Neal Bertrand - Down-Home Cajun Cooking Favorites

Free Sample Pages of Down-Home Cajun Cooking Favorites TABLE OF CONTENTS Chapter 1 - Foreword, Introduction,Pronunciation Guide to Cajun Food Names Chapter 2 - APPETIZERS & SALADS Chapter 3 - GUMBOS, SOUPS & BISQUES Chapter 4 - MEAT, POULTRY & WILD GAME Chapter 5 - SEAFOOD Chapter 6 - DRESSINGS & BREADS Chapter 7 - VEGETABLES & SIDE DISHES Chapter 8 - SWEETS & TREATS Chapter 9 - INDEX OF RECIPES (with a link toeach recipe) INDEX OF RECIPES Alligator Sauce Piquante Andouille & Artichoke Bisque Andouille Sausage Baked Beans Baked Chicken Baked Fish Baked Potato Casserole Baked Shrimp Baked Wild Duck or Goose Barbecue Sauce Barbecued Alligator Barbecued Shrimp Beignets Biscuits, Olde-Fashioned Blackberry Cobbler Black-Eyed Pea & Sausage Jambalaya inRice Cooker Boiled Crawfish Boiled Shrimp or Crabs Boudin Boudin Balls, Chunky Bouillabaisse Bread Pudding Bread Pudding Muffins Broccoli Casserole Buttermilk Pie, Old-Time Cajun Cake Cajun Corn Soup Cajun Meat Marinade Cajun Sheet Cake Candied Yams Catfish Courtbouillon Chicken, Sausage & Okra Gumbo Chicken & Sausage Gumbo Chicken & Sausage Jambalaya Chicken Fricasse Chicken Sauce Piquante Chicken Stew, Tonys Old-Fashioned Corn & Green Bean Casserole Corn & Oyster Casserole Corn & Potato Soup Corn Casserole Corn Maque Choux Cornbread Dressing Couche-Couche Country Fried Potatoes Crab Croquettes Crab Etouffe Crab Mornay Crab Stew Crabmeat Imperial Crabmeat or Crawfish Au Gratin Cracklins (Gratons) Crawfish & Corn Soup Crawfish & Eggplant Casserole Crawfish Bisque Crawfish Boil, Cajun Crawfish Cornbread Crawfish Cornbread Dressing Crawfish Dip Crawfish touffe Crawfish Jambalaya in Rice Cooker Crawfish Maque Choux Crawfish Pies Crawfish Sauce Piquante Crawfish Stew Cream of Celery & Crawfish Soup Creamy Rice Pudding Dewberry Cake Eggplant & Beef Casserole Fig Cake, Old-Fashioned Fish Sauce Fish Sauce Piquante French Bread Fried Crawfish or Shrimp Fried Eggplant Fried Frog Legs Gratons (Cracklins) Green Bean Casserole Homemade Bread How to Make a Roux Les Oreilles de Cochon (Pigs Ears) Molasses Popcorn Balls Olde-Fashioned Biscuits Old-Fashioned Pecan Pralines Old-Fashioned Fig Cake Old-Fashioned Tomato Gravy Old-Time Buttermilk Pie Oven-Baked Crab Dip Oyster Mushroom Patties Oyster Rice Dressing Oyster Stew Pain Perdu (French Toast) Pat de Fois Gras (Liver Pat) Pear Cake Pecan Pie Pecan Pralines, Old-Fashioned Pecan Pralines, White Pecan Tassies Persimmon Bread Potato Salad Pumpkin Bread Pumpkin Pie Rabbit Sauce Piquante Red Beans & Rice Rice & Eggplant Dressing Rice Rice Dressing (Dirty Rice) Round Steak & Gravy Roux, How to make a Seafood Gumbo Seafood Jambalaya in Rice Cooker Shrimp & Eggplant Casserole Shrimp & Okra Gumbo Shrimp Bisque Shrimp Creole Shrimp touffe Shrimp Mold Shrimp Salad Shrimp Stew Slow Cooker Beef Brisket Slow Cooker Beef Roast Smothered Cabbage Smothered Chicken Smothered Okra & Tomatoes Smothered Squirrel Smothered Veal Liver Squash Casserole Squirrel Fricasse Squirrel Stew Stewed Okra Stuffed Baked Eggplant or Mirlitons Stuffed Bell Pepper Stuffed Crabs Stuffed Shrimp Sweet Potato Bread Sweet Potato Casserole Syrup Cake Tabasco Pepper Jelly Tasso Tasso Dressing Tomato Gravy, Old-Fashioned Tony's Old-Fashioned Chicken Stew Trout Supreme Turtle Sauce Piquante Turtle Soup Venison Roast Venison Stew with Dumplings White Pecan Pralines Wild Duck & Oyster Gumbo Yam Pie de Louisianne About the Author Neal Bertrand was born and reared inOpelousas, Louisiana, in the heart of Cajun Country. He has morethan a decade of experience in the publishing business. He is thefounder and owner of Cypress Cove Publishing in Lafayette,Louisiana. His two previous publications are Rice Cooker Meals:Fast Home Cooking for Busy People and the bi-lingual (English &French) Cajun Country Fun Coloring and Activity Book. His latestcookbook is Slow Cooker Meals: Easy Home Cooking for BusyPeople. finely chopped green onion 1 stalk celery, chopped fine 1 clove garlic, chopped fine 1/2 pint oysters Salt and pepper, to taste 1 (4-oz.) can mushrooms 1/2 cup chopped parsley 1. finely chopped green onion 1 stalk celery, chopped fine 1 clove garlic, chopped fine 1/2 pint oysters Salt and pepper, to taste 1 (4-oz.) can mushrooms 1/2 cup chopped parsley 1.

Bake patty shells as directed onpackage. 2. Saut margarine and flour together, untilgolden. 3. Add onion, green onion, celery and garlic,stirring constantly for 2 to 3 minutes. 4.

Add oysters, oyster liquid, salt andpepper and cook until thick. 5. Drain mushrooms, reserving juice; chopmushrooms. 6. Mix in mushrooms and parsley. 7. 7.

Remove the top and center of each bakedpatty shell; set aside. 8. Spoon the oyster mixture into each of thesix shells. 9. Bake at 325 degrees for 20 to 30minutes. 10.

Replace top on each patty shell. Makes six patties. Yvonne Verot Andersen Contributed by Bonnie Walters Sarver POTATO SALAD 8 large red potatoes, peeled and cut inchunks 8 hard-boiled eggs, chopped Salt and pepper, to taste 2 cups mayonnaise 1/2 cup bread and butter pickles, finelychopped 1/2 cup green olives, finely chopped 1/4 cup chopped onion 1/4 cup chopped bell pepper 1/4 cup chopped celery 1. Bring a large pot of water to a boil. Addpotatoes, and cook for 15 minutes, or until tender but still firm.Drain and cool. 2.

Place eggs in a saucepan and cover withcold water. Bring water to a boil and immediately remove from heat.Cover and let eggs stand in hot water for 15 minutes. Drain off hotwater, rinse under cool water, peel and chop. 3. In a large bowl, combine chopped potatoesand eggs, salt and pepper. Mix together mayonnaise, pickles,olives, onion, bell pepper and celery.

Serves eight. Karen B. Pilgreen Lafayette, La. SHRIMP & OKRA GUMBO Cliff, this recipes author, was taught tomake a gumbo stock first rather than jump right into making thegumbo. This extra step adds more flavor into the final gumbo. minced garlic 1 lb. sliced okra 3 tbsp. cooking oil 1 lb. peeled shrimp (reserve heads andpeels) 1/2 cup green onion 1. peeled shrimp (reserve heads andpeels) 1/2 cup green onion 1.

Make gumbo stock first. 2. Then add water, roux, onion, bell pepperand garlic to the stock and boil for 45 minutes to 1 hour. 3. While juice is boiling, saut okra in oilfor 10 minutes and set aside. 4.

Add peeled shrimp and okra and cook for 20minutes; season to taste. 5. Just before finished, add green onion. 6. Serve over hot rice. shrimp 1 tbsp. shrimp 1 tbsp.

Cajun seasoning 1 tbsp. minced garlic 1/4 large yellow onion 1/2 cup green onion 1. Add stock ingredients above to a largestock pot and boil on medium-high heat for 45 minutes. 2. Strain juice into a large bowl, discardcontents of pot and return gumbo stock to pot. Cliff & Amy Amox Arnaudville, La.

SEAFOOD GUMBO 1/2 cup flour 1/2 cup bacon drippings 2 cloves garlic, finely minced 2 cups chopped celery 2 cups chopped onion 6 cups chicken stock 6 cups hot water Salt, black, and red pepper, to taste 6 to 8 gumbo crabs, cleaned, optional 3 lbs. raw shrimp, peeled and deveined 1 lb. fresh lump crabmeat, picked over forshells and cartilage 2 pints oysters with juice Hot, cooked rice 1 cup chopped green onion tops 1. In a heavy iron pot, make a roux of flourand bacon drippings. Cook over medium heat, stirring constantly,until a rich brown color. 2.

Add garlic, celery, and onion. Cook overlow heat until vegetables are wilted. 3. Add chicken stock and hot water. Season totaste with salt, black and red pepper. 4.

Bring to a boil and then add thepre-cooked gumbo crabs. Turn down the heat and simmer slowly, about1 hour. Remove the gumbo crabs. 5. Add the shrimp and crabmeat. 6. 6.

Add the oysters with juice and cook about10 to 15 minutes longer. 7. Serve over rice. Sprinkle green onion topsover each serving. Serves ten to 12. Connie Monies Gremillion Lafayette, La.

ALLIGATOR SAUCE PIQUANTE 2 small onions, chopped 4 tbsp. butter 1 (6-oz.) can tomato paste 1/2 tsp. sugar 1/2 cup chopped bell pepper 1/2 cup chopped celery 4 cloves garlic, chopped 1 (8-oz.) can mushrooms, stems and pieces 3 cups water 1/4 cup chopped parsley 4 lbs. alligator meat, cut into smallpieces Salt and black pepper, to taste Cayenne pepper, to taste 1 small jar olives Hot, cooked rice 1. Saut onions in butter until brown. 2.