You want to cook, not burn, the roux. If you think it's burned, has black specks, or it smells burned, throw it out! Better to start over than ruin the whole gumbo.

4. Add all of the vegetables EXCEPT the garlic to browned roux and

over low heat let them sweat until soft. This will cause the roux to seize up, but it's supposed to do that, and it will keep the roux from cooking much further but the vegetables will soften. Be careful not to burn the vegetables so continue to stir frequently.

5. Add the chicken broth and stir roux into a smooth sauce. Add

garlic, bay leaf, green onions, parsley, and optional tomatoes. Taste and add salt and peppers as necessary. Reduce heat and simmer on low heat for 1 - 2 hours. If more liquid is needed

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Chicken & Andouille Gumbo

just add more broth or water. Stir occasionally to keep roux from sticking to the bottom of pot and burning. ***See Note Below!

6. Bring sauce back to a low boil then add sausage and chicken about

30 minutes before serving; stir gently. If you add the chicken too soon it will just fall apart. Remove from heat and serve over white rice with crusty french bread. Garnish with a few thinly sliced green onions and fresh chopped parsley. Enjoy!

7. ***Note: At this point you can remove from the heat, let cool and put in

refrigerator until you're ready to finish. When you remove it from the fridge, skim all the solid fat that has floated to the top. COOKS TIPS: You can substitute chicken for quail, rabbit, squirrel, duck or alligator! Leftovers are delicious after freezing (without the rice). Many brands of andouille are very spicy and/or strongly flavored. If you prefer a milder brand of andouille, try Mandas or just use your favorite smoked sausage. If you prefer fresh venison or pork sausage, brown it off after the chicken is removed from pot and set aside for adding later.

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Jumbalaya Shawn A. southern, PA

This is a recipe I'v e been making for y ears and nev er get tired of. Y ou can make it as hot as y ou like, y ou can add which ev er meats or seafood, and it depends on who's coming ov er for supper that makes my determining factor for hotness.:)

*not my pic* but will add one as soon as I make it :) Notes:

Prep Time: 2 5 m inutes Cook Time: 3 0 m inutes Serv es: 4 -6

Ingredients 1 pound shrimp 1/2 cups onion, chopped 1/3 cups celery, chopped 1/2 cups green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons olive oil 2 cups chicken stock 1 14oz can of diced tomatoes undrained 16 ounces smoked sausage, sliced into 1/2 inch slices 3/4 cups long grain rice, uncooked 2 chicken breast, skinless and boneless cubed and cooked red pepper flakes to your taste i start with 1/4 teaspoon and add from there

Directions

1. In stockpot saute onions, celery, peppers, and garlic in olive oil until tender.

Stir in chicken stock, undrained tomatoes,sausage, chicken, rice, and pepper flakes. Bring to boil; reduce heat. Simmer covered for 15 minutes.

2. Stir in shrimp return to boil. Simmer; covered for 5 to 10 minutes or until shrimp is opaque and rice is tender. Enjoy!

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Down Easy Jambalaya Eddie Szczerba Ossining, NY

This is a simple v ersion of this Fat Tuesday that y ou make in one pan! Delicious! Prep Time: 3 0 m inutes Cook Time: 3 0 m inutes Serv es: 6 -8

Notes:

Ingredients 1 1/2 cups long grain rice, uncooked/uncle ben's 2 1/2 cups chicken stock 1 teaspoon tomato paste 1 small sweet onion diced 1 medium shallots diced 2 cloves garlic minced 2 tablespoons chopped flat leaf parsley 1 medium carrot diced 1 medium bell pepper diced 2 stalks celery ribs diced 3 bay leaves 1 package sazon seasoning (see photo) if you can't find it use old bay seasoning. 4 tablespoons olive oil or canola oil 1 pound sweet or hot sausage/kielbasa or andouille cooked and sliced 1 pound diced cooked chicken, dark or white meat(i took mine off the bone) 1 pound cleaned and peeled shrimp 3 tablespoons louisiana hot sauce

Directions

1. Using a large heavy bottom skillet or pot,heat the oil until it starts to shimmer,add the onions and shallots,garlic,saute for 2-3 minutes,add the vegetables and spices including the sazon or old bay,continue to saute for 2-3 minutes more.

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Down Easy Jambalaya

2. Add the rice and saute to coat well,2-3 minutes.add the

stock,tomato paste,hot sauce and cover leaving it ajar so you can let the steam escape,lower the heat to a simmer.

3. When the rice is almost finished(about fifteen minutes out) add the chicken,sausage and the shrimp.continue to cook until shrimps are just done and the dish is heated through.Serve in bowls with the chopped parsley as a garnish and serve with warm cornbread and butter!! Enjoy!! :)

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Cajun Chicken & Sausage Gumbo Joy ce Harrison Lafay ette, LA

Gumbo is one of the signature dishes of the Cajun people...from Chicken and Sausage to Seafood to Wild Game!! A bout 5 y ears ago, my son-in-law asked if we would cook our gumbo, in his booth, for the New Iberia, LA World Famous Gumbo Cook-Off (held in October each y ear). Huey agreed, and we were so honored when we won 1 st Place!!! We were surprised when local chef's asked what our secret was...and could we share our recipe with them!! We did share the recipe, with the omission of 1

Notes:

ingredient, which by the way , is included in this recipe, so this is the COMPLETE recipe!! Bon A petite!! Prep Time: 1 hour Cook Time: 1 hour 3 0 m inutes Serv es: 1 0-1 2

Ingredients 1 medium 5-6 lb hen, cut in pieces 1 package fresh pork sausage (3 links) 1 gallon + 2 cups water 1 box chicken broth (32 oz) 1/4 cups tony chacherie's creole seasoning 1 recipe dark roux 2 medium onions, finely chopped 1 medium green bell pepper, finely chopped 4 celery stalks, finely chopped 1 1/2 tablespoons minced garlic (we use the one in the jar) 4 large bay leaves, dried 1/4 cups accent 1/4 cups parsley flakes, dried 1 bunch green onion tops, thinly sliced (add extra, as needed to taste: black pepper, tony's seasoning, garlic powder, water, salt

DARK ROUX 2 cups all purpose flour 2 cups vegetable oil

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Cajun Chicken & Sausage Gumbo

Directions

1. To a 10-12 quart pot, add water and chicken broth. Bring to a boil.

In the meantime, prepare the vegetables, meat, and cook the roux. (It is much easier to achieve this faster if working with a partner. Huey gets the water going and chops the veggies, while I cook the roux!!)

2. Prepare the vegetables. Remove the outer skins of 2 yellow onions, rinse, core and remove seeds of 1 bell pepper, rinse 4 stalks of celery, slice into chunks and place in food processor and chop very fine. Set aside.

3. If the hen is already cut into pieces, simple rinse to remove bone

fragments and debris. (For this recipe, I used half of a 12 lb hen.) Be sure to use all of the bones to ensure getting maximum flavor!!!)

4. I like to cut the breast meat into cubes prior to cooking, so that as soon as the gumbo is cooked, I can enjoy it immediately ... free of bones. Set hen pieces aside.

5. We prefer using fresh pork sausage for this gumbo to achieve just

the perfect balance of flavors. You should be able to taste the sausage and the chicken, without one flavor over-powering the other!!! If you have a very keen palate, you can probably taste the other ingredients, as well.

6. Often, I remove the casings by making a slice down the sausage and it comes off easily, or just remove after it's sliced .... and sometimes, I just leave it on!!!

7. Slice frozen sausage into 1/2 inch pieces. (It is much easier to slice the sausage if at least partially frozen.) Set aside.

8. ROUX DIRECTIONS:

In a large skillet (black iron, preferred), add 2 cups each of all purpose flour and vegetable oil. (If you are experienced in making roux, you can reduce the oil to 1 1/2 cups to 1 3/4 cups, however, it

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Cajun Chicken & Sausage Gumbo

is a little harder to get the roux dark enough without burning. The additional oil makes the mixture thinner, and therefore, easier to manage.)

9. Cook on HIGH fire, STIRRING CONSTANTLY (with a long

handled metal or wooden spoon, one that is blunt on the end works best), until it reaches a medium brown (peanut butter) color.

10. Reduce the heat to MEDIUM and continue cooking and STIRRING until it reaches a dark brown.

11. Reduce the heat to MEDIUM LOW, or LOW, and continue

STIRRING CONSTANTLY until it reaches an almost black color, but not burned. At this point, the oil will begin to separate and will create a glossy appearance. Turn fire off.

12. Immediately, add roux to boiling water, one spoonful at a time,

stirring and scraping bottom of pot to prevent sticking and burning, after each addition. Use ALL of the roux!!! Reduce fire, as this can QUICKLY boil over!!!

13. Add bay leaves and garlic. Cover with lid, leaving a slight opening.

Bring to a boil. Keep a CLOSE eye on it, because, once it starts to boil, the liquid climbs quickly, and the pot will boil over!!!! If this happens, turn fire off, and remove the lid, briefly, then return heat to medium-low or low to maintain a low boil.

14. Add chopped celery, bell pepper, and onions. Bring back to a rolling

boil. DO NOT TAKE YOUR EYE OFF THE POT FOR MORE THAN 15 SECONDS!!!!!! Once boiling, reduce heat to a low boil. When the FOAMING STOPS, stir in Tony's Seasoning and Accent. Bring back to a low boil. (Accent blends and enhances the flavors and makes today's gumbo taste like tomorrow's gumbo .... rich and full of flavor!!!

15. Add hen pieces and sliced sausage. Return mixture to a boil, lower heat to medium or low (very low boil), and cook mixture 1 1/2 hours, covered.

16. Remove oil from the surface of the gumbo and discard. (You may have to do this 2 or three times). Taste test, and add additional seasonings, if needed, or if it has

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Cajun Chicken & Sausage Gumbo

cooked down too much and the mixture begins to thicken, add additional HOT water.)

17. Prior to serving, add 1 bundle of finely sliced green onion tops and dried parsley flakes. Simmer for 15 minutes.

18. You can actually serve after 1 1/2 hours.

If you are not in a hurry to eat, remove the bone-in chicken pieces, allow to cool slightly, de-bone, slice into bite-size pieces, and return to the pot. The gumbo can be simmered up to 3 hours, but you may need to add additional HOT water to thin the mixture. Remove bay leaves prior to serving.

19. Serve with short-grain rice, as it absorbs the liquid better than long

grain rice, (I use Mahatma) and Garlic Parsley Croutons, and a plain mustard potato salad. (Since the gumbo is soo flavorful, the plain potato salad compliments the flavors without competing!!) These foods can be prepared while the gumbo is cooking. I will be posting these recipes, also. Bon Apetite!!!!!!

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Cajun Gumbo'd Okra T iffany Bannworth Cape Coral, FL

Bring the taste of the bay ou to y our dinner table! A dd sweet corn for a milder taste or dice some jalapenos for more kickin' Cajun flav or! Serv e it as a soup or reduce to serv e as a side to a great dinner. This is fantastic with Fried Buttermilk Gator Tail. Prep Time: 5 m inutes Cook Time: 3 0 m inutes Serv es: 6 -8

Notes:

Ingredients 3/4 sticks butter 1/2 cups flour 1 pound okra, sliced 2 cans beef broth 1 can whole, stewed tomatoes 1 tablespoon garlic, chopped 1 tablespoon cayenne pepper 1 tablespoon paprika, hot 1 tablespoon lemon pepper salt

Directions

1. Combine butter and flour in the bottom of a soup pot. Stir until well combined to make a roux.

2. Add the rest of the ingredients. Bring to a boil. Then cover and lower heat to low.

3. Continue to cook for 20-30 minutes. Stirring occasionally.

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PERLOO M ark's Chicken Sausage & Shrimp Perloo CHICKEN PERLOO Chicken Perloo

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Mark's Chicken Sausage & Shrimp Perloo cindy m ccallum dundee, NY

This is a great recipe. Taste ev en better the day after. Prep Time: 3 0 m inutes Cook Time: 1 hour 1 5 m inutes Serv es: 6 -8

Blue Ribbon Winner

What a tasty mix of flav ors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious. TIP: A s a little time-sav er, try placing the pepper(s) in a cheesecloth sack for easy retriev al before serv ing.

Notes:

Ingredients 2 tablespoons extra-virgin olive oil 1 fryer chicken cut in pieces 1 pound sausage links cut into 1/4 2 cups onions chopped 1 red bell pepper seeded and chopped 1 datil pepper seeded and cut in half 3 tablespoons chopped parsley koser salt season to taste black pepper to taste 3 medium tomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices 1 tablespoon minced garlic 1 bay leaves 1 1/2 cups yellow seasoned rice 3 cups chicken broth 35 large large shrimp or 45-50 small 5 scallions chopped

Directions

1. In a large pot, heat olive oil over medium-high heat. 2. Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.

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Mark's Chicken Sausage & Shrimp Perloo

3. Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes,

and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.

4. With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.

5. Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.

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CHICKEN PERLOO Ly nn Garsha Mesa, AZ

I GOT THIS RECIPE FROM A TEA SHOP My stery BOOK SERIES BY Laura Childs THEY SERV E IT IN THE BOOK A ND THE RECIPE WA S A T THE END SO I TRIED IT. THE WHOLE FA MILY LOV ED IT. THE BOOKS A RE GOOD TOO Prep Time: 3 0 m inutes Cook Time: 4 5 m inutes Serv es: 6 -8

Notes:

Ingredients 1 teaspoon olive oil 4-5 pieces of skinless, boneless chicken 2 slices bacon (cut into 4" pieces) 1 large onion, sliced 1/2 green pepper, chopped 1 cup long grain white rice 1 can chicken broth (1 3/4 cup) 1/4 teaspoons salt and pepper each 2 tablespoons minced parsley

Directions

1. Heat oil over med. high heat, add chicken and cook 8 min. turning once. Transfer chicken to a plate.

2. Reduce heat to med. add bacon and cook 4 min. removed with a slotted

spoon.Discard all but 2 t. bacon fat from skillet.Add onions and green peppers to same skillet and cook 10 min.

3. Add rice, stir till coated evenly. Stir in bacon pieces, broth, salt, pepper, and 1/2 c. water.Return chicken to skillet. Heat to boiling over med. high heat. Reduce heat to med. low and cook uncovered 20-25 min.

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Chicken Perloo jerry dunn DuQuoin, IL

Not like Mom used to make. Prep Time: 2 0 m inutes Cook Time: 2 hours Serv es: 4 -6

Notes:

Ingredients 2 pounds whole, fresh chicken 1 cup brown and wild rice 1 cup celery chopped bite size (man thing) 1 cup red and green bell pepper salt, pepper, spices to taste. (cajun for me)

Directions

1. This is a simple dish. Boil chicken to fall off the bone, save the broth. Add rice

to chicken and 3 cups broth to simmer rice to finish. Add vegs and seasonings to simmer and warm till ready to serve. Sorry for you chefs who think this is too simple. Lol. BTW: I saved the breasts for grilling tomorrow, too.

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Main Dishes Shrimp and Grits Super Savory M eatloaf Penne With Cajun Hot Links and Chipotle Shrimp Over-Loaded Baked Potato Catfish Alison Oven Fried Cajun Potato Wedges Crawfish E'Touffee Chicken Tenders with Honey M ustard Sauce Louisiana Gumbo Poached Shrimp, Camarones al Vapor Lento Shrimp La Louisiana Louisiana Red Beans and Rice with Adouille Sausage Spicy Louisiana Cajun Shrimp with Chipotle Louisiana Rice Waffles Southwestern Oven-Fried "Taco Chicken" Louisiana-Style Glazed Ham Louisiana Style Shrimp Louisiana Chicken and Pasta Crawfish Louisiana Style Casserole Louisiana Red Beans and Sausage Southern Louisiana Dirty Rice Cajun Crawfish and Shrimp Etouffe Orange-Glazed "Cajun" Salmon CAJUN COM FORT PORK CHOPS AND BABY LIM A BEANS Cajun Deer Camp Special Casserole GRACE'S CAJUN ORANGE ROUGHY Crockin' Good Shredded Jalapeno Beef Roast

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Shrimp and Grits Paula S. Justin, TX

A t one time this dish was just a "make do" dish when food was scarce and left-ov ers were turned into meals. Howev er, this delicious dish is now serv ed at some of the finest restaurants in the south. A fter hav ing this in a restaurant in New Orleans, I searched the web to find a recipe that seems to mimic what I tasted. I found this one and changed a few things. It is sooooooo good and so easy to prepare. Serv e with a nice salad and a glass of tea........Y UM!!!

Notes:

OPTIONA L: when I make grits, I usually add cheese, salt, and garlic powder. Prep Time: 1 0 m inutes Cook Time: 3 0 m inutes Serv es: 2

Ingredients 1 pot grits, cooked and chilled in loaf pan 2 tbls butter 1/2 chopped red bell pepper 1/2 large onion, chopped 2 tbls flour chicken broth 20 large peeled shrimp 1/2 clove garlic, minced

OPTIONAL: cayenne pepper or louisiana hot sauce to taste

Directions

1. Cut two slices off the loaf of chilled grits. Season with salt and pepper and panfry; keep warm.

2. Melt butter in saute pan and cook pepper, onion, and garlic until soft.

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Shrimp and Grits

3. Whisk flour in pan with veggies. When browned, thin with chicken broth until sauce is desired thickness.

4. Add shrimp to pan. Cook until shrimp are pink and done, but no longer than 3 minutes.

5. Put fried grits on 2 plates and top with shrimp sauce. 6. Have Cayenne pepper, Louisiana Hot Sauce, or your favorite hot seasoning on hand for individuals to use as desired.

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Super Savory Meatloaf Kristy Rabalais Baton Rouge, LA

I found the original recipe on allrecipes.com, but I didn't hav e some of the ingredients, so I added my own flair and came up with this one. It was great! My fiance' would concur! (My picture is a double recipe so the slices are huge.) Prep Time: 2 0 m inutes Cook Time: 1 hour Serv es: 6 Notes:

Ingredients 1 egg white 1 cup fat free milk 3/4 cups panko bread crumbs, plain 1/2 cups onion, finely chopped 1 teaspoon louisiana hot sauce (or as much or little as you'd like) 1 teaspoon lawry's seasoned salt 1/4 teaspoons black pepper 1 pound lean ground beef 1/2 cups ketchup 1/4 cups bbq sauce of your choosing 1/2 tablespoons water 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon worcestershire sauce

Directions

1. Mix first 8 ingredients in a bowl. Move to 11" x 7" x 2" baking dish (I used a covered stoneware dish) & shape into a loaf.

2. Mix remaining ingredients in another bowl until well blended. Pour over meat loaf.

3. Bake in 325 degree oven for 1 hour - 1 hour 15 minutes or until meat

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Super Savory Meatloaf

is no longer pink or thermometer reading is 160F when inserted in the middle of the loaf. (If microwaving, will take 45 minutes-1 hour depending on wattage of microwave. Mine is 1100 watts and took about 50 minutes to cook the meat loaf.) Let stand 10 minutes before slicing.

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Penne With Cajun Hot Links and Chipotle Shrimp star pooley paradise, CA

This recipe is from Food Network's Guy Feiri. I had this at his restaurant, Johnny Garlic's and lov ed it. I made it at home last night and it tasted ex actly the same! It is spicey ! I only put in 1 1 /2 peppers and it was not as spicey as it was at the restaurant, but perfect. It is an easy recipe to make! Prep Time: 2 0 m inutes Cook Time: 1 5 m inutes Serv es: 4 Notes:

Ingredients 1 ounce olive oil 4 louisiana hot link sausages, all beef, cut in 6 bias slices 20 raw shrimp, deveined and shelled 2 cups heavy cream 1/2 teaspoons sea salt 1/2 teaspoons ground black pepper 1 pound cooked penne pasta 1/2 cups parmesan cheese, grated plus more for serving 1 tablespoon diced roma tomato 1 tablespoon diced scallion

CHIPOTLE SAUCE: 1 1/2 cups barbecue sauce 3/4 cups canola oil 1/3 cups lemon juice 1 1/2 tablespoons dijon mustard 1-2 canned chipotle chiles in adobo sauce 1/2 teaspoons red chili pepper flakes 1/3 teaspoons cayenne pepper 1/3 teaspoons ground black pepper

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Penne With Cajun Hot Links and Chipotle Shrimp

Directions

1. Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.

2. In saute pan over high heat, add olive oil and hot links. Sear links until browned.

3. Add the shrimp and cook until pink. Lower heat to medium. 4. Add cream, 3/4 of the Chipotle Sauce, salt and pepper. 5. Add cooked pasta and the cheese. Toss to combine. 6. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

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Over-Loaded Baked Potato Christine Fernandez Sarasota, FL

This potato is v ery filling and delicious. It makes a good meal all alone or as a side. I enjoy it with all the fix ings, my hubby doesn't like any thing but sour cream on his. Y ou can add any toppings y ou prefer to this potato too! Enjoy :) Prep Time: 3 0 m inutes Cook Time: 1 hour 50 m inutes Serv es: 6 Notes:

Ingredients 6 large baking potatoes 1 lb lean ground beef 12 slices bacon;cooked 1/2 cup onion; diced 2 tomatoes; diced 1 cup of lettuce; shredded 5 green onions; diced (reserve 1 for topping) cheddar cheese, shredded (16 0z) 2 tbsp louisiana hot sauce sour cream (16 0z) 1 can black olives salt and pepper

Directions

1. Wash and perforate potatoes with fork in several places, slice thin line on top.

Place potatoes directly on rack of oven preheated to 400 degrees, cook for 1 hour 30 minutes. After cooling, slice each potato lengthwise into two halves. With a spoon, scoop out almost all of potato into a large mixing bowl, leaving just enough to maintain the rigidness of the skin. Crumble and brown ground beef and bacon and put aside. Dice onion, saute' with butter in small frying pan until browned. With a large fork, hand-mash the potatoes well, mixing in the 1/2 the sour cream, salt, pepper, and hot sauce. Stir thoroughly until mixture is creamy but still firm. (If mixture is too dry, add a little milk). Mix in the

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Over-Loaded Baked Potato

crumbled ground beef, bacon, onion, and scallions. Add 8 Oz. (half) of the shredded cheese and mix well. Fill the empty potato shells with mixture, place on large baking sheet. Top with remaining shredded cheese. Place in 400 degree oven, bake for 20 minutes or until cheese is thoroughly melted. Top with sour cream, lettuce, tomatoes, black olives, and green onions (or anything you prefer, that is what we like).

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Catfish Alison Linda Griffith Augusta, GA

Catfish A lison is a recipe that I receiv ed from Mr. Food. He taped a show in the Delta of Mississippi at a famous restaurant there and ev ery one went wild ov er this recipe. I can't wait to try it because I lov e catfish. The picture is also courtesy of Mr. Food. Prep Time: 1 0 m inutes Cook Time: 2 0 m inutes Serv es: 4 serv ings Notes:

Ingredients 1 cup grated parmesan cheese 1/2 cups mayonnaise 1/4 cups butter, softened 3 scallions or green onions, sliced 1/2 teaspoons worcestershire sauce 1/2 teaspoons louisiana hot sauce 4 medium catfish filets

Directions

1. Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.

In a medium bowl, combine all ingredients except catfish; mix well. Place fish on prepared baking sheet. Spread mixture evenly over fish. Bake 20 to 25 minutes, or until fish is golden and flakes easily with a fork. Serve immediately.

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Oven Fried Cajun Potato Wedges Melissa T urner EAST MOLINE, IL

Nice heat, full of flav or and simple to make. Just threw this together to eat with dinner so I didn't hav e to eat tired old greasy french fries. Family lov ed them! These are spicy so if making for little ones watch the heat. Prep Time: 5 m inutes Cook Time: 2 5 m inutes Serv es: 4 Notes:

Ingredients 4 potatoes, medium (red, yellow or russet) 4 tablespoons olive oil, extra virgin 2 tablespoons louisiana hot sauce or similar such as frank's red hot 1 tablespoon cajun seasoning garlic salt

Directions

1. Preheat oven to 450. Cut potato's into wedges. Leave skins on. 2. Mix olive oil, hot sauce and cajun seasoning in a bowl. Add potato's and toss until coated.

3. Place on non stick cookie sheet and season with garlic salt. Bake until fork tender (about 25-30 mins)turning once.

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Crawfish E'Touffee Debora Hotard Houm a, LA

This is a traditional fav orite recipe of cajun country . Ev ery family has it's on little tweeks of the same recipe. The recipe I am sharing with y ou is the way my Momma taught me to make it, with a slight tweeking to make it my own. My family absolutely lov es this one. Please note that the prep time seems long because I am taking into account peeling my own blanched crawfish. If y ou use packaged tails already peeled,

Notes:

y ou sav e half of the prep time. Y ou may also use this recipe to make Shrimp E'Touffee just by replacing the crawfish with shrimp. The picture of this recipe is actually of a shrimp E'Touffee. Prep Time: 1 hour Cook Time: 1 hour 1 5 m inutes Serv es: 8

Ingredients 2 1/2 pounds peeled crawfish tails 4 medium red onions, peeled and finely chopped 3 large celery stalks, finely chopped 1 bunch green onions, chopped 1/2 cups fresh parsley, chopped 1/4 cups all purpose flour 1/4 cups vegetable oil 1 large green bell pepper, finely chopped 5 cloves garlic, pressed 1/2 teaspoons red pepper flakes 1 teaspoon hop pepper sauce, i use l louisiana hot sauce 1 1/2 teaspoons sea salt 1 teaspoon black pepper 4 cups seafood stock, home made or store bought.

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Crawfish E'Touffee

Directions

1. Pour oil and flour in a heavy pot to form a rue. I always use a black iron 5

qt.dutch oven to make this recipe. Stirring constantly, cook over medium heat until flour turns a deep golden brown.

2. Add onions, continue to cook until onions begin to turn a caramel brown color

around the edges. At that point stir in the celery, bell pepper, and garlic. Brown well. Add crawfish tails, and crawfish fat if available, along with red pepper flakes, hot pepper sauce, salt and black pepper. Stir to combine all together. Continue to cook for a few minutes.

3. Add in 4 cups seafood stock. Simmer for 35 minutes. Add parsley, and green

onions and cook for a few minutes longer. Remove from heat. Serve over hot, cooked rice.

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Chicken Tenders with Honey Mustard Sauce Sherri Logan William s Danv ille VA, liv es in Crestv iew , FL

My husband lov es chicken tenders with homemade honey mustard sauce. This is a quick and easy appetizer on main dish. Prep Time: 1 0 m inutes Cook Time: 1 0 m inutes Serv es: 3 -4

Notes:

Ingredients 3 boneless skinless chicken breasts (cut in to thin strips 1 cup buttermilk 1/4 cups sriracha hot sauce or louisiana hot sauce 2 cups self-rising flour 1 tablespoon garlic powder 1 tablespoon paprika 1 1/2 tablespoons everglades seasoning, seasoning salt frying oil (enough to deep fry) 1/2 cups cup mustard 1/4 cups mayo 1/4 cups cup honey

Directions

1. Combine 1st three ingredients. Marinate for at least 30 minutes 2. Combine next 4 ingredients. 3. Combine mustard, mayo and honey. Mix well and set aside 4. Heat oil to temp of 320. Bread the tenders in the flour mixture and deep fry until golden brown. Drain on paper towels. Plate up with honey mustard.

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Louisiana Gumbo Nekeia Archangel New Iberia, LA

Bon A petite. Prep Time: 3 5 m inutes Serv es: 7

Notes:

Ingredients 2 tablespoons vegetable oil 2 tablespoons all purpose flour 2 bay leaves 2 cups chicken broth 1 pound smoked sausage cut 1/4 sliced 1/2 cups yellow onions(chopped) 1/2 cups green bell pepper 1 minced garlic clove 1 pound medium shrimp (peeled & beheaded) 1/4 cups green onion chopped hot cooked white rice 1/2 teaspoons salt,cayenne pepper, tabasco, 10 ounces frozen sliced okra thawed(opt

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the

sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and

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Louisiana Gumbo

blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO hot Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes. Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice

2. The okra is your choice. Its good with or without.

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Poached Shrimp, Camarones al Vapor Lento Juliann Esquiv el Key Largo, FL

I saw this recipe some y ears back on a Food Network show. It stay ed with me because it is so easy and fast. It is truly delicious and can be enjoy ed as an appetizer or as a soup. I serv e with crisp flatbread and it is really wonderful. Enjoy Prep Time: 1 5 m inutes Cook Time: 3 0 m inutes Serv es: 4 Notes:

Ingredients 2 sticks salted butter, both sticks cut into pieces 1 pound very large shrimp, shelled, cleaned and deveined 1/4 cups water, only 1/4 cup not any more 1 large lemon or lime juiced 1/2 large lime zested 4 cloves fresh garlic put through a garlic press or mashed 2 large bay leafs, do not omit this. 2 tablespoons lea and perrins worcestershire sauce 1 tablespoon louisiana hot sauce, crystal or frank's brand 1/2 teaspoons black pepper 1/2 teaspoons salt 1 package crisp flatbread crackers

Directions

1. Put all of the ingredients into a large pot that has a good tight cover. Put on a

very very low flame, On your lowest setting like on a simmer. Cover with a tight lid and let poach ever so slowly the slower the better. The secret to this dish is to slow poach on the lowest setting for about half an hour. After a half hour has passed uncover and give a stir. If shrimp are still not pink cover and let poach 10 minutes more. but never increase the heat leave on the lowest setting. Shrimp are done when all the shrimp nice and pink. Shrimp will make their own broth.

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Poached Shrimp, Camarones al Vapor Lento

2. Serve the shrimp with it's broth in bowls with two nice flatbreads on the side and a wedge of lime for garnish. Check to see if they have enough salt. Enjoy

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Shrimp La Louisiana Darlene Bolfa Ville Platte, LA

Serv ed Best with a side of friends and Fellowship. Prep Time: 5 m inutes Cook Time: 1 5 m inutes Serv es: as m any as y ou w ould like

Notes:

Ingredients 5 tablespoons butter 1 bottle house itialian dressing 1 box angel hair pasta 3 pounds unpeeled shrimp ( but headless )

Directions

1. Cook Pasta acording to box rince and cool 2. get a cookie sheet and heat Butter & Dressing

once butter is melted i added Shrimp and cook till shrimp are firm, depending on size of shrimp 5 to 15 min. i use a nice size.

3. if the dressing drys up a little add a shot of water to return some moister,

remove shrimp from Dressing and mix Dressing to pasta add a little pasta at a time till you have the right mix

4. serve Shrimp over Pasta and any side dish will do.

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Louisiana Red Beans and Rice with Adouille Sausage Diane Hopson Sm ith Pine Mountain, GA

Cajun cuisine is the sty le of cooking named for the French-speaking A cadian or "Cajun" immigrants deported by the British from A cadia in Canada to the A cadiana region of Louisiana. A n authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some other seafood dish, and the third containing whatev er v egetable is plentiful or

Notes:

av ailable. Ground Cay enne & Fresh Black Pepper are used often. Inspired from a recipe I found on allrecipes.com tweaked to my liking. Enjoy ! My photos. Prep Time: 1 hour 1 0 m inutes Cook Time: 2 hours Serv es: Cajun Cusine

Ingredients 1 pound dried red beans 6 cups water 1/4 cups dry white wine, optional 1/4 cups olive oil, extra virgin 1 large onion, chopped 1 large bell pepper, chopped 4 cloves garlic, minced (about 2 tablespoons) 2 celery stalks, chopped 2 bay leaves 1 teaspoon salt, optional 1/2 teaspoons cayenne pepper 1 teaspoon cajun seasoning 1 teaspoon everglades all purpose seasoning (or you can use a seasoning salt)

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Louisiana Red Beans and Rice with Adouille Sausage

1 1/4 1 1

teaspoon thyme, dried teaspoons sage, dried tablespoon parsley flakes pound andouille sausage, sliced cooked white rice

Directions

1. Soak beans according to package instructions. For this recipe I used this method of soaking beans: clean beans with fresh water. Place beans in large pot and cover with water (6 cups). Bring to a boil and boil for 2 minutes. Remove from heat and let them set for 1 hour. NOTE: I usually add a little salt to the water.

2. While beans are soaking; chop up vegetables; set aside.

3. Measure out the seasonings; set aside.

4. Rinse beans, and transfer to a large pot; cover with 6 cups water; add wine, stir in vegetables, olive oil and seasonings.

5. Over a medium heat bring to a boil, and then reduce heat to medium-low. Simmer with lid cracked open for 1 1/2 hours.

6. Add sausage and continue to simmer an additional 30 minutes.

7. Spoon over rice and serve with oven fresh sweet cheesy cornbread. Enjoy!

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Spicy Louisiana Cajun Shrimp with Chipotle May a Starbuck Tum w ater, WA

hav e fun and season this to y our liking; these directions are basically guidelines to get y ou started. Prep Time: 3 5 m inutes Cook Time: 1 0 m inutes Serv es: 6 -8

Notes:

Ingredients 1 pound medium shrimp, peeled and deveined, with tail shell intact 2 tablespoons olive oil 1 tablespoon cajun seasoning 1/2 chipotle peppers in adobo sauce, finely chopped 1/2 teaspoons brown sugar 1 lemon or lime, sliced in wedges for garnish salt and pepper, for seasoning

Directions

1. In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning,

brown sugar and chopped chipolatas in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

2. Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-

lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.

3. Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.

4. SautĂŠeing: Preheat a large skillet over medium to medium-high heat. Add

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Spicy Louisiana Cajun Shrimp with Chipotle

about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.

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Louisiana Rice Waffles Lisa Ann Kelly Santa Barbara, CA

These are my fav orite waffles. Turn y our leftov er cup of brown or white rice into something delicately delicious. Mmmm . . . We use only non-GMO/ organic ingredients in this recipe, as GMO (genetically modified organisms) foods hav e been prov en to hav e poor effect on health. Serv es: four (or tw o hungry eaters) Notes:

Ingredients 1 cup wholewheat pastry flour, organic 3 tablespoons sugar (use cane sugar, not beet) 2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons salt 2 eggs, separated (use organic eggs) 1/3 cups butter (organic), melted 1 1/2 cups organic buttermilk 1 cup organic brown or white rice, cooked and well-drained

Directions

1. In large bowl, combine first five ingredients: flour, sugar, baking powder, baking soda and salt. Set aside.

2. Have two smaller bowls, with one large enough in which to beat your egg whites. Separate your eggs, making sure to drain whites into bowl for beating. Leave beating of whites until later.

3. To the bowl holding the egg yolks, add: melted butter and

buttermilk. Stir this until all is well-blended. (I use a wire whip.)

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Louisiana Rice Waffles

Now add yolk-butter-buttermilk mix to your dry ingredients. Mix well, just until dry and wet are combined. Stir in the rice.

4. Beat egg whites until they hold soft peaks. GENTLY fold into the rice batter. You may want to start preheating your waffle iron now.

5. Preheat your waffle iron until a drop of water sizzles on the griddle. Spoon batter onto middle of waffle iron grids. Gently (and quickly) spread out batter. Leave about two inches of room on each of all four sides. (Assuming you have a square waffle iron!) These waffles won't spread as much as some will.

6. Waffles are done when you can lift the lid of waffle iron off from

tops of waffles; be gentle when doing this. Check to see waffles are golden brown. You can leave waffles to bake a bit longer, if you like them a little more stiff/done.

7. Overall, these are not meant to be a stiff or crisp waffle. They are delicate and soft. We like them with a bit of extra butter and real maple syrup. Hope you enjoy them as well.

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Southwestern Oven-Fried "Taco Chicken" Kelly William s Forked Riv er, NJ

Tender, v ery moist, spicy , and easy to make baked chicken for a chilly autumn night! We really enjoy this! Had a lot of fun creating the recipe! :D Enjoy ! (V ERY old photo by me) Prep Time: 1 5 m inutes Cook Time: 1 hour Serv es: 4 Notes:

Ingredients 1/3 cup flour 1 envelope taco seasoning mix, or homemade 1/4 tsp. seasoning salt, i use johnny's 1 Tbl. chili powder 1 tsp. cumin 1/2 tsp. garlic powder 1/4 tsp. sugar 1/4 tsp. cayenne powder 1 egg 1 Tbl. milk 1 Tbl. louisiana hot sauce 6-8 chicken leg with thigh pieces, skin on bone in 3-4 Tbl. butter

Directions

1. In two (doubled) brown paper lunch sacks, combine dry ingredients (first

eight); shake well to mix. In shallow bowl, beat eggs, milk and hot sauce. Dip chicken pieces in egg mixture, let excess drip off, then shake in bag of dry ingredients to coat. Set on large platter or cookie sheet as you go. Then after all are coated, shake each piece again in the flour mixture. Place bone sides down onto greased, foiledlined shallow baking pan or cookie sheet. Spray the chicken with butter-flavored vegetable spray after coating with

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Southwestern Oven-Fried "Taco Chicken"

flour mixture just before putting in the oven. Then bake for 15 minutes so it can “set”, then baste each piece well with melted butter. Bake, uncovered, at 350ºF for a TOTAL of 55-60 minutes or until done and juices run clear. (When I did leg-thigh quarters, they took exactly 59 minutes). If pieces are small, they will take less time, of course, so check. Don’t over bake it. It doesn’t stick or even need to be turned! (Don’t turn it BTW). Prepare the rest of your sides while the chicken bakes, have a beer, relax, and…ENJOY! Just have fun! :D

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Louisiana-Style Glazed Ham Melissa Dom m ert Bay tow n, TX

Looking at this photo brings back so many happy memories of holiday dinners and special family occasions. This is the way Mama alway s cooked our holiday ham. A llowing the ham to slowly simmer seems to remov e some of it's ex cess saltiness. A s the sweet and tangy glaze bakes onto the ham, it carmelizes to candied Southern perfection. Now that Mama does her cooking up in Heav en, our family continues to carry on her tradition!

Notes:

Prep Time: 1 5 m inutes Cook Time: 2 hours 3 0 m inutes Serv es: 8-1 0

Ingredients 1 cook’s brand bone-in ham 2 cups light brown sugar (maybe more) 1/4 cups yellow mustard 2 tablespoons pineapple juice

Directions

1. Rinse off ham and place in a large pot. Cover as much of the ham as possible

with water and bring to a good, bubbling simmer. Cover the pot with a large piece of aluminum foil that you have poked a couple of holes in. Cook for approximately 15 minutes per pound of ham, for example, an 8 pound ham would need to cook for about 2 hours. Keep an eye on it during cooking as it has a tendency to bubble over if the heat is too high.

2. Preheat the oven to 375 degrees while you prepare the glaze. For the glaze,

combine brown sugar, mustard and pineapple juice to make a thick paste. Sometimes you may need to add a few more tablespoons of brown sugar if needed to thicken glaze. You don’t want it to be too thin or it will roll right off the ham.

3. Carefully pour the water off of ham and remove it to a 9x13-inch pan or a baking sheet that has been lined with aluminum foil (this makes cleanup easier).

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Louisiana-Style Glazed Ham

4. Spread ½ of glaze all over ham and bake for about 30 minutes until glaze has

cooked onto ham. About halfway through the baking time, spread a little more glaze onto ham and continue baking.

5. Remove from oven and place ham on a serving platter or plate. Pour the glaze drippings from the pan back into remaining glaze, stir to combine and microwave for a minute or two until warm. Serve glaze with ham.

6. To make an extra special glazed ham, garnish it with pineapple slices (held in place with toothpicks) and cherries before glazing it. Be sure to remove toothpicks before serving.

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Louisiana Style Shrimp Lauren Mitchell Portland, OR

This is a Rachael Ray recipe I tweaked ev er so slightly . It is a great make ahead meal that will warm y ou up ev en on the coldest winter day . Prep Time: 3 0 m inutes Cook Time: 3 5 m inutes Serv es: 6

Notes:

Ingredients 2 tablespoons olive oil 14-oz packages andouille sausage, diced 3 tablespoons butter 1 green bell pepper, chopped 1 onion, chopped 3-4 celery ribs, chopped 4 cloves garlic, minced 1 red hot chile pepper, seeded and minced 2 tablespoons fresh thyme, minced 2 bay leaves 1 tablespoon smoked paprika 2 tablespoons flour 2 1/2 cups chicken or seafood stock 1 tablespoon worcestershire sauce hot sauce, to taste 2 pounds shrimp, peeled and deveined

SERVE WITH cooked rice w/ chopped scallions, to taste

Directions

1. In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve.

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Louisiana Style Shrimp

2. Add another tablespoon of extra-virgin olive oil to the pan and the butter. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more.

3. Stir in the stock and Worcestershire, then reduce the heat to low and simmer

for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.

4. Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover

and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

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Louisiana Chicken and Pasta NIKKI SMIT H HEMET, CA

This skillet dinner has it all - pasta, chicken, bacon and beans blended together to make a wonderful meal. Prep Time: 3 5 m inutes Cook Time: 3 5 m inutes Serv es: 5

Notes:

Ingredients 2 cups uncooked gemelli (pasta twists) 4 slices bacon, cut into 1/2-inch pieces 2 boneless skinless chicken breast halves, cut into 1/2-1inch 1 cup diced green bell pepper 1 medium onion, finely chopped (1/2 cup) 1 can (15-oz.) can black-eyed peas or garbanzo beans, drained 1/2 cups chicken broth 2 tablespoons worcestershire sauce 1/2 teaspoons garlic-pepper blend 1/2 teaspoons dried thyme leaves 1/8 teaspoons ground red pepper (cayenne) 2 tablespoons chopped fresh parsley, if desired

Directions

1. Cook gemelli to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, cook bacon in large skillet over medium heat until crisp. Add

chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.

3. Add all remaining ingredients except parsley; mix well. Reduce heat to medium-low; cover and cook until chicken is no longer pink in center,

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Louisiana Chicken and Pasta

stirring occasionally. Stir in gemelli; cook and stir until thoroughly heated. Sprinkle with parsley.

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Crawfish Louisiana Style Casserole Y v ette Daniels Laplace, LA

I hav e alway s been one who hav e Lov ed Cooking any ty pes of Food, If I get a taste for something, look out I hav e inv ented something new to munch on. Prep Time: 1 hour Cook Time: 2 0 m inutes Serv es: 8-1 0 people

Notes:

Ingredients 1 1 1 1 1 1 1 1 1

package crawfish tails bunch green onions can cream of mushroom soup jar ragu roasted garlic & parmasan sauce stick margarine package parmesan cheese jar ragu cheese sauce box rotini pasta jar milk (empty ragu jar)

Directions

1. Rinse crawfish tails good, boil your pasta for 3-5 minutes(don't overcook pasta

will continue to cook once sauce is added)Saute in pan margarine and chopped green onions,add jar of roasted garlic & parmasan sauce plus 1 jar of milk & half of the cheese sauce,add your favorite seasoning to taste mines(garlic powder, onion powder, red pepper flakes, Tony's Chachere's creole seasonings) can of mushroon soup stir together making sure sauce doesn't stick, add crawfish tails cook for about 15minutes.

2. In Casserole Dish add strained Pasta(this dish can go with any pasta)add

Crawfish sauce to pasta mixing well together in dish.Sprinkle Parmesan Cheese on the topof casserole allow to bake 20minutes.

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Louisiana Red Beans and Sausage Staci Ojeda Melissa, TX

This is something I'v e been making as long as I can remember! Of course it's better known as Red Beans and Rice but this recipe is for the Red Beans and Sausage (with Pulled Pork) and the rice is just a small part of this dish (serv e ov er rice). Please see "Direction #7 " for additional info. Serv es: ALOT

Notes:

Ingredients 1- 2 bags small red kidney beans (dried beans) chopped onion, green bell pepper, celery and green onion according to taste, i use 1 whole bell pepper, 2 celery stalks, 2 green onion stalks and about half an onion (depending on size) 2, 1 pounds pkg of sliced sausage (whichever kind you like, usually only use 3 links) garlic, oregano, parsley, bay leaves and basil (to taste) 3 pounds or so picnic pork roast (cooked in oven or slow cooker) 3-4 ham hocks tabasco or louisiana hot sauce to taste 1-3 boxes chicken stock (low sodium)

Directions

1. Soak beans according to package directions. I prefer the overnight soak but it's

up to you. Cook beans according to package directions in chicken stock, keeping beans covered and adding stock as needed to keep beans covered. Add 3-4 ham hocks when you start cooking your beans. You can use water for cooking but the end result will not be as flavorful. If you run out of stock and need extra "juice" please feel free to add water but adjust seasonings according since the plain water will dilute the seasonings some.

2. chop onion, bell pepper, celery, green onion according to taste. My usage in

ingredients is for using 1 1/2 bags of beans. After beans are cooked mash some beans with a potato masher but not all beans, this is to thicken up your juice and then add veggies.

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Louisiana Red Beans and Sausage

3. Add in pulled pork that you have cooked in your slow cooker or oven,

removing fat before adding to pot. If you leave fat on your meat it will make the dish greasy, the sausage will add enough flavorful grease that you won't want or need any extra. :)

4. slice and halve sausage links and add to beans and veggies and pulled pork. 5. season with garlic, oregano, parsley, bay leaves and basil to taste. You can begin seasoning when you start cooking your beans (I do).

6. Tabasco or Louisiana Hot Sauce to taste. 7. You are going to need a large pot, like a gumbo, chowder type pot to make this

in. Taste your juices as you go along to see what seasonings you need to add. I season as it's cooking and I let it cook for at least an hour (once everything is in the pot) on simmer, stir frequently to prevent sticking. This is better made the day before serving so all the flavors can come together overnight. It just gets better and better with each passing day and it freezes well. Even tho there are only 4 of us I still make this huge pot and we will eat on it for a couple of days and then I'll freeze the left overs and a month or so later I'll get the container out and thaw it out, reheat it good and serve again. Ladle generously over a bowl of rice and serve with bread and a salad if you want. I find that dried beans absorb the seasoning better than canned beans. In the pic I have posted you see two different beans, that's what happens when you get your husband to pick up the beans and he grabs two small and large beans, but it turned out fine anyway. :)

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Southern Louisiana Dirty Rice Barbara Gossett Ridgecrest, CA

This is a recipe that was handed down from a friend. It's easy to adjust and v ery tasty . Just remember that for ev ery pound of liv ers and gizzards, y ou use one cup of each v egetable (onions are 1 /2 y ellow and 1 /2 green), one cup of rice and 1 y ellow chili pepper. The spices can be added to taste. Notes:

Ingredients 1 pound chicken livers 1 pound chicken gizzards (with or without hearts) 2 cups chopped bell pepper 2 cups chopped celery 1 cup chopped yellow onion 1 cup chopped green onion 2 chopped yellow chili peppers 2 cups rice 1 teaspoon salt 1/4 teaspoons pepper cayene to taste 2 1/2 cups water

Directions

1. Boil livers and gizzards until done. Remove and chop saving the water to use with the rice. I use a mini food chopper for the gizzards and hearts.

2. Heat olive oil in a large pan. 3. Add vegetables to oil and saute while meat is cooking. 4. Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.

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Southern Louisiana Dirty Rice

5. Add rice and water (using water meat was cooked in) to mixture and stir. 6. Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.

7. Bring ingredients to a boil, reduce heat to simmer and cook for 20 minutes. Let sit for 5 minutes on stove top.

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Cajun Crawfish and Shrimp Etouffe T elisia Dodd Nacogdoches, TX

A little time consuming but well worth it!! Serv e ov er steamed rice with hushpuppies and/or crackers on the side." Prep Time: 2 5 m inutes Cook Time: 50 m inutes Serv es: 6

Notes:

Ingredients 1/3 cups vegetable oil 1/4 cups all-purpose flour 1 small green bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 2 stalks celery, diced 2 fresh tomatoes, chopped 2 tablespoons louisiana-style hot sauce 1/3 teaspoons ground cayenne pepper (optional) 2 tablespoons seafood seasoning 1/2 teaspoons ground black pepper 1 cup fish stock 1 pound crawfish tails 1 pound medium shrimp - peeled and deveined

Directions

1. Directions

1.Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over. 2.Once the roux is browned, add the onions, garlic, celery and bell pepper

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Cajun Crawfish and Shrimp Etouffe

to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally. 3.Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

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Orange-Glazed "Cajun" Salmon Bill Wentz Virginia Beach, VA

This sweet and spicy Salmon is absolutely DELICIOUS !!! The crunchy ex terior and the moist, flaky , interior make this my new fav orite way to prepare Salmon......Mmmmmmmm Goodness Prep Time: 2 0 m inutes Cook Time: 1 0 m inutes Serv es: 4

Notes:

Ingredients 4 medium boneless, skinless salmon filets 3 tablespoons cajun seasoning (salt free) 1 teaspoon brown sugar 1/4 teaspoons kosher salt 1/4 cups orange marmalade 1 tablespoon fresh ime juice 8 slices fresh lime

Directions

1. Combine Cajun Seasoning, Brown Sugar and Kosher Salt in a small bowl. On a piece of wax paper spread out your Salmon Fillets, rub mixture liberally over all surfaces of the fish.

2. In a large non-stick skillet heat two TBS of vegetable oil over medhigh heat. Saute fillets over med-high heat for 4 minutes, turn and saute an additional 3 minutes. Turn off heat and add your marmalade and lime juice to the pan, swirl until melted, and carefully glaze your fish on all sides

3. Plate these beautiful fillets of Salmon with fresh Lime slices and Home-Style Fries....OH MY GOODNESS!!!

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CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS Rita Henry , Morris Houm a, LA

In memory of my Cajun Mama and Daddy who taught me how to cook this recipe. Friends and family alway s knew if they stopped by for a v isit at meal time,they would be inv ited to sit and eat at my parents table. My picky husband, our children and friends and whoev er shared this dish with us, ask for it time and again. I hav e nev er found this recipe on any other recipe site. Cook Time: 2 hours Serv es: 4

Notes:

Ingredients 4 bone in, pork loin chops, 1/2" thick 1 onion, yellow, medium 16 ounces frozen, baby lima beans, thawed 1-2 tablespoons olive oil salt and pepper 3 cups hot water 1 tablespoon all purpose flour, dissolved in 1/4 c. cool water 4 servings, cooked rice

Directions

1. Cut a slight slit on the curved sides of the pork chops, for them not to curl up

while browning them.Season the pork chops on both sides with salt and pepper. Add olive oil, just to cover the bottom of a large skillet. Heat oil on high, fit the four pork chops flat in the skillet. Brown the chops on both sides, as much as you can, on high heat, but not burnt. Transfer the chops from the skillet and place them in the bottom of the crock-pot.

2. Add the chopped onions to the skillet and sautĂŠ until softened, about a minute. Add 2 cups of hot water to the skillet and the baby lima beans. Stir to scrap up all the tasty bits, from the browned pork chops. Transfer ingredients from the skillet to the crock-pot, on top of the pork chops. DO NOT stir. Cover and DO NOT uncover, unless to add more hot water to cover the top of the beans.

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CAJUN COMFORT PORK CHOPS AND BABY LIMA BEANS

3. Cook on high for 2 hours. Check the beans by taste, to see if they are tender

and the pork chops at the bottom should be tender, also. Don't let the water get below your beans.

4. Measure one tablespoon of flour, add the 1/4 cup of cool water. Stir to dissolve, without lumps. Add slowly to the crock-pot and stir gently, to thicken for a sauce texture. Taste sauce for seasoning and add some Tony Cachere's seasoning or whatever seasoning to your taste (celery salt).

5. Serve over, a serving of cooked rice.

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Cajun Deer Camp Special Casserole Schelley Brown Francis Minden, LA

Y ou will lov e this one!

Notes:

Ingredients 1 cup cooked rice 1 pound ground venison salt and pepper to taste 1/2 large chopped, onion 1 small jar jalapeno cheese whiz 1 can cream of mushroom soup 1 small can french fried onions (durkee's)

Directions

1. Cook rice. While rice is cooking, brown meat, salt and pepper to taste. Drain excess grease off and add chopped raw onion.

2. Cook until onion is tender. Add Cheese Whiz, soup and cooked rice to the meat mixture.

3. Bake in baking dish or prepared casserole dish for 10 minutes at 350 degrees. Add dried onions after 10 minutes and cook 10 minutes more or until golden brown.

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GRACE'S CAJUN ORANGE ROUGHY Grace Cam p Dunlap, TN

U CA N USE THIS FOR A NY FISH, CHICKEN A ND OTHER DIFFERENT CUTS OF MEA T. SHRIMP, CRA B A ND LOBSTER. NOTE CRA B A ND LOBSTER A ND SHRIMP ONLY COOK IN DEEP FRY ER 2-3 MINS. JUST ENOUGH 4 THA T GOLDEN BROWN CRUST NO MORE OR IT WILL BE LIKE RUBBER Prep Time: 1 0 m inutes Notes:

Ingredients 3 bowls, , about 1 cup milk 1 1/2 cup flour. 1 1/2 yellow corn meal cajun spice. dash of paprika dash of cyanne deep fryer 3-4 pieces of orange roughy

Directions

1. IN 1 BOWL PLACE MILK. IN ANOTHER PLACE FLOUR. IN ANOTHER PLACE YELLOW CORN MEAL

2. NOW UR SEASONDING NAMED ABOVE GO IN YELLOW CORN MEAL ABOUT 2 TEASPS OF CAJUN MORE IF U SO DESRE.

3. U KNOW WHEN FRYER IS READY WHEN U DROP A FEW DROPS OF WATER IN IT AND IT DANCES ON TOP

4. IF U SO DESRE TO A DASH OF SALT AND PEPPER IN FLOUR. BUT IF U

SPRINKLE A LIL ON WHEN U TAKE OUT OF FRYER IT WILL STICK TO IT.

5. NOW FIRST DRUDGE FISH IN MILK THEN IN FLOUR THEN IN YELLOW

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GRACE'S CAJUN ORANGE ROUGHY

CORMEAL [THATS SEASONED]. AND PLACE 1 IN AT A TIME SO THEY DON'T COOK TOGETHER. THEN REPEAT WITH EACH PIECE OF FISH

6. HOPE U LIKE THIS RECIPE

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Crockin' Good Shredded Jalapeno Beef Roast Diane Hopson Sm ith Pine Mountain, GA

Don't let the jalapeno scare y ou, it's not hot, may be just a little spicy but its a mild heat. So much y ou can do with this shredded meat! Use in a salad, fold up in a warm tortilla, make taco's, burrito's, enchiladas or make a grav y and serv e ov er rice or mashed taters! Make sev eral different meals during the week and

Notes:

no one will be the wiser that y ou didn't slav e in the kitchen all day . Hope y ou enjoy and find many uses for this shredded roast. inspired from Kittencalskitchen on food.com Prep Time: 5 m inutes Cook Time: 8 hours

Ingredients 1 3-lb chuck roast (mine was 3.11 lbs) 3 teaspoons minced garlic (i used the jarred garlic) 1 medium onion, sliced thin 3 tablespoons chili powder 2 teaspoons cumin 1 teaspoon dried oregano, mexican variety preferrably salt and pepper to taste 1 (4-oz) can diced jalapeno peppers, with juice 1 (14.4-oz) can diced tomatoes 2 cups beef broth

Directions

1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.

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Crockin' Good Shredded Jalapeno Beef Roast

2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.

3. Set on low and slow cook for 8 hours. 4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.

5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.

6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried

egg, crumbled bacon and leftover sauce from this wonderful recipe: http://www.justapinch.com/recipes/main-course/other-maincourse/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link

7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).

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Sauces & Spreads Cajun Seasoning Blend Cajun Seasoning

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Cajun Seasoning Blend NIKKI SMIT H HEMET, CA

I use this on my boy friend chicken he lov es it.. Prep Time: 1 0 m inutes Cook Time: 2 0 m inutes Serv es: 2

Notes:

Ingredients •1/2 cup paprika •2 tbsp onion powder •2 tbsp coarsely ground black pepper •2 tbsp dried basil •2 tbsp dried oregano •2 tbsp ground coriander •1 1/2 tbsp dried thyme •3/4 tsp cayenne pepper •1/2 tsp white pepper •1/3 tsp ground cumin

Directions

1. Combine all ingredients and store in a tight container.

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Cajun Seasoning Juanita Knox Hiram , GA

A few day s ago I was searching the internet for a real good Cajun seasoning. I v isited Food.com and found a treasure! Good for just about ev ery thing. Just try it like I did and y ou will nev er purchase the popular brands ev er again....trust me! Prep Time: 1 0 m inutes

Notes:

Ingredients 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1 tablespoon fresh ground pepper 1 tablespoon white pepper 3 teaspoons cayenne pepper 5 tablespoons paprika 4 tablespoons seasoning salt

Directions

1. Mix all ingredients in a glass jar. Store in the refrigerator to keep the spices fresh. Shake the jar before using.

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Desserts Louisiana Coffee Pecan Bars Spirited Louisiana Pralines - Dee Dee's Louisiana Croissant Bread Pudding Serious Cajun Chocolate Chip Cookies

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Louisiana Coffee Pecan Bars Linda Edwards Baton Rouge, LA

We do lov e our coffee in Louisiana. So when the opportunity arises to use coffee in a dessert recipe, it just doubles the pleasure. (Take these tailgating, or use as a special treat for the teachers'lounge. One recipe makes more than enough to share.) The recipe originally came from Taste of Home magazine with the La. touches by Ellen Gilmore. Prep Time: 1 5 m inutes Cook Time: 2 5 m inutes Serv es: 1 00 one-inch squares

Notes:

Ingredients 8 ounces bittersweet chocolate 3/4 cups butter, softened 2 tablespoons community instant coffee granuals 1 tablespoon hot water 4 eggs 1 1/2 cups sugar 2 teaspoons vanilla extract 1 cup flour 1/2 teaspoons salt 1 cup chopped pecans lighted toasted topping: 8 ounces cream cheese, room temperature 6 tablespoons butter, softened 1 1/2 cups powdered sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract glaze: 4 tablespoons instant coffee granuals 1 tablespoon hot water 5 ounces bittersweet chocolate 2 tablespoons butter 1/2 cups heavy whipping cream

Directions

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Louisiana Coffee Pecan Bars

1. . Melt chocolate and butter in microwave or slowly on stove top. Stir until smooth. Cool slightly.

2. Dissolve coffee granules in hot water. 3. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture.

4. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in pecans.

5. Transfer to a greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

6. Spread cream cheese topping over cooled bars. Refrigerate until firm, about 1 hour.

7. Spread glaze over cream-cheese layer. Let stand until set. Cover and freeze up to 3 months, if desired. Thaw at room temperature. Cut into bars. Keep leftovers in refrigerator.

8. TO MAKE topping:

In a large bowl beat cream cheese and butter until blended. Add powdered sugar, cinnamon and vanilla; beat on low speed until combined.

9. TO MAKE GLAZE:

Dissolve coffee granules in water. Melt chocolate and butter; cool slightly. Stir in whipping cream and coffee mixture.

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Spirited Louisiana Pralines - Dee Dee's Diane Hopson Sm ith Pine Mountain, GA

My grandmother could made wonderful pralines. Unfortunately , her recipe was nev er passed down. I remember as a little girl sneaking pieces right off the wax ed paper where they were setting up. This is not my grandmothers recipe, not ev en close! I'v e combined some spices and added some spirits to come up with what I think is a div ine creamy praline.

Notes:

There's cay enne pepper in this recipe but I promise, y ou won't notice the heat from the pepper, the pepper will open the palate which will make the sugar component more pronounced. Hope y ou enjoy ! Prep Time: 2 5 m inutes Cook Time: 3 0 m inutes Serv es: 2 4 to 3 6 pieces depending on size

Ingredients 2 cups light brown sugar, packed 1 cup sugar 1 1/2 cups heavy cream 1/3 cups whole milk 1/2 cups butter, unsalted 1/2 teaspoons cinnamon 1/2 teaspoons kosher salt 1/8 teaspoons cayenne pepper 3 cups toasted pecan, halves 1 tablespoon bourbon

NOTE: TO TOAST PECANS, PLACE IN OVEN, THAT'S BEEN PREHEATED TO 350 DEGREES, FOR 10 MINUTES.

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Spirited Louisiana Pralines - Dee Dee's

Directions

1. In a 5 qt sauce pan, combine brown sugar, sugar, cream, milk,

butter, cinnamon, salt and cayenne pepper. Cook over medium heat, stirring constantly until it reaches 230 degrees. NOTE: if necessary lower heat slighly to prevent a boil over.

2. Add pecans and continue to cook, stirring constantly until it reaches 236 degrees (soft ball stage). Remove from heat and add bourbon. Let mixture set until lukewarm about 10 minutes. Stir with a wooden spoon until thickened and slightly creamy, 1 1/2 to 2 minutes.

3. Working quickly, drop by tablespoon onto waxed paper or

parchment paper. NOTE: If mixture hardens and becomes difficult to work with, add 1 to 2 tablespoons of cream; heat over medium heat until creamy and can be easily worked with. Let pralines cool completely and become firm before moving. Store in airtight container.

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Louisiana Croissant Bread Pudding Debbie T hurm ond Shrev eport, LA

Bread Pudding of any kind is my husband's fav orite dessert. This is one that he lov es and it is so easy to make. This is also great with a melted chocolate topping. I simply melt a package chocolate chip pieces in the microwav e and drizzle ov er the bread pudding when it comes out of the ov en. It is great either way ! Cook Time: 4 5 m inutes Notes:

Ingredients 1 can sweetened condensed milk ( 14 oz) 5-6 cups croissants, torn into small pieces 1 can fruit of your choice in juice or light syrup (sliced peaches, fruit cocktail, apricots or whatever) undrained (15-16 oz. can) 1/2 cups heavy cream or half and half 1 cup chopped pecans 1/2 -1 cups raisins (optional) 1 stick butter (melted) 1 teaspoon ground cinnamon 4 eggs, slightly beaten 1 tablespoon vanilla extract pinch of salt

Directions

1. In a large bowl, tear the croissants into small pieces. Cover with dish cloth or paper towel and allow them to stale for several hours or overnight.

2. Preheat oven to 350 degrees. 3. In a medium sized bowl,combine, cream, sweetened condensed milk, slightly beaten eggs, cinnamon, vanilla and salt. Blend well.

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Louisiana Croissant Bread Pudding

4. To the liquid mixture add the undrained fruit, chopped nuts, and raisins

(optional). Blend together well and pour over the torn croissant pieces. Stir to throughly coat the coissant pieces.

5. Add melted butter to the mixture and stir to blend well. Allow to sit for 10

minutes or so to allow the croissants to absorb some of the liquid. The mixture will be somewhat "mushy."

6. Pour mixture into a greased 9 x 13 pan. Bake at 350 degrees for 40-45

minutes or until slightly browned. Serve warm. Great served plain or with a dollop of whipped cream topping.

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Serious Cajun Chocolate Chip Cookies Barbara Hahn Park Hills, MO

Making a roux to add to the cookie mix ture makes these chocolate chip cookies a v ery moist cookie. It is a fav orite of my two sons. Prep Time: 1 5 m inutes Cook Time: 3 0 m inutes Serv es: 2 -1 /2 dozen

Notes:

Ingredients 1/2 cups solid vegetable shortening 1/4 cups butter 2-1/4 cups flour, divided 1/2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons sea salt 1 cup brown sugar, firmly packed 2/3 cups sugar 2 large eggs 1 teaspoon vanilla extract 18 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper. 2. In heavy saucepan over medium heat, melt shortening and butter. Add 3/4

cup flour and stir until well blended. Cook and stir until mixture is a medium dark roux. Remove from heat and pour in bowl. Cool in refrigerator.

3. In medium bowl, stir together remaining flour, baking powder, baking soda, and salt. In large mixing bowl, beat sugars and roux mixture until light and fluffy. Add eggs and vanilla and beat at low speed until well combined. Add remaining flour mixture beating at low speed just until combined. Stir in chocolate chips.

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Serious Cajun Chocolate Chip Cookies

4. Drop dough 1 heaping tablespoon one at a time on to prepared baking sheet.

Bake for 9 to 10 minutes until edges are lightly browned. Cool on baking sheet for 1 minute. Cool completely on wire racks.

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