Tag: Louisiana cooking

Deliciously Tender Pork Chops Covered in Gravy – Perfect Comfort Food

If you’re looking for a hearty and flavorful meal that will transport your taste buds straight to the heart of Louisiana, look no further than this delicious smothered pork chops and onion gravy recipe from Louisiana Cookin. This classic Cajun dish is the perfect marriage of tender pork chops cooked in an aromatic blend of spices, topped with a rich and savory onion gravy that will have you practically licking your plate clean. Whether you’re hosting a dinner party or just want to treat yourself to some down-home comfort food, this recipe is sure to satisfy all.

Ingredients

  • 6 to 8 bone-in pork chops, (each ½-inch-thick)
  • 2 yellow onions, chopped
  • ½ cup of unsalted butter
  • 32 ounces of chicken stock
  • ⅓ cup of all-purpose flour
  • 2 tablespoons of cornstarch
  • 1 tablespoon of vegetable oil
  • Small amount of cold water
  • 1 teaspoon of Cajun or Creole Seasoning
  • 1½ teaspoons of kosher salt
  • 1½ teaspoons of coarse black pepper
  • Garnish: fresh parsley

Directions

  1. Begin by heating a 12-inch cast iron skillet over medium-high heat. Then, season the pork chops generously with salt and pepper on both sides.
  2. In the hot skillet, add vegetable oil. Sear the pork chops on each side for approximately 3 to 4 minutes until they are browned. Once done, transfer the pork chops to a plate or bowl to collect any excess liquid that drips off. Keep the skillet aside for later use.
  3. Introduce the chopped onions to the skillet. To help loosen any drippings stuck to the bottom, you can add a small amount of cold water and use a wooden spoon to scrape them off. Sauté the onions for 5 minutes, then add the butter. Allow the butter to melt completely before stirring in the flour.
  4. Reduce the heat to medium and continue cooking, stirring constantly, until the onions become soft and brown. Incorporate a small amount of chicken stock and mix well until you achieve a creamy consistency. Add the majority of the remaining chicken stock to the skillet. Arrange the pork chops over the onion gravy, making sure to pour back any liquid from the plate as well.
  5. Pour in any remaining chicken stock and sprinkle in the creole seasoning. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Let it cook for 2 hours, gently stirring every 15 minutes.
  6. Combine cold water and cornstarch, mixing them together. Remove the pork chops from the skillet. Whisk in the cornstarch mixture into the skillet and bring it to a boil over medium heat. Allow it to boil for 1 to 2 minutes. Remove from heat, and return the pork chops to the skillet, ensuring they are coated with the sauce. If desired, garnish with parsley and serve alongside rice or mashed potatoes.
  7. Enjoy!

Notes:

  • You can use boneless or bone-in pork chops for this recipe.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
  • If you don’t have Cajun seasoning, you can make your own by combining 1 tablespoon each of paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
  • Make sure to scrape up any browned bits from the bottom of the pan when making the gravy. This will add extra flavor to your dish.
  • Serve with steamed rice or mashed potatoes for a hearty meal.

Smothered Pork Chops & Onion Gravy is a classic Louisiana dish that is full of flavor and easy to make at home. With tender pork chops smothered in rich onion gravy seasoned with Cajun spices and served alongside delicious sides like greens or cornbread stuffing – it’s no wonder why this dish has been a Southern favorite for generations. Give this recipe a try next time you’re looking for something comforting yet flavorful!

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Cajun Grilled Herbed Red Snapper: A Delight for Seafood Lovers

If you find yourself tired of the same old fish dishes and are looking for something new and exciting to tantalize your taste buds, then look no further than this Cajun Grilled Herbed Fish recipe from Louisiana Cookin. This delightful red snapper entree combines the natural freshness of fish with the aromatic blend of herbs, creating a tantalizing dish that will surely impress your family and friends. So, let’s dive into the details and learn how to prepare, cook, and serve this seafood delicacy.

Ingredients for Red Snapper 

Directions for cooking the Red Snapper

  1. You’ll want to start this dish by preparing a charcoal grill, creating a medium-hot fire, or if you prefer, you can preheat the grill to a medium-high temperature ranging from 350°F to 400°F.
  2. Make three diagonal cuts on both sides of the fish, ensuring they are approximately 1½ inches apart. Fill each of these slits with a generous tablespoon of delicious Shrimp Butter. You’ll create the Shrimp Butter by taking a large dutch oven and heating vegetable oil over medium heat. You’ll then add shrimp shells and garlic and cook until the shells turn pink. At which point, add butter and zest and cook until the butter is melted and bubbly. Remove this from the heat and allow it to cool completely. Strain the mixture through a fine-mesh sieve and discard any solids. Fill each of the slits on the fish with a generous tablespoon of your Shrimp Butter.
  3. Rub the fish with oil, and season skin and cavities with salt, pepper, and bourbon seasoning. Stuff the fish with oregano, dill, basil, thyme, and sections from lemon slices. Grill fish on one side until skin no longer sticks, 4 to 6 minutes. Using a metal spatula, carefully turn fish, and grill until cooked through, 4 to 6 minutes more. Transfer to a serving platter.
  4. Serve with lemon wedges and additional Shrimp Butter, and garnish with herbs, if desired. For instance, you can sprinkle a handful of freshly chopped parsley or cilantro over the fish for a vibrant pop of color and a burst of freshness.
  5. Enjoy!

Notes:

  • To ensure the best flavors and textures, it’s crucial to choose the right type of fish. Opt for firm-fleshed varieties such as redfish, catfish, trout, or snapper. Freshness is key, so purchase your fish from a reliable source. Look for clear, bright eyes, vibrant skin, and a mild sea-like aroma. Avoid any fish with a fishy smell or slimy texture.
  • Two Delicious side dishes: Cajun Corn Maque Choux: Sauté fresh corn, bell peppers, onions, and tomatoes in butter until tender. Season with Cajun spices, salt, and pepper. Creole Potato Salad: Boil diced potatoes until tender, then mix them with mayonnaise, Creole mustard, green onions, and parsley. Season with salt, pepper, and a squeeze of lemon juice.

Congratulations! You’ve successfully prepared a delicious Cajun Grilled Herbed Fish that is bursting with flavors. The combination of herbs, spices, and perfectly grilled fish will transport your taste buds to the heart of Louisiana. Remember, the key is to select fresh fish, marinate it to perfection, and cook it just right on the grill. Enjoy this delightful meal with your loved ones, and let the flavors of Cajun cuisine transport you to the vibrant culinary world of Louisiana.

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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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A Recipe that Combines Creole Tomatoes and LA Seafood

If you’re craving a dish that’s full of flavor and easy to make, look no further than these shrimp-stuffed Creole tomatoes. Bursting with juicy shrimp, zesty Creole spices, and fresh creole tomato goodness, this recipe from LouisianaCookin is the perfect way to spice up your weeknight dinner routine. Whether you’re a seafood lover or just looking for something new to try in the kitchen, this dish is sure to impress both your taste buds and dinner guests alike. So grab some ripe tomatoes and get ready to dive into one of the best recipes around!

Ingredients

Directions

  1. You’ll want to start this delicious recipe for shrimp-stuffed creole tomatoes by coring your 8 beefsteak or Creole tomatoes with a small paring knife. Then, using a small spoon, you’ll scoop out the center of each of the eight tomatoes. Afterward, place the tomatoes into a 13×9-inch baking dish.
  2. Next, take a Dutch oven and melt 1 tablespoon of butter with oil over medium heat. Once the butter is melted, add in your onion, celery, garlic, salt, paprika, black pepper, and cayenne pepper. Cook these ingredients while stirring occasionally until the vegetables are softened, which should take about 5 minutes.
  3. Add in your tomato paste and continue cooking for an additional 2 minutes. Then, add in your fire-roasted tomatoes, chicken broth, and white wine. Use a wooden spoon to scrape the browned bits from the vegetables from the bottom of the pan.
  4. Increase the heat to medium-high and bring it all to a boil. Add in your rice and cook while stirring occasionally, for about 2 minutes. Reduce the heat to medium-low, cover, and allow it all to simmer until the rice is tender,which should be approximately 15 to 20 minutes.
  5. The next step is to preheat your oven to 375°F. Stir your shrimp, cherry tomatoes, and parsley into your cooked rice mixture. Cover the pot and continue to cook until the shrimp become pink and quite firm, which should take about 10 minutes. At this point, remove the pot from the heat, uncover it, and let it cool for 10 minutes.
  6. Next, spoon the rice mixture into the pre-cored tomatoes that you placed into a baking dish. Place approximately ½ cup of the rice mixture in each tomato.
  7. In a small microwave-safe bowl, melt your remaining 1 tablespoon of butter on high and stir in your bread crumbs and the remaining ¼ teaspoon of salt. Sprinkle this on top of the rice mixture.
  8. Bake until the topping is of a golden brown coloration, which should take about 15 to 20 minutes. Garnish the tops with fresh chives and enjoy!

Note:

When it comes to shrimp-stuffed creole tomatoes, the possibilities are endless. Whether you’re looking for an appetizer or a main dish, this recipe is sure to please. Here are some of our favorite serving suggestions: As an appetizer: Serve shrimp-stuffed creole tomatoes as part of a larger spread, alongside other hors d’oeuvres like cheese and crackers or veggie plates. As a main dish: Serve shrimp-stuffed creole tomatoes as a main course, alongside a simple salad and some crusty bread. As a side dish: Serve shrimp-stuffed creole tomatoes as a side to complement another protein-rich main course, like steak or chicken.

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Classic Louisiana Roast Beef Po’ Boy Recipe

There are few better Louisiana dishes than a classic roast beef po’ boy, and thanks to this delicious recipe from Louisiana Travel, you’ll always be a few steps away from enjoying one of the most legendary sandwiches of the south.

The roast beef po’ boy is a classic Louisiana sandwich that is thought to have gained popularity in the 1920’s and 1930’s, when French Quarter restaurants began serving it as a cheaper meal for workers. It wasn’t until the 1950’s that the roast beef po’ boy became a mainstream sandwich, when it was featured in national magazines and cookbooks. Today, the roast beef po’ boy is a popular sandwich at many Louisiana restaurants. This culinary delight consists of thin slices of roast beef, garlic mayonnaise, and pickled vegetables on a French baguette.

Ingredients

  • 4 loaves of 6-8 inch French bread, split lengthwise
  • 1 beef chuck roast, 2.5-pounds
  • 1 cup of beef stock
  • 1 cup of chicken stock
  • 2 tablespoons of Worcestershire sauce
  • 1 cup of mayonnaise
  • 1 tablespoon of hot sauce
  • 2 cloves of garlic, thinly sliced
  • 1 cup of diced onion
  • ½ cup of diced carrot
  • 1 cup of shredded iceberg lettuce
  • 1 large beefsteak tomato, sliced
  • 2 sprigs of fresh thyme
  • 1 dried bay leaf
  • 3 tablespoons of vegetable oil
  • 1 teaspoon of kosher salt
  • ½ teaspoon of ground black pepper

Directions

  1. You’ll begin this delicious, classic Louisiana recipe by cutting small cuts into your roast, about 3 inches apart. Be sure to take care and not pierce through to the bottom of the roast. You want the incisions to allow for the roast to “breathe” while cooking. Additionally, you should insert your garlic slices into the cuts to infuse the herb into the roast during the cooking process.
  2. Season both sides of the roast with both salt and black pepper. Then, take a large Dutch oven and place it over high heat. Heat your vegetable oil over high heat inside the Dutch oven until it’s spread throughout the bottom and close to smoking.
  3. Use kitchen tongs and carefully add the roast to the Dutch oven and brown it well on all sides. Once it’s evenly browned, remove the roast and place it on a plate while reducing the heat to medium.
  4. Add your diced onion and carrot to the pan, scrape up any roast bits from the bottom of the pan, and cook until the diced onion is tender–which should take approximately five minutes.
  5. At this point, add your browned beef chuck roast back to the pan. Pour your beef and chicken stock into the pan along with your hot sauce, Worcestershire sauce, thyme, and bay leaf. Bring the contents of the pan to a boil.
  6. After the pan is boiling, reduce the heat to low and cover the Dutch oven. Simmer this for about 3 hours, until the meat is properly “fork tender.” Shred the beef with two forks.
  7. Lastly, use a spatula to spread mayonnaise on the cut sides of each loaf. Spoon your roast beef with gravy over the bread and top the loaves with lettuce, tomato, and any other preferred po’ bot toppings.
  8. Enjoy!

Note:

There are a few key toppings that really make a roast beef po’ boy shine. First, you’ll need some type of mayonnaise or remoulade sauce. This will act as a binder for all of the other ingredients and help to keep the sandwich moist. Other traditional toppings include shredded lettuce, tomatoes, pickles, and onions. You can use any combination of these that you like, but we think the classic combo is always a winner. And last but not least, don’t forget the hot sauce! A few dashes of your favorite Louisiana hot sauce will really take this sandwich to the next level.

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A Fried Catfish Recipe Fit for Any Cajun

If you’re a seafood lover, then you’ll definitely want to try this mouth-watering Louisiana Fried Catfish recipe from LouisianaCookin. This southern classic is a delicious blend of crispy, golden-brown catfish fillets coated in a flavorful cornmeal mixture. With just the right amount of seasoning and crunch, it’s no wonder why this dish has become one of the most sought-after meals across the country. So grab your apron and let’s get cooking because your taste buds won’t regret it.

If you’re looking to fry up some delicious catfish, there are a few things you should keep in mind. First, when it comes to choosing your catfish, make sure to select ones that are fresh and of a good size. You’ll also want to give them a good rinse before cooking. As for the batter, there are many different recipes out there but it’s recommended that you use a simple cornmeal batter. Once you have your catfish coated, carefully lower them into hot oil that’s been preheated to 350 degrees Fahrenheit. Fry them for about 3-4 minutes per side or until they’re golden brown and cooked through. Finally, be sure to serve your fried catfish with some tasty sides like hush puppies, coleslaw, and french fries.

Ingredients

  • 6 (6-ounce) catfish fillets
  • 2 cups of whole buttermilk
  • ¼ cup of hot sauce
  • Vegetable oil, for frying
  • 3 cups plain stone-ground yellow cornmeal
  • 1 tablespoon Creole seasoning
  • Lemon wedges, to serve
  • Kosher Salt, for garnish

Directions

  1. In order to start this wonderful recipe, you’ll first want to pour your whole buttermilk into a large bowl with your preferred hot sauce. Use a whisk to mix the buttermilk with your hot cause and then add in your six catfish filets to fully coat them. Cover this bowl and refrigerate it for at least 1 hour and at most overnight. You would want to marinate the catfish overnight if you would want the liquid to penetrate the entire piece of fish and infuse flavor evenly throughout the catfish. It makes for a richer final result.
  2. After marinating, you’ll take a large Dutch oven and pour enough vegetable oil in it so that you have a depth of about 3 inches. Heat this Dutch oven over medium heat until you can insert a deep-fry thermometer into it and register a reading of 350°F.
  3. Take a shallow dish and whisk together your plain stone-ground yellow cornmeal and your Creole seasoning. Remove the catfish from the bowl, allowing the excess to drip off, and discard the remaining marinade after all six filets are removed.
  4. Dredge your catfish in your cornmeal mixture and make sure to lightly shake off any excess. You’ll then work in batches to fry your catfish for 3-4 minutes until they are golden brown while turning occasionally. This process should take approximately 3-4 minutes.
  5. After removing a fried catfish filet from the oil, you’ll dry it on folded paper towels.
  6. Serve with lemon wedges and garnish with salt, if you’d like. Enjoy!

Popular Side Dishes for Fried Catfish:

There are many popular side dishes that can be served with fried catfish. Some of the most common include hush puppies, coleslaw, potato salad, and green beans.

  • Hush puppies are a southern staple that’s usually made from cornmeal batter and deep fried. They are a perfect side for fried catfish as they soak up any excess grease.
  • Coleslaw is another popular side dish that is often served with fried foods. It is a simple salad made of shredded cabbage and carrots, dressed in a vinegar-based dressing. The acidity of the dressing helps to cut through the richness of the fried catfish.
  • Potato salad is another common side dish in the south. It is usually made with mayonnaise, eggs, celery, and mustard. The potatoes can be either boiled or mashed, depending on your preference.
  • Smothered green beans are also a common side dish in Louisiana. They are typically cooked with bacon and onions, and seasoned with garlic, salt, and pepper.

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