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Beignets
Passive Time 48 Mins 4 Hours
Servings
Ingredients
Passive Time 48 Mins 4 Hours
Servings
Ingredients
Instructions
  1. Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
  2. Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
  3. Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.
  4. Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
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Dirty Rice
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
Instructions
  1. Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes.
  2. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
  3. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes.
  4. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper.
  5. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
  6. Remove from heat and fluff with a fork to serve
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Blackened Fish
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
  2. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve* the remaining butter in its skillet. Heat the serving plates in a 250-degree oven.
  3. Thoroughly combine seasoning mix ingredients in a small bowl, Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place fish in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)
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Shrimp Po’boy
Prep Time 15 min
Cook Time 10 min
Servings
Ingredients
Prep Time 15 min
Cook Time 10 min
Servings
Ingredients
Instructions
  1. For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour.
  2. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate to get rid of excess oil.
  3. To assemble: Slice the French bread and toast lightly in oven. Spread mayo and place lettuce, and tomatoes on the bread. Place fried shrimp on bottom bun.
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Beignets
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large bowl combine warm water and yeast. Let sit for 5-10 minutes.
  2. Beat eggs and add them to the bowl along with milk, sugar and salt.
  3. Add the shortening to the dough mixture and combine.
  4. Use an electric mixer or a whisk and slowly add the flour. The dough should be sticky, stop adding flour when the dough gets sticky.
  5. Transfer the dough into a larger greased bowl and cover with a towel. Allow the dough to chill in the refrigerator for 5 hours.
  6. Cover a large work surface with a thin layer of flour. Drop the dough onto the work surface and roll it until it is about ½ inch thick.
  7. Use a pizza cutter to cut the dough into 2 in. squares.
  8. In a fryer of your choice heat oil to 360°.
  9. Slightly stretch and drop each beignet into the oil. Cook 2 minutes on each site, or until the beignets are golden brown.
  10. Drain excess grease on a paper towel and cover immediately with a generous layer of powdered sugar.
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Cajun Seasoning Blend
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine all spices together in a mason jar.
  2. Store airtight. Shake well before using.
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