1
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
KICKIN’
CAJUN!
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
Jaalon 6 Servings Yielded
5 Minutes Prep Time
Prat t
25 Minutes Cook Time
6
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
Seep
ed, S
6 Servings Yielded
5 Minutes Prep Time
oupe
d, an
d Sp
25 Minutes Cook Time
iced
8
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
11
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
5 pounds live crawfish (Select/ True Select) Kosher salt 3 sticks unsalted butter, slightly softened 1/4 cup chopped fresh tarragon 1/4 teaspoon cayenne powder Freshly ground black pepper 1/4 cup hot sauce
Add the crawfish to a large pot of salted boiling water. Cook for about 30 seconds. Shock the crawfish in a bowl filled with ice water. Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly. Combine the butter, hot sauce, tarragon and cayenne in a food processor. Process until smooth. Season with salt and pepper. Prepare a charcoal grill for direct grilling. Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally. Meanwhile, melt the spicy tarragon butter in a saucepan or skillet. Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter. Serve immediately.
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
2
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
o b m Gu 1 cup all-purpose flour 3/4 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 larged 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
Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
2 tablespoons hot pepper sauce (such as Tabasco), or to taste 1/2 teaspoon Cajun sasoning blend (such as Tony Chachere’s), or to taste 4 bay leaves 1/2 teaspoon dried thyme leaves 1 (14.5 oz.) can stewed tomatoes 1 (6 oz.) can tomato sauce 2 teaspoons gumbo file powder 2 tablespoons bacon drippings 2 (10 oz.) packages frozen cut okra, thawed 2 tablespoons distilled white vinegar 1 pound lump crabmeat 3 pounds uncooked medium shrimp,
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
peeled and deveined 2 tablespoons Worchestershire sauce
6 Servings Yielded
2 tablespoons gumbo file powder
5 Minutes Prep Time
25 Minutes Cook Time
4
4-6 Servings Yielded
20 Minutes Prep Time
25 Minutes Cook Time
2 1/2 cups water 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 1/2 pound fully cooked smoked sausage 1/2 to 3/4 pound medium, fresh shrimp
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Jambalaya Mix:
Jambalaya Mix: 1 cup long-grain rice 3 tablespoons dried minced onion 1 tablespoon dried parsley flakes
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
1 tablespoon beef bouillon granules 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1 bay leafa
6
3 1/2 lbs Yielded
30 Minutes Prep Time
2 Hours Cook Time
Rice 4 cups chicken stock 4 cloves minced garlic 1 1/2 cups diced white onion 1 cup diced green bell pepper 2 tablespoons vegetable oil Salt and pepper 1 teaspoon dried thyme 1 bay leaf 1/4 teaspoon cayenne pepper 1/4 pound pork sausage meat 1/4 pound ground beef 1/2 pound chicken giblets 1 bunch green onions, chopped
In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook. Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice. In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld..
8
6 Servings Yielded
25 Minutes Prep Time
45 Minutes Cook Time
1/2 cup oil 1/2 cup all-purpose flour 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1 cup chopped celery 3 cloves garlic, finely minced 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper, more if desired 1 teaspoon Cajun seasoning 1/2 cup minced green onions, plus extra for garnish 1/2 cup minced fresh parsley leaves 2 to 3 dashes hot sauce 1 (8-ounce) can clam juice 1 (14.5-ounce) can diced tomatoes Salt (Cajun seasoning has salt already) 2 pounds small or medium shrimp peeled 1/2 stick butter Rice, optional Diced green onions, for garnish
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
10
Batte
red a
6 Servings Yielded
5 Minutes Prep Time
nd D
iced
25 Minutes Cook Time
Nuggets Iodized Salt for seasoning Freshly ground black pepper 1/2 pound alligator meat, cut into 1/2-inch cubes. Fish batter, for coating Cooking oil, for frying
Serving suggestions: various dipping sauces such as remoulade, mustard, or cocktail
13
Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.
3 1/2 lbs Yielded
30 Minutes Prep Time
2 Hours Cook Time
Vegetable Oil for frying 1 large egg 1 cup milk 1 1/2 pounds large shrimp, deveined Salt to season 1/2 cup flour 1 cup cornmeal or bread crumbs 2 tablespoons seafood seasoning 4 soft club rolls or sub rolls, split 1 beefsteak tomato, thinly sliced 8 pieces Bibb or butter lettuce 1 lemon cut into wedges 1/4 cup sweet pickle relish 1/2 cup spicy, grainy mustard Few drops hot sauce
15
Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
6 Minutes Servings 4 Yielded Cook Time
15 Minutes Prep Time
10 Minutes Cook Time
1 1/2 pounds pork 1/2 pounds liver 1/2 pound pork fat 1 large onion, chopped 2 celery stalks, chopped 2 poblano or green bell peppers, 1 bay leaf 6 garlic cloves, chopped 4 tablespoons kosher salt 1/2 teaspoon Instacure No. 1 3 to 5 tablespoons Cajun seasoning 2 cups cooked white rice 1 cup parsley, chopped 1 cup green onions, chopped A pack of Hog casings
Chop the meats, liver and fat into chunks that will fit in the grinder. Mix the meats, liver and fat with the onion, celery, poblano peppers and garlic, then the salt, curing salt (if using) and either the Cajun seasonings or the spice mix you made from this recipe. Put it all in a lidded container and set in the fridge at least an hour, and up to a day. Put the contents of the container into a large pot and pour in enough water to cover everything by an inch or two. Bring to a simmer and cook gently until everything is tender, a t least 90 minutes and up to 3 hours. Strain the cooking liquid (you’ll need it later) and spread the meat, fat and veggies out on a sheet pan to cool. When everything is cool enough to handle, grind it through the coarse die (6.5 mm) on your grinder. You can also hand chop everything. Put your meat mix into a large bowl and add the cooked rice, parsley and green onions. Mix well, and add up to 4 cups of the reserved cooking liquid. Mix this for 3 to 5 minutes so you make a more cohesive mixture to stuff into a casing. You now have boudin. You can just shape the mixture into balls and fry them (they’re awesome), or use your boudin as stuffing for something else, like a turkey. Or you can case it. Stuff the boudin into hog casings, and while you’re doing it, get a large pot of salted water hot -- not simmering, just steaming. You want the water to be about 165ºF to 170ºF. Poach the links for 10 minutes, then serve. If you are not serving them right away, no need to poach the links yet. Boudin does not keep well, so eat it all within a couple days. It does freeze reasonably well,
17
3 1/2 lbs Yielded
30 Minutes Prep Time
2 Hours Cook Time
mm mm
Pow
dere
d an
d Gla
zed
2 Dozen Yielded
15 Minutes Prep Time
15 Minutes Cook Time
1 1/2 cups lukewarm water 1/2 cup granulated sugar 1 envelope active dry yeast 2 eggs, slightly beaten 1 1/4 teaspoons salt 1 cup evaporated milk 7 cups bread flour 1/4 cup shortening Nonstick spray Oil, for deep-frying 3 cups confectioners’ sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. Preheat oil in a deep-fryer to 350 degrees F. Add the confectioners’ sugar to a paper or plastic bag and set aside. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly
22
31/2 lbs Yielded
30 Minutes Prep Time
2 Hours Cook Time
1/2 pint fresh strawberries 2 tablespoons sugar, divided 3 tablespoons orange liqueur 6 extra-large eggs
Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside. Preheat the oven to 250 degrees F.
1 1/2 cups milk or half-and-half 2 tablespoons honey 1 1/2 teaspoons pure vanilla extract 1 teaspoon grated orange zest 2 teaspoons kosher salt 1 large brioche loaf or challah Unsalted butter Vegetable oil 1/2 cup (1 1/2 oz.) sliced blanched almonds, Confectioners’ sugar, to serve
In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once. Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you’re cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked. Sprinkle with confectioners’ sugar and serve hot with the strawberries.
24
1 tsp. orange liqueur, such as Grand Marnier. 1 tsp. fresh lemon juice 1 tsp. simple syrup 2 dashes Fee Brothers Whiskey Barrel Aged Bitters or Angostura bitters 1 wide strip lemon peel, to garnish. 2 oz. cognac, such as Courvoisier12
25
Shake cognac, liqueur, juice, syrup, and bitters in a cocktail shaker filled with ice until chilled, about 15 seconds. Strain into a chilled cordial glass; submerge lemon peel in cocktail to serve
10-12 Servings
Yielded
30 Minutes Prep Time
2 Hrs 30 Min Cook Time
1/4 cup (2 ounces) gin 1 dash (3 to 4 drops) orange blossom water 1 large egg white 1 tablespoon (1/2 ounce) half-and-half 1 tablespoon (1/2 ounce) fresh lemon juice 1 tablespoon (1/2 ounce) fresh lime juice 1 tablespoon (1/2 ounce) simple syrup 2 tablespoons (1 ounce) seltzer 1 cup ice cubes
27
In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more. Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.
10-12 Servings
Yielded
30 Minutes Prep Time
2 Hrs 30 Min Cook Time
29
Shaw, Hank, Hank Shaw Says, and Dave Says. “How to Make Cajun Boudin Sausage.” Hunter Angler Gardener Cook. October 31, 2017. Accessed November 29, 2017. https://honest-food.net/cajun-boudin-sausage-recipe/ “Paula Deen.” Food Network. Accessed November 29, 2017. http://www.foodnetwork. com/recipes/paula-deen. SAVEUR. April 26, 2015. Accessed November 29, 2017. https://www.saveur.com/article/ Recipes/brandy-crusta-cocktail.
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31
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
Title Case Subtitle Case Body Text Recipe Text
Futura (TT) / Book / 53 pt. Futura (T1) / Book / 18 pt. Futura (T1) / Book / 8 pt. Futura (T1) / Book / 6 pt. Futura was developed by the Bauer Type Foundry in 1928
6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time
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6 Servings Yielded
5 Minutes Prep Time
25 Minutes Cook Time