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Archive for category Cajun recipes

Jack Daniels jambalaya recipe

May 13

Posted by Tommy in Cajun recipes | 10 Comments

This recipe comes from Arthur Dupre of Metairie who perfected it after cooking it for several Mardi Gras celebrations, LSU games and get togethers.

As you will see, it is a bit…well… nontraditional.  Very different from other types of jambalaya like Bubba’s, it has a distinctive flavor that your guests will remember for a long time (unless they polish off the bottle of Jack before you’re done cooking and don’t remember anything).

If you’re tired of the norm or even if you are just hungry, give it a shot… it’s great!

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Experiment- Avocado Mint Chocolate Chip Ice Cream

May 5

Posted by JB in Cajun recipes | 11 Comments

Ok, some of you might say that this is not “Cajun.”  Well, you are wrong; it took time to make, I made a huge mess, I drank beer during the process, and it came out delicious.  If that’s not Cajun, what is?

Anyway, I had seen this on TV and been wanting to try it.  Since I received my brand new ice cream maker as a wedding gift, I thought, “let’s give it a shot.”  Here is the recipe:

  • 2 cups Half and Half (I used fat free and it came out great)
  • 1.5 cups heavy cream
  • 1.25 cups sugar
  • 1 cup or so mint leaves (about 3-4 good sized sprigs)
  • 1 large or 2 small avocados (about 8-12 oz of meat by weight)
  • 24 or so chocolate mints (like the ones named after the mountains)

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Grand Isle Grits recipe

Apr 29

Posted by Coon in Cajun recipes | 7 Comments

We made this for Thibodauxville last year and it came out 3rd. Talk about good…

The grits
3c water
2c chicken broth
1c regular grits (NOT INSTANT)
1/2 lb tasso

  1. Bring water and chicken broth to a boil.
  2. Brown tasso with butter in a frying pan.
  3. Add grits to boiling water and lower heat to simmer for about 20 minutes stirring a few times until it reaches the consistency you want.
  4. Once done, mix in tasso and serve.

You shouldn’t need to add any other seasoning because the broth and tasso will season it.

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Praline recipes: Two versions that will knock your socks off

Apr 21

Posted by Tommy in Cajun recipes, Ingredients, tips, and restaurant news | 17 Comments

praline 150x150 Praline recipes: Two versions that will knock your socks offOn a recent trip to Grand Isle, I had the pleasure of eating Mrs. Helen Richard’s pralines, which are well known through the Thibodaux area and impress anyone that is lucky enough to snag one.  It just so happens that she was also trying another recipe she had been given, so the next day she showed up with batches of both for me to do a head to head tasting (ah, the life of an amateur food critic…).

The first recipe is Mrs. Helen’s standby and it is pretty much my favorite praline out there.  The second is a bit creamier and also is delicious, so if you’re a fan of Aunt Sally’s creamy pralines, try those out too!

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Bubba’s Jambalaya Recipe

Apr 15

Posted by Bubba in Cajun recipes | 2 Comments

JAMBALAYA

Joshua “Bubba” Hebert

The most important part about a jambalaya is having time to do it. It is not the type of dish that can be done without a little TLC and it is best to use a cured black iron pot if you have one. It is also very important to use the right proportions so that your rice, vegetables and meat will come together just right.

Knowing how much jambalaya your pot can handle is a little tricky the first time, but for every pound of rice you need 1 quart of water/chicken stock, ½ pound of vegetables, and 2 pounds of meat. I usually don’t count the bacon itself as part of the 2 pounds of meat, but you need it for the flavor and the grease.

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Fred’s Red Beans and Rice

Apr 8

Posted by Recipes in Cajun recipes | 4 Comments

We met Fred Roberts at the Louisiana Roadfood Festival (more to come on that) and he said he made the best red beans around, to which I immediately responded, “that’s a pretty tough claim to make!” He promised to send it to us and within a few hours we received the recipe by email.   I knew it was a winner just by looking at it…any recipe that starts off with “smoked turkey leg” is alright by me! Read the rest of this entry »

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Boiled crawfish recipe from down the bayou!

Apr 1

Posted by The Cajun Foodie in Cajun recipes | 128 Comments

stephash 150x150 Boiled crawfish recipe from down the bayou!
Playing with gators!

Stephan Raynal’s life has been on the upswing as of late: married a beautiful Southern gal, soon to be a proud father, and he found his true calling in life  by boiling some of the best crawfish in the state.  Try this recipe and see if you agree: Read the rest of this entry »

Leslie’s fried shrimp recipe

Mar 29

Posted by Tommy in Cajun recipes | 1 Comment

I was reading a recent comment about putting a little liquid crab boil in the “wash” when making fried shrimp and that got me thinking that it was time this little “recipe” hit the world wide web. I use the term recipe loosely; as you will see, this should really be termed a process.

My sister-in-law Leslie is known far and wide for eating the skin off of all the fried chicken before anyone else gets a piece, her love of spicy food, and for making excellent fried shrimp. While the other two topics are interesting conversations in themselves, we’re here for the latter.  So here’s her process for making fried shrimp that are “the bomb:” Read the rest of this entry »

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TGIF: Celebrate with Superior Grill margaritas!

Mar 27

Posted by Recipes in Cajun recipes | 3 Comments

If you live in Louisiana, you know about Superior Grill.  With locations in New Orleans, Baton Rouge, and Shreveport these guys pretty much have this state covered and are forcing many of its citizens to have a good time with their fantastic margaritas.  We really can’t verify the truthfulness of this being the “official” recipe for their ritas, but that’s what we were told and we are easy to convince.  Make a batch and invite some friends for pre-dinner cocktails then head to Superior for a taste comparison if you’d like.  Even if you can’t make it to Superior, this recipe make a bunch of mean and tasty ‘ritas to kick of the weekend! Read the rest of this entry »

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Pascal’s Manale BBQ Shrimp Recipe straight from New Orleans

Mar 24

Posted by Tommy in Cajun recipes | 61 Comments

Pascal’s Manale New Orleans BBQ Shrimp- the real deal Holyfield (or as close as you are probably going to ever get)!

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)
one stick Butter (although rumors are swirling that it may actually be margarine or even half butter, half margarine) emulsified fat
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce

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