Where Yat, bro? (New Orleans lingo for hello!)

The New Orleans Experience is approximately 25% about the Food, 25% about the Music, 25% about being in “NOLA’s Different World”, and 25% about the People found in “The Big Easy” The mix is both locals and tourist who are in NOLA for a good time – fun-loving, casual, all love a parade, all love costumes and dancing in the street!

We have gathered up some cook-at-home recipes from kitchen recipe cards and church cookbooks, to bring a little bit of New Orleans food into your life, whenever you feel like some South Louisiana love in a pot.

Cooking is easy! If you can put together anything following the instructions, you can cook like a master chef.

(Editor’s Note: These recipes have been passed down from family members to family members, recipe files, by word of mouth, from church and civic group’s fundraiser cookbooks, from recipes shared by friends, organically.  If a recipe shared here is considered under some copyright, please let us know, there are plenty creole recipes out there and if proven, we will properly credit the recipe, or we’ll replace it with a different recipe.)

Crabmeat Appetizer

Ingredients:

1 pound (16 oz. can) of lump crabmeat, thoroughly drained and picked over to remove all bits of shell and cartilage.

6 strips crisp bacon, chopped into bits

2 cloves garlic, chopped

1 stick butter

1/2 bunch green onions, chopped

1 bell (green) pepper, chopped

1 tablespoon flour

1 cup milk

6 sprigs parsley, chopped

1/2 cup sherry

1 cup bread crumbs

Salt & Pepper

6 buttered toast rounds

4 tablespoons grated Parmesan cheese

Directions:

Sauté the garlic in butter until half browned.

Add green onions and green bell pepper.

Cook slowly until done, but not brown.

Add flour and stir in well.

Add milk and parsley, stirring until thick.

Add sherry and fold in crabmeat and bacon bits.

Sprinkle in bread crumbs, season to taste with salt and pepper, and form in 6 balls.

Sprinkle with grated Parmesan cheese.

Brown under the broiler.

Turtle Soup

(Beef or a combination of lean beef and veal stew meat may be substituted)

Ingredients:

12 T (1 1/2 sticks) butter

2 1/2 pounds turtle meat (see Note), cut in medium dice

Kosher salt to taste

Freshly ground pepper to taste

2 medium onions, medium dice

6 stalks celery, medium dice

1 large head garlic, cloves peeled and minced

3 bell peppers, any color, medium dice

1 T ground dried thyme

1 T ground dried oregano

4 bay leaves

2 quarts veal stock

1 c all-purpose flour

1 bottle (750 ml) dry sherry

1 T hot sauce or to taste

1/4 c Worcestershire sauce

2 large lemons, juiced

3 c tomatoes, peeled, seeded, coarsely chopped

10 oz fresh spinach, thoroughly washed, stems removed and coarsely chopped

6 medium eggs, hard boiled, chopped into large pieces

Directions:

Melt 4 T butter in a large soup over medium to high heat. Brown meat in the hot butter, season with salt and pepper and cook for 18-20 minutes or until liquid is almost evaporated. Add onions, celery, garlic, and peppers, stirring constantly, then add thyme oregano and bay leaves. Sauce for 20-25 minutes until the vegetables have caramelized. Add the stock, bring to a boil, lower the heat and simmer uncovered for 30 minutes, periodically skimming away any fat that comes to the top.

While the stock is simmering, make a roux in a separate pot: Melt the remaining 8 T of butter over medium heat in a small saucepan and add the flour a little at a time, stirring constantly with a wooden spoon. Be careful not to burn the roux. After all the flour has been added, cook for about 3 minutes until the roux smells nutty, is pale in color, and has the consistency of wet sand. Set aside until the soup is ready.

Using a whisk, vigorously stir the roux into the soup a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on the bottom.

Add the sherry, bring to a boil, add the hot sauce and the Worcestershire and simmer, skimming any fat or fam that comes to the top. Add the lemon juice and tomatoes and return to a simmer. Add the spinach and the chopped egg, bring to a Sommer and adjust salt and pepper as needed. This soup freezes well.

NOTE: Most restaurants use alligator snapping turtles, a farm-raised, fresh-water species available all year. Turtle meat usually comes in 2 1/2 pound portions, so this recipe is written to use that quantity. Although it’s illegal to use sea-raised turtle, farm-raised is fine. It freezes well and can be ordered by mail.

Makes 12 entrée servings

New Orleans’ Style – BBQ Shrimp

Ingredients:

-Makes 4 servings

-20 large (16/20) shrimp, peeled and deveined

-1-ounce canola oil

-1 tablespoon plus 5 teaspoons green onions, chopped

-2 ounces dry white wine

-1 teaspoon fresh chopped garlic

-4 tablespoons Lea & Perrins Worcestershire Sauce

-1 teaspoon Tabasco

-1/2 teaspoon cayenne

-1/2 teaspoon paprika

-8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into the pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to the pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Be sure to save this to your timeline so you can find it later!

Shrimp Remoulade

Shrimp Rémoulade is a favored dishes for relaxed entertaining. Serve this simple dish on elegant china to wow your guests. This is one of the most popular dishes in the Creole menu. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s easy to make and always impressive.

Ingredients:

• ¾ cup chopped celery
• ¾ cup chopped scallions (white and green parts)
• ½ cup chopped curly parsley
• 1 cup chopped yellow onion
• ½ cup ketchup
• ½ cup tomato purée
• ½ cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish, or to taste
• ¼ cup red wine vinegar
• 2 tablespoons Spanish hot paprika
• 1 teaspoon Worcestershire sauce
• ½ cup salad oil
• 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
• 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Directions:

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Serves 6

Shrimp Remoulade recipe #2

COOKING THE SHRIMP

1 bag of frozen jumbo shell-on shrimp (thawed and rinsed in cold water, drain in a colander)

1 large soup pot With hot water 3/4 of full

Add Old Bay Seasoning until the water is red

Put on a stove-top burner and bring to a boil

Place in shrimp and cook until they turn pink, test to see if one is done.

Remove shrimp with a sieve scoop and place in cold water to stop the cooking process

When shrimp have cooled, remove shells and keep shrimp cool, until ready to plate and serve.

Serve over shredded iceberg lettuce

MAKING The Remoulade Sauce for recipe #2

Ingredients:

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon Louisiana-style hot sauce
• 2 teaspoons whole-grain mustard
• 2 cloves garlic, minced
• 2 teaspoons capers, roughly chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mild paprika
• 1 scallion, finely chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

Directions:

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

2 cups of water

2 teaspoons salt

1 cup short-grain white rice

2 pounds uncooked medium-sized shrimp (20-24 per pound)

6 Tablespoons butter

1 1/2 cups finely chopped onions

2 tablespoons finely chopped garlic

1 pound can of tomatoes, drained and finely chopped, with all liquid

3 tablespoons canned tomato paste

1/2 cup finely chopped celery

1/2 cup finely chopped green pepper

1 tablespoon finely chopped fresh parsley, flat-leaf, Italian

3 whole cloves, pulverized with a mortar and pestle or with a mallet

1/2 teaspoon crumbled dried thyme

1/2 teaspoon ground cayenne pepper

1/4 teaspoon freshly ground black pepper

1 pound cooked lean smoked ham, trimmed of excess fat and cut into 1/2 inch cubes

Bring the water and 1 teaspoon of the salt to a boil in a small saucepan over high heat. Add the rice, stir once or twice then put on the lid. Reduce heat to low and simmer for 20 minutes until rice is tender and all liquid has been absorbed. Remove from heat fluff the rice and set aside for later.

Shell and devein the shrimp, boil the water (as salty as the sea or with ample shrimp boil added) cook briskly for 4 or 5 minutes until the shrimp are pink (better slightly undercooked than overcooked and rubbery). Remove with a slotted spoon or wire mesh scoop, and set aside.

In a heavy 5 to 6 quart casserole, melt the butter over moderate heat, melt the butter, add the onions and garlic and stir frequently, cooking until transparent but not brown, Add tomatoes, tomato liquid, and tomato paste, stir over moderate heat for 5 minutes. Then add the celery, green peppers, parsley, cloves, thyme, cayenne, black pepper and the remaining teaspoon of salt. Cook uncovered over moderate heat, stirring frequently until the vegetables are tender and the mixture is thick enough to hold its shape lightly in the spoon.

Add the ham and stirring frequently, cook for 5 minutes. Stir in the shrimp and when they are fully coated and just heated, add the rice. Stir until the rice has absorbed all of the liquid and the color of the tomatoes. Taste for seasoning (salt, black pepper, cayenne).

Serve at once in a mound on a plate or into a bowl.

Louisiana Okra and Veggie Stew

Ingredients:

1 cup sliced white mushrooms, sautéd in olive oil, salt and pepper and a splash of red wine.

2 large yellow squash (sliced into 1/4 inch medallions then cut into halves).

2 tablespoons olive oil

1 cup chopped bell peppers

1 cup chopped onions

1 cup chopped tomatoes

1 cup sliced okra in 1/2 inch segments

1 cup hot water

1//2 teaspoon oregano

1/2 teaspoon Cajun Seasoning

(or a combo of salt, pepper, cayenne)

garlic powder

1 bay leaf (crumbled into fine particles)

Directions:

Sauté in a separate pan 1 cup of mushrooms, in olive oil. When softened add a good splash of red wine. Stirring constantly, remove mushrooms when all of the wine has been absorbed. Set aside.

Pour olive oil in a heavy pot, sauté the yellow squash until brown on both sides

stir in the onions and peppers until they are transparent and soft.

Add remaining ingredients. Cook over medium heat until thick, stirring often.

Add a little water only if you want more liquid. This is intended to be a vegetable dish.

Serve over white rice.

1/2 cup flour

4 cups liquid (add water to oyster water to make 1 quart)

2 cups whole canned tomatoes

3-4 bay leaves

3 dozen oysters (in jars)

1 pound of crab meat

2 cups raw shrimp, peeled and deveined

3 cups okra, sliced 1/4th-inch to 1/2-inch rounds

4 teaspoons salt

3/4 teaspoons white pepper

dash cayenne

Melt butter in a 4-quart saucepan over medium heat, Add celery and onions and sauté until lightly browned. Blend in liquid and tomatoes and simmer about 5 minutes. Add bay leaves, crab, oysters, shrimp, okra, salt and pepper, and continue cooking over LOW heat for 20 minutes. Serve over hot fluffy white rice.

Shrimp Étouffée by Chef Dijon Zydeco

Shrimp Etouffée

(Smothered Shrimp)

Ingredients:

Creole Seasoning (Pre-packaged – any brand)

1/4 cup chopped onions

1/4 cup chopped celery

1/4 cup chopped green bell peppers

7 tablespoons vegetable oil

3/4 cup all-purpose flour

3 cups clam juice (or homemade fish stock)

2 sticks unsalted butter

2 pounds shelled and veined shrimp (or peeled crawfish tales)

1 cup very finely chopped green onions

4 cups cooked white rice

Directions:

Combine the chopped onion, celery, and bell peppers in a bowl.

In a large skillet heat the oil over high heat until hot.

Gradually whisk in the flour, stirring until smooth.

Continue cooking, whisking constantly until roux is dark, 32 to 5 minutes. (don’t burn the roux)

Remove pan from the heat and now with a wooden spoon, stir in the bowl of chopped vegetables and 1 tablespoon of cajun seasoning, stirring until cooled – about 5 minutes.

In a 2-quart saucepan bring 2 cups of clam juice to a boil over high heat.

Gradually add the roux and whisk until thoroughly dissolved.

Reduce heat and cook until the flour taste is gone, whisking constantly. If any of the roux scorches on the bottom of the pot, do not scrap it off into the mix.

Remove from heat and set aside.

In a 4-quart saucepan melt 1 stick of butter over medium heat.

Stir in the Shrimp and green onions and saute for 1 minute, stirring as needed, almost constantly.

Add the remaining stick of butter, the roux mix, and the remaining 1 cup of clam juice.

Cook until the butter melts and all is combined about 4 to 6 minutes, and shake pan to stir.

Add the remaining Cajun seasoning, stir well and remove from heat.

(if the sauce starts to separate add 2 tablespoons of water and shake the pan to combine.

Serve over white rice, immediately.

Muffuletta Sandwich

Ingredients:

1 round loaf soft Italian bread or any large round roll.

(Could be made on French bread, but that’s not a classic Muffuletta.)

Olive Oil

3 slices baked ham

3 slices Provolone cheese

6 slices Genoa-style salami

3 slices Swiss cheese

4 Tbl Olive Salad

Directions:

Split the loaf of bread (leaving top and bottom) to make a sandwich, and brush inside with olive oil.

Place thin slices of the meat alternating with slices of cheeses on the bottom. Spoon a generous amount of olive salad on top and place top bun to form the sandwich.

You can toast the sandwich just long enough to soften the cheeses.

(One sandwich serves 2, maybe 3.)

Olive Salad

(for Muffuletta)

Ingredients:

1/2 c pimento-stuffed olives

1 c black olives

1/2 c finely chopped celery

1/4 c finely chopped carrots

1/2 c finely chopped cauliflower (optional)

1 Tbl chopped green pepper

1 Tbl parsley

2 tsp minced garlic

1 Tbl minced onion

1/3 c vegetable oil

1/2 tsp salt

1/2 tsp oregano

1/2 tsp coarse black pepper

Directions:

Mix all together in a quart jar, keeps well in the refrigerator.

Catfish with Pecans and Lemon Butter

Ingredients:

3 c (10 oz) pecan halves

1 1/2 c all-purpose flour

Creole seasoning to taste

1 medium egg

1 c milk

6 catfish fillets, 5-7 oz each

(can substitute flounder, trout, bass or any thin, smaller, non-oily fish) free of bones and scales

12 T (1 1/2 sticks butter)

3 lemons cut in half

1 T Worcestershire sauce

6 large sprigs fresh thyme

Kosher salt to taste

Freshly ground pepper to taste

Directions:

Place half the pecans, the flour and Creole seasoning in the work bowl of a food processor and process until finely ground. Transfer the pecan flour to a large bowl.

Whisk the egg in a large mixing bowl and add the milk. Season both sides of the fish fillets with Creole season. One at the time, place the fillets in the egg wash.

Remove one fillet from the egg wash, letting any excess fluid drain back into the bowl. Dredge the fillet in the pecan flour and coat both sides, shaking off any excess. Transfer to a dry sheet pan and repeat with the remaining fillets.

Place a large sauté pan over high heat and add 2 T butter. Heat for about 2 minutes or until the butter is completely melted and starts to bubble. Place 3 fish fillets in the pan, skin side up, and cook for 30 seconds. Reduce the heat to medium and cook for another 1 14 to 2 minutes or until the fillets are evenly brown and crisp. Turn the fish over and cook on the second side for 2 to 2 1’2 minutes or until the fish is firm to the touch and an even brown. The most important factor in determining the ideal cooking time is the thickness of the fillets you are using.

Remove the fish, place on a baking rack, wipe the pan clean with a paper towel, add another 2 T butter and repeat with the 3 remaining pieces of fish.

When all the fish fillets are cooked, wipe the pan clean and return the heat too high. Melt the remaining 8 T butter and, just as the butter turns brown, add the remaining 1 1/2 c of pecans and saute for 2 to 3 minutes or until the nuts are toasted, stirring occasionally. Put the lemons face down in the pan, first squeezing a little juice from each piece. Add the Worcestershire and the fresh thyme, season with salt and pepper, and cook for 30 seconds more or until the thyme starts to wilt and becomes very aromatic.

Place one fish fillet and a lemon piece on each of six dinner plates, spoon some pecan butter around each piece of fish and use the wilted thyme to garnish each plate.

Notes:

Creole seasoning is used in the coating, the egg wash and directly on the fish fillets to give this recipe its zest.Te amounts are to your taste but you want to give color and flavor in this recipe.

When making the browned butter with pecans, don’t brown the butter too much or it will become bitter.

The thickness of the fish determines the actual sauté time.If the fillets are especially thick, you can finish cooking them in the oven to keep from burning the crust.

Make certain you order this if you ever go to Brenan’s – it is fixed tableside and the flames create quite a show.

At home be careful of the flames, DO NOT do this around anything flammable, curtains, paper towels, dishcloths, loose clothing, etc.)

brown sugar

1 tablespoon butter

1 ripe banana, peeled and sliced lengthwise

Dash cinnamon

1/2 oz. banana liqueur

1 oz. white rum

1 large scoop of high-quality vanilla ice cream

Melt brown sugar and butter in a flat chafing dish.

Add banana and saute until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum, and flame. Baste with warm liquid until the flame burns out. Serve immediately over ice cream. This is for one serving.

New Orleans Bread Pudding

Ingredients:

1 T Butter

12 eggs, beaten

3 cup heavy cream

2 T pure vanilla extract

2 cup sugar

1 t ground cinnamon

1/2 t freshly grated nutmeg

4 oz day-old French bread sliced 1” thick (if light French bread is not available, substitute white bread)

1 cup raisins

Directions:

Preheat oven to 250 degrees.

Butter an 11” x 8 1/2” x 3” casserole dish and set aside. Once in the oven, the casserole will sit inside a larger roasting pan or similar pan so have one ready.

Mix the eggs, cream, and vanilla in a large bowl.Combine the sugar, cinnamon, and nutmeg in a separate bowl.Add the sugar mixture to the egg mixture and combine thoroughly.

Place the raising in the bottom of the buttered casserole and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that al the read thoroughly soaks up the custard.

Cover the casserole with foil, place in the roasting pan or other large pan partly filled with hot water. Bake for 2 1/2 hours.

Remove the foil and increase the oven temperature to 300 degrees.Bake for another hour or until the pudding is golden brown and slightly firm.Use a spoon to make sure the custard is fully cooked, it should be moist but not runny.If you are unsure if it is done, remove it from the oven and let it cool in the water bath, it will continue cooking but will not overcook.

Serve slightly warm with whiskey sauce.

WHISKEY SAUCE FOR BREAD PUDDING

1 1/2 cups heavy cream

2 t cornstarch

2T cold water

1/3 cup sugar

1/3 cup bourbon

Bring the cream to a boil. Combine cornstarch and water and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon and stir. Let cool to room temperature. Serves 8

Sazerac, the world’s first cocktail, is a beast of many flavors.

It was born in the 19th Century New Orleans bar scene and the glass is washed in absinthe.