Tag: Louisiana cooking

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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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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A Louisiana Twist on Chicken Tenders

If you’re looking for a delicious and easy-to-follow recipe, then look no further than Louisiana Cookin’s delicious recipe for Pecan-Crusted Chicken Tenders. This dish is perfect for a weeknight meal or entertaining guests. This dish is perfect for a summertime picnic or potluck. It’s also great for a quick and easy weeknight meal. The chicken tenders are coated in homemade pecan breading and then fried to perfection. They’re served with a sweet and tangy blackberry honey mustard dipping sauce that provides the perfect balance of sweetness and tanginess.

Ingredients

  • 2 pounds of chicken tenderloins (about 16 tenderloins total)
  • 3 large eggs (whites and yolks)
  • 1 cup of all-purpose flour
  • 2 cups of pecan halves
  • 1 cup of panko Japanese bread crumbs
  • ½ cup of blackberry preserves
  • ⅓ cup of Dijon mustard
  • ¼ cup of honey
  • 1 tablespoon of fresh lemon juice
  • ⅛ teaspoon of cayenne pepper
  • 1 ¼ teaspoon of kosher salt
  • 2 ½ teaspoons of Creole seasoning
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika

Directions

  1. You’ll want to begin this delicious recipe for pecan-crusted chicken tenders by preheating your oven to 400°F. Ensure that there’s a rack inserted into the middle of the oven to even cook temperatures throughout. As your oven is preheating, you’ll want to place a wire baking rack on top of a baking sheet. Consider putting a layer of parchment paper or aluminum foil beneath the rack to catch any drippings and ensure that you don’t have to wash the sheet tray afterwards. Spray the wire baking rack with cooking spray afterwards.
  2. Next, you’ll want to prepare your three-bowl dredging station. So, take a food processor and in the work bowl you’ll want to pulse your 2 cups of pecan halves until they’re finely chopped. Transfer the finely chopped pecans to a shallow dish and stir in your bread crumbs, salt, garlic powder, paprika, and Creole seasoning. Mix this all together so that the ingredients are well-incorporated. In a separate shallow dish, place your flour for the dredging, and in a medium-sized bowl whisk your eggs.
  3. Once you’re ready to prepare your chicken tenders, you’ll want to dip one tenderloin in the egg bowl, dredge it in flour on both sides, dip it into the egg bowl again, dredge it in the pecan mixture, and press the pecan mixture firmly to the tenderloin on both sides to completely coat it. Lay the tenderloin on the prepared rack and repeat this process for the remaining tenderloins.
  4. Once the oven is prepared, you’ll place your wire rack of chicken tenderloins into the oven and bake them until they are golden brown. This should take approximately 20-25 minutes to complete, and you can serve it along with your favorite dipping sauce or the following blackberry honey mustard.
  5. You can achieve the delicious blackberry honey mustard by whisking your ½ cup of blackberry preserves, ⅓ cup of Dijon mustard, ¼ cup of honey, 1 tablespoon of fresh lemon juice, ¼ teaspoon of kosher salt, and ⅛ teaspoon of cayenne pepper in a medium-sized bowl until these ingredients are all well-combined.
  6. You’ll then strain this bowl of mixed ingredients through a fine-mesh sieve and either serve alongside your pecan-crusted chicken tenders or refrigerate in an airtight container for up to 2 weeks.
  7. Enjoy!

 Note:

There are a few things that go great with pecan-crusted chicken tenders. One option is to serve them with a side of roasted vegetables. Another option is to pair them with a fresh salad. And, of course, you can’t go wrong with serving them alongside some delicious mashed potatoes, roasted Brussels sprouts, or honey-glazed carrots. These all have similar cooking methods and will cook in about the same amount of time as the chicken. If you want to switch things up, try serving the chicken with a simple salad or some steamed rice.

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Delicious Recipe for Louisiana Shrimp and Crab Stew

Wintertime means that it’s the perfect time of the year to whip up some classic Louisiana recipes. So, if you’re in the mood for a hearty, rich, and delicious shrimp and crab stew, then look no further than this recipe from Louisiana Cookin’.

Ingredients for Shrimp and Crab Stew 

Directions for Shrimp and Crab Stew

  1. You’ll want to begin this recipe by scalding your dozen blue crabs with hot water in order to stun them. You’ll then remove the back from each crab (which is the top shell) so that you can clean out the gills (also affectionately referred to as “dead man fingers”), lungs, and the center of each crab. Afterward, crack the crabs in half and remove the claws, placing them aside for a future seafood stock. You’ll also want to peel and devein your shrimp for this recipe. You can also put the shrimp heads and shells along with your crab claws for a future homemade seafood stock.
  2. Next, in the large heavy stockpot, you’ll want to combine your vegetable oil and flour over medium heat. Begin stirring slowly to make a dark brown roux, and continue stirring for about 15-20 minutes. Once your roux is of a dark brown coloration all over, you’ll add your celery, bell peppers, and onion (also known as the holy trinity in South Louisiana cooking circles). You’ll cook the vegetables in the roux until the vegetables are soft, which should take about 5 minutes if you are stirring frequently.
  3. After the vegetables are soft, add your bay leaves, salt, cayenne pepper, and seafood stock to your stockpot. Stir all of the ingredients in order to combine them, and bring the mixture to a rolling boil over high heat. Once the stew ingredients and base are boiling, reduce the heat to medium-low, add in your crabs, and let them simmer for approximately 20 minutes.
  4. Next, add your crabmeat and shrimp, and continue to cook for another 10 minutes. Remove the stockpot from the heat, add your parsley, and serve the dish hot. Enjoy!

Notes for Shrimp and Crab Stew:

  • To make cooking easier and more humane, place your live crabs in the freezer for about 15 minutes before preparing them. Fill your largest stock pot with heavily salted water and add 3 bay leaves, a tablespoon or so of black peppercorns, and a teaspoon of paprika. Bring the water to a boil and then, using a pair of tongs, grasp each crab from behind so you don’t get pinched. Depending on the pot’s size and the number of crabs being cooked, you may want to cook one at a time. Lower each crab into the boiling water with its legs facing down and allow it to cook for roughly 15 minutes (when it floats to the top give an extra two to three minutes). To cool off after cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes then drop in each crab briefly before beginning the cleaning process.
  • Crab and shrimp stews definitely pair nicely alongside some homemade potato salad, french bread, or rice.

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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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