Couche Couche with Berry Maple Syrup and Cream
Open–Faced Egg Sandwiches with Arugula Pesto
Cheddar Scallion Tasso Biscuit Sandwiches
Cheesy Cornmeal Waffles with Maple Bacon, Egg, and Avocado
Mini Farmers’ Market Frittatas
This dish takes decadence to a whole new level, and with a hot cup of coffee, these pecan cinnamon rolls will get your weekend started right!
Ingredients:
Dough
2½ cups all-purpose flour
2 tbsp. sugar
1¼ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1¼ cups buttermilk
2 tbsp. unsalted butter, melted
Filling
¾ cup brown sugar
¼ cup granulated sugar
2½ tsp. cinnamon
⅛ tsp. salt
4 tbsp. butter, melted
½ cup pecans, chopped
Caramel Praline Sauce
¼ cup butter
½ cup brown sugar
½ cup heavy cream
¼ cup pecans, roughly chopped
Directions:
1. Preheat oven to 425 degrees.
2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl and whisk to combine.
3. Add buttermilk and 2 tablespoons of melted butter to the dry ingredients and stir with a wooden spoon until dough comes together. The dough should be shaggy.
4. Make the filling by combining brown sugar, granulated sugar, cinnamon, salt, 2 tablespoons melted butter, and chopped pecans until it has a wet sand-like texture.
5. Place dough onto a floured surface and knead until smooth, 1 to 2 minutes.
6. Roll the dough out into a rectangle until it’s around ⅛-inch thick.
7. Brush 2 tablespoons of melted butter onto the dough and then evenly distribute the pecan cinnamon filling.
8. Carefully roll the dough until you form a log, pinching the ends to keep the log together.
9. Cut into 8 rolls and place into a greased round cake pan or cast-iron skillet.
10. To prepare caramel praline sauce, melt butter and brown sugar in a small saucepan until sugar has melted and is hot and bubbly.
11. Turn off heat and stir in heavy cream and pecans until sauce has thickened.
12. Spoon ¼ cup of the praline mixture over top of the cinnamon rolls and bake for 20 to 25 minutes until cinnamon rolls are cooked through and browned.
13. Add more praline sauce after cooking before serving. Serve immediately.
Ingredients:
Dough
1 packet dry active yeast
1 cup warm water
2 tsp. honey
1 cup all-purpose flour
1½ cups whole wheat flour
1 tbsp. olive oil
1½ tsp. kosher salt
Toppings
1 lb. andouille sausage
½ lb. Manchego cheese, grated
4 green onions, thinly sliced
4–5 eggs
Directions:
1. Combine yeast, warm water, and 1 teaspoon of honey in a stand mixer.
2. Let the mixture sit for 5 to 10 minutes until yeast is bubbly.
3. Slowly add in half of both flours along with the olive oil, remaining honey, and salt, into the yeast mixture using the dough hook attachment.
4. Add in the rest of the flour at this time. Turn the mixer to medium speed and let dough come together for 5 minutes.
5. Turn dough out onto a lightly floured surface and knead a few times until a smooth ball forms. This will take about 2 to 3 minutes.
6. Place the dough in an oiled bowl and cover with a towel and leave in a warm spot to rise.
7. Let the dough rise for 30 minutes.
8. Preheat oven to 450 degrees.
9. Slice sausage into rings and sauté in a skillet on medium heat until browned. Move onto a paper towel–lined plate to remove excess grease.
10. Roll out dough on a lightly floured surface and roll out until the dough is ⅛-inch thick (or to desired thickness) and drizzle with olive oil.
11. Layer your cheese first, and then andouille sausage into a single layer.
12. Bake at 450 degrees for 15 to 20 minutes.
13. In the last 5 minutes, crack eggs over the pizza and return to the oven until whites of the eggs are cooked through.
14. Garnish with green onions and serve immediately.
Ingredients:
2 tbsp. sesame oil
1 tbsp. ginger, grated
2 garlic cloves, minced
¼ lb. tasso (can substitute bacon)
6 green onions, diced
3 cups cooked white rice (leftover rice works great)
¼ cup soy sauce
1 tbsp. rice wine vinegar
¼ cup frozen peas
4 eggs
sriracha sauce for serving
Directions:
1. Heat 2 tablespoons of sesame oil in a large skillet or wok over medium heat.
2. Sauté ginger, garlic, Tasso, and half of the green onions until tender and Tasso has browned.
3. Add rice to the pan and fry for 5 to 10 minutes until all the flavors have combined.
4. Pour in soy sauce and rice wine vinegar and continue to stir-fry for another five minutes.
5. Add peas and heat through.
6. Melt butter in a separate skillet and fry eggs over medium-high heat until whites are cooked through.
7. Top fried rice with eggs, extra green onions, and Sriracha sauce.
Ingredients:
8 eggs
2 cups milk
1 cup sugar
¼ cup brandy
2 tsp. vanilla
1 tbsp. cinnamon
4 thick-cut slices challah bread
1 tbsp. butter
¼ cup almonds, blanched and sliced
maple syrup and powdered sugar for serving
½ cup strawberries, sliced
Directions:
1. Combine eggs, milk, sugar, brandy, vanilla, and cinnamon in a large bowl. Mix well.
2. Pour mixture over the bread in a large bowl and let sit for 10 minutes, turning once.
3. Preheat oven to 425 degrees.
4. Heat a large skillet over medium heat, add 1 tablespoon of butter and let melt.
5. Dip your pieces of soaked bread into the almonds on one side and place almond side down on the skillet.
6. Cook for 5 to 7 minutes, turning once, and browning each side of the toast.
7. Transfer the toast to a baking sheet and continue to cook in the oven for 10 to 15 minutes until the custard is cooked through.
8. Drizzle with maple syrup and dust with powdered sugar. Serve with fresh, sliced strawberries.
Boudin is a mixture of rice, meat, and spices that comes in a casing and looks like sausage. It can be found in most groceries where specialty sausages are located.
Potato Ingredients:
2 cups red potatoes
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. cracked pepper
1 tsp. steak seasoning
Omelette Ingredients:
1 tbsp. celery, diced
1 tbsp. green bell pepper
1 tbsp. red bell pepper
1 tbsp. white onion
1 tbsp. olive oil + 1 tbsp. butter
4 eggs
1 tsp. black pepper
1 link of boudin sausage, casing removed
1 tsp. salt
½ cup green onions, diced
Hollandaise Sauce (see page 1)
Directions:
1. Preheat oven to 425 degrees.
2. Slice potatoes into wedges and drizzle with 1 tbsp. of olive oil, and season with salt, pepper, and steak seasoning.
3. Roast potatoes for about 35 to 45 minutes, until potatoes are golden and crispy.
4. Sauté celery, bell peppers, and onion in 1 tablespoon of olive oil and 1 tablespoon of butter until translucent and tender, about 10 minutes. Make Hollandaise Sauce while your vegetables are sautéing.
5. Whisk two eggs at a time until yolks and whites are well combined, and season with salt and cracked pepper.
6. Heat a small skillet over medium heat and spray with nonstick spray.
7. Add eggs to the pan and let eggs set for a few minutes.
8. Layer half of the sautéed vegetables, and half of the boudin to the eggs.
9. Gently fold over one half of the omelette to cover the boudin and veggies.
10. Let cook for 2 minutes and then gently flip to cook on the other side for 2 more minutes until eggs are cooked through.
11. Repeat process one more time to make the second omelette.
12. To serve, top omelette with Hollandaise Sauce and green onions with a side of roasted potatoes.
Ingredients:
4 slices bacon
10 cups water
1 tbsp. + 1 tsp. salt
2 cups old-fashioned grits
1½ cups smoked gouda cheese, grated
2 tbsp. unsalted butter
2 tsp. cracked black pepper
3 cloves garlic, minced
2 lb. shrimp, peeled and deveined
¼ tsp. red chili flakes
¼ cup dry white wine
1 tbsp. butter
juice of 1 lemon
2 tbsp. parsley
4 green onions
Directions:
1. Chop bacon into small pieces. Sauté bacon in a large pan until crispy. Remove from pan.
2. Bring 9 cups of water to a boil, and add 1 tablespoon of salt.
3. Whisk in grits to prevent lumps and reduce heat to simmer. Cover and let cook for 10 minutes or until grits are tender.
4. Add cheese and 2 tablespoons of butter to the grits, along with 1 teaspoon pepper, and stir until butter and cheese have melted. At this time, taste and add more salt and pepper if desired. Turn heat to low and cover.
5. Add minced garlic to bacon grease and cook for 1 minute.
6. Add shrimp in a single layer and season with salt, pepper, and red chili flakes, and cook for 2 minutes per side until shrimp are pink.
7. Remove shrimp. Add ¼ cup of wine to deglaze pan and reduce for a couple of minutes.
8. Add shrimp and bacon to the pan again and add 1 tablespoon of butter, lemon juice, and parsley.
9. Toss the shrimp with the sauce, serve over grits, and top with green onions.
Couche Couche with Berry Maple Syrup and Cream
Couche Couche is a traditional Louisiana cornmeal breakfast made in a skillet.
Ingredients:
2 cups cornmeal
1½ tsp. salt
1 tsp. baking powder
1½ cups milk
2 pieces bacon
1 cup fresh berries (any variety)
1 cup maple syrup
1 tsp. vanilla
¼ cup heavy cream
Directions:
1. Add cornmeal, salt, baking powder, and milk, in a large bowl and mix until all ingredients are combined.
2. Sauté bacon in a cast-iron skillet until crispy and remove the bacon, leaving the drippings behind.
3. Heat the bacon drippings on medium-high heat and add the cornmeal mixture, allowing a crust to form on the bottom of the skillet, similar to making regular cornbread.
4. Reduce heat to medium and begin to scrape the pan until large lumps form and cornmeal is cooked through, about 15 to 20 minutes.
5. Chop bacon and add back to the pan.
6. Heat berries and maple syrup in a small saucepan until berries have softened and a syrup has formed.
7. Purée the berry maple syrup in a blender or food processor until smooth.
8. To serve, drizzle the berry maple syrup over the couche couche along with a drizzle of cream.
Open-Faced Egg Sandwiches with Arugula Pesto
Ingredients:
½ cup arugula
1 tbsp. pine nuts
1 garlic clove
¼–⅓ cup extra virgin olive oil
¼ cup parmesan cheese, grated
salt and pepper
6 strips bacon
2 eggs
2 pieces whole wheat bread
½ cup grape or cherry tomatoes, quartered
Directions:
1. Combine arugula, pine nuts, garlic, olive oil, parmesan cheese, salt, and pepper in a food processor and blend until smooth. Set aside.
2. Cook bacon in a skillet over medium heat until crispy. Place cooked bacon onto a paper towel–lined plate to remove excess grease.
3. Heat the same pan over medium heat and crack 2 eggs over the pan in the bacon grease and fry on one side until egg whites are cooked through.
4. Toast whole wheat bread.
5. Layer 3 strips of bacon on each piece of bread, top with fried egg, and drizzle with arugula pesto.
6. Place tomatoes over top and serve immediately.
CULTURE THROUGH FOOD
Food in Louisiana is more than just something that feeds your body. It’s a tradition, a common ground, the center of any gathering, and the link to every Cajun family’s ancestors. While all Cajun and Creole families might make gumbo and boil crawfish, every family has a slightly different recipe or method to cooking these traditional dishes. Their recipes have been passed down from their fathers, grandparents, or great aunts. Every time these dishes are prepared, a part of their heritage comes alive.
The pride that most Cajuns have about their cooking is something to be admired. It’s one of the few cultures where both men and women alike find their way in the kitchen. The melting pot of flavors that have made Cajun cuisine what it is have people flocking to the state for a taste of the real thing! It’s what made me fall in love with the culture and is one of the reasons I wanted to create this cookbook.
I love knowing my son will get to experience his Cajun heritage through the food he will learn to make—food that was passed down from his grandparents and his father and me. These core recipes—that the people in Louisiana hold dear to their hearts and still cook the way they were taught by their families—have kept the culture vibrant throughout the years.
Louisiana is one of the most culturally rooted states. The Cajun French language is still prevalent in certain areas, and the traditions are very much alive through the food that has made Louisiana famous. These traditions separate Louisiana from the rest and draw people, including me, in, making us falling in love with this place over and over again.
I believe that when visiting a new place, the best way to get to know the people and the culture is by eating the food. Through the food, you can learn so much about a place and have an instant connection with its people.
With every bite, you can taste not only the layered and intentional ingredients, but also the love poured into each dish. It’s a talent that Cajun and Creole cooks have mastered and makes them unique from other areas in the country.
I had never visited Louisiana nor had I tasted any of the food that I have come to love so much today until I met my husband. Eleven years ago, I tasted my first crawfish and never looked back. I fell in love with this place, where food invited me to become a part of its culture and everything about it was authentic.
I have come to know Louisiana as my second home throughout the years of not only marrying into a Cajun family, but also through the food that I have eaten. My hope is that through my new take on traditional recipes, you will be able to experience a little bit of Louisiana in your own kitchen too.
Cheddar Scallion Tasso Biscuit Sandwiches
Ingredients:
2 cups self-rising flour
¼ cup cold butter, cut into pats
⅔ cup cold milk
2 scallions, chopped
1 cup cheddar cheese
1 egg, beaten well
½ lb. tasso, sliced thin
1 tbsp. mayonnaise
Directions:
1. Preheat oven to 425 degrees.
2. Place flour in a bowl and work in the cold butter until the butter is broken up into small pieces.
3. Add your milk until the mixture just comes together.
4. Fold in scallions and cheese until well combined.
5. Scoop dough onto a well-floured surface and fold it over on itself several times until smooth. Use more flour if necessary to prevent sticking.
6. Roll the dough out into a rectangle about ½-inch thick.
7. Cut biscuits with a biscuit cutter or slice into rectangles.
8. Place biscuits onto an un-greased cookie sheet, leaving room between each biscuit.
9. Beat 1 egg and brush the top of each biscuit lightly to ensure a golden top.
10. Bake the biscuits for 10 to 15 minutes until they are golden brown.
11. While biscuits cook, sauté Tasso until browned.
12. Cut biscuits in half.
13. Spread a very thin layer of mayonnaise and then layer 1 to 2 slices of Tasso between each biscuit and serve immediately.
Cheesy Cornmeal Waffles with Maple Bacon, Egg, and Avocado
Ingredients:
8 slices bacon
2 tbsp. maple syrup
1¾ cup all-purpose flour
1¼ cups yellow cornmeal
1 tbsp. baking powder
¼ tsp. salt
1 cup cheddar cheese, shredded
6 eggs
1 cup milk
1 cup buttermilk
1 tbsp. honey
3 tbsp. vegetable oil
1 tbsp. butter
¼ tsp. red chili flakes
salt and pepper
1 avocado, sliced
Directions:
1. Preheat oven to 400 degrees.
2. Drizzle maple syrup over bacon and place on a parchment-lined baking sheet.
3. Place bacon into the oven and let cook for 15 to 20 minutes until bacon is cooked, turning once. (Note: Keep an eye on it, as the maple syrup can burn easily.) Set bacon aside and lower oven to 200 degrees.
4. Mix flour, cornmeal, baking powder, salt, and cheese, in a bowl together and whisk to combine.
5. Combine 2 of the eggs, milk, buttermilk, honey, and oil in a small bowl and then add to the dry ingredients.
6. Heat waffle iron and cook waffles until done.
7. Keep waffles warm in a 200-degree oven until ready to serve.
8. Melt 1 tablespoon butter and fry remaining 4 eggs until whites are cooked through.
9. To serve, stack 2 waffles and then layer two pieces of maple bacon, a fried egg, and avocado over top of the waffle and sprinkle with red chili flakes. Serve immediately.
Mini Farmers’ Market Frittatas
Any vegetables can be substituted based upon farmers’ market availability!
Ingredients:
1 tbsp. olive oil
1 large shallot, diced
1 tbsp. sage, chopped
1 tbsp. + 1 tsp. salt
1 tsp. cracked black pepper
1 sweet potato, diced small
2 cups baby kale
8 eggs
1 tbsp. milk
1 cup mozzarella cheese
¼ cup parmesan cheese
Directions:
1. Preheat oven to 350 degrees.
2. Line a muffin tin with individual parchment cups.
3. Heat a large skillet over medium heat and add olive oil, shallot, sage, 1 teaspoon salt, and pepper. Add sweet potatoes, sauté for 10 to 15 minutes until potatoes start to become tender, and then wilt in the kale by adding a little at a time.
4. In the meantime, in a large bowl, add eggs, 1 tablespoon milk, and the rest of the salt, and whisk until well combined.
5. Stir in mozzarella cheese.
6. Add sweet potato mixture to the eggs and stir.
7. Ladle the egg mixture into the parchment cups, about one ladle per cup.
8. Top with the parmesan cheese and bake for 20 to 25 minutes until eggs are cooked through.
Ingredients:
Crawfish Cake
1 cup cooked crawfish tails
2 green onions, sliced thin
1 tbsp. fresh parsley, chopped
1 egg
1 tsp. kosher salt
½ tsp. cracked pepper
1¼ cup bread crumbs
2 tbsp. vegetable oil
Additional Ingredients
4 slices canadian bacon
2 tbsp. Hollandaise Sauce (see page 1)
2 english muffins
2 tbsp. butter
4 eggs
1 tsp. kosher salt
2 tsp. vinegar
1 tbsp. parsley for garnish
2 tsp. vinegar
Directions:
1. Roughly chop crawfish tails and combine with chopped green onions, parsley, egg, salt, pepper, and bread crumbs. Form 4 patties from the mixture.
2. Heat a cast-iron skillet over medium heat with vegetable oil.
3. Brown crawfish cakes on both sides for 5 minutes per side, until golden brown.
4. Sauté Canadian bacon on each side for 2 minutes in the same skillet, and remove from heat.
5. Make Hollandaise Sauce, set to the side.
6. Butter English muffins and broil until golden brown.
7. Poach eggs by heating 1 teaspoon kosher salt and 2 teaspoons of vinegar in an inch of water in a large sauce pan. Bring the water to a simmer over medium heat. Crack very cold eggs one at a time in a small ramekin and gently place into the simmering water. Turn off the heat, put the lid back on, and leave for 5 minutes with no peeking.
8. To serve, layer Canadian bacon onto English muffin, then add crawfish cake, top with poached egg, hollandaise, and garnish with green onions and parsley. Serve immediately.
