Tag: Louisiana cooking

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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Coastal Delight: Homemade Stovetop Shrimp Boil

There’s something inherently charming about a seafood boil. It’s a meal that brings together a delightful array of flavors, all in one pot, making it an ideal choice for a casual yet special dinner for two. Today, we’re diving into a stovetop shrimp boil recipe that is not only easy to prepare but also a burst of deliciousness. Accompanied by a rich and tangy Crawfish Dip, this delicious recipe for a Stovetop Shrimp Boil from Louisiana Cookin promises a culinary experience that will transport you to the coastal shores.

Ingredients for Stovetop Shrimp Boil:

Directions:

  1. Prepare the Stockpot: Begin by lining a large stockpot with a steamer basket and filling it with 1 gallon of cold water. Place the pot over high heat and bring the water to a rolling boil.
  2. Season the Water: Add the liquid seafood boil, the Slap Ya Mama Seafood Boil seasoning, garlic heads, and bay leaves to the boiling water. Squeeze the lemon halves into the pot, dropping the hulls in afterward for added zest.
  3. Initial Cooking: Once the water returns to a boil, add the halved red potatoes and the quartered sweet onion. Let them cook, stirring occasionally, for about 10 to 15 minutes, until the potatoes are halfway done.
  4. Add the Corn: Introduce the halved ears of corn to the pot and cook for an additional 3 minutes.
  5. Cook the Shrimp: Gently add the shrimp to the pot, ensuring they are fully submerged in the boiling liquid. Cover the pot, reduce the heat to medium, and cook until the shrimp turn pink and firm, and the shells start to peel away from the meat. This should take about 5 to 10 minutes.
  6. Serve: Drain the water from the pot and serve the shrimp boil immediately. Pair it with the delicious Crawfish Dip for an enhanced flavor experience.
  7. For the Crawfish Dip, you’ll combine the following ingredients:
  1. Combine Ingredients: In a large bowl, mix together the mayonnaise, minced yellow onion, Cajun seasoning, ground black pepper, Worcestershire sauce, yellow mustard, grated garlic, fermented crab paste, hot sauce, and the juice of one lemon.
  2. Mix and Chill: Whisk all the ingredients until they are well combined. Cover the bowl and refrigerate the dip for up to a week. Serve chilled alongside your shrimp boil.

Side Dish Suggestions:

To create a well-rounded meal, consider serving your stovetop shrimp boil with a variety of side dishes. Here are some suggestions:

  • Coleslaw: A creamy coleslaw with a tangy vinaigrette can add a refreshing crunch to your meal.
  • Garlic Bread: Warm, buttery garlic bread is perfect for soaking up the flavorful juices from the shrimp boil.
  • Green Salad: A simple green salad with a light dressing can balance the richness of the shrimp and dip.
  • Grilled Vegetables: Seasoned and grilled vegetables like zucchini, bell peppers, and asparagus can add a smoky flavor to your meal.

A stovetop shrimp boil s a delightful way to enjoy a seafood feast at home. It’s a simple yet flavorful dish that brings together the best of seafood, vegetables, and robust seasonings in one pot. The accompanying Crawfish Dip adds an extra layer of richness, making every bite a burst of flavor. Whether it’s a romantic dinner or a special meal to share with a loved one, this shrimp boil recipe is sure to impress.

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Delicious New Orleans BBQ Shrimp Recipe

Get ready to explore the vibrant flavors of a beloved Southern classic dish with this recipe for NOLA BBQ Shrimp from Louisiana Cookin. This iconic dish encapsulates the essence of Southern cuisine with its bold spices, succulent seafood, and rich, flavorful sauce. Join us as we uncover the secrets to creating a dish that’s sure to delight your senses and transport you to the heart of New Orleans.

Ingredients:

Directions:

  1. In a Dutch oven, melt 1 cup of butter with olive oil over medium-high heat. Once the butter begins to foam, add the white parts of the green onions, minced garlic, and shallot. Sauté until softened, stirring occasionally.
  2. Incorporate the rosemary, basil, parsley, oregano, and thyme into the mixture. Cook, stirring frequently, until the herbs are softened and fragrant, about 2 minutes. Pour in the lager, Worcestershire sauce, juice of 1 lemon, and hot sauce to your desired level of heat.
  3. Increase the heat to high and allow the liquid to reduce by half, typically taking around 10 to 15 minutes. Taste the mixture and adjust seasoning with Worcestershire sauce, hot sauce, salt, pepper, and additional lemon juice if needed.
  4. Add the colossal fresh shrimp, lemon slices, and Creole or Cajun seasoning to the pot. Gently stir to coat the shrimp evenly with the flavorful sauce. Reduce the heat to low, cover, and cook for 6 minutes.
  5. After 6 minutes, stir the shrimp and continue cooking until the shrimp tails curl, ensuring not to overcook them. This usually takes another 6 minutes. Turn off the heat and gently fold in the green parts of the green onion and the juice of the remaining lemon.
  6. Serve the succulent BBQ shrimp on a platter, drizzled with its cooking liquid. Use the remaining ½ cup of butter to generously spread on toasted French bread, perfect for soaking up every last bit of the flavorful sauce.

There you have it – a tantalizing journey through the flavors of New Orleans with this NOLA BBQ Shrimp recipe. Whether you’re hosting a dinner party or simply craving a taste of the South, this dish is sure to impress. With its bold spices, succulent shrimp, and rich sauce, it’s a true celebration of Louisiana’s culinary heritage. So, gather your ingredients, fire up the stove, and get ready to experience a taste sensation like no other. Enjoy!

This recipe is a testament to the richness and diversity of Southern cuisine. From the bustling streets of New Orleansto the comfort of your own kitchen, it’s a dish that brings people together and leaves a lasting impression. So, the next time you’re craving a culinary adventure, why not give our NOLA BBQ Shrimp recipe a try? Your taste buds will thank you!

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Elevate Your Appetizer Game with these Delicious Crawfish Rolls

Embark on a culinary journey to the heart of Louisiana with this meticulously crafted Crawfish Rolls recipe from Louisiana Cookin. This beloved Southern dish encapsulates the essence of Cajun cuisine, combining tender crawfish tails, crisp vegetables, and zesty remoulade within a warm, buttered bun. Through this recipe, you’ll aim to celebrate the rich tapestry of flavors that define Louisiana’s culinary heritage, inviting you to explore the artistry of Cajun cookingin the comfort of your own kitchen.

Ingredients:

Directions:

  1. Begin by heating a spacious skillet over medium-high heat. Add the crawfish tails, allowing them to cook until the liquid has evaporated, approximately 5 minutes. Once cooked, transfer the crawfish to the refrigerator, allowing them to chill for a minimum of 1 hour.
  2. In a medium-sized bowl, combine the chilled crawfish with sliced celery, creamy mayonnaise, minced red onion, freshly squeezed lemon juice, this bespoke Cajun Seasoning blend, and aromatic celery seed. Gently fold the ingredients together until fully incorporated, creating a luscious filling for our rolls. Refrigerate the mixture until it’s ready to grace your taste buds.
  3. Assemble your Crawfish Rolls with care and precision. Line each buttered and toasted hot dog bun with tender butter lettuce leaves, providing a refreshing contrast to the flavorful filling. Generously scoop approximately ½ cup of the chilled crawfish mixture onto each bun, ensuring every bite is brimming with Louisiana goodness. For a final flourish, garnish with freshly sliced chives, adding a pop of color and flavor to your masterpiece. Serve immediately and watch as your guests marvel at your culinary prowess.
  4. Crafting the Cajun Seasoning: Enhance your culinary prowess with this signature Cajun Seasoning blend. In a small bowl, amalgamate chili powder, kosher salt, garlic powder, onion powder, paprika, dried oregano, dried thyme, black pepper, cayenne pepper, and white pepper. This harmonious blend encapsulates the essence of Cajun cuisine, infusing each bite with an explosion of flavor. Store any leftovers in an airtight container for future culinary endeavors.

Side Dishes:

To complement the bold flavors of these Crawfish Rolls, consider serving them alongside classic Southern sides such as:

Creamy Coleslaw: Indulge in the crisp freshness of these Creamy Coleslaw, a classic Southern side that perfectly balances the richness of the Crawfish Rolls. Shredded cabbage and grated carrot are enveloped in a creamy dressing infused with tangy apple cider vinegar and a touch of sweetness from honey.

Cajun Corn Salad: Transport your taste buds to the bayous of Louisiana with this Cajun Corn Salad, a vibrant medley of flavors that complements the spiciness of the Crawfish Rolls.

Crispy Sweet Potato Fries: Satisfy your cravings for comfort food with these Crispy Sweet Potato Fries, a mouthwatering side dish that pairs perfectly with the bold flavors of the Crawfish Rolls.

In conclusion, this Crawfish Rolls recipe offers a tantalizing journey through the heart of Louisiana cuisine. With each bite, experience the vibrant flavors and soulful essence that define Cajun cooking. Whether shared with loved ones or savored in solitude, this dish promises to elevate any dining experience. So, roll up your sleeves, embrace the spirit of the bayou, and embark on a culinary adventure like no other.

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