A Taste of Louisiana with Chef John Folse & Co.
Historical Food Towns of Louisiana
Sample Recipes

	Lake Des Allemande Crab Cakes Lake Des Allemande was the first home of the Cajuns, once they decided to move from the Mississippi River into the swamplands of Louisiana. In addition to some of the finest hunting and fishing, this lake is known for its blue crab harvest each year. Though most often boiled with ears of corn and potatoes, pan fried crab cakes can be a wonderful change from the norm. The Ingredients 1 pound jumbo lump crabmeat 1 pound claw crabmeat 1/4 cup finely diced onions 1/4 cup finely diced celery 1/4 cup finely diced red bell pepper 1 tbsp chopped garlic 1/2 cup mayonnaise 1/4 cup Creole mustard 1/4 cup chopped paraley pinch of thyme pinch of basil cracked black pepper to taste salt to taste Worcestershire sauce to taste Louisiana Gold Pepper Sauce to taste 1 egg 2 cups bread crumbs oil for pan frying The Method: In a large black iron skillet heat oil over medium high heat. In a mimng bowl combine claw crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and parsley. Using a mixing spoon blend all ingredients until well incorporated. Add thyme, basil, pepper, salt, Worcestershire, Louisiana Gold and egg, stirring well into the crabmeat mixture. Fold in lump crabmeat, being careful not to break the lumps. Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture. Form the crab mixture into round patties, approximately one half inch thick and 2-1/2 inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown. Serve with remoulade, tartar or cocktail sauce. Prep Time: 1 Hour • Serves 8

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	Spinach Pecan Rice Casserole Rice is a main component of many entrees as well as side dishes. This particular combination is not only eye appealing but exceptional in flavor. It is the perfect accompaniment to wild game dishes such as roasted mallards or quail. The Ingredients 1 cup cooked spinach, chopped 112 cup diced pecans 1/2 cup bacon drippings 1/4 cup cooked bacon, chopped 1/4 cup chopped andouille sausage 6 cups cooked rice 1/4 cup diced onions 1/4 cup diced celery 1/4 cup diced red bell pepper 1 tbsp chopped garlic salt and pepper to taste The Method: In a black iron skillet melt bacon drippings over medium high heat. Add diced pecans, bacon and andouille sausage, saute two to three minutes. Add onions, celery, bell pepper and garlic Continue to saute until vegetables are wilted, approimately three to five minutes. Chop in cooked spinach until well blended into the vegetable mixture. Add cooked rice, blending well into the vegetables and season to taste using salt and pepper. Place in a large serving bowl for the table, use as a stuffing or spread evenly on a large serving platter and place roasted game on top of seasoned rice. Prep Time: 30 minutes • Serves 6

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	Smothered Pork Chops Ruston Style Smoking of pork was a natural thing in the early days of Louisiana cooking. Often there was no time to allow for smoking when meals were needed in a rush, so the innovative cooks of North Louisiana did the next best thing. Smothering the chops with slices of heavy smoked sausage imported the smoked flavor and the addition of Ruston peaches, made an ordinary dish spectacular. The Ingredients 6 3/4-inch, center cut loin chops flour for dusting 1/4 cup vegetable oil salt and black pepper to taste 1 cup chopped onions 1 cup chopped celery 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 1 tbsp. diced garlic 1 link heavy, smoked sausage 3 peaches, sliced 1 cup sliced mushrooms 1/2 cup s1iced green onions 1/2 cup chopped parsley dash of Louisiana Gold Pepper Sauce dried thyme and basil to taste The Method: Have your butcher cut 3/4-inch chops from the center of a pork loin. The heavy chops wll1 hold up under the long braisng period. Season the chops with salt and pepper and dust lightly in flour. In a large black iron skillet, with lid, heat oil over medium high heat. Saute chops on both sides until golden brown. Add onions, celery, bell peppers and garlic, saute until vegetables are wilted. Slice the smoked sausage and add to the chops. Add sliced peaches and mushrooms, reduce heat to simmer, cover and allow to cook until chops are tender. Add a little water or chicken stock as needed to keep from sticking or drying out. Add green onions, parsley and season to taste using Louisiana Gold, thyme and basil. Once chops are tender, remove to a serving platter and top with the sausage and peach sauce. You may wish to serve with pasta or seasoned rice. Prep Time: 1 Hour • Serves: 6

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	Cane Syrup Blueberry Cream Blueberries, like strawberries and blackberries, grow wild throughout Louisiana. Simple desserts made with these ingredients can be found on any dinner table within the state. Here, blueberries and cane syrup are combined to create a wonderful topping for ice cream or fruit. Try placing a ladle of this hot sauce on top of freshly baked biscuits or pancakes for an interesting and delicious change. The Ingredients 1/4 cup melted butter 1 cup fresh or frozen blueberries 3 cups heavy whipping cream 1/4 cup Louisiana Cane Syrup pinch of cinnamon pinch of nutmeg 1 ounce blueberry wine 1 tbsp corn starch (dissolved in water) The Method: In a black iron skillet, heat butter over medium high heat. Add blueberries, whipping cream and cane syrup. Bring to a roIling boil and reduce to simmer. As cream reduces add cinnamon, nutmeg and blueberry or other fruit wine. Continue to reduce cream until slightly thickened. Slowly add dissolved corn starch while stirring cream mixture. As sauce thickens to consistency of very thick cream remove from heat and serve over ice cream or as a sauce for biscuits and pancakes. Prep Time: 30 Minutes • 3 cups sauce

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