The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, [ ... ]
Archive for the Category »Roux «
04
Feb 2012
Feb 2012
The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Gumbo, New Orleans Classics, Roux, Seafood
Tags: Appetizers, Finger Food Fridays, Roux, Seafood, Super Bowl One Comment
30
Dec 2011
Dec 2011
Since today is not only Finger Food Friday but New Year’s Eve Eve, I thought I’d make something that could transition nicely between a casual Happy Hour and a fancy New Year’s Eve bash. These stuffed artichoke bottoms do just that. The filling consists of a humble combination of greens and pork, in this instance spinach and pancetta, that get dressed up with a rich-tasting (I avoid the calorie bomb here by using skim milk) Creole Bechamel thickened with Parmesan cheese. The artichoke bottoms? Yet another fun vehicle to transport all that creamy filling to your [ ... ]
23
Dec 2011
Dec 2011
‘Tis the season to share another one of my favorite holiday recipes with you, Miniature Oyster Patties. These savory little bite-size pastries have been making the rounds at New Orleans Christmas parties and weddings for as long as I can remember. And once you taste them, you’ll understand why they’re so popular. Now when you read through the ingredient list, you’ll probably notice similarities to my family’s Oyster Dressing recipe. The two are actually so close that I had to call my mom prior to making the Oyster Dressing for Thanksgiving to help me figure out which one was which. [ ... ]
21
Dec 2011
Dec 2011
One of the best way to experience regional home cooking is to prepare recipes from community cookbooks. These cookbooks represent an organization’s best efforts to support various social causes while preserving local flavors, cultures, traditions, cooking styles and trends. What’s more, they’re all bound together by strong values and plenty of wisdom. One of my favorites is the original River Road Recipes by the Junior League of Baton Rouge. The series (there are now four books and an interactive edition of the first) is a true reflection of generational Creole, Cajun and Deep South cooking from home kitchens [ ... ]
Category: Christmas, Roux, Side Dishes, Thanksgiving, Vegetables
Tags: Home Cooking, New Orleans, New Orleans Cooking, New Orleans Recipes, White Roux Leave a Comment
15
Jan 2011
Jan 2011
Just the other day, I was flipping through an old cookbook when out fell a recipe from the food section of the Times-Picayune, New Orleans’ daily newspaper. The clipping, which obviously had a few years on it, was a recipe for Crabmeat & Brie Soup from The Dakota, a suburban New Orleans restaurant. I had a vague recollection of that recipe and a similar one involving brie from Flagons A Wine & Bar Bistro. (Flagons was another great New Orleans restaurant that closed many years ago.) I remember wanting to borrow a couple of ideas from these two recipes to [ ... ]
Category: Crab, Main Dishes, New Orleans Classics, Roux, Seafood, Soups
Tags: Crabmeat, Home Cooking, New Orleans Cooking, New Orleans Recipes, Recipe, Roux 2 Comments
06
Dec 2010
Dec 2010
I’ve never liked Shrimp Creole. Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing. But oddly enough, it has always been a dish that I wanted to like.
I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes. Every time a Shrimp Creole reference crossed my desk, my mouth watered. They all sounded so rich, comforting and tasty, but my food memories recalled otherwise. I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]
Category: Main Dishes, New Orleans Classics, Roux, Seafood, Shrimp, Stock
Tags: Creole Cooking, French Bread, New Orleans Recipes, Rice, Roux, Seafood, Shrimp Creole, Shrimp Recipes 6 Comments
10
Nov 2010
Nov 2010
In my kitchen, broccoli is the chicken of the vegetable world. It’s available year-round, comparatively inexpensive, versatile and easy to prepare. So, we eat a lot of it around here. Okay, that’s not a honest statement. I eat a lot of it. My husband and kids, well, they favor the simple preparation of steamed or gently boiled broccoli drizzled with olive oil and spiked with Kosher salt. That’s all good, but it gets boring after a while. So, I occasionally push them beyond their broccoli comfort zones with preparations like this one.
Broccoli au Gratin is about as fancy as a [ ... ]
Category: Christmas, Roux, Side Dishes, Thanksgiving, Vegetables
Tags: Bechamel Sauce, Broccoli, Home Cooking, White Roux 2 Comments
06
Nov 2010
Nov 2010
Got a craving for crawfish? My husband does and this time of year, when live crawfish are not running (out of season), one of the only ways to satisfy his craving is with frozen Louisiana crawfish tails. In New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product which is now available in most supermarkets across the country.
As much as I love the usefulness of the frozen crawfish tails, their taste and texture take a small but noticeable hit during the freezing process. I find them unappealing [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Roux, Seafood
Tags: cajun, crawfish, creole, New Orleans Recipes, Roux, Seafood One Comment
05
Oct 2010
Oct 2010
Truth be told, I didn’t learn how to make a dark, rich roux from my family. My relatives, who are all incredibly talented and passionate cooks, prepare meals with a heavy Creole hand. So their sauces and gravies generally rely on butter-based white and blond roux. My mom’s Seafood Gumbo, a recipe handed down from my great-grandmother, also follows Creole lines. The gumbo is thickened with a light roux and okra and is flavored liberally with tomato sauce. I was a young adult before I associated the rich, smoky flavors of other gumbos, étouffées and dark gravies with a roux. [ ... ]
Category: Gumbo, New Orleans Classics, Roux
Tags: Gumbo, New Orleans Recipes, Recipe, Roux One Comment
02
Oct 2010
Oct 2010
There are many schools of thought on roux-making. Some cooks prefer the traditional and time-consuming approach of combining the flour and fat at room temperature then gradually increasing the heat until the mixture reaches the proper color and consistency. Others start their roux on the stove top and finish it in the oven. There are also folks who make it in the microwave or cook it dry by browning flour in the oven without any fat. I, on the other hand, have adopted the quick cook method described in Chef Paul Prudhomme’s Louisiana Kitchen.
The quick cook [ ... ]
