Main Course

Course: 
  • 12 savory (unsweetened) crêpes
  • 8 ounces fresh, unseasoned goat cheese
  • 3/4 ounce (about 1½ tablespoons) minced shallots
  • Pinch plus 1 tablespoon salt, in all
  • Pinch of freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 1/4 cup green bell pepper,diced
  • 1 tablespoon garlic, finely minced
  • 1/4 cup julienned tomato
  • 1½ tablespoons Chardonnay
  • 1½ tablespoons flour
  • 1½ tablespoons Creole seasoning
  • 1 cup fresh, peeled Louisiana crawfish tails
  • 1/2 stick (4 tablespoons) unsalted butter
  • 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

 Louisiana Crawfish Crepes with Goat Cheese Filling

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Course: 
  • Three cups chicken broth
  • pinch of saffron, crumbled
  • olive oil
  • 1½ lbs pork loin, cut into 1/2-inch cubes
  • Kosher or sea salt
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons garlic, chopped
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1½ cups Arborio rice
  • 1 cup shelled edamame or baby lima beans
  • 2 cups baby spinach
  • 1/2 cup flat leaf parsley, chopped
  • 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

 Shrimp and Pork Paella

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Course: 
  • 2 large ripe Creole tomatoes
  • 2 tablespoons extra-virgin olive oil, in all
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound Louisiana shrimp (21-25 count)
  • 4 ounces arugula
  • Preserved Lemon Vinaigrette, for serving
  • (recipe follows)
  • fresh soft herbs, for garnish, such as
  • parsley, tarragon, or chives
  •  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

  • 2 tablespoons Champagne vinegar
  • 1 teaspoon minced preserved lemon
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Louisiana honey
  • 1/2 teaspoon minced shallot
  • 1/8 teaspoon Dijon mustard
  • 1 cup canola or vegetable oil
  • Salt and freshly ground black pepper
  • to taste

 

 

Filling
  • 1/4 cup Louisiana popcorn rice
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 1/4 pound duck livers, cleaned of veins and fat
  • 1 onion, small dice
  • 5 cloves of garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, snipped
  • 1 bunch green onion, finely sliced
  • kosher salt, to taste
  • black pepper, to taste



Dough

  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk

Country-Style Meat Pies

Country-Style Meat Pies

Click image to enlarge

 

  • 1 lb dark red kidney beans
  • 6 cups water
  • 2 cups onion, finely chopped
  • 1½ cups green bell pepper, finely chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon garlic, minced
  • 3 bay leaves, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 lb smoked sausage, cut into 8 pieces
  • 1 tablespoon vinegar
  • 1½ teaspoons salt, or to taste
  • 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

Slow Cooked Red Beans and Rice

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Course: 
  • 4 tablespoons olive oil
  • 1 carrot, diced (about 1 cup)
  • 1 yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced 
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cans tomato sauce 
  • 2 15-ounce cans crushed tomato
  • 1/3 cup vinegar
  • 1 cup shrimp stock or water
  • salt, to taste
  • pepper, to taste 
  • thyme, to taste
  • parsley

Grits

  • 4 ears corn, roasted 
  • 6 cups water
  • 2 cups heavy cream
  • 2 tablespoons salt
  • 1/4 cup butter
  • 2 cups grits
  • 1/2 cup Parmesan

Shrimp

  • 36 Louisiana shrimp (16–20 count)
  • 4 tablespoons butter
  • Parmesan cheese, for garnish
  • green onions, for garnish

Creole Shrimp & Grits 

Creole Shrimp & Grits

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Course: 
  • 2 shallots, minced
  • 6 ounces dry white wine
  • Juice of ½ fresh lime
  • 1 tablespoon heavy cream
  • 6 ounces cold butter
  • ½ mango, diced
  • 1 tablespoon grated lime zest
  • 6 fresh speckled trout fillets
  • 2 tablespoons Creole seasoning
  • 2 tablespoons oil
  • 3 ounces lump crabmeat (picked through for shells)
  • mango

Note: The image on the right approximates what this dish will look like. The thick butter sauce is not shown but the lump carbmeat and the bronzed trout are both good examples. Your vegetable side dish is your choice, here asparagus with a hollandaise sauce.

Bronzed Speckled Trout with Crabmeat Butter Sauce

 Bronzed Speckled Trout with Crabmeat Butter Sauce

Click on image to enlarge

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