Chicken and Andouille Sausage Gumbo 4 Servings
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 1½ inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).
- 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 ¼ cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-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 1¼ cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about ¾ cup (6 ounces, 178 ml) gumbo on top.
Tomato and Haricot Vert Salad 4 Servings
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 4 Servings
Procedure
Procedure
- 1 Rinse the fillets; remove any bones or skin, and dry the fillets.
- 2 Cut the fish into strips measuring ½ × ½ × 2 inches (1.2 × 1.2 × 5 cm). Lay strips in a pan and add cold milk to just to cover fish. Soak 30 minutes.
- 3 Preheat the fryer to 375°F (190°C).
- 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
4 Servings
Procedure
Procedure
- 1 In a food processor or blender, 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.
Crawfish Etouffée
4 Servings
Procedure
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 étouffée slowly over low heat, thin with hot water if needed. Serve over boiled rice.
Smothered Okra 4 Servings
Procedure
- 1 Heat the oil in a sauté pan. Add the onion and sauté 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 4 Servings
Procedure
Procedure
- 1 Soak the bread in 6 tablespoons (84 ml) of the milk for 1 hour.
- 2 Preheat oven to 300°F (149°C). Butter a 1-quart (32 ounce, 1 l) 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 (page 205).
Whiskey Sauce
Procedure
- 1 Melt the butter over low heat.
- 2 When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
- 3 Remove pan from heat and whisk in the beaten egg. Beat until emulsified, about 2 minutes.
- 4 Whisk in the bourbon and serve warm.
New Orleans Shrimp Bisque 4 Servings
Procedure
- 1 Heat the bacon fat over low heat and gradually add the flour. Cook to a medium brown roux.
- 2 In a separate pan, melt the butter and slowly brown the onion and white parts of the green onions, about 15 minutes. The onions must be cooked before the roux is finished.
- 3 Add the cooked onions as soon as the roux obtains the desired color (color of rich peanut butter), then add the green onion tops, celery, parsley, garlic, and seasonings and herbs; mix thoroughly, cook 3 minutes.
- 4 Add the chopped shrimp. Gradually add the stock, stirring constantly to keep smooth. Bring the bisque to a boil, lower the heat, and simmer 30 minutes or more.
- 5 Add the whole shrimp and simmer 1 minute more.
- 6 Serve over boiled rice.
Creole Jambalaya 4 Servings
Procedure
- 1 Heat the oil over medium heat.
- 2 Brown the chicken, then remove.
- 3 Add the vegetables, parsley, ham, and pork. Cook over medium heat, stirring constantly, for about 10 minutes or until everything is brown.
- 4 Add the sausages and seasonings; continue to cook over low heat for 5 minutes, stirring occasionally and scraping pan bottom well.
- 5 Add the rice and increase the heat to medium; cook 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom.
- 6 Return the chicken to the pot; add the stock. Mix well; bring to a boil.
- 7 Cover the pot and turn down to a simmer, or place in 350°F (180°C) oven. Cook 35 minutes, stirring occasionally.
- 8 Uncover the pot and cook 10 minutes. Raise the heat to medium to allow the rice to dry out, stirring very frequently.
- 9 Remove bay leaves and serve immediately.
Chicken Maquechoux 4 Servings
Procedure
- 1 Heat the oil over medium heat.
- 2 Brown the chicken parts, turning frequently to brown evenly. Remove and drain fat from the pan.
- 3 Shuck the corn and remove all of the corn silk.
- 4 Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels).
- 5 Scrape the knife along the cob to get all of the “milk” out of it.
- 6 Melt the butter over medium-high heat in the same pan used for the chicken.
- 7 Add the onion, bell peppers, celery, and tomatoes and sauté until the onion is transparent, about 10 minutes.
- 8 Stir in the salt and peppers.
- 9 Add the corn kernels and milk from the cobs, the sugar, and cream and stir well. Reduce the heat to medium and cook until the corn is tender, 10 to 15 more minutes. Adjust seasonings.
- 10 Drain excess oil from chicken and return to corn mixture.
- 11 Reduce the heat to low. Cook until chicken is very tender, 30 minutes, stirring frequently. If mixture seems to be drying, add 2 to 3 tablespoons (1–1½ ounces, 30–45 ml) milk toward the end of the cooking period.
- 12 Serve hot in bowl.
Braised Leeks with Hollandaise
4 Servings
Procedure
Procedure
- 1 Cut off the top half of the leeks and discard the green leaves. Trim the stem ends and pull off the tough outer leaves. Cut the leeks into quarters lengthwise and wash thoroughly; drain.
- 2 Place leeks in parallel rows in proper cooking pan.
- 3 Combine stock and remaining ingredients. Bring to a boil and pour over leeks.
- 4 Cover loosely and simmer covered for 15 minutes or until leeks are tender.
- 5 Drain the leeks, and serve with Hollandaise Sauce (page 538).