Tag: Louisiana recipes

Quick and Easy Mini King Cake Recipe

 

King Cake season is here! That means you can’t go into any grocery store or bakery without seeing these delicious cakes. But what if you decide that you want to adventure out of your own and make your own king cake? Pillsbury has come up with a delicious cinnamon roll, king cake recipe that is quick and easy. In just 40 minutes, you can have your own king cake fresh out of the oven. For serving information and expert tips, you can click here.

Ingredients

  • 1 can (17.5 oz) Pillsbury™ Grands! cinnamon rolls with icing
  • 2 tablespoons yellow colored sugar
  • 2 tablespoons purple colored sugar
  • 2 tablespoons green colored sugar

 Directions:

  • Heat oven to 350°F. Lightly grease cookie sheet
  • Separate dough into 5 rolls. To make mini king cake, unroll 1 roll into a dough rope; fold rope in half lengthwise. Twist dough in a spiral, and shape into a circle. Place on cookie sheet. Repeat to use up rolls, placing 2 inches apart.
  • Bake 20 to 25 minutes or until golden brown.
  • Spread icing on warm cakes. Sprinkle with colored sugars.

‘Soft-shell’ chargrilled oyster recipe for Tailgating

 

Here in Louisiana, we are always looking for new ideas when it comes to what to cook for tailgating events. We are also always up for a delicious recipe when it comes to Oysters – and the fact that this one includes French bread doesn’t hurt!

Scott “Sparky” Sparks talks about how he created this recipe here. Be sure to check it out with more information and tips on how to perfect this style of cooking oysters.

Soft-shell chargrilled oysters Ingredients
Makes 2 dozen

  • 24 to 48 raw oysters, depending on size
  • 1 long loaf French bread, enough to slice 24 1-1/2- to 2-inch-thick pieces

Ingredients For sauce

  • 3/4 pound butter
  • 6 garlic cloves, minced
  • 1 tablespoon hot sauce, or to taste
  • 3 teaspoons white vinegar
  • 3 tablespoons molasses
  • 1/2 teaspoons paprika
  • 3 teaspoons Worcestershire
  • 1/4 cup chopped fresh parsley
  • Salt, to taste
  • Pepper, to taste
  • To top and assemble
  • 1 pound to 3/4 pounds cheese, grated
  • Creole seasoning, to taste
  • 4 to 6 green onions, coarsely chopped
  • 4 or 5 fresh lemons

Directions

  • Shuck oysters, or buy them unshucked.
  • Slice French bread on an angle, or bias, into 1/2-inch slices.
  • Make sauce: Combine butter, garlic, hot sauce, vinegar, molasses, Worcestershire in a bowl and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper. Taste and adjust seasoning.
  • Pour sauce into a shallow side pan or bowl. Allow sauce to cool for about 10 to 15 minutes.
  • Place bread slices on sheet pans. Dip one side of bread slice into the sauce. Place it dry side down on the sheet pan. Continue until all slices are dipped. (Only dip one side, so that the bottom of the bread can get crisp and firm, making the oysters easier to manage.)
  • Lift oysters out of oyster liquid and allow to drip for a few seconds. Place an oyster on top of each bread slice. If oysters are small, put 2 on each slice.
  • Sprinkle Creole seasoning on each oyster, to taste. Top each with a generous tablespoon of grated cheese. Sprinkle chopped green onions op top.
  • Preheat grill or oven to 350 degrees.
  • If using oven, slide sheet pans into oven and bake about 30 minutes, checking after 15 minutes.
  • If grilling, use indirect heat by pushing coals to other side of grill; then place bread directly on the grill. Close grill and allow to cook for about 30 minutes, checking after 15 minutes.

Enjoy!

 

Spicy Louisiana Shrimp Dip

 

This amazing shrimp dip recipe is perfect for Sunday football, birthday parties, or an upcoming Halloween party. Not only is it simple but you are sure to already have at least half of the ingredients at home! For step by step pictures and some extra tips on this versatile recipe, click here.

INGREDIENTS:

  • 1/4 cup chives, or minced green onions
  • 1 red bell pepper, minced
  • 1/4 cup mayonnaise
  • 8 ounces cream cheese
  • 1/4 cup Parmesan Cheese
  • 12 ounces SeaPakShrimp Scampi
  • 2 tablespoons lemon juice
  • 1 lemon, zested
  • 1 tablespoon cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 sourdough bowl

DIRECTIONS:

  • Preheat the oven to 375 degrees.
  • Defrost the shrimp and chop the shrimp into 1/2 inch dice.
  • In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined.
  • Cut the top of the sourdough loaf off the bread.
  • Scoop out the insides until the walls of the bread are 1/2 inch thick.
  • Put the dip into the bread bowl.
  • Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
  • Serve with crackers or baguette slices.

 

 

Wild Game Jambalaya

 

This venison sausage and duck breast jambalaya is a staple recipe that could be used with any of your favorite types of wild game meat. As stated on the website where you can find more information on the recipe here, this method is not your typical jambalaya with tomatoes, although you are more than welcome to add them to your liking. This technique is referred to as “brown jambalaya’. Either way, with or without tomatoes and whichever wild game meat you decided to use, this jambalaya is sure to be a family favorite that could easily be made to feed a large group.

Ingredients
2 Tbsp. canola oil
2 links venison Andouille sausage, sliced ¼ inch thick
12 duck breast tenders
1 medium onion, chopped
3 stalks celery, sliced
1 green pepper, chopped
3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. smoked paprika
Pinch of sugar
1 cup poached pheasant, shredded
2 cups uncooked rice
4 cups pheasant or chicken stock

Directions
1. Heat canola oil in a Dutch oven or stockpot set over medium-high heat. When the oil starts to shimmer, add the sliced Andouille. As the sausage browns, add the duck tenders to the pot, followed by the mirepoix of onions, celery, green pepper. Sauté for 3 to 4 minutes, scraping the bottom of the pan to remove any browned bits.

  1. Sprinkle the seasonings and sugar each over the meat and vegetables to cover them well. Stir and sauté for a few minutes, then add the minced garlic. Cook for 30 seconds, until the garlic becomes fragrant.
  2. Add the poached pheasant, along with the uncooked rice and stock. Raise the heat to high, then let everything come just to the boiling point. Lower the heat to a slow simmer, cover the pot and cook for 25 minutes, or until the rice is cooked through.