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"New Orleans food is
as delicious as the less criminal forms of sin."
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We've included some of our favorite
recipes and hope you enjoy them as much as we do. Try your hand at some of
these tasty treats and let us know what you think. Anyone can makes these
dishes quickly and easily and the links will help you find the
ingredients.
Cajun Trinity - onions, bell pepper, celery. You can cook just about anything with these three basic ingredients.
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Appetizers
Main Dishes Almost From Scratch Killer Jambalaya Original New Orleans Muffeletta Sandwich
Meat and Poultry Grilled Pork Tenderloin With Honey Bacon BBQ
Side Dishes
Salads
Desserts Café Au Lait (Coffee with milk) Whiskey Sauce for Bread Pudding
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Appetizers
½ cup extra virgin olive oil 2 large peeled eggplants, cut and cubed 4 large tomatoes, chopped 3 cloves garlic, minced 3 green bell peppers chopped 1/8 cup vinegar 2 tbsp sugar ¼ cup water 1 tbsp salt 2 cups Boscoli Italian Olive Salad 3 onions chopped
Heat oil and fry eggplant until golden brown. Drain in colander to remove excess oil. Fry tomatoes, green peppers, garlic, onions and olives until soft. Add eggplant to vinegar and sugar that has been dissolved in water. Add salt and pepper to taste. Chill before serving.
2-3 oz package cream cheese 1 tbsp Tabasco Worcestershire Sauce 1 tbsp lemon juice ½ cup mayonnaise 1 tbsp onion juice 1 cup crab meat Salt and pepper to taste
Allow cream cheese to soften and thoroughly mix all ingredients. Allow to stand for at least 2 hours before using, keeping refrigerated. Before serving time, allow to return to room temperature.
6 small Italian bread or baguettes cut in ½ lengthwise Olive oil 1 can artichoke hearts chopped Chopped garlic Grated mozzarella cheese Grated parmesan cheese or your favorite grated Italian cheese
In a bowl, mix 1 cup Boscoli Italian Olive Salad, artichokes, 1 tsp chopped garlic. Brush the bread with olive oil and spoon the olive salad mixture on top using about 2 tbsp per bread. Sprinkle with grated mozzarella and parmesan cheese. Bake until cheese is melted and bread is toasty.
Main Dishes
Almost From Scratch Killer Jambalaya
1 package Louisiana Cajun Jambalaya Mix 1 small onion - chopped ½ bell pepper - chopped 1 – 2 lbs cooked chicken – deboned (you can substitute uncooked shrimp for chicken) 1 lb smoked sausage - sliced ½ cup long grain rice – uncooked Butter or margarine Bay leaf (optional) Garlic powder Parsley Louisiana Liquid Crawfish, Crab & Shrimp Boil (optional) 2 cans chicken broth
In a large pot melt 1 tbsp butter or margarine. Add onions and bell pepper, sauté until clear. Follow the directions on the package of Louisiana Cajun Jambalaya mix for amount of liquid and add to the onions and bell pepper. I substitute the chicken broth for water. Add the extra ½ cup long grain rice and 1 cup of water. Add chicken and sausage. I add a little extra garlic powder, parsley, 1 bay leaf and about ½ tsp of Louisiana Liquid Crawfish, Crab & Shrimp Boil just for an extra kick. Simmer until rice is done, adding small amounts of water as necessary to keep the rice from sticking.
1 cup onion, chopped fine 1 stalk celery, chopped fine 1 can evaporated milk (13 oz) ½ lb grated cheddar cheese Dash of Louisiana Hot Sauce ½ lb butter or margarine ½ cup all purpose flour 2 egg yolks 1 tsp salt 1 lb crab meat
On medium to low heat, sauté onions and celery in butter or margarine until onions are wilted. Blend flour with mixture well. Gradually pour in milk, stirring constantly. Add egg yolks, salt and hot sauce. Cook for 5 minutes. Put crab meat in a mixing bowl and pour the cooked sauce over the crab meat. Blend well then transfer into a greased casserole dish. Sprinkle with grated cheese. Bake at 375 degrees until browned.
Can also be served as an appetizer with crackers, bagel chips or toast points
1 lb shrimp cooked ¼ clove garlic minced 1/3 cup bell pepper chopped ½ cup onion chopped ½ cup celery chopped 2 tbsp butter or margarine 1 cup tomato puree 2 cups chopped tomatoes ½ tsp Tabasco Worcestershire Sauce 1 cup cooked rice ½ tsp salt to taste 2 cups water
Sauté onion, garlic, celery and bell pepper in butter or margarine until tender. Add water, tomatoes, and puree. Simmer 10 minutes and add salt and Worcestershire. Cook mixture slowly for 60 minutes or until thick. Add shrimp last few minutes to heat them thoroughly. Serve over rice with French bread on the side for dipping.
Original New Orleans Muffeletta Sandwich
Thinly sliced ham Thinly sliced Genoa salami Pepperoni sliced Mortadella (if desired) Swiss cheese or Provolone cheese sliced Large Muffeletta bread (you can substitute onion rolls, sesame rolls or your favorite bread)
Layer thinly sliced, Genoa salami, ham, Mortadella and pepperoni, top with Swiss or provolone cheese. Finish it off with a large helping of Boscoli Italian Olive Salad and heat until cheese is melted and bread is toasty in a 350 degree oven.
1 can Blue Runner Creole Cream Style Red Beans 2 cups cooked rice Smoked sausage – sliced Garlic powder
Heat Blue Runner Creole Cream Style Red Beans with sliced smoked sausage, a little garlic powder and shake in some Louisiana Cajun Seasoning. Toss in a little parsley and serve over rice. Tastes like you cooked it all day long!
Meat and Poultry
1 turkey Louisiana Cajun Butter Injectible Marinade 1 turkey sized baking bag 2 medium onions, cut into chunks 4 celery stalks, cut in chunks
Remove giblets and neck from turkey cavities. Rub turkey with olive oil and sprinkle the outside with Louisiana Cajun seasoning. Using Louisiana Cajun Butter Marinade, inject turkey according to the directions on the bottle. Place onion and celery chunks inside turkey cavity. Place in baking bag according to directions on package, note baking time and temperature for the weight of the turkey. Sit back and relax and as it cooks. (Beware of the smell escaping from your house. We are not responsible for what happens when your neighbors notice the incredible aroma coming from your kitchen.)
1 – 2 lbs boneless chicken cut into small cubes 1 bag frozen Italian vegetables - thawed Olive oil ½ small onion Garlic Parsley Italian seasoning 6 white mushrooms – sliced (more or less according to taste) Grated Asiago cheese
Heat 1 tbsp olive oil in a frying pan. Add onion, mushrooms and thawed Italian vegetables. Sprinkle a little Italian seasoning over the vegetables. Add about 1 tsp fresh garlic, pressed or chopped, add parsley. Sauté until vegetables are tender. Remove vegetables from pan.
Add a little more olive oil and let the pan heat back up. Add the chicken and sauté. Sprinkle the chicken with a little Italian seasoning. Stir the chicken frequently until cooked. Add the vegetables back to the pan with the chicken along with ½ cup Boscoli Italian Olive Salad and stir well to combine everything. Sprinkle with grated Asiago cheese before serving.
12 duck breasts 2 lbs bacon Whole button mushrooms Bell peppers Sliced or chunk pineapple Onions Bar-b-que sauce Bamboo skewers (soak in water before using to avoid burning)
Marinating sauce (to taste): Olive oil Red wine vinegar Garlic powder Salt and pepper Louisiana Cajun Seasoning or other seasoning blend of choice
Slice duck breasts into 1" – 2” squares. Marinate at least 12 hours in advance. Wrap squares with bacon until covered fully. Chop vegetables into 1” pieces. Place bacon-wrapped duck on skewers in the following order: meat, vegetables, meat vegetables. Place skewers on bar-b-que pit on low heat. Cook until done. Just before removing from pit, brush with bar-b-que sauce
Grilled Pork Tenderloin With Honey Bacon BBQ
2 lb (approximately) pork tenderloin or larger if you want Honey Bacon BBQ Cajun Injector Marinade
Inject the pork tenderloin in various places with Honey Bacon BBQ Cajun Injector Marinade. Do this right before grilling. Place the tenderloin directly on the grill. Grill for approximately 1 hour over medium high heat.
Side Dishes
4 medium baking potatoes 1 ½ oz crab meat, canned or fresh ½ cup light cream (canned milk) 1 cup sharp cheese grated ½ cup butter 1 tsp salt ½ tsp paprika 2 tsp grated onion Dash of Louisiana Hot Sauce
Scrub potatoes then try with a towel. Bake at 325 degrees until you can pierce with a fork. Cut potatoes lengthwise and scoop out pulp and set shells aside. Whip potato pulp with butter, cream, salt pepper, onion, cheese and hot sauce. With a fork, mix in crabmeat and refill potato shells. Sprinkle with paprika and reheat in oven for about 15 minutes.
Salads
1 can quartered artichoke hearts Sliced pepperoni Sliced mushrooms Italian dressing Romaine lettuce
Combines ½ cup Boscoli Italian Olive Salad, artichokes, pepperoni and mushrooms with lettuce, toss with a little Italian dressing. Top with your favorite croutons.
2 packages Tortellini Sliced pepperoni Sliced mushrooms ½ cup or so of extra virgin Olive Oil Balsamic Vinegar ¾ cup Italian cheese of your choice, shredded (Asiago, Romano, Parmesean) ¼ Red onion, sliced very thin Artichoke hearts, chopped ½ lb Provolone cheese ½ lb Hard salami, cut thick ½ cup Boscoli Italian Olive Salad 2 tsp chopped garlic 2 tsp parsley Any kind of Italian seasoning blend
While tortellini is cooking, slice mushrooms, onion, chop artichokes, cut Provolone cheese into 1” or smaller chunks, cut salami into 1” or smaller chunks. Mix ingredients together in a large bowl. Add 1 tsp (or more according to taste) Italian seasoning blend. When tortellini is cooked, drain and rinse with cold water, drain again. In separate bowl mix olive oil with a few shakes of balsamic vinegar. Add tortellini to salad mixture. Pour olive oil mixture over the salad, just enough to coat the salad. Gently toss without breaking the tortellini. Gently toss in shredded cheese. Chill before serving.
Desserts
Café Du Monde Coffee & Chicory 2 cups milk
Brew a pot of Café Du Monde Coffee & Chicory using 1 tbsp per cup. Carefully scald milk, be sure not to boil it. Pour cups ½ full of coffee and fill the rest of the way with scalded milk. Sugar to taste. Goes great with any dessert and sure to wake you up in the morning.
8 oz package cream cheese softened 1 cup low fat sweetened condensed milk 1 tsp vanilla extract 1/3 cup lemon juice 1 graham cracker pie crust
In a blender put softened cream cheese, condensed milk and vanilla. Blend until smooth. Add lemon juice and blend ½ minute. Fold into graham crust and chill at least 1 hour before serving. Cheese cake can also be topped with canned pie filling or flavor of your choice.
2 cans Pillsbury Grands cinnamon rolls (or more depending on how large you want the cake) plain white sugar Yellow, green, red and blue food coloring
Prepare sugar using 3 zip lock baggies. Add about 1/2 cup white sugar to each baggie. One will be for the yellow, one for the green and one for purple (mix red and blue). Add a couple of drops of food color to each baggie, zip and shake to mix. Add more as desired to make brighter colors.
Grease a cookie sheet and preheat oven to 350. Unroll the cinnamon roll dough and divide into sections. Use 3 at a time and braid, adding the next sections by pressing together as you get to the end. Form into a circle after you've added all the sections.
Bake until golden brown.
While cake is still warm, using the icing that came with the cinnamon rolls, drizzle the icing over the cake. Sprinkle colored sugar in small sections alternating colors - purple, green, yellow.
1 package Louisiana Cobbler Mix 16 oz can of fruit of your choice (peaches, apples, blueberries, cherries) 4 tbsp butter or margarine 2/3 cup milk
Preheat oven to 375 degrees. Melt 4 tbsp butter or margarine in a saucepan (or microwave in a bowl). Pour into 9” x 9” baking dish. Combine mix with 2/3 cup milk in a bowl and mix until smooth. Pour batter into baking dish. Add the fruit, including syrup. (If using apples, increase milk to ¾ cup.) Bake for 40-45 minutes or until golden brown. Serve warm. Delicious topped with a scoop of ice cream!
1 loaf stale French bread (white bread will also work) 8 eggs 2 tsp vanilla extract 2 cans evaporated milk 1 ½ to 2 cups sugar 1 cup raisins 1 tsp cinnamon 2 tbsp rum (if desired) 1 – 2 cups whole milk
In a large rectangle baking dish, crumble stale bread into small pieces. Bread should fill dish to the top. Add evaporated milk, eggs, cinnamon, sugar and rum (optional). Beat with a large fork or whisk, until sugar is dissolved. Make sure the bread is soaked and mixture should have a watery consistency. If necessary add small amounts of whole milk until correct consistency. Blend in the raisins and bake 1 – 2 hours at 350 degrees until done. The edges will brown and pudding will become slightly firm.
Serve warm with whiskey sauce and a scoop of vanilla ice cream.
Whiskey Sauce for Bread Pudding
1 cup butter or margarine 1 cup whiskey (or rum) ½ cup sugar
Over low heat, stir until sugar is dissolved. Serve over hot bread pudding.
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