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MAISON LOUISIANNE'S CREOLE RECIPES

CHAPTER 2

 

NEW! Stuffed Bread

 

    Make any bread recipe, then fold in cooked crawfish tails with Maison Louisianne Creole Shut-My-Mouth Spices, or cooked andouille sausage with Maison Louisianne Creole Shut-My-Mouth Spices and cheese.  Before baking, sprinkle our Maison Louisianne Creole Shut-My-Mouth Spices on top, then bake as required!

 

NEW! Mardi Gras Potatoes

    12 - 14 purple potatoes (usually medium to small type)
    1 stick butter
    1 1/2 Tablespoon White Pepper
    1/2 cup Horseradish
    1 pod (bulb) Garlic
    salt to taste

    Boil Potatoes and Garlic until done.  Garlic will be soft.  Mix in with Potatoes when mashing.  Blend in above ingredients.  Add Salt to taste.  Serves 6-8

 

Turkey Breast with Creole Mustard

    1tablespoon Butter
    4 Turkey Breasts
    4 tablespoons Madera
    4 1/2 oz Mushrooms, sliced
    3/4 cup Cream
    2 tablespoons
    Maison Louisianne Creole Mustard
    Parsley
    Salt, Pepper

    Heat the butter in a heavy saucepan.  Salt and pepper the turkey breasts, and add them to the skillet.  Allow them to turn golden brown, about 5 minutes per side.  Pour the Madera, cover the saucepan, and let it simmer under a low flame for 5 minutes.  After simmering, add to the saucepan the sliced mushrooms.  Allow them to cook while stirring.  Add the cream.  Allow the mix to reduce.  Once reduced, take the pan off the fire, mix in the Maison Louisianne Creole Mustard.  Cover the breast with the sauce, sprinkle on the parsley, and serve hot over a bed of rice.  Serves 4.  Enjoy!

 

Hoppin' John

    1 lb. Black-Eyed Peas
    8 slices Bacon, cut into fourths
    1 1/2 cups Onions, finely chopped
    2 1/2 quarts water
    2 cloves Garlic, minced
    1/8 teaspoon
    Maison Louisianne Creole Spice Blend
    1/8 teaspoon Thyme
    1 Bay Leaf
    1/8 teaspoon Rosemary
    1/2 teaspoon Salt
    1/4 teaspoon Black Pepper
    2 cups raw Rice

    Soak black-eyed peas overnight in water.  Fry bacon in a heavy skillet until crisp.  Add 1 1/2 cups onions, and cook until the onions are transparent.  Add 2 1/2 quarts water, bring to boil.  Add garlic cloves,
    Maison Louisianne Creole Spice Blend, thyme, bay leaf, rosemary, salt, and pepper. 

    Drain peas and add the boiling mixture.  Barely simmer mixture, partially covered, for 1 1/2 hour.  Add 2 cups raw rice.  Serve with crisp French bread.  Enjoy!

    Adapted from Soniat's "La Bouce Creole", 1985, Pelican Publishing

     

Meat Loaf with Creole Sauce

    1 pound very lean ground beef, veal, or chicken
    1 small onion, chopped
    1 garlic clove, minced
    2 whole green onions, chopped
    1 large carrot, chopped
    1/2 green pepper, seeded and chopped
    1/4 cup whole-wheat bread crumbs
    3 tablespoons oat bran
    2 egg whites, lightly beaten
    2 teaspoons mild soy sauce
    2 teaspoons
    Maison Louisianne Creole Mustard
    2 teaspoon
    Maison Louisianne Creole Spices
    1/2 teaspoon freshly ground black pepper

    Combine all above ingredients in a bowl.  Mix lightly with fork until blended.  Grease 9 x 9 x 2 inch glass baking pan.  Place meat mixture in pan and shape into a 9 inch loaf.  Bake in a preheated oven at 375 degrees for 40 minutes.

    Creole Sauce:

    15 ounce can salt-reduced stewed tomatoes
    1 tablespoon cornstarch or potato starch
    1 cup sliced mushrooms

    Coarsely chop tomatoes and place in saucepan with cornstarch or potato starch.  Heat 2-3 minutes, stirring constantly, until shiny and thickened. Sprinkle mushrooms over baked meat loaf. Spoon Creole Sauce mixture over mushrooms and return meat loaf to oven.  Bake for 15 additional minutes.

    Serving:  Place sliced meat loaf on platter, top with sauce and mushrooms.  Serve with baked potato and steamed broccoli spears.

     

Classic Creole Gumbo

    3/4 cup bacon fat
    3/4 cup flour
    2 packages (10 oz. each) frozen chopped okra
    1 green bell pepper, chopped
    4 stalks celery, chopped
    4 green onions, chopped
    2 cloves garlic, mashed
    8 cups chicken or beef stock
    1 can (8 oz) tomato paste
    2 teaspoons
    Maison Louisianne Creole Spices
    1 teaspoon paprika
    1/2 teaspoon pepper
    2 teaspoons salt
    4 beef bouillon cubes
    2-3 quarts cooked chicken or turkey, in chunks, and or raw peeled shrimp
    Tobasco to taste (optional)

    Melt bacon fat.  Add flour, and stir constantly over medium heat until dark brown, taking care not to burn.  This takes 30 minutes.  If mixture smells liked burned bacon, throw away and begin again.  Lower heat and add okra, green pepper, celery, onions, and garlic.  sauté until onions are soft.  Add stock, tomato paste, seasonings, and bouillon cubes.  Correct seasonings.  Simmer for 2 hours.  Add chicken, turkey, and or shrimp 15 minutes before serving.  Add Tobasco to taste.  Freezes well.

    Yields 5-6 quarts.
     

Maison Louisianne Plantation Jambalaya

    1 1/2 pounds smoked German sausage, cut into 1/4 inch slices
    1-2 pounds pork sausage or ground beef
    3 tablespoons flour
    2 onions, chopped
    1 bunch green onions, chopped
    1 green bell pepper, chopped
    1/2 cup celery, diced
    1/4 teaspoon thyme
    2 tablespoons fresh chopped parsley
    4 cloves garlic, crushed
    1 can (16 oz) tomatoes
    2 cups water or chicken stock or seafood stock
    1/2 teaspoon salt
    1 teaspoon
    Maison Louisanne Creole Spices
    1 cup raw rice
    1 pound raw shrimp, peeled

    Brown meat in a heavy iron skillet and remove.  Pour off and set aside meat and all but 3 tablespoons oil.  Add flour to oil in skillet.  Stirring constantly, brown flour to a dark roux over very low heat.  This takes about 30 minutes.  Add the onions, green onions, bell pepper, celery, thyme, parsley, and garlic, and cook until soft.  Add meat, tomatoes, and water. Season to taste with salt and Maison Louisianne Creole Spices

    Jambalaya can be made a day or two in advance.  To serve, bring jambalaya to a boil, add rice, cover, and lower heat to simmer.  Cook for about one hour.  When rice is done, add shrimp and toss until they turn pink. 

    Serves 8 happy folk.
     

Cleo's Famous Creole Pepper Shrimp Scampi

    16 jumbo prawns, peeled and de-veined
    4 tablespoons unsalted butter
    3 tablespoons
    Maison Louisianne Creole Pepper Sauce
    1/4 cup fresh squeezed lemon juice
    1 tablespoon chopped parsley
    Coarsely ground black pepper; salt
     

    Lay the peeled prawns on a plate; salt and pepper lightly on both sides.  Melt the butter in a large sauté pan over medium heat.

    Stir in Maison Louisianne Creole Pepper Sauce;  add prawns.  Cook 2 minutes.  The prawns will curl and begin to turn opaque.  Flip the prawns and add the lemon juice.  Continue cooking for another 2 minutes. 

    Place prawns on a bed of rice* on either individual plates or a large serving platter. Return the sauce to heat to reduce for 3 to 4 minutes.  Remove from heat and drizzle over prawns and rice.  Garnish with chopped parsley.  Serve. 

    Serves 4.  Approximate preparation time:  20 minutes.

*These prawns are best served over basmati or texmati rice, prepared simply without spices.  My absolute favorite rice is a boxed rice:  Konriko Wild Pecan Rice.  Use this if you can find it.  

 

Cleo's World Renowned Clay Pot Creole Chicken

    1 good quality large sized chicken (free range is best)
    1 bottle
    Maison Louisiane Creole Marinade
    2 medium sized yellow onions
    4 carrots, peeled and chopped into sections
    4 medium sized red potatoes, peeled and cut into quarters
    1 green pepper, seeded, rinsed and cut into strips
     

    Remove giblets from chicken cavity and rinse chicken thoroughly.  Pat dry.  Prepare clay pot for cooking as per instructions (usually a 15 minute water soaking).

    Work marinade under entire chicken skin; place chicken in clay pot.  Pour remaining Maison Louisiane Creole Marinade over chicken and into the pot.  Arrange vegetables around chicken.  I like to put as many carrots as possible into chicken cavity. 

    Cook at 350 F for approximately 1 hour (or follow recommended chicken cooking times on clay pot instructions)

    Remove from clay pot; arrange vegetables and chicken on serving platter and enjoy.  The chicken may fall apart; don't worry; it'll taste great.

Note:  Clay pots are widely available and inexpensive.  The Swiss version - Romertof - is available at Williams Sonoma, Whole Earth Access, and in the kitchen sections of virtually all major department stores. 

 

Roast Turkey (Dinde Roti)

For Thanksgiving, we presented the classic Creole Roast Turkey recipe.  This recipe is best combined with the Oyster Stuffing recipe, found in Chapter Two, or with the Onion Stuffing, presented here.

      ``The boned turkey is the triumph of  New Orleans cuisine when serving cold turkey.  No great reception or buffet luncheon is complete without it.  It is the standing dish on New Year's day, when the Creole ladies receive their gentlemen friends, and, on occasions of marriages in the family, every father will insist that there shall be a boned turkey for the wedding feast."   Picayune's Creole Cookbook, 1901

    1 Turkey

    Count 3/4 to one pound of turkey per person for turkeys under 12 pounds, 1/2 to 3/4 pound per person for larger birds.  Avoid toms (male turkeys).  Buy a Grade A bird.  For the best flavor, let it defrost slowly in the refrigerator, it the plastic, over 3-5 days.  Alternatively, put the frozen turkey in a sink full of cold water, keeping the bird in the plastic bag, and change the water several times.

    Make a nice stuffing either out of oysters, onions, truffles, or chestnuts.  Rub the turkey well with salt and pepper inside and out, and rub the inside with 1/2 tablespoonful of butter.

    Prepare the Oyster Stuffing (but do not stuff the bird with it, cook the bird without stuffing) or stuff the turkey with the Onion Stuffing, but only 3/4 full, as stuffing expands.  Use skewers to close the skin.  Turn the wings back under the body of the turkey.  Rub the bird with butter, and place it in a lightly greased baking pan.  Bake the turkey at 300 degrees for a bird weighing less than 15 pounds, 325 degrees for birds over 15 pounds.  Count 20 minutes per pound of cooking time for the stuffed bird, 15 minutes per pound for the unstuffed bird.  Baste bird every 10-15 minutes with it's own drippings.

    Remove the bird from the oven, serve it on a hot platter, and garnish with parsley.

    Note:  The Oyster Stuffing is served and prepared separate from the bird, the Onion Stuffing is cooked with the bird.

Onion Stuffing

    1 pint of stale bread, wet and squeezed thoroughly
    1 tablespoon butter
    1 tablespoon chopped parsley
    1 tablespoon chopped thyme
    1 tablespoon
    Maison Louisianne Creole Spices
    1 large onion, chopped very fine
    1 bay leaf
    Salt and pepper to taste

    Mix all the ingredients together, fry in some butter, and stuff the turkey!

     

Pecan Pie

    8 inch pie shell
    1 cup chopped pecans
    1/2 cup light corn syrup
    1/3 cup butter
    3/4 cup brown sugar, firmly packed
    3 eggs
    1 teaspoon vanilla extract
    1/4 teaspoon salt

    Cream the butter and brown sugar.  Beat in the eggs one at a time.  Stir in the pecans, vanilla, syrup, and salt.  Fill the pie shell with this mixture.  Spread pecan halves on the top.  Bake at 375 degrees for 30 minutes.

     

Creamed Corn Soup

    3 slices bacon
    1 No. 2 can Creamed Corn
    1 large onion, chopped
    2 tablespoons butter
    2 cups water
    1 tablespoon flour
    1 quart of milk
    2 dashes
    Maison Louisianne Creole Pepper Sauce
    salt, pepper.

    Dice bacon and cook over low heat in a dutch ovenor other heavy soup kettle until almost all the fat has been rendered.  Pour off rendered fat and add corn, water, and onion.  Cook, stirring often, for 10 to 15 minutes.

    In a saucepan, melt butter and stir in the flour;  when bubbly add the milk, stirring constantly. Cook, continuing to stir, until steaming hot; then add the corn mixture.  Mix well and season to taste with salt, pepper, and Maison Louisianne Creole Pepper Sauce.  Cook and stir for 15 minutes.  Enjoy!

Oyster Stuffing for Poultry (Farce d'Huitres)

Dear Chef Reese;

I am looking for a recipe for Creole stuffed bread and turkey dressing. Thank you for your time and attention.

James Frazier

Dear James;

The Creoles claim that oysters, eggs, chestnuts, or truffles are the only elegant dressings for poultry or game.

    For a 15 pound turkey:

    3 doz. oysters
    1 pint oyster water (water drained from the oysters)
    1 quart stale bread - wet and squeezed
    1 tablespoon butter
    1 tablespoon parsley
    1 sprig thyme
    1 bay leaf
    2-3 toes of garlic
    1 onion, chopped fine
    3 tablespoons sage
    2 tablespoon
    Maison Louisianne Creole Spices
    Salt, pepper to taste

    Always cook outside the fowl.  Drain the oysters.  Wet stale bread with hot water and squeeze thoroughly.  Chop the liver and gizzard of the fowl.  Mix bread with
    Maison Louisianne Creole Spices and sage. 

    Put a tablespoon of butter in frying pan.  Mix in onion, garlic, and add liver and gizzard.  As it begins to brown, throw in the chopped herbs, then add the bread, which has been mixed well and seasoned with the Creole Spices and sage.  Add teaspoon of butter, stir, and blend well.  Now add a pint or so of oyster water.  As it  reduces, mix in the oysters.  Stir 3-4 minutes.  Remove from heat.  Bake in Pyrex dish at 350 F for 25 minutes covered.  Enjoy! 
     

Parmesan Channel Catfish

    1/2 cup Parmesan cheese, grated
    1/4 cup flour
    1/2 teaspoon pepper
    1 teaspoon paprika
    1 teaspoon
    Maison Louisianne Creole Spices
    2 pounds catfish fillets, skinless
    3 tablespoons skim milk
    2 tablespoons butter, melted

    Combine Parmesan cheese, flour, and seasonings.  Dip catfish in milk and then coat with the cheese mixture. Place in baking dish.  Pour butter over catfish and bake at 400 F (200 C) until golden brown and fish flakes when tested with a fork, approx. 15-20 minutes.  Serve with corn bread and melon.  Serves 8.

The channel catfish is the main commercial species of the many freshwater catfish species.  About 80% of the domestic catfish harvest is from the Mississippi, where catfish is raised in 70,000 acre ponds.  Fresh farm-raised catfish is available year-round.  The peak harvesting season is from late summer to late fall.  Catfish is excellent baked, broiled, stuffed, barbecued, sautéed, and steamed, especially with our Creole Spices!

     

Swordfish Kabobs

    1 pound swordfish (or other firm white-fleshed fish) cut into 1 inch (2.5 cm) chunks
    One 20 oz. (560 gr.) can unsweetened pineapple chunks
    -reserve 3 tablespoons of the pineapple juice

    Marinade:
    2 tablespoons soy sauce
    2 tablespoons sherry
    2 teaspoons fresh ginger, grated
    1 tablespoon
    Maison Louisianne Creole Mustard
    2 cloves garlic, minced
    1 teaspoon brown sugar
    2 tablespoons vegetable oil

    1-2 large green peppers, parboiled, cut into large pieces

    Place swordfish chunks in marinade pan.  Drain pineapple and reserve the 3 tablespoons of juice.  Set pineapple chunks aside.  Make marinade by combining reserved juice, soy sauce, sherry, ginger, Maison Louisianne Creole Mustard, garlic, brown sugar, and oil.  Stir well and pour over swordfish.  Cover and marinate in refrigerator for 1 hour, turning once.  Using bamboo or metal skewers, make kabobs by alternating pineapple, green pepper, and swordfish: set aside.  Place on lightly oiled grill 4-5 inches (10-12 cm) from hot coals and cook 4-5 minutes or until swordfish flakes when tested with a fork.  The kabobs may be broiled in the oven.  Serve with pasta salad and fresh fruit. 

Your guests can be creative and helpful at dinner by making their own kabobs!

 

Marinated Vegetable Salad

    2 cups Maison Louisianne Creole Shut-My-Mouth Marinade
    2 stalks celery
    2 large carrots, scraped
    1/8 lb. fresh green beans
    1 green pepper cut into 1" squares
    1 small cauliflower cut into flowerettes
    5  green onions
    1 cup drained garbanzo beans
    1/4 cup olives
    lettuce

    Cut celery, carrots and green onions into 1" pieces. Remove strings from green beans. Cut beans into 1" pieces. Place celery, carrots, green beans, green pepper and cauliflower in Dutch oven with 2 cups Maison Louisianne Creole Shut-My-Mouth Marinade. Bring to boil. Cover and simmer 5-6 min. Add green onions, drained garbanzos and olives. Simmer 3 min. Remove from heat. Transfer to bowl. Cover. Chill at least 8 hrs. Serve over lettuce. Serves 6-8.

     

Red Beans and Rice

    1 pound red beans
    1 pound tasso, smoked sausage or cured ham
    2 medium onions; chopped fine
    1 large bell-pepper; chopped fine
    2 teaspoons
    Maison Louisianne Creole Spices
    2 teaspoons salt
    1 teaspoon ground black pepper
    1/2 teaspoon ground red pepper
    1/2 teaspoon ground white pepper fine
    2 cups chopped green onions
    1 cup chopped parsley

    Soak the beans overnight in water to cover.  (Soaking is not essential -- unsoaked beans simply take longer to cook. )

    If you are using tasso or ham, cut it into 1/2 inch dice.  If you are using sausage, slice  them 1/2 inch thick. 

    Place the beans in a Dutch oven or other large pot and add water to cover by about 2 inches. Bring to a boil.  Add the onions, bell pepper, meat, Maison Louisianne Creole Spices, salt and peppers.  Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender.  Soaked beans will take 1 to 1 1/2 hrs., unsoaked beans take up to 3 hours.  If the mixture begins to dry out, add more water.

    When the beans are tender, remove 2-3 cups of the beans, mash them with a fork, and return them to the pot. This makes a thick gravy-base for the beans.   If there still seems to be a lot of liquid in the pot, mash another couple of cups of beans the same way.  Stir in the green onions and parsley.  Serve over rice.

    Serves 6-8 as a main course, 10-12 as a side dish.

     

Black Jack Creole Burger

Cajun Remoulade Sauce

    1 medium onion
    1 bunch green onions
    1 stalk celery
    2 gloves garlic
    1/4 cup parsley
    1 tablespoon paprika
    1/4 teaspoon cayenne pepper
     2 teaspoons salt
    1/2 cup
    Maison Louisianne Creole Mustard
    2 tablespoons lemon juice
    2 tablespoons vinegar
    1 tablespoon Worcestershire sauce
    1 teaspoon
    Maison Louisinanne Creole Pepper Sauce or Tabasco
    3/4 cup vegetable oil

    Combine all ingredients except for the oil in food processor.  Turn on the food processor and slowly dribble in the oil.  Allow flavors to marry for 24 hours or at least 20 minutes.  Season to taste.  (You can use 1 tablespoon of
    Maison Louisianne Creole Spices instead of the paprika and cayenne pepper instead.)  Enjoy!

     

Maison Louisianne Quick Remoulade Sauce

 

Tujaque's Remoulade Sauce

    3 cups finely chopped white onions (about 3 large onions)
    2 cups finely chopped celery
    1 cup finely chopped green onions and green tops
    1 cup finely chopped fresh parsley
    1 cup finely chopped lettuce
    16 ounces
    Maison Louisianne Creole Mustard
    8 ounces horseradish
    1 1/2 pints olive oil
    red pepper to taste
    paprika - generous amount to get red color
    salt
    lemon juice
    vinegar

    Mix all chopped vegetables together.  Add Maison Louisianne Creole Mustard.  Mix well.  Add paprika, then olive oil, salt and pepper to taste.  Add a little lemon juice and vinegar to taste.  Makes about 2 quarts of sauce.  Sauce can be made in advance and keeps very well for several days. 

 

Crawfish Puppies

    I call those stuffed crawfish heads Puppies.  At PJ's, I use left over corn bread, bell peppers, celery, GREEN onions (The Holy Trinity), my Maison Louisianne Creole Spices, Tabasco, and lemon juice.  Stuff the CLEANED heads and bake @ 550 F, 5 min.  Then put 2 or 3 on a plate of crawfish etouffée. 

 

Creamy Creole Salad Dressing

 

Creole Mustard Dressing

    1 oz. apple cider or apple juice
    Juice of 1/2 lemon
    5 tablespoon.
    Maison Louisianne Creole Mustard

    Mix all ingredients in one jar.  The taste is enhanced with age.  Keep refrigerated.

 

Creole "Shut My Mouth" French Bread

    One baguette
    Butter, melted
    Parmesan Cheese
    Chopped garlic
    Maison Louisianne Creole Spices

    Cut baguette in slices.  Brush on melted butter.  Sprinkle chopped parmesan, garlic, and Maison Louisianne "Shut My Mouth" Spices.  Broil 3-4 minutes and serve.

     

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