Cajun/ Creole
Appetizers
New Orleans Style Shrimp bisque
Bean and Bourbon Soup
Roasted Eggplant with Oysters
Sautéed Chicken Livers New Orleans
Entrees
Chicken & Shrimp Gumbo
Jambalaya
Shrimp Creole
Blackened Fish
Sides
(1) Maque Choux
(2) Red Beans & Rice
(3) Fried Okra
Dessert
Beignets
New Orleans Style Shrimp Bisque
Yield 10 Servings
Brown Roux:
6
oz.
bacon fat
2.5
cups All-purpose flour
Body of the soup:
5
T
Butter
12
oz.
Onion, medium dice
3
oz.
Scallions, sliced thin
3
oz.
Celery, medium dice
3
oz.
Green bell pepper, medium dice
6
T
Parsley (minced)
4
T
Garlic (minced)
1 ½ tsp.
Cayenne pepper
2
each Bay leaf
2
tsp
Thyme (dried)
1 ½ tsp
Mustard- dried
1 ½ tsp
Basil – dried
½
tsp
Nutmeg
40
oz.
Shrimp stock (use shells)
1
lb.
Shrimp, cleaned, chopped
8
oz.
Whole shrimp, cleaned for garnish
MOP
1. Make a brown roux
2. Sweat onions in a separate pan while roux is cooking until light brown and cooked.
3. Add onions to brown roux. Next add the rest of the ingredients except the liquid and the
shrimp. Cook 3 minutes and slowly add liquid until all is incorporated.
4. Reduce heat and simmer 30 minutes, check for seasonings.
5. Sauté chopped shrimp and add to the bisque 5 minutes before finished cooking.
6. Sauté whole shrimp and garnish at service.
Bean and Bourbon Soup
Yield 10 Servings
2
2
2
6
1
1
1
1
1
1
½
1
¼
¼
½
lb.
Qt.
ea.
ea.
ea.
Pinch
Pinch
tsp.
TT
tsp.
ea.
tsp.
tsp.
Cup
Cup
Cup
Red beans, canned or dried presoaked
Vegetable stock
Onions, brunoise
Garlic cloves, minced
Jalapeno, brunoise
Cayenne
Black Pepper
Paprika
Kosher salt
Oregano, dried
Bay leaf
Tabasco
Worcestershire
Bourbon
Molasses
Scallions, chopped
MOP:
1.
Bring vegetable stock to a boil, add beans and the ingredients up to Worcestershire, cook
until beans are tender.
2.
Remove half of the beans and puree, return pureed beans back to the pot.
3.
Add bourbon and molasses.
4.
Cook for 15 more minutes. Adjust viscosity (to chili thickness) and seasoning.
5.
Serve in a pre-warmed bowl garnished with scallions.
Suggestions:
 rec beans day prior to soak overnight
Roasted Eggplant with Oysters
Yield 10 servings
For the Oyster Casserole:
1
lb.
Bacon
6.5
lb.
Eggplant (peeled and diced)
1/2
lb.
onions medium dice
15
oz.
butter
3.5
oz.
panko bread crumbs (reserve 1 ½ oz for topping)
3
oz.
scallions sliced thin
2
tsp.
garlic minced
24
oz.
shucked oysters
TT
Salt and pepper
4
ea.
whole eggs
10
oz.
heavy cream
For the Salad:
1
lb.
arugula
1
lb.
shaved fennel
2
each fresh lemon
4
oz.
extra virgin olive oil
MOP
1.
2.
3.
4.
5.
6.
7.
8.
9.
Pierce eggplant and roast in oven for 30 minutes until tender.
Render bacon and reserve the slices (crumble for later use)
Add onions and garlic to bacon fat cook until translucent and tender.
Add eggplant, scallion, bread crumb, oysters to this mixture and mix thoroughly.
Portion into 10 each (4oz) ramekins
Mix eggs and cream together to make custard.
Pour over portioned eggplant ramekins. Top with reserved bread crumbs
Bake for 20 minutes until a skewer comes out clean.
Serve with fresh arugula and shaved fennel salad dressed with fresh lemon and extra
virgin olive oil
Suggestions:





fried oyster garnish
butter dish and line with panko dust
roast and julienne fennel
make side salad to order
rarebits or brulée dishes are recommended for the casserole
Sautéed Chicken Livers New Orleans Style with Frisée Lettuce and Toast Points
Yield 10 servings
¾
3
3
1
3
2½
1
6
2
6
5
1
cup butter
T
onion, minced
T
celery, minced
bunch scallions, minced
T
garlic, minced
lb.
chicken livers, cleaned (and then soaked in milk)
tsp.
thyme
oz.
Madeira
oz.
red wine vinegar
oz.
demi-glace
TT
Salt and pepper
slices Pullman white bread (toasted and cut into points)
lb.
frisee lettuce (picked though and chopped)
MOP:
1.
2.
3.
4.
5.
Sauté onions, scallions, celery and garlic for 3 minutes over medium heat till translucent.
Season and dust livers with flour, add to the pan and cook till light brown all sides.
Add thyme, vinegar and Madeira and reduce by half.
Add demi-glace and adjust seasonings.
Serve with toast points and garnish with frisee.
Suggestions:




cut livers to approx. same size to ensure uniform cooking.
season the flour
dust livers to order!!
dress frisee (season)
Chicken & Shrimp Gumbo
(Double up the recipe to yield 4 Quarts)
Yield 2 Quarts
2
4
8
4
2½
2½
2½
2
¼
¼
2½
1½
1
1
½
½
½
¼
¼
10
6½
½
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
oz.
qt.
ea.
tsp.
tsp.
tsp.
tsp.
tsp.
tsp.
oz.
oz.
T
Andouille Sausage, small dice
chicken breast, medium dice
tomato concasse, medium dice
onion, medium dice
green pepper, medium dice
celery, peeled, medium dice
okra, sliced
scallions, sliced thinly on bias
jalapeno, minced
garlic, chopped
all-purpose flour
chicken stock
bay leaf
salt
fresh ground black pepper
dried oregano
onion powder
dried thyme
dried basil
shrimp, peeled, deveined and chopped
long grain rice, cooked
File powder
MOP
1. Heat vegetable oil over medium-high heat in a large heavy-bottomed soup pot and
add the andouille. Sauté the sausage until it has started to become firm, about a
minute, stirring occasionally.
2. Add the chicken and sauté until it has begun to lose its raw appearance, 2-3 min.
3. Add tomato concasse, onion, pepper, celery, okra, scallions, jalapeno and garlic.
Sauté veggies until tender and onions are translucent, 5-7 min, stir throughout.
4. Add the flour to the mixture and cook one minute and stir
5. Add the stock and stir constantly to work out any lumps.
6. Add the bay leaf, salt, pepper, oregano, onion powder, thyme and basil.
Simmer for 30 minutes.
7. Add the shrimp and the rice and simmer for 2 minutes
8. Whisk in the file powder and be sure to blend well. DO NOT BOIL THE STEW
9. Adjust seasoning with salt and pepper as necessary
Suggestion:
 garnish with fried okra
Jambalaya
(Increase this recipe to yield no less than 10 servings)
Yield 5 Servings
As needed
1
lb.
1
lb.
1
ea.
1
ea.
¼
Cup
½
tsp.
1
tsp.
TT
2
Cups
1
Cup
1
lb.
½
Cup
2
Cup
MOP:
1.
2.
3.
4.
5.
6.
Oil
Ham, cubed
Andouille, sliced rondelle
Onion, macedoine
Green bell pepper, macedoine
Garlic, minced
Cayenne
Thyme
Salt and pepper
Long grain rice
Chicken stock
Shrimp, peeled and deveined
Parsley, chopped
Tomato concasse
Sauté ham, andouille, onion, pepper until vegetable are softened.
Add garlic and sauté briefly, add seasoning and rice.
Toss rice to coat with the oil.
Add water and cook according to the rice pilaf method.
Add shrimp 5 minutes before finished
Serve in a pre-warmed bowl with parsley garnish.
Creole Shrimp
(Increase this recipe to yield no less than 10 servings)
Yield 5 Servings
1
1
1
1
1
1
4
2
1
1
2
2
MOP:
1.
2.
3.
4.
5.
6.
7.
oz.
ea.
ea.
ea.
oz.
ea.
ea.
oz.
tsp.
tsp.
tsp.
TT
lb.
Butter
Onion, macedoine
Green bell pepper, macedoine
Celery stalk, macedoine
AP flour
Bay leaf, removed prior to service
Globe tomatoes, concasse
Tomato paste
Worcestershire
Dried thyme
Tabasco
Salt
Shrimp, peeled and deveined
Melt butter in the bottom of a cast iron pan.
Sauté the vegetables in the butter until softened.
Add flour and cook until a brown roux is formed.
Add the remaining ingredients except shrimp and cook until thickened.
Reserve the sauce
Sauté the shrimp to order and then add the Creole sauce to the pan, heat
Serve over red beans and rice on a pre-heated plate.
Blackened Fish
(Increase this recipe to yield no less than 10 servings)
Yield 5 Servings
½
¼
1/2
2
2
1
½
1½
½
Cup
Cup
T
T
T
tsp.
tsp.
lb.
Cup
MOP:
1.
2.
3.
4.
5.
Paprika
Black pepper
Cayenne
Garlic powder
Onion powder
Tarragon
Fennel seed
White fish fillets, cleaned and cut into 5 portions
Butter, melted
Mix spices to for a blackening rub.
Preheat sauté pan or cast iron skillet to medium high.
Dip fish fillets in butter and then season with the blackening rub.
Place the fillets on the preheated pan turning once to cook through.
Caution!!! This technique produces a large amount of smoke and should only be done
under adequate ventilation.
Serve immediately on a preheated plate.
Suggestions:




cast iron pan to blacken fish
controlled heat when blackening
sauce for the fish (buerre blanc)
Addition of a fruit salsa for the fish
Maque Choux
Yield 20 Servings
4
1
1
1
1
3
½
lb.
oz.
oz.
ea.
ea.
ea.
TT
Cup
Corn kernels
Melted butter
Vegetable oil
Onion, brunoise
Green bell pepper, brunoise
Globe tomatoes, concasse
Salt and pepper
Heavy cream
MOP:
1.
Sweat vegetable and seasonings together until heated through.
2.
Add heavy cream and reduce until thick.
3.
Adjust seasonings and serve as an accompaniment
Red Beans and Rice
Serves: 20
5
2.5
¾
¾
¾
3
1
1
2
2
½
1
½
3
4
MOP:
1.
2.
3.
4.
cups
cups
cup
cup
cup
T
lb.
lb.
each
T
tsp.
each
tsp.
quarts
cups
Red Beans, quick soak
onion, medium dice
Green onion, sliced
Green bell pepper, medium dice
celery, medium dice
chopped parsley
Ham, 1 inch cubes
Bacon, ½ inch cubes
Ham hocks
Garlic, minced
Cayenne pepper
Bay leaf
thyme, dried
Chicken stock
rice (pilaf method cooked separately)
Drain beans and place all ingredients into the pot.
Bring to a boil and reduce to a simmer.
Cook for approximately 2 hours, remove hock and pick the meat returning it to the pot.
When tender check for seasoning and mix together with rice and serve.
Fried Okra
(scale to a minimum of 20 portions)
2
lb.
As needed
As needed
TT
4
ea
As needed
frozen okra
flour
corn meal
Salt and pepper
eggs
milk
MOP
1. thaw frozen okra, then spin dry with salad spinner, reserve on sheet pan with paper
towels until ready to fry
2. apply standard breading to the okra and deep fry
Beignets
(Double up this recipe)
10
4
¾
1
6
8
oz.
oz.
tsp.
tsp.
oz.
oz.
milk
butter
salt
sugar
bread flour
eggs
MOP
Mixing:
1. In a saucepan, heat the milk, butter, salt and sugar until the sugar dissolves and the
butter is melted
2. Bring to a rapid boil. Add the flour all at once and beat vigorously with a wooden
spoon
3. Over medium heat, beat the mixture for 2-3 minutes, until the mixture pulls away
from the sides of the pan then place in a bowl and cool slightly
4. Add the eggs in 3 stages, beating well between additions
5. Place the dough in a piping bag with a large straight tip
Frying:
1. Pipe to the desirable size on parchment paper
2. with beignets on the paper, place in fryer, paper side up and wait for the dough to
release and remove paper
3. Fry to a golden brown, light and airy inside – not wet or doughy
4. garnish with powdered sugar and fruit sauce