World Recipes

Louisiana Potato Salad

5 medium-size red potatoes, cooked in skins until tender
6 to 8 slices cooked bacon
3 tablespoons bacon grease (hot)
1 small onion, diced
1/2 cup chopped celery with leaves
1 cup mayonnaise
1/4 cup mustard
1/2 cup chopped pickles (sweet or dill)
1/2 pimento
1 tablespoon Louisiana hot sauce or Tabasco sauce
Salt and pepper

Mix potatoes, celery, onion, pickles and pimento in a bowl. Crumble bacon in and mix. Add mayonnaise and mustard; you may want to add more or less, depending on taste. Salt and pepper to taste. Add hot bacon grease. This can be served hot or cold.

Serves 8.

Oyster Pie

4 slices bacon
1/4 cup chopped yellow onion
1/2 cup chopped scallions (green and white parts)
1/4 cup chopped fresh parsley leaves
1/4 teaspoon cayenne pepper
1 quart freshly shucked oysters, drained
2 (9-inch) pie shells
1 tablespoon butter, at room temperature

Preheat oven to 375 degrees F.

Fry bacon in a skillet until crisp. Drain on paper towels and crumble. Add yellow onion to bacon drippings in skillet and cook, stirring, until soft and lightly golden brown, 3 to 4 minutes. Remove from heat and pour into bowl. Add bacon, scallions, parsley and cayenne pepper. Stir to mix. Add oysters and toss gently to mix.

Brush one pie shell with butter, then pour in oyster mixture and spread evenly with a spatula. Roll out remaining pie shell and place on top of oyster filling. Prick with a fork. Bake until crust is lightly brown - 30 to 40 minutes. Remove and cool slightly before slicing to serve.

Serves 4.

Mo Hotter Mo Better Cajun Shrimp

Chicken or pork work well - just extend the marinating time 30 to 45 minutes.

1/2 to 1 tablespoon hot sauce (habanero is good)
1 to 2 cloves garlic, crushed
1/2 tablespoon white wine (optional)
1/4 cup melted butter or olive oil
1 1/4 pounds shelled, deveined shrimp

Combine first 4 ingredients, pour 1/2 over shrimp, marinate 15 minutes.

Grill and baste or saute until cooked through.

Heat remaining sauce and serve on the side.

New Orleans Ham Gumbo

Source: Possum Kingdom Lake Cookbook - Recipe by Mary L. Phillips of Midlothian, Texas

9 tablespoons shortening or oil
7 tablespoons flour
1/2 cup chopped onion
1/2 cup diced bell pepper
1 (16 ounce) can tomatoes, pureed in blender
1 (15 ounce) can Spanish style tomato sauce
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon celery salt
1 tablespoon brown sugar
1/4 teaspoon hot red pepper sauce, optional
1 1/2 cups sliced fresh okra
2 cups cubed cooked ham, 1/2-inch cubes

Melt shortening in large 5-quart Dutch oven over medium high heat.

Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown.

Add chopped onion and diced bell pepper. Flour will stop browning when onion is added. Cook until onion turns clear, stirring occasionally.

Add tomato sauce, purred tomatoes and water; stir until smooth and boiling. Cook 3 minutes or until thickened.

Add all spices and seasoning, stirring well.

Add thin-sliced okra and cook 15 minutes, stirring occasionally.

Add cubed ham and continue cooking 10 minutes.

Gumbo may be prepared in a day in advance and stored in refrigerator.

Serve over scoops of fluffy white rice.

Yields 6 to 8 servings.

NOTE: Cleaned shrimp may be substituted for all or half of ham.

Fiery Cajun Shrimp

1 cup butter, melted
1 cup margarine, melted
1/2 cup Worcestershire sauce
1/4 cup lemon juice
1/2 cup ground pepper
2 teaspoons hot sauce or Tabasco sauce
2 teaspoons salt
4 cloves garlic, minced
5 pounds unpeeled medium-size shrimp
2 lemons, thinly sliced
French bread

Combine first eight ingredients; pour half of mixture into a large ceramic heatproof dish. Layer shrimp and lemon slices in sauce; pour remaining sauce over shrimp and lemon. Bake, uncovered, at 400 degrees F for 20 minutes, or until shrimp are pink, stirring twice.

Drain sauce and serve with shrimp and French bread.

Garlic Cajun Ribs

1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce

Preheat an outdoor grill for medium heat and lightly oil grate.

For the ribs: In a large pot over high heat, bring the water to a boil. Add the garlic, Cajun-style seasoning, seasoned salt and the ribs and boil for 15 to 20 minutes.

For the glaze: Meanwhile, in a separate medium, nonporous bowl, combine the barbecue sauce, garlic, Cajun-style seasoning, seasoned salt and Worcestershire sauce and mix well.

After the ribs are completely boiled, apply a generous amount of the marinade to the ribs and allow them to sit for 10 to 15 minutes.

Grill the ribs over medium heat for 7 to 12 minutes per side, or until internal temperature equals 160 degrees F (70 degrees C).

Makes 4 servings.

Fat Tuesday Noodles with Smoked Sausage and Shrimp

Source: McCormick

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 pound smoked or andouille sausage
1/2 pound large shrimp, peeled and deveined
32 ounces (4 cups) chicken broth
8 ounces angel hair pasta

Saute onion, celery and bell pepper in olive oil in a large skillet over medium-high heat. Stir in Italian seasoning and red and black pepper. Cut sausage in half lengthwise, then in 1/2 -inch slices. Add sausage and shrimp to skillet. Cook 2 minutes or until shrimp begin to turn pink. Add chicken broth. Bring to a boil. Break pasta in half; add to skillet. Cook 3 to 5 minutes, or until pasta is done.

Makes 7 (1 cup) servings.

Doberge Cajun Layer Cake

Posted by Rudy2 at recipegoldmine.com 10/7/2001 7:10 am

The cake
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
10 teaspoons butter
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
2 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.

Separate the eggs and beat the whites till stiff.

Sift the flour, baking soda, and salt together. Cream the butter and sugar in another bowl. Add egg yolks. Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.

The filling
2 1/2 cups evaporated milk
2 squares semi-sweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over medium until thick. Add 4 egg yolks all at once and stir rapidly. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

The frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
2 squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract

Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and drop in chocolate. Add the butter and vanilla and return to medium low heat, cooking 1 or 2 minutes. Cool in refrigerator. Beat thoroughly and then spread over the top and sides of the cake.