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Cajun Entree Recipes

 

Blackened Fish

Boiled Crawfish

Blueberry & Seasoned Pork Roast

Cajun Hot Buffalo Wings

Crab Cakes

Crawfish and Garlic Beurre Blanc Sauce


Crawfish Ettouffee

Crawfish Pie Filling

Down South Jambalaya (Chicken and Sausage)

 

Mau Mau's Crayfish Etouffee

New Orleans Muffuletta Sandwich

Uncle Dewey's Bar-B-Q Ribs

Grillades

Hot Crawfish and Cream with Tortellini

Mardi Gras Scampi


Oyster and Andouille Pastries

 

Oysters Bienville


Oysters Rockefeller

 

Oysters Rockefeller (Single Serving)

Pasta Jambalaya (Pastalaya)

Panneed Veal with Hunter's Sauce

Pork Tournedos Bayou Teche


Seafood Sauce Piquante

Shrimp Creole

Shrimp Fettuccine from Fresh Shrimp

Shrimp with Proscuitto

Soft Shell Crabs Broussardville


Soft Shell Crabs Juliette

Tamale Balls

Traditional Red Beans and Rice

Trout Pontchartrain

Trout and Shrimp Capellini with Beurre Blanc Sauce

Veal a la Teche

Veal Andre'

 

 

Blackened Fish

Ingredients

Filet of firm fish (Red, Drum, Tuna, Sheephead, Grouper)
3 oz. butter melted
Seasoning mix (Salt, cayenne, white and black pepper, chili powder, garlic, thyme, cumin and or other seasonings).

Preferably in a cast iron skillet, and outside or under a good hood, heat the skillet extremely hot. Pat the filet dry, press the seasoning into the flesh, pass the seasoned fish through the melted butter and drop into hot skillet. When the fish turns white on the edges, (about 4 minutes) turn it over. Remove the fish and dribble fresh butter on the fish.  © 1984 John Albrecht, CEC

 

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Blueberry & Seasoned Pork Roast

Ingredients

1 ea. - 6 or 7 lb. Boston Butt Pork Roast (trimmed) 

1 packet - Lipton onion / mushroom soup (dry) 

10 oz. - Blueberry fruit spread or Blueberry Jelly 

Tony Chachere's Seasonings 

Black Pepper 

Kitchen bouquet 

Garlic powder

 

Cooking Instructions

Rub and coat roast with Kitchen Bouquet as to allow seasonings to stick to it. Sprinkle generously with Tony Chachere's Seasonings, garlic powder, and Black Pepper. Sprinkle and pat with Lipton onion / mushroom soup mix. Spread Blueberry jelly or fruit spread over the top of the roast. Wrap very tightly with 3 layers of aluminum foil. Place in preheated oven @ 250 °F and cook slowly for 8 hours (overnight is easiest). Leave wrapped until ready to serve as to hold in juices. The recipe makes its own "Au Jus ". Slice and enjoy ! Makes about 8-10 servings

Note:  Fresh mushrooms and a ½" cup of your favorite red wine added makes this recipe divine !!!!  © Chef Jeff Hebert, Baton Rouge, Louisiana

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Boiled Crawfish

Ingredients

10 gallons water
6 whole garlic
10 lemons cut in half
7 large onions, chopped coarsely
1 celery, chopped coarsely
10 bay leaves
2 bags crab boil
2 boxes salt
2 c. cayenne pepper
5 # new potatoes (B-type)
1 sack crawfish well rinsed in cold water

 

In a 20 gallon pot, add all ingredients except the potatoes and crawfish. Bring to a boil and let blend for about 5 minutes. Add potatoes, let water come back to a boil, cook for about 8 minutes. Add crawfish, return to a boil, cook for 4 minutes only!!!!Turn off burner, let soak for 8 minutes, add ice on the crawfish, let soak another 5 minutes. Test for seasoning, if not seasoned enough, let soak and check about every 5-10 minutes until they reach the desired seasoning. Drain and enjoy.

 

Note- Anything can be added to the water before the crawfish go in (i.e. corn on the cob, hot dogs, smoked sausage, artichokes, mushrooms, eggs, head on shrimp). Be sure to allow enough cooking time for each item before the crawfish are added. © 1984 John Albrecht, CEC

 

 

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Cajun Hot Buffalo Wings

10 # Chicken Wings
Red, white and black pepper, granulated garlic
1 1/2 c. Red hot sauce
1 c clarified butter

Sprinkle frozen chicken wings with peppers and garlic, bake at 425 degrees for 20 minutes, turn over, bake another 20 minutes, or until brown. (You can substitute deep frying for 12 minutes total). Mix butter and hot sauce, toss over cooked chicken wings, serve with blue cheese dip and celery sticks.  Note- For added heat, reduce butter and increase hot sauce.© 1984 John Albrecht, CEC

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Crab Cakes

 

1 # lump crabmeat 

1 # backfin crabmeat 

1 # clawmeat 

1 tsp dry mustard 

1 tsp cayenne 

1 Tbsp Worcestershire sauce 

1 Tbsp Chopped parsley 

3 eggs beaten 

1 cup mayonnaise 

1/2 cup Bread crumbs 

6 oz. clarified butter

Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce.  © 1984 John Albrecht, CEC

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Crawfish and Garlic Beurre Blanc Sauce

Ingredients

1/4 c. melted butter
2 tbsp garlic
1/4 c. green onions
1/4 c sliced mushrooms
1/4 c dry white wine
1/2 c whipping cream
1 # crawfish tails
3/4 # butter chips cold
Salt and pepper to taste

 

1/4 c melted butter, add garlic, mushrooms, green onions and sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce by half again. Add crawfish. A little at a time, swirl in the cold butter chips. Remove from heat, season with salt and pepper (red or white). Serve over or under your best fish.  © 1984 John Albrecht, CEC

 

 

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Hot and Tastey Etouffee
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Crawfish Etouffee

Ingredients

1 # crawfish tails (fat pack if available)
1/4 # butter
2 tbsp all purpose flour
1 medium onion - diced
1/2 bell pepper- diced
3 stalks celery- diced
2 pods garlic or 1 tsp- minced
1 tsp sweet basil
1 tsp leaf thyme
1/4 c. diced parsley
1/4 c. diced onion tops
1/2 c. shrimp or seafood stock, water if unavailable
Red, white, black pepper, and salt to taste

 

Sauté flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice.  Serves up to 4 people.  © 1984 John Albrecht, CEC

 

 

You may also use this recipe to fill a Crawfish Pie:

 

Let cool and add to puff pastry or other pastry squares, about 5" square, fold over as an apple turnover, crimp two edges and eggwash. Bake at 375 for 15 minutes. Serve with extra Etouffee over or under pies.  © 1984 John Albrecht, CEC

 

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Jambalaya
Tony Chachere's Jambalaya Mix - 8 oz.
JA001
Tony Chachere's Jambalaya Mix - 8 oz.
Price: $3.69
More Information
Cajunland Jambalaya Mix - 8 oz.
JA004
Cajunland Jambalaya Mix - 8 oz.
Price: $3.09
More Information
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Down South Jambalaya (Chicken and Sausage)

Ingredients

6 chicken breasts or one whole chicken, cut up into bite size pieces 

1 pound of sliced sausage 

3 tablespoons of oil 

1 cup chopped green pepper 

1 cup chopped onion 

1 tablespoon chopped or minced garlic 

3 teaspoons Worcestershire sauce 

1 cup tomato sauce 

Salt and Pepper to taste 

4 cups of chicken broth 

2 1/2 cups uncooked rice

In a large pot, brown the meat in the oil. Remove meat and sauté vegetables until onions are clear. Add Worcestershire sauce, chicken broth, tomato sauce, seasonings, and simmer for 15 minutes. Stir in meat and rice. Cover and cook for 30 minutes on medium heat, stirring occasionally. Then cook 20 more minutes on very low heat without stirring. Servings: Approximately 8

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Mau Mau's Crayfish Etouffee

5 # crayfish tails (the best are from Louisiana waters)
Vegetables:
  9-10 bunches of green onions (chopped)
  2 onions (chopped)
  1 bunch celery - about 9 pieces (chopped)
  7 toes garlic (chopped) and garlic powder (to taste)
  1 bunch parsley (chopped)

1 1/2 sticks of butter (to sauté the vegetables) OR canola oil
5 cans of chicken broth (if too thick add a sixth can)
1/2 can tomato paste (to color and thicken)
Approx.3 lg. cooking spoons flour (not tablespoons)
A little water from rinsing crayfish bags
Salt (to taste)
Pepper (to taste)
Tony Chacherie's Creole Seasoning (to taste)

Sauté vegetables in butter.  Add chicken broth, tomato paste, flour, crayfish, and water.  Add salt, pepper, and Tony Chacherie's to taste.  May add a dash of Tabasco.  Cook approximately 1 hour on low heat.  Serve over rice.  Approximately 15 servings. 

 

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Need some Olive Salad?
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New Orleans Muffuletta Sandwich

On Italian or French Bread, layer thin slices of Genoa Salami (1/4 lb.), Ham (½ lb.), Mortadella (1/4 lb.), Provolone Cheese (1/3 lb.). Top with Boscoli Italian Olive Salad. Heat & Serve. 

Traditionally served on an 8 inch round, 2 inch thick, crusty Italian bread made in New Orleans, especially for the Muffuletta Sandwich.

Need Olive Salad for this recipe?  

  

Uncle Dewey's Bar-B-Q Ribs

Ingredients
4 racks of Baby Back Pork ribs (1 rack per person)
1 liter Coke
1 liter Pineapple juice
1 cup brown sugar

Bar-B-Q Sauce

2 large onions, chopped
2 cloves of garlic, chopped
1 bell pepper, chopped
1 small can tomato paste
2 tablespoons canola or corn oil
2 tablespoons Worchestershire sauce
1 large tablespoon Dijon mustard
1 cup Balsamic vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 cup lemon juice

1. Boil ribs in mixture of Coke, pineapple juice, brown sugar.  If ribs are not submerged in liquid, add water. Boil 1 hour. (Don't throw out the liquid!)
2. Grill ribs on Bar-B-Q for 5-10 minutes on each side.
3. To make sauce...sauté onions, garlic, bell pepper in oil for about 5 minutes.  Then add tomato paste and about 3 cups of the liquid remaining from boiling. Now add Worchestershire sauce, mustard, vinegar and spices.  Let boil down until thick like Bar-B-Q sauce.  Add lemon juice at the end. (Here's a little trick...if you like your B-B-Q sauce a little sweeter, add more brown sugar here!)
4. Dip ribs in sauce, then put back on Bar-B-Q pit on LOW HEAT for another 10-15 minutes.  Don't let the sauce burn...

5. Now its time to get dirty...the meat will fall off da bones and into yo mouth.  Enjoy!!!
© 2000 Rene Brunet III

 

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Grillades

Ingredients

2 Tbsp. oil
5 # beef round cut in 3" squares and pounded thin
4 tbsp. flour
2 medium onions diced
1 bell pepper diced
3 tbsp. minced garlic
2 tsp leaf thyme
3 bay leaves
3 c. beef stock
1 303 can "Rotel" tomatoes
1 small can tomato paste
1 c. chopped parsley
Salt and white pepper to taste

 

Brown beef in oil, remove from pot (cast iron Dutch oven works best). Clarify the fat by boiling any water out of the oil. Add flour and make a medium dark roux. Add onions and peppers, sauté until onions clear. Add garlic, thyme, bay leaf, beef stock, "Rotel" tomatoes, and browned beef. Bring up to a boil and reduce to a simmer, add tomato paste, cook until beef is tender-45 minutes is about the minimum. Before serving, add fresh parsley and adjust seasoning with salt and white pepper. Traditionally this dish is served over grits, but it does well over pasta, rice, mashed potatoes or staling biscuits.  Serves about 12.  © 1984 John Albrecht, CEC

 

 

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Hot Crawfish and Cream with Tortellini

Ingredients

1# cooked Tortellini
1# crawfish tails
1 pt. whipping cream
1 tsp. butter
1/4 c. diced onion
1/4 c diced red or green bell pepper
2 tbsp chopped garlic
2 tsp chopped parsley
2 tsp chopped green onion tops
Salt and cayenne to taste

Melt the butter in a skillet, add onions and bell pepper and sauté until the onions clear. Add whipping cream and simmer until the cream coats the back of a spoon. Add crawfish tails and reheat to simmer, add Tortellini, parsley, green onions, salt and pepper to taste. If too thick, add a little more cream, too thin, a tsp of corn starch in cold water can be added while simmering.  © 1984 John Albrecht, CEC

 

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Mardi Gras Scampi


Ingredients

60 peeled and de-veined 21-25 count shrimp, tail on
4 oz. butter
10 mushrooms sliced
2 bunches green onions sliced
5 tbsp garlic
5 tomatoes wedged
3 Golden bell peppers, julienne
3 red bell peppers, julienne
1/2 c. lemon pepper seasoning
5 c. white wine
salt, red pepper, dill
10 tbsp butter, frozen
5 tbsp grated Parmesan cheese
30 oz cooked pasta- angel hair, cappelini, fettucini

 

This is a fast sauté item.  Put the first 4 oz butter in a heated sauté pan or rondo. Add shrimp, mushrooms, green onions, and garlic, then sauté. When the shrimp begin to turn pink, add the tomatoes, both peppers, lemon seasoning, other seasoning, and sauté for 1 minute on high. Add white wine and blend together. When the wine has heated, lower the fire, add frozen butter, Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 , serve immediately.  © 1984 John Albrecht, CEC

 

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Oyster and Andouille Pastries

Ingredients

30 oysters and liquid
2 sheets of 8.5 x 13 puff pastry
1 egg beaten
1/4 c. melted butter
1/2 c. diced Andouille sausage
1 tsp garlic chopped
1/4 c. sliced mushrooms
1/4 c. green onions
1/4 c. diced tomatoes
1/4 c. bell pepper
2 oz. champagne or white wine
1 c. heavy whipping cream
1/4 # cold butter chips
Salt and pepper to taste

 

Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry.

Serves 8.  © 1984 John Albrecht, CEC

 

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Oysters Bienville

Ingredients

1/8 # bacon
4 oz. sliced mushrooms
4 cloves garlic-minced
1/4 bunch green onions-chopped
1/2 stick butter (1/8 #)
2 c. flour
1 1/2 qt. milk
1/4 tsp. egg shade food color
1/2 # boiled shrimp diced
1/2 pt. oyster juice
1/2 c. lemon juice
1/2 c. sherry
1/4 c. chopped parsley
6 doz. oysters with shells

 

Cut bacon into small pieces and fry until brown. sauté mushrooms, garlic and green onions. Add butter and when it has melted, blend in flour. Cook slowly 5 minutes, then gradually stir in milk. After sauce thickens, add egg coloring, shrimp, oyster juice, lemon juice, sherry, and parsley. Simmer slowly 15 minutes.


Have 12 pie pans half filled with rock salt. Arrange 6 oyster shells in each pie pan. Put a raw oyster ( at room temperature) on each shell and top with sauce. Place under broiler (6 inches from heat) until heated thoroughly and browned on top.  Serves 12.  © 1984 John Albrecht, CEC

 

 

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Oysters Rockefeller

Ingredients

1 to 2 stalks celery
1/2 to 1 # frozen spinach
1 bunch shallots
Anise seed to taste
1 to 1/2 # butter (melted)
1 to 2 oz. Lea and Perrins
salt, pepper and cayenne to taste
6 doz. oysters

Grind or chop vegetables very fine. Add anise seed to achieve desired flavor. Add melted butter and Lea and Perrins sauce to desired consistency. Blanch oysters at 300 degrees for 3 minutes, discard liquid. Put one oyster in each shell and top with a spoonful of sauce. Broil until heated throughout.  Serves 8-12  Please note that this freezes well without the oysters.  

© 1984 John Albrecht, CEC

 

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Oysters Rockefeller (Single Serving)

Ingredients

6 oysters
1/4 lemon-juiced
1/4 # butter softened
1 tbsp anchovy paste
1/2 tsp minced garlic
1 tbsp diced pimento
1 tbsp minced onion
1 tbsp minced bell pepper
1/2" strips of bacon raw

Shuck oysters, coarsely chop the meat and spoon back into 4 shells. Sprinkle with lemon juice. In a bowl, combine butter, anchovy paste, garlic, pimento, onion and bell pepper. Mix thoroughly. Fill shells with equal amounts of mixture, top each with strip of bacon.
Bake at 450 degrees for 6 minutes on a bed of rock salt.  Serves 1.  © 1984 John Albrecht, CEC

 

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Panneed Veal with Hunter's Sauce

 

Ingredients

2- 2 oz. veal scallopinis
4 oz.. veal demi glace or light espanole sauce
3 sliced mushrooms
2 tbsp chopped shallots or green onion
1/2 c. dry white wine
1/2 tbsp butter
Bread crumbs
1 egg
1/4 c milk
Tarragon
Parsley
Salt pepper garlic to taste
Seasoned flour
Clarified Butter, Olive or other oil for sautéing

 

Beat egg and add milk, season (eggwash). Have all ingredients chopped and ready for use. Pound the veal. Heat the pan for use, add oil or clarified butter. Dust veal in seasoned flour, dip in eggwash, cover with Bread crumbs and sauté, turning once. Should take about 3-4 minutes total. Remove the veal and set aside in a warm oven. Add 1/2 tsp butter to pan, add shallots and mushrooms and sauté. When wilted, deglaze the pan with wine, add tarragon and espanole sauce. Simmer 3 minutes, add parsley, spoon over veal on a bed of rice, pasta, or other starch.  © 1984 John Albrecht, CEC

 

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Pasta Jambalaya (Pastalaya)

Ingredients

1-1/2 Lbs. - Boneless Skinless Chicken Thigh Meat - Chopped 

1-1/2 Lbs. - Manda (or your favorite) smoked Pork Sausage - Sliced 

1-1/2 Lbs. - Boneless Boston Butt Pork - Cubed

 

1-1/2 Lbs. Onions - Chopped 

4  - Stalks of Celery - Chopped 

2  - Small Bell Peppers (Green, Red, Or Yellow) - Chopped 

1  - Bunch Of Green Onions (Shallots) - Chopped 

1/2 Cup - Parsley Flakes 

1  - Tablespoons of Sweet Basil 

3  - Bay Leaves 

3  - Tablespoons of Fresh Garlic - Minced 

1 - 14oz. Can Of Delmonte Cajun Recipe Stewed Tomatoes

1 1/2 Lbs. - No.3 Luxury Spaghetti 

4 1/2 Cups - Water

 

Dash of your Favorite Hot Sauce (Crystal or Tobasco)

Dash of Black Pepper

Dash of Cayenne Pepper 

Dash of Tony Chachere's Creole Seasoning

2 tbls - Garlic Powder

2 tbls - Worcestershire Sauce

2 tbls - A1 Steak Sauce

Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium low and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely then replace the lid. Lower heat to very, very low and cook covered for 15 minutes.

Finally, turn the heat off, do not remove the lid, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve…………………………..Enjoy !!!

Note: A cast iron pots works best.   Serves 8.

© Chef Jeff Hebert  

 

 

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Pork Tournedos Bayou Teche 

 

12-3 oz port loin or tenderloin medallions 

1/4 c. oil 

1/4 c diced onion 

1/4 c diced celery 

2 tbsp chopped garlic 

1/4 c sliced mushrooms 

1/4 c green onions 

2 oz red wine 

3 cups of brown sauce 

Salt and black pepper to taste 

Stale french bread

 

Season medallions with salt and pepper. Saute in oil over medium high heat, browning on both sides. Add onion, celery, garlic, mushrooms, and green onions. Saute until vegetables wilt, deglaze with red wine, reduce by half, and add brown sauce. Cook until done. Slice and toast stale french bread, serve one medallion per slice of bread (2) and cover with sauce. Serves 6  © 1984 John Albrecht, CEC     

 

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Gumbo Gulf Shrimp Available
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Shrimp Fettuccine from Fresh Shrimp

 

5 # head on Shrimp 

1/2 # butter 

1/2 # flour 

1 bunch onion tops, chopped, white and green separated 

1 carrot 

2 sprigs celery 

1 qt heavy whipping cream 

4 tbsp butter 

4 tsp chopped garlic 

Black pepper, salt 

Chopped fresh parsley

3 # fettucini, linquini, angel hair pasta, or other pasta, cooked and set aside

 

Peel and devein shrimp. Put heads, shells, celery, root ends and cutoff of the onion tops, carrot in small stock pot, cover with water and bring to a simmer. Turn off fire and let steep for 20 minutes, strain and replace into stock pot, bring to simmer, allow to reduce by half. Combine flour and butter and cook to a light blond roux. Add small amounts of roux to hot stock until it reaches a thick but not pasty sauce. Simmer 10 minutes or more.

 

Saute onion whites and garlic in 4 oz butter. Add peeled shrimp. When lightly cooked add shrimp to sauce and bring to a simmer. Add heavy cream, return to simmer, add Parmesan cheese, black pepper and salt to taste.

 

Reheat your pasta (hot water or steamer) and spoon shrimp sauce over drained pasta. Garnish with fresh parsley. © 1984 John Albrecht, CEC

 

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Traditional Red Beans and Rice

 

Ingredients:

1 # red kidney beans
1/2 c. bacon drippings (or other oil)
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
1/4 c. diced garlic
1 c. sliced green onion tops
1/2 c. chopped parsley
2 c. diced ham
3 links Andouille or other smoked sausage
Salt, cayenne, Worcestershire sauce and Cajun Chef liquid hot sauce to taste

The beans will cook faster if they have been allowed to soak overnight. You can either cook them long and slow, as in a crock pot, or, by the following method. If the beans have not been soaked overnight, prep the beans only by covering them with about 2 inches, bring them to a boil, cover and remove from the heat and let soak for 1 hour. Cook as follows if whether the beans have soaked overnight or for the 1 hour.


Heat the bacon fat and sauté the onions, celery and bell pepper, garlic and ham. Sauté until the onions are clear, (about 5 minutes) add the sausage and beans. Cook another 5 minutes. Cover the beans with water or chicken stock, bring to a boil and allow to boil for about 2 hour. Stir occasionally to avoid burning the bottom of the pot. Reduce heat and let simmer about another hour. Stir occasionally during this hour (no stirring is needed in a crock pot, throw in the ingredients, turn it on and come back in six or seven hours). Add salt, cayenne, Cajun Chef hot sauce, Worcestershire sauce. If the beans have not creamed, take a spoon and smash them on the side of the pot. Add parsley and onion tops just before serving over cooked rice. Note: This dish gets better the second day.  © 1984 John Albrecht, CEC

 

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Seafood Sauce Piquante

 

Ingredients:

1 # 21-25 count Shrimp
1 # crabmeat
1 # firm flesh fish (Red, Drum, Grouper)
1/2 c. oil
1/2 c. flour
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped bell pepper
3 tbsp chopped garlic
1 can Rotel Tomatoes
1 can tomato sauce
1 tbsp chopped jalapenos or chili peppers
2 bay leaves
1/2 tsp thyme
1/2 tsp basil
1/2 qt seafood stock
1 c. chopped green onion
1 c. chopped parsley
salt and pepper to taste

2-3 cups cooked rice or pasta

 

Make a medium dark roux with flour and oil. Add onion, bell pepper, celery and garlic. Sauté until onions clear. Add tomato sauces and herbs. Slowly add seafood stock until all is in. Simmer 30 minutes. Add seafood except crabmeat, simmer 8 minutes. Add onion tops and parsley, add crabmeat, Adjust salt and pepper, serve over rice or pasta.  Serves 8.  © 1984 John Albrecht, CEC

 

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Shrimp Creole

Ingredients

4 tbsp butter
5 tbsp flour
1/2 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
2 tbsp chopped garlic
1 - 8 oz can tomato sauce
3 c. water
Chopped parsley and onions tops
Salt, cayenne to taste
3 # fresh shrimp peeled and deveined

Melt butter, add flour and cook to a medium brown roux. Add onion, celery, bell pepper, garlic and cook until tender. Add tomato sauce, simmer about 5 minutes. Add water and seasoning, simmer 15 minutes. Add shrimp and simmer 15-20 minutes, adjust seasoning, garnish with onion tops and parsley, serve over fresh rice.  © 1984 John Albrecht, CEC

 

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Shrimp with Proscuitto

6-Jumbo shrimp Peeled and deveined
6-Proscuitto slices
seasoned flour
1 oz. butter
2 oz. orange liquor
juice of 2 oranges

 

Roll shrimp with Proscuitto, coat with flour. Sauté shrimp in butter about 2 minutes each side or until done. Remove shrimp from pan and add liquor to pan and ignite, when flame subsides, add orange juice and simmer until creamy, spoon sauce over shrimp, garnish and serve.  © 1984 John Albrecht, CEC

 

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Soft Shell Crabs Broussardville

Ingredients

1 # Margarine
6 medium soft shell crabs
Cajun seasoning blend
Sliced french bread
Bordelaise sauce
Pesto sauce

 

Bordelaise Sauce

Margarine
2 tbsp olive oil
7 cloves of garlic chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp minced fresh parsley

 

Pesto Sauce

2 cups fresh basil
4 cloves garlic minced
1 c. walnuts
1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
Salt and ground pepper to taste

 

In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside.
Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during the sautéing. Remove the crabs and place on warm platter, add all ingredients for Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley.


Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with pesto, season to taste.  © 1984 John Albrecht, CEC

 

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Soft Shell Crabs Juliette

Ingredients

12 medium soft shell crabs
3 c. light oil
2 cups milk and 2 eggs or just 2 cups buttermilk
4 cups fish fry or seasoned corn flour
2 cups seasoned flour
salt, granulated garlic, red-white-black pepper to taste, thyme and basil.

3 large tomatoes
2 eggplant

Béarnaise Sauce

 

Wash crabs thoroughly under cold water. Lift the end points on the crabs and remove the gills (dead man). Wash again. flip crab over and remove the back flap. Wash again. Cut off the mouth and cut out the eyes and eye stems. Wash again. Let crabs drain in colander about 30 minutes to drain. Season them with salt, peppers, basil, thyme and garlic.


Peel and slice eggplant, soak eggplant in salted water about 30 minutes. If you have a grill, thickly slice tomato and grill the slices, keep warm. If you have no grill, just lightly warm them in a buttered sauté pan.  Fry the eggplant by dipping in eggwash or buttermilk and seasoned flour.  Dip crabs in egg wash then corn flour, shake off, repeat then pan fry in
375 degree oil.  Place two eggplant slices on the plate, top with grilled tomato, then the crab, top with béarnaise sauce.  © 1984 John Albrecht, CEC

 

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Tamale Balls

 

Ingredients

 

1# ground meat 

1# pork sausage 

1 pack chopped crawfish tails 

1 ½ cup cornmeal 

¾ cup V8 vegetable juice 

4 cloves chopped garlic 

2 tsp chili powder 

2 tsp cumin 

2 tsp cayenne

 

Sauce 

5 cups V8 vegetable juice 

2 tsp chili powder 

2 tsp cumin 

2 tsp salt

 

Mix top ingredients for the tamale balls together and form 1½ inch balls. Mix sauce ingredients together and pour over uncooked balls. Cook over medium to low heat for 45 to 60 minutes. © FlavorKing

Trout Pontchartrain

 

Ingredients

12- 7 ounce filet of speckled trout

2 # lump crabmeat

36- 21/25 shrimp peeled and deveined

1 pt whipping cream

salt, white pepper, cayenne, granulated garlic to taste

1 cup flour

6 tbsp oil

4 tbsp butter

 

Make the Hollandaise sauce, set aside.  In a sauce pan, bring to a boil the heavy cream and reduce to a simmer.  Let cook until it thickens and coats the back of a spoon.  Add the lump crabmeat and return to a simmer.  Season with cayenne and garlic.  Set aside.  Season the flour and the fish with salt and white pepper.  Heat the oil in a skillet, dust the filets lightly with flour and saute in the oil.  While the fish sautes, saute the shrimp in the butter.  When the fish and shrimp are cooked, top the fish with the crab and cream mixture, garnish with 3 shrimp, and top with hollandaise.  © 1984 John Albrecht, CEC

 

 

Trout and Shrimp Capellini with Beurre Blanc Sauce

Ingredients

6 oz. Filet of Trout
6 - 21 to 25 count shrimp
8 oz Capellini
Garlic
Butter
Clarified butter for sautéing
Salt and white pepper
Chopped parsley

Seasoned flour

Cook the cappelini and put aside. Sauté the shrimp in butter and season to taste with salt and white pepper. Season the trout with salt and white pepper, then dust the trout with seasoned flour and pan fry in clarified butter. Toss the Capellini in garlic butter, add parsley and put on plates. Put the trout filet on the Capellini, garnish with shrimp around the edge of the Capellini, and top with Beurre blanc sauce. © 1984 John Albrecht, CEC

 

Beurre Blanc Sauce

1 c. white wine
1/4 c. vinegar
2 tsp shallots
2 tsp parsley
2 tbsp garlic
Salt and white pepper to taste
1 # cold butter chips

 

Combine the first five ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped butter slowly while swirling the pan. Do not stir with a metal spoon. Season to taste with salt and pepper.  © 1984 John Albrecht, CEC

 

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Veal a la Teche

Ingredients

24 oz milk fed veal cut in 2 oz scallopini

Flour
Red pepper, white pepper, granulated garlic, salt to taste

1 qt heavy whipping cream
2 tbsp shrimp base
2 oz tasso

Parsley
Green onions- cut and separate tops from bottoms.

Butter

2 # crabmeat, picked well for shells

 

In a heavy saucepan, sauté onion bottoms in a little butter, add cream and reduce until it coats a spoon. Add shrimp base and tasso, season with salt, garlic and white pepper. Set aside.
Pound veal lightly. Season flour with peppers, salt and garlic. Melt butter in sauce pan and sauté lightly dusted veal in butter.


While veal is sautéing, add picked crabmeat to cream and bring back to a simmer. Check seasoning, pour over 2 veal scallopini, garnish with green onion tops and parsley.  © 1984 John Albrecht, CEC

 

 

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Veal Andre'

Ingredients

8 oz. Veal Strip

1 onion chopped
Heavy cream
Dijon mustard
Salt and white pepper
Brandy

Brown the chop in a sauté pan. Remove and sauté onions. Deglaze with brandy. Finish with heavy cream and dijon mustard.  © 1984 John Albrecht, CEC

 

 

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