Authentic Cajun Recipes

rodmonster

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Share your favorite Cajun or creole recipe her for others.
I will post new ones that I make and borrow from family on a regular basis.
 
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rodmonster

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Hearty Chicken and Sausage Gumbo

Makes: 8 servings
Prep Time: 50 minutes
Cook Time: 1 hour, 30 minutes
Ready In: 2 hours, 20 minutes

Ingredients
1 large onion coarsely chopped
1 large or 2 small bell peppers diced
3 or 4 stalks of celery chopped
1/2 cup oil (no olive oil)
2/3 cup all purpose flour
2 quarts chichen broth or stock
1 quart water
2 pounds boneless chicken thighs cut up bite size.
1 pound or more smoked sausage
2 tsp salt
1 tsp coarse black pepper
1/4 cup creole seasoning
1/2 tsp dried thyme leaves ground up
1 pound fresh or frozen okra
1 pound fresh or frozen shrimp gumbo file' to taste ( optional )

Directions
Prep vegetables and set aside.
Next comes the hard part. THE ROUX - Combine the oil and flour in a cold pan. Turn on heat to med-hi and stir constantly. When the roux starts to brown, turn heat down to medium. Continue stirring until the roux turns ALMOST a milk chocolate color, being very careful not to burn it. If it burns, chuck it and start over. Remove the roux from heat and stir in the vegetables to cool the roux.
Add the chicken broth and water and return to med-hi heat. Add the chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme.
Bring to a boil, reduce heat, then simmer for at least an hour, stirring occasionally.
After an hour add the shrimp and okra and cook for an additional 20 minutes. Add file' if desired.
Serve in a bowl over the rice of your choice.
Recommended Sides - Cold beer and warm French bread
by Darrell D
 
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HolidayHoney

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Hmmm....this may become my new favorite thread. cheesy
 
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ScottCalvin

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I have a creole & cajun cookbook I will add a few
 
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rodmonster

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Louisiana Peaches and Cream Bread Pudding

Louisiana Peaches and Cream Bread Pudding
Makes: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour, 15 minutes
Ready In: 1 hour, 40 minutes

Ingredients
1 loaf French Bread 3 cups milk
1 cup whipping cream 2 cups sugar
8 tbsp butter melted 3 eggs
2 tsp vanilla 1/2 cup raisins
1/2 cup coconut (optional) 1 cup chopped pecans
1 tsp cinnamon 1 tsp nutmeg
1 cup sliced peaches

Directions
Combine all ingredients except the peaches. Mixture should be very moist but not soupy. Pour into a buttered 13X9 baking dish. Place sliced peaches over the top of the mixture and place pan into a non-preheated oven. Bake at 350 degrees for 1 hour and 15 minutes.

by Maw Maw from her friends at the Friendly Recipe Club
 
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ScottCalvin

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Prawn Creole

Serves 6-8

6tbsp unsalted butter
1 large onion halved and thinkly sliced
1 large sweet green pepper (bell Pepper)halved,seeded & thinly sliced
2 celery sticks thinly sliced
2 garlic cloves thinly sliced
1 bay leaf
2 tbsp paprika
2 cups chopped fresh tomatoes
1 cup tomato juice
4 tbsp Worcestershire sauce
4-6 dashes tabasco sauce
1/2 tsp cornflour(cornstarch)
3 lbs raw prawns peeled & de-veined

boiled rice with optional garnish of fresh chopped Parsley & shred of lemon peel to serve

1. melt 2tbsp butter in a wide pan and sauté the onion, bell pepper, celery garlic & bay leaf for 1-2 mins until all are hot & coated in butter

2. Add the paprika tomatoes & tomato juice, stir in, the Worcestershire & tabsaco sauces bring to boil, and simmer uncovered to reduce the volume by a quarter by which the time the vegetables will have softened, season with salt.
3. Mix the cornstarch with5tbsp of cold water in a separate dish swirling it around pour into the tomato sauce
4. Stir the sauce continuously over the heat for a couple of minutes, then turn of the heat.
5. saute the prawns in the batches in the remaining butter until pink this will take around 2-4 minutes
6. re-heat the tomato sauce, when all the prawns are cooked add them to the sauce and stir over the heat for no more than 1 minute, check the seasoning and serve with boiled fluffy rice.
 
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ScottCalvin

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Coleslaw in Triple-Hot Dressing

serves 6

Ingredients

1/2 white cabbage cored & shreded
2 celery sticks finely sliced
1 sweet green bell pepper seeded & finely sliced
4 Scallions (spring Onion) shredded
2 2tbsp fresh dill
Cayenne

for the dressing
1 tbsp Dijon Mustard
2 tsp creamed horseradish
1tsp Tabasco sauce
2 tbsp red wine vinegar
5 tbsp olive oil
salt & freshly ground black pepper


1. Mix the cabbage, Bell Pepper, Scallions in a large salad bowl
2.Make the dressing In a small bowl mix the mustard,horseradish & tabasco sauce then gradually stir in the vinegar and finally beat in the olive oil and seasoning.
3. Toss the Salad in the dressing and if possible leave to stand for 1 hour,
during this time turn the salad once or twice in its dressing
4. Just before serving season the salad, if necessary toss again and sprinkle with Dill & Cayenne.
 
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rodmonster

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Mardi Gras King Cake Recipe

Mardi Gras King Cake
"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!"

PREP TIME 1 Hr
COOK TIME 30 Min
READY IN 4 Hrs 30 Min
Original recipe yield 2 cakes

INGREDIENTS (Nutrition)
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners' sugar
1 tablespoon water

DIRECTIONS
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
submitted by: Jo
 
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rodmonster

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Creole Easter Dinner - Creole Grillades and Creamy Cheesy Grits

Creole Grillades and Creamy Cheesy Grits

Yield - about 3 - 1/2 gallons

Ingredients
7 lbs veal eye of the round (Trimmed of fat & cut into 1/4 inch thick steaks)
1/2 gallon milk
Dry Batter
1 lb all purpose flour
1 TBSP FRESH Cracked black pepper
1 TBSP ground cayenne pepper
1 TBSP white pepper
1 cup extra virgin olive oil
2 QUARTS BLUSH WINE
4 LBS ONIONS (Finely diced)
2-1/2 LBS CELERY (Finely diced))
2-1/2 LBS red and green BELL PEPPER (Mixed and Finely diced))
1 - 1/2 TBSP WHITE PEPPER
1 - 1/2 TBSP BLACK PEPPER
1 - 1/2 TBSP RED PEPPER FLAKES
8 WHOLE BAY LEAFs
1 #10 CAN TOMATO FILLETS
1/4 LB BEEF BASE
1/2 CUP FRESH MINCED GARLIC
1/4 CUP WHOLE THYME LEAFS
8 OZ FRESH MUSHROOMS (SLICED)
1 TSP GROUND NUTMEG

Method
Place the veal medallions between two pieces of waxed paper and pound with a meat mallet until the meat has doubled in diameter. Place in milk bath and chill up to 4 hours.
Over medium heat and in a large brazier and add olive oil, dust beef in a well mixed dry batter, dredge and fry in oil until light brown. Fry the beef in small batches, add no more meat then what will cover the bottom of the pot. As a batch browns, remove meat from oil and reserve warm. Scratch the bottom of the braiser to remove the residue, then add more beef and brown.
When completed add 2 cups of wine and deglaze the braiser, (you can also drain the liquid from the onions to do this). Then add onions, celery and bell peppers; sweat until onions until they are limp and translucent (about 15 minutes). The pot must be continuously stirred because the water from the vegetables will thicken the roux (flour from the batter) and greatly increase the possibility of a burn. Combine remaining ingredients and slow simmer for 20 minutes, add the browned beef and simmer for 45 minutes over low heat. Add the remaining wine as needed to keep the sauce from becoming too thick.
Remove from heat and chill.

Alternate Method
I have found that most Cajuns will cook their grillades with pork loin and most Creoles will cook theirs using veal eye of the round.

Plate Presentation
Re-heat grillades by securely covering with foil and baking at 225F for 1 hour. OR by placing the grillades in a 4 inch pan, and using a water pan as a double boiler, cover with foil and heat. Remove any oils that float to the surface, gently fold, and serve with Creamy Cheese Grits. Grillades are best the next day, chilling them allows the seasonings to marry.

Chef Notes
The best way to prepare this dish is to make it in advance, refrigerate, then reheat. This will allow the seasonings to marry, it is the key to the dish, grillades need to rest after they are cooked.
This is the dish that my family loves at Easter, we have done this for our Picnic on the Neutral Ground of Royal Street.

by - Chef Emile L. Stieffel
 
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Mumof2

One Happy lil Elf
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Now im hungry,Rod! I'll have to find his Families cookbooks and post em here.We're heading down to Louisiana this summer! I can't wait. Muffuletta here I come!
 
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Faith4always

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Okay Rod.
We cheat on the gumbo.
We use Tony Cacheres Gumbo Mix....It's so good when we add chicken, sausage, and shrimp!
We really like it. Have you ever tried that??
 
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rodmonster

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Alligator Jambalaya

Alligator Jambalaya
Ingredients1 lb Marinated alligator fillet cut into small pieces
1 lb Hot sausage (Italian) cut into chunks
3 tb Oil
2/3 cup Bell peppers chopped
2 clove Garlic crushed
1 cup Chopped fresh parsley
1 cup Chopped celery
2 can Tomatoes (16 oz each)
2 cup Chicken stock (2 pkg chicken cube mix + water also
1 cup Green onion
2 ts Oregano
2 dash Red hot sauce (optional)
1 Cajun spices to taste
1 Salt to taste
2 cups Raw white rice
InstructionsIn deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (Corning ware ) Stir in spices, sautéed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.
 
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