Tag: Louisiana cooking

Mardi Gras Baking Made Easy: Cinnamon-Cream Cheese King Cake

Nothing encapsulates the spirit of Mardi Gras better than the iconic King Cake, and this Cinnamon-Cream Cheese King Cake recipe from Louisiana Cookin takes the celebration to the next level. With its tender, buttery dough, a rich cream cheese filling, and a decadent frosting topped with vibrant sanding sugars, this recipe is a showstopper for any gathering. Whether you’re in Louisiana or just want to bring the carnival spirit to your kitchen, this King Cake recipe is sure to become a favorite.

Ingredients:

Directions:

Prepare the Filling:

  1. In a medium bowl, beat cream cheese at medium speed until smooth. Add confectioners’ sugar, egg yolk, cinnamon, vanilla, and salt, mixing at low speed until thoroughly combined. Set aside.

Prepare the Dough:

  1. In the bowl of a stand mixer, combine 2 cups flour, sugar, yeast, and salt using the paddle attachment.
  2. In a medium saucepan, heat water, butter, and vanilla over medium heat until the butter melts and the mixture reaches 120°-130°F. Add this warm mixture to the flour and yeast, beating at medium speed until combined. Allow to cool slightly for about 2 minutes.
  3. Add eggs and egg yolk, mixing at medium speed until incorporated. Gradually add the remaining flour, beating on low speed until a cohesive dough forms.
  4. Switch to the dough hook and knead on low speed for about 8 minutes until the dough is soft and slightly sticky.
  5. Transfer the dough to a lightly floured surface and shape it into a smooth round. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover and let rise in a warm, draft-free place (about 75°F) until doubled in size, approximately 1 hour.

Assemble the King Cake:

  1. Lightly punch down the risen dough and allow it to rest for 5 minutes. Divide the dough into two equal portions.
  2. Roll one portion into a 24×6-inch rectangle. Spread half of the cream cheese filling over the dough, leaving a ½-inch border on one long side. Brush this border with egg wash (1 egg whisked with 1 tablespoon water). Roll the dough jelly roll-style, pinching the seam to seal. Repeat with the second portion of dough.
  3. Gently twist the two filled dough logs together, shaping them into a circle. Pinch the ends to seal, using additional egg wash if necessary. Transfer the shaped dough onto a parchment-lined baking sheet. Cover and let rise in a warm, draft-free spot until puffed, about 30-45 minutes.

Bake the King Cake:

  1. Preheat the oven to 350°F. Brush the risen dough with the remaining egg wash.
  2. Bake for 30-45 minutes, or until the cake is lightly golden and an instant-read thermometer inserted into the center reads 190°F. If browning too quickly, loosely cover with foil halfway through baking.
  3. Allow the cake to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frost and Garnish:

  1. Prepare the frosting by beating cream cheese, milk, and vanilla at medium speed until smooth. Gradually add confectioners’ sugar, mixing on low speed until the frosting reaches a spreadable consistency.
  2. Spread the frosting over the cooled cake and decorate with colored sanding sugar in the traditional Mardi Gras colors—purple, green, and gold.

This Cinnamon-Cream Cheese King Cake is a perfect centerpiece for Mardi Gras celebrations or any occasion that calls for a touch of festivity. The process might seem involved, but the results are well worth the effort, bringing the flavors of New Orleans into your home. With its vibrant colors and luscious layers, this cake is a delicious way to share joy and tradition with loved ones.

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Cajun French Toast with Hollandaise and Crawfish

Indulge in a deliciously unique breakfast experience with this Savory Louisiana Crawfish Cajun French Toast from Louisiana Cookin. Created by Yvette Bonanno, a talented member of the Louisiana Crawfish Promotion and Research Board (LCPRB), this recipe masterfully blends classic French toast with bold Cajun flavors. Featuring buttery sautéed crawfish tails, a perfectly poached egg, and a creamy hollandaise sauce, this dish is an ideal way to celebrate crawfish season and the flavors of the South. Whether you’re hosting a weekend brunch or craving a hearty breakfast, this recipe is sure to impress.

The Louisiana Crawfish Promotion and Research Board has been a cornerstone of the state’s crawfish industry since its establishment in 1983. By raising funds for market development and supporting research initiatives, the board ensures that Louisiana crawfish remains synonymous with quality and flavor. This recipe exemplifies the excellence that LCPRB works tirelessly to promote.

Ingredients:

  • 1 pound crawfish tails
  • 4 thick slices of French bread
  • 6 large eggs (2 for custard, 4 for poaching)
  • 3 egg yolks, room temperature
  • ½ cup heavy cream
  • 1 cup milk
  • 6 tablespoons butter (divided)
  • 1 quart water
  • ¼ cup white wine
  • ¼ cup white vinegar
  • 1½ tablespoons fresh lemon juice
  • 3 tablespoons minced shallots
  • 2 tablespoons chopped fresh parsley (divided)
  • 1 tablespoon chopped green onion
  • 2 tablespoons olive oil
  • 1 teaspoon crab boil seasoning
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 teaspoons table salt (divided)
  • Pinch of cayenne pepper
  • ½ teaspoon crushed red pepper (optional)

Directions:

  1. In a medium bowl, whisk together the eggs, milk, heavy cream, shallots, parsley, green onion, salt, Cajun seasoning, and crushed red pepper (if using). Set aside to allow the flavors to meld.
  2. Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed for 15 seconds. Meanwhile, melt the butter in a small saucepan until sizzling hot. With the blender still running, carefully pour the hot butter into the egg mixture in a slow, steady stream. Continue blending for about 30 seconds until the sauce thickens. Set aside.
  3. Melt butter in a saucepan over medium heat. Add chopped shallots and sauté until fragrant. Stir in salt, crab boil seasoning, and white wine. Add crawfish tails and heat through, stirring gently. Remove from heat and toss with fresh parsley.
  4. Soak the slices of French bread in the custard mixture until fully saturated. Heat olive oil and butter in a skillet over medium-high heat. Cook the bread slices until golden brown and slightly crispy on both sides. Remove from the skillet and set aside.
  5. Bring water and vinegar to a gentle simmer in a stockpot. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes, depending on your desired doneness. Remove the eggs with a slotted spoon and drain on a clean kitchen towel.
  6. Place a slice of custard-soaked French toast on a plate. Top it with a poached egg, a generous serving of sautéed crawfish tails, and a drizzle of hollandaise sauce. Repeat with the remaining portions. Serve immediately and enjoy the rich, bold flavors of Louisiana.

Side Dish Suggestions

To complement this savory masterpiece, consider serving:

This Savory Louisiana Crawfish French Toast recipe is a testament to the vibrant flavors and culinary heritage of the South. The creamy hollandaise, tender crawfish tails, and perfectly poached eggs come together to create an unforgettable breakfast or brunch dish. Whether you’re a Louisiana native or just a fan of bold, innovative recipes, this dish is a must-try.

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Crab Stuffed Beignets: A Decadent Twist on a Southern Classic

If there’s one dish that exemplifies indulgence, it’s the humble beignet, reimagined here via this recipe from Louisiana Cookin with a savory twist. Stuffed with rich crab filling and paired with a buttery dipping sauce, these crab stuffed beignets bring the coastal charm of Louisiana to your table. Perfect for a gathering or as a show-stopping appetizer, this recipe is sure to delight seafood lovers and food enthusiasts alike. Let’s dive into the details and explore how you can create this unforgettable dish at home.

Ingredients:

For the Dough:

  • 4½ cups bread flour, divided, plus extra for dusting
  • 2¼ teaspoons yeast
  • 1 large egg
  • 1⅓ cups whole milk, plus extra if needed
  • 2⅓ cups unsalted butter, room temperature, divided
  • 3 tablespoons plus 2 teaspoons warm water
  • 1½ teaspoons sugar
  • 1 teaspoon kosher salt, plus more to taste

For the Filling:

For Serving:

  • Juice of ½ lemon
  • Flaked sea salt

Directions:

  1. In a medium bowl, whisk together ¼ cup bread flour, warm water, and yeast. Set aside for 20 minutes to allow the yeast to activate and the sponge to develop.
  2. In the bowl of a stand mixer, combine ⅓ cup unsalted butter, milk, egg, sugar, salt, and the remaining bread flour. Use the paddle attachment to mix on low speed until the ingredients are just combined. Scrape down the bowl to ensure even mixing.
  3. Add the yeast mixture to the butter-flour mixture and mix on low speed until fully incorporated. Switch to the dough hook attachment and knead the dough on low speed for about 3 minutes, or until it is smooth and elastic.
  4. Lightly grease a large bowl with cooking spray, place the dough inside, and spray the top lightly. Cover with plastic wrap and let it rise at room temperature for about 2 hours, or until doubled in size.
  5. Heat a skillet over medium-high heat and coat the bottom with olive oil. Sauté green onions and garlic with a pinch of salt and pepper until softened but still vibrant, about 2 minutes.
  6. Add crabmeat and stir gently to warm through. Mix in cream cheese, lemon zest, parsley, and seasonings to taste. Transfer to a bowl, cover, and refrigerate until cool.
  7. Punch down the dough on a floured surface and roll it to ½-inch thickness. Cut into 3-inch squares using a pizza cutter. Let the dough rest for 10 minutes.
  8. Heat a deep fryer or heavy-bottomed pot of oil to 375°F. Fry the dough squares in batches, turning after 3 minutes, until golden brown. Remove to a paper towel-lined plate and sprinkle with sea salt. Once cooled slightly, cut a small slit in each beignet and pipe the crab filling inside using a pastry bag with a ½-inch tip. Serve warm with clarified butter seasoned with lemon juice, salt, and pepper for dipping.

These crab-stuffed beignets are rich and flavorful, making them an excellent centerpiece for a seafood-inspired spread. Complement them with light, refreshing sides like a crisp green salad tossed with citrus vinaigrette or roasted asparagus for a touch of elegance. A tangy remoulade sauce can also be served alongside the beignets for dipping. If you’re looking for a heartier pairing, creamy shrimp and grits or a classic gumbo would round out the meal beautifully.

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Creole Courtbouillon: The Perfect Seafood Stew for Any Occasion

When you think of Louisiana cuisine, gumbo often comes to mind with its rich, hearty flavors. But what if you’re craving something a little lighter yet still packed with that signature Creole flair? That’s where this Creole Courtbouillon recipe from Louisiana Cookin steps in. This dish combines the freshest Gulf seafood with a fragrant, savory broth of tomatoes, peppers, and herbs. The result is a delightful, lighter cousin to gumbo that still holds its own in terms of flavor.

Court-bouillon, pronounced “coo-bee-yon,” is a Creole take on the classic French fish stew. However, unlike the French version that’s more akin to a poaching liquid, the Creole version is a hearty stew. The star of this dish is the seafood—shrimp and grouper are traditional choices—and they’re simmered in a vibrant broth until perfectly tender and infused with flavor.

Whether you’re serving this for a special family dinner or simply looking to elevate your weeknight meal, Creole Courtbouillon offers a little taste of Louisiana right at home. Let’s dive into how to making this dish

Ingredients:

 

Directions:

  1. Begin by combining the shrimp and grouper in a medium bowl. Cover and refrigerate them until you’re ready to add them to the stew. This step ensures the seafood stays fresh and chilled.
  2. In a medium Dutch oven, melt the butter over medium heat. Once it’s melted and slightly bubbly, add the chopped onion, bell peppers, celery, jalapeño, and garlic. Sauté these vegetables for about 10 minutes, stirring occasionally, until they become tender and aromatic. The combination of colors and flavors here sets the stage for a rich and hearty stew.
  3. Sprinkle the flour over the sautéed vegetables. Stir frequently for about 5 minutes until the flour is lightly toasted and takes on a golden brown color. This step thickens the stew and adds a nutty depth to the broth. Afterward, stir in the tomato paste, ensuring it evenly coats the vegetables.
  4. Add the Liquid Ingredients: Slowly whisk in the warm seafood stock, scraping up any browned bits stuck to the bottom of the pot. This is where the deep, savory flavors really begin to develop. Add the fire-roasted diced tomatoes, sherry, Worcestershire sauce, bay leaf, and Creole seasoning. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 30 minutes, stirring occasionally to make sure nothing sticks to the pot.
  5. Once the broth has simmered and the flavors have melded together, add the shrimp and grouper mixture along with the salt and crushed red pepper. Cover the pot and let everything simmer for an additional 10 to 15 minutes, stirring occasionally. The seafood will cook through and absorb the rich, tangy broth. Remove the bay leaf before serving.
  6. Ladle the courtbouillon into bowls and serve it with a few lemon wedges on the side. A sprinkle of fresh parsley on top adds a touch of brightness and color to this already vibrant dish.

Creole Courtbouillon offers the best of Louisiana’s coastal cuisine in a single bowl. The fresh seafood, combined with the bright, flavorful broth of tomatoes and peppers, makes this dish a standout. Whether you’re a seafood lover or new to Creole cooking, this courtbouillon is sure to impress with its complexity and depth of flavor. It’s a dish that brings the Gulf to your table with every bite, and once you’ve tried it, it’s likely to become a regular in your recipe rotation.

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Cooking with Corn: Delicious Maque Choux Recipe

Well-prepared corn and summer are inseparable companions, representing the essence of warm-weather cuisine. Elevate this seasonal favorite with this flavorful Maque Choux recipe, from Southern Living, that combines the natural sweetness of corn with the zest of peppers and a hint of smoky goodness from the grill. This dish is not only a culinary delight but also a nod to the rich cultural history of Louisiana.

Ingredients:

  • 6 ears of corn, with one layer of husks peeled back and silks trimmed
  • 1 small poblano or jalapeño pepper, diced
  • 1 medium-sized Vidalia onion, chopped
  • 2 celery stalks, diced
  • 1 red bell pepper, chopped
  • 1/4 cup (1/2 stick) butter
  • 8 slices of bacon, cut into 1-inch pieces
  • 1 cup heavy cream
  • 1 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • Salt and pepper to taste

Directions:

  1. Preheat your grill to medium heat (350°-400°F). Clean and oil the grill grates to prevent sticking. Place the corn, still in their husks, directly on the grill. Turn the cobs occasionally over the course of 20 minutes, ensuring even grill marks. Once the corn is evenly charred, let it cool. Cut the kernels off the cob over a bowl, using the blunt edge of your knife to press out the milky juice from the cob for added flavor.
  2. In a large skillet over medium heat, cook the bacon pieces until they are crispy. Drain half of the bacon grease, reserving the rest for future recipes like gravies or sauces.
  3. Melt the butter in the skillet with the remaining bacon grease. Add the chopped onion, celery, and peppers. Sauté the vegetables for about 5 minutes, until they begin to soften. Incorporate the corn kernels and their milk, along with the thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix the ingredients thoroughly.
  4. Pour the heavy cream into the skillet, stirring to ensure all the vegetables are well-coated. Allow the mixture to simmer for 10 minutes, letting the liquid reduce slightly and thicken. Remove the skillet from heat and stir in the crispy bacon pieces.

Perfect Pairings for Maque Choux

Maque Choux pairs wonderfully with a variety of dishes, enhancing any meal with its rich flavors. Here are some suggestions to serve alongside this corn delicacy:

  • Grilled Shrimp or Fish: The smoky, creamy corn dish complements the light, fresh taste of grilled seafood.
  • Cajun-spiced Chicken: Add a spicy kick to your meal by pairing Maque Choux with seasoned chicken breasts or thighs.
  • Fried Catfish: The crispy, savory flavor of fried catfish pairs perfectly with the sweet and creamy corn.
  • Collard Greens: The earthy, slightly bitter taste of collard greens balances the sweetness of the corn.
  • Jambalaya: Enhance a traditional Cajun meal by adding this corn dish to your table.
  • Red Beans and Rice: A hearty, comforting combination that brings out the best in both dishes.
  • Cornbread: Double up on the corn theme with a side of moist, buttery cornbread.
  • Roasted Vegetables: A medley of roasted root vegetables complements the vibrant flavors of Maque Choux.
  • Southern-style Biscuits: Fluffy, buttery biscuits make a delightful addition to this rich and creamy dish.

Maque Choux is more than just a side dish; it is a celebration of history, culture, and the vibrant flavors of summer. Whether you are hosting a barbecue, preparing a family dinner, or simply indulging in a taste of the South, this recipepromises to delight your taste buds and leave you craving more. Embrace the legacy of corn and the rich culinary traditions of Louisiana with this unforgettable dish.

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Creamy Cheese Grits and Crawfish Boudin: A Perfect Pair

If you’re looking to impress your guests with a dish that perfectly combines rich flavors and sophisticated textures, look no further than this delicious recipe for Crawfish Boudin and Tasso with Creamy Cheese Grits from Louisiana Cookin. This Louisiana-inspired dish brings together the savory taste of crawfish and tasso ham with the creamy comfort of cheese grits, creating a meal that is as satisfying as it is indulgent.

Ingredients for Crawfish Boudin:

  • ½ pound frozen crawfish tails, thawed
  • 1 cup diced tasso
  • 1 cup cooked long-grain white rice
  • 2 tablespoons chopped fresh parsley
  • ¼ cup sliced green onion
  • ¾ cup heavy whipping cream, divided
  • 1 tablespoon Creole mustard
  • ¼ cup plus 2 tablespoons brandy, divided
  • 3 tablespoons vegetable oil, divided
  • 1½ teaspoons Cajun seasoning, divided
  • ½ teaspoon kosher salt
  • Garnish: sliced green onion, chopped fresh parsley

Directions:

  1. Prepare the Crawfish Mixture: In the bowl of a food processor, pulse together the crawfish tails, ¼ cup of the heavy whipping cream, 2 tablespoons of brandy, green onion, 1 teaspoon of Cajun seasoning, and kosher salt until finely chopped and well combined. Transfer this mixture to a medium bowl and stir in the cooked rice and fresh parsley. Allow the mixture to rest for about 15 minutes to let the flavors meld. Next, divide the crawfish mixture into 12 equal portions, each approximately 3 tablespoons. Shape these portions into patties about ½ inch thick.
  2. Cook the Tasso: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced tasso and cook, stirring occasionally, until the pieces are browned and crisp, which should take about 5 to 7 minutes. Use a slotted spoon to remove the tasso from the skillet and set it aside.
  3. Cook the Patties: Add another tablespoon of oil to the skillet and heat over medium-high heat. Add half of the crawfish patties and cook until browned, about 2 to 2½ minutes per side. Remove from the skillet and repeat with the remaining oil and patties. Once all patties are cooked, wipe the skillet clean.
  4. Make the Mustard Sauce: In the same skillet, combine the Creole mustard, the remaining ½ cup of heavy whipping cream, the remaining ¼ cup of brandy, and the remaining ½ teaspoon of Cajun seasoning. Cook over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, approximately 4 to 5 minutes.
  5. Serve: Place the crawfish patties over a generous serving of Creamy Cheese Grits. Drizzle the mustard sauce over the top and garnish with sliced green onions and chopped parsley if desired.
  6. To make the Creamy Cheesy Grits, you’ll want to bring 3 cups of water, 1 cup of heavy whipping cream, and 1 tablespoon of kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, ensuring they are fully combined with the liquid. Cook, stirring frequently, for about 5 minutes.
  7. Reduce the heat to medium-low and continue to cook the grits, stirring occasionally, until they become tender, about 10 to 15 minutes. Lastly, stir in the crème fraîche and shredded Monterey Jack cheese until the mixture is smooth and the cheese is fully melted.

Crawfish Boudin and Tasso with Creamy Cheese Grits is a true celebration of Southern cuisine, combining bold flavors and comforting textures into a dish that is sure to impress. Whether you’re preparing this for a special occasion or just a delightful family dinner, the rich taste of the crawfish and the creamy smoothness of the cheese grits will leave everyone asking for seconds. Enjoy this dish with any of the suggested sides, and you’ll have a meal that’s both unforgettable and irresistibly delicious.

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