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Bisque, Soups &
Salads
Seafood Bisque – 1 lb peeled and deveined shrimp, 1lb
lumped crab meat, 12 shucked oysters, 15 oz cream style corn, ½ cup of
butter, 1 cup chopped onion, 1 cup chopped celery, 1 cup chopped bell
pepper, 2 T minced garlic, ½ cup flour, 3 cups shellfish stock, 1 pt
heavy whipping cream, 1 T chopped basil, 1 T chopped thyme, 1 tsp
chopped tarragon, Creole seasoning
Directions: In a saucepan on
medium-high heat, melt butter, add onions, celery, bell pepper and
garlic, sauté until onions are soft, add flour and stir making a white
roux, add corn, shellfish stock, whipping cream, basil, thyme and
tarragon, season lightly or to taste with
Creole seasoning, add seafood,
bring to a boil and reduce heat to a simmer for 10 – 15 minutes.
Corn and Crab Bisque – 1 lb lump crabmeat, 3 cups corn, 1
stick of butter, 1 cup diced onions, 1 cup diced celery, ½ cup red bell
peppers, ¼ cup minced garlic, 1 cup flour, 2½ shellfish stock, 1 pint
heavy whipping cream, ½ cup sliced green onions, ½ cup chopped parsley,
salt, white pepper
Directions: In a 2 gallon pot,
melt butter over medium-high heat add corn, onions, celery, bell peppers
and garlic, sauté until the onions are soft, stir in flour until a white
roux results, add shellfish stock while stirring, bring to a low boil
and reduce to a simmer for about 30 minutes, add whipping cream, green
onions and parsley, slowly add the crabmeat so you don’t break the
chunks apart, season to taste with salt and white pepper.
Cajun White Bean Soup – 1 large pack of White Beans, 2
pieces of smoked ham hocks, 1 cup finely sliced tasso, ¾ cup of oil, 2
cups chopped onions, 2 cups chopped celery, 2 cups chopped bell peppers,
½ cup minced garlic, 2 cups chopped tomatoes, water, 1 bay leaf,
Creole seasoning
Directions: Pre-soak beans
overnight in cold water, In a 2 gallon pot, over medium-high heat add
oil, onions, celery, bell peppers, garlic and tomatoes, sauté until the
onions are soft, add ham hocks and tasso and continue to sauté for about
5 minutes, add beans and slowly add water to where the beans are about 2
inches under water, bring to a boil and then reduce heat to a simmer,
stir about every 15 minutes, cook for about an hour or until you are
able to mash the beans against the pot to create creaminess,
Creole
season to taste.
Red Beans and Sausage Soup – 2 cups dried red kidney
beans, ¼ lb sliced smoked sausage, 9 cups chicken broth, ½ cup chopped
onions, ¼ cup diced celery, ¼ diced bell pepper, ¼ cup chopped green
onions, 2 T chopped parsley, 2 T minced garlic, 1 bay leaf, 2 tsp cider
vinegar, ¼ tsp thyme, ¼ tsp chili powder, ¼ tsp ground pepper
Directions: In a stockpot, place
all ingredients in the pot, bring to a boil then reduce to a simmer for
about 2 hours or until the cooked beans are tender. Stir every once and
a while during the cooking process, remove about a cup from the pot and
mash, add the ingredients back to the pot.
Chicken and Artichoke Soup – 1 whole fryer chicken, 8
canned sliced artichokes, 3½ cups of water, 1 cup butter, 1 cup chopped
onions, 1 cup diced celery, ½ cup diced red bell pepper, ¼ cup minced
garlic, 1 cup flour, 3 qrt chicken stock, 16 oz whipping cream, 1 cup
chopped parsley, ¼ T thyme, 1 T basil, Salt and Pepper, Hot Sauce
Directions: In a stockpot, add
water, fryer chicken, 1 half onion, ½ garlic, 1 stalk of celery, bring
to a boil and cook chicken until done (usually falling off the bone),
remove chicken and veggies from the water, debone the chicken, reheat
stock (about 3 quarts) to medium-heat, add butter, onions, celery, bell
pepper, garlic, artichoke, add flour and chicken meat, bring to a boil
and reduce heat to a simmer, add cream, green onions, parsley, thyme,
basil and season to taste with salt, pepper and hot sauce.
French Onion Soup – 4 large finely sliced onions, ¼ cup
butter, 2 T olive oil, 2 T minced garlic, ½ cup red wine, 4 cups beef
broth, 2 bay leaves, Salt and Pepper, 1 cup grated Swiss cheese
Directions: Heat a cast iron dutch
oven to medium heat, melt the butter, add oil, onions and garlic, sauté
until onions are soft, add red wine, broth, bay leaves, bring to a boil,
reduce to simmer, cover and cook for about 30 minutes, remove bay
leaves, salt and pepper to taste, place soup in thick bowls you can
place in an oven, turn the broil on in the over, cover the soup in each
bowl with a layer of Swiss cheese and place in an oven to melt the
cheese.
Watermelon Soup – 2 lbs diced seedless watermelon, 1
finely diced mango, ½ oz grated ginger, 8 oz peach purée, 2 sliced
kumquats
Directions: In a food processor,
add the ½ of the watermelon, blend to liquefy, set aside and
refrigerate, place remaining watermelon, mango and grated ginger in a
bowl, refrigerate for 1 hour, serve items in a bowl and top with the
liquefied watermelon.
Cane Syrup Vinaigrette – 1 egg yolk, 1 T minced onion, 1 T
minced garlic, 1 tsp chopped basil, 1 tsp chopped thyme, 1 tsp cracked
pepper, 1 tsp Creole mustard, ¼ cup red wine vinegar, 2 T orange juice,
2 T Cane Syrup, 1 cup vegetable oil, 1 cup olive oil, Salt and Pepper
Directions: In a large mixing
bowl, add egg and whisk for about 1 minute, add onions, garlic, basil,
thyme, pepper, mustard vinegar, orange juice, cane syrup and continue to
whisk, slowly add the oil while whisking, season to taste with Salt and
Pepper
Honey Italian Dressing – 1 cup vegetable oil, 5 T red wine
vinegar, 4 T sour cream, 1½ salt, 2 T minced garlic, ½ tsp dry mustard,
2 T honey, Black Pepper, 2 tsp chopped parsley
Directions: Mix all ingredients
together and refrigerate, best used on pasta salads
Orange Cane Vinaigrette – ¼ cup cane syrup, ½ cup
vegetable oil, ½ cup olive oil, ¼ cup red wine vinegar, 2 T orange
juice, ½ tsp ground allspice, 1 tsp grated orange rind, ½ tsp cracked
black pepper, ½ tsp salt, ½ tsp dried mustard
Directions: In a jar, combine all
ingredients, shake and chill for 1 hour
Ginger Pecan Dressing – 1 T cane syrup, 2 T peanut oil, 1
T soy sauce, 1 T grated orange rind, Juice of 1 orange, 1 tsp minced
garlic, 1 T grated ginger, ¼ cup black pepper, Salt and Pepper
Directions: In a food processor,
add cane syrup, peanut oil, soy sauce, grated orange, ginger, garlic,
black pepper and process, salt and pepper to taste, refrigerate
Cajun Coleslaw – 6 cups shredded cabbage, 1 grated small
onion, 1 peeled and grated carrot, 1 T chopped parsley, ¼ cup vegetable
oil, 3 T cider vinegar, ¼ cup mayonnaise, 1 T sugar, ¼ tsp dry mustard,
¼ tsp garlic powder, ½ tsp celery seed, salt and cracked black pepper
Directions: In a large bowl, add
cabbage, onions, carrots, parsley and mix well, in a different bowl, add
the remaining ingredients and mix well, pour the ingredients in the
small bowl over the ingredients over the large bowl, refrigerate for 1
hour
White Bean Salad – 19 oz white navy beans, ½ cup chopped
ham, ½ cup chopped onions, ½ cup chopped celery, ¼ cup chop red bell
pepper, ¼ cup chopped parsley, 1 tsp minced garlic, 1 tsp chopped thyme,
½ olive oil, 2 T red wine vinegar, Salt and Pepper, Hot Sauce
Directions: Rinse the beans well
in cold water, in a large bowl, add beans, ham, onions, celery, bell
peppers, parsley, garlic, thyme, olive oil and vinegar, salt and pepper
to taste as well as add hot sauce to taste, refrigerate and serve over a
bed of lettuce and/or chopped tomatoes
Green Bean Salad – 20 oz frozen cut beans, ½ cup sliced
Vidalia onions, 1 T sugar, ½ cup olive oil, 3 T white wine vinegar, ¼
tsp dried mustard, ¼ tsp salt, cayenne pepper, 4 slices of cooked bacon,
1 cup shredded Swiss cheese
Directions: Per the directions on
the box of green beans, cook them, drain then chill, in a small bowl,
place the onions and cover with the sugar, chill, in a jar, combine oil,
vinegar, mustard and salt, cayenne pepper to taste, mix all ingredients
in a bowl and chill
Creole Tomato Salad – 6 Chilled Creole tomatoes, ½ cup
chopped cucumbers, ½ cup chopped celery, ½ cup chopped onions, ½ cup
chopped bell peppers, ½ cup garlic, ½ cup cottage cheese, ¼ cup parmesan
cheese, 2 diced boiled eggs, ½ tsp salt, black pepper, 2 T Italian
dressing, ½ tsp chopped basil
Directions: Except for the
tomatoes, combine all ingredients in a large bowl, mix well, cover and
refrigerate for a couple of hours, slice the tops off of the tomatoes,
using a spoon, remove the seeds and pulp, set the tomato hulls on a pan,
dice one of tomato tops and mix with the ingredients in the large bowl,
add mixture to tomato hulls and refrigerate for 1 hour.
Creole Chicken Salad – 3 cooked boneless chicken breasts,
¾ cup mayonnaise, ¼ cup orange juice, ¼ cup whipping cream, ½ cup
mandarin sections, ½ cup chopped toasted pecans, ½ cup diced celery, ¼
cup chopped parsley, 1 T chopped Thyme, 1 T chopped basil, ½ cup
seedless green grapes, salt and pepper, Hot Sauce
Directions: Cut meat into ½ inch
cubes, in a mixing bowl add mayonnaise, orange juice, cream and
remaining ingredients including chicken, salt and pepper to taste as
well as add hot sauce to taste, serve over a bed of lettuce or sliced
tomatoes.
Spicy Chicken Pasta Salad – 6 cooked boneless chicken
breast, 6 cups cooked rotini pasta, 6 boiled eggs, 1 cup mayonnaise, 1 T
Creole mustard, ¼ cup minced onions, ¼ cup minced celery, 1 tsp minced
garlic, ¼ cup chopped red bell pepper, ¼ cup chopped green bell pepper,
¼ cup chopped green onions, ½ cup chopped sweet pickles, salt and pepper
Directions: Slice chicken into
small cubes, remove yolk from eggs and dice egg whites, in a large bowl,
mash yolks, add Creole mustard, egg whites and the remaining
ingredients, mix well and refrigerate.
Mama’s Potato Salad – 20 new potatoes, 2 T powder Crab
Boil, ½ cup sweet pickle relish, 8 slices of cooked bacon, 2 T
Creole
Seasoning, 6 eggs, ½ cup mayonnaise, 2 T Creole mustard,
Directions: Boil potatoes and eggs
in water containing crab boil, boil until the potatoes are easy to
puncture with a fork, remove potatoes from water by placing in a bowl,
refrigerate for 1 hour, remove skin from potatoes and slice potatoes
into quarters, peel and chop the eggs, in a large bowl, add relish,
Creole mustard, mayonnaise, chopped eggs, slices of bacon and potatoes,
Creole season to taste and refrigerate.
Shrimp Margarita Salad – 24 boiled, peeled, deveined
Shrimp, ½ cup lime juice, ¼ cup lemon juice, ½ cup tequila, 2 T triple
sec, 1 T chopped basil, 1 T chopped Thyme, 1 chopped red bell pepper, 1
chopped green bell pepper, 1 cup kernel corn, 1 cup diced Creole
tomatoes, ½ cup canned black beans, ½ cup diced onion, 1/ T chopped
jalapeños, ¼ chopped cilantro, 2 T olive oil
Directions: In a large bowl,
combine all ingredients and mix well, refrigerate for at least one hour
and serve in a margarita glass.
Crawfish Pasta Salad – 1 lb boiled, peeled, deveined
Shrimp, 1 lb cooked twist pasta, ½ cup chopped green onions, ½ cup
minced celery, ½ cup chopped red bell pepper, ½ cup chopped yellow bell
pepper, chopped dill weed to taste, Honey Italian Dressing
Directions: In a large bowl,
combine all ingredients and mix well, apply Honey Italian Dressing to
taste and refrigerate
Spinach Crawfish Salad – 6 oz boiled, peeled, Louisiana
Crawfish tails, 12 oz fresh spinach, ½ cup vegetable oil, 1 cup chopped
onions, ½ cup chopped celery, ½ cup chopped yellow bell peppers, ¼ cup
minced garlic, ¼ cup Creole mustard, ¼ cup Cane Syrup Vinegar, 1 T Cane
Syrup, Salt and Pepper, Hot Sauce, ½ cup diced tomatoes, ½ sliced lemon,
½ sliced mushrooms
Directions: Using a cast iron
skillet, heat oil to medium-high heat, add onions, celery, bell pepper
and garlic, sauté until onions are soft, add mustard, vinegar and cane
syrup, add salt, pepper and hot sauce to taste, add crawfish and cook
until heated, chop spinach into bite sized pieces and place in a bowl,
pour crawfish dressing over spinach and serve. |
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