Tag: Louisiana recipes

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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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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