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Creole Shrimp & Okra Gumbo
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
Hush Puppies
from Mama Redell of Vermilionville, Louisiana "Makes 16" 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure vegetable oil to...
Crawfish Etouffee
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water
Cajun Corn Macque Choux
from Mama Redell of Vermilionville, Louisiana Ingredients: 4 to 5 c. whole kernel corn, drained 1 c. to 1 1⁄2 c. sugar 3⁄4 c. margarine or butter 1 c. trinity (onions, bell pepper, celery) 1 c. stewed...
Mama Redell’s Bread Pudding
Ingredients: 3 loaves French bread 6 eggs 2 c. sugar 1⁄2 c. cinnamon 1 stick butter 2 cans evaporated milk (milk can be added for more moisture) 1⁄4 c. vanilla extract Procedure: 1. Break bread into small pieces and place into a large bowl. 2. Add all other...
PECAN VINAIGRETTE
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄4 lb. pecan meal 3 qts. Olive oil 3 c. apple cider vinaigrette 2 oz. balsamic vinaigrette 11⁄2 oz. creole mustard 1⁄4 c. minced garlic 11⁄2 oz. lemon juice 1⁄2 t. salt 1⁄2 c....
CHARLEY G’S SMOKED DUCK AND ANDOUILLE GUMBO
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
CHARLEY G’S SEAFOOD GRILL CRAB CAKES
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
Seared Duck Breast with Foie Gras over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens
From Justin Ferguson of Capital City Grill, Baton Rouge, Louisiana Winning Recipe from Louisiana for the 2008 Southern Breeze Gulf Coast Chef Challenge Ingredients: 4 duck breasts, scored 1 c. polenta 3 c. milk 2 ears corn 1/2 c. Parmigiano-Reggiano 4 sage leaves 4 T....
CREOLE & CAJUN RECIPES
from LOUISIANA'S CULINARY TRAILS CAJUN COUNTRY CAPITAL CITY GRILL: Seared Duck Breast with Foie Gras, over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens CHARLEY G’S SEAFOOD RESTAURANT: Crab Cakes Smoked Duck and Andouille Sausage Gumbo Pecan...
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