Crawfish Stock Recipe

2 Quarts Crawfish Shells (leftover from a boil)
1 1/2 quarts cold Water, or just enough to cover
1 large Onion, chopped
3 ribs Celery, Chopped
1 head of Garlic, cut in half horizontally
1 Bunch Thyme
2 Bay Leaves
1 Lemon Halved
1 Tbsp whole Black Peppercorns

In a stockpot or dutch oven cover the crawfish shells with cold water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.

Add the remaining ingredients and bring back to a low boil, reduce to low, and let simmer for 30-40 minutes. Strain through a china cap or fine mesh sieve and cool. Freeze for later use or use within 2-3 days.

You will only need 1 1/2 to 2 Cups of the stock for my upcoming Crawfish Etouffee Recipe, the rest can be frozen for later use.

Related Posts:

Crawfish Etouffee Recipe
Shrimp Stock Recipe
Shrimp Etouffee Recipe
Crawfish Boil Recipe
Live Louisiana Crawfish Post

Be sure and check out my every growing Index of Creole & Cajun Recipes which link to every recipe featured on this site!

Crawfish Stock Recipe is a post from: Nola Cuisine

Something I have been wanting to do on this site is explore the roots of some of the Louisiana dishes that are now so well known. I love to explore the evolution of cooking styles, regional cuisines, and regional dishes, in this case Jambalaya.

It is hard to deny that Jambalaya has roots in the Spanish Paella, which was probably introduced sometime during the four decades in which Spain held possession of Louisiana during the late Eighteenth century.

The key to making this Paella is good quality short grain rice, real Saffron, and good homemade chicken stock. I also used Spanish Chorizo which is a cured pork sausage made with garlic and paprika. I have a really good Spanish Chorizo recipe which I will share here in the very near future.

Here is the recipe:

Spanish Paella Recipe

Chicken Pieces, I used about 2 lbs of drumettes, seasoned liberally with salt & black pepper
4 Tbsp Extra Virgin Olive Oil
1 Green Pepper, diced
1/2 Large Spanish Onion, diced
1/2 lb good Spanish Chorizo, cut into 1/4 inch thick slices
1 Tbsp Minced Garlic
2 Roma Tomatoes, diced
2 Roasted Red Peppers, diced (homemade are best; see below)
1 healthy pinch Saffron threads, the real stuff no substitutes
1 1/2 Cups Valencia Rice or Arborio Rice
1/4 Cup White Wine
2 1/4 Cups Rich Chicken Stock
A few turns of Black Pepper
1 Tbsp Kosher Salt
1 Tbsp Parsley

Preheat your oven to 325 degrees F.

In a Paella pan or large cast-iron skillet as I used, over medium-high heat, heat the olive oil until almost smoking, brown the seasoned chicken on all sides until golden brown. Remove to a plate.

Reduce the heat to medium and add the onions, bell pepper, and Chorizo. Saute until the onions are translucent, about 7-10 minutes. Add the garlic, cook for 1 minute more. Add the tomatoes, roasted red peppers, and saffron, cook for 8 minutes more, stirring often.

Add the rice and stir in. Cook the mixture until the rice is pearly opaque and has absorbed some of the liquid that has collected from the vegetables. Add the white wine and cook for about 5 minutes, stirring occasionally.

Add the stock, season it to taste with salt and black pepper, arrange the chicken pieces around the pan, submerging. Bring to a boil then place in the preheated oven, uncovered for about 15-20 minutes. When the rice is still a bit crunchy, remove the pan from the oven and cover with aluminum foil and let stand for about 10-15 minutes to finish cooking.

Sprinkle with the parsley. Serve immediately.

Serves 3-4.

For the Homemade Roasted Red Peppers:

Preheat the oven to 425 degrees F.

Wipe your Red Peppers with Extra Virgin Olive Oil. Place in a pan and put into the oven for about 45 minutes, turn once. Remove from the oven to a new dish, cover with plastic wrap for about 15 minutes, this will help the skin pull away from the flesh.

Remove all of the skin and seeds. Cool.

My resource for Spanish Cuisine has always been the books of Penelope Casas, in particular, The Foods and Wines of Spain by Peneolpe Casas.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which links to all of the recipes featured on this site!

Spanish Paella Recipe is a post from: Nola Cuisine

I made Jambalaya for dinner tonight and it really hit the spot, it’s one of my favorite one pot meals. Here I used Crawfish and my homemade Tasso which added a nice smoky flavor. You could easily substitute a good quality ham for the Tasso, and Shrimp for the Crawfish in this recipe.
I also used Creole Sauce in this recipe which is my absolute favorite sauce in the wide world, it’s so versatile. Read my post on Uses for Creole Sauce.
This was truly one of the tastiest Jambalayas that I’ve made, or had for that matter.

Crawfish & Tasso Jambalaya

3 Tbsp Bacon drippings, Lard, or Butter
1/2 Cup Tasso, diced
1/2 Cup Onion, diced
1/4 Cup Celery, diced
1/4 Cup Green Bell pepper, diced
2 Tbsp Garlic Minced
1/2 Cup Fresh Tomatoes, diced
1 Cup of Converted White Rice (I use Uncle Ben’s)
1 1/4 Cup Seafood Stock or Chicken Stock
8 oz. Crawfish Tails
1 Bay Leaf
A bundle of fresh Thyme, tied together with butcher’s twine
1 Tbsp Creole Seasoning
1/2 Cup Creole Sauce
1 Tbsp Worcestershire Sauce
Hot Sauce, to taste
Kosher Salt & Black Pepper, to taste
Green Onions and Parsley

Preheat an oven to 350 degrees F.
Heat your fat of choice over medium high heat in a cast iron dutch oven. Add the Tasso and saute for about two minutes, add the holy trinity and the garlic, cook over medium heat until the onions are translucent.
Add the tomatoes and a pinch of salt, cook for 1-2 minutes. Add the rice.
When the rice has absorbed some of the fat & liquid, add the stock, bay leaf, Thyme, Creole seasoning, Creole sauce, and the Worcestershire. Add Kosher salt and black pepper to the liquid; it should be well seasoned to make the finished rice taste as such.
Add the crawfish tail meat.

Place in the oven, with a tight fitting lid, for 45 minutes to 1 hour.
Plate with a 1/2 cup of Creole Sauce, if desired. Top with sliced Green Onions, and minced Parsley.

Serves 2-3

More Jambalaya recipes on this site:

Chicken & Andouille Jambalaya
Shrimp & Chicken Jambalaya

Be Sure to check out my ever growing Index of Creole & Cajun Recipes!

Crawfish & Tasso Jambalaya is a post from: Nola Cuisine

Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little more fancy, more of a ham than the style of the old days, mine is somewhere in between. I always find it amazing how ingredients and recipes, that basically came from scrap and the poorest times evolve into Gourmet, I love it. Tasso will keep in the freezer and is pretty easy to make, but you have to do a little planning.
A few Tips:
After seasoning it, I recommend keeping it in the fridge, at least 3 days to let it cure, look at how nice and pink the center is.
Take it easy on the Cayenne when making your seasoning blend, start off with a small amount, then add to your taste, the amount here is moderate. It should have some heat, but I don’t like losing control of the heat in a dish I’m cooking because my Tasso was too hot, so I cut it back a little, for the same reason that you don’t salt stocks.
Here is my recipe for Tasso. I used a Boneless Pork Roast cut into about 4-5 inch long, 1/2 to 1 inch thick slices. This is seasoning for about 5 lbs of pork:

Homemade Tasso Recipe

5 lbs Pork cut as described above
Seasoning:

3 Tbsp Kosher Salt
2 Tsp Cayenne or To Taste (see above)
4 Tbsp Paprika
2 Tbsp Fresh Garlic, minced
2 Tbsp Coarsely Ground Black Pepper
1 tsp Cinnamon
1 Tbsp White Pepper
1 Tbsp Brown Sugar

Mix the seasoning together well. Rub the seasoning into the meat, you want a lot on there, call it 1/8 inch, use it all. Place on a plate or tray, cover and refrigerate 3 days.

Before smoking put the Tasso on an elevated rack so that air can circulate around it, then put a fan on it for about 2 hours to dry it out. I also don’t use a water pan when smoking Tasso, this is something that I actually want to dry out during the smoking process.

I hot smoked this batch in an inexpensive upright barrel smoker using charcoal as the heat source (heated with a chimney starter, no lighter fluid or matchlight coals please.) I used Pecan chips that were soaked in water for 1 hour for the smoke.
I smoked this a total of about 4 hours, the first 2 hours at about 150-160 degrees F. The second two hours at 180-190 degrees F.
The object is to get as much smoke into the meat, before cooking it all the way through. I brought the internal temperature of the meat to 150 degrees F in the last 2 hours of smoking.
When finished I again put the Tasso in front of a fan for about 1 hour. Refrigerate. When completely cold portion and store the Tasso in vacuum sealed packages. Freeze.

Makes 5 lbs of Tasso

Related Links:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Pickle Meat Recipe
More on Tasso:
Check out these Pics at Egullet of Wayne Jacob’s beautiful Tasso and Andouille, made the old way in LaPlace, Louisiana.

Homemade Tasso Recipe is a post from: Nola Cuisine

Shrimp and Chicken Jambalaya Recipe

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/4 Cup Diced Andouille Sausage
1/4 Cup Diced Tasso
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 3/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Raw Medium Shrimp
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, 2 Tbsp of the Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with Green Onions.

Serves 2-3

Shrimp & Chicken Jambalaya Recipe is a post from: Nola Cuisine

Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. The legendary Leah Chase of Dookie Chase swears by a good quality Chaurice in her Creole Gumbo. Here is what the Picayune’s Creole Cookbook of 1901 had to say about Chaurice and Creole Sausages:

It has been said by visitors to New Orleans that the Creoles excel all other cooks in preparing appetizing Sausages. From the old Creole women who go about the streets crying out Belle Saucisses! Belle Chaurice! to the Boudins and Saucissons so temptingly prepared by the Creole butchers in the French Market, the Creole Sausage enters largely into domestic cookery and forms a delightful flavoring of many dainty dishes, especially of the vegetable order, while in the preparation of the famous ‘Jambalaya,’ the Chaurice, is one of the most necessary and indispensable ingredients. Though Sausages of any of these varieties may be bought in the French Market and other stalls daily, many of the ancient housewives and cooks prefer to prepare their Sausages…

Here is my version of the Creole classic Chaurice. I like to make a decent sized batch which I portion into vacuum sealed packages and freeze.

Chaurice Sausage Recipe

3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
1 Medium Spanish Onion, Chopped
3 Tbsp Fresh Garlic, Minced
1 Tbsp Fresh Thyme Leaves, Chopped
4 Tbsp Paprika
1/2 tsp Cayenne
1 tsp Cumin
1 Tbsp Kosher Salt
1 tsp Crushed Red Pepper
1 tsp Fresh Ground Black Pepper
4 tsp Chili Powder
1/4 tsp Ground Allspice
1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)

Combine all ingredients in a large bowl and toss thoroughly.
Cover and let stand in the refrigerator overnight (this step is optional).
Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

Other Sausage and Seasoning Meat Recipes on Nola Cuisine:

Andouille Sausage
Tasso Recipe
Pickled Pork

Chaurice Sausage Recipe is a post from: Nola Cuisine

I eventually want to have a fairly complete list of Creole & Cajun Cookbooks and where to find them. The above photo is part of my personal collection. If anyone is searching for a particular recipe from a book I have drop me an email, I will see what I can dig up for you.

Alphabetical by Title:
The 100 Greatest New Orleans Creole Recipes by Roy F. Guste Jr. (1997 reprint)

A Streetcar Named Delicious: I Love New Orleans Cookbook by Todd-Michael St. Pierre (2009)

After The Hunt – Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery by Chef John D. Folse (2007)

American cooking: Creole and Acadian (Foods of the world) by Peter S Feibleman (1971)

And Still I Cook by Leah Chase (2003)

Antoine’s Restaurant Cookbook by Roy F. Guste, Jr. (1980)

Arnaud’s Restaurant Cookbook by Kit Wohl, Linda Ellerbee (foreward), David Spielman (2005)

Austin Leslie’s Creole-Soul: New Orleans’ Cooking With a Soulful Twist by Austin Leslie and Marie Rudd Posey (2000)

Breakfast at Brennan’s and Dinner, too: The original and most recent recipes from New Orleans’ world-famous Brennan’s Restaurant and a tribute to its founder, Owen Edward Brennan by Pip Brennan, Jimmy Brennan, and Ted Brennan (1994)

Brennan’s New Orleans Cookbook by Hermann Deutsch (1961)

The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin’ by Buster Holmes (1983)

Cane River Cuisine: Louisiana’s Finest Recipes by Service League of Natchitoches Inc. (1987)

Cajun-Creole Cooking by Terry Thompson (Anderson) (1986)

Cajun Cuisine: Authentic Cajun Recipes from Louisiana’s Bayou Country by W. Thomas Angers (1985)

Cajun Men Cook: Recipes, Stories & Food Experiences from Louisiana Cajun Country by Beaver Club of Lafayette (1997)

Chef Paul Prudhomme’s Louisiana Kitchen by Paul Prudhomme (1984)

Chef Paul Prudhomme’s Louisiana Tastes: Exciting Flavors from the State That Cooks by Paul Prudhomme (2000)

Chez Helene: House of good food by Austin Leslie (1984)

Commander’s Kitchen by Jamie Shannon and Ti Adelaide Martin (2000)

Commander’s Palace New Orleans Cookbook by Ella Brennan and Dick Brennan (1984)

Cooking Up a Storm: New Orleans Recipes for Recovery by Marcelle Bienvenu & Judy Walker (2008)

Cooking With Cajun Women: Recipes and Remembrances From South Louisiana Kitchens by Nicole Denee Fontenot (2002)

Creole Feast by Nathaniel Burton & Rudy Lombard (1978)

Creole Gumbo And All That Jazz: A New Orleans Seafood Cookbook by Howard Mitcham (1978)

Crescent City Cooking: Unforgettable Recipes From Susan Spicer’s New Orleans (2007)

The Dooky Chase Cookbook by Leah Chase (1990)

Emeril’s Delmonico : A Restaurant with a Past by Emeril Lagasse (2005)

Emeril’s New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (1993)

The Encyclopedia of Cajun & Creole Cuisine by John D. Folse (2004)

Eula Mae’s Cajun Kitchen: Cooking Through The Seasons on Avery Island by Eula Mae Dore and Marcelle Bienvenu (2002)

The Evolution of Cajun and Creole Cuisine by John D. Folse (1989)

Frank Davis Cooks Cajun, Creole, and Crescent City by Frank Davis (1994)

Frank Davis Cooks Naturally N’Awlins by Frank Davis (1990)

Frank Davis Makes Good Groceries!: A New Orleans Cookbook by Frank Davis (2008)

The Frank Davis Seafood Notebook by Frank Davis (1983)

From Wood Stoves to Microwaves: Cooking with Entergy – this book is no longer available for free download in Adobe (PDF) format. Here is where you can order a hard copy..

Galatoire’s Cookbook : Recipes and Family History from the Time-Honored New Orleans Restaurant by Melvin Rodrigue, Jyl Benson (2005)

Galatoire’s Restaurant Cookbook by Leon Galatoire (1994)

Gumbo Shop : A New Orleans Restaurant Cookbook by Richard Stewart (1999)

Hot Beignets & Warm Boudoirs by John Folse, John D. Folse (Editor), Ron Manville, Michaela D. York

Jambalaya, Crawfish Pie, File Gumbo: Cajun and Creole Cuisine by Todd-Michael St. Pierre

Justin Wilson’s Homegrown Louisiana Cookin’ by Justin Wilson (1990)

Justin Wilson Cook Book by Justin Wilson (1973)

Justin Wilson Number Two Cookbook: Cookin Cajun by Justin Wilson (1980)

LA Bouche Creole by Leon Soniat (1990 reprint)

Lafcadio Hearn’s Creole Cook Book (1885) by Lafcadio Hearn (1990)

Lee Bailey’s New Orleans: Good Food And Glorious Houses by Lee Bailey with Ella Brennan (1993)

LeRuth’s front door back door cookbook by Warren Leruth (1975)

Louisiana Cookery by Mary Land (1954)

Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu (1996)

Louis Evans’ Creole Cookbook by Louis Evans (1991)

The Mr. B’s Bistro Cookbook: Simply Legendary Recipes From New Orleans’s Favorite French Quarter Restaurant by Cindy Brennan (2005)

My New Orleans: The Cookbook by John Besh (Due August 18, 2009)

New Orleans Chef’s Cookbook by Phil Johnson (1988)

New Orleans Classic Appetizers by Kit Wohl (2008)

New Orleans Classic Desserts: Recipes From Favorite Restaurants by Kit Wohl (2007)

New Orleans Classic Seafood by Kit Wohl (2008)

The New Orleans Cookbook by Rima and Richard Collin (1987)

New Orleans Cookbook by Lena Richard (1940)

New Orleans Cuisine by Mary Land (1969)

The New Orleans Restaurant Cookbook by Deirdre Stanforth (1976)

The Picayune’s Creole Cookbook by The Picayune

Plantation Cookbook: Junior League of New Orleans by Junior League of New Orleans (1992)

The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme by Paul Prudhomme (1987)

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana by Donald Link (2009) (Read my Review!)

Talk About Good by Lafayette Junior League Members, Junior League of Lafayette (1967)

Talk About Good II by Lafayette Junior League, Junior League of Lafayette (1997)

Uglesich’s Restaurant Cookbook by John Uglesich, Neil Alexander (photographer) (2004)

Who’s your mama, are you Catholic, and can you make a roux?: A family album cookbook by Marcelle Bienvenu (1991)

Cooking Up a Storm: New Orleans Recipes for Recovery by Marcelle Bienvenu & Judy Walker (2008)

Williams Sonoma New Orleans (2005)

Novels about New Orleans Cuisine:

Liquor by Poppy Z. Brite

Prime by Poppy Z. Brite

Soul Kitchen by Poppy Z. Brite – Haven’t read it yet as it was just released, but can’t wait.

Bibliography of Creole & Cajun Cookbooks is a post from: Nola Cuisine

Custom Search

Here is my growing list of Cajun & Creole Recipes!

Appetizers
Fried Okra
Natchitoches Meat Pies
Oma’s Beef Croquettes

Bean Dishes
Red Beans & Rice (with Andouille & Tasso)
Red Beans & Rice (with Smoked Ham Hocks and a side of Chaurice Sausage)
Red Beans & Rice (with Pickle Meat and Fried Pork Chops)

Bread and Dough Recipes
Muffuletta Bread Recipe
Pizza Dough Recipe

Breakfast
Beignet Recipe
Calas Recipe
Eggs Sardou
Oyster Omelette
Praline Bacon Recipe

Cheeses
Creole Cream Cheese

Cocktails
Bourbon Milk Punch
The Sazerac

Condiments
Creole Mustard Recipe
Pepper Jelly Recipe
Worcestershire Sauce

Desserts
Bananas Foster
Bread Pudding
Creole Cream Cheese Ice Cream
King Cake

Entrees
Austin Leslie’s Fried Chicken Recipe
Baby Back Ribs with Turbo Dog Barbecue Sauce
Boudin Stuffed Pork Chops with Creole Mustard and Steen’s Cane Syrup Glaze
Cajun Catfish Courtbouillon
Chargrilled Pizza with Olive Salad
Chicken Clemenceau
Chicken Fricassee
Chicken Pontalba
Chicken Rochambeau
Creole Chicken Bonne Femme
Creole Stuffed Peppers (in the style of Austin Leslie)
Filet Mignon with Fried Oysters and Bearnaise Sauce
Fried Catfish with Hushpuppies & Creole Tartar Sauce
Grillades & Grits
Grillades with Andouille Cheese Grit Cakes
Grilled Pork Chops with Southern Peach Salsa
Lobster Thermidor
Osso Bucco with Toasted Orzo “Risotto” and Gremolata
Pan Fried Pomfret with Galatoire’s Style Meuniere Butter
Redfish Courtbouillon
Shrimp Creole Recipe
Shrimp Etouffee
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce
Shrimp Stuffed Mirlitons
Southern Fried Chicken

Miscellaneous
Savory Crepes

Pickles & Preserves
Pepper Jelly Recipe

Rice Dishes
Calas
Chicken & Andouille Jambalaya
Crawfish & Tasso Jambalaya
Shrimp & Chicken Jambalaya
Creole Boiled Rice

Sandwiches
Muffuletta Bread Recipe
Muffuletta Olive Salad Recipe
Muffuletta Sandwich Recipe
Parasol’s Style Roast Beef Po Boy Recipe
Roast Beef Po’ Boy with Debris Gravy Recipe
Shrimp Po’ Boy

Sauces, Stocks, Condiments, and Thickeners
Bearnaise Sauce
Beef Stock
Bordelaise Sauce (New Orleans Style)
Crawfish Stock Recipe
Creole Choron Sauce
Creole Mustard Recipe
Creole Sauce – Uses for Creole Sauce
Dark Roux
Marchand de Vin Sauce
Meuniere Butter (Galatoire’s Style)
Shrimp Stock
Tasso Cream Sauce
Turbo Dog Barbecue Sauce
Worcestershire Sauce

Sausages and Seasoning Meats
Andouille Sausage
My latest batch of Andouille Sausage
Boudin Sausage
Chaurice Sausage
Pickle Meat or Pickled Pork Recipe
Tasso

Seafood
Angels on Horseback
Barbecue Shrimp
Char-grilled Oysters with Artichoke Cream Sauce
Crawfish Boil Recipe
Crawfish Etouffee Recipe
Drago’s Stlye Charbroiled Oysters
Fried Catfish with Hushpuppies & Creole Tartar Sauce
Fried Soft-Shell Crabs with Creole Choron Sauce
Lobster Thermidor
Oysters Bienville
Oyster Dressing
Oysters on the Half Shell (How to Shuck an Oyster – Quicktime Video)
Oyster Omelette
Oysters Roffignac
Pan Fried Pomfret with Galatoire’s Style Meuniere Butter
Redfish Courtbouillon
Shrimp Creole Recipe
Shrimp Etouffee
Shrimp Remoulade
Shrimp Stuffed Mirlitons
Shrimp Stuffed Savory Crepes with Tasso Cream Sauce

Seasoning Mixes
Basic Barbecue Rub
Basic Creole Seasoning
Homemade Filé Powder

Side Dishes
Andouille Cheese Grit Cakes
Brabant Potatoes
Creole Smothered Okra & Tomatoes
Maque Choux (Cajun stewed corn with Tasso and tomatoes)
Praline Sweet Potatoes
Oyster Dressing
Shrimp & Eggplant Dressing

Soups, Gumbos, and Stews
Chicken & Andouille Sausage Gumbo
Crawfish Etouffee Recipe
Creole Turtle Soup Recipe
Filé Gumbo
Okra Gumbo
Pumpkin Soup with Andouille and Tasso
Red Bean Soup Recipe
Shrimp Etouffee
Tortilla Soup
Turkey Bone Gumbo Recipe

My Creole & Cajun Recipe Page is a post from: Nola Cuisine

Muffuletta Olive Salad Recipe

1 1/2 Cups Green Olives, Pitted
1/2 Cup Calamatta Olives (or Black) Pitted
1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
1 Tbsp. Capers
3 each Fresh Garlic cloves, thinly sliced
1/8 Cup Celery, thinly sliced
1 Tbsp. Italian Parsley, finely chopped
1 Tbsp. Fresh Oregano (When I have it in my garden) or 2 tsp. dried
1 tsp. Crushed red pepper flakes
3 Tbsp. Red Wine Vinegar
1/4 Cup Roasted red peppers (Recipe follows)
1 Tbsp. Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)

Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with:

Extra Virgin Olive Oil about 1 – 1 1/2 Cups

Put into a bowl or jar, cover and let the flavors marry for about one week.

Roasted Red Peppers

Preheat the oven to 425 degrees

Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily. Uncover and remove all of the skin, stem and seeds, careful they’re hot! Refrigerate. Great in a number of dishes, Paella, Jambalaya, Sauteed Chorizo or Andouille, Olive salad, you name it.

Olive Salad Bruschetta

Slice a Baguette into 3/4 inch thick slices on the bias, Pop them under the Broiler until they’re golden brown. Break a Garlic clove in half and rub it onto the slices. Top with generous heaps of Olive Salad with plenty of oil & liquid. Serve immediately.

Related Posts:

Central Grocery Muffuletta
My Muffuletta Sandwich Recipe
My Muffuletta Bread Recipe
Chargrilled Pizza with Olive Salad

Here is a pic of my Muffuletta:

From Nola Cuisine

Be sure and check out my ever growing Index of Creole and Cajun Recipes which links to all of the recipes featured here!

Muffuletta Olive Salad Recipe is a post from: Nola Cuisine

Chicken & Andouille Sausage Jambalaya Recipe

1 Tbsp Unsalted Butter
1 Cup Andouille Sausage, Diced
1/2 Cup Onion, Diced
1/2 Cup Bell Pepper, Diced
1/2 Cup Celery, Diced
2 Tbsp. Garlic, Minced
1/2 Cup Tomatoes, Diced
1/4 Cup Tomato Sauce
3/4 Cup Enriched Long grain Rice
1 3/4 Cup Chicken Stock
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
1 Cup Boneless Chicken Thigh, Diced
(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)
Preheat oven to 350 degrees.
Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Yield: 2-3 servings

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.

Chicken & Andouille Sausage Jambalaya Recipe is a post from: Nola Cuisine