Tag: Louisiana cooking

How to Cook Authentic Grits and Grillades at Home

When it comes to comfort food, few dishes embody the warmth and richness of Southern cuisine quite like this Grits and Grillades recipe from Louisiana Cookin. This beloved Louisiana dish features tender, slow-braised beef simmered in a flavorful gravy and served over creamy, buttery grits. It’s a staple at weekend brunches, family gatherings, and special occasions, offering a perfect balance of savory, hearty flavors with a touch of Southern hospitality.

Ingredients for Grits and Grillades: 

  • 4 pounds boneless of beef or veal round steak, about ¼ inch thick
  • 2 cups yellow grits, cooked according to package directions
  • 3 cups whole canned tomatoes, crushed with their juice
  • 3 medium-size yellow onions, chopped
  • 2 medium-size green bell peppers, chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • ½ cup finely chopped green onions
  • 3 ribs celery, chopped
  • 3 large eggs, slightly beaten
  • ½ pound grated cheddar cheese
  • 1 stick butter
  • 1 cup whole milk
  • 2 cups beef broth
  • ½ cup dry red wine
  • ½ cup vegetable oil
  • ½ cup flour
  • 2 bay leaves
  • ½ teaspoon dried tarragon leaves
  • ½ teaspoon dried basil leaves
  • 1 teaspoon cayenne
  • ½ teaspoon garlic powder
  • 1 tablespoon salt
  • ½ teaspoon black pepper

Preparing the Grillades:

  1. Prepare the Meat: Trim any excess fat from the beef or veal and cut into 2-inch squares. In a small bowl, combine the salt, cayenne, black pepper, and garlic powder.
  2. Tenderize and Season: Lay several pieces of meat on a cutting board, sprinkle with the seasoning mixture, and lightly dust with flour. Using a meat mallet, pound each piece until slightly flattened. Flip and repeat on the other side. Continue this process for all pieces.
  3. Brown the Meat: Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the meat on both sides, then transfer to a platter. Alternatively, you can brown the floured pieces in the oven on sheet pans, saving the pan juices to enhance the gravy.
  4. Sauté the Vegetables: In the same pot, add the onions, bell peppers, and celery. Cook while stirring until the vegetables become soft and golden, about 8-10 minutes.
  5. Build the Gravy: Add the crushed tomatoes with their juice, then reduce the heat to medium-low. Stir in the beef broth, red wine, bay leaves, tarragon, and basil. Stir to combine.
  6. Simmer Until Tender: Return the browned meat to the pot, submerging it in the sauce. Let the mixture simmer uncovered for 1½ to 2 hours, stirring occasionally. If the sauce reduces too much, add more broth or a little water.
  7. Finish with Fresh Herbs: Just before serving, stir in the chopped green onions and parsley for a burst of freshness.
  8. After cooking the grits according to the package instructions, stir in the eggs, grated cheddar cheese, milk, and butter until everything is fully blended and the cheese and butter have melted. Transfer the mixture to a greased 2-quart baking dish and bake at 350°F for about 45 minutes, or until golden brown and set.
  9. Spoon a generous portion of baked grits onto a plate and ladle the grillades and gravy over the top. Enjoy the perfect blend of creamy and savory flavors!

Grits and Grillades is a time-honored Southern dish that brings comfort and satisfaction to any meal. Whether you’re preparing it for a special Sunday brunch or simply craving something rich and hearty, this dish never disappoints. The slow-braised beef, flavorful gravy, and creamy baked grits create an irresistible combination that keeps people coming back for more. Try it out, and bring a little taste of Louisiana into your home!

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A Taste of the Gulf: Oyster Cakes with a Zesty Twist

There’s nothing quite like the rich, briny flavor of oysters paired with the crispy, golden crunch of a well-made cake. This recipe for Oyster Cakes with Spicy Mayo from Louisiana Cookin brings together the essence of coastal Southern cooking with a little bit of heat and a whole lot of flavor. This recipe is a fantastic way to repurpose leftover Oyster Dressing, transforming it into a dish that is both elegant and comforting. Whether you serve these as an appetizer, a main course, or a delightful snack, they are sure to impress with their blend of textures and bold flavors.

Ingredients:

  • 1 (8-ounce) container shucked oysters, drained well, quartered if large
  • 4 cups leftover Oyster Dressing (recipe to follow)
  • 4 cups cubed day-old French bread
  • 5 slices thick-cut bacon, chopped
  • 3 large eggs, lightly beaten
  • ½ cup chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 cups heavy whipping cream
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 2 tablespoons chopped spicy pickles
  • 2 tablespoons capers, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup mayonnaise
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: lemon slices

Preparing the Oyster Cakes:

  1. Preheat the oven to 350°F. In a large bowl, combine the leftover Oyster Dressing with the beaten eggs. Mix until well incorporated.
  2. Shape the mixture into 8 evenly sized patties, using about ½ cup for each. If the mixture is sticky, lightly dust your hands with flour to help shape the cakes. Gently dredge the patties in the all-purpose flour, ensuring a light, even coating.
  3. Heat a large cast-iron skillet over medium heat. Melt the butter and add the olive oil.
  4. Carefully place the patties in the skillet and cook until golden brown on each side, about 1 to 1½ minutes per side.
  5. Transfer the patties to a baking sheet and place them in the preheated oven. Bake for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the cakes registers 170°F.

Preparing the Oyster Dressing (Base for Oyster Cakes)

  1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish with cooking spray.
  2. Place the cubed day-old French bread in the prepared dish. In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate,reserving the bacon drippings in the skillet.
  3. In the same skillet, sauté the chopped onion and minced garlic in the reserved bacon drippings. Stir frequently and cook until the onion becomes translucent, about 4 to 5 minutes. Spoon the onion mixture over the bread.
  4. In a medium bowl, whisk together the heavy whipping cream, eggs, salt, pepper, Creole seasoning, and Worcestershire sauce. Pour this mixture evenly over the bread and onion mixture.
  5. Add the crispy bacon and quartered oysters to the dish and toss until well combined.
  6. Cover the dish with foil and bake for approximately 45 minutes, or until an instant-read thermometer registers 190°F in the center.
  7. Let cool completely, then cover and refrigerate overnight. The next day, it is ready to be used for the oyster cakes.

Oyster Cakes with Spicy Mayo are a wonderful way to celebrate the flavors of the Gulf Coast and make the most of leftover Oyster Dressing. Crispy on the outside, tender and flavorful on the inside, these cakes are the perfect balance of texture and taste. The spicy mayo adds a creamy, tangy kick that takes this dish to the next level. Whether served as a main course or an appetizer, these oyster cakes will quickly become a favorite at any gathering.

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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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