Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other.  A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture.

These people have merged to become the Cajuns and Creoles – the source of Louisiana’s culinary heritage.  Cajun cooking, earthy and robust, has been described as “country cooking.”  It is based on food that was indigenous to the area and on on-pot meals that contain a variety of ingredients gathered from the “swamp-floor pantry.”  Creole cooking, like Cajun, depended heavily on whatever foods were available.  But Creole food, unlike Cajun, began in New Orleans.

Creole food, or “city food,” was created by sharing cooking styles and is considered more sophisticated and complex that Cajun cooking.  Though each cuisine represents its own style, the sharing and evolution continues, and Cajun and Creole cooking differences begin to blur.

Chicken and Andouille Sausage Gumbo
Servings: 4
Ingredients:

• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Cayenne
• 1/2 tsp White pepper
• 1/2 tsp Paprika
• 1/2 tsp Onion powder
• 1/2 tsp Garlic powder

For the Gumbo

• 2 cups Chicken thigh meat, skin removed, 1-inch pieces
• 1 cup Onion, 1/4 inch dice
• 1 cup Green bell pepper, 1/4 inch dice
• 3/4 cup Celery, 1/4 inch dice
• 1 1/4 cups All-purpose flour
• As needed  Vegetable oil
• 7 cups Chicken stock
• 1 1/2 cups Andouille smoked sausage or any other pure smoked pork suasage such as Polish sausage (kielbasa) cut into 1/4 -inch cubes
• 1 tsp Garlic, minced
• to taste Salt and black pepper

Procedure:

1. Combine the ingredients for the seasoning mixture.  Divide in half.
2. Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
3. Combine the onion, green pepper, and celery in a bowl and set aside.
4. Combine half the flour and the remaining seasoning mixture.  Toss the chicken with the flour mixture until well coated.
5. Heat 1 1/2 inches oil in a heavy skillet until very hot, 390*F.
6. Fry the chicken until crust is brown on all sides and meat is cooked.  Drain on paper towels
7. Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible.  Scrape the pan bottom to loosen any remaining particles.
8. Return 1/4 cup hot oil to the pan over high heat.  Gradually add the reserved flour.   Cook, whisking constantly, until the flour is dark re-brown to black, 3 to 4 minutes, being careful not to scorch the roux.
9. Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker.   Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
10. In a separate pot, bring the stock to a boil, then reduce to a simmer.
11. Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
12. Bring to a boil.  Reduce the heat to a simmer, and add the sausage and garlic.  Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
13. Add the fried chicken and adjust the seasoning with salt and pepper.
14. To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice.  For an appetizer, place 1 heaping teaspoon of cooked rice in a cup and ladle about 3/4 cup gumbo on top.

Crawfish Etouffèe
Servings: 4
Ingredients

• 6 tbsp Butter
• 1/4 cup all-purpose flour
• 1 cup Onion, 1/2 inch dice
• 1/2 cup Green bell pepper, 1/2 inch dice
• 1/2 cup Celery, 1/2 inch dice
• 1 tbsp Garlic, minced
• 1 1/2 cups Crawfish tails
• 6 tbsp Crawfish fat, or butter
• 1 tsp Black pepper
• 1/4 tsp Cayenne pepper
• 1 tsp Lemon juice
• 1/3 cup Green onion tops, thinly sliced
• 1 tbsp Parsley, minced
• 1 cup Fish stock or cold water

Procedure:

1. Melt the butter over low heat in a heavy pot.
2. Gradually add the flour and cook over low heat until a medium brown roux is formed.
3. Add the onion, green pepper, celery, and garlic.  Cook, stirring, until the vegetables are tender, about 15 minutes.
4. Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
5. Add the fish stock or cold water.  Bring to a boil, and simmer 5 to 8 minutes, stirring frequently, Set aside.
6. To serve, heat the etouffee slowly over low heat, thin with hot water if needed.  Serve over boiled rice.

Tomato and Haricot Vert Salad
Servings: 4
Ingredients:
For the dressing

• 1 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 1 tbsp Lemon juice
• 1 Garlic clove, mashed with salt
• 1/2 cup Olive oil
• To taste Salt and black pepper

For the Salad:

• 1 cup Fennel, stemmed, sliced paper-thin
• 1 cup Haricot vert, blanched
• 1 1/2 cups Tomatoes, peeled, seeded, julienned
• 1 tsp Chives, chopped
• 1 tsp Basil, cut in chiffonade

Procedure:

1. Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.
2. While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick  Season with salt and pepper.
3. Toss salad ingredients with dressing and serve on a chilled plate.

Fried Fish in Pearly Meal with Remoulade Sauce
Servings: 4
Ingredients:

• 4 Whitefish fillets, (Speckled trout or freshwater bass, grouper, perch, brook trout)
• 1 cup Milk, cold for soaking
• As needed Vegetable oil, for deep-frying
• 1 cup Yellow corn flour
• 1 cup Yellow cornmeal
• 1 1/2 tsp Salt
• 1/4 tsp Black pepper
• pinch Cayenne
• 1 cup Romaine lettuce, coarsely chopped
• 1 cup Remoulade Sauce

Procedure:

1. Rinse the fillets; remove any bones or skin, and dry the fillets.
2. Cut the fish into strips measuring 1/2 x 1/2 x 2 inches.  Lay strips in a pan and add cold milk to just to cover fish.  Soak 30 minutes.
3. Preheat the fryer to 375*F.
4. Combine the corn flour and cornmeal with the seasonings and mix well.
5. Drain fish.  Dip in seasoned flour to coat evenly.
6. Fry fish until golden brown.
7. Serve with romaine lettuce and Remoulade Sauce.

Remoulade Sauce
Servings: 4
Ingredients:

• 4-5 green onions, coarsely chopped
• 1/2 cup celery, coarsely chopped
• 2 parsley springs, coarsely chopped
• 3 tbsp creole mustard
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/3 cup white wine vinegar
• 1 1/2 tbsp lemon juice
• 1 tsp basil, chopped
• 3/4 cup olive oil
• 1 green onion 1/4 inch dice
• 2 tbsp celery, 1/4 inch dice
• 1 tbsp parsley, finely diced

Directions:

1. In a food processor, grind the green onions, celery, and parsley to a puree.
2. Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
3. Add the vinegar, lemon juice, and basil. Blend well.
4. Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
5. Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1-hour to combine flavors.

Boiled Rice
Servings: 4
Ingredients:

• 1 cup Long-grain rice
• 2 cups Water, cold
• 1 tsp Salt
• 1tsp Butter

Procedure:

1. Combine all the ingredients in a heavy 3-quart saucepan with a tight-fitting cover and bring to a boil over high heat.
2. Stir once with a fork, then cover tightly and reduce the heat to very low.  Cook, covered, for 15 minutes.  Do not lift the cover during the cooking
3. Remove pot from heat, let stand (covered) 5 to 10 minutes longer.  Uncover, and fluff the rice gently with a fork.

Smothered Okra
Servings: 4
Ingredients:

• 2 tbsp Vegetable oil
• 1 cup Onion, thinly sliced
• 4 cups Okra, whole, stems removed
• 3/4 cup Tomato, peeled, seeded, chopped
• To taste Salt and black pepper
• 1/8 tsp Cayenne
• 1/8 tsp Chili powder
• 1/8 tsp Thyme (dried)

Procedure:

1. Heat the oil in a saute’ pan.  Add the onion and saute’ over low heat until lightly brown.
2. Add the okra, tomato, and seasonings; cover and smother until the okra is tender.  Smaller okra will take less time to cook than larger pods.

Bread Pudding with Whiskey Sauce
Servings: 4
Ingredients:

• 1 cup plus 6 tbsp Milk
• 2 cups (1/4 baguette) French bread, day-old, cut into 1 1/2 to 2 inch cubes
• 1 Egg, beaten
• 1/3 cup Granulated sugar
• 1 1/2 tsp Vanilla extract
• 1 tbsp Raisins, soaked in Cointreau or Kirsch
• 1 tsp Ground cinnamon
• 1/4 tsp Grated nutmeg
• 2 tbsp Dark brown sugar
• 1 1/2 tbsp Unsalted butter, in small cubes

Procedure:

1. Soak the bread in 6 tablespoons of the milk for 1 hour.
2. Preheat oven to 300*F.  Butter a 1-quart pan.
3. Beat the remaining milk, egg, sugar, and vanilla to combine well.  Add the milk-soaked bread, then add the raisins and mix well.
4. Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, and brown sugar.  Top with butter cubes.
5. Bake for 1 hour, or until set.  Allow to cool 30 minutes before cutting.
6. Serve with Whiskey Sauce.

Whiskey Sauce
Yield: 4
Ingredients:

1. 1/4 cup unsalted butter
2. 1/4 cup confectioners sugar
3. 1 egg, beaten
4. 1/4 cup bourbon
5. Directions:
6. Melt butter over low heat.
7. When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
8. Remove pan from the heat and whisk in the beaten egg. Beat until emulsified, about 2-mintues.
9. Whisk in the bourbon and serve warm.

Braised Beef Daube
Servings: 4 to 6
Ingredients:

• 2 pounds Beef knuckle, trimmed
• To taste Salt and black pepper
• 1/4 cup Vegetable oil
• 1 cup Onion, 1/4 inch dice
• 3 Garlic cloves, 1/4 inch dice
• 1 cup Celery, 1/4 inch dice
• 1 cup Carrots, 1/4 inch dice
• 1/2 cup Green bell pepper, 1/4 inch dice
• 2/3 cup Tomato, peeled, seeded, 1/4 inch dice
• 1/2 cup Dry red wine
• 1 quart Beef stock
• 1 Sachet d’epice (3 sprigs parsley, 1 bay leaf, 6 peppercorns, 3 sprigs thyme, wrapped in cheesecloth and tied as a package)
• 2 tbsp Cornstarch mixed with 1 tbsp water

Procedure:

1. Preheat the oven to 350*F.
2. Truss the beef and sear on all sides.  Remove and season with salt and pepper.
3. In the same pan, over medium heat, add the oil, onion, garlic, and carrots.  Caramelize the vegetables.
4. Add the celery, green pepper, and tomato.  Cook 5 minutes.
5. Add the wine and scrape the pan well.  Add the beef stock and bring to a simmer.
6. Combine the beef and vegetable stock mixture in a braising pan.  Cover the pan with parchment, foil, and a lid.  Braise for approximately 1 hour.
7. Add the sachet d’epice and turn the beef.  Cook 1 hour longer, or until fork-tender.
8. Remove beef and discard the sachet d’epice.  Keep the beef warm and moist.
9. Reduce the sauce, remove excess fat, and adjust seasoning.  Stir the cornstarch slurry and add, stirring continuously until sauce has thickened.
10. Slice the beef and serve with the sauce.

Baked Cheese Grits
Servings: 4
Ingredients:

• 1 cup Hominy grits, quick-cooking
• 3 cups Milk
• 1 tsp Salt
• 2 Eggs, lightly beaten
• 1 cup Water, hot
• 6 Garlic cloves, chopped
• 6 tbsp Butter
• 1 cup Cheddar cheese, grated
• to taste Salt and white pepper

Procedure:

1. Preheat the oven to 350*F.
2. Stir the grits into the milk and add the salt.  Cook over medium heat, stirring often, so the mixture does not scorch, for 5 to 7 minutes or until thickened.
3. Remove from the heat and add the eggs.  Then add the water, stirring vigorously.
4. Separately, saute’ the garlic in the butter, then add to grits.  Return the mixture to the heat and cook until thickened again.
5. Add the cheese and mix well.  Season with salt and pepper.
6. Place in a baking pan and bake for 30 minutes.Let rest 10 minutes before serving.

Fried Oyster Po Boy
Servings: 4
Ingredients:

• 24 Oysters, shucked
• To taste Salt and black pepper
• As needed All-purpose flour
• As needed Egg wash
• As needed Bread crumbs
• 4 French bread, cut into 6-inch sections
• 2 cups Iceberg lettuce, shredded
• 2 Tomatoes, sliced
• 2 Lemons, cut in half, wrapped
• As needed Vegetable oil, for deep-frying
• As desired Remoulade Sauce

Procedure:

1. Heat oil in a deep-fat fryer to 375*F.
2. Drain and dry the oysters.  Season and dip them in the flour; shade off excess flour.  Pass through egg wash, drain off excess egg wash, and coat in bread crumbs.  Turn the oysters and pat until bread crumbs completely cover them.
3. Fry the oysters golden brown and crisp. Drain on paper towels.
4. Split the French breads lengthwise and warm or toast the halves.
5. Spread the insides with remoulade Sauce.
6. Spread 1/2 cup shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy.  Top tomatoes with 6 oysters and top half of bread.
7. Serve with half of a lemon.

Pecan Pralines
Servings: 4
Ingredients:

• 1 cup Brown sugar
• 1/2 cup Granulated sugar
• 1/4 tsp Salt
• 1/2 cup Heavy cream
• 1/4 tsp Cream of tartar
• 1 cup Pecan pieces
• 2 tbsp Butter
• 1/2 tbsp Vanilla extract
• Pinch Salt

Procedure:

1. Combine the sugars, salt, cream, and cream of tartar in a heavy pan.  Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the an with a rubber spatula.
2. Over medium heat, cook for 15 minutes or until mixture reaches the softball stage, 234*F – 240*F, on a candy thermometer.
3. Add the pecans.  Cook, stirring constantly, for 2 minutes.  Remove from heat.
4. Add the butter, vanilla, and salt.
5. Beat until the mixture looks creamy around edges of pan (this happens very quickly but if you need to speed the process, put saucepan in cold water while beating).
6. Drop the candy from a spoon onto waxed paper or baking parchment.
7. When cool, remove from the paper, or when the pralines cool and get firm, cut the waxed paper between each one and wrap individually.

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