Tag: Louisiana recipes

Crab Stuffed Beignets: A Rich Seafood Treat

Crab stuffed beignets are a luxurious twist on a classic New Orleans treat, bringing together the fluffy dough of a traditional beignet with the rich, flavorful combination of crabmeat and spices. This recipe from Louisiana Cookin.offers the perfect marriage of a savory seafood filling and the delicate sweetness of the beignet dough, making it an unforgettable appetizer or party dish. With influences from the heart of Cajun and Creole cuisine, these beignets carrythe spirit of the Gulf Coast, balancing richness with a hint of spice and a zest of lemon to brighten the palate.

Ingredients:

  • ½ pound crabmeat, picked free of shell
  • 4½ cups bread flour, divided, plus more for dusting
  • 2¼ teaspoons of yeast
  • 1 (8-ounce) package cream cheese, room temperature
  • 1⅓ cups whole milk, plus more if necessary
  • 2⅓ cups unsalted butter, room temperature and divided
  • 1 large egg
  • 1 bunch green onions, thinly sliced
  • 2 teaspoons minced garlic
  • 3 tablespoons chopped fresh parsley
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 3 tablespoons plus 2 teaspoons warm water
  • Olive oil, for cooking
  • 1½ teaspoons sugar
  • Hot sauce and Creole or Cajun seasoning, to taste
  • 1 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • Flaked sea salt

Directions:

  1. In a medium mixing bowl, combine ¼ cup of bread flour, 3 tablespoons plus 2 teaspoons of warm water, and yeast. Whisk the mixture until smooth and set it aside for 20 minutes. This sponge will develop a frothy texture as the yeast activates, creating the foundation for the beignet dough.
  2. While the sponge is resting, place ⅓ cup of unsalted butter, whole milk, the large egg, sugar, kosher salt, and the remaining 4¼ cups of bread flour into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the ingredients are just combined, scraping down the sides as necessary. Once most of the butter is incorporated but a few larger chunks remain, you’re ready to proceed.
  3. After 20 minutes, the sponge will be ready to add to the butter-flour mixture. Mix everything on low speed, scraping the sides of the bowl to ensure full incorporation. Flour your hands generously and scrape any dough off the paddle attachment.
  4. Switch to the dough hook attachment, and knead the dough on low speed for about 3 minutes. The dough will be sticky, so be sure to keep your hands floured. After 3 minutes, pull the dough off the hook and continue kneading on medium-low speed for another 3 minutes, or until the dough becomes smooth and elastic.
  5. Lightly grease the bottom and sides of a large bowl and place the dough inside. Spray the top with cooking spray and cover the bowl tightly with plastic wrap. Allow the dough to proof at room temperature for about 2 hours, or until it doubles in size.
  6. In a large skillet, heat olive oil over medium-high heat. Add the green onions, garlic, and a pinch of kosher salt and ground black pepper. Cook for about 2 minutes, stirring constantly, until the onions have softened but still retain their vibrant green color. Gently stir in the crabmeat and warm it through before adding the room-temperature cream cheese. Mix until everything is well-combined and creamy. Transfer the filling to a bowl, folding in the lemon zest, fresh parsley, hot sauce, and Creole or Cajun seasoning. Place the filling in the refrigerator to cool slightly.
  7. After the dough has doubled in size, punch it down on a well-floured surface. Roll it out to a ½-inch thickness using a rolling pin, ensuring evenness. Use a floured pizza cutter to square off the sides of the dough, and then cut it into 3-inch strips. Cut the strips into 3-inch squares and transfer the dough pieces to a flour-dusted sheet tray. Allow them to rest for 10 minutes. If desired, the dough can be refrigerated for up to 24 hours—just make sure to bring it back to room temperature before frying.
  8. While the dough rests, clarify the remaining 2 cups of butter by melting it over low heat in a medium pot. Skim off any white foam that rises to the surface, and carefully ladle out the clear, golden butter, leaving the milk solids behind. Add lemon juice, kosher salt, and black pepper to taste. Set aside for dipping.
  9. Preheat your deep fryer to 375°F. Work in batches to fry the dough squares, ensuring they have enough space to puff up. Fry each batch for about 3 minutes, turning once until golden brown. Drain on paper towels and sprinkle with flaked sea salt.
  10. Once the beignets are warm but manageable, use a sharp knife to cut a small slit into the side of each one. Fill a pastry bag fitted with a ½-inch piping tip with the crab mixture and carefully fill each beignet. Serve them hot with clarified butter for dipping.

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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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Gulf Coast Delight: How to Make Crawfish Cornbread

If you’re seeking a mouthwatering dish that embodies the heart of Southern cuisine, look no further than this recipe for Crawfish Cornbread from LouisianaCookin. Bursting with flavors from the Gulf Coast, this cornbread marries the richness of crawfish with the comforting texture of classic cornbread. It’s a dish that’s perfect for gatherings, potlucks, or as a hearty side to a soulful meal.

Ingredients:

  • 1 pound cooked crawfish tail meat
  • ½ red bell pepper, chopped
  • 4 green onions, thinly sliced
  • 1 teaspoon granulated garlic
  • 1 large egg, beaten
  • 1¾ cups whole milk
  • ½ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • ¼ cup bacon drippings
  • 1¼ cups unsalted butter, divided
  • ¼ cup salted butter, melted
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
  • ¼ teaspoon ground black pepper

Directions:

  1. Preheat and Prepare Skillet: Begin by placing a deep 10-inch cast-iron skillet in your oven. Preheat the oven to a scorching 450°F. This high heat ensures a crisp crust on your cornbread.
  2. Prepare Crawfish: Place your crawfish tails in a colander to drain. Gently squeeze them to remove any excess liquid, which helps prevent a soggy texture in the cornbread.
  3. Cook Vegetables and Crawfish: In a medium skillet, melt ½ cup of unsalted butter over medium-high heat until it starts to foam. Add the chopped red bell pepper, thinly sliced green onions, a pinch of salt, and ground black pepper. Cook, stirring occasionally, until the bell pepper softens, which should take about 5 minutes.
  4. Sprinkle in ½ teaspoon salt, the ground black pepper, and the crushed red pepper, and cook for an additional 30 seconds, allowing the spices to release their flavors. Stir in the crawfish tails and granulated garlic. Continue cooking until most of the moisture evaporates, roughly another 5 minutes.
  5. Melt Butter: In a small microwave-safe bowl, place 7 tablespoons of unsalted butter and melt it in the microwave on high for about 45 seconds. Set this aside for later use.
  6. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, baking powder, and the remaining tablespoon of salt. Gradually stir in the whole milk and honey, ensuring a smooth mixture. Add the melted unsalted butter and beaten egg, stirring until everything is well combined. Finally, fold in the crawfish mixture, making sure it’s evenly distributed.
  7. Prepare Skillet for Baking: Carefully remove the hot cast-iron skillet from the oven and place it over high heat. Add the bacon drippings and let it cook until it begins to smoke slightly. This step infuses the cornbread with a smoky flavor. Add the remaining ¼ cup of unsalted butter to the skillet, swirling it around to coat the bottom and sides thoroughly.
  8. Bake Cornbread: Pour the batter into the hot skillet, smoothing the top with a wooden spoon or rubber spatula. Reserve the last tablespoon of unsalted butter for another use. Bake in the preheated oven until the cornbread turns a beautiful golden brown, about 10 to 15 minutes. Once done, carefully turn the cornbread out onto a cutting board. Brush generously with the melted salted butter, cut into pieces, and serve hot.

Side Dish Suggestions:

Crawfish Cornbread is a versatile dish that pairs well with various Southern favorites. Here are some ideas to complete your meal:

  • Collard Greens: A traditional Southern side, collard greens cooked with ham hocks or bacon add a savory depth that complements the cornbread.
  • Fried Catfish: Crispy fried catfish with a squeeze of lemon makes a delightful main course paired with the rich cornbread.
  • Red Beans and Rice: This hearty dish is perfect with the spicy and savory notes of the Crawfish Cornbread.
  • Southern Slaw: A tangy coleslaw can provide a refreshing contrast to the warm, buttery cornbread.

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Indulgent Goodness: Rice Flour Madeira Cake Recipe

Embark on a culinary journey with this recipe for Rice Flour Madeira Cake from Louisiana Cookin; it’s a gluten-free dessert crafted to perfection. For those seeking a flavorful treat that accommodates dietary restrictions, this recipe is a perfect fit. Savor every moment of baking and indulging in this exquisite Rice Flour Madeira Cake. Whether you’re catering to a gluten-free diet or simply seeking a delectable dessert, this recipe promises a delightful experience for your taste buds.

Ingredients:

  • 2 tablespoons whole milk, at room temperature
  • 1¼ cups white rice flour
  • 2⁄3 cup almond flour
  • 4 teaspoons of lemon zest
  • 1 tablespoon sliced almonds
  • ¾ cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1¼ cups plus 1 tablespoon sugar, divided
  • 1¼ teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1¼ teaspoons baking powder
  • ½ teaspoon kosher salt

Directions:

  1. Begin by preheating your oven to 350°. Prepare an 8½ x 4½-inch loaf pan by lightly spraying it with baking spray containing flour. Line the pan with parchment paper, allowing any excess to hang over the sides.
  2. In the bowl of a stand mixer, combine 1¼ cups sugar and lemon zest, whisking them by hand until the sugar is infused with the citrusy aroma, which should take about a minute. Incorporate the softened butter into the mixture and beat at medium speed using the paddle attachment until the mixture turns pale and creamy, which usually takes around 2 to 3 minutes. Don’t forget to scrape down the sides of the bowl occasionally. Gradually add the eggs, one at a time, ensuring thorough incorporation after each addition. Beat in the vanilla extract.
  3. In a separate medium-sized bowl, sift together the white rice flour, almond flour, cornstarch, baking powder, and kosher salt. With the mixer running on low speed, slowly add the flour mixture to the butter mixture until just combined. Pour in the whole milk and continue beating until well incorporated. Transfer the batter into the prepared pan, using a spatula to evenly distribute it. Sprinkle the sliced almonds and the remaining tablespoon of sugar over the top for that added crunch and sweetness.
  4. Bake the cake in the preheated oven until it turns a glorious golden hue and a wooden pick inserted into the center comes out with only a few moist crumbs attached, which should take approximately 1 hour to 1 hour and 5 minutes. Once baked, allow the cake to cool in the pan for 10 minutes before using the excess parchment paper as handles to carefully remove it from the pan. Let the cake cool completely on a wire rack before storing it in an airtight container, where it can be kept fresh for up to 3 days.

Side Dish Suggestions:

While this Rice Flour Madeira Cake is undoubtedly a star on its own, why not elevate your dessert experience with some complimentary side dishes? Consider serving it with a dollop of whipped cream or a scoop of your favorite ice cream for a decadent touch. Fresh berries or a fruit compote would also make delightful accompaniments, adding a burst of freshness and tanginess to every bite.

Now that you’ve mastered the art of baking a gluten-free delight with this Rice Flour Madeira Cake recipe, it’s time to treat yourself and your loved ones to a slice of pure indulgence. Whether enjoyed on its own or paired with your favorite sides, this cake is sure to leave a lasting impression with its delicate crumb and subtly sweet flavor. Get ready to savor every mouthful and embark on a culinary adventure that’s as delicious as it is satisfying.

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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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