Easy Roasted Salmon over Corn Maque Choux
Cajun Spiced Sea Scallop Caesar Salad
Chicory Coffee Rubbed NY Strips and Skillet Haricot Verts
Satsuma Chipotle Roasted Chicken with a Citrus Pecan Salad
Blackened Redfish over Garlic Spinach and Cheesy Polenta
Grilled Cajun Stuffed Pork Chops over Goat Cheese and Chive Mashed Potatoes
Ingredients:
1 tbsp. olive oil
¼ cup onion, chopped
2 garlic cloves, minced
salt and pepper to taste
2 tbsp. Cajun Seasoning (see page 3)
¼ cup white wine
¼ cup fresh lemon juice, about 2 lemons
2 bay leaves
½ cup worcestershire sauce
½ cup unsalted butter
1½ lb. large gulf shrimp, unpeeled
¼ cup chives, chopped
french bread for dipping
Directions:
1. Heat olive oil over medium heat in a large skillet.
2. Add onion, garlic, salt, and pepper, and let cook for 2 to 3 minutes.
3. Add Cajun spice and continue to cook for 2 to 3 more minutes.
4. Deglaze the pan by adding the wine and lemon juice, and cook for another couple of minutes until wine reduces.
5. Add bay leaves and Worcestershire sauce and stir to combine. Let reduce for 5 minutes, and then add butter to the pan.
6. Continue to reduce and thicken sauce for another 5 to 10 minutes.
7. Add shrimp to the pan and let cook until pink, about 3 to 5 minutes, stirring to coat shrimp with sauce.
8. Serve shrimp in a bowl with a generous amount of sauce, topped with chives, and French bread on the side for dipping.
Close your eyes. You’re in South Louisiana and it’s the heat of summer. The humidity is at an all-time high and the aromas of various spices are wafting through your nose. The sun is out strong and right now you’d do just about anything for a cold beer.
Someone is boiling crawfish nearby. Hot and spicy crawfish. Seems like a strange thing to enjoy when your body is already radiating heat, although oddly enough, the two go hand-in-hand. My first memory of a crawfish boil goes something like this …
The whole family has gathered ‘round, people are chatting (some in Cajun French, which I can’t understand but love all the same), the heat is relentless as everyone gathers under a small section of shade. There’s a long picnic table and rolls of paper towels are placed periodically down the center. My father-in-law, who happens to be the best boiler I’ve ever met, announces the crawfish are ready and we all scurry quickly to claim our spot at the table. The crawfish are poured out directly onto the table piping hot and I grab my first, unsure of what to do next. I follow instructions given to me by family members, and although I’m a little slower than the rest, I am immediately hooked on these spicy little crustaceans. It didn’t take me long to get the hang of the whole thing, and these days I can keep up with most born Cajuns when it comes to peeling and eating crawfish.
There is just something about a hot Louisiana day that is more satisfying when your mouth is tingling from deliciously boiled crawfish. That, followed by drinking an ice-cold beer, is the perfect Saturday in my book. It’s this spicy quality in Cajun cuisine that I love so much. I have always been a fan of spicy foods of all varieties, and my enjoyment for a little heat grew to an all-time high after living in Louisiana. The good news is, the spiciness does not stop with crawfish boils. Traditional Cajun seasoning is found in most of the traditional dishes prepared.
You can buy several brands of premade Cajun seasoning in stores, but I prefer making my own since usually most of the spices are already in my spice cabinet. I share my own Cajun seasoning in this book; to me it is just the right balance of heat!
In most cultures where spicy food is prevalent, rice is usually served as part of the core diet—the same is true in Louisiana. Rice has always been a staple in Cajun cuisine, and it’s no wonder since it’s the perfect side to serve alongside spicy dishes. Grown locally, rice has always been easily accessible and can be eaten during breakfast, lunch, or dinner. My husband was raised eating eggs and rice for breakfast, which is what inspired my Cajun Breakfast Fried Rice on page 10.
Louisiana as a whole has a spicy culture, so it only makes sense that the food would reflect this. The spice is not for the faint of heart, but even when your lips are burning, the food and taste of this place is something to be remembered.
Easy Roasted Salmon over Corn Maque Choux
Ingredients:
Corn Maque Choux
6 ears corn
2 tbsp. butter
1 tbsp. olive oil
1 red bell pepper
1 onion
4 green onions
½ tsp. paprika
2 sprigs fresh thyme
2 tsp. kosher salt
1 tsp. black pepper
½ cup heavy cream
¼ tsp. cayenne
¼ cup fresh parsley, chopped
Salmon
¾ lb. wild sockeye salmon
1 tbsp. kosher salt
1½ tsp. cracked black pepper
1 tbsp. fresh lemon juice
1 tbsp. fresh parsley, chopped
Directions:
1. Preheat oven to 425 degrees.
2. Remove corn kernels from the corn cobs.
3. Heat a skillet over medium high heat; add butter and olive oil.
4. Add red bell pepper, onion, green onions, paprika, thyme, salt, and pepper. Cook for 5 minutes.
5. Add corn and cook for another 2 minutes.
6. At this time, add heavy cream and let simmer for 5 minutes. Top with fresh parsley.
7. Season salmon with salt and pepper and place on an aluminum foil–lined baking sheet.
8. Cook the salmon for 12 minutes, turning the oven to broil for the last 2 minutes.
9. Squeeze fresh lemon juice over top of the salmon and sprinkle with parsley before serving.
10. Serve salmon alongside or over top of the corn maque choux.
In my book, nothing says “I love you” more than a homemade pizza—this combination of savory tasso ham, creamy brie, and sweet pear will be your new favorite Friday night in.
Ingredients:
1 cup warm water
1 packet dry yeast
4 tsp. honey
1 tbsp. + 2 tsp. olive oil
1½ tsp. kosher salt
2½–2¾ cups all-purpose flour
½ lb. tasso
2 red pears
¾ lb. brie
1 large shallot
fresh cracked black pepper
Directions:
1. Combine yeast, warm water, and 1 teaspoon of honey in a stand mixer.
2. Let sit for 5 minutes until yeast is bubbly.
3. Add in olive oil, another teaspoon of honey, salt, and half of the flour, and mix on medium speed with a dough hook.
4. Slowly add the rest of the flour and knead until a dough ball has formed, about 5 minutes.
5. Turn out dough onto a heavily floured surface and knead by hand for 2 to 3 minutes until dough is smooth.
6. Place into an oiled bowl, cover with a dish towel, and let rise for 30 minutes in a warm place.
7. After the dough has risen for 30 minutes, turn out onto a floured and clean surface.
8. Preheat oven to 450 degrees.
9. Slice brie, Tasso, pear, and shallot, into very thin slices.
10. Punch dough down and divide the dough into two equal halves.
11. Knead each half for 2 minutes until you have a smooth ball.
12. Roll out the dough to about ⅛-inch thick.
13. Drizzle with 1 teaspoon of olive oil, and top with sliced brie, thinly sliced Tasso, pear, and shallots.
14. Crack fresh black pepper over top before putting into the oven for 20 minutes.
15. Remove from oven and drizzle each pizza with 1 teaspoon of honey.
Cajun Spiced Sea Scallop Caesar Salad
Ingredients:
2 tbsp. olive oil
1 cup day-old bread, diced into large cubes
½ cup parmesan cheese
12 sea scallops
2 tbsp. Cajun Seasoning (see page 3)
2 tbsp. butter
2 romaine lettuce hearts
½ tsp. salt
½ tsp. cracked pepper
Caesar Dressing
¼ cup mayonnaise
2 tbsp. dijon mustard
½ tsp. worcestershire sauce
1 tsp. anchovy paste
1 garlic clove
juice of 1 lemon
pinch salt
black pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Drizzle olive oil over bread cubes and sprinkle with salt and pepper. Toss to combine.
3. Spread out bread evenly onto a baking sheet and bake for 5 minutes and then switch oven to broil for about 1 minute to brown the tops of the croutons, careful not to burn.
4. Make dressing by combining mayo, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, lemon juice, salt, and pepper, in a food processor and blend until well combined. Set aside.
5. To make the cheese wheels, grate parmesan cheese onto a silpat or parchment-lined baking sheet into 6 piles, about a tablespoon each.
6. Bake at 350 degrees until cheese has melted, about 3 to 5 minutes. Let cool and set aside.
7. Pat scallops dry on both sides to ensure a good sear. Season both sides of the scallops with the Cajun Seasoning.
8. Heat an iron skillet over medium-high heat and add 2 tablespoons of butter.
9. Sear scallops on each side for 3 minutes, until crust has formed and scallops are done cooking.
10. Arrange romaine lettuce onto two plates, add scallops, cheese wheels, and croutons, and drizzle dressing over top. Serve immediately.
Chicory Coffee Rubbed NY Strips and Skillet Haricot Verts
Ingredients:
Steaks
2 tbsp. ground chicory coffee
2 tbsp. brown sugar
1 tbsp. chili powder
2 tsp. kosher salt
1 tsp. paprika
1 tsp. cracked black pepper
1 tsp. dry mustard
2 (1½ inch thick) new york strip steaks
Haricot Verts
1 lb. Haricot Verts (French Green Beans)
1 Shallot
1 Garlic Clove, minced
¼ cup Chicken Stock
1 tsp. Kosher Salt
1 tsp. Black Pepper
1. Combine coffee, brown sugar, chili powder, kosher salt, paprika, black pepper, and dry mustard in a small bowl to make a rub.
2. Bring steaks to room temperature and rub them liberally with the coffee spice blend.
3. Heat grill to high heat, about 500 degrees.
4. On the stove, bring a large pot of water to a boil.
5. Add green beans and cook for two minutes.
6. Remove the green beans and immediately shock in ice-cold water. Drain thoroughly.
7. In a large skillet, heat olive oil over medium heat. Sauté shallot and garlic for 2 to 3 minutes until tender, careful not to burn.
8. Add in blanched green beans, chicken stock, salt, and pepper, and sauté for 5 minutes or until chicken stock has reduced.
9. Cook steaks on the grill with lid open for 5 minutes per side.
10. Let rest after removing from the heat for 5 minutes until ready to serve.
11. Serve alongside haricot verts.
Satsuma Chipotle Roasted Chicken with a Citrus Pecan Salad
Simple meals that are fresh and full of flavor happen to be one of my favorite ways to cook. This roasted chicken with a fresh salad is the perfect way to wow that special someone and to utilize the ingredients found at your local farmers’ market.
Ingredients:
Chicken
½ cup fresh satsuma juice (can substitute another citrus fruit)
3 tbsp. fresh rosemary
3 chipotle peppers in adobo sauce + 1 tbsp. sauce
2 garlic cloves
1 tbsp. kosher salt
1 tsp. cracked black pepper
1 whole chicken
Citrus Pecan Salad
3 cups mixed greens
¼ cup whole pecans
2 oz. crumbled goat cheese
1 grapefruit, peeled and sliced
1 orange, peeled and sliced
Vinaigrette
2 tbsp. dijon mustard
1 tsp. honey
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. cracked pepper
Directions:
1. Mix satsuma juice, rosemary, chipotle peppers and sauce, garlic, salt, and pepper, in a food processor and pulse until well combined.
2. Pour over the chicken and let sit for 2 hours (or overnight).
3. Preheat oven to 425 degrees.
4. Place chicken in a Dutch oven and cover for 40 minutes.
5. After 40 minutes, remove the lid and cook for 15 to 20 more minutes until skin has browned nicely and chicken is cooked through.
6. Loosely tent the chicken with aluminum foil and let the chicken rest for 10 minutes before serving.
7. For the salad, combine the greens, pecans, goat cheese, and citrus slices in a bowl and drizzle dressing on top.
8. Combine Dijon mustard, honey, red wine vinegar, olive oil, salt, and pepper in a small bowl and whisk to combine to make dressing.
9. Dress the salad right before serving. Serve chicken alongside salad.
Blackened Redfish over Garlic Spinach and Cheesy Polenta
Ingredients:
Redfish
2 redfish filets
2 tbsp. Cajun Seasoning (see page 3)
¼ cup unsalted butter
2 links boudin
Spinach
1 tbsp. olive oil
2 garlic cloves
1 lb. spinach
Polenta
1¾ cup cornmeal
6 cups water
1 tbsp. salt
1¾ cup cornmeal
4 tbsp. unsalted butter
½ cup parmesan cheese
½ tsp. cracked black pepper
Directions:
1. Season redfish with Cajun Seasoning on both sides.
2. Melt butter in an iron skillet over high heat.
3. Add fish to the hot pan and cook on each side for 5 to 6 minutes, until fish is flaky.
4. Meanwhile, heat boudin through on a grill pan or skillet.
5. Remove boudin from casing and top the fish, one link per piece of fish.
6. In a large skillet, heat olive oil over medium heat.
7. Add garlic to the oil and immediately start adding spinach, wilting a little at a time.
8. Cook until spinach is just wilted and garlic is fragrant, about 5 minutes.
9. Bring water to a boil in a large pot and add salt once the water is boiling.
10. Whisk in cornmeal to ensure the polenta will be smooth.
11. Reduce the heat, cover, and simmer for 15 minutes until the polenta is thick and creamy.
12. Stir in butter and cheese until melted and creamy.
13. Taste, and adjust salt and pepper as needed.
*To serve, spoon some polenta onto a plate topped with spinach, followed by the redfish and boudin.
Ingredients:
1 lb. crawfish tails
2 tbsp. olive oil
2 garlic cloves, minced
1 tbsp. fresh parsley
1 tsp. salt
½ tsp. pepper
15 oz. ricotta cheese
50–60 wonton wrappers
¼ cup water
¼ tsp. red pepper flakes
1 can crushed tomatoes
½ cup dry white wine
½ cup heavy whipping cream
½ cup parmesan cheese
¼ cup clam juice
Directions:
1. Roughly chop crawfish tails.
2. Heat 1 tablespoon of olive oil over medium heat in a large skillet.
3. Add 1 clove of minced garlic, crawfish tails, parsley, and salt and pepper to the pan and sauté until garlic is tender and crawfish have heated through.
4. Remove from heat and add crawfish mixture to a bowl along with the ricotta cheese.
5. To prepare wonton wrappers, cut out circles with a biscuit or cookie cutter.
6. Lay out circles onto a parchment-lined baking sheet and place a teaspoon of the crawfish filling in the center of each circle, careful not to overfill.
7. Brush the edge of the wonton wrapper with water, place the top circle on, and press to seal the ravioli. Use a fork to create a decorative edge and ensure seal. Continue same steps with the rest of the wonton wrappers.
8. In the same skillet that crawfish were heated in, add another tablespoon of olive oil and sauté the rest of the garlic with the red pepper flakes.
9. Add in crushed tomatoes, wine, salt, and pepper, and stir to combine. Continue to cook for another 5 minutes.
10. In the meantime, bring a large pot of water to a boil. Add a good amount of salt to the boiling water.
11. Add ravioli to the boiling water in small batches (about 6 ravioli at a time) and boil until the ravioli float. This will take about 2 to 3 minutes per batch.
12. Remove the cooked ravioli back to the parchment-lined baking sheet.
13. Turn off the heat on the tomato sauce. Add heavy cream and stir.
14. Fold in ravioli gently.
15. Top with parmesan cheese and chopped parsley and serve immediately.
I love the idea of taking a dish that is usually meant to feed a crowd and turning it into something more intimate. These pot pies will not disappoint and make for a perfect date night in!
Ingredients:
1 boneless chicken breast
1 link andouille sausage
1 boneless pork chop
2 stalks celery
1 onion
1 green bell pepper
2 cloves garlic
salt and pepper to taste
1 tbsp. Cajun Seasoning (see page 3)
2 tbsp. vegetable oil
½ cup dark beer
1 cup chicken stock
3 tbsp. flour
½ cup milk
1 tbsp. butter
1 tbsp. thyme
2 sheets puff pastry (thawed)
1 egg + 1 tsp. water
Directions:
1. Dice chicken, sausage, and pork into bite-sized cubes and season with salt and pepper.
2. Chop celery, onion, bell pepper, and garlic.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
4. Brown all the meat in batches, careful not to overcrowd the pan to ensure good color is achieved.
5. Remove the meat from the pan once browned (it won’t be cooked all the way through), and add in all chopped vegetables.
6. Season the veggies with salt, pepper, and Cajun Seasoning, and continue to sauté for 5 minutes until softened.
7. Deglaze the pan with the dark beer and let reduce for 2 minutes.
8. Add chicken stock and meat back to the pan and cover for 15 minutes to finish cooking the meat.
9. Remove meat and veggies from the liquid with a slotted spoon.
10. Make a slurry with flour and milk by combining in a mason jar and shaking vigorously until there are no lumps.
11. Add the slurry to the broth and stir until thickened. Add 1 tablespoon of butter.
12. Combine the meat and veggies back into the sauce and stir to combine.
13. Grease two individual baking dishes or one larger size baking dish and fill with the pot pie filling.
14. Top with puff pastry and trim edges with a knife, creating a slit in the middle on the top to allow steam to escape.
15. Beat 1 egg with 1 teaspoon of water to create an egg wash.
16. Brush tops with egg wash and bake for 15 to 20 minutes until tops are golden brown.
Grilled Cajun Stuffed Pork Chops over Goat Cheese and Chive Mashed Potatoes
Ingredients:
Stuffed Pork Chops
1 stalk celery
½ onion
½ green bell pepper
2 garlic cloves
¼ apple
1 link andouille sausage
2 tbsp. olive oil
3 tsp. kosher salt
2 tsp. cracked black pepper
¼ cup plain bread crumbs
¼–½ cup chicken stock
1 tbsp. worcestershire sauce
2 bone-in, 2-inch-thick pork chops
Mashed Potatoes
2 russet potatoes
2 tbsp. butter
2 oz. goat cheese
1 tbsp. chives, chopped
1 tbsp. salt
½ tbsp. pepper
Directions:
1. Chop celery, onion, bell pepper, garlic, and apple, into a fine dice.
2. Chop andouille sausage into small cubes.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage and sauté until browned.
4. Add vegetables along with 1 teaspoon salt and 1 teaspoon pepper to the sausage and continue to sauté another 5 minutes until veggies are tender.
5. Add bread crumbs and chicken stock and stir until stuffing comes together, adjusting chicken stock so stuffing is moist but not wet.
6. Season both sides of the pork chops with 1 teaspoon salt and ½ teaspoon pepper and drizzle with olive oil and Worcestershire sauce.
7. Cut a slit in the middle of the pork chop, without going all the way through, to create a pocket; spoon the stuffing inside.
8. Secure the stuffing with a toothpick on each pork chop.
9. Preheat grill to 400 degrees.
10. Grill each stuffed pork chop for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes before serving.
11. Peel and dice 2 russet potatoes.
12. Place potatoes in a large pot and just cover with cold water.
13. Bring the potatoes to a boil and let simmer for about 15 minutes until potatoes are fork tender.
14. Drain the potatoes and return to the hot pot.
15. Add butter, goat cheese, chives, salt, and pepper, and whip with an electric mixer until smooth and creamy.
16. Serve pork chops alongside potatoes.
Ingredients:
2 lbs. fresh mussels
2 tbsp. olive oil
2 tbsp. butter
1 large onion, diced
5 cloves garlic, minced
1 tsp. red chili flakes
salt and pepper
1 cup dry white wine
1 cup water
1 cup fresh tomatoes, diced
¼ cup fresh basil
¼ cup fresh parsley
baguette for dipping
Directions:
1. To prepare mussels, scrub them with a brush to remove any dirt or grit. Then remove the beard from one side of the mussel. Simply pull on the little bits of “hair” coming out between the shell and it will come off easily. Discard any mussels that are opened and will not close back, as these are dead. Keep mussels on ice until ready to cook.
2. In a large pot, heat 1 tablespoon of olive oil, and 1 tablespoon of butter over medium heat.
3. Add onion, garlic, red chili flakes, and a good sprinkle of salt and pepper.
4. Sauté for about 5 minutes until onions become translucent.
5. Pour in white wine at this point, and bring liquid up to a simmer.
6. Let the wine reduce to half while stirring and scraping up any bits that have formed on the bottom of the pan, and then pour in water.
7. Season again with salt and pepper. Bring liquid to a boil.
8. Add mussels and put a tight-fitting lid on the pot.
9. Reduce heat to a simmer and cook for about 2 to 3 minutes until mussel shells open.
10. Add tomatoes, basil, and parsley, and stir to heat through.
11. Serve immediately with grilled crusty bread.
