Down-Home Cajun Cooking Favorites
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About this ebook
Down-Home Cajun Cooking Favorites, Revised Second Edition
Now with links to 33 food photos!
"Down-Home Cajun Cooking Favorites," the Best Authentic Cajun Recipes from Louisiana’s Bayou Country Will Show You How to Cook Traditional Cajun Meals as if You Were Born a Cajun!
"Down-Home Cajun Cooking Favorites" takes you into the kitchens of some of south Louisiana's best home cooks.
It features 140 of the most popular dishes from Cajun country, carefully selected to give a well-rounded sampling of the flavors of the region.
It is a collection of classic recipes from moms and dads, aunts and uncles, ma-moms and pa-pops from the south Louisiana region called Acadiana, or Cajun Country.
These popular recipes were contributed by down-home folks who are tremendous cooks in their own right, who learned how to cook these dishes passed down from generation to generation.
You'll find Boudin and Cracklins, Boiled Crawfish and Crawfish Etouffee, Stuffed Shrimp, Tasso, Candied Yams, Corn Maque Choux, Smothered Okra & Tomatoes, Stuffed Baked Eggplant or Mirlitons, Bouillabaisse, Chicken & Sausage Gumbo, as well as a variety of sauce piquantes, fricassees, stews, casseroles, appetizers, desserts, dressings, breads, and breakfast dishes like couche-couche and pain perdu.
Written in clear, easy-to-follow steps, these mouth-watering dishes are waiting for you and your family.
Go ahead, try them, and you, too, will cook like a Cajun!
Now with links to 33 food photos, including photos showing how cracklins are made.!
Here’s a small selection of the recipes included:
Beignets (Creole doughnuts)
Buttermilk Biscuits
Couche-Couche
Cracklins (Gratons)
Pain Perdu – French Toast
Sirop de Gateau (Syrup Cake)
Stuffed Crabs
Chicken Fricassée
Cajun Cake
Crabmeat Au Gratin
Corn Maque Choux
Pecan Pralines
Andouille & Tasso
Catfish Courtbouillon
Crawfish Etouffée
Shrimp & Okra Gumbo
Stuffed Bell Peppers
Boudin
Fried Crawfish
Oyster Stew
Alligator Sauce Piquante
Fried Frog Legs
Jambalaya
Shrimp Creole
Rice Dressing or “Dirty Rice”
and much, much more!
Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has had experience as a farmer, gardener, cattle rancher, carpet cleaner, flooring installer, vertical blind technician, Postal worker, mail clerk for city government, owner of a printing business, a former husband, father and Mr. Mom to three beautiful children, now grown. He has over a decade of experience as an employee of a publishing company, helping his employer publish 40 magazine issues and 16 books, several of them being cookbooks. He is the founder and owner of Cypress Cove Publishing in Lafayette, Louisiana. His publications are Rice Cooker Meals: Fast Home Cooking for Busy People, Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book, which he published for a local artist. He has also published a collection of authentic Cajun art prints – beautiful South Louisiana landscapes, all painted by his father, Curtis. All of his books, art prints, rice cookers and other products can be seen and ordered from his websites, www.CypressCovePublishing.com or www.RiceCookerMeals.com. Neal has a large collection of old photos which he put in an online photo album for the world to see, including World War II photos his father took while overseas. The photo albums can be seen at http://www.picasaweb.google.com/cookbookdude/
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Down-Home Cajun Cooking Favorites - Neal Bertrand
Free Sample Pages of Down-Home Cajun Cooking Favorites
TABLE OF CONTENTS
Chapter 1 - Foreword, Introduction, Pronunciation Guide to Cajun Food Names
Chapter 2 - APPETIZERS & SALADS
Chapter 3 - GUMBOS, SOUPS & BISQUES
Chapter 4 - MEAT, POULTRY & WILD GAME
Chapter 5 - SEAFOOD
Chapter 6 - DRESSINGS & BREADS
Chapter 7 - VEGETABLES & SIDE DISHES
Chapter 8 - SWEETS & TREATS
Chapter 9 - INDEX OF RECIPES (with a link to each recipe)
INDEX OF RECIPES
Alligator Sauce Piquante
Andouille & Artichoke Bisque
Andouille Sausage
Baked Beans
Baked Chicken
Baked Fish
Baked Potato Casserole
Baked Shrimp
Baked Wild Duck or Goose
Barbecue Sauce
Barbecued Alligator
Barbecued Shrimp
Beignets
Biscuits, Olde-Fashioned
Blackberry Cobbler
Black-Eyed Pea & Sausage Jambalaya in Rice Cooker
Boiled Crawfish
Boiled Shrimp or Crabs
Boudin
Boudin Balls, Chunky
Bouillabaisse
Bread Pudding
Bread Pudding Muffins
Broccoli Casserole
Buttermilk Pie, Old-Time
Cajun Cake
Cajun Corn Soup
Cajun Meat Marinade
Cajun Sheet Cake
Candied Yams
Catfish Courtbouillon
Chicken, Sausage & Okra Gumbo
Chicken & Sausage Gumbo
Chicken & Sausage Jambalaya
Chicken Fricassée
Chicken Sauce Piquante
Chicken Stew, Tony’s Old-Fashioned
Corn & Green Bean Casserole
Corn & Oyster Casserole
Corn & Potato Soup
Corn Casserole
Corn Maque Choux
Cornbread Dressing
Couche-Couche
Country Fried Potatoes
Crab Croquettes
Crab Etouffée
Crab Mornay
Crab Stew
Crabmeat Imperial
Crabmeat or Crawfish Au Gratin
Cracklins (Gratons)
Crawfish & Corn Soup
Crawfish & Eggplant Casserole
Crawfish Bisque
Crawfish Boil, Cajun
Crawfish Cornbread
Crawfish Cornbread Dressing
Crawfish Dip
Crawfish Étouffée
Crawfish Jambalaya in Rice Cooker
Crawfish Maque Choux
Crawfish Pies
Crawfish Sauce Piquante
Crawfish Stew
Cream of Celery & Crawfish Soup
Creamy Rice Pudding
Dewberry Cake
Eggplant & Beef Casserole
Fig Cake, Old-Fashioned
Fish Sauce
Fish Sauce Piquante
French Bread
Fried Crawfish or Shrimp
Fried Eggplant
Fried Frog Legs
Gratons (Cracklins)
Green Bean Casserole
Homemade Bread
How to Make a Roux
Les Oreilles de Cochon (Pig’s Ears)
Molasses Popcorn Balls
Olde-Fashioned Biscuits
Old-Fashioned Pecan Pralines
Old-Fashioned Fig Cake
Old-Fashioned Tomato Gravy
Old-Time Buttermilk Pie
Oven-Baked Crab Dip
Oyster Mushroom Patties
Oyster Rice Dressing
Oyster Stew
Pain Perdu (French Toast)
Paté de Fois Gras (Liver Paté)
Pear Cake
Pecan Pie
Pecan Pralines, Old-Fashioned
Pecan Pralines, White
Pecan Tassies
Persimmon Bread
Potato Salad
Pumpkin Bread
Pumpkin Pie
Rabbit Sauce Piquante
Red Beans & Rice
Rice & Eggplant Dressing
Rice
Rice Dressing (Dirty Rice)
Round Steak & Gravy
Roux, How to make a
Seafood Gumbo
Seafood Jambalaya in Rice Cooker
Shrimp & Eggplant Casserole
Shrimp & Okra Gumbo
Shrimp Bisque
Shrimp Creole
Shrimp Étouffée
Shrimp Mold
Shrimp Salad
Shrimp Stew
Slow Cooker Beef Brisket
Slow Cooker Beef Roast
Smothered Cabbage
Smothered Chicken
Smothered Okra & Tomatoes
Smothered Squirrel
Smothered Veal Liver
Squash Casserole
Squirrel Fricassée
Squirrel Stew
Stewed Okra
Stuffed Baked Eggplant or Mirlitons
Stuffed Bell Pepper
Stuffed Crabs
Stuffed Shrimp
Sweet Potato Bread
Sweet Potato Casserole
Syrup Cake
Tabasco Pepper Jelly
Tasso
Tasso Dressing
Tomato Gravy, Old-Fashioned
Tony's Old-Fashioned Chicken Stew
Trout Supreme
Turtle Sauce Piquante
Turtle Soup
Venison Roast
Venison Stew with Dumplings
White Pecan Pralines
Wild Duck & Oyster Gumbo
Yam Pie de Louisianne
About the Author
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. He is the founder and owner of Cypress Cove Publishing in Lafayette, Louisiana. His two previous publications are Rice Cooker Meals: Fast Home Cooking for Busy People and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. His latest cookbook is Slow Cooker Meals: Easy Home Cooking for Busy People.
OYSTER MUSHROOM PATTIES
1 box frozen patty shells, (6 count) or 6 tart shells
1/4 cup butter or margarine
1/4 cup flour
1 medium onion, chopped
2 tbsp. finely chopped green onion
1 stalk celery, chopped fine
1 clove garlic, chopped fine
1/2 pint oysters
Salt and pepper, to taste
1 (4-oz.) can mushrooms
1/2 cup chopped parsley
1. Bake patty shells as directed on package.
2. Sauté margarine and flour together, until golden.
3. Add onion, green onion, celery and garlic, stirring constantly for 2 to 3 minutes.
4. Add oysters, oyster liquid, salt and pepper and cook until thick.
5. Drain mushrooms, reserving juice; chop mushrooms.
6. Mix in mushrooms and parsley. If more liquid is needed, add a little of the mushroom liquid for the right consistency.
7. Remove the top and center of each baked patty shell; set aside.
8. Spoon the oyster mixture into each of the six shells.
9. Bake at 325 degrees for 20 to 30 minutes.
10. Replace top on each patty shell.
Makes six patties.
– Yvonne Verot Andersen
Contributed by Bonnie Walters Sarver
POTATO SALAD
8 large red potatoes, peeled and cut in chunks
8 hard-boiled eggs, chopped
Salt and pepper, to taste
2 cups mayonnaise
1/2 cup bread and butter pickles, finely chopped
1/2 cup green olives, finely chopped
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 minutes, or until tender but still firm. Drain and cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Drain off hot water, rinse under cool water, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs, salt and pepper. Mix together mayonnaise, pickles, olives, onion, bell pepper and celery.
Serves eight.
– Karen B. Pilgreen
Lafayette, La.
SHRIMP & OKRA GUMBO
Cliff, this recipe’s author, was taught to make a gumbo stock first rather than jump right into making the gumbo. This extra step adds more flavor into the final gumbo.
Gumbo stock (Recipe follows)
3 quarts water
1/2 cup roux
1/2 cup onion
1/2 cup bell pepper
1 tbsp. minced garlic
1 lb. sliced okra
3 tbsp. cooking oil
1 lb. peeled shrimp (reserve heads and peels)
1/2 cup green onion
1. Make gumbo stock first.
2. Then add water, roux, onion, bell pepper and garlic to the stock and boil for 45 minutes to 1 hour.
3. While juice is boiling, sauté okra in oil for 10 minutes and set aside.
4. Add peeled shrimp and okra and cook for 20 minutes; season to taste.
5. Just before finished, add green onion.
6. Serve over hot rice.
GUMBO STOCK
3 quarts water
1/2 bell pepper
3 stalks celery
Heads and peels from 1 lb. shrimp
1 tbsp. Cajun seasoning
1 tbsp. minced garlic
1/4 large yellow onion
1/2 cup green onion
1. Add stock ingredients above to a large stock pot and boil on medium-high heat for 45 minutes.
2. Strain juice into a large bowl, discard contents of pot and return gumbo stock to pot.
– Cliff & Amy Amox
Arnaudville, La.
SEAFOOD GUMBO
1/2 cup flour
1/2 cup bacon drippings
2 cloves garlic, finely minced
2 cups chopped celery
2 cups chopped onion
6 cups chicken stock
6 cups hot water
Salt, black, and red pepper, to taste
6 to 8 gumbo crabs, cleaned, optional
3 lbs. raw shrimp, peeled and deveined
1 lb. fresh lump crabmeat, picked over for shells and cartilage
2 pints oysters with juice
Hot, cooked rice
1 cup chopped green onion tops
1. In a heavy iron pot, make a roux of flour and bacon drippings. Cook over medium heat, stirring constantly, until a rich brown color.
2. Add garlic, celery, and onion. Cook over low heat until vegetables are wilted.
3. Add chicken stock and hot water. Season to taste with salt, black and red pepper.
4. Bring to a boil and then add the pre-cooked gumbo