Free Recipes Archive
1 teaspoon chopped garlic 3/4 cup diced onion 1/4 cup diced celery 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 12 ounce cream of mushroom soup, condensed 1/2 cup cream Read More …
1/4 pound butter 4 cups chopped onions 2 cups chopped green peppers 1-1/2 teaspoons fresh chopped garlic 4 cups sliced mushrooms 1-1/2 teaspoons flour Salt and pepper to taste 1 tablespoon cayenne pepper 4 dashes Tabasco sauce 1 tablespoon garlic Read More …
from Roy F. Guste JR, of Antoine’s Restaurant in New Orleans 1-1/2 cups rice 3 cups water 1 tablespoon butter 1 teaspoon salt 3 pounds fresh whole small shrimp 1-1/2 quarts water 1 stick butter 1/2 cup flour 1 large Read More …
1 ounce oil 1/3 pound diced onions 1/3 pound diced celery 1/3 pound diced green peppers 1 teaspoon garlic puree 2 ounces tomato paste 1 bay leaf 1 teaspoon basil 2 tablespoons honey 1 quart veal stock 1/4 cup light Read More …
Line a soup bowl with plastic wrap, two pieces crossways, and fill the bowl with soup. Place in the freezer. When frozen, remove from bowl and wrap. When ready to eat soup, unwrap frozen soup. Put frozen soup right into Read More …
2 onions, chopped 2 stalks celery, chopped 1 teaspoon olive oil 1/4 teaspoon Granulated Garlic 2 1/2 cup chicken broth 1/4 cup flour 3 tablespoons lemon juice 1/8 teaspoon Cayenne Pepper, or to taste 2 teaspoons Tabasco sauce 1 1/2 Read More …
The word “etouffee” means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country. 3 pounds cleaned Read More …
In Cajun country, crawfish was for a long time considered a poor man’s food. The little critters were known as an agricultural pest, and hardly anyone would admit to fixing them at home, let alone be brave enough to put Read More …
6 cups water 2 bay leaves 1 teaspoon lobster base 1 lb fresh crawfish tail meat pinch black pepper pinch white pepper pinch cayenne 1 tablespoon paprika 1 teaspoon peanut oil 1 cup chopped yellow onion 4 teaspoon flour salt Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 2 pounds crawfish tails 1 cup oil 3/4 cup flour 1-1/2 cups chopped onions 1/4 cup chopped celery 1/3 cup garlic, mashed and finely minced 2/3 cup chopped green peppers 1/4 cup butter Read More …
5 lb Venison, cut 1/2 inch cubes Onions (equal meat in volume) 1 cup Fine chopped bell pepper 1/2 each Lemon, chopped fine 2 teaspoon Garlic, chopped fine Louisiana hot sauce to taste Salt to taste 2 tablespoon Worcestershire sauce Read More …
6 cups water 2 bay leaves 1 teaspoon lobster base 1 lb fresh crawfish tail meat pinch black pepper pinch white pepper pinch cayenne 1 tablespoon paprika 1 teaspoon peanut oil 1 cup chopped yellow onion 4 teaspoon flour salt Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 2 pounds crawfish tails 1 cup oil 3/4 cup flour 1-1/2 cups chopped onions 1/4 cup chopped celery 1/3 cup garlic, mashed and finely minced 2/3 cup chopped green peppers 1/4 cup butter Read More …
5 lb Venison, cut 1/2 inch cubes Onions (equal meat in volume) 1 cup Fine chopped bell pepper 1/2 each Lemon, chopped fine 2 teaspoon Garlic, chopped fine Louisiana hot sauce to taste Salt to taste 2 tablespoon Worcestershire sauce Read More …