Tag: Louisiana recipes

A Mardi Gras Twist on Classic Louisiana Beignets

Mardi Gras, the lively celebration in the heart of New Orleans, calls for a culinary experience that matches its vibrancy. Elevate your festivities with this exquisite Mardi Gras Beignets recipe from Louisiana Cookin– a symphony of golden-fried perfection filled with a decadent creaminess that will transport you straight to the lively streets of the French Quarter.

Ingredients:

  • ½ cup warm water (105°F to 115°F)
  • 1½ teaspoons active dry yeast
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • ½ cup boiling water
  • ½ cup evaporated milk
  • ¼ cup plus 1 teaspoon granulated sugar, divided
  • 4¼ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Cream Cheese Pastry Cream Filling (recipe follows)
  • Milk Glaze (recipe follows)
  • Garnish: purple, yellow, and green sparkling sugars

Beignet Directions:

  1. In a small bowl, stir together warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer, beat boiling water, evaporated milk, melted butter, salt, vanilla, and remaining sugar until well combined. Add yeast mixture and egg, beat until combined. Beat in flour until well combined.
  2. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and soft, forming a ball at the base of the dough hook, about 6 to 7 minutes. Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease the top. Cover and refrigerate for at least 2 hours or up to overnight.
  3. In a large Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 375°F. Divide dough in half. On a floured surface, roll half of the dough into a 13×10-inch rectangle(about ¼ inch thick). Trim edges to create a 12×9-inch rectangle. Cut into 3-inch squares, separating them.
  4. Place 2 to 3 squares in hot oil; fry until golden brown, about 1 minute per side. Remove from oil and let drain on paper towels. Repeat with remaining dough. Let cool completely.
  5. Spoon Cream Cheese Pastry Cream Filling into a pastry bag and cut a ¼-inch opening in the tip. Pipe filling into each beignet.
  6. To make the Milk Glaze, Milk Glaze, whisk together all ingredients in a small bowl until smooth, 2 to 4 minutes. Use immediately. Spoon Milk Glaze over beignets, garnish with sparkling sugars if desired.

Cream Cheese Pastry Cream Filling Directions:

Prepare the luscious cream cheese filling that will elevate your beignets to an unparalleled level of indulgence.

  1. In a medium bowl, whisk together sugar, cornstarch, and salt until well combined.
  2. Add egg yolks and ¼ cup milk, whisking until well combined.
  3. Heat ¾ cup milk in a saucepan until it just begins to boil. Gradually add hot milk to the sugar mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until it starts to boil. Continue whisking until thickened, around 2 to 3 minutes.
  5. Remove from heat, strain through a fine-mesh sieve into a medium heatproof bowl.
  6. Stir in cream cheese, butter, and vanilla until completely combined.
  7. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
  8. Refrigerate until completely cooled, at least 1 hour. Stir before using.

Serve and Enjoy with These Delightful Side Dishes: Fresh Fruit Salad, Mixed Berry Compote, or Whipped Cream and Chocolate Sauce. These Mardi Gras Beignets are a celebration on a plate, a fusion of crispy exterior and creamy indulgence that captures the essence of the lively carnival spirit. Elevate your Mardi Gras festivities with this iconic New Orleans treat and create unforgettable moments with each delightful bite.

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Oysters and Bacon Make for a Perfect Pairing in This Recipe

Indulge your taste buds with the irresistible combination of oceanic flavors and the smoky essence of bacon in this Bacon-Wrapped Oysters with Cane Syrup Glaze recipe from Louisiana Cookin. This dish is a symphony of textures and tastes, featuring plump, medium-sized oysters cocooned in the embrace of thick-cut bacon, elevated with a luscious cane syrup glaze. The result? A culinary masterpiece that’s sure to leave your guests craving more.

Ingredients:

Directions:

  1. Begin by preheating your oven to a toasty 400°F. To prepare for the culinary adventure, line a rimmed baking sheet with foil and place a wire rack on top.
  2. Take each medium-sized oyster and lovingly wrap it with a half slice of thick-cut bacon. Secure this flavorful embrace with a wooden pick, ensuring the ingredients stay close-knit throughout the cooking process.
  3. Now, let’s delve into the magic of the cane syrup glaze. In a petite bowl, artfully stir together cane syrup, ½ teaspoon of Creole seasoning, finely chopped rosemary, dry mustard, and a pinch of crushed red pepper. With a culinary brush, generously coat each bacon-wrapped oyster with half of this tantalizing glaze, placing them on the prepared rack for the next step.
  4. Bake your creations until they reach a golden brown perfection, typically taking around 10 to 15 minutes. But we’re not done yet – brush the remaining half of the cane syrup mixture onto your bacon-wrapped wonders and let them dance in the oven for an additional 5 to 10 minutes until crispy and beautifully caramelized.
  5. In a separate bowl, create a dipping sauce that complements the rich flavors of the dish. Combine mayonnaise, finely chopped green onion, Creole mustard, vinegar, and the remaining 1 teaspoon of Creole seasoning. This zesty concoction is the perfect partner for your bacon-wrapped oysters.
  6. To serve, arrange your delectable creations on a platter, accompanied by the prepared dipping sauce. For a finishing touch, garnish with sliced green onions and sprigs of fresh rosemary. These visually appealing additions not only elevate the presentation but also enhance the overall dining experience.

Serving Suggestions:

Elevate your culinary experience by pairing these Bacon-Wrapped Oysters with Cane Syrup Glaze with thoughtfully chosen side dishes. These accompaniments are designed to enhance the flavors and create a harmonious symphony on your plate.

Garlic Parmesan Mashed Potatoes: Indulge in creamy garlic parmesan mashed potatoes for a comforting and decadent side. The velvety texture and savory notes provide a satisfying contrast to the crispy bacon and succulent oysters.

Arugula Citrus Salad: Introduce a refreshing contrast with an arugula citrus salad. The peppery arugula combined with the vibrant citrus vinaigrette offers a light and tangy counterpart to the rich and smoky notes of the bacon-wrapped oysters.

Now, whether you’re hosting a dinner party or preparing a special meal for your loved ones, you have the tools to create a memorable dining experience that goes beyond expectations. Enjoy the journey of flavors and textures as you savor every bite of this exceptional dish. Bacon-Wrapped Oysters with Cane Syrup Glaze is not just a dish; it’s an experience for the senses. From the briny essence of the oceanic treasures to the smoky allure of bacon, every bite is a journey into gastronomic bliss. Impress your guests and elevate your culinary repertoire with this sophisticated yet approachable recipe.

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A Sweet Potato Casserole Unlike Any Other

Step into a culinary wonderland with this recipe for exquisite Yukon Gold and Sweet Potato Casserole from Louisiana Cookin. This recipe is a celebration of contrasting textures and flavors, where the creaminess of Yukon gold potatoes meets the sweetness of roasted sweet potatoes, all crowned with the smoky richness of Gouda cheese. Allow us to guide you through the steps of creating this delectable masterpiece.

Ingredients:

  • 1½ pounds sweet potatoes, scrubbed and pricked all over with a fork
  • 1½ pounds Yukon gold potatoes, peeled and quartered
  • ½ cup diced tasso
  • ½ cup unsalted butter, softened and divided
  • ¾ cup shredded smoked Gouda cheese
  • ⅓ cup heavy whipping cream
  • ⅓ cup sour cream
  • 2 teaspoons vegetable oil
  • 1½ teaspoons smoked paprika
  • 1 teaspoon Cajun seasoning
  • 1½ teaspoons kosher salt
  • Garnish: sliced green onion

Directions:

  1. Begin your culinary journey by preheating the oven to a comforting 375°F. As the oven warms up, place your scrubbed and fork-pricked sweet potatoes on a rimmed baking sheet. Roast them until they’re fork-tender, a process that takes approximately 45 minutes to an hour. During this time, savor the enticing aroma wafting through your kitchen.
  2. Once the sweet potatoes are ready, halve them and scoop out the luscious flesh into a medium bowl. Discard the skins and stir in ¼ cup of softened butter, smoked paprika, and Cajun seasoning. Mix until the butter is melted and the blend is smooth, creating a flavor-packed base for your casserole.
  3. In a separate stockpot, bring the Yukon gold potatoes to a boil. After 15 to 20 minutes, when they yield to the gentle prod of a fork, drain them and transfer to another bowl. Mash these golden gems until they achieve a velvety smoothness, then infuse them with flavor. Stir in salt and another ¼ cup of softened butter, ensuring thorough integration. Continue the decadence by folding in heavy whipping cream, sour cream, and the pièce de résistance – shredded smoked Gouda cheese. The result is a luxurious, creamy concoction that tantalizes the taste buds.
  4. Now, the assembly begins. Lightly spray a 2-quart baking dish with cooking spray, setting the stage for your masterpiece. Alternately spoon heaping ¼ cupfuls of the sweet potato and Yukon gold mixtures into the dish. Use a butter knife or offset spatula to create a mesmerizing marbled effect, a feast for the eyes.
  5. Slide your creation into the still-warm oven, letting the casserole luxuriate in the heat for 25 to 30 minutes until the potatoes reach their peak of perfection. Meanwhile, in a small skillet, let vegetable oil shimmer and dance. Add diced tasso, stirring occasionally until it bathes in a light, golden brown hue, a testament to its tantalizing flavor. Sprinkle this savory delight over the baked casserole, and if you’re feeling particularly festive, garnish with a flourish of sliced green onions.

Serving Suggestions:

Complete your dining experience by pairing this Yukon Gold and Sweet Potato Casserole with a light, crisp salad or steamed vegetables. The casserole’s rich and robust flavors find balance when accompanied by refreshing greens or the tender bite of perfectly steamed asparagus.

As your guests savor each sumptuous forkful of this Yukon Gold and Sweet Potato Casserole, you’ll bask in the glory of a meal well-prepared. This recipe, a testament to the artistry of combining contrasting flavors, will undoubtedly become a staple in your culinary repertoire. Serve it at family gatherings, celebrations, or simply as a treat to yourself—a dish that transcends ordinary dining into a realm of culinary excellence.

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Finger Food with a Kick: Fried Crawfish Étouffée Ball Recipe

If you’re a fan of Cajun flavors and crave a delightful twist on traditional Crawfish Étouffée, you’re in for a treat. LouisianaCookin  presents a delicious recipe for Fried Crawfish Étouffée Balls that combines the rich, savory goodness of Étouffée with the satisfying crunch of fried perfection. These delectable bites are perfect for parties, gatherings, or simply indulging in a unique Louisiana-inspired dish. In this blog post, we’ll walk you through the step-by-step process to create these irresistible Crawfish Étouffée balls, along with a zesty chipotle ranch dressing for dipping. Let’s dive into this culinary adventure!

Quick Étouffée Ingredients

  • 1 pound of succulent crawfish tail meat
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped green bell pepper
  • ½ cup of unsalted butter
  • 1 ½ tablespoons of all-purpose flour
  • ½ teaspoon of Creole seasoning (try Tony Chachere’s for an authentic touch)
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper

Fried Crawfish Étouffée Balls Ingredients

  • 2 cups of Quick Crawfish Étouffée (recipe above)
  • 2 cups of cooked and cooled jasmine rice
  • 2 ¼ cups of plain breadcrumbs (divided)
  • ½ cup of chopped green onion
  • 4 large eggs (divided)
  • 1 cup of whole milk
  • 2 cups of all-purpose flour
  • 2 teaspoons of hot sauce (adjust to your spice preference)
  • Peanut oil (for frying)
  • ½ teaspoon of cayenne pepper (adjust for heat)
  • 1 teaspoon of salt

Chipotle Ranch Dressing Ingredients

Directions:

  1. In a generous-sized pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for approximately 10 minutes until the mixture turns a rich peanut butter color.
  2. Add the finely chopped onion, celery, and green bell pepper. Sauté for about 6 minutes until the vegetables become tender. Mix in the crawfish tail meat, salt, black pepper, and Creole seasoning. Reduce the heat to low, cover, and allow it to simmer for 15 minutes. Let the Étouffée cool completely before using it to make the balls. You can refrigerate it for up to a week or freeze it for up to 6 months.
  3. In a large bowl, combine the Quick Crawfish Étouffée, ¼ cup of breadcrumbs, jasmine rice, chopped green onion, hot sauce, salt, cayenne pepper, and 2 beaten eggs. Refrigerate the mixture for 30 minutes.
  4. In a medium bowl, whisk together the remaining 2 eggs and milk. Place the all-purpose flour in another medium bowl, and the remaining 2 cups of breadcrumbs in a third medium bowl. Shape the Étouffée mixture into golf-ball-sized rounds. Roll each ball in the flour, then the egg mixture, and finally the bread crumbs. Place them on a baking sheet and refrigerate until firm, or up to 24 hours (see note below).
  5. In a food processor, combine the ranch dressing, chipotle peppers in adobo, minced garlic, seasoned salt, and ground black pepper. Pulse until the dressing mixture is well combined. Set it aside.
  6. In a large pot or Dutch oven, pour peanut oil to a depth of 4 inches. Heat it over medium heat until a deep-fry thermometer reads 350º F. Fry the Étouffée balls in batches for approximately 3 minutes or until they turn a golden brown hue. Serve these delightful balls hot with the chipotle ranch dressing mixture for dipping.

Serving Suggestion:

These Fried Crawfish Étouffée Balls are a scrumptious delight on their own, but you can elevate your meal by serving them with classic Creole sides like red beans and rice, collard greens, or cornbread. Don’t forget a refreshing beverage like sweet tea or a crisp lager to balance the heat!

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Grilled Okra and Tomatoes with Cellar Salt – A Cajun Culinary Delight

One of the most treasured vegetables in cajun culinary tradition is okra, and along with this delicious recipe from Louisiana Cookin, you can embark on a flavor-packed journey as we explore the essence of Southern charm through a delightful dish: Cast-Iron Grilled Okra and Tomatoes with Flake Sea Salt. This vibrant recipe celebrates the taste of the Gulf coast, infusing tender okra and juicy tomatoes with the rich flavors of garlic, cracked black peppercorns, and the unique Cellar Salt Co. Flake Sea Salt. So, let’s fire up the grill, savor the magic of the Gulf, and indulge in the warmth of Louisiana’s culinary heritage.

Ingredients:

Instructions:

  1. In a small bowl, combine minced garlic and olive oil to create a fragrant and flavorful infusion. Set a wire rack on a rimmed baking sheet, arranging tomato slices in a single layer to allow them to drain, preserving any precious juices. Brush the tomato slices and the cut sides of okra with the garlic-infused oil, infusing them with the richness of the Gulf.
  2. To cook the okra to perfection, we’ll heat a large cast-iron grill pan over high heat. Once hot, season the halved okra pods with cracked black peppercorns and place them cut side down on the grill. Let them sizzle and caramelize for 2 to 3 minutes before turning them over for another minute of grilling. Set the beautifully grilled okra aside to maintain their tenderness.
  3. Reducing the heat to medium-high, it’s now time to grill the tomato slices. Season them with cracked black peppercorns and cook them for about 2 minutes on each side, allowing grill marks to form without letting them become too soft. These succulent grilled tomatoes will bring a burst of flavor reminiscent of the Gulf’s abundance.
  4. To serve this Gulf-inspired dish, arrange the grilled tomatoes and okra on a welcoming platter. Top them with the reserved tomato juices, ensuring not a drop of the Gulf’s essence goes to waste. Now comes the magic moment, where we sprinkle Cellar Salt over the dish, allowing its delicate flakey crystals to enhance each bite. For a finer texture, crumble the salt between your fingers and let it fall like fairy dust over the vegetables.

Side Dish Suggestions:

To complete the Gulf coast experience, consider serving this dish with some classic Southern side dishes:

  • Cajun Cornbread: A deliciously moist and slightly spicy cornbread to complement the grilled goodness.
  • Creole Coleslaw: A zesty coleslaw with a Creole twist, adding freshness and crunch to the meal.
  • Creole Collard Greens: Elevate a humble green into a delectable side with our Creole Collard Greens. Slow-cooked with onions, garlic, and smoky ham hock, these tender greens are infused with a burst of Creole flavors.
  • Louisiana Corn Maque Choux: Celebrate the sweetness of Southern corn with this delightful dish, inspired by Cajun and Creole traditions, combines fresh corn kernels with bell peppers, onions, and a touch of cream for richness.

The Gulf coast has always been a source of inspiration for chefs and food enthusiasts alike, and Cellar Salt has succeeded in encapsulating its essence in a beautifully flaked crystal. Cast-Iron Grilled Okra and Tomatoes, seasoned with this unique salt, bring out the best of Gulf flavors, reminding us of cherished childhood memories and the wonders of the sea. Gather your loved ones, fire up the grill, and embark on a culinary journey to savor the Gulf’s extraordinary taste.

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A Glazed Duck Recipe Fit for Any Cajun

Indulge in the flavors of Cajun cuisine with this delectable recipe for Cane Syrup-Glazed Duck Breast. Bursting with a harmonious blend of sweet and spicy notes, this recipe from Louisiana Cookin is perfect for a refreshing spring dinner. The delicious duck breasts, glazed with rich cane syrup, will tantalize your taste buds and leave you craving for more. Paired with fragrant long-grain rice, sautéed mustard greens, and a sprinkle of sliced green onion, this recipe is a true culinary delight.

Ingredients

Directions

  1. Begin by patting the duck breasts dry using paper towels. With a sharp knife, create a crosshatch pattern on the skin without cutting into the meat. Sprinkle the breasts with kosher salt.
  2. In a shallow dish, combine 1 tablespoon of cane syrup, olive oil, cane vinegar, soy sauce, Worcestershire sauce, minced garlic, 1 teaspoon of Cajun seasoning, lime zest, and ground black pepper. Whisk until the ingredients are well combined.
  3. Place the duck breasts, skin side up, in the marinade dish, ensuring that the skin is not submerged. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld together. If your air fryer manual recommends preheating, preheat the fryer to 300°F. Lightly coat the air fryer basket with cooking spray.
  4. Remove the duck breasts from the marinade and gently pat them dry with paper towels. Arrange them skin side down in the prepared basket. Set the fryer temperature to 300°F and cook until the fat starts to render, approximately 10 minutes.
  5. While the duck is cooking, whisk together the lime juice, remaining 2 tablespoons of cane syrup, and the remaining 1 teaspoon of Cajun seasoning in a small bowl.
  6. Carefully turn the duck pieces and brush them with the cane syrup mixture. Increase the fryer temperature to 400°F and continue cooking until the duck skin becomes crispy and beautifully browned, around 10 minutes. Allow the duck breasts to rest for 5 minutes before serving.
  7. Serve the succulent Cane Syrup-Glazed Duck Breast alongside fluffy long-grain rice, sautéed mustard greens, and a garnish of sliced green onion. Drizzle the remaining cane syrup brushing mixture over the duck for an extra burst of flavor.

Side Dishes:

Fluffy long-grain rice: Prepare a pot of fragrant long-grain rice to accompany the duck. Its neutral flavor complements the rich glaze of the duck breasts perfectly.

Sautéed Mustard Greens: Heat some olive oil in a skillet and add mustard greens. Sauté until wilted and tender, seasoning with salt and pepper to taste. These greens provide a pleasant bitterness that balances the sweetness of the duck.

Spicy Cornbread: Bake a batch of spicy cornbread to add a touch of Southern comfort to your meal. The crumbly texture and spicy kick will harmonize beautifully with the flavors of the duck.

Roasted Sweet Potatoes: Cut sweet potatoes into wedges, toss them with olive oil, salt, and Cajun seasoning, and roast until caramelized. The natural sweetness of the potatoes complements the savory duck and adds a delightful contrast of textures.

With its irresistible blend of sweet and spicy flavors, this Cane Syrup-Glazed Duck Breast recipe is sure to impress your family and friends. The tender meat, crispy skin, and luscious glaze create a symphony of tastes that celebrate the essence of Cajun cuisine. Serve it alongside fluffy long-grain rice, sautéed mustard greens, and a sprinkle of sliced green onion for a complete dining experience. Elevate your cooking skills and treat your loved ones to this Cajun delight. Enjoy the rich flavors and savor every bite!

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