6-7 pounds choice brisket
2 onions, quartered
1½ ribs of celery, quartered
1 head of garlic, peeled
1 bay leaf
1 Tablespoon salt
15 black peppercorns
2 green onions, quartered
1 carrot, quartered
1 bell pepper, quartered
1 Cup ketchup
½ Cup horseradish
¼ Cup creole mustard
The 2 most important steps to produce tender, juicy, tasty brisket are:
1) Buy a quality, well trimmed brisket, never frozen
2) Simmer the meat (not a hard boil)
Place the brisket in a large soup pot, cover with cold water, add all the ingredients and simmer for 3-4 hours until beef is tender. Remove beef and slice. For vegetable soup, skim and strain the stock. Add 3 tablespoons tomato paste, 2 whole tomatoes sliced, and your favorite vegetables. Cook until tender and serve. We have found a little okra adds a distinctive taste to the soup. Cut and cook okra first in the oven or a saucepan to remove the slime before putting into the soup.
Any stock left over after soup is made can be frozen and stored for future soups and sauces.
Makes 1 gallon of soup.
6 each Fresh P&J Oysters, shucked on the half shell
4 oz. Unsalted butter
1 T. Garlic, pealed and chopped
½ tsp. Kosher Salt
2 T. Parmesan, grated
1 tsp. Creole seasoning blend
1 T. Parsley, Chopped
½ tsp. Green onions, sliced
½ each Lemon, Sliced and Roasted
½ c. Rock Salt
Allow butter to soften at room temperature for 1 hour. Preheat Broiled on high for 20 minutes.
In a mixing bowl combine butter, garlic, salt, Parmesan, parsley and ½ tsp of the seasoning blend. Fill a heat resistant bowl with rock salt and place oysters in the shell on the salt. Spoon 1 T. of the butter mixture onto each oyster. Sprinkle the top of each oyster with the remaining seasoning blend. Place bowl and lemon slices in broiler on the top shelf for 6-8 minutes until nicely browned.
To serve, sprinkle with green onions and place roasted lemons in the center of the bowl.
1-Tbs. vegetable oil
2/3 cup finely chopped white mushroom
4 tsp. (½ stick) unsalted butter
1-1/2 tsp. very finely chopped garlic
4 large shallots, finely chopped
1/2 pound cooked shrimp, finely diced
1-tsp. all-purpose flour
1/2 cup brandy
1/2 cup heavy cream
1 tsp. ground white pepper
6 Tbs. grated Romano cheese
4 Tbs. dry breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1 tsp. Kosher or sea salt
Freshly ground black pepper
1/2 tsp. Cayenne pepper
2 dozen plump, salty, oysters, freshly shucked and the flat sides of the shells reserved
About two rock salt (optional)
Lemon wedges wrapped in muslin sleeves, for serving
½ lb Chaurice (hot sausage) 3 cups chicken stock (hot)
1 lb Andouille (smoked sausage) 2 cups smoked ham (diced)
¼ cup Tasso 4 green onions (sliced)
2 cups onion (chopped) ¼ cup parsley
1 bell pepper (chopped) ½ teaspoon thyme
2 stalks celery (chopped) 3 bay leaves
4 cloves minced garlic salt (to taste)
1 1-lb can tomatoes (with liquid & crushed) pepper (to taste)
2 cups rice tabasco (to taste)
Dried Bell Pepper, Red and Green Bay Leaves
Popcorn Rice White Pepper
1 stick butter lemon zest, optional
½ cup flour ½ cup green onion, chopped
2 cups onion, finely chopped ½ cup parsley finely chopped
1 cup celery, finely chopped 1 tablespoon Cookin Cajun
1 cup red and green bell peppers, finely chopped Seasoning
2 cloves garlic or Garlic juice spray, minced
3 ounces tomato paste 4 cups cooked rice
1 quart seafood stock
1 teaspoon liquid Crab and Shrimp Boil
2 lbs. Crawfish tails
Melt butter over medium heat in a Dutch oven. When butter begins to foam, add flour, stirring constantly. Cook for about 10 minutes to form a light brown, peanut butter-colored roux. Add vegetables and cook, stirring frequently, for 5 minutes. Add tomato paste and cook for 5 minutes; then add stock and crab boil.
Add crawfish, and lemon zest if desired, and simmer, covered for 10 minutes. Add the green onions, parsley, and Cookin Cajun or other Creole spice blend. Simmer 10 minutes more, remove from heat, and allow to rest for 20 minutes.
Reheat, if necessary, and serve over rice.
Cookin’ Cajun Dried red and green bell peppers
Garlic juice spray
Knorr Shrimp Bouillion cubes
Concentrated liquid Shrimp and Crab boil
Cookin’ Cajun-Cajun Creole Seasoning
Note: If shrimp bouillion is unavailable, fish bouillion maybe used.
Serves 4 as entree (Makes a wonderful stuffing for shrimp or mushrooms.)
Preheat oven to 375°
For each serving, ladle Creole sauce in the center of a hot dinner plate and drizzle lemon butter sauce over it. Place 4 crabcakes around the sauce. Garnish with a sprig of basil and serve.
1 pound dried red beans, rinsed and sorted over
1 1/2 cups chopped yellow onions, if yellow onions are not available use white onions (not Vidalia)
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
3 bay leaves
2 tablespoons chopped fresh parsley
1/2 teaspoon fresh thyme
1/2 pound smoked sausage or andouille, split in half lengthwise
1 pound smoked ham hocks
3 tablespoons chopped garlic
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Note: salt, pepper and cayenne may be substituted for Creole seasoning
It’s not necessary to soak the beans overnight, but you can if you want to. If you do, drain the water and cover the beans with a double volume of fresh water in the pot. (This helps reduce the um, flatulence factor). Add the ham hocks and bay leaves and bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Cook over medium heat for about one to 2 hours or until the beans are tender but not falling apart.
Add the Holy Trinity (onions, celery, bell pepper) and garlic, salt, pepper (or Creole Seasoning and thyme and continue cooking for another 2 to 2 1/2.Add more water if necessary. At this point the Red Beans should be creamy. Adjust seasonings as necessary.
Just before serving add parsley and green onions to taste.
Sauté’ the sausage in a little olive oil or bacon drippings. Serve on the side of the Red Beans. Add the Red Beans and serve over rice. So,so, so good, ENJOY!