Southern Cooking

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As folks in South Louisiana know, Cajun boudin sausage is a delicious blend of rice, pork, and spices injected into a natural casing and served everywhere from the fanciest restaurants to gas stations in the country. One thing is for sure, boudin is some of the finest Cajun food you'll ever eat. While most locals believe that they know where the "best" boudin is made The Boudin Link is THE GUIDE to boudin. Bring a little down-home Louisiana cooking and some true Cajun dishes to your own table.


                                                                                                                                    
  BOUDIN
    Prep Time: 20 minutes
    Cook Time: 2.5 hours
    Yield: Approximately 16 links
    Serves: Approximately 32  people as an appetizer, snack, or side dish.
   
    2 3/4 pounds pork butt, cut into chunks
    1 pound pork liver, cut into pieces
     2 quarts spring water
    1 cup chopped onions
    1/2 cup chopped bell peppers
    1/2 cup chopped celery
    5 teaspoons Cajun seasoning
    2  teaspoons cayenne
    1 1/2 teaspoons black pepper
    1 cup minced parsley
    1 1/4  cup chopped green onions
    6 cups medium-grain rice (cooked)
  
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth. Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die.  Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix.  Stuff the mixture into sausage casings or otherwise utilize the mixture.  If stuffed into casing it should be heated in a steamer or rice cooker.  Heat in oven or on the grill for a crisp casing.  Serve warm.  Freeze leftovers.

Southern Cooking

OK this one came from down south Louisiana in the small town of Houma and if anyone knows about Houma Louisiana Folks there sure can cook 


CRAB CASSEROLE
 1lb. lump crab meat
1 pkg. frozen broccoli ( 20 oz. )
1 pkg. 8 oz. elbow macaroni
1 can crm. mushroom soup
1 soup can of milk
1 med onion chopped
6 toes garlic chopped
12 oz. shredded Cheddar cheese
2 teaspoons parsley flakes, garlic pd. your favorite


BREAD CRUMB TOPPING

1 cup Italian bread crumbs
1/2 tsp. garlic pd.
2 tablespoon. Parmesan cheese
2 tablespoon's. butter or mar.
( Blend with fork until crumbly )

pre cook macaroni and broccoli , using package directions.
Drain. Saute onions, garlic in casserole dish until clear.
Add remaining ingredients to casserole. Mix well. Bake in 350
oven about 40 Min's. until bubbly. Top with bread crumb
mixture and brown. Use 4 qt. casserole dish. Serves 8 to 10.
Really great taste treat. ENJOY..... Gloria

Southern Cooking

Justin Wilson (chef)

His safety lectures that he made to refinery workers prompted him on the road to becoming a Cajun storyteller. He remembered it this way on the back cover of The Justin Wilson Cook Book:

"Way back when I first started as a safety engineer, I took myself pretty seriously, and I found I was putting my audiences to sleep. So having lived all my life among the Cajuns of Louisiana, and having a good memory for the patois and the type of humor Cajuns go for, I started interspersing my talks on safety with Cajun humor."

 

 

 

Southern Cooking

Down South Louisiana every Monday this is whats for dinner if you were to eat out or at home.   Some put Ham in as well and others serve with a pork chop this is a  Great crock-pot meal as well just don't soak the beans put it all in and let it cook on low


Red Beans and Rice

    * 1 pound red beans, soaked overnight
    * 1 medium onion, chopped
    * 1 bunch of green onions, chopped
    * 7 cloves of garlic, chopped
    * ½ cup parsley
    * 3 rib celery, chopped
    * 1 bell pepper, seeded and chopped
    * 2 bay leaves
    * 1 teaspoon thyme
    * salt and pepper
    * 1 pound smoked sausage cut into 1 inch pieces
   
  
Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 ½ hours or until the liquid has thickened. Serve over rice.

Salmon Croquettes

Though the pink fish is much loved by most,  I never really took to cooking it at home. It took just one recipe to change the status quo. A recent issue of  Cooking Light had an easy and healthy recipe for salmon croquettes.
Just remember that the mixture should be squishy. Don't keep adding flour/ crumbs until you can shape the patty well, because the croquettes firm up as they cook.

SALMON CROQUETTES
(makes 6)
2 wild salmon fillets (or a 15 oz. can)
2-3 tbsp baby dill, chopped
2 tsp lite mayo
1/2 tsp Dijon mustard (optional)
1 egg white
2-3 tbsp dry bread crumbs plus more for dredging
salt and pepper to taste
olive oil or cooking spray for frying

If you are using fillets, heat a pan and coat with spray. Place salmon skin side down and turn the heat to medium high. When you see the skin begin to peel remove pan from heat. Let cool and peel skin off.

Place salmon in a large bowl and mash with a fork. Add remaining ingredients and season to taste. Shape into patties, cover with film and refrigerate for 30 minutes.

Heat a skillet and coat with oil or spray. Dredge patties in crumbs lightly and place on pan. Cook on each side until golden brown. Serve with mustard or horseradish sauce.

Southern Cooking

There are a lot of good and bad recipes for Shrimp Creole out there, hopefully you will enjoy this one as much as I do. 
Delicious Cajun Recipe
Shrimp Creole
Ingredients
4 tbsp butter
5 tbsp flour
1/2 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
2 tbsp chopped garlic
1 - 8 oz can tomato sauce
3 c. water
Chopped parsley and onions tops
Salt, cayenne to taste
3lbs fresh shrimp peeled and deveined
Melt butter, add flour and cook to a medium brown roux. Add onion, celery, bell pepper,
garlic and cook until tender. Add tomato sauce, simmer about 5 minutes. Add water and
seasoning, simmer 15 minutes. Add shrimp and simmer 15-20 minutes, adjust seasoning,
garnish with onion tops and parsley, serve over fresh rice.