Main Course

Course: 
  • 6 ounces sweet bell peppers
  • 1 Japanese eggplant
  • 2 ears corn, shucked
  • salt and pepper to taste
  • 1 shallot
  • 2 teaspoons plus 2 tablespoons olive oil, in all
  • 2 cloves garlic, peeled and minced
  • 3-4 sprigs tarragon, leaves washed, stripped, and minced
  • 2 tablespoons butter, softened
  • 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

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Course: 
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 ribs celery, chopped
  • 4 tablespoons butter, melted
  • ¼ cup sliced green onions
  • ¼ cup diced roasted red peppers
  • 1 tablespoon flour
  • 4 ounces Cheddar cheese, grated
  • 1 5.33 ounce can evaporated milk
  • 1 pound crawfish tails
  • Salt and pepper to taste

Crawfish Au Gratin

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Barbecued Chicken

  • 2 cups Abercrombie Sauce (recipe follows)
  • 1 whole chicken, cut into 8 pieces



Abercrombie Sauce

  • ¾ cup butter
  • 1 quart apple cider
  • 1 cup water
  • 2 teaspoons Dijon mustard
  • 1 medium onion, chopped
  • ½ cup Worcestershire sauce
  • 1 cup tomato sauce
  • 1 cup chili sauce
  • Juice of 1 lemon
  • Grated rind of ½ lemon, no white attached
  • 2 garlic cloves, finely chopped
  • 1 teaspoon granulated sugar

Barbecued Chicken

Barbecued Chicken

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Course: 

 

  • 3 cups chicken broth
  • 1 pinch saffron 
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • cayenne pepper
  • 1½ cups rice
  • 1½ pounds boneless, skinless chicken thighs, cubed
  • salt, black pepper, and cayenne pepper to taste
  • chopped parsley for garnish

Chicken Paella

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  • ½ cup (120 mil) canola oil
  • ½ cup (65 g) all-purpose flour
  • 3½ pounds (1.6 kg) yellow onions, finely diced
  • ½ cup (70 g) finely diced green bell pepper
  • ⅓ cup (40 g) finely diced celery
  • 1 bay leaf
  • 4 pounds (1.8 kg) crawfish tails, with fat (see Note)
  • ½ teaspoon cracked black pepper, plus more as needed
  • ½ teaspoon cayenne pepper, plus more as needed
  • 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed
  • 1 tablespoon kosher salt, plus more as needed
  • 4 cups (1 L) chicken stock or crawfish stock (recipes included in cookbook)
  • ¼ cup (13 g) finely chopped fresh flat-leaf parsley
  • ¼ cup (20 g) finely chopped green onions
  • Biscuits, homemade (recipe included in cookbook) or store-bought, for serving
  • Pickles (recipe included in cookbook), for serving

Crawfish Stew

Crawfish Stew

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Course: 
  • 1 16-ounce package frozen field peas with snaps
  • 1 10-ounce package frozen vegetable gumbo mix, thawed
  • 1 16-ounce package frozen baby gold and white whole kernel corn, thawed
  • 2 teaspoons chicken bouillon granules
  • 4 teaspoons Creole seasoning, divided
  • 1½ teaspoons paprika
  • 6 skinned, bone-in chicken thighs (about 2½ pounds)

Creole Chicken with Field Pea Succotash

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