Dear Chef, could you please share a great recipe for fried oyster po boys . . . I've been wanting one ever since I was in Louisiana at the end of January. Yummy.
Erika: First get a fine French bagette and 12 plump oysters, then...
2 cups corn meal
How To: Heat oil in large iron pot. When it gives off a light smoke, it is ready to cook the oysterrs. Mix milk, Creole Mustard, and egg in a bowl. Add salt and 'Shut My Mouth' Creole Spices to the corn meal. Place oysters in mil mixture, then place them in the corn meal mixture, then deep-fry them in the vegetable oil for 3-4 minutes. Spread mayo, Creole Mustard, sliced lettuce, and a little lemon juice on the french bread, add oysters, and enjoy! Makes 2 Po-Boys.
1 can tomato soup
Cook all together about 15 minutes. Serve over fillet of steamed or poached fish.
I am interested in having a Crawfish Boil. I need materials, instructions, etc... Bill Green
Dear Bill - New Orleanians always season up the water before boiling any crab, crawfish, artichokes, or shrimp. I use:
Zataran's Crab Boil packs
Hint: Throw in potatoes & sprinkle our Shut My Mouth Creole Spices on top AFTER the boil is out of the pot. I dump my boil on a Times Picayune newspaper, served on a large table! Bon Temps! Chef Reese.
I was hoping you knew how to cook chicken lousianne....it is hard to find on the internet......thanks, Djreeze
You have asked for our signature chicken. Here goes...
There was a restaurant in the French Quarter, on Rue Iberville, called La Louisianne. It was owned by some friends of mine. Before that it was called Diamond Jim Moran's. I first worked at Diamond Jim's. He got his name from all the diamonds he wore; rings, tie stick pins, et al. Diamond Jim was the flamboyant confidante of Governor Huey P. "Kingfish" Long. La Louisianne became the place to be seen, not just for local Captains of Industry and Political Leaders but for visiting Presidents, Actors, Admirals, and Diplomats. (By the way, La Louisianne was established in 1881.)
1 chicken, boiled until tender
Cut chicken into pieces and fry in peanut oil and 4 tablespoons butter until brown. When brown, wet cooked chicken on a platter and place into a warm 200 degree oven.
Melt the remaining 2 tablespoons butter in a heavy pan. Add the flour slowly, cook over a LOW heat, for 5 minutes. Add the beef consumme. Wix well to a creamy consistency, keep stirring at all times. Add the sliced mushrooms, olives, arichoke hearts, sherry, Creole Spices, salt, and cayenne to taste. Cook all for a few more minutes to blend flavors.
Remove the platter from the oven, and pour the sauce mixture over the chicken. Garnish the plate with orange slices and parsley.
Bon Temps! Red Beans and Ricely Yours, Chef Michael.
Copyright © 2016 Maison Louisianne Creole Products Tel: (888) 855-8550