Tag: Louisiana recipes

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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Cajun Comfort Food: Shrimp and Tasso Pasta Recipe

Indulge in the irresistible flavors of the South with this Creamy Shrimp and Tasso Pasta recipe from Louisiana Cookin. This dish perfectly combines the richness of the creamy sauce, the smoky and savory notes of tasso, and the delicate sweetness of succulent shrimp. The tantalizing blend of Cajun and Creole influences in this recipe ensures a taste experience that is both comforting and vibrant. It’s a dish that brings warmth to the heart and a delightful kick to the taste buds.

Ingredients

Directions

  1. You’ll begin this recipe by preparing the pasta according to the package directions. Once cooked, drain and rinse the pasta. Transfer the pasta to a large bowl and toss it with some oil to ensure it doesn’t stick together. Set it aside while you prepare the remaining ingredients.
  2. Next, melt the butter over medium heat in a large skillet. Sprinkle in the Creole seasoning and let it cook for about 10 seconds, allowing the flavors to bloom. Add the white onion, bell pepper, and celery to the skillet, and cook them until they become tender, which usually takes around 5 minutes. Now, introduce the tasso and green onion, cooking them for an additional 2 minutes. Finally, add the shrimp and pour in the cream. Bring the mixture to a boil and stir constantly until the shrimp turn a delightful pink color and become firm, which should take approximately 3 minutes.
  3. Pour the creamy shrimp and tasso mixture over the pasta in the bowl. Toss everything together to ensure the pasta is evenly coated with the creamy sauce. If desired, sprinkle some freshly chopped parsley on top as a garnish. This step adds a touch of freshness and visual appeal to the dish.
  4. Your Creamy Shrimp and Tasso Pasta is now ready to be enjoyed. Serve it immediately for a warm and comforting meal, or if you prefer it chilled, cover the bowl and refrigerate it until you’re ready to serve. If you choose to reheat the dish, simply cook it over medium-low heat until it is thoroughly heated.

When serving Creamy Shrimp and Tasso Pasta, consider complementing it with some delectable side dishes. A fresh garden salad tossed in a tangy vinaigrette can provide a refreshing contrast to the creamy pasta. For a heartier option, try serving it alongside a bed of seasoned rice or a crusty French baguette, perfect for sopping up the flavorful sauce. Additionally, steamed vegetables like broccoli or asparagus make for a nutritious and colorful accompaniment to the dish. Remember, the goal is to create a well-rounded meal that satisfies both the palate and the senses.

Notes:

  • Choose a pasta shape that can hold onto the creamy sauce, such as penne, fusilli, or rotini. These textured varieties will enhance the overall dining experience.
  • To add a little extra depth of flavor to the dish, consider sautéing the shrimp briefly in some garlic-infused oilbefore adding them to the skillet. This will impart a subtle garlic-infused essence that complements the other ingredients.
  • If you prefer a spicier version of this recipe, feel free to add a pinch of cayenne pepper or a few dashes of hot sauce to the skillet along with the Creole seasoning. This will give the dish an extra kick of heat, characteristic of Cajun and Creole cuisine.

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Crispy Cajun Delights: Easy Homemade Fried Crab Claws Recipe

Fried Crab Claws, also known as Fried Crab Fingers or Fried Cocktail Crab Claws, make for a delightful appetizer or main dish that can be prepared effortlessly. This uncomplicated recipe from the recipe blog Grits & Pinecones showcases the tantalizing flavors of blue crab claws, which are first soaked in buttermilk, then coated in a seasoned corn flour mixture, and finally deep-fried to achieve a delectable golden brown and crispy texture. For seafood enthusiasts, it’s likely that you’ve come across these mouthwatering crustaceans on the menus of seafood restaurants, or perhaps you’ve even indulged in them yourself, appreciating their exquisite taste. However, you may not have realized just how straightforward it is to recreate these culinary delights in the comfort of your own kitchen.

Ingredients for Fried Crab Claws

Directions for Fried Crab Claws

  1. Begin by combining the corn flour, Creole seasoning, and salt in a pie plate or shallow dish, whisking them together.
  2. In a medium-sized bowl, pour the buttermilk and add approximately half of the crab claws.
  3. Take out the crab claws from the buttermilk, allowing any excess to drip off.
  4. Toss the claws gently in the corn flour breading mixture to coat them.
  5. Once the pieces are coated, transfer them to a plate. Repeat steps two to four with the remaining claws until all of them have been soaked in buttermilk and dredged in the corn flour breading.
  6. Heat the peanut oil in a 10-inch cast-iron skillet, ensuring that the oil fills it to a depth of approximately one inch. Place the skillet over medium-high heat and let the oil reach a temperature of 350 degrees Fahrenheit, as measured using a candy or deep-fry thermometer.
  7. Once the oil reaches 350 degrees, carefully add about a dozen pieces to the hot oil. Gently stir to separate any pieces that may stick together, and let them cook. Use a spider strainer or a slotted spoon to remove the claws when they turn lightly golden brown and become crispy. This process should only take about a minute.
  8. Set the fried claws on a wire cooling rack, with a paper towel underneath to absorb any excess oil. If the temperature of the oil drops below 350 degrees, wait until it returns to that temperature before adding more claws. Repeat this process until all of the pieces have been fried, and serve immediately.
  9. Enjoy!

Notes:

  • Reheating the leftovers can be done in a couple of ways to ensure their deliciousness. An air fryer proves to be the ideal choice, taking approximately three to four minutes at a temperature of 400 degrees. Alternatively, you can opt for a conventional oven set to 400 degrees for about four to five minutes. It is worth noting that reheating in a microwave is not recommended as it may affect the texture and taste.
  • For a delightful variation in flavor, you can experiment by substituting Creole seasoning in the breading with the zesty Old Bay Seasoning.
  • In case you are unable to find corn flour, fret not, as there are suitable substitutes available. You can replace it with a mixture of finely ground cornmeal and all-purpose flour in equal proportions. Additionally, you have the option to use your preferred store-bought fish fry breading mix, panko, or bread crumbs. However, bear in mind that the taste and texture may differ slightly depending on the substitute you choose.

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