Louisiana Foods.?!
Answers: My son is bringing home his girlfriend from Arizona for Christmas. We have decided to have a Louisiana Buffet for our Christmas party to show her a little taste of Louisiana. Do any of you have a special way you prepare your Louisiana dishes from traditional to new?
Pecan Pie is a must,
Dirty Rice
1-1/2 lbs. ground meat
4 bunches green onions, chopped
1 yellow or white onion, chopped
1 lb. pan sausage
1 mix Dirty Rice mix
Salt, pepper and garlic powder, to taste
Brown both meats in a dutch oven. Add onions. Cook until onions are clear. Add mix and 4 cups of water. Add a little salt, pepper and garlic powder. Cover. Cook until most or all of the liquid is gone. Good served with a salad and French bread.
If you can get some crawfish here's a good recipe.
Crawfish Pie
1/2 bag of Season Blend (Pict Sweet brand)
1/2 c. green onions, chopped
1/2 c. butter
1 c. whipping cream
1/2 c. bread crumbs
6-8 cloves of garlic or garlic powder to taste
1 lb. crawfish tails w/fat
1 egg
4 pie shells
salt & pepper to taste
Sautee Season Blend and garlic in butter. Add crawfish, salt, pepper and whipping cream. Cook over medium heat 15 minutes.
Remove from heat, add egg and bread crumbs. Pour into pie shells, cover with remaining shells.
Bake at 350 for 30 minutes.
Oyster Dressing
You can bake this in a pan if you don't want to stuff the bird.
LOUISIANA OYSTER DRESSING
1 med. loaf stale French bread
2 doz. lg. Louisiana oysters & juice
1 tsp. black pepper
1 tsp. paprika
3 med. onions, chopped
2 c. chopped celery
1/2 c. chopped pecans
1 pinch sage
1 tsp. thyme
1 c. cornmeal, white or yellow
2 beaten eggs
Chopped livers from turkey
Break bread in large pieces, soak in strained oyster water, squeeze out excess water; work in cup of cornmeal. Put onions, celery, chopped liver, pecans, thyme, pinch of sage, cooking oil or butter to cover bottom of large iron skillet; put all together in skillet and saute until onions are transparent.
Add bread and meal mixture and mix well in skillet. Add salt to taste. Chop the large oysters into 4 pieces and if small, add whole. Turn off the fire and add 2 beaten eggs and mix in well. Stuff the bird with same.
Cornbread Dressing
2 (8 in.) pans cornbread, already made
1 lg. pkgs. Pepperidge Farm bread stuffing
2 to 3 cans Swanson chicken broth
1 tbsp. sage
1 tbsp. parsley flakes
2 cans cream of chicken soup
1 stick of butter, melted
2 eggs
Chopped celery
Chopped onions
Mix cornbread with bread stuffing. Add plenty of chopped celery and onions. Add eggs, butter and all seasonings. Add cans of soup. Add enough chicken broth to make mixture almost runny. Pour into large baking pan that has been greased. Bake at 350 degrees for 1 to 1 1/2 hours. Cover with aluminum foil at first. Take off and brown for last 15 minutes.
Good Luck with your Dinner, I am a Coon-*** myself, These should go over well.
jambalaya is good for a buffet- and if you make it in the crock pot, you can keep it in there to serve!
Crock Pot Jambalaya
1 pound chicken breastsboneless, cut in 1-inch cubes
8 to 12 ounces smoked or andouille sausage, sliced
1/2 cup chopped onion
1 green bell pepper, chopped
1 large can (28 ounces) crushed tomatoes or two cans rotel tomatoes with chilies
1 cup chicken broth
1/2 cup dry white wine
2 teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 pound shrimp, cooked
2 cups raw rice, cooked
a few splashes of tabasco sauce
Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and tabasco-stir gently. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.
just make a big turkey with herbs and so stuffing and corn and sald and also some cranberry sauce!!!!!!!!:)
You gotta get a turduken! That's the traditional Louisiana Christmas and Thanksgiving feast food, yah.
For those who don't know, a turduken is a deboned chicken stuffed with dressing that's stuffed inside a deboned duck that's stuffed inside a deboned turkey. The juices from the three mingle as it cooks. You buy them at the meat market down here. And MAN! they are some more good!
Why would you want to change from traditional?
Having lived in Louisiana a few times in my life, I would go
traditional. Crawfish etouffee, a gumbo, jambalaya, corn bread, artichoke & oyster soup, barbecue shrimp, baked oysters Bienville .
I'm salivating at the thought of it.
