Katrina and a way of life!
Katrina and its aftermath has been in the news this week, doesn’t seem like it could be 5 years, but it has. These recipes are a sampling of the great food from Lousiana and from a lady that moved to the Ozarks after Katrina. She had vacationed here and her husband was raised here, but they moved to Louisiana for 40 years. We are so glad to have her back.
Cajun Recipes below are from our guest today Ann Mc Mahon.
She is a good cook! She moved here from Louisiana and we are glad to have her. She will be on the show this morning. Below are many of her favorite recipes. Try them you will like them!
Start with Crawfish Etouffee, then Shrimp Creole, Egg Plant Casserole, Muffuletta Sandwich, her own Gumbo, Manicotti, Strawberry Pecan Cake, Banana Pecan Pie, Bread Pudding Jambalaya, and where to buy in the Southern Missouri Area.
We will end with Sandra recommendation on a Traditional King Cake, all in time for time for Marti Gras.
Crawfish Etouffee
1 stick butter
1 # crawfish tails
1 medium onion chopped
1 bell pepper chopped
1 tablespoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup chicken broth
1 tablespoon parsley chopped
½ bunch of green onions chopped
1 can cream of mushroom soup
1 teaspoon flour
¼ teaspoon of cayenne pepper
1 teaspoon Tony Chachere’s
½ of 6 oz. can tomato paste or ½ cup chopped tomato
Melt butter; add crawfish, then onions and bell peppers. Continue adding ingredients and simmer on stove. Cook a pot of rice. Serve over rice. Enjoy!
Shrimp Creole
1 stick butter or margarine
2 cups diced celery
1 1/3 cups chopped onion
1 cup chopped green pepper
2 cups water plus 2 can (6oz.) tomato paste
2 tablespoons minced parsley
1-teaspoon salt
¼ teaspoon black pepper
10 drops Louisiana hot sauce
16 oz. cooked, peeled and de-veined shrimp
Melt butter in large skillet. Add celery, onion and green pepper and sauté until tender. Add tomato paste and water, parsley, salt and hot sauce. Mix in shrimp and simmer for 30 minutes. Serve over rice.
Eggplant Casserole
1 medium eggplant, pared and cubed
3 tablespoons olive oil
½ cup diced onions
1 #303 can chopped tomatoes
1 tablespoon parsley
1 teaspoon sugar
½ teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
½ cup grated Parmesan cheese
Set oven at 350 degrees. Grease 2 quart baking dish. Sauté eggplant for 5 minutes in olive oil and transfer to baking dish. Sauté onions, stir in tomatoes, add parsley, sugar, chili powder, salt and pepper. Stir and let come to a boil and pour over eggplant. Sprinkle cheese over top. Bake 45 minutes or until top is brown and bubbling.
Muffuletta Sandwich
Originated at Central Grocery in New Orleans
Genoa Salami
Ham
Provolone or Swiss cheese
Mortadella – (Italian ham) if you can’t find this you could use olive load
Italian or Sour Dough bread or rolls – you want a drier bread such as these
Olive Salad
Cut bread in half – cut a little closer to the bottom. In the top half, pull out some of the bread. Spread the olive salad in the top. Layer the genoa, ham, provolone and mortadella on the bottom, be generous. Flip the top onto the bottom. Wrap and store upside down in frig until ready to serve. If using a 9” round loaf, cut into eight pieces. Enjoy!
Gumbo by Ann McMahon
1 package Zatarain’s Gumbo Mix (gumbo base or with rice)
1 # Hillshire Polska Kielbasa sausage – cut up
1 # cut up chicken breasts
1 large onion - diced
4 ribs celery – cut up
1 # cut okra – put in microwave safe dish and cook on high for 20 minutes or longer until rope (stickiness) is cooked out.
Put sausage in stockpot and brown, remove sausage and brown cut up chicken, then onions and celery. You can use just the oil that the sausage creates and add a little water to keep it from sticking or you can use a little oil.
Mix Zatarain mix with 6-7 cups of water. Add to pot and all ingredients. Add okra. Cook for about 30 minutes. Serve over rice.
Manicotti
Pancake
In blender
1 cup warm water
1 teaspoon salt
2 eggs
Beat well, then add 1 cup plain flour
Mix well and pan fry but do not brown. I use and electric skillet.
Filling
½ # cottage cheese
½ cup shredded mozzarella cheese
¼ cup grated cheese (Romano or Parmesan)
¼ cup fresh parsley
1 egg
½ teaspoon sugar
salt and pepper
Mix together. Put about a tablespoon of the mixture in the center of each pancake and roll. Place a little sauce in bottom of baking dish. Place roll in dish with seam of roll down.
Sauce
Ragu Sauce (I use just the Ragu sauce but you could brown ½ # ground beef and mix with the Ragu.) Make a single layer of the rolls and fill the dish with them touching each other. Pour sauce over top of Manicotti rolls. Sprinkle additional Parmesan cheese over the top.
Bake 30-40 minutes at 350 degrees.
Strawberry Pecan Cake
1 box white or yellow cake mix
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
3-ounce box strawberry gelatin
½ cup milk
1 cup mashed fresh strawberries
1 cup chopped pecan
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut and milk. Beat until well blended. Stir in 1 cup mashed strawberries. Pour into 9 x 13 inch pan. Sprinkle 1 cup chopped nuts over top. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the cake comes out clean.
Banana Pecan Pie
1 cup all-purpose flour
½ cup butter, softened
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces frozen whipped topping, thawed, divided
3 large firm bananas, sliced
1 package (3.4 ounces) instant vanilla pudding mix (I prefer French Vanilla)
1-1/3 cups cold milk
Additional chopped pecans, optional
Combine flour, butter and pecans. Press onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes. Cool completely. In a mixing bowl, beat cream cheese and sugar. Fold in 1 cup (½ half of carton) of whipped topping. Spread over the crust. Arrange bananas on top. In a bowl, whisk pudding mix and milk. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate until ready to serve. Yield: 6-8 servings.
Bread Pudding
4 cups cubed day old bread (if you don’t have French bread, you can use hot dog buns, sour dough or any other type bread) let it dry out a little.
2 cups scalded milk
1-cup sugar,
1 whole egg, plus 2 egg yolks
1-teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg
Place bread in an 8 x 8 pan (if you double this recipe use a 9 x 13 pan.) Scald the milk. To scald milk, place milk in pan on medium temperature, stirring frequently. When small bubbles rise to the surface, it is ready. Remove from burner and let cool. Beat eggs well, adding small amounts of warm milk at a time. Add all of the milk to the egg mixture and all other remaining ingredients. Pour over bread in pan. Bake at 350 degrees for 1 hour. This can be served as is or you could serve it with half and half or you could serve it with bourbon sauce.
Bourbon Sauce
Yield: 1-¼ cups
¼ cup (1/2 stick) unsalted butter
¼ cup heavy cream
2/3 cup packed dark brown sugar
¼ cup bourbon
Melt the butter in a small heavy saucepan over low heat. Stir in the brown sugar. Cook until dissolved, stirring constantly. Add the cream and bourbon and increase the heat to medium. Simmer for 5 minutes, stirring occasionally. Serve warm.
CAJUN AND SOUTHERN RECIPES
JAMBALAYA
1 ½ pounds sausage or cubed beef 2 tbsp parsley chopped
3 tbsp oil, if beef is used 2 cloves garlic, minced
Salt and pepper if beef is used 2 cups rice
3 tbsp flour 4 cups water
2 medium onions, chopped ¾ teaspoons salt
1 bunch green onions, chopped ¼ teaspoon red pepper
Select a heavy black pot with a tight fitting lid. Brown meat in oil; remove, add flour. Brown flour to a dark roux. Add onions, parsley and garlic and cook until soft. Then add water and rice, salt and pepper and browned meat. When it comes to a boil, lower heat to lowest point, cover tightly and cook for about an hour. When rice is done, remove lid and let cook for a few minutes until rice dries a little.
Serves 6-8
SEAFOOD GUMBO
Half pound kielbasa sausage 2 pounds of shrimp – peel and de-vein
1 pound frozen or canned crabmeat ¾ pound sliced okra (microwave on high
4 cans chicken broth for about 20 minutes)
1 bell pepper, chopped 2 large onions, chopped
5 garlic cloves, minced 2 stalks celery, chopped
¼ cup parsley chopped 1 tbsp Kitchen Bouquet browning sauce
1 can stewed tomatoes or cut ¼ cup oil
Tomatoes ¼ teaspoon red pepper
¾ teaspoon salt grind a little white or black pepper
Brown sausage and remove. Add oil and sauté onion, celery, pepper, parsley and garlic. Add Kitchen Bouquet, chicken broth, tomatoes, sausage, shrimp, crabmeat and okra. Add salt, red pepper and white pepper. Cook until shrimp are done – about 20 minutes or more. Serve as prepared or serve over rice.
CRAWFISH ETOUFFEE
1 stick butter 1 pound crawfish tails or shrimp
1 bell pepper 1 tbsp parsley, chopped
1 onion, chopped ½ bunch of green onions, chopped
¼ teaspoon black pepper 1-cup chicken broth
1 tbsp paprika ½ teaspoon salt
1 can mushroom soup 1-teaspoon flour
¼ teaspoon cayenne or red pepper 1 teaspoon Tony Chachere’s
½ of 6 oz can tomato paste or ½ cup
Chopped tomatoes
Melt butter; add crawfish, then onions, bell pepper and parsley. Continue adding all ingredients and simmer on stove. Cook a pot of rice. Serve over rice. Enjoy!
BREAD PUDDING
4 cups bread crumbs or cut up bread 2 cups scalded milk
1 cup sugar 1 whole egg plus 2 yolks
1-teaspoon vanilla ½ teaspoon cinnamon
½ teaspoon nutmeg
If you use cut up bread or buns, let them dry out a little. Put breadcrumbs or cut up bread in 9 x 13 baking dish. Scald mild and let cool slightly. Beat eggs well and add a small amount of warm milk to beaten eggs and then stir eggs into milk. Add all remaining ingredients to milk and pour over breadcrumbs
Bake at 350 degrees for 1 hour.
PLACES TO PURCHASE SEAFOOD HOLLISTER - CAPTAIN DAVE’S SEAFOOD MARKET
1889-A BUSINESS HW 65
417-336-1123 OPEN ON THURS., FRIDAY AND SAT
NIXA THE CRAB SHACK
409 W NORTHVIEW
417-724-2234
SPRINGFIELD CAPTAIN CRAIG’S (formally from Kimberling City Area)
AREA 1730 E. REPUBLIC ROAD
417-889-3474
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