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Gumbo-Cookbook-Edition10.Pdf it begins with a Roux... a base for the dish that is as deep and rich as the centuries-old cultures that converged in Southeast Louisiana like no other place in history. Here, in what has been called “the greatest pantry of raw ingredients that God has ever given anyone,” the French and Spanish, Africans and Caribbeans lent their magic to create Cajun, Creole, and other styles of cuisine that are unique to our corner of the world. We hope you will visit the region where they were born, seasoned, and became world-renowned. SoutheastLouisianaGumbo.com SOUTHEAST LOUISIANA Gumbo Region 1 ............................................................ INGREDIENTS DIRECTIONS BARBECUE SHRIMP 2 lbs. 21/25 count Peel shrimp and devein, leaving tails on and Louisiana shrimp reserving the heads and shells. Refrigerate shrimp. ............................................................ 7 cups cold water In a small Dutch oven, add shrimp heads and shells, A buttery, garlicky, savory and cover with 7 cups cold water. Bring to a boil 12 tbsp. unsalted butter, Louisiana classic over medium-high heat. Reduce heat to medium divided and cook, stirring occasionally, for 15 minutes. Skim 2 tbsp. finely chopped any froth as it rises to the surface. Strain through COOK/PREP TIME: 45 Minutes SERVINGS: 4 fresh rosemary a fine-mesh sieve into a bowl, reserving liquid and discarding shells, and set aside. Reserve 1 cup 1 ½ tsp. ground black pepper shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months. 2 tsp. Cajun seasoning In a large skillet, melt 5 tbsp. butter over high heat. 2 shallots, minced Add rosemary, pepper, Cajun seasoning, shallots 4 cloves garlic, minced and garlic. Cook about 1 minute, stirring constantly, until fragrant. Add reserved stock, Worcestershire, ¼ cup Worcestershire sauce hot sauce and lemon juice. Add shrimp and cook ¼ cup hot sauce just until pink and firm. 2 tbsp.tbs. fresh fresh lemon lemon juice juice Add beer and cook 2 to 3 minutes more. Reduce heat to low and add remaining 7 tbsp. butter. Gently ½ cup dark or amber beer stir as the butter melts into the sauce and the sauce 2 loaves French bread is emulsified. Serve immediately with French bread. for serving Recipe Courtesy of Hoffman Media Want more Louisiana seafood dishes? Barbecue Shrimp View more than 250 locally sourced recipes at LouisianaSeafood.com/Recipes LOUISIANA FISH FRY very year, millions of people visit Louisiana to get a Eglimpse into its rich heritage, enjoy the diversity of its culture, and eat some of the finest cooking known to man. At Louisiana Fish Fry, spreading the joy of Cajun cooking throughout the kitchens of America is a challenge we take very seriously. In fact, next to testing our own products, it’s what we live for. After all, why should Louisianians be the only people who eat well? Louisiana Fish Fry Products of Baton Rouge, LA was founded 30 years ago as an offshoot of the retail seafood operation, Tony’s Seafood. Today, it is one of the fastest- growing, family-owned food manufacturing businesses in Louisiana. Owned by the Pizzolato family, the company produces a line of 100 products, formulated to make Cajun cuisine easy to prepare at home. 1-800-356-2905 WWW.LOUISIANAFISHFRY.COM COOKING WITH SOUTHEAST LOUISIANA GUMBO “Cravin’Cajun”Chicken and Sausage Gumbo Recipe compliments of Louisiana Fish Fry INGREDIENTS 1 (8 oz) box of Louisiana Fish Fry Products® Cajun Gumbo & Rice Entrée Mix 1 pound of thoroughly cooked chicken (to 165°F) 1 pound of thoroughly cooked sausage (to 165°F) 6 cups COLD water or chicken stock DIRECTIONS In 4-quart pot, combine 6 cups of cold water or chicken stock and Louisiana Fish Fry Products® Gumbo & Rice Entrée Mix. Stir often while bringing to a boil. Add thoroughly cooked chicken and sausage. Bring to a second boil. Reduce heat to low, cover and simmer for 25 minutes, or until rice is It’s never been easier to enjoy the tender. Stir occasionally. Remove from heat. Enjoy! Official Cuisine of Louisiana. “ ” 5 ASCENSION PARISH lmost directly between Baton Rouge and New Orleans, Houmas House Anot far off Interstate 10, lies a cluster of communities which Plantation, one of make up Ascension Parish, LA. These communities are so deeply the South’s oldest rooted in their own unique culinary traditions you may be able to and most beautiful smell the rich scent of roux and onions as you pass through. plantation estates, is the home of Family-owned restaurants like Mike Anderson’s Latil’s Landing Seafood, The Cabin Restaurant and Sno’s Restaurant, The Seafood and Steakhouse have been here for Carriage House more then 40 years, providing the area with Restaurant, and new twists on authentic cuisine for generation Café Burnside, each providing guests with a culinary experience of after generation. In the Historic District of a lifetime all on its own. Their Chef masterfully creates wonderful Downtown Donaldsonville, set in the casual dishes using the freshest local ingredients that Louisiana has to atmosphere of a beautifully restored 1920s offer, giving his guests an unforgettable experience in one of building that Louisiana’s most beautiful settings. hosts rotating collections of So what’s this “unique colorful works of area artists and the and authentic flavor” sounds of local musicians, lies The you’ve been hearing so Grapevine Café and Gallery. Its authentic much about? You’ll just South Louisiana cuisine has earned have to come visit and rave reviews from visitors, food writers taste for yourself! and the ever-important locals. C 6 1-888-775-7990 WWW.TOURASCENSION.COM COOKING WITH SOUTHEAST LOUISIANA GUMBO Eplant Napoleon Recipe compliments of Houmas House INGREDIENTS 3 cups heavy cream Green onions, green and 1 eggplant medium, Healthy pinch of saffron white parts, sliced finely sliced into ½-inch rounds ¼ cup white wine 1 pound jumbo lump 1 cup whole milk Sea salt to taste crabmeat 6 whole eggs beaten 3 each dried bay leaves 10 –15 cups canola oil 6 cups yellow corn flour, Fresh cracked black pepper seasoned to taste to taste DIRECTIONS In a large nonreactive pot add cream, white wine, bay leaves, ease into oil. Gently saffron, salt and fresh cracked pepper. Let simmer gently for about cook eggplant. 15 minutes. It will reduce and thicken a bit during this time. Don’t When the bottom is let it boil as it will quickly expand and boil out of pot. Once sauce golden brown flip over is seasoned properly, pass through a fine strainer and place in a until other side is golden. Remove from oil and gently pat dry. clean pot. Add jumbo lump crabmeat to the sauce, allow to Add green onions to crab and sauce. Adjust seasoning, as gently simmer while the eggplant cooks. needed. Place one round of eggplant on plate, top with crab Heat oil in a large pot to 350 degrees. Mix eggs and milk. Lightly meat and sauce. Place another round on top of this and top with season eggplant, then place in egg wash. Coat sides thoroughly, crab and sauce. Place final round of eggplant on top and secure then place in seasoned flour. Shake off excess flour and carefully with skewer, top with sauce and serve. Serves four. 7 EAST BATON ROUGE PARISH elcome to the Crossroads of the South, where amazing Red Stick Spice Wlocal food isn’t just an occasional topic of conversation, and after, take a it’s a daily obsession. From up-and-coming culinary innovators rest and wash it to hidden down-home gems, there’s plenty to savor, see and do, down with our with an authenticity and culture that run as deep as the South. local craft beer at Tin Roof Brewery An exciting array of new dining options or a rum cocktail has created a buzz among visitors and from Three Roll locals alike in Baton Rouge. Whether Estate Distillery. you’re pulling up a chair at one of the newest dining options like Southfin After you’ve filled up on southern cuisine, set your sights on our Southern Poké or enjoying a classic colorful political history, dance the night away on Third Street, restaurant such as Parrain’s Seafood soak up the splendor of our art scene and kick your feet up at Restaurant, you one of our many hotels. Come to Baton Rouge to be charmed know you’re with our southern hospitality. always in for a treat! Is cooking Start cooking up your your thing? experience today with a Take a class taste of what’s on the menu at Louisiana at visitbatonrouge.com. Culinary Institute or PHOTOS BY JORDAN HEFLER C 8 1-800-LA-ROUGE WWW.VISITBATONROUGE.COM COOKING WITH SOUTHEAST LOUISIANA GUMBO Crawfish Bread Recipe compliments of Eliza Restaurant & Bar INGREDIENTS 2 tablespoons butter, divided ½ pound Louisiana crawfish tails ¼ cup diced onion ½ teaspoon salt ¼ cup diced celery 2 tablespoons green onion tops ¼ cup diced red bell pepper ¼ cup mayo 1 teaspoon minced garlic 1 teaspoon Creole mustard ¼ teaspoon fresh thyme 2 ounces Parmesan cheese 1 teaspoon Creole seasoning blend 2 ounces Cheddar Jack cheese (your favorite) 4 po-boy bread or sub rolls DIRECTIONS Over medium heat, sauté onions, celery, pepper and garlic in 1 tablespoon butter until soft. Season with thyme and seasoning blend. Add crawfish tails, salt and green onions and sauté for 1 minute. Take off heat and cool. Once cool add mayo, Creole mustard and cheeses and mix well. Slice po-boy breads in half lengthwise. Spread a quarter of the crawfish-cheese mix on each bottom and cover with the top. Brown bread in a skillet with remaining tablespoon of butter as you would a grilled cheese.
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