List of Many Famous New Orleans Recipes; MmmmMmm Good!

Cafe Du Monde Style Beignets:

Ingredients:

FOR THE BLUEBERRY SAUCE: 4 pints fresh blueberries

1 1/2 cups sugar

2 cups water

FOR THE BEIGNETS: 1 cup warm milk (about 105 to 115 degrees F)

Healthier

1 package dry yeast

1/4 cup sugar

2 medium eggs

1/4 cup (1/2 stick) butter, melted

1 teaspoon salt

3 cups (or more) all-purpose flour

Solid vegetable shortening (for deep-frying)

Powdered sugar

Directions:

FOR THE BLUEBERRY SAUCE: Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes.

DO-AHEAD TIP:Sauce can be made 2 days ahead. Cover and refrigerate.
FOR THE BEIGNETS:Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough.
Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.
Heat shortening in deep fryer to 325ºF.
Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.
Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.
Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.

**8 servings

Origins: Beignets are quite possibly New Orleans most popular dessert and certainly one of its most iconic. Beignets are believed to have originated between the 14^th and 16^th centuries, during the Middle Ages. Original beignets were fried deep balls of basic dough. It is believed that the French introduced Beignets to New Orleans during the 18^th Century. The Cafe du Monde, located in the French Quarter neighborhood of New Orleans, is known for its world famous beignets and round the clock service that began in 1862.

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Shrimp and Crab Gumbo:

Ingredients:

1/3 cup all-purpose flour
3 bacon slices, diced
2 cups finely chopped onion
1 1/2 cups finely chopped green bell pepper (about 1 large)
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
2 teaspoons salt-free Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (16-ounce) bag frozen cut okra, thawed
1 pound peeled and deveined medium shrimp
2 (6-ounce) cans lump crab meat (such as Chicken of the Sea), drained
3 cups hot cooked long-grain white rice
Hot pepper sauce (optional)

Preparation:

Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.

Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.

Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

Yield:6 servings (serving size: 1/2 cup rice and 1 1/4 cups gumbo)

Cooking Light SEPTEMBER 2004

Origin: Gumbo is extremely popular in Louisiana due to its flexibility and variety. Gumbo is a soup or stew-style dish that incorporates almost any meat or vegetable. The large amount of ingredients act as thickening agents to give the Gumbo its distinct consistency. The dish is believed to have originated in Louisiana in the 18^th century. Creole gumbo is especially popular in New Orleans. Creole gumbo consists of shellfish, a thickener and tomatoes.

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Oysters Rockefeller:

Ingredients:

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish

Directions

Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

MIGNONETTE SAUCE

3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced
In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

**8 servings as an appetizer

Origin: Oysters Rockefeller, is a dish that was created by restaurant owner Antoine Alciatore's son, Jules, in 1899. The dish was created at Alciatore's restaurant Antoine's. Oysters Rockefeller is named after John D. Rockefeller, who at one point was the richest man in America at the time.. The dish was named after Mr. Rockefeller because the richness of it's sauce. The original recipe remains a secret, but is generally thought to include; pureed vegetables, oysters and bread crumbs.

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Mardi Gras King Cake:

Ingredients:

PASTRY:

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar
1 tablespoon water

Directions:

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Yields 2 Cakes

Origins: King cake, especially the Gulf Coast version, is popular holiday and celebration dessert cake in and around New Orleans. The dish was introduced to the area by Spanish and French colonists. The dish is especially popular during the Mardi Gras or Carnival celebration proceedings. The cake can also be spotted in various forms during Valentines Day, St. Patrick's Day, Halloween, Thanksgiving and Christmas. In Spain, the cake is eaten on January 6^th, during the Dia de Reyes, or King's Day holiday.

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New Orleans Mirliton Pie :

Ingredients:

3 mirlitons, (seed removed) cooked, peeled, mashed
1 stick butter, softened
3/4 cup sugar
1 cup Bisquick
2 eggs, lightly beaten
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup pecan pieces

Directions:

With shortening, grease a 9-inch glass pie pan. Preheat oven to 350 degrees.

With cheesecloth, a ricer or a fine strainer, strain about 7 ounces of liquid from the mirliton pulp. Beat together softened butter and sugar until light and creamy. By hand, mix in Bisquick, mirliton pulp and eggs. Then add cinnamon, vanilla and pecan pieces.

Pour into prepared pan and bake for 50-55 minutes, until the pie is a dark golden brown on top and bottom. Pie is ready when a knife inserted into the center comes out relatively clean. Serve hot or cold with whipped cream.

Variation:Add coconut.

Makes 6 to 8 servings

Origin: Mirliton (merleton), also known as Chayote, is a plant used in many New Orleans and Louisiana dishes. The plant resembles a gourd in many aspects. The dish originates from the Mexican state Veracruz. All the parts of mirliton are edible, making it an ideal ingredient for various entrees, desserts and appetizers.

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Frank's Boiled Crawfish:

Ingredients:

FOR EVERY 43 POUND SACK OF CRAWFISH, USE:

1 whole stalk of celery
4 heads of garlic (tops removed)
12 lemons, sliced or quartered
6 large onions
10 bay leaves
3 – 4 boxes salt
1/2 cup cayenne pepper
8 oz. Liquid crab boil (or 6 bags dry crab boil)
10 ears of corn (cut in thirds)
30 "B" size creamer potatoes
3 lbs. smoked sausage

Directions:

The first thing you do is empty your crawfish in a No. 3 washtub and cover them completely with cold water.

Makes no difference where your crawfish come from (farm pond or swamp), the only thing you must do is wash them.

YOU DO NOT HAVE TO PURGE CRAWFISH IN SALTWATER! That's an old wives tale. It isn't necessary and it doesn't work! All it does is kill the little critters!

But it is necessary to wash them several times.

I recommend you do at least 4 or 5 washings, dumping the old water after each filling of the tub.In short, you should wash until the water comes out clean.

Then drain off the last rinse completely and get your boiler ready.

In a large pot – 90 to 102 quart is suggested if you plan to boil the entire sack at once – put in enough water to completely cover the crawfish when they are added, and bring it to a rapid boil.

Then, toss in all the ingredients except the corn, potatoes & sausage and boil them for about 15 minutes – you want the flavors to mix and create a seasoned "stock".

Next, drop in the corn on the cob, potatoes and smoked sausage.

You want to put them in before you put in the crawfish (because the crawfish cook quickly, and if you don't pre-cook the "lagniappe", the entire boil won't be finished at the same time).

Let the lagniappe cook for 8 to 10 minutes.

When all the "extras" are three-quarters done, add your crawfish and cover the pot.

The water will stop boiling immediately. So here's how you figure cooking time.Just watch the pot, and when the water comes back to a full boil, time your crawfish for just about "2 minutes", shut off the fire, and remove it from the burner.

Then drop some crushed ice on top of the crawfish, (which will make them sink), and soak the crawfish for about 25 minutes so that they pick up the seasonings. I do suggest you test the seasoning every 5 minutes or so to keep the crawfish from getting too spicy for your taste.

Origin: Crawfish, or Crayfish, are a popular crustaceans that are used in various New Orleans and Southern Louisiana recipes. Crawfish are also valued in Cajun lore and culture. Native Americans initially discovered and used the crustaceans. Crustaceans can be used in pastries, po'boys, stews, soups and pastas.

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OYSTER STEW:

Ingredients:
1-1/4 cups water
3 dozen small to medium Louisiana oysters
1/4 poured (1 stick) unsalted butter
1 cup freshly chopped celery
3/4 teaspoon Chef Paul Prudhomme's Seafood Magic
1/2 cup freshly chopped green onions
2 cups heavy cream

Directions:

1. Add the water to the oysters and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water, refrigerate until ready to use. 2. In a large skillet combine the butter, celery, Seafood Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes, shaking pan (versus stirring) almost constantly. 3. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 minute. Stir in the green onions. 4. Gradually add the cream, whisking constantly. Add the oysters and cook just until the edges curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions. 5. For the main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl. For appetizer, serve 1/2 of that amount. Serves 4 as a main course or 5 as an appetizer.

Chef: K-Paul's Louisiana Kitchen

Origin: Stew, maybe more than any other dish, embodies the flair, style and flexibility in Cajun and Creole cuisine. A popular version of stew in New Orleans, is Oyster stew. The dish is often served with French bread and crackers. Initially, oyster stew was seen as a “poor man's food” similar in reputation to early po'boys and crawfish. Historically, stew can be traced back as early as the 8^th century.

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Turtle Soup:

Ingredients:

3 lbs. turtle meat or veal shoulder or a combination of the two, including any bones available
3 bay leaves
3 whole cloves
Peel of one lemon, sliced
1 Tbs. salt
1/2 tsp. black peppercorns
2 sticks butter
2/3 cup flour
2 ribs celery, chopped
2 medium onions, chopped
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
1/2 tsp. thyme
1/2 tsp. marjoram
1 cup dry sherry
1 cup dry sherry
2 Tbs. Worcestershire
1 cup tomato puree
1 tsp. black pepper
1 Tbs. Louisiana hot sauce
2 hard-boiled eggs, chopped
1 bunch flat-leaf parsley, leaves only, chopped
1/2 of a 10-oz. bag of spinach, well washed and chopped

Directions:

1. Simmer the turtle meat and/or veal with bones in a gallon of water, along with the bay leaves, cloves, lemon peel, salt and black peppercorns. Keep the simmer going very slowly for about two hours.

2. Strain the stock, reserving the liquid and the meat. If you don't have at least three quarts of stock, add water or veal stock to get up to that quantity. Chop the meat into small shreds and set aside.

3. Make a medium-dark roux (the color of a well-used penny) with the butter and the flour. When the roux is the right color, add the celery, onions, bell pepper, and garlic, and cook until the vegetables are soft. Add the thyme, marjoram, sherry, Worcestershire, and tomato puree, and bring the liquids to a boil.

4. Lower the heat and add the pepper, hot sauce, and meat. Simmer for a half-hour, then add the egg, parsley and spinach and simmer 10 minutes more. It's ready to serve now, but it gets better if you let it simmer for an hour or two more.

5. Correct seasonings with salt and black pepper and serve in heated bowls.

Serves six to eight.

Origin: New Orleans-style turtle soup is a thick popular soup that is very popular in Southern Louisiana. There are various versions of the dish in restaurants across New Orleans. Turtle soup is actually illegal in certain jurisdictions due to the endangered state of certain turtle species. President William H. Taft was an avid fan of this turtle soup. It is said that he even brought a chef to the White House to prepare it for him!

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New Orleans Jambalaya:

Ingredients:

1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
3/4 pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp – peeled and deveined

Directions:

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
Sauté bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

FOOTNOTE

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Origin: Jambalaya is a popular Louisiana dish with Creole roots. Jambalaya can be traced all the Vieux Carre, or French Quarter neighborhood of New Orleans. The actual French to English translation of Vieux Carre, is Old Quarter. This was the original name given to this neighborhood in New Orleans, which is now part of a national historic landmark. Europeans actually created Jambalaya when attempting to create Paella, a popular Spanish rice dish. Over time, influences both from France and the Caribbean have shaped and changed the dish. A distinct New Orleans version of Jambalaya is the Creole or red Jambalaya, which contains tomatoes.

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Bananas Foster:

Ingredients:

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.

**Serves Four

Origin: Bananas Foster is a dish that was created by Chef Paul Blange in 1951. Chef Blange had actually been challenged by the restaurant owner, Owen Edward Brennan, to incorporate bananas in a dish. Mr. Brennan needed a strategy to advertise imported fruit. Today, Bananas Foster is a popular dish across the country. The dish is named after a colleague of Mr. Brennan, Mr. Robert Foster, who, along with Mr. Brennan, was instrumental in the effort to improve the French Quarter's cleanliness.

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Classic Fried Shrimp Po'boys:

Recipe courtesy Emeril Lagasse, 2006

Ingredients:

Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
3 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp's)

Directions:

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Origin: The Po' Boy, or Poor Boy sandwich is a wildly popular submarine-style sandwich, with historical ties to the city of New Orleans. A fried shrimp form of the was originally called an oyster loaf The sandwich usually incorporates seafood, especially shrimp, chicken, roast beef, and other meet in its various editions. Unlike most subs that use narrowed French bread, the Po' Boy uses rectangular shaped French Bread loaves. The name Po' Boy was coined during a strike involving a street car company in 1929. Two brothers, Benny and Clovis Martin, owners of Martin Brothers' Coffee Stand and Restaurant, began serving the “poor boy” sandwiches to the strikers.

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Shrimp Chowder:

Ingredients:

1 large onion, chopped
3 celery ribs, sliced
2 pounds golden potatoes, peeled, cut in 1-inch cubes
¾ cup finely chopped or shredded carrots
6 tablespoons instant-blending flour, such as Wondra
1 cup dry white wine
2 garlic cloves, crushed
2 cups water
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups half-and-half or light cream
¾ pound cooked, shelled, deveined shrimp
4 slices lean bacon, cooked crisply, crumbled
Chopped fresh tarragon or parsley, for garnish

Directions:

In a 5-quart slow cooker, combine onion, celery, potatoes and carrots. Sprinkle on the flour and toss to coat the vegetables evenly. Stir in the wine, garlic and 2 cups water. Season with salt and pepper.

Cover and cook on low heat setting, stirring once if possible, for 6 hours or until the potatoes are tender.

Increase heat setting to high. Stir in the half-and-half and shrimp and cook, uncovered, stirring occasionally, 30-40 minutes or until hot throughout.

Stir in the cooked bacon. Serve hot, garnished with tarragon or parsley.

**Makes 5 to 6 servings

From Natalie Haughton's "Slow & Easy" cookbook.

Origins: Chowder is a thickened soup dish that traditionally includes a form of fish or vegetable. Original fish stew, or chowder, finds its roots in fishing villages on either side of the English Channel during the 16^th century. North American settlers began including seafood in their chowder as early as the 18^th century. Although clam chowder is the most popular version of the dish, there exit endless varieties of chowder. Crawfish, Louisiana Corn, and Louisiana Shrimp chowder are just a few of the popular versions of this dish.

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New Orleans Bread Pudding with Bourbon Sauce:

Ingredients:

Pudding:

1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten

4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray

Sauce:

1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon

Preparation:

To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours. Preheat oven to 350°.Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.

Yield: 9 servings

Jean Patterson, Cooking Light; NOVEMBER 2002

Origin: Bread pudding is a popular European dessert that has many variations across the world and in New Orleans. A special quality of bread pudding is the often stale bread used during the making of the dish. This is an excellent way of using leftover bread. Bread pudding styles vary across New Orleans with chef experimenting with chocolates syrups and various sauces.

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Creole Tomato Salad:

Ingredients:

Salad:

3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
1 Vidalia or other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon thinly sliced fresh mint
2 teaspoons chopped fresh chives

Vinaigrette:

4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic

Preparation:

To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.

Yield: 4 servings

Cooking Light MAY 2005

Origin: Tomatoes are an integral part of all Creole food, including New Orleans cuisine. Creole tomatoes, grown in southern Louisiana, are especially popular. Creole tomatoes are usually homegrown, and have crowns on the top. Creole tomatoes are believed to acquire some of their distinct flavor due to their proximity to river parishes in South Louisiana.

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Smothered Okra – No Tomatoes:

Ingredients:

8 cups sliced okra (1 1/2 lbs.)
1/2 cup vegetable oil
2 slices of smoked bacon, cooked and crumbled
dripping from 2 slices of cooked smoked bacon
1 medium white onion, chopped
1 tsp. garlic
salt and black or white pepper to taste

Directions:

Using medium heat, add the vegetable oil and bacon drippings into a large skillet (use a stainless or aluminum skillet to maintain the okra's greenish color, a cast-iron skillet will produce a darker meal–still okay, though)

When the oil heats-up and begins to smoke, add the remaining ingredients and continue cooking, stirring occasionally, until the mucilage (slime) disappears (20 – 30 minutes).
Constantly stirring the cut okra is very important if you want to keep it from sticking to the bottom of the skillet. Bon appetite!

Origin: Smothered Okra, or southern smothered Okra, is a Cajun-style recipe. The original French term for the exclusion of tomatoes is Sans les tomatoes, or minus the tomatoes. The term smothered actually is derived from another word closely associated with Louisianan cuisine, Etouffee. Etouffee is a Cajun term for food, usually meat and seafood, that has been cooked in a roux. The dish's name is derived from the French verb meaning to smother or suffocate, etouffer.

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Ralph Brennan's New Orleans Crab Bisque with Cauliflower and Brie:

Ingredients:

4 tablespoons unsalted butter
1 ½ teaspoons minced garlic
2 1/2 cups coarsely chopped onions
1/2 cup coarsely sliced celery
4 1/2 cups (4 ounces) 1 1/4-inch cubes of French bread with crust on
5 1/2 cups crab stock, divided
1 head cauliflower (about 2 1/4 pounds), cored and cut into florets about 2 inches long and 2 inches wide at the fullest part
1 tablespoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream
2 1/4 teaspoons minced fresh thyme leaves
1 1/2 teaspoons packed chopped parsley
4 ounces Brie, rim trimmed, cheese cut into 1/2-inch cubes
8 ounces crab claw meat, picked through
1 pound jumbo lump crab meat, for garnish
2 tablespoons finely sliced chives, for garnish

Directions:

In a heavy 6-quart saucepan, melt the butter over medium-high heat. Add the garlic and cook just until it starts to color, about one minute, stirring constantly. Add the onions and celery and cook until the vegetables are very soft and just starting to brown, about seven minutes, stirring occasionally.

Add the bread to the pan and cook for one minute. Stir in 1 cup crab stock and cook until the bread cubes are pasty and pick up all the flavors in the pan, about one minute, stirring constantly. Gradually add 4 1/2 cups more of crab stock, stirring well. Stir in the cauliflower, kosher salt and pepper.

Bring the soup to a rolling boil, then reduce heat and slowly simmer until cauliflower is tender and bread is mushy, about 15 minutes, stirring occasionally and skimming as you would a stock. Remove from heat, and while still hot, process the soup in a blender (in batches if necessary) to a smooth puree. Blend in the cream, then the thyme and parsley.

Return the soup to the same saucepan, and bring to a simmer over high heat. Stir in the cheese. Reduce the heat and slowly simmer until all the cheese cubes melt, six to seven minutes, stirring and scraping the pan bottom almost constantly so the soup doesn't scorch. Add the crab claw meat, stirring well. Continue slowly simmering about two minutes more, scraping pan bottom as needed. Remove from heat and serve immediately.

Serves: 12 appetizer servings or 6 main-dish servings.

Serving suggestions: If this is a main course, allow 1 1/2 cups of soup in each heated soup bowl. Garnish the center of each serving with a portion (about 1/2 cup loosely packed) of jumbo lump crab meat and 1 teaspoon chives. If this is an appetizer, serve half the amount in heated cups.

Reprinted with permission from ©Ralph O. Brennan, Ralph Brennan's New Orleans Seafood Cookbook, published by Vissi D'Arte Books

Origin: Originating in France, is a popular, usually highly-seasoned soup. Bisque are thick and creamy, but do not include pureed ingredients. Bisques usually incorporate various seafood such as crayfish, crab, shrimp and lobster. This variety in seafood is usually converted in a broth and is the foundation of the Bisque. The crustacean(s) of choice are usually strained and “twice cooked” , or bis cuites in French. This is the origin of the root word, not the Bay of Biscay.

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