Recipes
Dark Brown Cajun Roux
by Chef John Folse
Recipe from The Encyclopedia of Cajun & Creole Cuisine (2005) by Chef John FolseThis roux is used most often in sauce piquants, crawfish bisques and game gumbos; however, it is perfectly acceptable to use the dark brown Cajun roux in any dish in Cajun cooking.
Ingredients:
1 cup oil
1 cup flour
Method:
In a cast iron skillet, heat oil over medium-high heat to approximately 365°F. Slowly whisk in flour, stirring constantly for 3-5 minutes or until roux is light caramel in color. The final temperature should reach 385°F to 395°F. Remember that the darker the roux gets, the less thickening power it holds and the more bitter it will become.
Shrimp and Okra Gumbo Bayou Teche
by Chef John Folse
Recipe from The Encyclopedia of Cajun & Creole Cuisine (2005) by Chef John FolseBayou Teche winds its way through Acadiana, bisecting many Cajun villages along the way. Regardless of what bayou bank they reside on, all the people of Cajun Country are great gumbo cooks. This gumbo, or one similar to it, can be found simmering in most Acadian homes.
Ingredients:
3 pounds (35-count) shrimp, peeled and de-veined
1 (16 oz.) package cut frozen okra
2 1/2 quarts shellfish stock
1 cup vegetable oil
1 1/2 cups flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
1/4 cup minced garlic
2 bay leaves
2 Tbsp. chopped thyme
2 Tbsp. chopped basil
1 cup diced Creole tomatoes
salt and black pepper to taste
1 cup sliced green onions
1/2 cup chopped parsley
Louisiana hot sauce to taste
Method:
If you have head-on shrimp or reserved shrimp shells, make a shellfish stock. Otherwise, use purchased clam juice or seafood bouillon cubes. Water may also be used as a stock substitute.
In a cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until a Cajun brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add stock, one ladle at a time, until soup-like consistency is achieved. Bring to a rolling boil, whisking constantly.
Reduce heat to simmer, then stir in bay leaves, thyme, basil, tomatoes and okra. Season lightly using salt, pepper and Creole seasoning. Simmer 30 minutes, stirring occasionally. Stir in half of shrimp and continue to cook for 15 minutes. Additional stock may be used to reach desired consistency. Add green onions and parsley. Adjust seasonings if necessary. Remove bay leaves and gently fold in remaining shrimp.
Cook 3-5 minutes or until shrimp are pink and curled. Serve a generous portion in a soup bowl over steamed white rice with a dash of hot sauce. You may also wish to sprinkle 1/2 teaspoon of file powder or ground sassafras leaves over gumbo before serving.
Pan Roasted Gulf Fish with Roasted Red Pepper Beurre Blanc
by Chef Randy Cheramie
I love to cook fish. Usually, my rule of thumb in regard to fish is “less is more.” The actual technique for cooking the fish in this recipe is easy - a simple pan roast. A touch of elegance comes in a unique but simple sauce. This recipe was a favorite at Randolph’s Restaurant.
Ingredients:
2 six-ounce fillets of fresh Gulf fish (snapper, grouper, red fish, flounder, trout, etc.)
Creole or Cajun seasoning to taste
All purpose flour to dust
1 Tbsp. unsalted butter Beurre blanc:
1/2 cup white wine
1 bay leaf
4 peppercorns
1/2 peeled small roasted red pepper, pureed
1 small shallot, minced
1 tsp. cream
1/4 to 1/3 lb. unsalted butter cut into small pieces
1 Tbsp. chopped chives
Salt and pepper to taste
Method:
Preheat oven to 350 degrees F. Make the beurre blanc: combine the white wine, bay leaf, peppercorns, pureed pepper and minced shallot in a small saucepan. Heat over a medium heat till reduced to “au sec” - all but maybe a tablespoon of liquid. Add teaspoon of cream. Off heat, start whisking in the butter a little at a time to start forming an emulsion. Return to low heat and incorporate rest of butter. Strain, season and keep warm.Season the fish fillets on both sides and dust in flour. To a medium hot sauté pan add the butter and place the fillets flesh side down. Pan-fry till golden brown (about 2 minutes). Carefully turn fish and place sauté pan in oven for 3 to 4 minutes, depending on thickness of fish. Plate the fish and spoon a few tablespoons of sauce over fillets. Serves two.
Eggplant Fritters
by Ms. Anne Parr
This recipe was shared with me many years ago by Wilma Dusenberry of La Trouvaille Restaurant on Bayou Petit Caillou. I’ve made a few minor changes to the original recipe.
peanut oil for frying
powdered sugar
1 large eggplant, peeled and cubed
Batter ingredients:
1 cup all-purpose flour
1-1/2 tsp baking powder
1/3 cup sugar
1 cup whole milk
1 egg
1 tsp almond or vanilla extract
1/2 tsp salt
Heat peanut oil in a deep skillet to a depth of 1/2 inch. Set aside powdered sugar. Boil eggplant until tender. Drain well in colander and squeeze out excess water. Make a batter with remaining ingredients. Add eggplant to batter and mash with fork. Drop by spoonfuls into hot oil and fry until golden brown on both sides. Drain on paper towels. Dust with powdered sugar.
Makes 16-18 fritters.
Mango Mahi Mahi
by Farrell Harrison
Yield: 4 Servings
Prep Time: about 1 Hour
Difficulty: Medium
Ingredients:
4 6 oz portions of Mahi Mahi (if not available, monkfish or swordfish may be substituted)
12 large sweet potatoes
16 oz heavy whipping cream
4 oz unsweetened butter
5 ripe mangoes
1 red onion diced small
1 red bell pepper diced small
1 green bell pepper diced small
1 bunch of cilantro
1 oz mandarin or mango flavored Vodka
1 oz Triple Sec
8 chives for garnish
Non-stick cooking spray
3 T. Kosher salt
2 t. black pepper
¾ t. white pepper
½ t. cayenne pepper
1 T. cumin
1 T. chili powder
2 T. granulated garlic
dash cinnamon
dash nutmeg
¼ t. cinnamon (for sweet potatoes)
¼ t. nutmeg (for sweet potatoes)
Method of Preparation:
- Lay out two pieces of plastic wrap on a cutting board. This will help make clean up easier. Using a vegetable peeler, peel the sweet potatoes, ensuring that any eyes of the sweet potatoes are peeled off and disposed of. Fold in the sides of the plastic wrap; roll the wrap and peelings into a ball and throw away. Preheat oven to 350º.
- Cut sweet potatoes into 3/4″ cubes and place in a stock pot with water.
- Salt water in stock pot with 2 T. of salt, and bring to a boil. The salt will help to bring out the natural sweetness of the sweet potatoes as they cook. Cook sweet potatoes until tender (about 20 - 30 minutes).
- While sweet potatoes are boiling, mix all seasonings in a bowl.
- Using a sharp knife, cut the bottom from each mango. This will give you a flat surface to ensure a safer cutting of the flesh of the mango. Being very careful, cut through the mango 1″ from center. This will hopefully miss the hard seed of the mango. If you hit the seed, just restart at the top of the mango, except moving slightly away from the center this time.
- You should now have 10 pieces of mango with flesh and skin attached. Carefully make slits in the fruit to form cubes. These cubes will help make removal easier. When you have made all 10 into cubes, run your knife between skin and flesh of the fruit to loosen the cubes.
- Dice red onion and bell peppers into small squares (about ¼” cuts). Finely chop the cilantro.
- Combine 1 t. of the seasoning mix, diced bell peppers, diced red onion, cilantro, liquors, and half of the mango cubes in a bowl and toss to coat. Allow to chill and macerate for 30 minutes.
- Using a blender, puree the remaining mango fruit. This should form a sweet yellow sauce.
- When sweet potatoes are done, strain off water. Place strained sweet potatoes in bowl for electric mixer. Using the wire whip, whip sweet potatoes, softened butter, cream, cinnamon and nutmeg. If sweeter potatoes are desired, add sugar to your liking. Set aside and keep warm.
- Using a non-stick sauté pan (large enough to fit all the fish or use two pans), warm pan over medium heat. Season both sides of Mahi filet and coat with non-stick spray. Place in pan and sear until golden brown crust forms and flip and sear opposite side. Thicker pieces of Mahi might need to be finished in oven.
- Place sweet potatoes in a piping bag with a star-tip. If piping bag is not available, use a gallon Ziploc bag with one bottom corner cut off after bag is filled. Carefully pipe hot sweet potatoes in continuous row on plate.
- Place finished Mahi filet atop piped potatoes. Spoon 1-2 teaspoons of sauce onto the Mahi. Place a small handful of mango salsa on top of fish.
- Garnish with chives.
Creole Cream Cheese Mashed Potatoes
by Kenneth Temple
Serves: 6
5 Russet Potatoes (washed, peeled, diced)
½ stick Butter, cut into small pieces
¼ cup Milk, warmed
¼ cup Heavy cream, warmed
1/4 lb. Pickled pork, diced
4 oz Creole Cream Cheese
Salt and pepper to taste
Half-fill stock pot with water. Bring water to a boil and add potatoes. Once potatoes are fork tender, remove potatoes, saving water in stock pot. Boil pickled pork in same water. Begin to mash potatoes (leaving lumps), add butter, milk, and cream (it’s important to add while potatoes are hot). When pork is cooked, incorporate into potatoes. Stir in Creole Cream Cheese, salt and pepper. Serve warm.