Martha Stephenson - The Crescent City Cookbook: A Celebration of New Orleans Cuisine--40 Creole & Cajun Recipes From NAwlins

The Crescent City Cookbook

A Celebration of New Orleans Cuisine - 40 Creole & Cajun Recipes from NAwlins

By

Martha Stephenson

Copyright 2020 Martha Stephenson

Published by Martha Stephenson at Smashwords

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

The Crescent City Cookbook brings you iconic recipes for Gumbo, Etouffee, Jambalaya, Beignets, Red Beans and Rice, Muffaletta, Bananas Foster, Pecan Pie and King Cake.

Learn how to cook traditional and classic New Orleans fare that you will want to share with family and friends.

We have brought together in one exciting cookbook 40 Creole and Cajun recipes from NAwlins for you to create in your very own kitchen.

Whether you want to cater for a Mardi Gras Carnival crowd or make dinner for two - from pralines to pies, cupcakes to catfish we will share with you a celebration of New Orleans cuisine.

Whats not to love about this colorful pasta dish!

Servings: 4

Total Time: 35mins

Ingredients:

• 3 cups cooked al dente fettuccine
• pound butter
• 3 tbsp. green onions (chopped)
• cup mushrooms (sliced)
• cup andouille sausage (diced)
• 2 tbsp. garlic (chopped)
• cup tomatoes (diced)
• cup shrimp (peeled, deveined, diced)
• cup sauted crawfish
• ounce dry white wine
• 1 tbsp. freshly squeezed lemon juice
• 1 cup heavy whipping cream
• cup mixed bell peppers (green, yellow, red)
• pound cold butter (chopped)
• 1 tbsp. parsley (chopped)
• Salt and pepper

Directions:

1. First, in boiling salted water cook the fettuccine according to the package directions until al dente, between 5-8 minutes. Drain and put to one side.

2. Over moderate to high heat, in a large pot of no less than 3 quarts melt the butter.

3. Add the green onions, followed by the mushrooms and andouille sausage.

4. Saut for between 3-5 minutes, add the chopped garlic along with the tomatoes and continue to saut for 4 minutes.

5. Next, add the shrimp and crawfish, cooking for an additional couple of minutes.

6. Deglaze a large pan with white wine followed by freshly squeezed lemon juice and cook until the liquid reduced by half.

7. Pour in the heavy whipping cream and while stirring, reduce until the cream is of a sauce-like consistency, around 5minutes

8. Add the bell pepper along with the chopped butter, a few pats at a time, while continually swirling over a burner. Do not stir using a spoon though.

9. Continue to add butter, until thoroughly combined.

10. Remove the pan from the heat, add the chopped parsley and season with salt and pepper to taste.

11. Fold in the cooked fettuccine and serve.

Antoine, a New Orleans slave gardener, is credited as being the first person to cultivate pecans way back in 1845. From pralines to pies, you will see them in lots of Louisianan recipes.

Servings: 8

Total Time: 10mins

Ingredients:

• 1 cup pecans (finely chopped)
• 8 ounces full-fat cream cheese (at room temperature)
• 1 tsp onion (grated)
• 1 tsp garlic (minced)
• cup butter
• cup packed brown sugar
• 1 tsp Worcestershire sauce
• tsp brown mustard

Directions:

1. First, toast the pecans in a pan over moderate heat until they emit their fragrance.

2. In a small mixing bowl, combine the cream cheese with the onion and minced garlic.

3. Spoon onto a platter into circular disc of 6-7.

4. In a small saucepan, combine the butter with the brown sugar, Worcestershire sauce and brown mustard.

5. Cook on moderate to low heat for 4-5 minutes, or until the sugar dissolves.

6. Remove the pan from the heat and add the pecans, stirring to combine.

7. Allow to cool before spooning it over the cream cheese mixture.

8. Serve!

A classic New Orleans favorite of fried green tomatoes served with a zingy remoulade.

Servings: 6

Total Time: 45mins

Ingredients:

• cup Creole mustard
• 2 tbsp. ketchup
• cup olive oil
• 1 tsp Worcestershire sauce
• 2 cloves garlic (chopped)
• 2 tsp prepared horseradish
• 2 tsp onion (minced)
• 1 tbsp. freshly squeezed lemon juice
• 2 tsp green onion (chopped)
• tsp black pepper
• 2 tsp paprika
• tsp cayenne pepper
• 2 tsp fresh parsley (chopped)
• 24 cooked medium shrimps (peeled, deveined)
• 1 cup buttermilk
• 1 medium egg
• 2 cups yellow cornmeal
• cup olive oil
• 3 large green tomatoes (cut into slices)
• 2 cups lettuce
• 3 tbsp. green onion (chopped)

Directions:

1. In a mixing bowl, combine the mustard, ketchup, olive oil, Worcestershire sauce, garlic cloves, horseradish, onion, lemon juice, green onion, pepper. paprika, cayenne, and parsley.

2. Carefully, stir in the shrimp. Cover the bowl and transfer to the fridge until needed.

3. In a medium bowl, using a fork whisk the buttermilk with the egg.

4. Spread the cornmeal out on a dinner plate.

5. In a skillet, over moderate heat, heat cup of olive oil, adding more if necessary to ensure an even coating of olive oil in the bottom of the pan.

6. Dip each of the tomato slices in the buttermilk-egg mixture, and then in the cornmeal.

7. Fry the dipped tomatoes in the hot oil for 4-5 minutes, each side, until golden.

8. Transfer the tomatoes to a kitchen paper towel lined plate and continue with the process until all of the tomato slices are dipped, coated and fried.

9. Divided the 2 cups of lettuce evenly between 6 plates, top with two slices of fried tomato, and a spoonful or two of shrimp remoulade.

10. Garnish with chopped green onions and serve.

In 1906 the muffuletta sandwich was created by Salvatore Lupo. Sicilians though, have been enjoying different versions of the bread for hundreds of years. It is commonly eaten on November 2; the Day of the Dead.