Tag: Louisiana cooking

18th Annual Great American Seafood Cook-Off Crowns Queen of American Seafood

The 18th annual Great American Seafood Cook-Off was held in New Orleans at the Ernest N. Morial Convention Center in early August. The event was a humongous success, as it attracted 14 culinary master chefs from across the United States who competed to earn a royal title, as per this feature article from Nola.com.

The Great American Seafood Cook-Off served as the primary attraction of the Louisiana Restaurant Association’s 18th annual showcase for dozens upon dozens of vendors displaying and distributing their products and services for the general public to enjoy. Hundreds of people attended the event and made up the crowd at the main event where each competing chef was given only 30 minutes to produce a seafood dish that would be judged by a team of judges against the 13 other contenders.

The executive director of the Louisiana Seafood Promotion and Marketing Board, Samantha Carroll, commented on the 14 chefs who participated in the cook-off, calling them among the most “competitive and qualified” in the history of the Great American Seafood Cook-Off.

After the judges of the event had sampled all 14 entries, Erin Miller of Cambridge, Massachusetts was crowned the “Queen of American Seafood.” Miller won the cookoff by preparing a dish, the Cape Ann Tide Pool, which was complemented by a consommé of lobster tails as well as dune rose pits. As reported, “the winning creation included a scallop custard with corn and a sauté of sweet margarine, corn, mussels, and scallops, finished with a butter-poached lobster tail and scallops with sea beans.”

Louisiana Lieutenant Governor Billy Nungesser commented on the event and crowning, saying, “what an outstanding competition we had today with one of the best lineups of competing chefs in the history of the Great American Seafood Cook-Off. It went great, the dishes are incredible. The personalities of each chef from each state from each state. This was definitely a tough decision for our judges.”

This year’s judges of the event included Louisiana Celebrity Chef John Folse, California Chef Shirley Chung, Two-time Chopped Champion and Florida Chef James Briscione, and Kentucky-based Sri Lankan-American Chef Sam Fore.

Competition winner, Chef Erin Miller had trained at the French Culinary Institute of New York, and she is reportedly proud to count her restaurant, Urban Hearth, “among the small number of acclaimed woman-owned and led restaurants in the Boston area.” Coming in second place was Floridian Chef Al Massa from Brotula’s Seafood House & Steamer in Destin, Florida, and Ohioan Chef Christian Gill from Boomtown Biscuits & Whiskey in Cincinnati, Ohiowas awarded third place.

Chef Erin Miller, who was crowned as the first-ever Queen of American Seafood, commented on her winning dish by saying, “we wanted to really focus-in on the breadth of seafood available in Massachusetts, not only the fish and shellfish we know really well but also the things that grow along the shore. So the dish is built around multiple layers of seafood and multiple layers of textures integrated with the sea beans and the garnishes that grow in the rocky shoals in Massachusetts. I’m in probably my favorite city in the world right now. It just means so much to represent my state and be here with these extraordinarily creative chefs. It just makes this mean so much more.”

The Great American Seafood Cook-Off, which just finished its 18th year of competitions and crownings, was initially started by the Louisiana Seafood Promotion and Marketing Board in 2004. The Cook-Off was purposeful in its origins, as it aimed to promote domestic, sustainable seafood.

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Delicious Crawfish Cream Sauce to Heighten Any Dish

Especially in the south, it’s always a great idea to have one tangy, creamy, and seafood-based dip recipe in your back pocket, and with this outstanding recipe from Cristy Irene for Crawfish Cream Sauce, you’re always supplied with a delicious addition to any dish.

The culinary beauty of this classically cajun crawfish cream sauce is that it’s made with authentically fresh or thawed crawfish tails, delicious cream, melted butter, and the cajun combination of sautéed onion, garlic, and bell pepper. The key to knocking this recipe out of the park is to have all of your cooking utensils and ingredients on hard, in place, or“mise-en-place,” throughout the process. This is true of many cajun, creole, or seafood recipes, but it’s especially important for this crawfish cream sauce, which comes to fruition in only a matter of minutes. Be diligent and proactive in your cooking processes, as you will not want to add butter to the pan if you haven’t chopped all of your ingredients yet. For the best results, have everything chopped ahead of time and “at the ready” near the stovetop you’ll be cooking on.

This sauce is perfect for many different seafood-based dishes, such as blackened or fried catfish, especially in the Lenten season. Consider making this crawfish cream sauce alongside your next Friday afternoon fish dinner. For instance, if you blackened catfish filets in a skillet ahead of time, the remnants that are left in the pan afterward will add outrageously decadent flavor to the sautéing of the vegetables. Speaking of the vegetables, when you’re busy chopping them ahead of time, you’ll want to chop or mince the onion and bell peppers in a comparatively smaller size than the crawfish. The recipe’s author suggests that they were in big chunks that, while still distinguishable, don’t detract from the crawfish themselves.

Ingredients for Crawfish Cream Sauce:

Directions for Crawfish Cream Sauce:

  1. You’ll begin this recipe by heating your pan over medium heat and melting your butter in it.
  2. After the butter melts, add in your crushed garlic cloves, chopped onion pieces, and chopped trinity of bell peppers. Sauté these ingredients until your onions are translucent and fragrant. This will take approximately four to five minutes.
  3. Next, pour your two cups of half & half into the pan, and stir the sautéed ingredients into the creme until the creme mixture has thickened.
  4. After the half and half thickens, add in your freshly squeezed lemon juice, crawfish tails, and stir everything together until it’s well combined. You’ll want to gently porn your lemon juice over the crawfish tails in order to coat the tails in the tangy flavor. By adding the lemon juice to the cream sauce, you’re adding a nice and light balance to the heaviness of the cream. This adds a flavor and perks up the overall taste of the cream.
  5. Cook the skillet’s contents for an additional 2 minutes, and then remove this skillet from the heat.
  6. Serve & enjoy your meal!

Notes:

This crawfish cream sauce recipe pairs extremely nicely with either fried or blackened fish, especially catfish, but it’s also a good addition to any meal consisting of a seafood entree and vegetable side dish, such as asparagus. If you find yourself preparing this dip on a whim, consider serving it alongside a rice, pasta, or other grain-reliant dish. Alternatively, it’s great with grits or biscuits, as the creamy flavor is complementary to many types of food.

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Tony Chachere’s Celebrates 50 Years in Business

Considered to be a non-negotiable condiment atop many a dinner table both inside and outside of the state of Louisiana, Tony Chachere’s Original Creole Seasoning and the company that produces this Creole pantry staple has celebrated 50 years in service with a commemorative can, according to this dutiful article from The Acadiana Advocate detailing the rich history of the company and its celebrated founder.

For many Louisianans, eating cuisine outside of the southern United States, the following scene looks all too familiar: the dish that you’re eating is blander than you’re used to and perhaps under-seasoned, at least according to your preferences. Then, just when you’re reaching for the salt and pepper shakers for a second time, one of your peers takes out the holy grail of southern spice blends, a can of Tony Chachere’s Famous Creole Seasoning.

Family-owned and operated since 1972, this Louisiana pantry staple has recently hit a milestone and celebrated its 50th year in service with an anniversary edition of its iconic green, red, and white can that’s all-too-recognizable north of I-10. The new can features a classic version of its famous design but with a twist. Simply called “Tony’s Famous Creole Seasoning” in a harkening back to its earlier days, there’s also a commemorative 50th-anniversary seal as well as a classic illustration of the man who started it all, the “Ole Master” of fine Creole cuisine, Tony Chachere.

Oftentimes when Tony Chachere, the Opelousas-born Creole chef would be preparing a meal for his friends and family, he would be heard saying “tonight, I’m gonna make ’em cry.” This was due to his natural culinary inclination to “spice up” any meal he was a part of, and for 50 years now, his legacy lives on in the routine “spicing up” many meals in and outside of the state of Louisiana.

Chachere, an Opelousas sportsman and Creole chef, didn’t actually create his iconic Creole seasoning mix until 1972, the year he retired at the age of 65 and published Tony Chachere’s Cajun Country Cookbook. In a few short weeks, Chachere had sold 10,000 copies of his cookbook from the back of his Station Wagon, and while his supporters and fans appreciated his detailed and delicious recipes for Crawfish Hand Pies and Zesty Tuna Melts, they would continually ask him to sell his signature blend of spices.

Soon after, Tony Chachere’s Famous Creole seasoning was born and available state-wide; for the past 50 years, the spice blend and the Creole cuisine company turned 50 in 2022. The marketing director for Tony’s Chachere’s, Celeste Chachere, said in a statement, “what started as my great-grandfather’s life-long dream has now become a devoted mission for four generations of the Chachere family. Making the flavors of his beloved Cajun and Creole cuisine accessible to the world beyond Louisiana is what Mr. Tony was most passionate about, and we are continually looking for new ways to bring more flavor to every meal people eat, just as he always dreamed.”

It’s not an understatement to say that Tony Chachere’s seasoning is famous nation-wide, and many who find themselves eating a bland meal are thankful to see the notorious colors of the 8 oz. can. Chachere’s Creole seasoning has gone on to be used in dozens of cookbooks over the years, featured in films, and a staple of cooking contests. Chachere, who was honored in March 1995 as the first-ever inductee into the Louisiana Chefs Hall of Famebefore passing away one week later a few days shy of his 90th birthday, is a pioneer of Louisiana culinary tradition, and it’s all-the-more fitting for the brand’s semi-centennial anniversary to be celebrated with a commemorative can of the seasoning that started it all.

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Savory Dinner Recipes Perfect for Your Cast Iron Skillet

Cooking your favorite dishes in the reliable instrument that is the cast-iron skillet has certainly garnered more and more support over the past few years, and it’s for good reason. Because if the tool is preserved, seasoned, and cleaned correctly, countless meals can be enjoyed by way of its superior cooking practices. So, take out your trusty cast-iron cookware instrument, and test out its celebrated benefits with Country Living’s curated list of delicious dinner recipes you can cook right in the cast-iron pan!

Every cook’’s cast-iron story is different, as you might have inherited your skillet from a previous generation of accomplished family chefs. Alternatively, you might find yourself to be breaking in your cast-iron skillet for the very first time. Either way, it cannot be overstated that the cooking instrument is among the more versatile cooking tools found in the modern-day kitchen, but this is only true if it’s properly taken care of.

A well-seasoned cast-iron pan can last decades or even entire generations if you take careful attention to properly clean it after each use so that you preserve the seasoning on the surface of the pan, making it relatively non-stick. Though, if you are unlucky in preserving that “surface seasoning” and your pan needs to be re-treated, that is also possible, and since the average non-stick pan only lasts for a maximum of a few years, the cast iron skillet might just be one of the more reliable and long-lasting cooking dishes on the market today. So survey the following cast-iron recipes from Country Living’s archives for the next time you need your steak dinner perfectly seared or the heat of your cornbread skillet perfectly contained.

Fig and Rosemary Glazed Skillet Chicken

This recipe comes from Julie Chiou’s food blog “Table for Two,” and it aims to highlight the heat-trapping benefits of the cast iron skillet by roasting rosemary, garlic, and butter-seasoned chicken drumsticks and thighs in a 425°F oven. Throughout the cooking process, you’ll take the skillet out of the direct heat to brush a savory, balsamic rosemary and fig preserve glaze atop the dark chicken pieces until it’s thoroughly cooked. This recipe blends together the sublime flavors of sweet fig preserves and herb-apparent rosemary to give you an unforgettable chicken dinner recipe that’s easy to prepare and bring out whenever you need it.

Skillet Scalloped Potatoes

This recipe, which originated from the “kitchen kapers blog” known as “Host the Toast,” can be served as a hearty dinner side dish or as a hefty breakfast staple due to its abundance of cheese and potatoes. Always a welcome paining at most dinner tables, the golden-brown potato and cheese combination is widely considered to be a family favorite, and this recipe is no exception as this dish can be served up alongside a simple-to-prepare mac and cheese plate or a platter of mozzarella-melted bread for expectedly celebrated results. Layers of thinly-sliced and herb-seasoned Yukon Gold potatoes evenly line the bottom of a 9-inch cast-iron skillet in this recipe in an overlapping spiral pattern. This is done so that each piece of potato can be properly dressed by the butter, milk, and cheese mixture that is poured atop the vegetable before it’s all wrapped in foil and baked to golden-brown heaven.

Outside of the above two standouts from Country Living Magazine’s 72 cast-iron recipe collection, the following are also notable dishes you should consider testing out in your own kitchen.

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Cajun vs Creole Food: What’s the difference?

If you aren’t from Louisiana, it can be confusing to understand the difference between Creole and Cajun food. It can’t be too different…right? Well, much like many things in Louisiana, not everything is what it seems to be.

In short, Creole dishes are considered by some to be “city food”, while Cajun dishes are referred to as “country food.” But in order to really get to know the two cooking styles, you have to get to know the person behind the apron. Most of Louisiana’s talented chefs learned how to cook from their parents and grandparents, all while also acquiring unique stories and history behind the cuisines.

While the food itself has plenty of similarities, the culture behind the cuisine is distinctly different. Thanks to Louisiana Travel, visitors to Louisiana can learn the true difference between Cajun and Creole Food.

Cajun Food

The word “Cajun” actually originates from the French term “les Acadians”, which was used to describe French colonists that had settled in the Acadia region of Canada. The Acadia region now consists of New Brunswick, Prince Edward Island, and Nova Scotia.

During the British Conquest of Acadia in the early 1700s, the Acadians were removed from their homeland in an event known as the Le Grand Derangement (which means the Great Upheaval). Most of the Acadians who were forcibly removed eventually settled in what is now known as Acadiana – a swampy region of Louisiana. Four unique regions of south Louisiana were settled by the Cajuns, all with different resources and influences. These regions are Lafourche and Teche (the levees and bayous), Attakapas Indian land (the prairies), Atchafalaya Basin (swamplands), and New Orleans area and Houma (coastal marshes).

The Acadians combined the flatlands, bayous, and the wild game of South Louisiana to create an entirely unique local cuisine. Many of the current Acadiana residents have Native American, German, French, or Italian roots and live a life extremely influenced by Cajun culture.

Because of the early settlers’ lack of access to modern-day luxuries, like fridges, the Cajuns had to learn how to utilize every part of their slaughtered animals. Boudin, a Cajun sausage consisting of pork meat, rice, and seasoning, also often contains pig liver for flavoring. Tasso and Andouille are two other types of Cajun pork products.

Cajun food is famous for its flavoring with seasonings like cayenne pepper, paprika, thyme, file, parsley, garlic, and so many more. Most Cajun dishes also begin with the “holy trinity of Cajun cuisine”, onion, celery, and bell peppers.

Creole Food

The term “Creole” was coined to describe the population born to early settlers in French colonial Louisiana, mainly in New Orleans. Creoles mostly consisted of descendants from the upper French and Spanish class that ruled over the city in the 18th century. Over time, “Creole” was also used to include native-born African slaves and free people of color. “French Creole” was used to describe someone of European ancestry that was born in the colony, and “Louisiana Creole” was used to describe someone of mixed racial ancestry.

Much like its creators, Creole cuisine is a mixture of the many cultures of Louisiana, including Spanish, Italian, African, German, Caribbean, Portuguese, and Native American. Compared to Cajun food, Creole food is considered to be higher-brow and typically contains many ingredients and takes time to prepare. Creole dishes also tend to have more variety because of easy access to exotic ingredients and spices.

If you want to see for yourself the difference between Cajun and Creole dishes, the only place to find true recipes is in Louisiana (or in the kitchen of a Louisiana native).

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Chicken, Sausage, and Shrimp Gumbo

The leaves are falling and the weather is finally cooling off, which means it’s finally fall, and we have the perfect fall dinner recipe for you! Gumbo is a hearty stew the fills up rumbling bellies with a medley of meat or shellfish, okra, onions, peppers, celery, and Creole or Cajun seasoning. A trademark Louisianan food, Gumbo is easily a famous and well-loved dish amongst Louisiana residents (so much so that it was named the official Louisiana state food!).

It’s thought the dish originated at the beginning of the 19th century and is rooted in the history of West Africans and Choctaws. Throughout its long history, the recipe has helped form a Louisianan culture and has been created in vast ways, gracing the tables of those from all economic statuses.

This chicken, sausage, and shrimp gumbo recipe from Savor the Flavor is guaranteed to bring both the flavor and Louisiana culture straight to your table.

This recipe makes about 9 cups of gumbo and takes approximately 3 hours to make from start to finish (including prep time).

Ingredients: 

  • 2 tablespoons olive oil
  • 1 pound chicken breasts
  • A pinch of salt and pepper
  • 12 ounces Cajun-style Andouille sausage, cut in round pieces
  • 6 pieces smoked bacon, cut into 1/4 inch pieces
  • 3/4 cup lard (fat)
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green pepper, chopped
  • 1 1/2 tablespoons garlic (about 6 cloves)
  • 5 cups seafood or shrimp stock
  • 10 ounces fresh or frozen sliced okra
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/2 seedless lemon
  • 1 pound large shrimp, shelled and deveined
  • hot sauce, to taste
  • 1/4 cup fresh parsley (to garnish)
  • Cooked rice

Instructions:

Step One: The Meat

First, heat olive oil in a pot over medium heat, then transfer chicken breast pieces to olive oil. Brown chicken pieces. Once they’re browned, remove from heat and place on a plate. When chicken is cool, shred with a fork.

In the same pot, add sausage and (already smoked) bacon. Cook until the sausage is browned, then remove from heat and place on paper towel-lined plate until cool.

Step Two: The Roux

Using a 10-inch cast-iron skillet, hit lard over medium heat, then whisk in the flour, stirring constantly until the roux turns a deep copper (penny colored). For step by step instructions on how to make the roux and different tips and tricks, click here.

Step Three: The Gumbo

Using a heavy-bottomed pan, transfer roux and add celery, onion, and green pepper. Over medium heat, stir until vegetables are softened, then add garlic and cook until fragrant. Next, pour in the seafood stock and shredded chicken and the sausage and bacon combination. Stir until combined, then add in the sliced okra, fresh thyme, bay leaves, and half of a seedless lemon.

Cover and bring gumbo to a boil, then reduce heat and allow to simmer for about a half-hour.

Now, you’ll remove the lemon and add the shrimp, hot sauce, and salt and pepper. Stir until combined then allow to cook for about 5 more minutes. Taste and add seasoning based on preference.

Garnish with parsley and serve over a bed of hot rice. Enjoy!

Quick tip: Gumbo is even better the next day! Make sure to store leftovers refrigerated in a sealed container for ultimate freshness.

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