Louisiana-Style Hot Sauce Recipe

Louisiana-Style Hot Sauce Recipe This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use serrano, jalapeƱo, or Thai chiles in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation. 1/2 cup fresh tabasco chiles, stems removed, or substitute cayenne, piquin, or japones chiles 2/3 cup white vinegar 1 3/4 teaspoons salt Place all the ingredients in a blender or food processor and puree until smooth. Pour into a clean, … Continue reading Louisiana-Style Hot Sauce Recipe

Cajun Shrimp Soup

Cajun Shrimp Soup “This is an excellent recipe that is quick and easy to fix, and it tastes great too!” Ingredients 1 tablespoon butter 1/2 cup chopped green bell pepper 1/4 cup sliced green onions 1 clove garlic, minced 3 cups tomato-vegetable juice cocktail 1 (8 ounce) bottle clam juice 1/2 cup water 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon red pepper flakes 1 bay leaf 1/2 teaspoon salt 1/2 cup uncooked long-grain white rice 3/4 pound fresh shrimp, peeled and deveined hot pepper sauce to taste Directions Melt butter in a large pot over medium heat. … Continue reading Cajun Shrimp Soup

Cajun Oyster Pie

Cajun Oyster Pie “A Louisiana favorite! You may add cooked vegetables to the filling if you wish.” Ingredients 3 thick slices bacon 1 tablespoon vegetable oil 2 tablespoons all-purpose flour 3/4 cup milk 18 shucked oysters, drained with liquid reserved 1 teaspoon Worcestershire sauce 1/2 teaspoon Cajun seasoning 2 (9 inch) unbaked 9 inch pie crusts Directions Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside. Heat bacon grease and vegetable oil over … Continue reading Cajun Oyster Pie

Crawfish Etouffee

Crawfish Etouffee Recipe By:Jason Poche “This is a quick and very good Cajun dish that was given to me by my mother.” Ingredients 1/2 cup vegetable oil 1/2 cup margarine 1 cup diced onion 1/2 cup diced green bell pepper 1 tablespoon minced garlic 1 pound peeled crawfish 3 (10.75 ounce) cans condensed cream of mushroom soup 1 (10 ounce) can diced tomatoes with green chile peppers 1 tablespoon dried parsley salt to taste ground black pepper to taste Directions In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic … Continue reading Crawfish Etouffee

Blackened Catfish

Blackened Catfish Ingredients 2 teaspoons cayenne pepper 2 teaspoons lemon pepper 2 teaspoons garlic powder 2 teaspoons salt 2 teaspoons pepper 1 pound catfish fillets 2 tablespoons butter 1 cup Italian-style salad dressing Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes … Continue reading Blackened Catfish

Catfish Gumbo

Catfish Gumbo Ingredients 1 pound catfish fillets, cut into 1 inch pieces 1/4 cup vegetable oil 1/2 cup celery, chopped 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped 1 clove garlic, chopped 2 cups water 2 cubes beef bouillon 2 (8 ounce) cans diced tomatoes 1 (10 ounce) package frozen okra 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme 1 bay leaf 1/8 teaspoon hot pepper sauce Directions In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. In a medium skillet, … Continue reading Catfish Gumbo

Crawfish Etouffee Georgia Style

Crawfish Etouffee Georgia Style Ready In 55 m Recipe By:ChefScire “This is a recipe that is often asked for at the restaurant where I work. They never let us make it, but we get asked by guests a lot. We are a full-service French restaurant. This is a home favorite with my wife and kid. Almost as good as rabbit and pig! It’s an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!” Ingredients 1/2 cup unsalted butter 2 cups finely chopped sweet onions (such as Vidalia(R)) … Continue reading Crawfish Etouffee Georgia Style

Andouille Sausage

v Andouille Sausage Cook 15 m Ready In 1 h 35 m Ingredients 1 1/2 yards of large sausage casing, about 2 to 3 inches wide 4 pounds lean pork meat 2 pounds pork fat 1/4 cup minced garlic 2 tablespoons salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1 tablespoon ground paprika 1/4 teaspoon crushed bay leaf 1/4 teaspoon dried sage 5 teaspoons hickory-flavored liquid smoke Directions Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide … Continue reading Andouille Sausage

Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo Prep 1 h Cook 2 h 40 m Ready In 3 h 40 m Ingredients 1 cup all-purpose flour 3/4 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, minced 1 pound andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tablespoon white sugar salt to taste 2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s(R)), or to taste 4 bay leaves 1/2 teaspoon dried thyme leaves 1 … Continue reading Good New Orleans Creole Gumbo

Authentic Louisiana Red Beans and Rice

Authentic Louisiana Red Beans and Rice   Recipe By:MIAMI BEACH “Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.” Ingredients 1 pound dry kidney beans 1/4 cup olive oil 1 large onion, chopped 1 green bell pepper, chopped 2 tablespoons minced garlic 2 stalks celery, chopped 6 cups water 2 bay leaves 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1/4 teaspoon dried sage 1 tablespoon dried parsley 1 … Continue reading Authentic Louisiana Red Beans and Rice