alligator sauce piquante
This is a Cajun recipe which makes a thick stew which is traditionally served over rice.3 pounds alligator meat
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked riceChop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.Serve over cooked rice.NOTE: Any fowl or seafood can be used in place of the alligator meat.
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bourbon street po boys
Makes 4.6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 large onion, sliced
1 small green bell pepper, sliced
2 cups beef broth
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1/2 teaspoon thyme, crumbled
1 pound beef, cooked and thinly sliced
4 hero rollsMelt butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.Add onion and bell pepper. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.Cut a thin slice from top of each roll, and scoop out soft insides. Arrange meat on each roll. Spoon gravy over meat and replace tops on rolls.
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baked shrimp creole
Posted by Cookin Dad at recipegoldmine.com May 17, 2001Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM  - from The Reynolds KitchenShrimp Creole is nothing new to me, but I have never made it baked. We tried this a couple of weeks ago and it was really good! Everyone in the family loved it.The only thing I did differently in this recipe is make my own Creole spice mixture because it is unavailable here in Taiwan. I actually brought back a bottle of it a few years ago, but I discovered a while back that it had gone bad (yuck!). Thanks for a delicious recipe!P.S. I also suggest adding extra shrimp to this recipe like you did. Yummy, yummy!4 sheets Reynolds Heavy Duty Aluminum
Foil (12 x 18 inches each)
3 cups cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon Creole seasoning
2 to 3 teaspoons packed brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveinedPreheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal package, leaving room for heat circulation inside. Repeat to make four packets.Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.Serves 4.
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bayou country smokey creole mustard sauce
Posted by LladyRusty at recipegoldmine.com April 29, 2001Source: zatarain.com2/3 cup bacon, cooked and chopped fine
2/3 cup bacon drippings
2/3 cup green onions, chopped
16 ounces Zatarain's Creole Mustard
2/3 cup tomato paste
1 cup orange juice
1/3 cup red wine vinegar
1/3 cup honey
1 teaspoon Zatarain's Creole SeasoningCook bacon until crisp, set aside.Add chopped green onions to bacon drippings, cook over low heat for about 5 minutes.Add tomato paste and cook for 3 minutes over low heat.Add remaining ingredients, stir thoroughly. Cook for 5 minutes over low heat.Remove from heat and refrigerate until desired.Use as a dipping sauce for fried seafood and vegetables. Also may be used as sauce for grilled chicken, pork chops, etc.
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andouille stuffing
2 (16 ounce) packages jalapeno cornbread mix
1 pound Andouille sausage
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 cup (1 stick) butter
1 can cream of chicken soup
1 cup chicken broth
2 large eggs, well beatenFollowing package instructions, bake jalapeno cornbread.In a food processor, chop sausage into fine pieces.Melt butter in skillet and sauté chopped vegetables.Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole. Bake at 350 degrees F for 45 minutes or until top is golden brown.Serves 12.
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bayou lacombe soft shell crab po-boy
Source: Bayou Lacombe Crab Festival - Louisiana Cookbook Soft shell crabs
Lettuce
Peanut oil
All-purpose flour
Cayenne pepper
Salt and pepper to taste
Po-boy bread or French bread
MayonnaiseClean soft shell crabs. Mix flour, salt and peppers. Powder crabs with flour mixture and fry in peanut oil until golden. Drain crabs on paper towels. Make po-boy with crabs and mayonnaise.
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bayou yam muffins
Source: Favorite Recipes: Louisiana Cookin from Tabasco Brand Pepper Sauce, 19881 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup cold strong black coffee
1/4 cup butter or margarine, melted
1 cup mashed yams or sweet potatoes
1/2 teaspoon Tabasco pepper saucePreheat oven to 425 degrees F. Grease 12 muffin cups.In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and salt. In medium bowl beat eggs, stir in coffee, butter, yams and Tabasco sauce.Make a well in center or dry ingredients; add yam mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Cool 5 minutes on wire rack. Remove from pan.Serve warm.
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baton rouge chicken
WARNING! This is VERY spicy!4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, meltedSpice Mix
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustardSpice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.Serves 4.
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baby kay's bread pudding
Source: Baby Kay's Cajun Kitchen, Scottsdale and Phoenix, Arizona1 1/2 cups granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 eggs
3/4 cup coconut flakes
3/4 teaspoon vanilla extract
3/4 cup raisins
3/4 cup chopped pecans
5 tablespoons butter
3 cups whole milk
3/4 of 16-ounce loaf stale French
bread, cut into crouton-size cubesMix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350 degrees F for one hour.Serves 8.
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buttery king cake
Source: American Butter Institute1/2 cup milk
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups bread flour, divided
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 tablespoon freshly grated lemon peel
1/2 teaspoon ground nutmeg
1 egg
1 tablespoon milk
A plastic doll, 1-inch high
Dried bean or pecan half
Frosting (recipe follows)Heat 1/2 cup milk until warm (105 to 115 degrees F).In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees F) about 1 1/2 hours, or until dough doubles in volume.Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.Preheat oven to 350 degrees F.Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.Frosting
3 cups confectioners’ sugar
1/4 cup fresh lemon juice
1 to 2 tablespoons milk
Yellow, green and purple decorating sugarsCombine confectioners’ sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.Makes 14 servings.Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein
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