|
Blackened Fish
Boiled Crawfish
Blueberry & Seasoned Pork
Roast
Cajun Hot Buffalo Wings
Crab Cakes
Crawfish and Garlic Beurre Blanc
Sauce
Crawfish Ettouffee
Crawfish Pie Filling
Down South Jambalaya (Chicken and
Sausage)
Mau Mau's Crayfish Etouffee
New Orleans Muffuletta Sandwich
Uncle Dewey's Bar-B-Q Ribs
Grillades
Hot Crawfish and Cream with
Tortellini
Mardi Gras Scampi
Oyster and
Andouille Pastries
Oysters Bienville
Oysters
Rockefeller
Oysters Rockefeller (Single
Serving)
Pasta Jambalaya (Pastalaya)
Panneed Veal with Hunter's
Sauce
Pork Tournedos Bayou Teche
Seafood Sauce
Piquante
Shrimp Creole
Shrimp Fettuccine from Fresh
Shrimp
Shrimp
with Proscuitto
Soft Shell Crabs Broussardville
Soft Shell Crabs
Juliette
Tamale Balls
Traditional Red Beans and Rice
Trout
Pontchartrain
Trout and Shrimp Capellini with Beurre
Blanc Sauce
Veal a la Teche
Veal
Andre'
Blackened
Fish
Ingredients
Filet of firm fish (Red,
Drum, Tuna, Sheephead, Grouper)
3 oz. butter
melted
Seasoning mix (Salt, cayenne, white and black
pepper, chili powder, garlic, thyme, cumin and or other
seasonings).
Preferably in a cast iron
skillet, and outside or under a good hood, heat the
skillet extremely hot. Pat the filet dry, press the
seasoning into the flesh, pass the seasoned fish through
the melted butter and drop into hot skillet. When the
fish turns white on the edges, (about 4 minutes) turn it
over. Remove the fish and dribble fresh butter on the
fish. © 1984 John Albrecht,
CEC
Return to
top
Blueberry & Seasoned Pork
Roast
Ingredients
1 ea. - 6 or 7 lb. Boston Butt Pork Roast
(trimmed)
1 packet - Lipton onion / mushroom soup
(dry)
10 oz. - Blueberry fruit spread or
Blueberry Jelly
Tony Chachere's
Seasonings
Black Pepper
Kitchen bouquet
Garlic powder
Cooking Instructions
Rub and coat roast with Kitchen Bouquet as
to allow seasonings to stick to it. Sprinkle generously
with Tony Chachere's Seasonings, garlic powder, and
Black Pepper. Sprinkle and pat with Lipton onion /
mushroom soup mix. Spread Blueberry jelly or fruit
spread over the top of the roast. Wrap very tightly with
3 layers of aluminum foil. Place in preheated oven @ 250
°F and cook slowly for 8 hours (overnight is easiest).
Leave wrapped until ready to serve as to hold in juices.
The recipe makes its own "Au Jus ". Slice and enjoy !
Makes about 8-10 servings
Note: Fresh mushrooms and a
½" cup of your favorite red wine added makes this recipe
divine !!!! © Chef Jeff
Hebert, Baton Rouge, Louisiana
Return to
top
Boiled
Crawfish
Ingredients
10 gallons water
6
whole garlic
10 lemons cut in half
7 large onions,
chopped coarsely
1 celery, chopped coarsely
10 bay
leaves
2 bags crab boil
2 boxes salt
2 c.
cayenne pepper
5 # new potatoes (B-type)
1 sack
crawfish well rinsed in cold water
In a 20 gallon pot, add
all ingredients except the potatoes and crawfish. Bring
to a boil and let blend for about 5 minutes. Add
potatoes, let water come back to a boil, cook for about
8 minutes. Add crawfish, return to a boil, cook for 4
minutes only!!!!Turn off burner, let soak for 8 minutes,
add ice on the crawfish, let soak another 5 minutes.
Test for seasoning, if not seasoned enough, let soak and
check about every 5-10 minutes until they reach the
desired seasoning. Drain and enjoy.
Note- Anything can be
added to the water before the crawfish go in (i.e. corn
on the cob, hot dogs, smoked sausage, artichokes,
mushrooms, eggs, head on shrimp). Be sure to allow
enough cooking time for each item before the crawfish
are added. © 1984 John Albrecht,
CEC
Return to
top
Cajun Hot Buffalo Wings
10 # Chicken Wings
Red, white
and black pepper, granulated garlic
1 1/2 c. Red hot
sauce
1 c clarified butter
Sprinkle frozen chicken wings
with peppers and garlic, bake at 425 degrees for 20
minutes, turn over, bake another 20 minutes, or until
brown. (You can substitute deep frying for 12 minutes
total). Mix butter and hot sauce, toss over cooked
chicken wings, serve with blue cheese dip and celery
sticks. Note- For added heat, reduce butter and
increase hot sauce.© 1984 John Albrecht,
CEC
Return to
top
Crab
Cakes
1 # lump crabmeat
1 # backfin crabmeat
1 # clawmeat
1 tsp dry mustard
1 tsp cayenne
1 Tbsp Worcestershire
sauce
1 Tbsp Chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 oz. clarified butter
Clean crabmeat of any shells. Mix
mustard, red pepper, Worcestershire sauce, parsley and
eggs with mayonnaise, fold in crabmeat. Add bread crumbs
and mix. Using a 4 oz. scoop, form cakes. Saute over
medium heat in butter until brown on both sides. Serve
with corn relish, mustard, mayonnaise, tartare sauce or
cocktail sauce. © 1984 John
Albrecht, CEC
Return to
top
Crawfish
and Garlic Beurre Blanc
Sauce
Ingredients
1/4 c. melted butter
2
tbsp garlic
1/4 c. green onions
1/4 c sliced
mushrooms
1/4 c dry white wine
1/2 c whipping
cream
1 # crawfish tails
3/4 # butter chips
cold
Salt and pepper to taste
1/4 c melted butter, add
garlic, mushrooms, green onions and sauté until wilted.
Add wine and reduce by half. Add whipping cream and
reduce by half again. Add crawfish. A little at a time,
swirl in the cold butter chips. Remove from heat, season
with salt and pepper (red or white). Serve over or under
your best fish. © 1984 John
Albrecht, CEC
Return to
top
Crawfish
Etouffee
Ingredients
1 # crawfish tails (fat
pack if available)
1/4 # butter
2 tbsp all purpose
flour
1 medium onion - diced
1/2 bell pepper-
diced
3 stalks celery- diced
2 pods garlic or 1
tsp- minced
1 tsp sweet basil
1 tsp leaf
thyme
1/4 c. diced parsley
1/4 c. diced onion
tops
1/2 c. shrimp or seafood stock, water if
unavailable
Red, white, black pepper, and salt to
taste
Sauté flour and butter
together to form a blonde roux. Add celery, onion, bell
pepper and garlic, sauté until the onions clear. Add
shrimp stock and fat if available. Add basil and thyme,
some pepper. Simmer 20 minutes minimum. Ten minutes
before serving, add crawfish tails and bring back to a
light simmer. Adjust salt and peppers to taste.
Immediately before serving, stir in onion tops and
parsley. Serve on hot Louisiana rice. Serves up to
4 people. © 1984 John Albrecht,
CEC
You may also use this recipe to fill a
Crawfish Pie:
Let cool and add to puff
pastry or other pastry squares, about 5" square, fold
over as an apple turnover, crimp two edges and eggwash.
Bake at 375 for 15 minutes. Serve with extra Etouffee
over or under pies. © 1984 John
Albrecht, CEC
Return to
top
Down South
Jambalaya (Chicken and Sausage)
Ingredients
6 chicken breasts or one whole chicken,
cut up into bite size pieces
1 pound of sliced sausage
3 tablespoons of oil
1 cup chopped green
pepper
1 cup chopped onion
1 tablespoon chopped or minced
garlic
3 teaspoons Worcestershire
sauce
1 cup tomato sauce
Salt and Pepper to taste
4 cups of chicken broth
2 1/2 cups uncooked rice
In a large pot, brown the meat in
the oil. Remove meat and sauté vegetables until onions
are clear. Add Worcestershire sauce, chicken broth,
tomato sauce, seasonings, and simmer for 15 minutes.
Stir in meat and rice. Cover and cook for 30 minutes on
medium heat, stirring occasionally. Then cook 20 more
minutes on very low heat without stirring. Servings:
Approximately 8
Return to
top
Mau Mau's Crayfish
Etouffee
5 # crayfish tails (the best are
from Louisiana waters)
Vegetables:
9-10
bunches of green onions (chopped)
2 onions
(chopped)
1 bunch celery - about 9 pieces
(chopped)
7 toes garlic (chopped) and garlic
powder (to taste)
1 bunch parsley
(chopped)
1 1/2 sticks of butter (to sauté the
vegetables) OR canola oil
5 cans of chicken broth (if
too thick add a sixth can)
1/2 can tomato paste (to
color and thicken)
Approx.3 lg. cooking spoons flour
(not tablespoons)
A little water from rinsing
crayfish bags
Salt (to taste)
Pepper (to
taste)
Tony Chacherie's Creole Seasoning (to
taste)
Sauté vegetables in butter. Add
chicken broth, tomato paste, flour, crayfish, and
water. Add salt, pepper, and Tony Chacherie's to
taste. May add a dash of Tabasco. Cook
approximately 1 hour on low heat. Serve over
rice. Approximately 15
servings.
Return to
top
New Orleans
Muffuletta Sandwich
On Italian or French Bread,
layer thin slices of Genoa Salami (1/4 lb.), Ham (½
lb.), Mortadella (1/4 lb.), Provolone Cheese (1/3 lb.).
Top with Boscoli Italian Olive Salad. Heat &
Serve.
Traditionally served on an 8
inch round, 2 inch thick, crusty Italian bread made in
New Orleans, especially for the Muffuletta
Sandwich.
Need Olive Salad for this
recipe?
Uncle Dewey's Bar-B-Q
Ribs
Ingredients
4 racks of Baby Back Pork
ribs (1 rack per person)
1 liter Coke
1 liter
Pineapple juice
1 cup brown sugar
Bar-B-Q Sauce
2 large onions, chopped
2 cloves of
garlic, chopped
1 bell pepper, chopped
1 small can
tomato paste
2 tablespoons canola or corn oil
2
tablespoons Worchestershire sauce
1 large tablespoon
Dijon mustard
1 cup Balsamic vinegar
1/2 teaspoon
cayenne pepper
1/2 teaspoon black pepper
1/2
teaspoon white pepper
1/2 cup lemon
juice
1. Boil ribs in mixture of Coke, pineapple
juice, brown sugar. If ribs are not submerged in
liquid, add water. Boil 1 hour. (Don't throw out the
liquid!)
2. Grill ribs on Bar-B-Q for 5-10 minutes on
each side.
3. To make sauce...sauté onions, garlic,
bell pepper in oil for about 5 minutes. Then add
tomato paste and about 3 cups of the liquid remaining
from boiling. Now add Worchestershire sauce, mustard,
vinegar and spices. Let boil down until thick like
Bar-B-Q sauce. Add lemon juice at the end. (Here's
a little trick...if you like your B-B-Q sauce a little
sweeter, add more brown sugar here!)
4. Dip ribs in
sauce, then put back on Bar-B-Q pit on LOW HEAT for
another 10-15 minutes. Don't let the sauce
burn...
5. Now its time to get dirty...the meat
will fall off da bones and into yo mouth.
Enjoy!!!
© 2000 Rene Brunet
III
Return to
top
Grillades
Ingredients
2 Tbsp. oil
5 # beef
round cut in 3" squares and pounded thin
4 tbsp.
flour
2 medium onions diced
1 bell pepper
diced
3 tbsp. minced garlic
2 tsp leaf thyme
3
bay leaves
3 c. beef stock
1 303 can "Rotel"
tomatoes
1 small can tomato paste
1 c. chopped
parsley
Salt and white pepper to taste
Brown beef in oil, remove
from pot (cast iron Dutch oven works best). Clarify the
fat by boiling any water out of the oil. Add flour and
make a medium dark roux. Add onions and peppers, sauté
until onions clear. Add garlic, thyme, bay leaf, beef
stock, "Rotel" tomatoes, and browned beef. Bring up to a
boil and reduce to a simmer, add tomato paste, cook
until beef is tender-45 minutes is about the minimum.
Before serving, add fresh parsley and adjust seasoning
with salt and white pepper. Traditionally this dish is
served over grits, but it does well over pasta, rice,
mashed potatoes or staling biscuits. Serves about
12. © 1984 John Albrecht,
CEC
Return to
top
Hot
Crawfish and Cream with
Tortellini
Ingredients
1# cooked
Tortellini
1# crawfish tails
1 pt. whipping
cream
1 tsp. butter
1/4 c. diced onion
1/4 c
diced red or green bell pepper
2 tbsp chopped
garlic
2 tsp chopped parsley
2 tsp chopped green
onion tops
Salt and cayenne to taste
Melt the
butter in a skillet, add onions and bell pepper and
sauté until the onions clear. Add whipping cream and
simmer until the cream coats the back of a spoon. Add
crawfish tails and reheat to simmer, add Tortellini,
parsley, green onions, salt and pepper to taste. If too
thick, add a little more cream, too thin, a tsp of corn
starch in cold water can be added while simmering.
© 1984 John Albrecht, CEC
Return to
top
Mardi
Gras Scampi
Ingredients
60 peeled and de-veined 21-25 count
shrimp, tail on
4 oz. butter
10 mushrooms
sliced
2 bunches green onions sliced
5 tbsp
garlic
5 tomatoes wedged
3 Golden bell peppers,
julienne
3 red bell peppers, julienne
1/2 c. lemon
pepper seasoning
5 c. white wine
salt, red pepper,
dill
10 tbsp butter, frozen
5 tbsp grated Parmesan
cheese
30 oz cooked pasta- angel hair, cappelini,
fettucini
This is a fast sauté item. Put the
first 4 oz butter in a heated sauté pan or rondo. Add
shrimp, mushrooms, green onions, and garlic, then sauté.
When the shrimp begin to turn pink, add the tomatoes,
both peppers, lemon seasoning, other seasoning, and
sauté for 1 minute on high. Add white wine and blend
together. When the wine has heated, lower the fire, add
frozen butter, Parmesan cheese and shake/stir. Fold in
the pasta. Serves 10 , serve immediately. © 1984 John Albrecht,
CEC
Return to
top
Oyster and
Andouille Pastries
Ingredients
30 oysters and
liquid
2 sheets of 8.5 x 13 puff pastry
1 egg
beaten
1/4 c. melted butter
1/2 c. diced Andouille
sausage
1 tsp garlic chopped
1/4 c. sliced
mushrooms
1/4 c. green onions
1/4 c. diced
tomatoes
1/4 c. bell pepper
2 oz. champagne or
white wine
1 c. heavy whipping cream
1/4 # cold
butter chips
Salt and pepper to taste
Place one sheet of pastry
over the other. Cut out circles with pastry or biscuit
cutter. Brush the top with egg wash and bake at 400
degrees about 12 minutes or until golden brown. Set
pastry aside and keep warm-do not cover!!! In a
saucepan, add 1/4 c. of melted butter. Sauté Andouille
sausage and all vegetables until soft. Add oysters,
liquid, and wine. Sauté about 2 minutes. Add heavy cream
and simmer until reduced by half. When cream is a saucy
consistency, add chipped butter a little at a time,
swirling the pan as the butter goes in. Continue
swirling or the butter may break if left to overheat.
Season with salt and pepper. Remove top half of pastry,
spoon mixture over the bottom, and replace the top
pastry.
Serves 8. © 1984 John Albrecht,
CEC
Return to
top
Oysters Bienville
Ingredients
1/8 # bacon
4 oz.
sliced mushrooms
4 cloves garlic-minced
1/4 bunch
green onions-chopped
1/2 stick butter (1/8 #)
2 c.
flour
1 1/2 qt. milk
1/4 tsp. egg shade food
color
1/2 # boiled shrimp diced
1/2 pt. oyster
juice
1/2 c. lemon juice
1/2 c. sherry
1/4 c.
chopped parsley
6 doz. oysters with shells
Cut bacon into small
pieces and fry until brown. sauté mushrooms, garlic and
green onions. Add butter and when it has melted, blend
in flour. Cook slowly 5 minutes, then gradually stir in
milk. After sauce thickens, add egg coloring, shrimp,
oyster juice, lemon juice, sherry, and parsley. Simmer
slowly 15 minutes.
Have 12 pie pans half
filled with rock salt. Arrange 6 oyster shells in each
pie pan. Put a raw oyster ( at room temperature) on each
shell and top with sauce. Place under broiler (6 inches
from heat) until heated thoroughly and browned on
top. Serves 12. © 1984 John
Albrecht, CEC
Return to
top
Oysters
Rockefeller
Ingredients
1 to 2 stalks
celery
1/2 to 1 # frozen spinach
1 bunch
shallots
Anise seed to taste
1 to 1/2 # butter
(melted)
1 to 2 oz. Lea and Perrins
salt, pepper
and cayenne to taste
6 doz. oysters
Grind or chop vegetables
very fine. Add anise seed to achieve desired flavor. Add
melted butter and Lea and Perrins sauce to desired
consistency. Blanch oysters at 300 degrees for 3
minutes, discard liquid. Put one oyster in each shell
and top with a spoonful of sauce. Broil until heated
throughout. Serves 8-12 Please note that
this freezes well without the
oysters.
© 1984 John
Albrecht, CEC
Return to
top
Oysters Rockefeller (Single
Serving)
Ingredients
6 oysters
1/4
lemon-juiced
1/4 # butter softened
1 tbsp anchovy
paste
1/2 tsp minced garlic
1 tbsp diced
pimento
1 tbsp minced onion
1 tbsp minced bell
pepper
1/2" strips of bacon raw
Shuck oysters,
coarsely chop the meat and spoon back into 4 shells.
Sprinkle with lemon juice. In a bowl, combine butter,
anchovy paste, garlic, pimento, onion and bell pepper.
Mix thoroughly. Fill shells with equal amounts of
mixture, top each with strip of bacon.
Bake at 450
degrees for 6 minutes on a bed of rock salt.
Serves 1. © 1984 John Albrecht,
CEC
Return to
top
Panneed Veal
with Hunter's Sauce
Ingredients
2- 2 oz. veal
scallopinis
4 oz.. veal demi glace or light espanole
sauce
3 sliced mushrooms
2 tbsp chopped shallots
or green onion
1/2 c. dry white wine
1/2 tbsp
butter
Bread crumbs
1 egg
1/4 c
milk
Tarragon
Parsley
Salt pepper garlic to
taste
Seasoned flour
Clarified Butter, Olive or
other oil for sautéing
Beat egg and add milk,
season (eggwash). Have all ingredients chopped and ready
for use. Pound the veal. Heat the pan for use, add oil
or clarified butter. Dust veal in seasoned flour, dip in
eggwash, cover with Bread crumbs and sauté, turning
once. Should take about 3-4 minutes total. Remove the
veal and set aside in a warm oven. Add 1/2 tsp butter to
pan, add shallots and mushrooms and sauté. When wilted,
deglaze the pan with wine, add tarragon and espanole
sauce. Simmer 3 minutes, add parsley, spoon over veal on
a bed of rice, pasta, or other starch. © 1984 John Albrecht,
CEC
Return to
top
Pasta
Jambalaya
(Pastalaya)
Ingredients
1-1/2 Lbs. - Boneless Skinless Chicken
Thigh Meat - Chopped
1-1/2 Lbs. - Manda (or your favorite)
smoked Pork Sausage - Sliced
1-1/2 Lbs. - Boneless Boston Butt Pork -
Cubed
1-1/2 Lbs. Onions -
Chopped
4 - Stalks of Celery -
Chopped
2 - Small Bell Peppers (Green, Red,
Or Yellow) - Chopped
1 - Bunch Of Green Onions (Shallots)
- Chopped
1/2 Cup - Parsley Flakes
1 - Tablespoons of Sweet
Basil
3 - Bay Leaves
3 - Tablespoons of Fresh Garlic -
Minced
1 - 14oz. Can Of Delmonte Cajun Recipe
Stewed Tomatoes
1 1/2 Lbs. - No.3 Luxury
Spaghetti
4 1/2 Cups - Water
Dash of your Favorite Hot Sauce (Crystal
or Tobasco)
Dash of Black Pepper
Dash of Cayenne Pepper
Dash of Tony Chachere's Creole
Seasoning
2 tbls - Garlic Powder
2 tbls - Worcestershire Sauce
2 tbls - A1 Steak Sauce
Brown the chicken sprinkled with Tony's
seasonings then remove from pot. Brown pork first, then
boil down with some water till tender (about 30 minutes)
and most of the water has reduced. Add sausage to pork
and brown for about 10 minutes on medium heat while
constantly stirring. Next add onions, bell pepper,
celery, Cajun recipe, bay leaves, basil, parsley flakes,
fresh garlic, and dash of hot sauce. Let cook down on
medium heat while carefully stirring to prevent
sticking. Vegetables will make extra water. When cooked
thoroughly and vegetables are wilted, add the water
(4-1/2 cups) and return chicken to the pot. Next season
mixture with pepper, garlic powder, Worcestershire, A1
and Tony's. Remember that pasta will absorb the
seasonings, so make sure the water tastes just a little
more salty and peppery than you would like. Next, raise
the heat to medium high so water starts boiling. Break
pasta in half and sprinkle into mixture. Be careful that
pasta does not stick together and clump. When all the
pasta has softened and absorbs most of the water, lower
heat to medium low and add the green onions. Stir
carefully; place lid on pot for 3 minutes. Next lift the
lid, stir pot completely then replace the lid. Lower
heat to very, very low and cook covered for 15
minutes.
Finally, turn the heat off,
do not remove the lid, and let sit for 30
minutes. After this, lift the lid, stir the pot over,
and your dish is ready to serve…………………………..Enjoy
!!!
Note: A cast iron pots works
best. Serves 8.
© Chef Jeff
Hebert
Return to
top
Pork
Tournedos Bayou Teche
12-3 oz port loin or tenderloin
medallions
1/4 c. oil
1/4 c diced onion
1/4 c diced celery
2 tbsp chopped garlic
1/4 c sliced mushrooms
1/4 c green onions
2 oz red wine
3 cups of brown sauce
Salt and black pepper to
taste
Stale french bread
Season medallions with salt and pepper.
Saute in oil over medium high heat, browning on both
sides. Add onion, celery, garlic, mushrooms, and green
onions. Saute until vegetables wilt, deglaze with red
wine, reduce by half, and add brown sauce. Cook until
done. Slice and toast stale french bread, serve one
medallion per slice of bread (2) and cover with sauce.
Serves 6 © 1984 John Albrecht,
CEC
Return
to top
Shrimp Fettuccine from
Fresh Shrimp
5 # head on Shrimp
1/2 # butter
1/2 # flour
1 bunch onion tops, chopped, white and
green separated
1 carrot
2 sprigs celery
1 qt heavy whipping cream
4 tbsp butter
4 tsp chopped garlic
Black pepper, salt
Chopped fresh parsley
3 # fettucini, linquini, angel hair pasta,
or other pasta, cooked and set aside
Peel and devein shrimp. Put heads, shells,
celery, root ends and cutoff of the onion tops, carrot
in small stock pot, cover with water and bring to a
simmer. Turn off fire and let steep for 20 minutes,
strain and replace into stock pot, bring to simmer,
allow to reduce by half. Combine flour and butter and
cook to a light blond roux. Add small amounts of roux to
hot stock until it reaches a thick but not pasty sauce.
Simmer 10 minutes or more.
Saute onion whites and garlic in 4 oz
butter. Add peeled shrimp. When lightly cooked add
shrimp to sauce and bring to a simmer. Add heavy cream,
return to simmer, add Parmesan cheese, black pepper and
salt to taste.
Reheat your pasta (hot water or steamer)
and spoon shrimp sauce over drained pasta. Garnish with
fresh parsley. © 1984 John Albrecht,
CEC
Return to
top
Traditional Red Beans and
Rice
Ingredients:
1 # red kidney
beans
1/2 c. bacon drippings (or other oil)
1 c.
chopped onions
1 c. chopped celery
1/2 c. chopped
bell pepper
1/4 c. diced garlic
1 c. sliced green
onion tops
1/2 c. chopped parsley
2 c. diced
ham
3 links Andouille or other smoked
sausage
Salt, cayenne, Worcestershire sauce and Cajun
Chef liquid hot sauce to taste
The beans will
cook faster if they have been allowed to soak overnight.
You can either cook them long and slow, as in a crock
pot, or, by the following method. If the beans have not
been soaked overnight, prep the beans only by covering
them with about 2 inches, bring them to a boil, cover
and remove from the heat and let soak for 1 hour. Cook
as follows if whether the beans have soaked overnight or
for the 1 hour.
Heat the bacon fat
and sauté the onions, celery and bell pepper, garlic and
ham. Sauté until the onions are clear, (about 5 minutes)
add the sausage and beans. Cook another 5 minutes. Cover
the beans with water or chicken stock, bring to a boil
and allow to boil for about 2 hour. Stir occasionally to
avoid burning the bottom of the pot. Reduce heat and let
simmer about another hour. Stir occasionally during this
hour (no stirring is needed in a crock pot, throw in the
ingredients, turn it on and come back in six or seven
hours). Add salt, cayenne, Cajun Chef hot sauce,
Worcestershire sauce. If the beans have not creamed,
take a spoon and smash them on the side of the pot. Add
parsley and onion tops just before serving over cooked
rice. Note: This dish gets better the second day.
© 1984 John Albrecht, CEC
Return to
top
Seafood Sauce
Piquante
Ingredients:
1 # 21-25 count
Shrimp
1 # crabmeat
1 # firm flesh fish (Red,
Drum, Grouper)
1/2 c. oil
1/2 c. flour
1 c.
chopped onion
1/2 c. chopped celery
1/2 c. chopped
bell pepper
3 tbsp chopped garlic
1 can Rotel
Tomatoes
1 can tomato sauce
1 tbsp chopped
jalapenos or chili peppers
2 bay leaves
1/2 tsp
thyme
1/2 tsp basil
1/2 qt seafood stock
1 c.
chopped green onion
1 c. chopped parsley
salt and
pepper to taste
2-3 cups cooked rice or
pasta
Make a medium dark roux
with flour and oil. Add onion, bell pepper, celery and
garlic. Sauté until onions clear. Add tomato sauces and
herbs. Slowly add seafood stock until all is in. Simmer
30 minutes. Add seafood except crabmeat, simmer 8
minutes. Add onion tops and parsley, add crabmeat,
Adjust salt and pepper, serve over rice or pasta.
Serves 8. © 1984 John Albrecht,
CEC
Return to
top
|