Tag: Louisiana recipes

Decadent Dessert: Using Chocolate, Orange, and Pecans

If you’re searching for a dessert that combines rich, velvety chocolate with the bright zest of orange and the nutty crunch of pecans, this Chocolate Orange Pecan Tart recipe from Louisiana Cookin is a must-try. Perfect for holidays, special occasions, or simply a treat-yourself moment, this tart brings together a medley of textures and flavors that will leave your taste buds dancing. The balance of sweet and tangy with a hint of saltiness ensures it’s a crowd-pleaser. Let’s dive into the details of crafting this show-stopping dessert.

Ingredients:

Directions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, mix together the cookie crumbs, cocoa powder, sugar, and melted butter until the mixture resembles damp sand. Press this mixture firmly into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Place the pan on a rimmed baking sheet to catch any drips and bake for 10 minutes. Remove from the oven and allow the crust to cool completely.
  2. In another medium bowl, combine the chopped dried orange slices and toasted pecans. Sprinkle half of this mixture evenly across the bottom of the cooled crust. Reserve the other half for garnishing later.
  3. In a large, heat-safe bowl, combine the chopped dark chocolate, cubed butter, corn syrup, and fine sea salt. In a small saucepan, heat the heavy cream and sugar over medium-high heat until it reaches a gentle boil. Remove the saucepan from heat and pour the hot cream over the chocolate mixture. Let it sit undisturbed for two minutes before whisking until smooth and glossy.
  4. Pour the chocolate filling over the orange-pecan layer in the crust. Gently tap the bottom of the tart pan on the countertop to release any air bubbles, and use an offset spatula to smooth the surface. Refrigerate the tart for at least two hours or until the filling is firm.
  5. Before serving, decorate the tart with the reserved orange-pecan mixture, additional dried orange slices, fresh rosemary, and a sprinkle of flaked sea salt for added texture and flavor. Allow the tart to come to room temperature before slicing and serving to ensure the chocolate filling is perfectly creamy.

Side Dish Suggestions

While this tart is a star on its own, pairing it with complementary sides can elevate your dessert table. Consider serving it alongside:

  • Citrus Salad: A fresh salad with segments of orange, grapefruit, and pomegranate, lightly dressed with honey and mint, complements the tart’s richness.
  • Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream balances the intense chocolate flavor.
  • Espresso or Coffee: A small cup of espresso or coffee enhances the chocolate’s deep notes.

This Chocolate Orange Pecan Tart is an elegant dessert that marries bold flavors and contrasting textures. Its vibrant orange accents, nutty pecan crunch, and luscious chocolate filling create a harmonious treat that’s as pleasing to the eyes as it is to the palate. Whether you’re hosting a dinner party or indulging in a quiet evening at home, this tart is a perfect choice. With easy-to-follow steps and room for creative garnishing, it’s a recipe you’ll want to make again and again.

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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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Celebrate in Style with This Decadent Bananas Foster Cake

Bananas Foster Cake is a luxurious dessert inspired by the classic New Orleans dish, Bananas Foster. This recipe from Louisiana Cookin transforms the beloved flavors of caramelized bananas, rum, and brown sugar into a show-stopping layer cake. With its tender banana-infused layers, a rich rum frosting, and caramelized banana topping, this cake makes a perfect centerpiece for celebrations or a memorable ending to a dinner party. To make this luscious dessert, follow the detailed recipe below, complete with tips for success and pairing suggestions.

Ingredients:

  • 4 slightly under-ripe large bananas, sliced crosswise ½ inch thick
  • 1 large ripe banana, sliced crosswise ¼ inch thick
  • ½ cup mashed banana (about 1 large banana)
  • 4 large eggs
  • 3½ cups cake flour
  • 1 tablespoon baking powder
  • 1 cup whole milk
  • 1 cup dark rum, divided
  • ½ cup banana liqueur
  • 4 cups ofunsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 pound confectioners’ sugar
  • 4 cups firmly packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Directions:

  1. Preheat your oven to 350°F (175°C). Spray three 9-inch round cake pans with baking spray that includes flour. Line the bottoms with parchment paper to ensure easy release later.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed. Continue mixing for 3–4 minutes, scraping the sides of the bowl occasionally, until the mixture is light and fluffy. Blend in the mashed banana. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. In a separate bowl, whisk together the cake flour, baking powder, and kosher salt. On low speed, alternate adding the flour mixture with the milk and rum to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula if necessary.
  4. Bake for 15–20 minutes, or until a wooden skewer inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
  5. Start by placing one cooled cake layer on a serving plate. Spread ⅓ cup of the Rum Brown Sugar Frostingevenly across the top. Using a slotted spoon, layer half of the caramelized bananas from the Bananas Foster Filling over the frosting, and drizzle with 3 tablespoons of the filling’s sauce. Add the second cake layer and repeat the process. Place the final layer on top, spreading the remaining frosting across the sides and top of the cake.
  6. Transfer 1 cup of the frosting into a pastry bag fitted with a large open star tip (Wilton 1M is recommended). Pipe decorative swirls around the top edge of the cake. Top the cake with brûléed banana slices, made by coating banana rounds in granulated sugar and caramelizing the tops with a kitchen torch or broiler. Drizzle any remaining sauce over the finished cake.

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For a complete dessert experience, serve alongside freshly brewed coffee or a shot of espresso. If you’re hosting a dinner party, complement this indulgent cake with lighter main dishes, such as an herb-roasted chicken or grilled salmon, to balance the meal.

Banana Fosters Cake is a delightful fusion of nostalgia and elegance, bringing the flavors of a classic Southern dessert to the world of layer cakes. Whether you’re celebrating a special occasion or indulging in a well-deserved treat, this recipe is sure to impress both in flavor and presentation.

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Easy Cracklin’ Cornbread Muffins with Cheddar and Creole Spice

When it comes to Southern cooking, few things evoke more warmth and nostalgia than cornbread. Whether you’re serving it alongside a hearty bowl of gumbo, a steaming pot of beans, or simply enjoying it on its own, cornbread has a way of bringing people together. But these aren’t just any cornbread muffins—these are Cracklin’ Cornbread Muffins from Louisiana Cookin, and they’re packed with crushed pork rinds, sharp Cheddar cheese, and a hint of Creole seasoning. Perfectly golden with a crunchy topping, these muffins are a flavorful twist on the traditional recipe and are sure to be a hit at your next gathering.

Ingredients:

Directions:

  1. Start by preheating your oven to 400°F.. Take out a 12-cup muffin pan and give it a good coating of cooking spray. This will prevent the muffins from sticking and help you achieve that golden, crusty exterior.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, kosher salt, baking soda, and black pepper. This combination forms the base for your muffin batter. Once mixed, make a small well in the center of the dry ingredients; this is where you’ll pour the wet mixture in the next step.
  3. In a separate medium-sized bowl, whisk together the sour cream, whole milk, melted (and slightly cooled) butter, and lightly beaten eggs. The sour cream adds a rich, creamy texture that balances out the crunch from the pork rinds and the texture of the cornmeal. When all wet ingredients are thoroughly mixed, pour this mixture into the well of the dry ingredients.
  4. Carefully fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid over-mixing; it’s okay if a few small lumps remain, as this will help keep your muffins tender rather than dense. Next, fold in the crushed pork rinds, thawed corn kernels, and shredded Cheddar cheese. The pork rinds add a unique texture and salty flavor, while the corn and cheese create a depth of flavor that makes each bite more interesting.
  5. Using a spoon or scoop, evenly divide the batter among the 12 muffin cups, filling each about three-quarters full. Sprinkle each muffin with a little extra crushed pork rinds to create a crispy, golden topping that makes these muffins truly irresistible.
  6. Place the muffin pan in the preheated oven and bake for about 20 minutes. You’ll know the muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma of these muffins will fill your kitchen, tempting everyone who walks by. Once baked, allow the muffins to cool in the pan for about five minutes.
  7. To finish, sprinkle a light dusting of Creole seasoning over the tops of the muffins while they’re still warm. This final touch adds a bit of spice that enhances the savory elements of the muffin. Carefully remove the muffinsfrom the pan and serve them warm for the best experience.

Serving Suggestions

These Cracklin’ Cornbread Muffins are delicious on their own, but they truly shine when paired with other classic Southern dishes. Here are a few ideas to complement your muffins:

  • Red Beans and Rice: This classic dish, often seasoned with andouille sausage or ham hocks, has a rich, savory flavor that complements the cornbread’s slight sweetness and crunchy texture.
  • Fried Catfish: A crispy fried catfish filet served alongside Cracklin’ Cornbread Muffins and a side of coleslaw is an ideal Southern meal. The tender fish pairs well with the muffins’ crunchy exterior and moist interior.
  • Chili: Serve these muffins with a hearty, spicy bowl of chili. The slight heat from the Creole seasoning in the muffins complements the flavors in a well-spiced chili.
  • Collard Greens: Braised collard greens seasoned with smoked meat bring an earthy flavor that pairs well with the cornbread muffins’ richness.

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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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