Tag Archives: cajun recipes

Grillades and Grits

I’ve posted on Grillades & Grits a few times in the past, it’s one of my favorite comfort meals, usually for Sunday dinner, although it’s great for breakfast as well. I didn’t follow a recipe for this meal, but I used the same basic procedures as this recipe, although I used chicken stock in place of the beef stock.

Here are some related posts:

Grillades & Grits Recipe
Grillades with Andouille Cheese Grit Cakes
Osso Bucco with Toasted Orzo “Risotto”

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

Redfish Courtbouillon

From Nola Cuisine

This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun Catfish Courtbouillon (COO-be-yahn). The major difference in my two versions is the absence of a Roux in this one and of course the type of fish. I actually used Red Snapper for this version. Although Redfish is preferred and classic, I went with what I could get freshest.

According to the The Picayune’s Creole Cookbook of 1901:

Those kings of the New Orleans French Market the Red Snapper and the Redfish, are used in the pride and glory of the New Orleans cuisines, a good Courtbouillon. More generally and with finer results the Redfish or Poisson Rouge is used. This Fish may always be known by the single spot on the tail. The old Creoles have a tradition that this was the fish that the Apostles brought to the Savior when he performed the great miracle of the loaves and the fishes. They hand down the quaint legend that the Savior took up this fish between his fingers and blessed it, and it was ever after a marked fish in the waters, the imprint of the Lord’s fingers having remained on the spot where He held up the fish and blessed it and offered it up to His Father. They hold the Redfish in reverent veneration, and never fail to tell the children when cooking it: ‘Those are the marks of the Lord’s hand.’

More on Redfish Courtbouillon from what I’ve said before is one of my absolute favorite reads on the subject of Creole & Cajun cooking, the long out of print 1971 Time-Life publication
American cooking: Creole and Acadian (Foods of the world) by Peter S. Feibleman:

Stop and have a bowl of redfish courtbouillon, a dish that is to the bayous and marshes and Gulf coast what a hamburger is to the Midwest. A rich brown roux has been made and combined with tomato puree, onions, shallots, garlic, celery and bell pepper. Bay leaves and allspice and red pepper and other spices have been added, and a dash of Tabasco. Redfish meat and a bit of claret have been put in and simmered gently for an hour, and the courtbouillon is served in a gumbo bowl with rice. It is red and thick and searing, and just one taste of it makes you imagine that you can stand up even to the weather.

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery.

Here is my recipe:

From Nola Cuisine

Redfish Courtbouillon Recipe

2 Whole Redfish, Red Snapper, or other firm fleshed fish (scaled, gutted and trimmed of all fins)
1 Cup Flour, liberally seasoned with salt, pepper and cayenne
2 Tbsp Unsalted butter
1/4 Cup dry white wine
1 Recipe Creole Sauce, made with fish stock, and made extra thick
1 Lemon, thinly sliced
2 bunches fresh Thyme, 1/2 of which tied tightly with butcher’s twine
1 Bay Leaf
1 Recipe Creole Boiled Rice as an accompaniment

Season the fish all over including in the cavity with kosher salt, black pepper and a little cayenne. Place some of the sliced lemon and 1/2 of the Thyme into the cavity of each fish.
Dredge the fish in the seasoned flour and warm the unsalted butter in a large cast iron skillet.
When the butter just starts to brown place the fish in the pan, cook until golden brown on both sides.
Remove the fish to a plate and deglaze the pan with the white wine. When the wine reduces slightly, add the fish back to the pan and ladle enough Creole Sauce to come up the sides of the fish by half, plus ladle a little on top of the fish.
Add the Thyme and bay leaf to the pan and place some of the lemon slices on top of the fish. Cover the pan with a lid or aluminum foil and place into a 350 degree over for 30 minutes.

When plating, carefully remove the fish and filet gently being careful to get rid of all of the bones. An alternate method would be to filet the fish raw and use the head and bones to make your fish stock.

Serve with Creole Boiled Rice and garnish with chopped parsley, lemon slices, and a genourous helping of the Creole Sauce from the pan.

Serves 2-4 depending on the size of your fish.

From Nola Cuisine

Be sure and check out my ever growing Index of Creole & Cajun Recipes which is a directory of all of the recipes featured on this site!

Related Posts:

Cajun Catfish Courtbouillon Recipe

Turbo Dog Barbecue Sauce Recipe

From Nola Cuisine

Barbecue Sauce is just one of those things that American outdoor cooks just love to tweak and experiment with, I’m no exception. I like my sauce to be balanced with sweetness and acidity with the appropriate amount of heat, and I never use liquid smoke because it tastes like liquid smoke. I do however throw a handful of well washed wood chips into the sauce while it’s simmering for a woodsy flavor, the chips are later strained out. I achieve the smoky flavor during the cooking process.

Abita Turbo Dog is a dark beer from Abita Springs, Louisiana with flavors of chocolate, coffee and carmel, which adds a nice depth to this sauce.

Turbo Dog Barbecue Sauce recipe

1 Bottle Abita Turbo Dog
2 cups Ketchup
1/4 Cup Apple Cider Vinegar
1/4 Homemade Worcestershire Sauce
1/2 Cup Brown Sugar (see note here for homemade)
2 Tbsp Creole Mustard
1 Tbsp Yellow Mustard
1 Tbsp Crystal Hot Sauce
1 Tbsp Basic Barbecue Rub
1/2 tsp Black Pepper, freshly ground
1 Jalapeno, chopped
2 Garlic cloves, chopped
1 handful Pecan wood chips (well washed)

Combine all ingredients in a small saucepan. Bring to a boil, reduce the heat and simmer until the sauce is thickly coats the back of a spoon, about 45 minutes to 1 hour.

Try it with my Baby Back Ribs with Turbo Dog Barbecue Sauce!

From Nola Cuisine

Related Posts:

Baby Back Ribs with Turbo Dog Barbecue Sauce Recipe
Basic Barbecue Rub

Eggs Sardou Recipe

Eggs Sardou was created at Antoine’s, named after French playwright Victorien Sardou, and remains one of the grandest of the grand New Orleans egg dishes, of which there are many.
I boiled fresh artichokes for this recipe, but it would certainly be alright to use good quality canned Artichoke bottoms, in fact, I wish I had, it wasn’t worth the extra effort and cost.

Eggs Sardou Recipe

4 Poached Eggs (See below)
1 Recipe Creamed Spinach (see below)
1 Recipe Hollandaise Sauce (see below)
4 Artichoke bottoms
Paprika for sprinkling

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.

Serves 2.

Poached Eggs Recipe

Fill a dutch oven with 1″ of water, heat until just below a simmer. Add a few dashes of white vinegar. Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in. With a slotted spoon, gently move the ghost like strands of white back to the yolk. The eggs are done when the whites are no longer transparent, and the yolks are still runny. Remove with a slotted spoon and gently dry off with a towel.

Creamed Spinach Recipe

1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
1 Pint Heavy Cream, reduced by 3/4 of its volume
A pinch Freshly Grated Nutmeg
A pinch of Cayenne
1 tsp Crystal hot sauce
A few drops of Worcestershire sauce
Kosher salt to taste

Hollandaise Sauce Recipe

2 tsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Crystal Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup.

For more recipes check out my Index of Creole & Cajun Recipes!

Cajun Catfish Courtbouillon Recipe

A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce (future post). Here is my recipe for the Cajun Catfish Courtbouillon which is just pure, down home goodness:

Cajun Catfish Courtbouillon Recipe

1 lb of Catfish Fillets cut into 2 inch pieces
2 Tbsp Creole Seasoning
2 Tbsp Bacon drippings or vegetable oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
Fish Stock, Seafood Stock or water to cover, about 2-3 cups
2 Fresh Bay Leaves
2 Tbsp Fresh Thyme leaves
1/4 Cup Dark Roux
Kosher Salt, Black Pepper, Cayenne to taste
3-4 dashes Peychaud Bitters (optional)
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce (I use Crystal)
3 Lemon Slices
2 Tbsp. Flat Leaf Parsley, Chopped
1/4 Cup Thinly sliced Green Onions
1 Recipe Creole Boiled Rice

Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.

Serves 3-4

Related Posts:
Redfish Courtbouillon

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