Main Course

Course: 
  • 36 (16–20 count) shrimp, head-on
  • 3/4 cup black-eyed peas, cooked
  • 1/4 cup diced onion
  • 1 tablespoon minced garlic
  • 1/8 teaspoon ground ginger
  • Creole seasoning to taste
  • salt and black pepper to taste
  • granulated garlic to taste
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 1/4 cups beer
  • Louisiana hot sauce to taste
  • 2 cups flour
  • 1 quart vegetable oil

Note: Shrimp are deep-fried every day in Louisiana, but the batters used to coat and flavor them are as varied as the cooks preparing the seafood. This recipe was created by Dr. Robert Harrington, former dean of the John Folse Culinary Institute at Nicholls State University.

Chef John Folse 

 

Course: 
  • 1 pound (21-25 count) shrimp, peeled and deveined
  • 1 pound jumbo lump crabmeat
  • 1 pint select oysters in liquid
  • 1 pound redfish, cubed
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 cup bell peppers, diced
  • 2 tablespoons garlic, minced
  • 8 ounce can tomato sauce
  • 1 cup diced tomatoes
  • 1 tablespoon jalapeños, minced
  • 2 whole bay leaves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1½ quarts fish stock
  • 1 cup green onions, sliced
  • 1 cup parsley, chopped
  • salt and cracked black pepper to taste

Seafood Sauce Piquant

  Seafood Sauce Piquant

Click image to enlarge.

Course: 
  • 1 pound dried kidney beans
  • 1 1/2 quarts water
  • 1/2 vegatable oil.
  • 1 cup diced onion
  • 1/4 cup minced garlic
  • 1 large smoked ham hock
  • 1 bay leaf
  • Louisiana hot sauce to taste
  • salt and pepper to taste
  • 4 cups cooked white rice

 

red beans and rice 

Note: Red beans and rice is an emblematic dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spice (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner.
 

Course: 
  • 2 lb. veal cutlets, trimmed
  • 1 tsp salt
  • 1 tsp white sugar
  • 1 tsp black pepper, coarse ground
  • (Blend above 3 together)
  • 1/4 cup vegetable oil

Sauce

  • 1/2 cup bacon grease or vegetable oil
  • 1/2 cup flour
  • 1 quart veal stock or water
  • 1/8 teaspoon white pepper, ground
  • 1/8 teaspoon cayenne pepper, ground
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 3 tablespoon butter
  • 1 cup white onion, julienne
  • 1/2 cup green bell pepper, julienne
  • 1/4 cup celery, julienne
  • 1 tablespoon garlic, minced
  • 3/4 cup mushrooms, sliced
  • 1½ cup tomatoes, peeled, seeded & diced

Grits

  • 4 cups water
  • 1/2 teaspoon salt to taste
  • 1 cup quick golden grits
  • 4 tablespoon butter

Court of Two Sisters Grillades and Grits

Court of Two Sisters Grillades and Grits

Click image to enlarge

Course: 
  • 1/2 cup butter
  • 1/4 cup flour
  • 3 cups chopped onion 
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 teaspoon minced garlic
  • 1/2 teaspoontsp basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon Tabasco sauce
  • 1 1/4 cup shrimp stock or chicken stock
  • 1 lb peeled crawfish tails
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon chopped parsley

Crawfish Etouffee

Crawfish Etouffee

Click image to enlarge

 

Course: 
  • 1 piece - 6 oz. Filet Mignon
  • 4 each Fried Basil Leaves
  • 1 cup Roasted Pepper and Basil Aioli 
  • 3 each French Bread Crostini
  • 1/2 cup Parmesan Ribbons 
  • 1/2 cup Micro Greens
  • Fresh Ground Black Pepper 
  • Kosher Salt
  • 1 Tbls. Extra Virgin Olive Oil 
  • 2 Fresh Thyme Sprigs

Roasted Pepper and Basil Aioli:

  • 4 cloves Garlic
  • 1/2 cup Extra Virgin Olive Oil
  • 2 each Egg Yolks
  • 1/2 cup Grapeseed Oil
  • 1/4 tsp. Salt 
  • 1/2 cup Basil
  • 1 each Roasted Red Bell pepper

grilled beef tenderloin

Course: 
  • 6 sticks butter, melted
  • 4 pounds extra-large Gulf shrimp (U–15), head and shells on
  • 3 lemons
  • 1 head of garlic, peeled and bruised
  • 1 recipe Barbecue Seasoning Mixture(recipe follows)
  • hot French bread

Barbecue Seasoning Mixture:

  • 2 tablespoons sea salt
  • 1 1/2 tablespoons Spanish paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coarsely ground fresh black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

New Orlean’s Barbecue Shrimp

Click image to enlarge

 

 

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