cajun and creole

White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce

whipping cream, divided, 3 cups for the pudding, 1/2 cup for the sauce

milk (original recipe states do not use low-fat

sugar

chocolate

eggs

Amaretto

Arrange bread cubes on two baking sheets. Bake until light golden and dry, about 10 minutes, stirring if necessary. Cool bread completely. Increase oven temperature to 350°F. An easy alternative is to prepare bread the night before, spread out on a tray and leave out or place in a cupboard to air dry.

Prepare a water bath: Find a pan or roaster large enough to accommodate the casserole the bread pudding will be baked in and bring a pot of water to a boil. Butter the casserole dish.

Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes in a 2-quart glass baking dish. Add half of the chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture and immediately fold in raspberries. Sprinkle with two tablespoons of sugar. Lightly spray or oil a piece of foil and cover dish tightly.

Place the pan with the bread pudding in the larger pan and add enough boiling water to come half-way up the side. Place in oven.

Bake pudding about 55 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. Don&#8217;t bake until &#8220;crunchy&#8221; just until lightly colored and the pudding is slightly firm to the touch. The total baking pan may vary in different ovens and using different casseroles. If not done in 15 minutes, watch closely.

Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving or if desired, the chilled pudding may be cut into neat squares and warmed slightly in the microwave. The consistency of the warm pudding will be very soft and scoopable, unable to be cut.)

Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth. Add 3 tablespoons Amaretto and gently mix.

Serve pudding warm with warm white chocolate sauce.

Note: the white chocolate sauce may be made with a tablespoon of vanilla, but add two tablespoons of milk if the substitution is made.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

Chicken and Sausage Gumbo

kosher salt

black pepper

paprika

cayenne pepper

chicken thighs

(or more) vegetable oil

andouille

all-purpose flour

onions,

scallions, thinly sliced (white and pale parts separated from dark)

celery stalks, finely chopped

green bell peppers, finely chopped

garlic

chicken broth

bay leaves

thyme

1/2”-thick slices fresh (or frozen, thawed) okra, divided

Worchestershire sauce

hot sauce (preferably Crystal)

filé powder

Rice

No matter what you’ve heard, there is no one definitive or best gumbo recipe out there. Gumbo is a deeply personal dish and there are as many versions of it as there are cooks in Louisiana, perhaps even more. There are Cajun gumbos, Creole gumbos, and numerous variations, like the one served at New Orleans restaurant Turkey and the Wolf with tamarind paste and potato chips
This rendition keeps things fairly classic with the “holy trinity” of onions, celery, and green peppers, a roux, and chicken stock. Andouille sausage adds smokiness that’s balanced by the chicken, and okra helps thicken the stew. Some argue that there’s no gumbo without filé powder, so we’ve made it optional. Made from sassafras leaves that are dried and ground, it further thickens the dish. It’s crucial that it’s added at the end of the cooking, just before serving, and never allowed to boil, which makes it bitter.
If you prefer gumbo with tomatoes—a nod to Creole tradition—give this one a try, and if you’re not a fan of okra, this rendition is made without. No matter the recipe, rice is a good accompaniment.
Editor’s note: This recipe was originally published in our January 2012 issue.

Bon Appétit

Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.

Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.

Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.

Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 tsp. filé powder, if using.

Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

A Dark or Red Roux - essential to so much cooking from Louisiana!

Dark or Red Roux

oil/fat/clarified butter

flour

Warm oil in a heavy-bottomed pan or cast iron skillet over medium heat. Add flour carefully (it can spatter and sputter) stirring with a whisk to dissolve clumps. Make certain your whisk fits into the corners of the pan, and switch over to, or alternate between, a large spoon if not. Turn the heat to medium-low. Bubbles, rather small, should be forming but it should not be spattering. Stir constantly at this point, as the roux begins to thicken.

After a few minutes, the roux will begin to lose its floury look, the bubbles will begin to diminish. Lower the heat so only a few bubbles are forming. At this point it is possible to leave the roux for a few seconds to do small tasks (and I do mean seconds &#8211; do not walk away at any point in the cooking process or there could be terrible results and/or fire!) and it is very helpful to have a small plate handy to set the spoon or whisk &#8211; if left in the pot, it may become too hot to handle; when it needs to be stirred. It does need to be stirred; a roux can easily burn in the short amount of time it takes to grab a hot pad or another whisk.

After about 15 minutes or so, the roux will begin to be noticeably darker, blonde in color, and much thinner. It&#8217;s normal to see some separation between the flour and the oil, and it is important to keep stirring so the flour doesn&#8217;t settle to the bottom of the pan, sit in one place too long and burn. At this point, there will be very few to no bubbles, and that&#8217;s ok. If you&#8217;re up to standing and giving the pan constant attention, the heat could go up just a smidge. If you would like to be able to still walk away a few seconds here and there, just keep it where it&#8217;s at. My opinion: slow and steady is best.

In about 20 to 25 minutes, it will reach the brown stage and begin to smell &#8220;nutty&#8221; or &#8220;toasty.&#8221; Generally, it will be finished and to the dark stage at around 30 to 35 minutes or so. Even when it&#8217;s done and you&#8217;ve turned down the heat, do not leave the hot roux in the hot pan without continuing to stir; it will be at risk of burning. Once it has cooled down a bit, you&#8217;re fine.

Try this Oven-Fried Catfish Recipe for an entrée tonight and enjoy the delicious creole seasonings and bold flavors it offers. This Oven-Fried Catfish Recipe made with Parmesan cheese will surely become a family favorite.

Oven-Fried Catfish Recipe

MIRACLE WHIP Dressing

Creole seasoning

corn flakes

KRAFT Grated Parmesan Cheese

catfish lb.)

Cover rimmed baking sheet with cooking spray. Mix dressing and seasoning in shallow dish until blended. Combine corn flake crumbs and cheese in separate shallow dish.

Dip fish fillets, 1 at a time, into dressing mixture, then corn flake crumb mixture, turning to evenly coat both sides of each fillet with each mixture. Place on prepared baking sheet.

Bake 25 to 30 min. or until fish flakes easily with fork.

Make any occasion special with this savory soul food recipe. We love this Red Beans &amp; Rice Soul Food Recipe, with Cajun seasoning and smoked ham hock.

Red Beans &amp; Rice Soul Food Recipe

dry red beans

OSCAR MAYER Bacon, cut into 1-inch-wide pieces

onion,

green pepper, chopped

garlic,

ham hock (3/4 lb.)

parsley, divided

bay leaf

Cajun seasoning

thyme leaves

red pepper (cayenne)

rice

Rinse and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.

Drain beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.

Return bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.

Remove ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

Blue Crab Beignets

shallot,

blue

mascarpone

chives

Kosher salt

Vegetable oil (for frying; about 4 cups)

cornstarch

baking powder

amber lager

deep-fry thermometer

Epicurious

Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.

Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6". Heat oil over medium-high heat until thermometer registers 375°F.

Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoons salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

Working in batches of about 4 and returning oil to 375°F between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.

DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

If you decide to make this out in the wild, pack the perishables in a cooler.

Brad's Campsite Jambalaya

vegetable oil

chicken

andouille sausage, sliced

Kosher salt, freshly ground pepper

red bell pepper, chopped

celery stalks, chopped

garlic cloves, finely chopped

tomato paste

cherry tomatoes, some halved, some whole

white rice

medium shrimp, peeled, deveined

fresh flat-leaf parsley leaves

Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.

Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.

Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.

Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5–8 minutes. Top with parsley.

Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce

salt

12-rib crown roast of fresh pork (about 6 3/4 pounds)

dirty rice stuffing

dry white wine

heavy cream

Creole mustard (available

parsley

cherry tomatoes

In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.

While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

Dirty Rice Stuffing

short-grain rice (available at Asian markets and some supermarkets)

chicken giblets including the livers

black peppercorns

onions

green bell pepper, chopped

rib of celery, chopped

scallion greens

cayenne

In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the water is absorbed.

In another heavy saucepan combine the giblets, the broth, 2 cups water, the parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes, or until the livers are just cooked through. Transfer the livers with a slotted spoon to a bowl, simmer the mixture for 30 minutes more, and strain the stock through a fine sieve into another bowl, reserving the giblets with the livers. Let the giblets cool, trim the kidneys, and remove the meat from the necks, discarding the skin and bones. Chop the giblets including the livers and return them to their bowl.

In a heavy skillet, preferably cast-iron, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 30 minutes, or until it is the color of milk chocolate. Add the remaining onion, chopped, the bell pepper, and the celery and cook the mixture, stirring, until the vegetables are softened. Add the giblet stock, simmer the gravy for 30 minutes, and stir in the giblets. The rice and the giblet gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.

In a large bowl combine well the rice, the gravy, the scallion greens, the cayenne, and salt to taste.

Shrimp and Grits are the creamy souther staple that should really just be a staple all round the world.

Shrimp and Grits

beans

peas

vegetable oil, divided

bacon,

shallots, chopped

garlic cloves, chopped

orange juice

lemon juice

Worcestershire sauce

hot pepper sauce

unsalted butter

grits (not instant)

mascarpone (about 4 ounces)

(1 stick) unsalted butter, cut into 1-inch pieces

If using fresh fava beans, cook in a small saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; transfer to a small bowl.

If using fresh peas, return water in saucepan to a boil. Add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain peas; add to bowl with beans.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add bacon and tasso and cook, stirring often, until bacon is crisp and fat is rendered, 5-7 minutes. Using a slotted spoon, transfer to bowl with beans and peas; set aside.

Add 1 tablespoon oil to drippings in saucepan and heat over medium-high heat. Add reserved shrimp shells and cook, stirring and mashing shells occasionally, until shells are browned and softened, about 4 minutes. Add shallots and garlic and cook, stirring often, until softened, about 2 minutes. Add broth and thyme sprigs. Bring to a boil, reduce heat, and simmer until reduced by half, 15-20 minutes. Add orange and lemon juice, wine, Worcestershire sauce, hot pepper sauce, and sugar. Bring to a boil, reduce heat, and simmer until thickened and reduced by half, 20-25 minutes. Strain mixture through a sieve into a medium saucepan; discard solids. Cover and keep sauce warm.

Heat butter and remaining 1 tablespoon oil in a medium skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet and cook until golden brown and opaque in the centers, about 1 minute per side. Add reserved meat and vegetable mixture and toss to coat.

While sauce is cooking, bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until thick and creamy, 5-7 minutes. Add mascarpone and butter; stir to combine. Season with salt.

Serve grits topped with shrimp mixture and warm sauce.

DO AHEAD: Vegetables, bacon, tasso, and sauce can be prepared 2 hours ahead. Let stand at room temperature. Reheat before using.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

Red Beans and Rice

olive oil

sausage

onion, chopped

kidney beans

Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.

Top 11 cajun and creole recipes from across the web

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Dirty Rice Stuffing

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Top 11 cajun and creole recipes from across the web

The most viewed cajun and creole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chocolate Raspberry Bread Pud...

Chicken and Sausage Gumbo

Dark or Red Roux

Oven-Fried Catfish Recipe

Red Beans &amp; Rice Soul Food Reci...

Blue Crab Beignets

Brad's Campsite Jambalaya

Crown Roast of Pork with Dirty Rice...

Dirty Rice Stuffing

Shrimp and Grits

Red Beans and Rice

The most viewed cajun and creole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Red Beans & Rice Soul Food Reci...