Authentic Acadian Recipes and More...

Stuffed Artichokes

These are great with cocktails.

6 artichokes
3 cups seasoned bread crumbs
2 cups fresh parmesan cheese, grated
1 tsp. sweet basil
1 Tbsp. parsley, minced
1 tsp. thyme
2 garlic cloves, minced
1/2 tsp. black pepper
1/2 tsp. salt
1 cup olive oil

Wash artichokes, cut stem flat across so you can sit upright on a plate. Trim pointy tips of leaves straight across with scissors. Open center of choke and pull out and throw away stringy, woody, pithy, undigestible pieces.

Open all leaves and rinse. Rub lemon around the outside of each artichoke. Mix all ingredients with the cheese, except the oil, to form a paste. Place this mixture by the spoonful, between each leaf and pile some of the mixture into the hollowed center. Pour the olive oil around all of the leaves.

Place the artichokes in a deep pot with about 2 inches of hot water. (Maintain water level to prevent burning the bottoms of the artichokes). Add 1/3 tsp. salt and cover with tightly fitting lid. Be sure water does not boil over artichokes. Boil about 30 minutes or until artichokes are tender.

Mrs. D's Salad Dressing

Buttermilk Salad Dressing

Lime, Pepper Salad

Nice, interesting, different sidedish.

1 package lime jello
1 cup boiling water
2-3 oz. packages of cream cheese
1/2 cup chopped pecans
2 large bell peppers
stuffed olives, sliced
pimentoes, sliced
paprika to taste

Dissolve jello with boiling water. When beginning to set, add cream cheese, creamed, nuts, olives, pimentoes and paprika. Cut stems off peppers, clean and soak one minute in boiling water. Cut top off peppers and fill with mixture. Put on ice, standing up on ends. When they're hard and nearly ready to serve, slice length-wise with knife dipped in boiling water. Serve on lettuce and top with mayonnaise.

Oyster Patties

Shrimp Remoulade

Tangy, delicious dressing for shrimp. It's even good WITHOUT the shrimp!

4 Tbsp. olive oil (do not substitute)
2 Tbsp. wine vinegar
1 tsp. salt (or to taste)
3 tsp. Creole mustard
Several drops of Louisiana hot sauce
A dash of paprika
A few springs of parsley, minced
6 shallots, minced
2 stalks of celery, minced

Mix a French dressing of olive oil, vinegar and salt. Add the remaining ingredients and pour over boiled shrimp and torn lettuce leaves. Refrigerate for 4-5 hours before serving.

Shrimp Remoulade II

Artichoke Soup

Red Beans and Rice

A traditional dish served on Monday in Louisiana

3 cups dried red beans
1 ham bone with plenty of meat
or sliced or whole smoked sausage
1 Tbsp. cooking oil
1 garlic clove, minced
1 tbsp. flour
1 onion, diced
1 garlic clove, minced
1 sprig parsley
4 shallots, minced
red pepper to taste

For creamier beans, bring beans to a boil on top of the stove and then turn off. Let beans sit for an hour before continuing to prepare. To eliminate any problems with gas, soak beans overnight in a pot of water plus 2-3 Tablespoons of Arm & Hammer Baking Soda. Rinse beans in colander before continuing to prepare as per the following directions.

Heat oil in deep pot over low fire. Add flour (if you brought beans to a boil, you can eliminate flour), as for a roux, onions and garlic. Stir frequently and cook until light brown. Add the ham bone with meat and put in beans, adding water to cover beans. Cook slowly, stirring often, until beans are tender, about one to one and a half hours. Serve over hot, cooked rice with the minced shallots on top.

Cheese Souffle'

Veal Stuffed Pocket

A great New Orleans traditional dinner.

1 Veal Roast
1 teaspoon salt
8 slices bread
2 onions, chopped fine
shortening
1 bell pepper, chopped fine
flour
1 teaspoon "Season All"

Toast bread and crumble. In hot shortening, brown flour, stirring well. Add other ingredients and cook, stirring, 5 minutes. Cut pocket in roast and stuff well; sew up. Put in 350 degree F. oven, basting often, until done - approx. 30 min. per pound.

Lemon Veal with Artichoke Hearts

Eggplant Parmesan

Eggplant Casserole

Great for family gatherings!

1 medium eggplant
1/2 inch boiling water
1 1/2 teaspoons salt
2 eggs, beaten
2 Tablespoons butter or oleo
1/2 cup cheddar cheese, grated
1/4 teaspoons ground black pepper
1 teaspoon finely chopped onion
1/2 teaspoon oregano leaves
1/2 cup crumbled saltines
6 medium size tomatoes, sliced

Peel eggplant and cut slices 1/3 inch thick. Place in saucepan with boiling water and salt. Cover, bring to boil, cook 10 minutes or until tender. Drain and mash.

Blend butter, egg, pepper, onion, oregano and saltines. Turn into a buttered 1 quart casserole dish. Cover surface with tomatoe slices and sprinkle with salt, black pepper and cheese. Bake in 375 degree F oven for 25 minutes or until lightly brown on top.

Duck L'Orange

Saffron Pasta with Tomatoes and Black Beans

Fettuccini Alfredo with Shrimp

Haitian Yams

Especially delicious with...well...just about anything!

4 large yams or sweet potatoes
1/2 cup brown sugar
1/2 stick melted butter
rind of 1 grated orange and lemon
1/4 cup heated rum
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Boil yams, peel and cut into 1/4 inch slices. Place in a greased casserole dish and moisten with 1/3 of the melted butter. Layer yam slices with brown sugar, orange and lemon rids, spices and butter. Keep in warm oven until everyone is at the table and you're ready to eat. Top with rum and ignite at side board or at the dining table just before serving.

Creole Browned Okra

Delicious! If you're still a bacon eater...add some to make it over the top fabulous.

2 large, firm tomatoes, cut in small pieces
3 lbs. okra, slice into thin rings
1 large onion, chopped
3 Tbsp. crisco
1 tsp. cayenne pepper
1 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. lemon juice

Melt crisco in thick pot or skillet over low heat and add okra. Brown lightly, stirring frequently to prevent scorching. Add lemon juice to prevent okra "roping" and chopped onion.

Continue cooking and stirring until mixture has cooked down and is brown. Add tomato, salt and pepper.

Place cover on tightly and steam ten minutes. To prevent okra sticking to the pot, keep lifting cover and turning with spatula.

Bayou Courtbuillion (pronouced Koo-B-on)

Any firm textured fish, such as grouper or talapia can be used, but redfish is the traditional, top pick.

4 to 5 lbs. fish (one whole fish, preferably redfish...but could use grouper or tilapia filets)
4 large onions, chopped
olive oil
salt, red and black pepper
1/2 green pepper, chopped
2 cloves garlic, chopped
1 can tomato sauce

Season the fish with salt, red and black pepper and let stand. Roll the garlic, green pepper in a mixture of salt and pepper dampened with vinegar and stuff filets. Saute' onion in oil until tender and add tomato sauce. Cook until tomato separates from the oil. Add water and seasoned fish to sauce and cover. Cook 40 to 45 minutes. Do not stir. Shake pan to prevent sticking. Serve with steamed, fluffy rice.

Scalloped Oysters

This is very close to the recipe that Mosca's made famous.

2/3 cup melted butter
3 cups stale bread crumbs (cracker crumbs)
1 tsp. onion, grated
1 tsp. salt
1/8 tsp. pepper
1 1/2 pints oysters
1/3 cup oyster liquor or water
1/2 cup cream
(small tomato, chopped in small pieces for color)

Combine butter, crumbs, onion and seasonings. Drain oysters reserving any liquor. Place a layor of oysters in a greased, shallow baking dish; top with a layer of crumbs and then with remaining oysters. Pour liquor and cream over layers. Top with remaining crumbs and sprinkle with paprika. Bake in a moderate oven (375 degrees F) for 25 - 30 minutes, until browned. Serves 6.

Crawfish Etouffee'

Rich, browned roux makes this nutty and delicious.

4 lbs. fresh crawfish
3 onions, finely chopped
1/4 cup celery, chopped
cooking oil
3 Tbsp. shallot tops, minced
3 Tbsp. parlsey, minced
1/2 tsp. tomato paste
1/4 tsp. corn starch
salt and pepper
dash of pepper sauce

Boil crawfish, remove from fire and peel tails. Cover saucepan bottom lightly with oil, heat and add onions, celery and tomato paste. Cook over medium heat until onions are wilted. Add crawfish tails. Dissolve corn starch in cold water, add to pan, stirring constantly. Season to taste with salt and pepper and hot pepper sauce, if desired. Bring to a boil in uncovered pan over medium heat and cook for 15 minutes. Add chopped onion tops and chopped parsley, mix well and serve with steamed rice.
Serves four.

Trout Almandine

Seafood Gumbo

A "gumbo" requires slow cooking and an even more slowly browned "roux".

1 lb. raw shrimp, cleaned
1/2 lb. cooked crabmeat
2 cups oysters
flour and cooking oil
1 large onion, diced
1/4 cup bell pepper, diced
1/2 cup celery, diced
1 bay leaf
salt and pepper to taste
Add water and some chicken broth (optional) almost to top of pot.

Make the roux (in a heavy pot) by heating enough oil to cover the bottom of the pot well. Add enough flour stirring until absorbed with oil. At a low heat, stir continually until flour is the color of a Hershey chocolate bar, but be very careful, it will burn and then it's bitter. This is a very slow process and can take up to 30 minutes, but worth it!

Add onions, celery and bell pepper to the roux, cooking over low heat, stirring until the onions are wilted, not brown.

Add sufficient liquid to make the number of servings desired. (Approx. 2 quarts for ingreds. listed).

Put the raw, cleaned shrimp in the pot, add the bay leaf and simmer for one hour, stirring now and then.

Add the crab meat and oysters about 15 minutes before serving. Serve in a large soup tureen with a large bowl of steamed rice on the side.

If you add file'-- add it in the bowl, not while in the pot cooking and do not reheat as it will become stringy and ruin the gumbo!

Serve with a salad and hot, crunchy french bread or garlic bread.

Okra and Seafood Gumbo

Shrimp Creole

2 cups boiled shrimp
2 Tbsp. melted butter
1 cup onion, chopped
1 cup bell pepper, chopped
1/2 garlic clove, chopped
1 pint tomatoes
1/2 tsp. paprika

Melt butter and add paprika, stir until blended. Add onion, bell pepper and garlic. Simmer until tender, then add tomatoes, salt and pepper. Boil 5 minutes. Place shrimp in this mixture and cook slowly 20 minutes. Serve hot over rice. Serves 6.

Beignets

Bread Pudding

Crepes Suzette a la Creole

Crepes Suzette

You can also fill the crepes with a combination of whipped cream cheese and sour cream and a drop of vanilla.

Crepes: 1/2 cup flour, 1/2 teaspoon salt, 2 eggs, well beaten, 2/3 cup milk, 1 Tablespoon crisco, melted.

Sift flour, measure add salt and sift again; add egg, milk and shortening in mixing bowl and beat until smooth. Pour enough batter onto a hot greased griddle to make One pancake about 4-5 inches in diameter. Tip pan to make the pancake as thin as possible.

Bake until browned, turning to brown on both sides. Keep hot until all cakes are baked. Now spread with jelly (currant, or other tart jelly); roll; sprinkle with sugar if desired. Makes 10 to 12 pancakes.

Now for a special occasion, prepare a Suzette Sauce and serve the flaming dish with appreciative exclamations from your guests.

Suzette Sauce: 1/2 cup butter; 1/4 cup sugar, 1 Tbsp. orange rind, grated; 1/3 cup orange juice, 1 tsp. lemon rind, grated; 1/4 cup Curacao; Brandy or Grand Marnier, 1/2 cup.

Melt butter over very low heat, using Crepes Suzette cooker or a chafing dish. Gradually add sugar stirring well until blended. Add orange juice and rinds. Cook over low heat about 5 minutes or until slightly thickened. Now add Curacao and mix well. Dip hot pancakes in sauce, roll or fold.

Carefully place the rolled or folded pancakes in the Suzette sauce and heat about 1 minute, basting with sauce. Pour brandy or Grand Marnier over pancakes in sauce. Ignite and shake pan so whole pan flames. Serve on hot plates.

Lemon Sponge Cake

Yummmmy!

1 cup sugar
2 Tbsps. butter
4 Tbsp. flour
3 eggs, separate whites
1 1/2 cup milk
5 Tbsp. lemon juice
1 lemon, grated rind

Beat egg whites and yolks separately; cream butter and sugar. Add flour, lemon juice and rind, salat, egg yolds and milk. Mix well and fold in well beaten egg whites. Bake 45 minutes in greased souffle dish, set in pan of hot water. Bake at 425 degrees F. Cool. Cut in half, fill with custard and top with fresh raspberries.

Bananas Foster

Wine Cakes

Creme Brulee

Pot au Creme Chocolat

Strawberry Shortcake

Take 1 level cup of flour; into flour,
sift 2 level teaspoons of baking powder (Calumet) and 1 level teaspoon of salt, 2 "egg size" daubs of Crisco and 1 egg and 4 soup spoons of water and mix all with a fork or your hands.

Pat into a pan, forming in a round shape and bake at 375 degrees F, until brown.

Slice in half to make 2 layers. Butter both top and bottom layers. Place prepared and sweetened strawberries on bottom, cover with top layer and top this with strawberries and whipped cream.

Irish Trifle

Line the bottom of a large trifle bowl or glass bowl with fine sponge cake or store bought ladyfingers and make about one inch thick. (Can use lemon sponge cake recipe without lemon). Spread with strawberry jam, currant jelly or your own favorite. Cover this merry dish with another layer of identical cake. Spread this, again, with jam and continue until a few inches from the top of the bowl.

Now, pour in enough sherry to saturate the cake. Pour over it a good boiled custard (see below). Put bowl in the refrigerator for 1/2 hour.

Serve on large dessert plates surrounded by sliced fruits - ripe peaches, pears, seedless grapes, sliced oranges, strawberries, blueberries, blackberries, raspberries, kiwi, mango, pineapple - any combination).

Serve large portions to the delighted guests.

Boiled custard: Beat 4 egg yolks until pale yellow; mix in 3 Tbsp. sugar, beat well again. Bring 3 1/4 cups of milk to a boil, pour over yolks. When well mixed put into a double boiler and cook until thickened, stirring constantly, then add 1 Tbsp. vanilla.

Orange Cake

1 cup sugar
1/2 cup butter
2 eggs
2 cups flour
1 cup buttermilk
1 tsp. soda
1 tsp. salt
1/2 cup nut meats
1 cup raisins (optional)
1 orange rind, grated
1 tsp. vanilla

Cream butter and add sugar gradually until light and fluffy. Add eggs and beat thoroughly with electric mixer. Add vanilla, grated orange rind, nuts and raisins. Sift flour, soda and salt in separate dish. Now add dry ingredients alternately with buttermilk, hand stirring only enough after each addition to blend thoroughly. Do NOT beat. Pour into greased 8 -9 inch pans and bake at 350 degrees F. for about 30 - 35 minutes, or until done.

Icing:
1 cup powdered sugar
1/3 cup orange juice

Mix and spread on cake while cake is still hot. It melts to make a thin icing (glaze). Use part melted butter with juice for richness, if desired.

Pralines

1/2 cup pecan halves
1 cup brown sugar
2 Tablespoons of butter
2/3 cup cane sugar
milk to moisten
1/2 teaspoon vanilla
pinch of salt

Combine sugar, salt, pecans, butter. Gradually add enough milk to moisten all together in a heavy pot.

Cook over low heat stirring constantly until mixture comes to a boil. Continue cooking to soft ball stage. Remove from fire, add vanilla and beat well. Drop on waxed paper by spoonfuls. Try to get the same amount of nuts in each drop.