Lagniappe
Recipe
May 2005 Edition
Authentic French/Cajun Recipes
Janice Faulk Duplantis, Editor/Publisher
Lagniappe
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In this edition:
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Gourmet Condiment Recipes
‘One-of-a-Kind’
Home-Canned Condiments
108 gourmet condiment recipes for home-canning and canning
guide...
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'First,
You Make a Roux...'
French/Cajun Cuisine - Collection of 24 authentic
French/Cajun recipes including 10 recipe variations
and menu suggestions. Acquire your copy of this must-have
eCookbook today.
Order
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of Page
- Index
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Andouille
- (ahn-DO-ee) A spicy (but not usually hot) smoked
country sausage, usually stuffed with large pieces of
pork, used in gumbo and other Cajun dishes.
Lagniappe
- (lan-YAP) Louisiana French still used in the
Gulf states, USA, especially southern Louisiana, to
denote a little something extra or an unexpected gift
or benefit.
Vidalia
onion - (vi-DAL-ya) A white, sweet, delicately
flavored onion, having a thin yellowish outer skin;
named after the city of Vidalia, located in east-central
Georgia, USA.
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Bedrock
Press ~ Lagniappe Recipe
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Cajun
Spicy Rice & Sausage
1/4
c. vegetable oil
1 lb. smoked sausage (see Recipe Note)
1 (10-oz.) can diced tomatoes and chilies, do not drain
1-1/2 c. canned chicken broth
1 (10½ -oz.) can condensed French onion soup
1 c. uncooked long grain white rice
To
prepare sausage and rice: Heat cooking oil in a
heavy 10-inch skillet over medium heat. Slice smoked
sausage into 3- to 4-inch pieces and cook in hot oil,
turning often, until evenly browned (10 to 12 minutes).
Add canned tomatoes and chilies with liquid and cook
over high heat until tomatoes are well sauteed and liquid
has reduced (approximately 10 minutes). Stir in chicken
broth, undiluted French onion soup and rice. Tightly
cover skillet and cook over medium heat until rice is
fully cooked (approximately 20 minutes). Remove from
heat and (leaving skillet covered) allow sausage and
rice to “rest” for 15 minutes before serving.
Freezes beautifully. Yields 4 generous servings.
Recipe
Note: As a matter of personal taste, smoked hot
or mild pork, beef, turkey or deer sausage may be selected
to prepare this recipe.
Recipe
Variation: This recipe may also be prepared by substituting
sausage with 4 lean pork chops (cut approximately 1/2-inch
thick).
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New
Labels for Seafood in U.S.
|
Have you
noticed the new stickers on seafood? This is the result of
the seafood rules issued last fall by the United States Department
of Agriculture and effective April 4, 2005.
Now seafood
retailer’s labels on fresh and frozen fish and shellfish
must state the country of origin and the method of production
-- whether raised on a farm or caught in the wild.
Many people
want to know where their seafood originates and the new labeling
will allow the public to make informed decisions about the
seafood they purchase.
You should
already be seeing these new labels in your local supermarkets;
however, you will not find the information at freestanding
fish markets and exporters, or at food service establishments,
such as restaurants, salad bars, delis, and cafeterias.
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- Index
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Crawfish
Edith
1/2
c. (1 stick) butter or margarine
1/2 c. chopped Vidalia or other variety sweet onion
1 c. sliced fresh mushrooms
1/4 c. finely chopped garlic
1 lb. Andouille or other spicy smoked sausage, cut
into 1/2-inch slices
2 lbs. cooked fresh or frozen crawfish tails (see
Recipe Variation below)
1/2 c. chopped green onions (both green and white
portions)
1 T. chopped fresh parsley
1/2 c. dry white wine
Salt and freshly ground black pepper to taste
3 c. cooked white rice
Melt
butter over medium heat in a large skillet. Add chopped
onion and saute for several minutes until tender.
Add sliced mushrooms and garlic and cook for 4 to
5 minutes. Stir in sausage, crawfish and green onions;
saute for an additional 4 minutes. Add parsley and
wine. Reduce heat to low and simmer briefly. Season
to taste with salt and pepper. Mound 3/4 cup of warm
rice on each of four plates and top with a generous
serving of the crawfish mixture. Serve with a green
salad and slices of garlic bread. Yields 4 servings.
Recipe Variation: An equal amount of peeled
deveined shrimp may be substituted for crawfish in
preparing the recipe.
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To translate part or all of this edition to another language,
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For previous editions of Lagniappe Recipes, visit
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For additional authentic French/Cajun recipes, visit
http://www.bedrockpress.com/order-make-roux.html
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End
of Lagniappe Recipe from Bedrock Press ~ May 2005 Edition
Copyright 2004-2005 Janice Faulk Duplantis. All rights reserved.
P.O. Box 111, Moss, Mississippi 39460 USA
http://www.bedrockpress.com
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©2004-2005 Janice Faulk Duplantis
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