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    The Biloxi Cajun Cookbook
    The Biloxi Cajun Cookbook
    The Biloxi Cajun Cookbook
    Ebook127 pages2 hours

    The Biloxi Cajun Cookbook

    By The Biloxi Cajun

    ()

    Read preview

    About this ebook

    This cookbook covers not only Cajun-style cooking
    but has many old Southern recipes as well. There are
    even some special spicy recipes from around the world.
    The amounts of spicy seasoning have been measured
    for average hot taste. If you like it hotter, all you do
    is increase the amount of seasoning. If it is too hot,
    then cut back on the seasoning the next time you make
    it.
    Crawfish, often called Mud-Bugs because of where they are normally found, are used in many dishes. They can be added to any dish that has seafood in it. They can be substituted for shrimp or crab meat.
    Once they have been boiled and the heads removed,
    they can be used whole or the meat can be removed from the shell and placed in the recipe.

    Once the crawfish is boiled, the REAL MUD-BUG
    LOVER will take the head, turn it around and Suck-
    the-Head to get that special flavor only GOURMETS
    love.
    LanguageEnglish
    PublisherAuthorHouse
    Release dateFeb 16, 2012
    ISBN9781468542882
    The Biloxi Cajun Cookbook
    Author

    The Biloxi Cajun

    A little history of the Biloxi Cajun The Biloxi Cajun was born in Biloxi Mississippi. He had a mostly uneventful childhood. At an early age, his taste buds began acquiring a familiarity with different tasting and spicy foods. A 23 year career in the U.S. Air Force sent him around the world several times over. In places like Japan, Korea, Taiwan, Vietnam and Thailand spicy foods were abundant. This only helped to increase his desire for the unusual. The Biloxi Cajun found himself in Riverside, Ohio (outside Dayton) at the end of his military career. He stayed there, started a "real" job, but found the typical Midwest diet somewhat bland for his tastes. Around 2001, he started putting together recipes and flavors he had used over the years. The recipes he has put together in this cookbook are from his mother, grandmother, aunts and other relatives. The Biloxi Cajun also started experimenting with different flavors for sauces and rubs. He has several signature sauces and rubs that are available for sale.

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      Book preview

      The Biloxi Cajun Cookbook - The Biloxi Cajun

      The Biloxi Cajun

      Cookbook

      US%26UKLogoB%26Wnew.ai

      AuthorHouse™

      1663 Liberty Drive

      Bloomington, IN 47403

      www.authorhouse.com

      Phone: 1-800-839-8640

      © 2012 by The Biloxi Cajun. All rights reserved.

      No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

      First published by AuthorHouse 01/11/2012

      ISBN: 978-1-4685-4289-9 (sc)

      ISBN: 978-1-4685-4288-2 (ebk)

      Library of Congress Control Number: 2012900721

      Printed in the United States of America

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Contents

      A Quick History Lesson

      Why New Orleans

      Cooking is Different

      Want to cut back on salt?

      Cooking with Herbs

      APPETIZERS

      APPETIZERS

      SAUCES, SOUPS AND SALSA

      SAUCES, SOUPS & SALSA

      FISH, SHRIMP AND

      OTHER SHELL FISH

      Fish, Shrimp and other Shell Fish

      PORK AND BEEF DISHES

      PORK & BEEF DISHES

      CHICKEN DISHES

      CHICKEN DISHES

      PASTA AND

      VEGETABLE DISHES

      PASTA & VEGETABLE DISHES

      PIES, CAKES AND COOKIES

      PIES, CAKES & COOKIES

      CANDY

      CANDY

      DESSERTS

      DESSERTS

      A Quick History Lesson

      Louisiana cooking (often referred to as Creole Cooking) is famous throughout the United States, and is known for its distinctiveness in many parts of the world. Its fame did not come as a mere accident, but was earned as a result of painstaking care and experimenting over a period of many decades.

      In the beginning, gentlemen of high rank who came to Louisiana from France demanded the excellent cooking to which they were accustomed. The inhabitants, eager to please, made a great effort to provide it—sometimes gave them something different and better than they had ever tasted.

      The inhabitants were, of course, French themselves and they knew what a Frenchman liked and how he liked it cooked. They also knew something of the cooking methods of other nations whose people had migrated to the colony. In addition, they had learned something from the Native Americans who knew how to cook fish, wild game and corn dishes and taught them the use of filé in their gumbos.

      Later, when the Spanish took possession of Louisiana (in 1769) her imperious officers, wishing to live in great splendor, after the Spanish fashion, brought their cooks with them. In their opinion a Frenchman could not cook to suit a Spaniard. But they were invited to dinners in the homes in New Orleans and despite their prejudice, they enjoyed the meals; in fact, they instructed their cooks to learn something of Creole cooking.

      In the course of time the French and Spanish (very antagonistic to one another at first) began to mingle, even to marry one another. Thus the best of the French and Spanish traditional cooking customs were combined and improved upon.

      The Creoles of Louisiana learned a little from the French, Spanish and Native Americans and by a skillful blending and the use of native foods and high seasonings, created Creole Cooking.

      There was also the Italian influence upon Louisiana or Creole cooking which helped give to give it flavor. The Italians made excellent sauces and improved the gravy for meat and fish dishes. But it seems that the Italians, believing in their own style of cooking, refused to be influenced by the French and Spanish.

      Why New Orleans

      Cooking is Different

      There are two things that make New Orleans Cooking different from all others: First, as a foundation for every meat and fish dish there is the French "roux," and second, the very liberal use of well-cooked onions. This is most important.

      To make the roux, take a heaping tablespoon of pure lard and melt it in an iron skillet. When melted, sprinkle in two rounded tablespoons of flour. Let them cook, stirring all the time, until the mixture is light brown. Then add chopped onions and continue stirring mixture until the onions begin to brown a little at the edges. This requires CAREFUL WATCHING. At this point, add about ½ cup of water and two tablespoons of tomato paste to the mixture and continue stirring. At this point, you are ready to add your meat or fish or whatever you will be cooking.

      An iron skillet is the best utensil for this type of cooking. The iron cooks best over moderate heat and will not burn the roux or onions, which often happens when thinner pans are used. It is the rule of French cooking to use a rather hot fire at first, while frying the roux and onions, but as soon as the water is added, turn the heat down and allow only gentle boiling. This keeps the flavor of the food instead of allowing it to go off in steam. Add the water slowly, with frequent stirring.

      Whenever possible, fresh onions should be used. You can also add small amounts of fresh chopped parsley. Fresh green peppers (bell peppers) are used also. They are not hot, but give the food a delicious taste. The trick is to season your food while you cook it, not after it is done.

      Want to cut back on salt?

      Some people think they just can’t do without salt. However, if you use a variety of herbs and spices, you can reduce your salt intake and never miss it. One thing to remember is that dried herbs are almost twice as strong as fresh ones.

      Fresh lemon or lime juice will add zesty flavor to any dish. For example, add one tsp. of lemon juice to canned or frozen green beans while cooking.

      Try several of these salt substitutes and you will be pleasantly surprised. Combine all ingredients, and store in a small airtight container with a shaker lid. Add a few grains of raw rice to prevent caking.

      No-Salt Seasoning #1:

      2 tsp. garlic powder

      1 tsp. dried basil

      1 tsp. dehydrated lemon rind

      1 tsp. oregano

      Aromatic Seasoning

      3 tsp. dried basil

      2 tsp. savory spice

      2 tsp. celery seed

      2 tsp. cumin

      2 tsp. sage

      2 tsp. marjoram

      1 tsp. lemon thyme

      Combine and crush with mortar and pestle to obtain uniform size.

      Cooking with Herbs

      Some herbs accent some types of flavors more than others. Listed below is a rule-of-thumb

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