Leigh Ann Chatagnier - Modern Cajun Cooking

Copyright 2020 by Leigh Ann ChatagnierAll rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation.Visit our website at www.skyhorsepublishing.com.10 9 8 7 6 5 4 3 2 1Library of Congress Cataloging-in-Publication Data is available on file.Cover design by Daniel Brount
Cover photograph by Leigh Ann ChatagnierPrint ISBN: 978-1-5107-5709-7
Ebook ISBN: 978-1-5107-6197-1Printed in ChinaContentsTo my unexpected Cajun, my husband Canean, who forever changed my life for the better. This book wouldnt have been possible without your love and support, and belief in me always.

Thank you for introducing me to a whole new world of food that will forever be a part of our family. I love you as big as the beach. Introduction O ne of my greatest pleasures in life is feeding people. Nothing satisfies me more than watching friends and family gathered around my table, eating the food I prepared, and knowing it was made with love. This is the reason I started developing recipesI wanted to be able to reach more than just family and friends through food. just the common love of experiencing something delicious together. just the common love of experiencing something delicious together.

I discovered this after moving to Louisiana. I was the outsider. I grew up southern, but had never eaten Cajun food, and it didnt matter! I was welcomed with open arms and asked to join in on family traditions dating back years and years. The food brought us together; well, that and the fact that I ended up marrying a Cajun. The food is what drew me in and made me fall in love with a place, its cuisine, and a culture that truly enjoys life. I may not be a born Cajun, and I may not have grown up cooking the dishes that made Louisiana so well known, but what I do know is that after living there for a decade, the food has been an inspiration in my kitchen.

By combining traditional Cajun cuisine with my own fresh, farm-to-table approach, my hope is everyone will find something in this cookbook. I want readers to get in their kitchens and make something delicious and nutritious for their families, feeling confident all the while! Being able to share my food with more than those who sit in my kitchen is a goal I have had for some time. These dishes are made with ingredients native to Louisiana, but can be found in most grocery stores across the country (I live in Texas now), making them easy for any home cook. After having my son, sharing my love for cooking is even more important to me. I have so many memories of being in the kitchen with my mom, and I cant wait to make new memories with my son. If just one person creates a memory with someone they love through cooking one of my dishes, then Ill be satisfiedthat is what its all about to me.

Food is love, and I have so much that I want to share. My hope for this cookbook is that it inspires people to spend a little more time eating dinner with their families and breaking bread with friends, and that it encourages you to get in the kitchen to try something new. Cheers, from my kitchen to yours.
Laissez le Bon Temps RouletThe EssentialsRemoulade Sauce cup celery, chopped cup mayo 1 tablespoon whole grain mustard 1 tablespoon ketchup 1 tablespoon lemon juice cup scallions, chopped 1 clove garlic 1 teaspoons paprika 1 teaspoon cracked black pepper 1 teaspoon kosher salt 1 tablespoon worcestershire sauce 2 tablespoons horseradish 1 tablespoon fresh parsley, chopped Combine all ingredients in a food processor and pulse until remoulade comes together, leaving the sauce slightly chunky for texture. Refrigerate until ready to use and keep up to 2 weeks. Hollandaise Sauce 2 egg yolks 1 tablespoon lemon juice 2 tablespoons warm water, divided teaspoon cayenne pepper teaspoon kosher salt 1 stick unsalted butter Add egg yolks to a blender along with lemon juice, half the warm water, cayenne, and salt. Blend until frothy.

Melt butter, careful not to brown, and gently stream the hot butter into the blender while the blender is on, until the eggs and butter have combined to make a thick sauce. Add teaspoon of warm water at a time to thin out sauce. Fry Mix 1 cup all-purpose flour, divided 1 teaspoon salt 1 teaspoon black pepper teaspoon cayenne pepper 1 cup cornmeal cup milk cup buttermilk 1-inch-deep vegetable oil for frying Lay out 2 plates and 1 bowl. On the first plate, mix cup of all-purpose flour with salt, pepper, and cayenne. On the other plate, mix cornmeal and the remaining cup of flour. In a bowl, combine milk and buttermilk.

Dredge the ingredient youll be frying in flour mixture, then directly place into the milk, and then dredge in the cornmeal mixture coating all sides. Fry in vegetable oil until all sides are browned and cooked though. Simple Syrup cup sugar cup water Add both ingredients to a pot and bring to a boil. Then chill thoroughly. Add to cocktails for sweetener. Cajun Seasoning 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon black pepper teaspoon cayenne pepper 1 teaspoon oregano 1 teaspoon thyme teaspoon red chili flakes 1 teaspoon onion powder 1 teaspoon kosher salt Mix spices together and store in airtight container for up to a month. Note:Ingredients can be doubled or tripled for a larger batch. BrunchPecan Praline Cinnamon Rolls