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Started By
Message
re: Quintessential Louisiana/New Orleans Holiday Dishes
Posted on 12/12/22 at 1:44 am to jchamil
Posted on 12/12/22 at 1:44 am to jchamil
quote:
What is this? Similar to a crab cake or salmon croquette?
It is basically oysters sauteed in cream sauce and served in puff pastry shells (vol-au-vent). Amazingly good and an old family tradition for Christmas breakfast with champagne, scrambled eggs and smoked salmon.
1
Posted on 12/12/22 at 1:21 pm to BigAppleTiger
I think I'm just gonna go with chicken and sausage gumbo and oyster patties.
Doing an oyster roast next week. Slowly becoming my favorite way to eat the buggers
Posted on 12/12/22 at 3:38 pm to PBeard
Brandy Milk Punch
chocolate chip pecan pie
candied pecans
oyster dressing
Bird/andouille Gumbo made from poutlry leftovers
chocolate chip pecan pie
candied pecans
oyster dressing
Bird/andouille Gumbo made from poutlry leftovers
This post was edited on 12/12/22 at 3:43 pm
Posted on 12/12/22 at 4:58 pm to PBeard
Not quintessential, and maybe not Louisiana, but certainly one of the things our sons demand each year:
Crawfish Lasagna (a white lasagna, so chicken works well, too)
Ingredients:
1 cup Onion, chopped
3/4 cup Celery, chopped
3/4 cup Green Pepper, chopped
1/3 cup Butter, melted
3 cloves Garlic, minced
1 teaspoon Basil, dried whole
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash hot sauce
1/2 teaspoon liquid crab boil
1/3 cup AP flour
3 cups milk
1 cup Sour Cream
4 cups (16 ounces) Monterey Jack Cheese, shredded, divided
2 pounds crawfish tails – fresh or frozen - peeled
2/3 cup Green onions, chopped
1/3 cup Parsley, fresh, chopped
1 teaspoon Oregano, dried whole
1 teaspoon Basil, dried, whole
1/2 teaspoon salt
1/2 teaspoon Black pepper
1 dash Hot Sauce
9 Lasagna Noodles
1/2 teaspoon liquid crab boil
1 Tablespoon Vegetable oil
Directrions:
Sauté first 3 ingredients in butter in a Dutch oven until tender. Add garlic and next 6 ingredients. Add flour and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Whisk in sour cream and 3 cups cheese. Stir until smooth.
Combine crawfish tails and green onions in a skillet and cook until thoroughly heated. Drain and stir into white sauce. Add parsley and next 5 ingredients. Simmer over low heat 5-6 minutes.
Cook Lasagna noodles according to package instructions, adding 1/2 teaspoon crab boil to water. Drain.
Place half of the noodles into a lightly greased 13 X 9 X 2 inch baking dish. Layer half of the sauce over the noodles. Repeat the layers.
Bake at 350 degrees for 40 minutes. Sprinkle the remaining 1 cup cheese, and bake for an additional 5 minutes. Let the lasagna stand 10 minutes before serving. Yield 10 – 12 servings.
Crawfish Lasagna (a white lasagna, so chicken works well, too)
Ingredients:
1 cup Onion, chopped
3/4 cup Celery, chopped
3/4 cup Green Pepper, chopped
1/3 cup Butter, melted
3 cloves Garlic, minced
1 teaspoon Basil, dried whole
1 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash hot sauce
1/2 teaspoon liquid crab boil
1/3 cup AP flour
3 cups milk
1 cup Sour Cream
4 cups (16 ounces) Monterey Jack Cheese, shredded, divided
2 pounds crawfish tails – fresh or frozen - peeled
2/3 cup Green onions, chopped
1/3 cup Parsley, fresh, chopped
1 teaspoon Oregano, dried whole
1 teaspoon Basil, dried, whole
1/2 teaspoon salt
1/2 teaspoon Black pepper
1 dash Hot Sauce
9 Lasagna Noodles
1/2 teaspoon liquid crab boil
1 Tablespoon Vegetable oil
Directrions:
Sauté first 3 ingredients in butter in a Dutch oven until tender. Add garlic and next 6 ingredients. Add flour and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Whisk in sour cream and 3 cups cheese. Stir until smooth.
Combine crawfish tails and green onions in a skillet and cook until thoroughly heated. Drain and stir into white sauce. Add parsley and next 5 ingredients. Simmer over low heat 5-6 minutes.
Cook Lasagna noodles according to package instructions, adding 1/2 teaspoon crab boil to water. Drain.
Place half of the noodles into a lightly greased 13 X 9 X 2 inch baking dish. Layer half of the sauce over the noodles. Repeat the layers.
Bake at 350 degrees for 40 minutes. Sprinkle the remaining 1 cup cheese, and bake for an additional 5 minutes. Let the lasagna stand 10 minutes before serving. Yield 10 – 12 servings.
Posted on 12/12/22 at 5:46 pm to MeridianDog
Anyone have a good oyster dressing recipe to share?
Posted on 12/13/22 at 6:09 am to riverdiver
Ruth Fertel's Plaquemines Parish Oyster Dressing
Prep Time: 1½ Hours
Yields: 15-20 Servings
Comment:
This recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel. Her son Randy shared it with us on the occasion of a tribute dinner held in her honor.
Ingredients:
1 gallon oysters with liquid
¼ pound butter
1 pound smoked sausage, minced
1 pound hot sausage, minced
3 cups diced onions
2 cups diced celery
1 cup diced green bell peppers
1 cup diced red bell peppers
¼ cup minced garlic
12 chicken bouillon cubes
3 (2½ foot long) loaves stale French bread
salt, black pepper, red pepper flakes to taste
1 dozen eggs, whipped
1 pound melted butter
Method:
Pour oysters into a large pan, reserving liquid, and go through them 1 at a time, removing any partial shells that remain. Heat oysters in liquid until edges curl. Drain oysters, save liquid and set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, heat ¼ pound butter over medium-high heat. Sauté sausages until oil is rendered. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers. Preheat oven to 350°F. Chop stale French bread into 1-inch cubes, and add bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and add eggs and remaining melted butter, blending well into mixture. Pour into a large baking pan. Cover with aluminum foil and bake 1 hour. Remove foil and brown for about 15 minutes.
Posted on 12/17/22 at 7:49 am to PBeard
Bump
Posted on 12/17/22 at 7:59 am to PBeard
Seafood gumbo every year
Posted on 12/17/22 at 8:01 am to MeridianDog
Sounds excellent MD
Posted on 12/17/22 at 10:50 am to PBeard
We usually do a duck and sauasage gumbo (using fried turkey stock from Thanksgiving) with lots of little bites for Christmas Eve, then grillades and grits or shrimp and grits for brunch on Christmas Day.
When my grandparents were still alive, they did everything in the OP except the turducken... usually smoked a ham and made seafood gumbo.
When my grandparents were still alive, they did everything in the OP except the turducken... usually smoked a ham and made seafood gumbo.
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