Brennan's Bananas Foster

Brennan's Bananas Foster
Recipe by Southern Living

This dessert is easy to make and delicious.

Ingredients:

4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream

Directions:

Cut bananas in half crosswise, then lengthwise.

Melt butter in a large flambe pan or skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down.

Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.

Looking for another great tasting New Orleans dessert? If yes, here's the famous "Bread Pudding with Whiskey Sauce" recipe. It's delicious too!

http://crowdedkitchen509.blogspot.com/2012/03/bread-pudding-with-whiskey-sauce-by_23.html

Cajun Shrimp Skillet

Cajun Shrimp Skillet

I make this dish with Andouille sausage.  It tastes great!

Ingredients:

3 tablespoons unsalted butter
1 cup sliced red bell pepper
1/2 cup sliced red onion
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
1 pint yellow cherry tomatoes, halved
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 teaspoon ground black pepper

Andouille sausage, sliced (optional)
Hot cooked rice
Garnish: sliced green onions

Directions:

In a large skillet, melt butter over medium-high heat.  Add bell pepper and onion; cook, stirring occasionally for 4 to 5 minutes or until tender.  Add garlic; cook for 1 minute.

Stir in shrimp and next 5 ingredients; cook, stirring occasiionally for 5 minutes or until shrimp are pink and firm.

Serve over rice and garnish with sliced green onion.

4 to 6 servings

Red Bean and Rice Soup

Red Bean and Rice Soup

Ingredients:

1 tablespoon olive oil
1/2 cup diced bacon
2 large onions, chopped
2 green bell peppers, chopped
2 tablespoons minced garlic
4 bay leaves
5 or 6 andouille sausages, sliced
1 smoked ham hock

3 (15 oz) cans red kidney beans

1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
2 quarts chicken broth

1 teaspoon salt

3 to 6 cups cooked long-grain white rice
Green onions, chopped

Directions:

Heat the oil in a large stock pot over high heat.

Add the diced bacon and saute for 2 minutes.

Add the onions, bell peppers, garlic, bay leaves, sliced andouille sausage, and ham hock and cook, stirring for 3 to 5 minutes.

Add the beans and cook for 2 minutes.

Add the Cajun seasoning,  Worcestershire sauce, chicken broth, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally.

Add the salt, cover the pot, and cook for 15 minutes.  Turn off the heat and allow the pot to sit, covered, for about 20 minutes.

Remove ham hock bones.

To serve, ladle a generous helping of soup into each bowl.  Top each serving with 1/2 to 1 cup of rice and sprinkle with sliced green onions.

6 servings

Have you tried the traditional red beans and rice?  If not, here's the recipe!
http://crowdedkitchen509.blogspot.com/2013/06/new-orleans-red-beans-and-rice.html

Red Beans and Rice

Bayou Brownies

Bayou Brownies

I suggest serving this ooey-gooey, decadent treat in small portions, because it's over the top delicioso!

Ingredients:

1 cup pecans, chopped
1/2 cup butter, melted
3 large eggs, divided
1 (18 1/4 oz) package yellow cake mix
1 (8 oz) package cream cheese
1 (16 oz) package powdered sugar

Directions:

In a large bowl, combine the pecans, butter, one (x1) egg, cake mix and stir until well blended.

Press the mixture into the bottom of a greased 9 x 13-inch baking pan.

In a separate bowl, beat the remaining 2 eggs, cream cheese and powdered sugar until smooth.

Pour the cream cheese mixture over cake mix layer.

Bake at 325 degrees for 40 minutes.

Cool completely and refrigerate before serving.

New Orleans French Toast

New Orleans French Toast

New Orleans French toast got its start as a way of using up left-over stale French bread. This weekend meal has three names.  It can be called Pain Perdu, Lost Bread, or New Orleans French toast.  It doesn't matter what you call it, just pick a name, because you'll be asking for this tasty French toast every morning of the week. It's that delicious!

I serve the French toast with real maple syrup, cut-up fresh fruit and whipped dessert topping.

Ingredients:

Loaf French bread
1 cup half-and-half
4 large eggs, beaten
1/4 cup sugar
2 teaspoons vanilla extract
Pinch of nutmeg
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar
1/2 teaspoon cinnamon

Directions:

Preheat the oven to 200 degrees.

Cut the French bread diagonally, about 1 1/4-inch thick slices.

In a large bowl, whisk the half-and-half, eggs, sugar, vanilla and nutmeg together.

In a 9 x 13-inch baking dish, soak the slices of French bread in egg mixture, flip once to thoroughly soak each side.

Meanwhile, melt the butter in a saucepan and add the vegetable oil.

Once the butter and oil mixture is hot, fry the soaked bread slices on both sides, until golden brown.

Place the French toast slices in the oven @ 200 degrees for at least 30 minutes, or longer.  The key to success is cooking the French toast in the oven.  The longer you leave it in the oven, the better!  I've left the French toast in the oven for 60 minutes before and it was fantastic!

Sprinkle French toast slices with powdered sugar and cinnamon.

Serves 4

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

This is one of those meals that you should make the day before, because it tastes even better the next day. Reheat the red beans in the stock pot while the rice is cooking. Don't forget the hot sauce!

Ingredients:

1 tablespoon shortening
2 white onions, chopped
3 to 4 tablespoons garlic, minced
2 green bell peppers, chopped
4 to 5 celery stalks, chopped

8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces

2 bay leaves
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Hot pepper sauce to taste

6 cups cooked white rice

Directions:

Rinse the red beans.

Melt the shortening in a large stock pot over medium heat.

Once the shortening has melted, add the chopped onion, minced garlic, chopped bell pepper and chopped celery.  Saute for 5 to 7 minutes.

Add the water, dried red beans, ham hock, and sausage.  Bring to a boil.

Stir in the bay leaves, Cajun seasoning, thyme, sage, and hot sauce.

Reduce heat to low, and place cover on pot. Simmer for 5 hours.

Remove ham hock bones and bay leaves. Serve over rice.

Serves 6

Have you ever tried red bean and rice soup?  If not, here's the recipe. It's delicious!
http://crowdedkitchen509.blogspot.com/2014/01/red-bean-and-rice-soup.html

Red Beans and Rice Soup

Garlic Cheese Grits and Shrimp

Garlic Cheese Grits and Shrimp

Ingredients:

3 cups chicken broth
3/4 teaspoon salt
3/4 cup grits
2 cloves garlic, minced
6 ounces processed Velveeta cheese, cubed
1 pinch cayenne pepper

3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
2 tomatoes, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt and pepper to taste

Directions:

Bring 3 cups chicken broth and salt to a boil in medium saucepan; slowly stir in grits. Cover saucepan; reduce heat to low.  Cook, stirring occasionally, for 5 to 6 minutes.

Once cooked, stir in cubed processed cheese, 2 garlic cloves (minced) and cayenne pepper.

Keep grits warm, stirring occasionally over low heat.

HINT: If you want your grits extra creamy, add half and half to the saucepan.

Heat butter and olive oil in a large skillet over medium-high heat.  Saute 3 garlic cloves (minced) and tomatoes until tomatoes softens.

Add the shrimp and lemon juice and saute until pink.

Season with salt and pepper.

Spread warm grits on a serving platter and pour shrimp mixture on top.

4 servings

Shrimp Po' Boys

Shrimp Po' Boys

Come on over to the Hays' house!   The Cajun, Zydeco music is playing, and we're all dancing.  We love this New Orleans meal!

New Orleans Remoulade Sauce

1 cup mayonnaise
1/2 cup sliced green onions, divided
4 tablespoons chopped fresh parsley, divided
2 tablespoons Dijon mustard
2 teaspoons lemon zest
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
1/2 teaspoon Cajun seasoning

Shrimp Po' Boys

4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Cajun seasoning
3/4 cup all-purpose flour
2 cups Panko bread crumbs
Vegetable oil for deep-frying
1 pound shrimp, peeled and deveined  (20 shrimp)

4 French rolls, split and hinged
2 cups shredded lettuce
1 cup diced tomatoes

Directions:

Remoulade Sauce - Stir together mayonnaise, 1/2 cup sliced green onions, 2 tablesoons chopped parsley, Dijon mustard, lemon zest, garlic, red pepper, and Cajun seasoning.  Cover with plastic wrap and chill for 2 to 3 hours, or more

Shrimp Po' Boys - 

Combine melted butter and garlic in a small bowl, set aside.

Combine Cajun seasoning and flour together in a small bowl, set aside.

Place the (beaten) eggs in a small bowl, set aside.

Place two cups of Panko in a small bowl. set aside.

In order, dredge the shrimp in the flour mixture, egg mixture, and Panko crumbs, set aside.

Heat oil in a 2-quart saucepan until 360 degrees.

Fry shrimp in batches until golden brown.

Spread melted butter and garlic mixture on French rolls and toast in the oven until brown.

Spread the chilled remoulade sauce on all 4 rolls.

Top with shrimp, followed by shredded lettuce, sliced green onions, chopped parsley, and diced tomatoes.

Serve with southern coleslaw and chips.

4 servings

Southern Coleslaw
http://crowdedkitchen509.blogspot.com/2012/07/southern-coleslaw.html

Southern Coleslaw

Sadie and Tom
4/19/13

Kate Miller's Shrimp Po' Boy, 9/14/14

Cajun Potato Soup

Cajun Potato Soup

Ingredients:

2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
5 teaspoons minced garlic
2 pounds Andouille sausage, sliced into rounds
6 russet potatoes, peeled and cut into bite-sized pieces
3 cups chicken broth
2 cups milk
1 3/4 cups HEAVY cream
2 teaspoons Italian seasoning
1 bunch fresh spinach
Parmesan cheese, grated

Directions:

Heat the butter and oil together in a large stock pot over medium-heat.

Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.

Add the sausage slices; cook and stir another 5 minutes.

Stir in the potatoes; cover, cook and stir 15 minutes.

Pour in the chicken broth, milk, heavy cream and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.

Mix in the spinach. Remove from heat.

Top with Parmesan cheese.

12 servings

Key Lime Pie

Key Lime Pie

Ingredients:

Graham Cracker Crust

1 to 1 1/2 cups Graham cracker crumbs
1/2 cup sugar
6 tablespoons melted butter

Filling

4 eggs
1 cup sugar
3/4 cup key lime juice
1/2 cup butter (cubed)
1 teaspoon unflavored gelatin (softened)
1 key lime, zested

Directions:

Combine Graham cracker crumbs, sugar and melted butter.  Press into pie pan and refrigerate.

In a medium bowl, mix together eggs, sugar, lime juice and last, cubed butter.

In a double broiler, cook the mixture over boiling water until it thickens, stirring frequently.

Once thickened, add softened gelatin and lime zest.

Cool slightly, and pour into pie shell.

Refrigerate 3 hours, or overnight.

Garnish with lime slices.

Grilled Cajun Ranch Chicken Pasta

Grilled Cajun Ranch Chicken Pasta
Original recipe from www.plainchicken.com

Ingredients:

Chicken Marinade

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste

4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar.  Let stand for 5 minutes. 

Pound chicken breast to 1/4-inch thickness. 

Place chicken in the gallon size ziplock bag, and stir to coat with the marinade.  CLOSE ZIPLOCK BAG AND REFRIGERATE FOR AT LEAST 2 HOURS (THE LONGER THE BETTER). 

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.  Slice and serve over pasta.

Pasta

16 ounce penne pasta
2 1/2 cups heavy whipping cream
3 cloves garlic, crushed
1 tablespoon pepper
2 teaspoons Cajun seasoning
1/4 cup butter
1/2 cup Parmesan cheese, shredded

Cook pasta according to package directions.  Drain, set aside.

In a saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese.  Whisk together on low heat for 5 to 6 minutes.

In a large bowl, pour over cooked, drained pasta.

Top with sliced Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.

Blackened Cod Loin

Blacken Cod Loin
Original recipe by Harbor Seafood


Ingredients:

4 ounce cod loin
1 ounce olive oil
1 ounce lime juice
1 teaspoon cilantro, freshly chopped

4 tablespoons cajun spice

6 ounce corn, frozen
1 red pepper, freshly diced
1 tablespoon canned jalapeno
1 ounce olive oil
1 ounce lime juice

3 ounce olive oil


Directions:

Preheat oven to 350 degrees.

Dry thawed cod loin.  Mix oil, lime juice, and cilantro.  Marinate fish in mixture for 1 hour.

Remove loin from marinade and coat in cajun spice. 

In a separate bowl, mix corn, red pepper, jalapeno, olive oil, and lime juice and set aside.

Heat 3 ounces olive oil in a large saute pan.  Sear cod fillet on all sides, then place on a cookie sheet in oven and cook until fish is flaky, approximately 5 minutes.  Meanwhile, place corn mix on a cookie sheet and bake for 10 minutes.  When finished, place roasted corn on a plate with 4 ounce slice of cajun cod fillet on top. 

Garnish with cilantro leaves.

Serves 1

New Orleans-Style Shrimp and Rice

New Orleans-Style Shrimp and Rice
Original recipe by Martha Stewart

Ingredients:

8 tablespoons ( 1 stick) unsalted butter
1 tablespoon, plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
1 can ( 28-ounce) crushed plum tomatoes
1 can (14 1/2 ounces) chicken broth
2 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
3 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large raw shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Direction:

1.  Melt butter in a large Dutch oven over medium heat.  Add flour, and stir until light brown, 4 to 7 minutes. 

Add bell peppers, onion, and celery;  cook, stirring occasionally, until softened, about 7 minutes.

 Add tomatoes, broth, parsley, spices, salt, and hot sauce.

2.  Bring to boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes, or if you want, simmer the sauce for longer.  I simmer the sauce for two hours. 

Stir in the shrimp and cook until pink and cooked through, about 4 to 7 minutes.  Do not over-cook the shrimp.  ALWAYS PUT THE RAW SHRIMP IN LAST, AFTER SIMMERING THE SAUCE.

3.  Springle shrimp with parsley, and serve over rice.

Serves 4