Welcome to Creole Cookin' Libby

Hello y'all I'm Libby and I miss my home town New Orleans. I miss it's comfort and its food. Together we're gonna help me return from time to time by sharing the recipes I was brought up on. There is always a good story (that goes w/most situations) in the South. Here is the lore I was told regarding the first recipe I'm sharing. A meal of Jambalaya I made for a supper at my church. Part of what I was told, due to necessities, certain dishes were made on particular days. I only remember Mondays, Fridays and Saturdays. Monday was Red Beans and Rice, Fridays Shrimp Creole; I'll tell you a bit mo 'bout dat when I cover those recipes.

This is what I was told about Jambalaya. Since there wasn't a good way to preserve foods (no refrigeration) and one didn't want their efforts (cookin',gatherin' and such) nor food go to waste; Jambalaya became Saturday's meal.  (the ultimate left over meal)  Maybe a bit of sausage, chicken, pork might be tossed in. There was always rice. (We put rice w/everything!)

There is confusion between Creole and Cajun and subsequently their foods. I'll try to break it down as best as I can. Creole is a full-flavored cuisine of  European settlers in New Orleans (best of the French, Spanish and African cuisines) Creole cooking relies on the culinary “trinity" consisting of chopped green bell peppers, onions and celery. Cajun is the  country-style cooking of the descendants of the French Acadians (known as Cajuns). Cajun cooking uses a dark roux as the base of many dishes and it relies on the culinary “trinity”as well. Many Cajun dishes are spicier than Creole dishes.

Creole dishes typically use more butter, cream and tomatoes than Cajun dishes. A famous dish of Creole origin is Etouffee (a spicy and delicious stew traditionally made with crayfish (crawfish) shrimp and a dark roux; look for further roux description in the gumbo recipe. The French word etouffee means smothered. Another famous dish of Cajun origin is Jambalaya (a rice dish that contains the trinity, tomatoes and various meats, poultry and/or seafood; as I said, the ultimate left over meal)

Justin Wilson (I knew as a humorous story teller, the rest of the country knew him as a Cajun cook that told stories) Once  while demonstrating a recipe he was asked "How could you tell a Cajun?" His answer was (after some thought) "If a man can walk up to a field of rice and can tell you with in two tablespoons how much gravy or sauce it'll take to cover it, he's a Cajun!"

 Sometimes there may or may not have been Shrimp Creole left over & that's why the difference between the two styles of Jambalaya brown or red. (Shrimp Creole being made w/tomato) Y'all may be confused as to the published date of this intro; I have set this blog up with the intro as a landing page so one can go from recipe to recipe quickly. Otherwise, there would be a long trek to the end of the line as in a comet. (where I don't like to be, end of the line that is) So after you read this intro go to the links above and go straight to the desired recipe.



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Chicken Fingers

This a  lengthy.one many steps enjoy
Serves: 4-6 | Total: 6+ hours
Ingredients
Creole Spice Mix, (any)
4-6 large chicken breasts (cut in half lengthwise)
6 cups water
10 bags black tea (English BReakfast)
1/4 cup salt
2 tanlespoon
2 12 oz Bottles LA Hot Sauce (Crystal)
Tabasco (a dash)
2 cups buttermilk
4 sprigs thyme
2 eggs
2 cups all purpose flour
2 cup cornmeal
1/4 cup cornstarch
Canola oil

Directions Sweet Tea Brine 
Add water, sugar, salt, thyme, 1 bottle of Louisiana hot sauce, a few Tabasco drops, with 2 tablespoons of creole spice mix to a pot. Stir and bring to a boil Then turn off stove add tea bags let sit for 10 minutes. Remove tea bags and let cool  add the chicken place in the fridge for 2-4 hours.
Buttermilk Soak
Add to the buttermilk second bottle of Louisiana hot sauce, eggs, and 3 tablespoons of creole spice mix to a bowl. Mix together add chicken set in fridge. Allow to sit for 4 hours or overnight.
Breading
Preheat the oven to 170F. Star heating 1.5 inches of oil in a deep pot to 350F.
Mix flour, cornmeal, cornstarch, and remaining creole spice (about 1/2 a cup) mix well in a baking pan or plate. Take the chicken strips from the buttermilk

  shaking off the excess liquid, then dredge in the breading mix.
Once the oil has reached 350F, put in chicken, being careful not to overcrowd the pot for the temperature will drop keep it close to 300F. Cook the 3-4 minutes, then flip and cook for another 3-4. Remove and place on a baking rack so they can drain. If not eating immediately, place the rack in the oven.

Cajun-Spiced Smoked Shrimp with Rémoulade

Total time 2 Hours 5 Mins Yield 8 servings -serving size: 4 shrimp and 3 tablespoons rémoulade

 Ingredients  1 1/2 cups hickory wood chips or  other flavors to your liking

Shrimp: 

1 1/2 teaspoons sweet paprika 

1/2 teaspoon kosher salt 

1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano 1           
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled (and deveined)

Rémoulade:
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs Cooking spray

Directions

Step 1 - Soak wood chips in water 1 hour; drain.

Step 2 - To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

Step 3 - To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

Step 4 - Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Cajun Crab and Quinoa Cakes

Came across this recipe must be a recent one due to the ingredent Quinoa. Never saw rhis earlier; this might help one move towards vegetarianism for you would get protein from the quinoa.
(Total time 34 Mins Yields 4 (serving size: 2 cakes)

 Ingredients             
4 cups water 1/2 cup uncooked quinoa
1 thyme sprig 1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/4 cup chopped sweet pickles
1 teaspoon Dijon mustard
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/2 teaspoon kosher salt
1 large egg white
2 tablespoons olive oil, divided
Directions
Step 1 - Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy. Discard thyme. Drain, pressing to remove excess water. Cool slightly.
Step 2 - Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.
Step 3 - Place crab in a medium bowl; mash slightly. Add quinoa, 1/2 teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.
Step 4 - Preheat broiler to high.
Step 5 - Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil. Sprinkle with half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over. Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.                                                     

Saucy Crawfish with Whole Corn Grits

Saucy Crawfish with Whole Corn GritsHere is one I recently came across give it a try.
Total time for prep 46 Mins, Serves 6, serving size about 1/2 cup crawfish mixture and 2/3 cup grits: one can substitute shrimp for the crawfish if you prefer. Toasting the flour brings nutty flavor to the sauce as stated in roux recipe.
(Microgreens make an elegant garnish.)
Ingredients
Grits:
3 1/2 cups 2% reduced-fat milk, divided 1 1/2 cups
fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 teaspoon kosher salt
1 cup uncooked regular grits
2 ounces reduced-fat shredded cheddar cheese (about 1/2 cup)
3 tablespoons light sour cream
Crawfish: 1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
1/4 cup finely chopped andouille sausage or kielbasa (about 1.5 ounces)
2/3 cup chopped onion
2/3 cup chopped green bell pepper
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
2 teaspoons tomato paste
8 ounces cooked crawfish tail meat (about 1 2/3 cups)  or           substitute shrimp
1 cup 2% reduced-fat milk
1/4 cup light sour cream
1/4 cup chopped fresh chives, divided
Directions   
 Step 1 - To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
 Step 2 - Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 3 minutes, stirring frequently. Remove from heat; add cheese and 3 tablespoons sour cream, stirring until cheese melts. Keep warm.
 Step 3 - To prepare crawfish, place flour in a large nonstick skillet over medium heat; cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan; set aside. Wipe pan clean.
  Step 4 - Return pan to medium heat. Add oil and sausage to pan; cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic, thyme, and 1/4 teaspoon salt; cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish; cook 1 minute, stirring frequently.
   Step 5 - Stir in 1 cup milk; bring to a simmer, and cook 2 minutes or until sauce thickens, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits; serve with crawfish mixture.

Quiche In A Cup

Here's a quite simple recipe I came across. Most recipes require microwaving on high for 2- 3 minutes (until quiche is fully cooked or or 'til egg is set and/or quiche is puffed)

Using a fork to mix an egg  with 1/4 cup of milk in the cup then  tear 1/4 of a
bagel into small pieces to add  to mug. Blend in 2 teaspoons of cream cheese and

a torn half slice of ham, then microwave for a little over a minute. Top with chives and Dijon mustard.
(I liike to swap out ctreole mustard from time to time)

One can change out whatever mixings one likes however there are several other  more.recipies one can find  that would be more specific

Bechamel Sauce

I don't believe I've posted this before. So here it is: ( I don't make the full amount - I've always been facinated by science)

                                     Bechamel Sauce
                   (prep 30 mins total 30 mins makes 4 cups)
Ingredients: 

3 tablespoons  butter 
1/4 cup all-purpose flour
1/2 teaspoon coarse salt
4 cups whole milk
Directions:
1. In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
2. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
3. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.