Innholdsfortegnelse for January/February 2020 i Louisiana Cookin'

CREAMY POTATO SALAD MAKES ABOUT 5 CUPS Whether you scoop it into the bowl or serve it on the side, this potato salad is the perfect gumbo accompaniment. 2½ pounds yellow potatoes, peeled and cut into 1-inch pieces3¾ teaspoons kosher salt, divided6 hard-cooked eggs, chopped½ cup mayonnaise2 tablespoons chopped green onion2 tablespoons sweet pickle relish2 tablespoons yellow mustard¼ teaspoon smoked paprika¼ teaspoon cayenne pepper¼ teaspoon ground black pepperGarnish: ground black pepper 1. In a large stockpot, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, 15 to 20 minutes. Drain well. 2. In a large bowl, using a potato masher, mash potatoes until smooth. Stir in eggs, mayonnaise, green onion, relish, mustard, paprika, cayenne,…

Appetizers Baked Oysters with Greens, Bacon, and Parmesan, 88 Cracklin’ Deviled Eggs, 43 Crawfish Queso, 43 Jambalaya Fritters with Rémoulade Sauce, 85 Beverages Cinnamon Syrup, 94 Citrus-Infused Corpse Reviver #2, 28 Grapefruit-Orange Gin, 28 Red Wine Daiquiri, 94 Breads Crawfish and Goat Cheese King Cake, 61 Jalapeño Havarti Biscuits, 43 Desserts Cinnamon-Cream Cheese King Cake, 49 Cream Cheese Frosting, 49 King Cake Dough, 49 Nectar Cream King Cake, 49 Salted Caramel and Chocolate King Cake, 50 Salted Caramel Sauce, 50 Strawberry Almond Cobbler, 79 Meat, Game, and Poultry Beans and Rice with Andouille and Cajun Crispies, 70 Blackened Chicken with Herb-Pecan Rice, 69 Roasted Citrus Chicken with Creole Mustard Sauce, 27 Sweet Tea Oven-Fried Chicken, 44 Sauces, Seasonings, and Condiments Citrus Relish, 25 Creole Sauce, 30 Pickled Shallots, 23 Rémoulade…

IN NEW ORLEANS, Fat Tuesday is one of the most exciting days of the year, when revelers gather along the Uptown parade route to attend the last parades of the Carnival season. Catching beads and dancing in the streets can work up quite an appetite, so when the final float rolls on by, you’ll want to have a post-parade lunch ready to serve. If you’re hosting folks for Mardi Gras this year, we have a few recipes to help make things easier for you. One of the best things about these recipes is that they can be prepped in advance, meaning more time for you to head out to the parades and let the good times roll. CRAWFISH QUESO MAKES 12 TO 15 SERVINGS (photo on page 40) This slightly…

FOR THE SECOND YEAR IN A ROW, A LOUISIANA CHEF TOOK HOME THE CROWN AT THE 2019 GREAT AMERICAN SEAFOOD COOK-OFF. Chef Nathan Richard, executive chef at DTB (Down the Bayou) in New Orleans, earned the title of King of American Seafood by wowing judges with his creative use of Louisiana seafood in a savory take on king cake, the beloved Mardi Gras treat. The Thibodaux native won the Louisiana Seafood Cook-Off, which was held in June during the Taste of EatLafayette Kick-Off event at Lafayette’s Cajundome. As King of Louisiana Seafood, Nathan promotes Louisiana seafood at events throughout the state, and his win qualified him to compete in the national competition in August. At the Great American Seafood Cook-Off, Nathan competed against 16 chefs from other states and US…

WARM, FRUIT-FILLED COBBLER is the perfect dessert for any season, and during late winter, we like making it with fresh, first-of-the-season strawberries. This easy-to-make version is topped with crunchy almonds for an irresistible flavor. Serve it with some fluffy whipped cream for the ultimate treat, or pair it with a scoop of ice cream once we get into the warmer spring months. STRAWBERRY ALMOND COBBLER MAKES 7 SERVINGS This bright, juicy strawberry cobbler has an incredibly tender biscuit topping and gets an added crunch from sliced almonds. 2 pounds fresh strawberries, hulled and quartered (about 7½ cups)⅓ cup plus 2 tablespoons sugar, divided, plus more for sprinkling2 tablespoons cornstarch1 teaspoon almond extract1 cup all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt¼ cup cold unsalted butter, cubed¼ cup whole milk1 large…

YOU MAY NOTICE a common theme running through a number of chefs’ cookbooks, one that could be described as “philosophy of life.” Consider Justin Devillier, well-known New Orleans restaurant chef. In his new cookbook, The New Orleans Kitchen (Lorena Jones Books, 2019), Justin ostensibly focuses simply on food. But read between the lines and you’re likely to pick up a few valuable life lessons. “Cooking is about a combination of thoughtfulness and intuition,” Justin writes. “Once you have the technique in place, you can start to go off script.” Waxing philosophically may not have been his intention, but Justin manages to put forth some wisdom among the 120 recipes in this book. A guy who can make a serious roux and impart some profound thoughts at the same time? Delightful.…

CAULIFLOWER RICE has been all the rage in recent years as a low-carb rice alternative. Simply cauliflower that has been broken down into rice-size pieces, it can replace rice in just about any recipe. It’s tender and chewy when cooked, and it cooks quickly in a little oil or butter on the stove. Cauliflower rice is available fresh and frozen in many grocery stores, but if yours doesn’t carry it, you can easily make it at home by pulsing cauliflower florets in a food processor or shredding them on a box grater. Try it in our lightened take on classic red beans and rice. RED BEANS AND CAULIFLOWER RICE MAKES 6 TO 8 SERVINGS Pickled shallots add just the right touch of acidity to smoky red beans served with cauliflower…

IN LOUISIANA'S ACADIANA REGION, miles away from New Orleans’ crowds and colorful floats, a different type of Mardi Gras celebration takes place. Many towns in this region celebrate the cultural tradition called courir de Mardi Gras, which translates as the Fat Tuesday run. In Cajun Country, locals get together on Fat Tuesday for a day of revelry that includes the traditional courir, during which costumed participants travel the countryside, chasing chickens and collecting ingredients to be used later that day in a community gumbo. The Cajun Mardi Gras tradition dates back to medieval France, when disguised revelers would go house to house begging for food in exchange for performing a dance or song. The Cajuns brought the tradition to south Louisiana, where it is still celebrated today. Customs vary from…

With Louisiana being one of the top three rice-producing states in the country, it’s easy to see why rice is such an essential component of its most iconic dishes (jambalaya, gumbo, and étouffée among them). Grown primarily in the southwestern portion of the state, rice has been cultivated in Louisiana since the 19th century, and today, it is the state’s top agricultural export. Long-grain white rice is the most common variety grown here, but farmers continue to shake things up with new cultivars like purple rice and popcorn rice. This winter, we’re highlighting the delicious flavor and superior quality of Louisiana rice in these grain bowl-inspired recipes. Grain bowls have seen an increase in popularity in recent years, and for good reason. They are easy to throw together and allow…

WHEN IT COMES TO GETTING DINNER on the table on a busy weeknight, sheet pan suppers are one of the quickest ways to get it done. With minimal prep and easy cleanup, this roasted shrimp recipe is a fantastic and delicious option to help you save time. ROASTED SHRIMP, FENNEL, AND CITRUS MAKES 8 SERVINGS This simple meal is packed with the season’s best flavors. 2 bulbs fennel (about 2¾ to 3 pounds), fronds removed and reserved, cored and cut lengthwise into ¼-inch-thick wedges6 tablespoons olive oil, divided3 tablespoons chopped fresh oregano1 tablespoon minced fresh thyme2½ teaspoons Cajun seasoning*, divided1 teaspoon lemon pepper1 large orange, halved and cutcrosswise into ¼-inch-thickslices, seeds removed1 medium lemon, halved and cutcrosswise into ¼-inch-thickslices, seeds removed2 pounds jumbo fresh shrimp, peeled and deveined (tails left…