RECIPES
FRICOT A LA "BELETTE"
("WEASEL" SOUP)
FRICOT:
Onion; chopped
6 c Potatoes; diced
6 tb Butter
salt and pepper
tb Salted Herbs
2 tb Flour
8 c -Water
DUMPLINGS
1/2 ts -Salt
1/2 c -Cold water
1 c Flour
"If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat. The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!"... This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by.)
Handkerchief Dumplings (Pates en Mouchior de Poche): Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot. Cover and simmer 7 minutes.
Saute the onion and herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water."
SOURCE: Marie Cormier-Boudreau
CAJUN SPICE MIX
My friend Don posted this mix recipe on his Webcajun.com site. I like it better than any I have tried. If you plan to visit Webcajun, plan on spending a lot of time there. There is a lot of pages and a lot of good Cajun stuff. Enjoy--
The recipe:
2 1/2 TBS Paprika
2 TBS Garlic Powder
1 TBS Black Pepper
1 TBS crushed Red Pepper Flakes
1 TBS dried Thyme
1 TBS dried Oregano
1 TBS Onion Powder
1 TBS ground White Pepper
1 tsp Mustard Powder
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cups of mix. Hey you can add cayenne to heat it up if you like!
ALLIGATOR EGGS (POPPERS)
36 large jalapeno chilies - roasted and eeled
2 teaspoons mayonnaise
2 teaspoons prepared chili sauce
2 teaspoons minced capers
2 teaspoons minced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon dijon mustard
1/2 teaspoon horseradish
salt & fresh ground pepper
1/4 teaspoon paprika
oil
1 3/4 cups all purpose flour
3/4 cup beer -- room temp
2 eggs -- room temp
3 tablespoons minced green onions
2 tablespoons vegetable oil
1 1/2 tablespoons catsup
2 teaspoons worcestershire sauce
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels.
Mix next 9 ingredients. Season filling with salt and pepper.
Spoon about 1 t into each chile (do not over stuff; chile should close). Arrange chiles on baking sheet. Refrigerate.
Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chil3 in mixture, coating completely. Add chiles to skillet
(in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
CAJUNLOU'S OWN GUMBO
3/4 cup bacon fat
3/4 cup flour
2 packages (10 oz. each) frozen chopped okra
1 green bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped
1 small yellow onion chopped
2 cloves garlic, mashed
8 cups beef stock
1 can (8 oz) tomato paste
2 teaspoons Cajun Spice seasoning.
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons salt
4 beef bouillon cubes
File' powder
2-3 quarts cooked chicken and Andouille sausage, in chunks, and or raw peeled shrimp or cubed leftover turkey meat.
Tabasco to taste
FIRST YA MAKE THE ROUX: Melt bacon fat. Add flour, and stir constantly over medium heat until dark brown, like thick rich chocolate, taking care not to burn. This takes 30 minutes. If mixture smells liked burned bacon, throw away and begin again. Lower heat and add okra, green pepper, celery, onions, and garlic. Sauté until onions are soft. Add stock, tomato paste, seasonings, and bouillon cubes. Correct seasonings to taste. Simmer for 2 hours. Add chicken or turkey, Andouille and or crawfish tails or shrimp 15 minutes before serving. Add Tabasco to taste. Freezes well. Yields 5-6 quarts.
NOTE: If ya can't get Andouille sausage, use bite sized pieces of smoked sausage, substitute shrimp for Crawfish tails.
ALSO ABOUT FILE': Serve your Gumbo over a scoope of cooked rice, with file' powder to be added at the table. DO NOT cook the file'
LOUISIANA FIG CAKE
1/2 cup butter softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup buttermilk
1 1/2 cups figs in syrup chopped 1/2 cup pecans chopped
In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla creaming together well. Working in small batches, add flour, soda and spices alternating with buttermilk. When well combined, thoroughly mix in figs and nuts. Spoon batter into a
greased and floured 10 inch tube or Bundt pan and bake at 350 degrees for 50 minutes or until an inserted toothpick comes out clean.
Cajunlou's Jambalaya
3 c chicken breasts
1/2 lb andouille sausage, diced
2 large onion, diced
1 large, diced, bell pepper and a fresh jalapeno (minced fine)
1 cloves garlic
½ bunch green onions
2 8oz cans tomato sauce
1 can stewed Rotel tomatoes
2 c raw rice
2 tbsp butter
salt, cayenne, black pepper and water
black olives, sliced (a few)
Cut up chicken into bite sized pieces with Andouille and season with salt, cayenne and black pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add meat and Cook until chicken is tender. Add rice, chopped green onions and black olives. Stir ingredients thoroughly. Add enough water to cover ingredients about on inch. Bring to a boil. Cover and cook on low heat for 30 minutes until rice is tender. You can crank up the heat by using Rotel Hot stewed tomatoes, or use the mild if you wish to keep the heat down.
ATCHAFALAYA CHICKEN
CajunLou's great grandpa was a captain on the Atchafalaya River in the 1800's-so this is dear to my heart.
The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She's from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste.
2 Tablespoons plain flour
1/4 teaspoon basil, crumbled
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon paprika
4 chicken breast halves, boned and skinned
1 Tablespoon safflower oil
1 Tablespoon butter
2 small cloves of garlic, minced
1/2 cup white wine (dry)
1 cup red seedless grapes, halved
1/2 cup chicken broth
1 teaspoon fresh lemon juice
salt and freshly ground pepper
1 tbsp chopped parsley
Mix flour, basil, tarragon, paprika, salt and pepper in large bowl. Add chicken and toss gently to coat. Heat oil and butter in large heavy skillet over medium high heat. Stir in
garlic, cook only a few seconds before adding chicken. Saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is done, about 5 minutes. Add grapes, broth and lemon juice and heat through. Transfer chicken and grapes to a platter using slotted spoon. Reduce by about half. Pour over chicken, garnish with parsley and serve.
Recipe from: Cafe Atchafalaya - 901 Louisiana Avenue, New Orleans, LA 70115 (501) 891-5271
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