2 Tablespoons Chocolate Roux (see below)
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!!
1/2 cups Peanut Oil
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.
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)
2 1/2 lbs peeled raw Shrimp
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.
1/2 lb. Blue Crab claw meat
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.
Oven at 350
3 tablespoons butter
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.
Basic 3 egg omelette
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!
Make a wash of Maison Louisianne Creole Mustard and milk. Drench meat (small pieces) or okra in wash, and coat with corn meal mixed with Maison Louisianne Creole Spices, salt, and pepper to taste. Deep fry.
Serve with our Creole Mustard Dip:
Mix these all together, and dip the Creole Bites into this. Your guests will be asking for more!
Wine of choice: Red wine or Champagne!
6 unblemished potatoes of uniform size
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.
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
2 pints Okra (or 50 counted)
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!
1 pound grated sharp cheddar cheese
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.
1 large onion, chopped
Cook onion in the oil until tender. Add remaining ingredients. Simmer 15 minutes.
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.
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
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.
I am stumped on a good, light, but crispy batter for fish to deep-fry. Please help! Signed: A Fan in Florida
Thanks for the question. Below is the delicious, light and crispy batter recipe we use at Bayou-By-The-Bay!
The Creole Corn Meal Batter:
Mix milk and
Louisianne Creole Mustard.
In a separate bowl, mix Maison
Louisianne Creole Spices
into corn meal. Dip the fish in the wash, then the Creole corn
meal, and deep fry.
Step 1: Go to Alaska and catch lots of salmon and halibut
2 pounds alligator meat (chicken breast may be substituted)
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!!
4 large chicken breasts
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.
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
Marinate rabbit in 1 part Maison Louisianne Creole Mustard, 2 parts buttermilk with 1 oz. cane vinegar and cracked black pepper. Marinate overnight.
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.
1 cup light brown sugar (not packed)
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.
2 lb. ground chuck
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!"
1 lb. chicken livers, chopped fine
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
Mix Maison Louisianne Creole Mustard in with the mayonnaise to taste. Add lemon juice to taste (the Chef adds a lot, he likes the bite, but around 1 tablespoon will get you going.) Add Maison Louisianne Creole Spices to taste (about 1/2 tablespoonful.)
Use sauce to dip in bits of fish, steamed or sautéed shrimp, or crawfish from the bayou. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!
2 lb. whitefish filets
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.