A Taste of Lousiana with Chef John Folse & Co.
The Evolution of Cajun & Creole Cuisine
Sample Recipes

	Shrimp Creole Without a doubt, this is the most famous dish in the city of New Orleans. As common as red beans and rice on Monday, the shrimp creole can be found on any table in Louisiana for Friday lunch. The Ingredients 3 pounds 21-25 count shrimp, peeled and deveined 3/4 cup vegetable oil 3/4 cup flour 1 cup chopped onions 1 cup chopped celery 1 cup chopped bell pepper 2 tbsp. diced garlic 2 cups tomato sauce 1 cup diced tomatoes 1-1/2 quarts shellfish stock 1 cup chopped green onions 1/2 cup chopped parsley salt and cracked black pepper to taste dash of Louisiana Gold Pepper Sauce The Method: The flavor of this dish will be greatly enhanced by the use of a rich shrimp stock. (see stock technique in The Evolution of Cajun & Creole Cuisine) This may be done by boiling the shrimp shells in shellfish stock to achieve a concentrated flavor. In a two gallon heavy bottom sauce pan, heat oil over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. (see roux technique in The Evolution of Cajun & Creole Cuisine) Add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add tomato sauce and diced tomatoes and blend well into roux mixture. Slowly add shellfish stock, a little at a time, stirring constantly until sauce-like consistency is achieved. Allow to cook approximately fifteen minutes, stirring occasionally. Add stock should mixture become too thick. Add shrimp, green onions and parsley and continue to cook five additional minutes. Season to taste using salt and black pepper. Serve over hot white rice using a dash of Louisiana Gold. Prep Time: 1 Hour • Serves: 6

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	Cream of Cauliflower Soup I can remember eating cauliflower only as a steamed cold vegelable salad, spiced with vinegar and cracked black pepper. My how times have changed! I haven't eaten cold cauliflower salad in a while but this cream soup is a regular on our menu. The Ingredients 4 cups chopped cauliflower 2 cups diced white meat of chicken 1 cup butter 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 114 cup diced garlic 1 cup diced tomatoes 1 cup flour 2-1/2 quarts chicken stock 1 ounce dry white wine 1 pint heavy whipping cream 1 cup sliced green onions 1 cup chopped parsley salt and cracked black pepper to taste The Method: In a two gallon stock pot, melt butter over medium high heat. Add cauliflower, chicken, onions, celery, bell peppers, garlic and tomatoes. Saute ten to fifteen minutes or until vegetables are wilted. Add flour and using a wire whisk, stir constantly until white roux is achieved. (see roux technique in The Evolution of Cajun & Creole Cuisine) Do not brown. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Cook approximately thirty minutes or until cauliflower is tender. Add white wine, heavy whipping cream, green onions and parsley. Cook for an additional fifteen minutes. Season to taste using salt and cracked black pepper. You may wish to add a sprinkle of finely diced fresh cauliflower to the center of each bowl when serving. This crispy texture will prove interesting in the soup. Prep Time: 1 Hour • Serves:12

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	Sweet Potato Pie Sweet potatoes and Louisiana yams were growing wild here in the bayous in 1755 when the Cajuns arrived. Many interesting sweet potato desserts were developed in South Louisiana, but this simple pie was always a winter favorite. The Ingredients 2 cups mashed sweet potatoes 1/4 pound melted butter 1 cup sugar 1/2 cup brown sugar 4 tbsp. flour 3 eggs 1/2 cup heavy whipping cream 1 tsp lemon juice 1 tsp vanilla pinch of cinnamon pinch of nutmeg 1 9-inch unbaked pie shell The Method: Preheat oven to 325 degrees F. Boil or bake sweet potatoes until tender and set aside to cool. In a large mixing bowl, combine butter, sweet potatoes, sugars and flour. Using a metal spoon, mash all ingredients until well blended. Add eggs, heavy whipping cream, lemon juice and vanilla and continue to whip until the batter is smooth and creamy. Season with cinnamon and nutmeg and pour into unbaked pie shell. Place on center oven rack and bake approximately 45 minutes. Remove and allow to cool. Prep Time: 1 Hour • 1 9-inch pie

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	Beignets The Ingredients 1 package dry yeast (dissolved in 4 tbsp. water) oil for deep-frying 3-1/2 cups flour 1 tsp. Salt 1/4 cup sugar 1-1/4 cups milk 3 eggs, beaten l/4 cup melted butter 1 cup powdered sugar The Method: Dissolve yeast in four tablespoons of warm water or according to package directions. Set aside. Using a homestyle deep fryer, such as the Fry Daddy®, heat oil according to manufacturer's instructions. In a large mixing bowl, combine flour, salt and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs and butter. Continue to blend until smooth beignet dough is formed. Place dough in a metal bowl, cover with a towel and allow to rise for one hour. Remove to a well floured surface and roll out to one quarter inch thickness. Cut into rectangular shapes, two by three inches, and return to lightly floured pan. Cover with a towel and allow dough to rise. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar. Enjoy beignets with a cup of Louisiana cafe au lait. Prep Time: 30 Minutes • 35 Beignets

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