Coast2CoastRecipes » Louisiana Recipes

Alligator Andouille Sauce Piquant

admin — Sun, 07 Feb 2010 06:12:26 +0000

Contents

Ingredients for Alligator Andouille Sauce Piquant
Directions for Alligator Andouille Sauce Piquant
Tasty Alligator Treats for You

According to the Louisiana State Library:

The American alligator (Alligator mississippiensis) was designated the state reptile of Louisiana in 1983. The word Alligator comes from the Spanish “el lagarto” (the lizard). Native to the Southeastern United States, alligators construct burrows, or “alligator holes” for shelter and hibernation. They are also known to find shelter in swimming pools during the dry months.

Perhaps the most recognizable creature in the Cajun Culinary Kingdom is the alligator.
Every September alligator hunters wander the back roads and bayous of the Louisiana
Swamp in their attempt to capture this delicacy.

Ingredients for Alligator Andouille Sauce Piquant

2 lbs. diced lean alligator
½ cup red wine
5 cups water
1 cup ketchup
2 tablespoons Tony’s Chachere’s
1 8 oz can Tomato Sauce
1 lb. Andouille, cubed
1 tablespoon Hot Sauce
2 tablespoons olive oil
2 teaspoons minced fresh thyme
1 cup chopped onion
1 whole lemon, sliced
½ cup chopped bell pepper
2 bay leaves
½ cup chopped celery
1 8oz package sliced mushrooms

1 tablespoon minced garlic

½ cup minced green onions
1 14oz can Del Monte crushed tomatoes, drained
3 tablespoons dark roux
¼ cup parsley minced
1 6oz can Del Monte Tomato Paste
10 cups cooked rice

Directions for Alligator Andouille Sauce Piquant

Place Alligator meat and 1 tablespoon of Tony’s Chachere’s Creole Seasoning in large
saucepot. Cover with water and bring to boil.
Lower fire and simmer for 30 minutes.
Reserve 2 one quarter cups liquid to use as alligator stock in recipe.
Heat oil in large saucepot. Add andouille and cook until browned.
Add onion, bell pepper, celery and cook for 2 minutes over high heat.
Add garlic and cook for additional
minute.
Add crushed tomatoes, tomato sauce, and tomato paste, roux, red wine, ketchup and hot sauce.
Simmer over medium heat for 15 minutes allowing water to evaporate. Be careful not to brown too much.
Add alligator stock, thyme, lemon and bay leaves and remaining 1 tablespoon of Creole seasoning.
Lower fire, cover and simmer 30 minutes, stirring occasionally.
Add sliced mushrooms and alligator meat and simmer, covered, for an additional 10 minutes.
Add green onions and parsley and serve over steamed white rice.

Makes 10 servings.
Per Serving:
Calories: 611 Sodium: 1056 mg
Total Fat: 12 g Dietary Fiber: 4.6 grams
Saturated: 1.9 g Carbohydrates: 65.5 grams
Cholesterol: 34 mg Protein: 57.2 grams

Recipe from Chef Patrick Mould – www.louisianaschoolofcooking.com

Tasty Alligator Treats for You

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Citation styles

APA style: Alligator Andouille Sauce Piquant. (2010, June 17). In Coast2CoastRecipes. Retrieved 08:56, February 7, 2012, from http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/
MLA style: admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes. 17 June 2010, 23:19 UTC. . 7 Feb 2012 <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/>.
MHRA style: admin, 'Alligator Andouille Sauce Piquant', Coast2CoastRecipes, 17 June 2010, 23:19 UTC, <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/> [accessed 7 February 2012]
The Chicago Manual of Style: admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ [accessed February 7, 2012].
CBE/CSE style: admin, Alligator Andouille Sauce Piquant [Internet]. Coast2CoastRecipes; 2010 June 17, 23:19 UTC [cited 2012 Feb 7]. Available from: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/.
Bluebook style: Alligator Andouille Sauce Piquant, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ (last visited Feb. 7, 2012).
AMA style: admin, Alligator Andouille Sauce Piquant. Coast2CoastRecipes. June 17, 2010, 23:19 UTC. Available at: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/. Accessed February 7, 2012.

Lump Crab & Creole Tomato Linguine

admin — Sun, 07 Feb 2010 05:54:31 +0000

Contents

The Creole Tomato – Louisiana Agricultural Product
Recipe for Lump Crab & Creole Tomato Linguine
Tasty Creole Tomato Treats

The Creole Tomato – Louisiana Agricultural Product

The Creole Tomato is a popular agricultural product of Louisiana. It was specifically designed to be grown in the hot, muggy bayou climate of Louisiana. Although it was proposed as the official state vegetable plant of Louisiana in 2003, the bill did was stalled at its 3rd reading in the Senate.

Recipe for Lump Crab & Creole Tomato Linguine

Ingredients for Lump Crab & Creole Tomato Linguine

1 pound jumbo lump crab meat
1 pound cooked linguine
1/4 cup olive oil
4 cloves sliced garlic cloves
1/4 cup minced shallots
1/4 cup minced parsley
2 tablespoons chopped basil
1 cup diced Creole tomatoes
1 cup evaporated skim milk
salt and pepper to taste

Direction for Lump Crab & Creole Tomato Linguine

In a heavy sauce pan, heat olive oil and sauté garlic and shallots 1-2 minutes.
Add herbs and tomatoes. cook an additional 2 minutes.
Slowly add evaporated skim milk, whisking constantly and bring to a boil.
Reduce to simmer and add half of the crab meat to flavor the sauce. cook until slightly thickened, stirring often.
When the sauce holds to the back of the spoon, gently fold in the other half of the crab meat. Cook an additional 2 to 3 minutes, just to heat meat through.
Season to taste using salt and pepper.
Tossed with cooked linguine.

Makes 6 servings

Per serving:

Calories: 250 Sodium: 1115 mg

Total Fat: 7 grams Dietary Fiber: 2 grams

Saturated: 1.5 grams Carbohydrates: 18 grams

Cholesterol: 83 mg Protein: 25 grams

Recipe from Chef John Folse – www.jfolse.com

Tasty Creole Tomato Treats

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Citation styles

APA style: Lump Crab & Creole Tomato Linguine. (2011, February 18). In Coast2CoastRecipes. Retrieved 08:56, February 7, 2012, from http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/
MLA style: admin, “Lump Crab & Creole Tomato Linguine.” Coast2CoastRecipes. 18 February 2011, 04:31 UTC. . 7 Feb 2012 <http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/>.
MHRA style: admin, 'Lump Crab & Creole Tomato Linguine', Coast2CoastRecipes, 18 February 2011, 04:31 UTC, <http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/> [accessed 7 February 2012]
The Chicago Manual of Style: admin, “Lump Crab & Creole Tomato Linguine.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/ [accessed February 7, 2012].
CBE/CSE style: admin, Lump Crab & Creole Tomato Linguine [Internet]. Coast2CoastRecipes; 2011 February 18, 04:31 UTC [cited 2012 Feb 7]. Available from: http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/.
Bluebook style: Lump Crab & Creole Tomato Linguine, http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/ (last visited Feb. 7, 2012).
AMA style: admin, Lump Crab & Creole Tomato Linguine. Coast2CoastRecipes. February 18, 2011, 04:31 UTC. Available at: http://coast2coastrecipes.com/2010/02/lump-crab-creole-tomato-linguine/. Accessed February 7, 2012.

Mayhaw Jelly – Louisiana State Jelly

admin — Sat, 01 Aug 2009 08:26:25 +0000

Contents

Mayhaw Jelly
Ingredients
Directions
Delicious Mayhaw Jelly

Mayhaw jelly was chosen as the official state jelly of the state of Louisiana in 2003.

The Mayhaw is a variety of Southern hawthorn that yields yellow to bright-red fruits with a taste similar to a tart crab apple. This unique jelly is made from Mayhaw juice. The plant is one of the last wild U.S. fruit trees that has not yet been commercialized. It is estimated that there are more than 200 varieties of mayhaw, many native to Louisiana. Others are of Chinese ancestry, where the mayhaw has been cultivated for over a 1,000 years, often for medicinal purposes, according to the USDA

Mayhaw Jelly

Cooking and Preparation: Approximately 2 hours

Yield: 2 – 1/2 pint jars

Ingredients

5 cups juice
7 1/2 cups sugar
1.35 oz. pectin

Directions

Heat juice and add pectin.
Bring to a boil and add sugar.
Bring to boil again and boil for 30 seconds.
Remove from heat and spoon off foam.
Place in jars.

If you are starting from the Mayhaw fruit, do the following:

Remove the stems and blossom ends from mayhaws; place in large saucepan.
Add water. Bring to boil.
Reduce heat to low; cover and simmer 10 min., stirring occasionally.
Crush cooked mayhaws.
Place three layers of damp cheesecloth in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exactly 4 cups prepared juice into 6- or 8-qt. saucepot. (Add up to 1/2 cup water for exact measure, if necessary.)

Delicious Mayhaw Jelly

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Citation styles

APA style: Mayhaw Jelly – Louisiana State Jelly. (2010, June 18). In Coast2CoastRecipes. Retrieved 08:56, February 7, 2012, from http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/
MLA style: admin, “Mayhaw Jelly – Louisiana State Jelly.” Coast2CoastRecipes. 18 June 2010, 05:17 UTC. . 7 Feb 2012 <http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/>.
MHRA style: admin, 'Mayhaw Jelly – Louisiana State Jelly', Coast2CoastRecipes, 18 June 2010, 05:17 UTC, <http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/> [accessed 7 February 2012]
The Chicago Manual of Style: admin, “Mayhaw Jelly – Louisiana State Jelly.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/ [accessed February 7, 2012].
CBE/CSE style: admin, Mayhaw Jelly – Louisiana State Jelly [Internet]. Coast2CoastRecipes; 2010 June 18, 05:17 UTC [cited 2012 Feb 7]. Available from: http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/.
Bluebook style: Mayhaw Jelly – Louisiana State Jelly, http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/ (last visited Feb. 7, 2012).
AMA style: admin, Mayhaw Jelly – Louisiana State Jelly. Coast2CoastRecipes. June 18, 2010, 05:17 UTC. Available at: http://coast2coastrecipes.com/2009/08/mayhaw-jelly-louisiana-state-jelly/. Accessed February 7, 2012.

Swedish Nuts

admin — Fri, 31 Jul 2009 20:56:56 +0000

Contents

Swedish Nuts
Ingredients
Directions
More Delicious Treats

Pecans are both the state nut of Alabama, and the state tree of Texas. These nuts are also an important agricultural product in many US states, the top five of which are: Texas, Georgia, Alabama, Louisiana, and Oklahoma, according to the College of Agriculture, New Mexico State University.

These Swedish Nuts are a wonderful holiday snack food, and they make a perfect recipe for a classroom state report project.

Swedish Nuts

Calories per serving: 220 per 1/2 cup

Cooking and Preparation Time: 40 minutes

Ingredients

1 egg white, slightly beaten
2 cups pecan or walnut halves
1/3 cup sugar
2 teaspoons ground cardamom

Directions

Heat oven to 300F¬∞.
Grease 15 x 10 x 1-inch pan with shortening or cooking spray.
In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.

In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in a single layer in pan.

Bake about 30 minutes or until toasted. Cool completely or serve slightly warm. Store tightly covered up to 3 weeks.

New twist: Ground cinnamon can be substituted for the cardamom; both spices are perfect for the holidays.

More Delicious Treats

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Citation styles

APA style: Swedish Nuts. (2010, June 18). In Coast2CoastRecipes. Retrieved 08:56, February 7, 2012, from http://coast2coastrecipes.com/2009/07/swedish-nuts/
MLA style: admin, “Swedish Nuts.” Coast2CoastRecipes. 18 June 2010, 06:22 UTC. . 7 Feb 2012 <http://coast2coastrecipes.com/2009/07/swedish-nuts/>.
MHRA style: admin, 'Swedish Nuts', Coast2CoastRecipes, 18 June 2010, 06:22 UTC, <http://coast2coastrecipes.com/2009/07/swedish-nuts/> [accessed 7 February 2012]
The Chicago Manual of Style: admin, “Swedish Nuts.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/07/swedish-nuts/ [accessed February 7, 2012].
CBE/CSE style: admin, Swedish Nuts [Internet]. Coast2CoastRecipes; 2010 June 18, 06:22 UTC [cited 2012 Feb 7]. Available from: http://coast2coastrecipes.com/2009/07/swedish-nuts/.
Bluebook style: Swedish Nuts, http://coast2coastrecipes.com/2009/07/swedish-nuts/ (last visited Feb. 7, 2012).
AMA style: admin, Swedish Nuts. Coast2CoastRecipes. June 18, 2010, 06:22 UTC. Available at: http://coast2coastrecipes.com/2009/07/swedish-nuts/. Accessed February 7, 2012.

King’s Cake

admin — Mon, 27 Jul 2009 18:48:51 +0000

Contents

The History of the King’s Cake:
King’s Cake
Ingredients:
Directions:
Ingredients for Colored Sugars
Directions
Icing
Directions
Delicious Kings Cakes

Classic King's Cake

The History of the King’s Cake:

This is a traditional dish from New Orleans, Louisiana during Mardi Gras. The king cake takes its name from the Biblical kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ child on Epiphany.

The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day. Some organizations or groups of friends may have “king cake parties” every week through the Carnival season.

In southern U.S.A., the tradition was brought to the area by colonists from France and Spain. King cake parties in New Orleans are documented back to the eighteenth century. The New Orleans King Cake from the Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread. It is similar to that used in brioche, and is topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Some varieties have filling inside, the most common being cream cheese followed by praline.

It has become customary in the New Orleans culture that whoever finds the trinket (a small figure baked inside) must provide the next king cake.

King’s Cake

Preparation and cooking time: 4-1/2 hours.

Ingredients:

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 – 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest, this is lemon rind, grated
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1″ plastic baby doll

Directions:

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
Allow the yeast and sugar to rest for three minutes, then mix thoroughly.
Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume.
Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest.
Form a hole in the center of mixture and pour in the yeast mixture and milk. Add egg yolks, and using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture.
When mixture is smooth, beat in 8 tablespoons of butter (1 tablespoon at a time) and continue to beat for 2 minutes, or until dough can be formed into a medium-soft ball.
Place the ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered.
Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume.
Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top.
Pat and shake dough to form a cylinder. Twist dough to form a curled cylinder, and then loop the cylinder of dough onto the buttered baking sheet. Pinch the ends together to complete the circle.
Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume.
Pre-heat oven to 375 degrees.
Brush the top and sides of cake with egg wash, and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.

Ingredients for Colored Sugars

Colored sugars: Green, purple, & yellow paste
12 tablespoons sugar

Directions

Squeeze a dot of green paste in palm of hand.
Sprinkle 2 tablespoons of sugar over the paste, and rub together quickly.
Place this mixture on wax paper and wash hands to remove color.
Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioners sugar
1/4 cup lemon juice

3 – 6 tablespoons water

Directions

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable.
Spread icing over top of the cake.
Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Delicious Kings Cakes

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Citation styles

APA style: King’s Cake. (2011, December 2). In Coast2CoastRecipes. Retrieved 08:56, February 7, 2012, from http://coast2coastrecipes.com/2009/07/kings-cake/
MLA style: admin, “King’s Cake.” Coast2CoastRecipes. 2 December 2011, 15:52 UTC. . 7 Feb 2012 <http://coast2coastrecipes.com/2009/07/kings-cake/>.
MHRA style: admin, 'King’s Cake', Coast2CoastRecipes, 2 December 2011, 15:52 UTC, <http://coast2coastrecipes.com/2009/07/kings-cake/> [accessed 7 February 2012]
The Chicago Manual of Style: admin, “King’s Cake.” Coast2CoastRecipes, http://coast2coastrecipes.com/2009/07/kings-cake/ [accessed February 7, 2012].
CBE/CSE style: admin, King’s Cake [Internet]. Coast2CoastRecipes; 2011 December 2, 15:52 UTC [cited 2012 Feb 7]. Available from: http://coast2coastrecipes.com/2009/07/kings-cake/.
Bluebook style: King’s Cake, http://coast2coastrecipes.com/2009/07/kings-cake/ (last visited Feb. 7, 2012).
AMA style: admin, King’s Cake. Coast2CoastRecipes. December 2, 2011, 15:52 UTC. Available at: http://coast2coastrecipes.com/2009/07/kings-cake/. Accessed February 7, 2012.