Thursday, May 30, 2013

Crawfish Pot Pie

Jambalaya, a-crawfish pie and-a file gumbo;
Cause tonight Im gonna see my machez a mio;
Pick guitar, fill fruit jar and be gay-oh;
Son of a gun, well have big fun on the da bayou.

~Hank Williams.

Hope his crawfish pie was this good!!!

Individual Crawfish Pot Pie

Serving Size: 4 individual pies

Crust Ingredients:
Louisiana Life March-April 2013
1 ¼ cups all-purpose flour
¼ teaspoon salt
8 tablespoons cold butter
3-4 tablespoons ice-cold water
            Directions: In a mixing bowl, whisk the flour and salt to combine. Cut the butter into small pieces, and add it to the bowl. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse meal. Add the water 1 tablespoon at a time, mixing it in with a fork, until dough forms. Turn the dough out on to a floured surface, and shape it into a disc. Divide the dough into four discs, and wrap each in wax paper. Refrigerate for at least 30 minutes.

Filling Ingredients:
2 tablespoons butter
1 medium onion, chopped
1medium bell pepper, chopped
1 stalk celery, chopped
1 cup chicken stock or broth
1 tablespoon dry roux
1 tablespoon tomato paste
1 pound cooked and peeled crawfish tails, with fat
1 cup fresh or frozen peas
Creole seasoning to taste
Freshly ground black pepper to taste
Directions: Melt the butter in a heavy pot; add the onion, bell pepper and celery; and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, bring the chicken stock to a boil in a small pot, and whisk in the roux to dissolve. Add the stock to the vegetable mixture. Add the tomato paste, and cook, stirring occasionally, for 10 minutes. Add the crawfish and green peas, and season with Creole seasoning and black pepper. Divide the mixture among four 8-ounce baking dishes, leaving a space at the top of each for expansion. The recipe may be prepared to this point a day in advance and refrigerated. If refrigerated, allow baking dish and contents to come to room temperature before proceeding. Preheat the oven to 400 degrees.

Assemble the pie:
On a floured surface, roll out disc of dough so that it is at least an inch larger than the baking dish. Place the dough on the baking dish, and press edges to seal. Leave about a half-inch overhang, and trim any excess. Repeat with the remaining dough. Place the dishes on a heavy baking sheet.
Using a pastry brush, coat each crust with an egg wash. Cut vents in each crust. Place the baking sheet in preheated oven, and bake until the crust are browned, about 30 minutes.

Source:. March/April addition of Louisiana Life Magazine.


Thursday, May 23, 2013

Smother Okra and Crawfish

We love the way some recipes are written. Take for example the last sentence in this recipe: "serve over rice if desired." Louisiana Life Magazine does realize this is a Cajun recipe...right? Some things just go without saying...right???

Smothered Okra and Crawfish

Serving Size: 4

Louisiana Life March-April 2013
¼ cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound okra, trimmed and sliced
1 14.5 ounce can diced tomatoes in juice
1 cup chicken stock or broth
1 pound peeled and cooked crawfish tails, with fat
Coarse salt and freshly ground black pepper and hot sauce to taste

In a large Dutch oven or heavy casserole, cook the onions, garlic and okra in oil on medium heat, stirring frequently, until softened, about 10-15 minutes. Add the tomatoes with juice and the chicken stock. Simmer, covered, stirring occasionally, until the okra is tender, about 30-40 minutes, Add the crawfish; season with salt, pepper and hot sauce. Simmer for 10-20 minutes. Serve over rice, if desired.

Source: March/April addition of Louisiana Life Magazine.


Thursday, May 16, 2013

2013 Arizona Crawfish Festival: Officially, the OFFICIAL DAY---come hurricanes and high water!

Our sincere apologies for changing the date of this year's Crawfish Festival on y'all twice already. But third time is the charm come hurricanes and high water...which we don't expect at 6,500 feet above sea level in Overgaard, Arizona. Mark in your calendar one last time and come pass some good ole' fashion Cajun BON TEMPS with the whole family in the cool Arizona Mountains on August 10th, 2013!

Lend a hand getting the Arizona crawfish population reduced by forming a trapping team: just send us an email at and we'll send you the entry form - no cover charge for trappers and cash prize for the winning team!!

Baked Possum

Folks in the south don't mess around! If it swings, slithers, crawls, walks, runs or flies it can be fixed up for supper! What is the most exotic (AKA unusual or otherwise in modern day discarded as proper food) animal you have eaten? Here is a simple recipe for possum if you ever have the mind to try one...

Baked Possum
Serving Size: 2

1 possum
2 quarts water
2 tablespoons salt
4 cloves garlic, chopped fine
1 medium onion, chopped
1 teaspoon black pepper

Put possum in a pot with water, salt, garlic and onion. Simmer for 1 hour. Remove possum from pot, cut up and sprinkle with black pepper. Place in a baking dish and bake in oven at 350 degreed until slightly browned.

Source: Camouflage Cuisine Cookbook


Thursday, May 9, 2013

Honey Pecan Fried Chicken

They say you can't judge a book by it's cover...I hope that ain't true for recipe titles because this one have my taste buds savoring! 

Honey Pecan Fried Chicken

Serving Size: 4

1 medium fryer, cut into frying parts
1 pint of milk
2 eggs
1 cup of honey
3 ounces of pecan pieces
salt & pepper

Salt and pepper the fryer parts to taste. Whip the mil and eggs together. Dip the chicken into the milk-egg wash and then flour it well. Deep fry the chicken until it is golden brown. Mix 1 cup of honey and the pecan pices together. When the chicken is done, pour the honey-pecan mixture over it just before serving. Serve Hot.

The La Meilleure cook book by Jude Theriot credits this recipe to:
Chef Henry Tate of The Normant Room at The Chateau Motor Hotel.
Shreveport, Louisiana


Thursday, May 2, 2013

Oyster and Artichoke Bisque by John D Folse

Anything with artichoke or oysters I'm already a sucker for...but together in a bisque? BRILLIANT!!

Oyster & Artichoke Bisque

Serving Size: 12

6 dozen shucked oyster
1 quart oyster liquid
8 artichoke bottoms, sliced and uncooked
1 cup butter
1 cup chopped onions
1 cup chopped celery
½ cup chopped bell peppers
¼ cup diced garlic
1 cup flour
1½ quarts chicken stock
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt & white pepper to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichoke bottoms. Sauté 5-10 minutes or until vegetables are wilted and artichokes are tender. Place vegetable mixture into a food processor. Process on high speed approximately 1 minute or until mixture is pureed. Return to stockpot and bring back to a simmer. Whisk in flour, stirring constantly until white roux is achieved. Add chicken stock and oyster liquid, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in heavy whipping cream, oysters, green onions and parsley. Return to a boil and cook until edges of oysters begin to curl. Season to taste using salt and white pepper. NOTE: It is absolutely necessary to use oyster liquid in this recipe. Give your seafood supplier ample time to reserve 1 quart.

Source: The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, CEC, AAC