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MAISON LOUISIANNE'S CREOLE RECIPES

CHAPTER 1

 

NEW! Crawfish Pie

    2 Tablespoons Chocolate Roux (see below)
    2 large Yellow Onions, chopped fine
    1/2 stick Butter
    1 medium Green Bell Pepper, chopped fine
    2 cups Celery, chopped fine
    2 teaspoons Salt
    1/2 teaspoon Ground Red Pepper
    1/2 teaspoon Ground White Pepper
    1/2 teaspoon Black Pepper
    1 teaspoon
    Maison Louisianne Creole Spices
    Maison Louisianne Creole Mustard
    2 cups Seafood stock or water
    1 1/2 pounds Crawfish Tail meat, cooked
    1 cup chopped Parsley
    1 cup Bread Crumbs
    1 Egg
    Salt to taste
    5 toes fresh Garlic, chopped
    8 small 3" pre-made pie shells
    1 cup Parmesan Cheese

    In a large pot or Dutch oven, cook the Holy Trinity (onion, celery, pepper) in the butter and a small amount of the fish stock.  Cook until tender, then add the rest of the fish stock.  Add Roux to thicken the mixture.  Add crawfish tails, Creole Spices, red pepper, white pepper, black pepper, garlic, and salt to taste.  Put this mixture in a bowl, add egg, fold mixture, then add bread crumbs until all is a thick mix. 

    Put pie shells in oven until light brown, 10 minutes at 350 degrees.  Remove shells, and allow them to cool.  When shells are cool, cover the bottom of each shell with the 1 teaspoon Creole Mustard per shell, then sprinkle the bottoms with Creole Spices.  Spoon in crawfish mixture.  Sprinkle the grated Parmesan cheese on top.

    Place pies back into oven preheated at 350 degrees for 10 minutes to heat up the pies only.  Each pie can be foil wrapped so as not to burn.

    Serve as an appetizer.  Serves 8  Bon Temps!!

     

NEW! Best Creole Roux (Blonde, Brown, or Chocolate)

    1/2 cups Peanut Oil
    1 1/4 pound of White Flour

    In a cast iron pot, heat oil until very hot, and start whisking in white flour.  Keep whisking in flour until the mixture is very thick.  Cooking time depends on the color you want:  Less cooking time for a Blonde Roux, more for a Brown Roux, and even more for a Chocolate Roux.  Remove from heat, bit do not stop whisking.  Keep whisking roux after it is off the heat, until it is warm, or it will burn.

    You can also use Bacon fat instead of Peanut Oil.  Do not let it burn!  If it smells burnt, throw the mixture away, and start over. 

    A Chocolate Roux can take up to 30 minutes.  If you make a large amount, the Roux can be stored in refrigerator for 2 weeks.

     

     Bananas Foster

    3 Bananas
    1 stick of butter
    1 cup brown sugar
    1/2 tsp cinnamon
    1 tsp vanilla
    1/2 cup rum
    1/2 cup banana liqueur

    Slice the bananas in 3 slices lenghtwise, then cut in halves.  Melt the butter in a skillet.  Add brown sugar, and cook over a low heat, stirring into a thick paste.  Add vanilla and banana liqueur and stir well.  Cook about 3 min.  Add bananna slices, and cook over a midium heat, basting well with the sugar and butter mixture.  Cook abut 5 minutes.  Mixture will bubble while cooking.

    Heat the rum in a metal cup, ignite, and pour over banans.  Stir well into blend, then serve the mixture wiht pieces of bananas over vanilla ice cream.

    (Adapted from La Bouche Creole)

 

 Shrimp Creole

    2 1/2 lbs peeled raw Shrimp
    1 1/2 tablespoons bacon grease
    1 1/2 tablespoons flour
    1/2 cup Green Bell Pepper, finely chopped
    1/2 cup Celery, finely chopped
    1/2 cup White Onion, finely chopped
    8 oz can Tomato sauce
    16 oz can stewed Tomatoes (save the liquid)
    1/4 cup chopped Basil
    3 cups steamed Rice
    1 clove Garlic, chopped fine
    4 teaspoons
    Maison Louisianne Creole Pepper Sauce
    2 tablespoons Worchestershire Sauce
    1 teaspoon sugar
    2 teaspoons salt
    1/4 teaspoon Black Pepper
    1/2 teaspoon
    Maison Louisianne Creole Spices
    2 tablespoons chopped Parsley
    2/3 cup chopped Green Onions

    In a large skillet or pot, heat bacon grease, and add flour, stirring constantly, until the roux is golden brown.  Sauté the onions, garlic, bell pepper, celery, cook until tender.  Pour in tomato sauce, tomatoes, and liquid.  Mix well.  Add Maison Louisianne Creole Pepper Sauce, Worchestershire Sauce, sugar, salt, black pepper, and Maison Louisianne Creole Spices.  Simemer for 30 minutes.  Stir often.  Add shrimp, gren onions, parsley,and basil.  Cook 20-30 minutes.  Serve over rice.

 

 Creole Crab Cakes

    1/2 lb. Blue Crab claw meat
    1/2 lb. Blue Crab lump meat
    2 large eggs
    1 teaspoon Coleman's dry mustard
    1/2 teaspoon granulated garlic
    1/2 teaspoon celery salt
    1/4 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    1 tablespoon Worceestershire sauce
    1 tablespoon lemon juice
    1 tablespoon
    Masion Louisianne Creole Mustard
    1/4 cup Holy Trinity*
    1 cup saltine crackers, coarsly broken (in a bag, with a rolling pin is fun)

    Mix all the ingredients except for the saltine crackers.  Blend in the cousrsly broken slatine crackers.  Let stand, refrigerated, for one hour. Form 3 ounce balls or patties and brown both sides in a lightly oiled heavy skillet.  Makes 10-12 cakes.

    *Holy Trinity:  1/2 green bell pepper, 1/2 red bell pepper, and a white onion finely diced and sauteed in oil until clear.

     

Creole Cheesy Egg Float with Shrimp

    Oven at 350

    3 tablespoons butter
    3 tablespoons flour
    1 1/2 cup milk
    1/2 teaspoon salt
    1/2 teaspoon
    Maison Louisianne Creole Spices
    1 tablespoon minced onions
    1/4 teaspoon celery seeds
    1 cup cooked shrimp
    5 eggs
    1 cup grated cheddar cheese
    5 slices of buttered toast or English muffins
    fresh parsley

    In a sauté pan, melt butter.  Blend in flour.  Add milk, salt, Maison Louisianne Creole Spices, onion, and celery seeds.  Stir constantly over low heat, until sauce boils and thickens.  Stir in shrimp.  Pour mixture in a shallow, buttered baking dish.  Break eggs and drop on surface.  Sprinkle with cheese and a little more Maison Louisianne Creole Spices and bake for 15-20 minutes until eggs are the desired firmness and cheese is melted.  Serve on toast or English muffins and garnish with parsley.

 

Crawfish Omelette

    Basic 3 egg omelette

    Filling:
    3/4 cups crawfish tail-meat
    2 teaspoons
    Maison Louisianne Creole Spices
    3 tablespoons butter
    3 tablespoons minced green onions
    1 tablespoon chopped fresh parsley
    1 teaspoon Worcestershire sauce
    Dash of cayenne pepper
    1/8 teaspoon salt

    Save crawfish fat and coarsely chop crawfish.  In a sauté pan, lightly sauté onions in butter.  Add crawfish fat and parsley and stir until blended.  Season with Worcestershire sauce, Maison Louisianne Creole Spices, cayenne pepper, and salt.  Keep this filling warm while preparing omelette.  When omelette is set, spread filling over half and fold.  Ready to serve!

 

 Creole Appetizer `Bites'

 

Boiled potatoes*

    6 unblemished potatoes of uniform size
    Boiling water, well salted

    Potatoes should always be boiled in their skins, or `jackets', if possible.  Never be guilty of paring a new potato before boiling.

    Wash and scrub the potatoes well.  Put them, with their jackets on, in the boiling water.  Let them cook until they are soft enough to be pierced with a fork.  Do not let them remain a moment longer, or they will become waxy and watery. Nothing is more disagreeable than a watery potato. 

    When done, take them off the heat and drain them dry.  Put them into a steamer, sprinkle with salt, and let them stand to allow the steam to evaporate.  After five minutes, take them out of the steamer and peel quickly.  Serve in a covered vegetable dish.  Nothing is more unpleasant than to be given a cold potato at the table.  Properly cooked, the potato should be dry and flaky and most acceptable.

    If the potatoes are old and beginning to sprout, it will be found better to put them on in cold water after paring or peeling,then turn on the stove, and let them cook gradually.

The Creoles use the water in which the potatoes have been boiled for destroying the green flies and insects that infect rose bushes.

 

Potatoes à la Créole (Pommes de Terrre à la Créole*)

    8 potatoes
    1 tablespoon flour
    2 egg yolks
    2 teaspoons vinegar
    2 tablespoons butter
    salt, pepper,
    Maison Louisianne Creole Spices

    Boil the potatoes following our Boiled Potatoes recipe.  Take the potatoes out of the water, drain, and set to the side of the stove for 5 minutes to allow the water vapor to evaporate. 

    On a medium stove in a heavy saucepan, blend one tablespoonful of flour with two tablespoons of butter.  As it melts, add about three tablespoons of water.   Let it come to a boil, take off the stove, and add the egg yolks that have been lightly beaten.  Add two tablespoons of vinegar.  Beat well, add salt, pepper, and Maison Louisianne Creole Spices to taste, and pour over the potatoes.  Serve either hot or cold as a salad

 

Cajun Okra Soup (Potage de Fèvi*)

    2 pints Okra (or 50 counted)
    6 fresh tomatoes
    2  onions, chopped fine
    2 tablespoons butter
    3 sprigs parsley
    2 sprigs thyme
    1 bay leaf
    3 quarts hot water
    Maison Louisianne Creole Spices, salt, pepper to taste
    A red pepper pod, without the seed

    Wash and stem the okra, and then slice it very fine.  Chop the tomatoes fine, being careful to preserve the juice. 

    Chop the onions fine and fry them in the butter.  Add the chopped thyme, bay leaf, parsley, and tomatoes, and the pepper pod.  After letting them stew for about five minutes, add the okra.  Stir almost constantly, as the okra burns quickly.  When well browned, add the juice of the tomatoes.  Then add the hot water, and let the soup simmer well for about an hour and a half. Season to taste with Maison Louisianne Creole Spices, salt, and pepper, and serve hot, with Croutons.

    Note: Always remember that okra must be cooked in a porcelain-lined pot, as iron or other metals tends to blacken it.

*This delicious recipe comes to us from the chef's grandmothers Creole Cookbook, circa 1901!

     

Cajun Cheese Straws

    1 pound grated sharp cheddar cheese
    2 cups flour
    1 stick margarine
    1 teaspoon red pepper
    1 teaspoon
    Maison Louisianne Creole Spices
    1 1/2 teaspoon salt

    Sift flour and salt, pepper, and Maison Louisianne Creole Spices together.  Pour melted margarine over grated cheese then work in the dry ingredients.  Use hand to mix.  Using cookie press, place on ungreased cookie sheet.  Bake at 350 degrees for about 10 minutes.

 

A Good Quick Barbecue Sauce

    1 large onion, chopped
    1/4 cup vegetable oil
    1 can (8 oz.) tomato sauce
    1/2 cup water
    1/4 cup lemon juice
    1/4 cup brown sugar, firmly packed
    3 tablespoons Worcestershire Sauce
    2 Tablespoons
    Maison Louisianne Creole Mustard
    2 teaspoons salt
    1/4 teaspoon pepper

    Cook onion in the oil until tender.  Add remaining ingredients.  Simmer 15 minutes.

 

Creole Karo Pecan Pie

    3 eggs
    3/4 cup sugar
    1 cup pecans - chopped
    1 cup white Karo Syrup
    4 tablespoons butter
    1 teaspoon vanilla extract
    pinch salt

    Cream butter and sugar.  Add Karo, eggs, salt, vanilla, and pecans.  Cook in unbaked pie shell in moderate oven 350 degrees until mixture thickens, or about 30 minutes.  Note: Mix in order, and do not pre-heat oven.

 

Crawfish Etoufée

A history of the Crawfish:  For many years the Little Swamp Bug (crawfish) was known as poor man's food.  The crawfish boils in your back yard were where they first appeared.  Legend holds that, around 1930, a local river bar in Southwest Louisiana first served this `smothered' dish.  Today, Crawfish Etoufée is a standard in any good Creole restaurant.  Note:  Etoufée comes in many flavors:  Alligator, chicken, shrimp, and crawfish.

    1 cup butter
    large white or yellow onions, chopped fine
    2 green bell peppers, chopped fine
    1 celery stalk, chopped fine
    2 tablespoons chopped garlic
    1 tablespoon salt
    3/4 tablespoon black pepper
    3/4 tablespoon red pepper
    3/4 tablespoon white pepper
    3/4 tablespoon
    Maison Louisianne Creole Spices
    1 1/2 pounds Crawfish Tail Meat
    2 cups fish stock
    1/2 cup dark or `chocolate' roux
    1 cup green onions, chopped
     

    Melt butter and 1/2 cup of fish stock in a Dutch Oven or large pot.  Add the `Holy Trinity' (bell peppers, celery, onions) and sauté at low heat until you caramelize the `Trinity'.  This will take about 25 minutes.  Stir often with a wooden spatula.

    Add the rest of your fish stock and let simmer for a few minutes.  At this time, add your dark roux, a little at a time, until the liquid thickens.  Then add the crawfish tails, the pepper and Maison Louisianne Creole Spices, and the garlic.  Simmer.  Salt to taste.  Sprinkle green onions as garnish.

    This can be served over rice, and is great over  chicken or fish.  Serves 6.

 

Crispy Creole Fish-Fry Batter

I am stumped on a good, light, but crispy batter for fish to deep-fry.  Please help!  Signed:  A Fan in Florida

 

Amy's Favorite Alaskan Fish Po' Boy Recipe

    Step 1: Go to Alaska and catch lots of salmon and halibut
    Step 2: Invite 20 or so friends over for a fish-fry
    Step 3: Smoke the fish in the Webber kettle with apple wood for about 25 minutes
    Step 4: Baste fish with mayo, relish, and Creole Spices
    Step 5: Smear
    Maison Louisianne Creole Mustard on French bread, top with the fish, and pepper jack cheese
    Step 6: Broil ~5 min.  YUMM

 

Galante ``Shut My Mouth" Alligator

    2 pounds alligator meat (chicken breast may be substituted)
    1 celery stalk
    3 medium green bell peppers
    3 medium yellow onions
    1/8 cup shallots
    3 tablespoons chopped garlic
    1 tablespoon
    Maison Louisianne Creole Spices
    2 tablespoons butter
    2 cups flour
    1/2 tablespoon black pepper
    1/2 tablespoon white pepper
    1/2 tablespoon cayenne pepper
    1/2 cup Galante Cabernet Sauvignon
    salt to taste

    Step I:  The Holy Trinity

    Into a deep Dutch oven or large heavy pot, simmer the ``Holy Trinity" (Bell pepper, celery, onion).  Add Galante wine, garlic, shallots, butter.  Cook down until tender, about 15 minutes.  At the end of cooking, add the three peppers, the Maison Louisianne Creole Spices, and salt to taste.

    Step II:  To Prepare the Alligator

    Slightly pound the alligator fillets, salt and pepper each fillet, then pat in flour.  Sauté in skillet until golden brown using peanut oil or butter.  Set cooked fillets aside on a platter.

    Step III:  To Assemble

    When the ``Holy Trinity" is ready, place the alligator fillets on top of the mixture.  Let this simmer (low) for 20 minutes covered.  The alligator will absorb the flavor of the mixture.

    Step IV:  Presentation

    Place the Galante ``Holy Trinity" mixture on a large platter.  Place the alligator fillets on top of the mixture.  Put a circle of Mardi Gras Mashed Potatoes (purple potatoes, horseradish, garlic, butter, cream and white pepper) outside the mixture. Garnish with rosemary sprigs. 

    This is the real ``Tongue Tingling Taste Treat", spicy, and it serves six.  Enjoy!!

    HEY!  Where can I find Alligator Meat?  Click here!

     

Creole Wedding Chicken

    4 large chicken breasts
    1/2 jar
    Maison Louisianne Creole Mustard
    1 cup fresh squeezed orange juice
    1 onion, sliced in rings
    1 tablespoon
    Maison Louisianne Creole Spice
    1 teaspoon garlic powder
    1 orange, sliced into rings

    Rinse chicken thoroughly and pat dry.   Mix all above ingredients.  Marinate chicken overnight. 

    Arrange the onions and orange slices on top of the chicken in a covered baking dish. Cover with remaining marinade. 

    Cook for  45 - 1 hour in a 350 oven or barbecue outside on the grill. 

 

Commander's Palace Rabbit with Mustard Greens

This special recipe, by Jamie Shannon, Executive Chef of Commander's Palace  in New Orleans, won First place at the Napa Valley Mustard Festival. 

The full name of this recipe is Mustard Buttermilk Marinated Fried Onion Garlic Rabbit with Sauté of Mustard Greens and Baby Spinach over Jalapeno Corn Bread and Homemade Worcestershire Sauce.

    2 1/2 to 3 pound rabbit, cut into 8 pieces
    1 part
    Maison Louisianne Creole Mustard, to marinate
    2 parts buttermilk to marinate
    1 oz. cane vinegar (may substitute other vinegar) to marinate
     

    Marinate rabbit in 1 part Maison Louisianne Creole Mustard, 2 parts buttermilk with 1 oz. cane vinegar and cracked black pepper.  Marinate overnight.

    GREENS:
    1 large bunch mustard greens, stemmed, cleaned, and diced
    1 large bunch spinach, cleaned and stemmed
    3 oz. bacon, cut into thin strips, rendered until crisp, save fat, place crisp bacon on dry napkin
    1 diced onion

    BATTER MIXTURE:
    1 pound flour
    2 oz. kosher salt
    1/2 oz. black pepper, fresh ground
    1 ea. crushed dried cayenne
    3 oz. crushed garlic
    1 small diced onion

    METHOD:
    Take bacon fat with one diced onion and sweat.  When clear, add mustard greens.  Sauté until bright green, then add spinach, sauté and set aside.  Season with vinegar, salt, and pepper to taste.

    RABBIT:
    Take rabbit and roll in batter mixture.  Shake off any excess batter and fry at 350 degrees until golden brown, approximately 5 minutes.
    Note: Juices should run clear when poked with a knife and you can finish in the oven.

    ASSEMBLY:
    Place drained greens on plate, then corn bread, add fried rabbit and sauce with homemade Worcestershire and garnish with bacon crisps.

Commander's Palace is arguably the best restaurant in New Orleans, if not the world!  When in New Orleans, stop by Commander's Palace, 1403 Washington Avenue.

 

Chef Michael's New Orleans Pralines

    1 cup light brown sugar (not packed)
    1 cup sugar
    1/2 cup evaporated milk
    2 tablespoons butter
    2 tablespoons light corn syrup
    1/16th teaspoon salt
    1 teaspoon vanilla
    1 3/4 cups pecan halves

    In a saucepan, using a wooden spoon, mix sugars, milk, butter, syrup, and salt.  Cook to softball stage, about 10 minutes.  Test by dropping a drop of mixture into some cold water.  Drop should be soft when picked up with fingers.  Remove from heat;  add vanilla and nuts.  Bet until mixture begins to thicken, about 1 minute.  Drop by teaspoonfuls onto buttered wax paper.

    Makes 2 dozen.
     

Gator Jake's Cajun Corn Soup

    2 lb. ground chuck
    2 -- 1 lb. cans tomatoes
    1 small can Mexicali corn
    1 -- 1 lb. can cream style corn
    2 -- 1 lb. cans yellow corn
    1/2 cup cut green pepper
    1 can or more water
    2 tbs.
    Maison Louisianne Creole Spice
    salt and pepper to taste

    Brown ground chuck. Pour off drippings. Put the rest of the ingredients in large pot, including water in cans of corn, bring to a boil for 3-4 minutes. Turn off, cover, let stand 15 minutes.  Add more water if necessary to thin. Serve, and Bon Appetite!!!

Gator Jake writes:  ``This recipe was given to me by a Cajun named Woody from N'Awlins!!!  Made this several times at black powder shoots and was well received.  Woody has tasted my soup and said it was great!"

 

Creole Dirty Rice

    1 lb. chicken livers, chopped fine
    4 tbs. vegetable oil
    1 cup onions (white), chopped fine
    1/2 cup celery, chopped fine
    1/2 cup green bell pepper, chopped fine
    1 tsp. garlic, chopped fine
    1/4 cup green onions, chopped fine
    1/4 cup parsley, chopped fine
    1/2 tsp.
    Maison Louisianne Creole Spices
    1/2 tsp. salt
    1/4 tsp. black pepper

    8 cups cooked rice

    How to:  Sauté chicken livers, onions, celery, green peppers, and garlic with vegetable oil until lightly browned.  Add Maison Louisianne Creole Spices, salt, and pepper, then combine liver mixture with cooked rice in a bowl.  Add green onions, and toss with a fork.  Place rice in casserole dish and bake at 350 degrees until heated

    .

The Best Fish, Shrimp and Crawfish, Creole Dipping Sauce Ever! (This is the one to impress your friends)

 

Creole Baked Fish

    2 lb. whitefish filets
    Salt to taste
    Maison Louisianne Creole Spices to taste
    1/2 cup thinly sliced onions
    2 tablespoons butter
    1 cup mayonnaise
    1/4 cup
    Maison Louisianne Creole Mustard
    2 tablespoons dry Vermouth

    In a shallow baking dish, salt and spice fish liberally, cover with sliced onions, dot with butter.  Bake 20 minutes or until fish flakes easily.

    In a small bowl, mix mayonnaise, Maison Louisianne Creole Mustard, and Vermouth.  Pour over fish and broil 2-3 minutes, until brown and bubbly.

    Serve with mashed potatoes made from purple potatoes (using liberal amounts of cream and horseradish) and steamed veggies.

     

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