Making It Easy: Cajun Cooking (Making It Easy) by Arlene Coco

By Arlene Coco

Chef Arlene Coco discovered Cajun cooking from the easiest cook dinner in Baton Rouge . . . her mama. Now she passes those classes on in an easy, easy-to-read variety for the start in addition to the extra adventurous cook dinner. study the secrets and techniques of getting ready an ideal roux, severe in lots of of the vintage Cajun dishes. additionally, the following and there one of the recipes are little thoughts of a time while lifestyles at the bayou used to be candy and straightforward.

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3. Put cream cheese in a mixing bowl and mix until smooth. Add sour cream and blend well. Add eggs one at a time and blend. Add seasonings. 4. Pour slowly into prepared crust and bake in a preheated 350°F oven for 3045 minutes or until cake sets. Let stand 15 minutes before cutting. Page 29 Crawfish Piquant Sauce Ingredients 2 tablespoons butter 1 medium onion, chopped 3 celery ribs, chopped 1 red pepper, chopped 1 tablespoon garlic, minced 4 tablespoons Dry Roux (page 7) 1 tablespoon Italian seasoning or dry oregano 2 teaspoons kosher salt 1 teaspoon Cajun Sensation Spice Blend (page 10) 2 tablespoons tomato paste 2 cups chicken stock or water 1 pound crawfish tall meat, cooked (thawed, If using frozen) ½ cup white wine Hot sauce to taste Shopping List pecans butter flavored crackers butter cream cheese sour cream large eggs heavy cream kosher salt dry mustard white pepper medium onion celery red pepper garlic Dry Roux Italian seasoning or dry oregano kosher salt Cajun Sensation Spice Blend tomato paste Chicken stock Crawfish tall meat White wine Louisiana hot sauce Stove top 1.

Add sour cream and blend well. Add eggs one at a time and blend. Add seasonings. 4. Pour slowly into prepared crust and bake in a preheated 350°F oven for 3045 minutes or until cake sets. Let stand 15 minutes before cutting. Page 29 Crawfish Piquant Sauce Ingredients 2 tablespoons butter 1 medium onion, chopped 3 celery ribs, chopped 1 red pepper, chopped 1 tablespoon garlic, minced 4 tablespoons Dry Roux (page 7) 1 tablespoon Italian seasoning or dry oregano 2 teaspoons kosher salt 1 teaspoon Cajun Sensation Spice Blend (page 10) 2 tablespoons tomato paste 2 cups chicken stock or water 1 pound crawfish tall meat, cooked (thawed, If using frozen) ½ cup white wine Hot sauce to taste Shopping List pecans butter flavored crackers butter cream cheese sour cream large eggs heavy cream kosher salt dry mustard white pepper medium onion celery red pepper garlic Dry Roux Italian seasoning or dry oregano kosher salt Cajun Sensation Spice Blend tomato paste Chicken stock Crawfish tall meat White wine Louisiana hot sauce Stove top 1.

In the same skillet, fry onion, celery, garlic, and pepper. Add corn. Page 31 4. Add potatoes and cooked sausage to mixture and stir until hot. 5. Add corn syrup and salt. To serve: Serve with poached eggs and lots of hot sauce. Chef's secret: Do not stir potatoes too much as they will become mushy. Shopping List sweet potatoes ham or smoked sausage links onion celery garlic green pepper whole Kernel corn, fresh or frozen dark corn syrup kosher salt Page 32 Caramelized Peaches and Cream Yields 68 servings Peaches and cream are a natural combination.

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