Ingredients

• 1/4 cup unsalted butter (½ stick)
• 1/4 cup all-purpose flour
• 1 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/4 cup of chopped celery
• 2 teaspoons minced garlic
• 2 cups seafood or chicken stock/broth
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1 pound of crawfish tails
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1/4 cup sliced green onion, plus extra for garnish
• rice for serving

Preparation

Chop the trinity (onion, green bell pepper and celery); parsley and green onions; then mince garlic and set aside.

Make a roux by melting butter in a large skillet over medium heat and stir in the flour; cook and stir constantly (this is important otherwise your flour might burn) for about 4 minutes or until caramel colored.

Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute.

Slowly stir in the stock or broth until fully incorporated. Add salt, pepper and Cajun seasoning.

Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally.

Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish.

Louisiana Travel

Ingredients

for the bread

• 1 c. warm water
• 1 Tbsp yeast
• 1 Tbsp sugar
• 2 c. all purpose flour
• 1 c. bread flour
• 1 1/2 tsp salt
• 2 Tbsp lard or vegetable shortening
• sesame seeds
• 3 Tbsp olive oil
• 1 egg
• 2 Tbsp cold water

for the olive salad

• 1 1/2 c. green olives, pitted
• 1/2 c. kalamata olives, pitted
• 1 c. giardiniera
• 1 Tbsp. capers
• 3 cloves garlic, thinly sliced
• 1/8 c. celery, thinly sliced
• 1 Tbsp parsley, finely chopped
• 1 Tbsp fresh oregano
• 1 tsp. crushed red pepper flakes
• 3 Tbsp red wine vinegar
• 1/4 c. roasted red peppers
• 1 Tbsp green onions, thinly sliced
• salt and pepper to taste
• 1 to 1 1/2 c. olive oil

for the sandwich

• 1/4 lb genoa salami
• 1/4 lb hot capicola (or regular ham)
• 1/4 lb mortadella
• 1/8 lb sliced mozzarella
• 1/8 lb sliced provolone

Preparation

to make the bread Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.

to make the olive salad Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

to assemble the sandwich Cut the bread in half lengthwise. Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom. Layer half of the salami on the bottom half of the bread. Then the mortadella. Then the mozzarella, then the capicola/ham, provolone, and the remainder of the salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it.

NOLA Cuisine

Ingredients

• 1 lb. crawfish tails
• 1 lb. cream cheese, softened
• 4 scallions
• 1 tbsp. chopped cilantro
• 1 tbsp. chopped tarragon
• 1/2 tsp. chopped garlic
• 1/2 tsp. curry powder
• 1/2 tsp. red pepper flakes
• salt
• lime juice
• 1/2 lb. phyllo sheets
• 1/2 c. butter, melted
• 1/2 c. breadcrumbs

Preparation

Preheat oven to 400 degrees. Roughly chop crawfish meat and combine with cream cheese. Chop green and white of scallions and add to cream cheese along with cilantro, tarragon, garlic, and curry powder. Add pepper flakes, salt, and lime juice to taste.

Lay out one sheet of dough. Brush lightly with butter and sprinkle with breadcrumbs. Repeat with two more sheets, stacking one on top of the other. Cut widthwise into three pieces. Place a large spoonful of filling in the corner of each piece and fold flag-style into triangle. Brush with butter and place on a tray sprinkled with breadcrumbs. Repeat with remaining phyllo sheets. Bake until brown and crispy, about 10 minutes. Serves 10-12.

The hallway by the bathroom, Bayona

Ingredients

• 1 pint shucked oysters with their liquor
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chicken stock or milk
• 1/2 cup cream
• Salt and ground black pepper
• Hot sauce
• Pinch of freshly grated nutmeg
• 1/2 cup extra-virgin olive oil
• 1 small eggplant, peeled and diced (about 2 cups)
• 1 medium onion, chopped
• 2 ounces finely chopped tasso (about 3 tablespoons)
• 1 garlic clove, minced
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 2 ounces Grana Padano or Parmesan cheese, grated (1⁄4 cup)

Preparation

Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.

Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.

Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.

To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.

Epicurious

Ingredients

• 1⁄4 cup ketchup
• 1⁄4 cup prepared horseradish
• 1⁄4 cup creole mustard
• 2 tablespoons prepared yellow mustard
• 2 tablespoons white vinegar
• 1⁄2 lemon, juice of
• 1⁄2 cup finely chopped green onion
• 1⁄4 cup finely chopped celery
• 1⁄4 cup finely chopped parsley
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1⁄8 teaspoon cayenne peppe
• 1⁄4 teaspoon salt
• 1 dash Tabasco sauce
• 1 fresh egg (or pasteurized equivalent)
• 3⁄4 cup vegetable oil

Preparation

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Food.com

Ingredients

• 1 can of petit pois peas
• 4 tablespoons bacon grease
• 4 tablespoons flour
• 1 large onion, chopped
• 1 1/2 tablespoons sugar
• 1/2 teaspoon cayenne pepper (or less, to taste)
• Salt and pepper to taste
• 2 tablespoons butter

Preparation

Make a dark roux with the bacon grease and flour: Melt the bacon grease in a saucepan. Stir in the flour and continue stirring over medium-low heat for 10 to 12 minutes, or until the roux turns a chocolate color.

Add the onions and saute 5 minutes. Sprinkle sugar on the onion and cook 2 minutes. Add the peas (including the packing liquid in the can), cayenne pepper, salt and pepper. Reduce heat to low and cover. Simmer peas for 10 minutes. Stir in butter and serve.

NPR

Ingredients

Boulettes

• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green onion
• 1 clove garlic, minced
• 2 tbsp. butter
• 1 lb. peeled crawfish tails
• 2 c. plain breadcrumbs
• 1 tsp. baking powder
• 1/2 tsp. Cajun seasoning
• 1 tsp. hot sauce
• 1 egg, slightly beaten
• 2 tbsp. melted butter

Bisque

• 1 c. flour
• 1 c. vegetable oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped bell pepper
• 2 cloves garlic, minced
• 8 c. chicken broth
• 2 tbsp. Kitchen Bouquet
• 2 tbsp. tomato paste
• 1 lb. peeled crawfish tails
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Cajun seasoning
• 1 tbsp. hot sauce
• rice

Preparation

Sautee the onion and celery in the butter for 3-4 minutes until they become soft. Add garlic and green onions and sautee for another minute. Fold in crawfish tails and sautee for 2-3 minutes more. Cool. Pour into a food processor and pulse until chopped. Place in a bowl and add eggs, breadcrumbs, seasoning, and hot sauce. Mix well. Preheat the oven to 350 and line a baking sheet with parchment paper. Roll the stuffing to ping-pong ball size, then mold into the shape of a small football. This should make 18-20 boulettes. Place on the baking sheet. Brush the tops with melted butter and bake for 15-20 minutes until golden. Set aside.

In a stockpot, heat oil and add flour. Cook until the roux is the color of peanut butter. Add chopped onion, celery, and bell pepper. Reduce heat to medium and cook for 4-5 minutes. Add garlic, cook for 15-20 seconds, then slowly add the chicken broth and stir until smooth. Whisk in tomato paste, Kitchen Bouquet, salt, seasoning, pepper, and hot sauce. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add crawfish tails and boulettes. Simmer for another 5-10 minutes. Serve over rice.

225 Magazine

Ingredients

• 2 chicken breasts or 4 duck breasts
• 1 slice fresh (uncooked) ham, cubed or 1 pkg. andouille sausage
• 1 bunch celery, chopped (including leaves and stalks)
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce
• 2 cloves garlic, chopped
• 1 bay leaf
• 1 lg. onion, chopped
• 1 28oz. can tomatoes
• 1 to 2 doz. whole okra
• ½ lb. uncooked shrimp, shelled
• ½ lb. lump crab meat (optional)
• ½ lb. fillet of white fish (any variety)
• ½ lb. fresh oysters, shucked
• 5/8 oz. file
• White rice, for serving
• Salt and pepper, to taste

Preparation

1. Boil two whole chicken breasts and ham (if desired) until the chicken is cooked through. Remove chicken breasts, bone, skin, and cube, and return chicken and skin to the pot. If using andouille instead of ham, slice and sautee, and add to the pot now.

2. Add celery, Worcestershire sauce, Tabasco sauce, garlic, bay leaf, onion, and pepper. Cook for around one hour on low.

3. Add tomatoes, okra, and shrimp, and cook for around 15 minutes.

4. Add crab, fish, and oysters. Cook just long enough for the fish to flake.

5. Turn off and let sit for a while.

6. Warm again and add file. Check for taste, and also for proper thickening. Add salt if necessary.

7. Serve over white rice.

Ingredients

• 1 lb. kidney beans
• 1 lg. onion
• 1 green bell pepper
• 2 cloves garlic
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1 lb. hot cured sausage
• salt and pepper
• 28 oz. can diced tomatoes
• rice, for serving

Preparation

“Fast-soak” kidney beans. Chop onion, bell pepper, garlic.

Drain beans, and refill pot with hot water to cover beans by 2". Bring to a low boil.

Add 1/3 each of onion, bell pepper and garlic. Also add bay leaves and thyme. Simmer until beans are almost soft, about an hour.

Meanwhile, back at the ranch, cook sausage. Cool and slice.

When beans are tender, add salt (it will take a lot - I add it until the broth tastes slightly too salty, and then often have to add more later), about 1/2 of the a can of tomatoes (with juice), ground pepper, and the remaining veggies.

Simmer until thick, adjusting seasonings and adding more tomato, if desired.

When nearly done, add sausage and cook about 10 minutes.

Serve over rice.

You could make this without adding the sausage (and serve it as a garnish for those who might want to add it) and it would be vegan.