Tag: Louisiana recipes

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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Deliciously Tender Pork Chops Covered in Gravy – Perfect Comfort Food

If you’re looking for a hearty and flavorful meal that will transport your taste buds straight to the heart of Louisiana, look no further than this delicious smothered pork chops and onion gravy recipe from Louisiana Cookin. This classic Cajun dish is the perfect marriage of tender pork chops cooked in an aromatic blend of spices, topped with a rich and savory onion gravy that will have you practically licking your plate clean. Whether you’re hosting a dinner party or just want to treat yourself to some down-home comfort food, this recipe is sure to satisfy all.

Ingredients

  • 6 to 8 bone-in pork chops, (each ½-inch-thick)
  • 2 yellow onions, chopped
  • ½ cup of unsalted butter
  • 32 ounces of chicken stock
  • ⅓ cup of all-purpose flour
  • 2 tablespoons of cornstarch
  • 1 tablespoon of vegetable oil
  • Small amount of cold water
  • 1 teaspoon of Cajun or Creole Seasoning
  • 1½ teaspoons of kosher salt
  • 1½ teaspoons of coarse black pepper
  • Garnish: fresh parsley

Directions

  1. Begin by heating a 12-inch cast iron skillet over medium-high heat. Then, season the pork chops generously with salt and pepper on both sides.
  2. In the hot skillet, add vegetable oil. Sear the pork chops on each side for approximately 3 to 4 minutes until they are browned. Once done, transfer the pork chops to a plate or bowl to collect any excess liquid that drips off. Keep the skillet aside for later use.
  3. Introduce the chopped onions to the skillet. To help loosen any drippings stuck to the bottom, you can add a small amount of cold water and use a wooden spoon to scrape them off. Sauté the onions for 5 minutes, then add the butter. Allow the butter to melt completely before stirring in the flour.
  4. Reduce the heat to medium and continue cooking, stirring constantly, until the onions become soft and brown. Incorporate a small amount of chicken stock and mix well until you achieve a creamy consistency. Add the majority of the remaining chicken stock to the skillet. Arrange the pork chops over the onion gravy, making sure to pour back any liquid from the plate as well.
  5. Pour in any remaining chicken stock and sprinkle in the creole seasoning. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Let it cook for 2 hours, gently stirring every 15 minutes.
  6. Combine cold water and cornstarch, mixing them together. Remove the pork chops from the skillet. Whisk in the cornstarch mixture into the skillet and bring it to a boil over medium heat. Allow it to boil for 1 to 2 minutes. Remove from heat, and return the pork chops to the skillet, ensuring they are coated with the sauce. If desired, garnish with parsley and serve alongside rice or mashed potatoes.
  7. Enjoy!

Notes:

  • You can use boneless or bone-in pork chops for this recipe.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
  • If you don’t have Cajun seasoning, you can make your own by combining 1 tablespoon each of paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
  • Make sure to scrape up any browned bits from the bottom of the pan when making the gravy. This will add extra flavor to your dish.
  • Serve with steamed rice or mashed potatoes for a hearty meal.

Smothered Pork Chops & Onion Gravy is a classic Louisiana dish that is full of flavor and easy to make at home. With tender pork chops smothered in rich onion gravy seasoned with Cajun spices and served alongside delicious sides like greens or cornbread stuffing – it’s no wonder why this dish has been a Southern favorite for generations. Give this recipe a try next time you’re looking for something comforting yet flavorful!

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A Classic Louisiana Recipe – Crawfish Creole

If you’re a fan of Southern cuisine, then chances are you’ve heard about the mouth-watering dish known as crawfish creole. This classic Louisiana recipe is loaded with flavor and spices that will tantalize your taste buds. But don’t be intimidated by its reputation – making this delicious dish at home is actually easier than you might think! Thanks to these few simple steps from a delicious recipe blog from Louisiana Cookin, you’ll know how to create a traditional crawfish creole that’s sure to impress your family and friends. So grab your apron and let’s get cooking.

Crawfish Creole is a delicious and traditional Louisiana dish that can be made in just a few easy steps. The dish is typically made with Crawfish, tomatoes, onions, celery, and green peppers, and is seasoned with various herbs and spices. The dish can be served over rice, by itself, or as a side dish. The exact origins of Crawfish Creole are a bit murky, but the dish is believed to have originated in the city of New Orleans. The city has a long history of culinary innovation, and it is likely that the dish was created by someone who was inspired by the city’s French and Spanish influences. Whatever its origins, Crawfish Creole has become a staple of Louisiana cuisine, and it is enjoyed by locals and visitors alike.

Ingredients

  • 1 pound of (preferably fresh) crawfish tails
  • 1 (28-ounce) can of fire-roasted crushed tomatoes
  • Hot cooked rice, to serve
  • ½ cup of chopped yellow onion
  • ½ cup of chopped green bell pepper
  • ¼ cup of chopped celery
  • 2 cloves of garlic, minced
  • 2 dried bay leaves
  • ¼ cup of unsalted butter
  • ¼ cup of all-purpose flour
  • 2 teaspoons of Louisiana hot sauce
  • 2 teaspoons of Creole seasoning
  • 1 teaspoon of chopped fresh oregano
  • 2 teaspoons of kosher salt
  • ½ teaspoon of dried thyme
  • ¼ cup of chopped fresh parsley
  • 1 teaspoon of ground black pepper
  • 1 cup of water
  • Garnish: chopped fresh parsley

Directions

  1. You’ll want to begin this delicious, classic Creole recipe by taking a medium bowl and generously combining your crawfish tails with your Creole seasoning. Mix it well to ensure that the tails are properly seasoned.
  2. Take a large Dutch oven next and melt your butter over medium heat. Once the butter is heated, you’ll want to gradually add your flour and whisk it in until it’s combined. Cook the ingredients while stirring quite frequently until your roux resembles the color of creamy peanut butter. This should take approximately 8 to 10 minutes.
  3. Next, add your onion, bell pepper, celery, and minced garlic to your roux. Cook these new ingredients while stirring occasionally until it’s all tender, which should take about 10 minutes. Add your tomatoes, 1 cup of water, salt, hot sauce, oregano, black pepper, thyme, and bay leaves into the pot. Bring everything to a gentle boil over medium heat. Simmer the ingredients while stirring occasionally, until it’s thickened, which should take about 10 to 15 minutes.
  4. Add your crawfish tails to your vegetable mixture, and stir the ingredients with the crawfish tails until they’re well combined. Cook the ingredients while stirring occasionally until it’s heated through, which should take about 5 to 10 minutes. At this point, discard the bay leaves and stir in your parsley. Serve this dish along with your white rice, and garnish with additional parsley, if desired.

Making crawfish creole can be an easy and enjoyable process. With just a few simple steps, you can create a delicious and traditional Creole dish that the whole family will love. By following these instructions, you’ll have your own homemade Crawfish Creole in no time at all! Don’t forget to experiment with different seasonings, herbs, and vegetables to add extra flavor – there’s something special about making this classic Louisiana meal yourself. So what are you waiting for? Get cooking!

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This Recipe for Rice Grits and Braised Chicken is Cajun Cooking at its Finest

Are you ready to take your taste buds on a trip down South? Look no further than this delicious recipe from Louisiana Cookin. With its unique blend of spices and rich, creamy texture, this dish is sure to transport you to the bayou with just one bite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for rice grits and braised chicken is easy to follow and will leave your guests begging for seconds. So grab your apron and get ready to whip up some authentic Southern cuisine!

Ingredients for Braised Chicken and Rice Grits

  • 4 chicken leg quarters
  • ¼ pound of thick-sliced bacon, diced
  • 1 cup of rice grits or cracked rice
  • 5 cups of chicken broth
  • 5 tablespoons unsalted butter, divided
  • ¼ cup of lard
  • 1 cup of diced onion
  • 4 cloves of garlic, chopped
  • ½ cup of mushrooms, sliced
  • 1 bay leaf
  • 5 sprigs of fresh thyme
  • 2 tablespoons of packed fresh basil
  • 2 tablespoons of packed fresh parsley
  • 2 tablespoons of chopped fresh chives
  • ¼ cup extra-virgin olive oil
  • 1 cup and 1 tablespoon of flour, divided
  • 4 teaspoons of salt
  • 1 ½ teaspoon of ground black pepper

Directions for Braised Chickens and Rice Grits

            1. To create your braised chicken, you’ll begin this recipe by seasoning your quartered chicken legs with salt and pepper and dusting them with 1 cup of flour. Then, in a large skillet that is set over medium-high heat, add your ¼ cup of lard. After it coats the bottom of the skillet, add in your seasoned and coated chicken to the skillet. Cook the chicken until the leg quarters are golden brown on both sides, at which point you’ll remove the chicken and set the pieces aside.
  2. Next, while using the same pan, you’ll add in your bacon and render the pieces halfway over medium heat. Add onion and garlic and cook until golden and then add mushrooms and cook while stirring occasionally until browned, which should take approximately 5 minutes.
  3. Stir in your 1 remaining tablespoon of flour, chicken broth, red wine, bay leaf, and thyme. After the ingredients are all combined you’ll add in your reserved chicken and cook the contents of the skillet while covered until the meat begins to fall off of the bone, which should take about 30 to 40 minutes.
  4. Combine your basil, parsley, chives, and salt into the mixing bowl of a food processor. Add in a touch of olive oil and pulse until the ingredients are chopped. Then, take these crushed herbs and stir them into your gravy. Adjust the seasoning to your preferred taste, if needed.
  5. In a large skillet that’s set over medium heat, melt 2 tablespoons of butter and add onion and garlic. Cook until the contents of the pan are softened, then add chicken broth and bring the contents of the pot to a boil. Add your rice grits or cracked rice, reduce the heat, and simmer while stirring occasionally, until it’s all tender. This should take about 10 minutes. Finish the pot with salt, pepper, and your remaining butter.
  6. Serve the chicken and pan sauce (gravy) with your rice grits, and enjoy!

Notes:

When it comes to making delicious rice grits, there are a few tips and tricks that can help you get the best results. First of all, make sure that you use good quality white rice for your grits. This will ensure that they have a nice, fluffy texture. Secondly, don’t be afraid to experiment with the seasoning. Try adding in some salt, pepper, garlic, or even a bit of hot sauce to give your grits some extra flavor. Make sure to cook your grits slowly and patiently. This will help them to absorb all of the flavors from the seasonings and produce a delicious final product.

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A Fried Catfish Recipe Fit for Any Cajun

If you’re a seafood lover, then you’ll definitely want to try this mouth-watering Louisiana Fried Catfish recipe from LouisianaCookin. This southern classic is a delicious blend of crispy, golden-brown catfish fillets coated in a flavorful cornmeal mixture. With just the right amount of seasoning and crunch, it’s no wonder why this dish has become one of the most sought-after meals across the country. So grab your apron and let’s get cooking because your taste buds won’t regret it.

If you’re looking to fry up some delicious catfish, there are a few things you should keep in mind. First, when it comes to choosing your catfish, make sure to select ones that are fresh and of a good size. You’ll also want to give them a good rinse before cooking. As for the batter, there are many different recipes out there but it’s recommended that you use a simple cornmeal batter. Once you have your catfish coated, carefully lower them into hot oil that’s been preheated to 350 degrees Fahrenheit. Fry them for about 3-4 minutes per side or until they’re golden brown and cooked through. Finally, be sure to serve your fried catfish with some tasty sides like hush puppies, coleslaw, and french fries.

Ingredients

  • 6 (6-ounce) catfish fillets
  • 2 cups of whole buttermilk
  • ¼ cup of hot sauce
  • Vegetable oil, for frying
  • 3 cups plain stone-ground yellow cornmeal
  • 1 tablespoon Creole seasoning
  • Lemon wedges, to serve
  • Kosher Salt, for garnish

Directions

  1. In order to start this wonderful recipe, you’ll first want to pour your whole buttermilk into a large bowl with your preferred hot sauce. Use a whisk to mix the buttermilk with your hot cause and then add in your six catfish filets to fully coat them. Cover this bowl and refrigerate it for at least 1 hour and at most overnight. You would want to marinate the catfish overnight if you would want the liquid to penetrate the entire piece of fish and infuse flavor evenly throughout the catfish. It makes for a richer final result.
  2. After marinating, you’ll take a large Dutch oven and pour enough vegetable oil in it so that you have a depth of about 3 inches. Heat this Dutch oven over medium heat until you can insert a deep-fry thermometer into it and register a reading of 350°F.
  3. Take a shallow dish and whisk together your plain stone-ground yellow cornmeal and your Creole seasoning. Remove the catfish from the bowl, allowing the excess to drip off, and discard the remaining marinade after all six filets are removed.
  4. Dredge your catfish in your cornmeal mixture and make sure to lightly shake off any excess. You’ll then work in batches to fry your catfish for 3-4 minutes until they are golden brown while turning occasionally. This process should take approximately 3-4 minutes.
  5. After removing a fried catfish filet from the oil, you’ll dry it on folded paper towels.
  6. Serve with lemon wedges and garnish with salt, if you’d like. Enjoy!

Popular Side Dishes for Fried Catfish:

There are many popular side dishes that can be served with fried catfish. Some of the most common include hush puppies, coleslaw, potato salad, and green beans.

  • Hush puppies are a southern staple that’s usually made from cornmeal batter and deep fried. They are a perfect side for fried catfish as they soak up any excess grease.
  • Coleslaw is another popular side dish that is often served with fried foods. It is a simple salad made of shredded cabbage and carrots, dressed in a vinegar-based dressing. The acidity of the dressing helps to cut through the richness of the fried catfish.
  • Potato salad is another common side dish in the south. It is usually made with mayonnaise, eggs, celery, and mustard. The potatoes can be either boiled or mashed, depending on your preference.
  • Smothered green beans are also a common side dish in Louisiana. They are typically cooked with bacon and onions, and seasoned with garlic, salt, and pepper.

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Red Beans and Rice with Sausage Recipe

Red beans and rice is a classic New Orleans dish, and it’s one of the tastiest and easiest dishes to make that’s also packed with flavor. Thanks to this genuine, flavorful New Orleans–Style Red Beans and Rice recipe from Serious Eats, you can rest assured that you’ll be enjoying a hearty bowl of red beans and sausage in no time.

Ingredients:

Directions:

  1. In order to begin cooking this recipe by placing your red beans in a large bowl and covering it with about 6 cups of cold water. Add 2 tablespoons of kosher salt and stir until the salt is dissolved. Set this aside for around 8 to 16 hours at room temperature. Afterward, drain the pot and rinse.
  2. Next, place your vegetable oil into a large Dutch oven and heat it over medium-high heat until it shimmers. Add your andouille or smoked sausage and cook, stirring, until the discs are lightly browned. This will take about 5 minutes. Then, add in your finely chopped onion, bell pepper, and celery. Season with salt and cook, stirring, until the vegetables have softened and are just starting to brown around the edges. This will take approximately 8 minutes.
  3. Add in your minced garlic and cook until the Dutch oven is quite fragrant. Stir in your cayenne pepper, sage, and a generous dozen grinds of fresh black peppercorn before adding your rinsed beans along with enough water to cover the Dutch Oven by about 2 inches (roughly 6 to 8 cups). If using, place your ham hock, tasso, or pickled pork into the pot. Additionally, add in your thyme leaves and three bay leaves. Bring the mixture to a boil and then reduce the heat to low and simmer for 1 1/2 to 2 1/2 hours before cooking is complete. Note: older beans take much longer to cook thoroughly than more recent ones.
  4. After the initial cooking, remove the lid of your Dutch oven, and add a cup of water to the pot. After about 20 minutes, the liquid should be reduced and start to turn creamy. It will not be as smooth or creamy if you’re cooking in a crock pot.
  5. Once satisfied with the texture and consistency, you’ll discard your bay leaves and thyme stems. Season to taste with your preferred amount of dashes of hot sauce, cider vinegar (if using), and salt and pepper. For the best texture, let your red beans and rice cool overnight in the refrigerator before reheating tomorrow. When reheating, add more water occasionally to make it looser when served. Serve red beans over white rice.
  6. Enjoy!

Notes:

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