Tag: Cajun Cooking

Step into Cajun Cuisine with a Delicious Shrimp Boil

If you’re looking to bring a taste of Louisiana to your dining table, this Cajun Shrimp Boil recipe from Louisiana Cookin is just what you need. Bursting with bold flavors and succulent shrimp, this dish is a true Cajun delight. The best part? You can personalize it by adding your favorite ingredients alongside the shrimp, so get ready to embark on a culinary adventure!

Ingredients

Directions

  1. Preheat your oven to 375°F.
  2. Trim about half an inch off the top end of each garlic bulb, ensuring the cloves remain intact. Place the garlic bulbs, cut side up, on a sheet of aluminum foil. Drizzle them with olive oil, then tightly wrap the foil around them.
  3. Pop the garlic package into the preheated oven and let it roast until the cloves turn soft and golden, which should take around one hour. The aroma will fill your kitchen, making it hard to resist the anticipation of the flavorful shrimp boil to come.
  4. Time to prepare the stockpot for the boil! Fill a large stockpot with 12 quarts of water. Now, add the concentrated shrimp and crab boil, along with the crawfish, shrimp, and crab boil bag. Squeeze the juice from the halved lemons into the pot, then toss in the lemon halves themselves. Include the bay leaves and black peppercorns as well. Give everything a good stir to distribute the flavors evenly.
  5. Cover the stockpot and crank up the heat until the water reaches a rolling boil. Maintain this vigorous boil for about 30 minutes to allow the spices to infuse the liquid.
  6. Time to add the roasted garlic, celery, and onions to the pot. Once they’re in, let the boil resume its lively bubbling for another 5 minutes. This will allow the flavors to meld together and create a savory base.
  7. Carefully introduce the unpeeled fresh shrimp into the pot. Give it a gentle stir to ensure every shrimp is fully immersed in the flavorful broth. Cover the pot, turn off the heat, and let it sit for 10 minutes. This will allow the shrimp to cook gently in the residual heat, ensuring they remain plump and juicy.
  8. Now comes the exciting part—draining the shrimp boil. Remove the lid, carefully pour the contents of the pot into a colander, and bid farewell to the seasoning bag and bay leaves as they make their exit. Your aromatic Cajun shrimp, infused with the essence of garlic and spices, are now ready to be devoured.
  9. To serve your Cajun Shrimp Boil, provide lemon wedges, cocktail sauce, melted butter, rémoulade sauce, Cajun seasoning, and French bread on the side. These accompaniments will complement the flavors and add an extra layer of deliciousness to your meal. Don’t forget to garnish with fresh parsley for a vibrant finishing touch.

Side Dish Suggestions:

  • Corn on the cob: Boil some fresh corn on the cob alongside the shrimp for a classic Southern side dish. Serve it with a slather of butter and a sprinkle of Cajun seasoning.
  • Red potatoes: Boil small red potatoes until tender, then toss them in melted butter and sprinkle with chopped parsley. They make a delightful addition to the shrimp boil.
  • Hush puppies: Whip up a batch of golden, crispy hush puppies to accompany your Cajun feast. These cornmeal-based fritters are perfect for savoring the flavors of the shrimp boil.

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This Recipe for Rice Grits and Braised Chicken is Cajun Cooking at its Finest

Are you ready to take your taste buds on a trip down South? Look no further than this delicious recipe from Louisiana Cookin. With its unique blend of spices and rich, creamy texture, this dish is sure to transport you to the bayou with just one bite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for rice grits and braised chicken is easy to follow and will leave your guests begging for seconds. So grab your apron and get ready to whip up some authentic Southern cuisine!

Ingredients for Braised Chicken and Rice Grits

  • 4 chicken leg quarters
  • ¼ pound of thick-sliced bacon, diced
  • 1 cup of rice grits or cracked rice
  • 5 cups of chicken broth
  • 5 tablespoons unsalted butter, divided
  • ¼ cup of lard
  • 1 cup of diced onion
  • 4 cloves of garlic, chopped
  • ½ cup of mushrooms, sliced
  • 1 bay leaf
  • 5 sprigs of fresh thyme
  • 2 tablespoons of packed fresh basil
  • 2 tablespoons of packed fresh parsley
  • 2 tablespoons of chopped fresh chives
  • ¼ cup extra-virgin olive oil
  • 1 cup and 1 tablespoon of flour, divided
  • 4 teaspoons of salt
  • 1 ½ teaspoon of ground black pepper

Directions for Braised Chickens and Rice Grits

            1. To create your braised chicken, you’ll begin this recipe by seasoning your quartered chicken legs with salt and pepper and dusting them with 1 cup of flour. Then, in a large skillet that is set over medium-high heat, add your ¼ cup of lard. After it coats the bottom of the skillet, add in your seasoned and coated chicken to the skillet. Cook the chicken until the leg quarters are golden brown on both sides, at which point you’ll remove the chicken and set the pieces aside.
  2. Next, while using the same pan, you’ll add in your bacon and render the pieces halfway over medium heat. Add onion and garlic and cook until golden and then add mushrooms and cook while stirring occasionally until browned, which should take approximately 5 minutes.
  3. Stir in your 1 remaining tablespoon of flour, chicken broth, red wine, bay leaf, and thyme. After the ingredients are all combined you’ll add in your reserved chicken and cook the contents of the skillet while covered until the meat begins to fall off of the bone, which should take about 30 to 40 minutes.
  4. Combine your basil, parsley, chives, and salt into the mixing bowl of a food processor. Add in a touch of olive oil and pulse until the ingredients are chopped. Then, take these crushed herbs and stir them into your gravy. Adjust the seasoning to your preferred taste, if needed.
  5. In a large skillet that’s set over medium heat, melt 2 tablespoons of butter and add onion and garlic. Cook until the contents of the pan are softened, then add chicken broth and bring the contents of the pot to a boil. Add your rice grits or cracked rice, reduce the heat, and simmer while stirring occasionally, until it’s all tender. This should take about 10 minutes. Finish the pot with salt, pepper, and your remaining butter.
  6. Serve the chicken and pan sauce (gravy) with your rice grits, and enjoy!

Notes:

When it comes to making delicious rice grits, there are a few tips and tricks that can help you get the best results. First of all, make sure that you use good quality white rice for your grits. This will ensure that they have a nice, fluffy texture. Secondly, don’t be afraid to experiment with the seasoning. Try adding in some salt, pepper, garlic, or even a bit of hot sauce to give your grits some extra flavor. Make sure to cook your grits slowly and patiently. This will help them to absorb all of the flavors from the seasonings and produce a delicious final product.

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The Cultural Significance of Boudin in Louisiana’s Culinary Landscape

When it comes to Louisiana’s culinary landscape, there are few dishes that embody the state’s rich history and cultural significance quite like boudin. From its humble beginnings as a simple sausage made from leftover meat, rice, and spices, to becoming a staple of Cajun cuisine enjoyed by locals and visitors alike, boudin has played a vital role in shaping Louisiana’s unique food culture. Thanks to this article from The Advocate, you can explore the fascinating origins of the cajun sausage, its importance to Scott, Louisiana, and why it continues to hold such an important place in Louisiana’s culinary heritage.

The small town of Scott, Louisiana has a population of 8,000, but that doesn’t stop it from having the most boudin shops per capita than any city or town in the state.  Most of these shops are found along Interstate 10, as highway travel has become quite essential to the town. Some of the most popular stops include: Billy’s Boudin and Cracklins, Nunu’s Cajun Market, Kartchner’s Specialty Meats, Best Stop, and Don’s Specialty Meats. In 2012, the Louisiana state legislature designated Scott, Louisiana as the Boudin Capital of the World,cementing it among locals and tourists alike as the go-to spot for the cajun delicacy.

Boudin is a type of sausage that is popular in Louisiana. It is made from pork, rice, and spices, and is often used in Cajun dishes. It has been a part of Louisiana culture for centuries, and is still enjoyed by many people today. The sausage was first created by the Acadians, who settled in Louisiana in the 18th century. The Acadians were originally from France, and they brought their culinary traditions with them to America. Boudin was one of these traditions, and it quickly became popular in Louisiana.

Today, boudin is still an important part of Louisiana culture. It can be found in grocery stores and restaurants all over the state. Many people enjoy eating it as part of a meal or as a snack. It is also a popular ingredient in many Cajun dishes. The cultural significance of boudin lies in its history and its place in Louisiana culture. Boudin has been enjoyed by Louisianans for centuries, and it continues to be an important part of the state’s culinary landscape.

It was originally created by French settlers in Louisiana, who adapted the sausage from a similar dish that was popular in their native country. Over time, the sausage evolved to reflect the local ingredients and flavors of the Cajun region. The sausage is often eaten as a symbol of pride and tradition, and is often shared with friends and family members during special occasions. Whether it’s served at a backyard barbecue or as part of a holiday feast, boudin is always sure to bring people together.

The most common type of boudin is the Cajun style, which is made with green onions and garlic. This type is popular in the Acadiana region of Louisiana. Another popular style is the Creole boudin, which is made with tomatoes and red peppers. This type of boudin is popular in the New Orleans area. There are many other regional styles of boudin, such as the Houma style, which is can be made with beef instead of pork; the Baton Rouge style,which is made with hot sauce; and the St. Martinville style, which is made with crawfish. No matter what style of boudin you try, you’re sure to enjoy its unique flavor and cultural significance.

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Cajun Crawfish Cardinale Recipe

If it’s time to spice things up on your dinner table, consider doing so with this mouthwatering Crawfish Cardinale recipe from Louisiana Cookin that will leave your taste buds dancing. This delicious Cajun dish is packed full of flavor and is perfect for any occasion. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So grab your apron and get ready to cook up a storm because this dish is about to become a staple at your dinner table.

Crawfish Cardinale is a classic Louisiana dish that is sure to spice up your dinner table. This dish is made with fresh crawfish, tomatoes, and a variety of spices. The result is a delicious and hearty meal that will leave you wanting more. It is a popular dish throughout the south and is often served as an appetizer or main course. The perfect accompaniment to Crawfish Cardinale is a bowl of hot, steamed rice or delicious fried fish.

Crawfish Cardinale is a Louisiana dish that originated in the city of New Orleans. It is a popular dish during the Lenten season, and is made with crawfish, shrimp, and crabmeat. The dish is usually served over rice, and is often garnished with green onions and parsley. The origin of the dish is unclear, but it is believed to have been invented in the late 19th century. It was originally invented as a Lenten dish as it contains no meat, but rather seafood and vegetables. The traditional recipe consists of crawfish tails, shrimp, crabmeat, green onions and parsley cooked in butter and garlic until the ingredients are tender. The dish can be served over rice, pasta, or fish.

Ingredients

  • 1 pound of frozen cooked crawfish tails, thawed
  • 1 (10-ounce) package of frozen puff pastry shells, cooked
  • ½ cup of minced shallots
  • ¼ cup of chopped green onion
  • ¼ cup of celery, finely chopped
  • ¼ cup of red bell pepper, finely chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of tomato paste
  • ½ teaspoon of lemon zest
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of fresh thyme leaves
  • 1 tablespoon of chopped fresh parsley
  • 2 tablespoons of all-purpose flour
  • 3 cups of heavy whipping cream
  • ¼ cup of salted butter
  • 2 tablespoons of cognac, plus more to serve
  • 1 teaspoon of kosher salt
  • ⅛ teaspoon of cayenne pepper
  • Chopped fresh parsley, for garnish

Directions

  1. To begin this delicious recipe, you’ll first want to take a large skillet and melt your butter over medium heat. Once the butter is fully melted, you’ll add your shallot, celery, bell pepper, and minced garlic. Cook these vegetables until they’re tender and translucent, which should take approximately 3 minutes.
  2. At this point, you’ll stir in your tomato paste and cook for one minute. Then, stir in the all-purpose flour and cook the contents of the skillet while stirring constantly. Stir constantly for about 2 minutes and then gradually whisk in your cream.
  3. Add in your green onions, cognac, lemon zest, lemon juice, thyme, parsley, salt, and cayenne pepper. Cook the contents of the skillet while continuing to stir constantly until everything has thickened, about 4 minutes. Add in your crawfish, and cook for an additional 2 minutes.
  4. Serve this dish over your prepared pastry shells that you’ve cooked according to the package’s directions, and consider garnishing with a drizzle of cognac and parsley, if desired.
  5. Enjoy!

 Note:

There are many ways to change up this recipe to suit your taste. For a spicier dish, add more cayenne pepper or chili powder to the roux. You can also add other seafood like shrimp or crab meat to the dish. If you want a heartier meal, serve it over rice instead of pasta. No matter how you make it, this Crawfish Cardinale recipe is sure to be a hit.

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Delicious Stuffed Acorn Squash Recipe

It’s widely known that Cajun cuisine is delicious, but many often feel guilty for how loaded with carbs it can be at times. Luckily there are ways of cooking traditional Cajun flavors of smoked andouille sausage and pork rinds while placing them within vegetables, making them healthier while still being delicious. Spice up your mealtime with this delicious andouille sausage-stuffed acorn squash recipe from the Louisiana Cookin’ food blog. Perfect for a cozy night in or as a unique feature on your next dinner party spread, this flavorful dish is sure to be a hit. Find out just how easy it is to make these andouille-stuffed acorn squash halves, plus get the tips you need to ensure that the perfect balance of flavor comes through in each bite.

Ingredients

Directions

  1. You’ll want to begin this Creole-infused acorn squash recipe by prepping all of your ingredients by portioning and finely chopping all of the necessary pieces. Once you’re ready to put it all together, preheat your convection oven to 400°F and line a rimmed baking sheet with aluminum foil.
  2. Next, you will fully remove all of the seeds from your three medium-sized acorn squashes and halve each of them lengthwise. Take all six pieces and place them atop your foil-lined baking sheet tray. Pour your extra-virgin olive oil over the acorn squash and ensure that the oil is all over the squash with gloved hands. Then, sprinkle your Creole seasoning over the squash and place the pieces cut-side down onto the foil-lined pan.
  3. Bake your seasoned acorn squash until they’re just barely tender, which should take approximately 20 minutes. Afterward, turn the squash over with the cut side facing upward, leaving the oven on.
  4. Then take a large saucepan and place your ground pork into it. Take your smoked andouille sausage with the casings removed and ensure that you’ve finely chopped the sausages in a food processor and then add it to the saucepan with the ground pork. Place this large saucepan over medium-high heat and break the meat up with a wooden spoon.
  5. Cook the ground pork and shredded sausage for approximately 10 minutes until the meat becomes brown and crumbly. Once the meat is of this texture and coloration, add in your chopped celery, diced bell pepper, chopped onion, and minced garlic to the pan. Cook the vegetables along with the meat while stirring occasionally with the wooden spoon until the contents of the pot become softened and fragrant, which should take about another 5 minutes to cook.
  6. At this point, remove the large saucepan from the heat and fold in your two cups of chopped fresh baby spinachand the single teaspoon of chopped fresh sage. Then, spoon the cooked sausage and vegetable mixture into your squash halves and sprinkle your crushed ½ cup of pork rinds on top.
  7. Bake the final product until it is heated through and golden brown, which should take about 15 to 20 minutes in total.
  8. Serve each acorn squash half separately alongside steamed vegetables, a side salad, or grilled asparagus, and enjoy!

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Cajun Meatball Fricassée Recipe

If you’re looking for a dish that will taste like it’s from your Cajun grandma’s Sunday dinner table, then look no further. This recipe for Meatball Fricassée from Acadiana Table is a perfect, classically cajun recipe that is as delicious as it is relatively simple to master. Meatball Fricassée is a classic Roux-based recipe that is sure to please even the pickiest of eaters. The combination of dark roux, chicken stock, ground pork, short rib, and beef chuck create a delicious and hearty meal that is perfect for any night of the week. So if you’re looking for a new way to spice up your dinner routine, give this recipe a try.

While there are many ways to make a classic Roux-based recipe, this Meatball Fricassée recipe is one of the best, as it makes excellent use of dark roux. A Roux is a mixture of flour and fat (usually butter) that is used to thicken soups and sauces. This recipe uses a store-bought dark roux, but your dish will always be benefitted from making your own.

Ingredients

  • 2 pounds of ground beef chuck (80/20 fat content)
  • 2 pounds of ground pork
  • 1 pound of ground short rib
  • 6 large eggs
  • 1 cup of whole milk
  • 4 tablespoons of dark roux
  • 4 cups of chicken stock
  • 1 cup of Parmesan cheese
  • 2 green bell peppers, diced
  • 4 large yellow onions, diced
  • 1 cup of diced green onion tops
  • ¼ cup of minced garlic
  • 2 cups of diced celery
  • 2 tablespoons of chopped fresh rosemary
  • ¼ cup of chopped flat-leaf parsley
  • 1 tablespoon of dried thyme
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 8 cups of cooked Louisiana long-grain white rice
  • 6 slices of white sandwich bread
  • 1 cup of crumbled Ritz crackers
  • 1 tablespoon of cayenne pepper
  • 4 tablespoons of olive oil, divided
  • 2 tablespoons of Worcestershire sauce
  • 2 dashes of Tabasco hot sauce
  • 1 tablespoon of white pepper
  • 3 tablespoons of kosher salt
  • 3 tablespoons offreshly ground black pepper

Directions

  1. You’ll want to begin this delicious cajun recipe by preheating your oven to 400ºF. Then, take your white sandwich bread and remove the outer crusts, placing the crustless slices into a large mixing bowl. Pour your whole milk over the bread and crack the eggs into the mixture as well. Add in your Worcestershire sauce and the cheese. Then, with your hands, break up the bread pieces, combine it all together, and leave the mixture to soak.
  2. Take a large skillet and place it on the stove over medium-high heat. Add 2 tablespoons of olive oil and sauté the cajun cooking “holy trinity,” that is – onions, bell pepper, and celery. Only sauté the ingredients until they’re tender, and then add your garlic, parsley, and herbs. Continue to cook until your onions begin to brown (about 8 minutes). Once they begin to brown, remove the skillet from the heat and let it cool.
  3. In another large mixing bowl, add in all your meat and break them into small pieces. Mix all the meat together evenly, and then combine the meat with the egg and break the mixture. Add in your vegetables and herb mixture next, and combine it all together. Add your ritz cracker crumbs along with the spices and a few dashes of Tabasco, and then form the mixture into golf-ball sized meatballs of a uniform size.
  4. Take a large cast-iron pot with a heavy lid, and heat it over medium-high heat. Add in your remaining olive oil, and then once the oil reaches the smoking point, add the meatballs in batches, browning them on all sides.
  5. On a large sheet tray that’s lined with aluminum foil, line up all of your meatballs, and insert them into the oven, allowing them to bake for 45 minutes. Once done, remove them from the oven and keep them warm.
  6. As the meatballs are baking, you’ll make the gravy by adding your holy trinity to the pot and browning the celery, bell pepper, and onions. Brown them for 5 minutes, add your dark roux to the pot, and pour in your chicken stock. Stir all of the vegetables until the roux is completely melted into the stock, and the contents of the pot are thickened.
  7. Lower the heat of the stove burner to a simmer and add your baked meatballs to the gravy. Cover the pot, and allow it to cook for an hour.
  8. When you’re ready to serve, you’ll ladle your meatballs and gravy over a mound of white rice and garnish withgreen onion tops. Serve alongside warmed French Bread, and enjoy!

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