Published 6 times per year, Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. The magazine offers its readers authentic recipes and in-depth tips and tricks on how to create and enjoy these recipes to their fullest potential. In addition, Louisiana Cookin' features seasonal events, Louisiana restaurants and instructions on how to host the quintessential Louisiana get-together. Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.
Crab and Shrimp Stew
Crab and Shrimp Stew Serves 6 A hearty seafood stew.
Ingredients 12 large live blue crabs ¼ cup vegetable oil ½ cup all-purpose flour 1¼ cups chopped onion ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper ¾ cup chopped celery 2 bay leaves 1 teaspoon salt ½ teaspoon cayenne pepper 6 cups seafood stock 1 pound lump crabmeat, picked free of shells 1½ pounds large fresh shrimp, peeled and deveined 2 tablespoons finely chopped fresh parsley
Instructions Scald crabs with hot water to stun. Remove the back (top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock. In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.
Submitted on behalf of Air Products Reserve.
Louisiana de Mer Cookbook
SEASONAL SEAFOOD RECIPES This collection of more than 75 classic and updated seafood recipes will inspire countless hearwarming meals.
Featuring: 160 pages of beautiful photography Recipes from celebrated Louisiana chefs and resaurants New Orleans classics- including po-boys Dozens of Cajun and Creole cooking tips
Ingredients: 1 gallon water 1¼ cups kosher salt, divided 1¨÷ cups Cajun seasoning, divided 2 (3- to 4-pound) chickens, each cut into 8 pieces 12 cups all-purpose flour, divided 2 tablespoons ground black pepper 1 tablespoon cayenne pepper 2 quarts whole buttermilk ½ cup hot sauce 1 gallon peanut oil
Instructions: 1. In a large nonreactive container, combine 1 gallon water, 1 cup salt, and 1 cup Cajun seasoning, stirring until salt dissolves. Add chicken to water mixture. Cover, and refrigerate at least 8 hours or overnight.
2. Preheat oven to 350°. Spray the rack of a broiler pan with nonstick cooking spray; place rack in pan. Set aside.
3. In a large bowl, whisk together remaining ¼ cup salt, remaining ¨÷ cup Cajun seasoning, flour, black pepper, and cayenne. In a large bowl, combine buttermilk and hot sauce. Remove chicken from brine; pat dry.
4. Dredge each piece in flour mixture, shaking off excess. Dip floured pieces into buttermilk mixture allowing excess to drip off. Dredge in flour mixture again, shaking off excess. Place on prepared pan.
5. In a large Dutch oven, heat peanut oil over medium-high heat until a candy or deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, 5 to 8 minutes. Adjust heat as necessary to maintain 350°. Place chicken on prepared pan. Bake until a meat thermometer inserted in the thickest portion reads 165°, 10 to 12 minutes.