Here are recipes for Creole Vegetale Jambalaya, a useful Creole Sauce, French Bread Pudding with Clear Rum Sauce and a lagniappe of Double Frosted Bourbon Brownies. In Louisiana-speak, lagniappe is a little something extra thrown in to sweeten the deal !
CREOLE VEGETABLE JAMBALAYA
Here is Emeril Lagasse’s tasty recipe from the TV show, Emeril Live!
1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cup small diced bell peppers
2 cups small diced eggplant
2 cups small diced yellow squash
1 tablespoon minced garlic
3 cups chopped tomatoes
3 teaspoons salt
2 teaspoons cayenne
3 bay leaves
3 cups long grain rice
6 cups water
1 cup chopped green onions
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3 to 5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix. Yield: 8 to 10 servings
CREOLE SAUCEThis versatile sauce can be used in dozens of recipes like the Redfish Court-Bouillion suggested below. In Louisiana, Court-Bouillion is a spicy tomato sauce usually served over fish. Large redfish, also called red drum or channel bass, can be found around the coastal inlets of South Carolina. Five to fifteen pound reds have been discovered inside the marshes but Hilton Head may be the most popular fishing destination. On Cajun menus, redfish may appear as ‘Cajun bonefish.’
1/2 cup vegetable oil
4 generous tablespoons flour
2 cups chopped onions
1 bell pepper, chopped
1 cup chopped celery
2 to 3 cloves garlic, minced
1 (6-ounce) can tomato paste
1 (8-ounce) tomato sauce
1 (16-ounce) can tomatoes with liquid (chopped)
1 cup water (a little more, if needed)
2 teaspoons thyme
2 bay leaves
1/3 cup finely chopped green onions
1/3 cup chopped parsley
1 tablespoon lemon juice
1/2 teaspoon sugar
1 teaspoon hot pepper sauce (such as Tabasco)
Salt and black pepper, to taste
In a heavy large pot, place oil and flour. Brown, stirring constantly, to form a light brown, nutty roux. Add onions, pepper and celery. Saute over medium heat until softened. Add garlic and tomato paste; cook 2 to 3 minutes, stirring constantly until any liquid evaporates.
Add tomato sauce, canned tomatoes, water , thyme and bay leaves. Cover; simmer on low heat about 45 minutes stirring often. Add green onions, parsley, lemon juice, sugar and hot pepper sauce. Cook 15 minutes longer. Use at once or chill, cover and refrigerate until needed. Freezes well.
HOW TO USE CREOLE SAUCE
Redfish Court-Bouillon. Prepare the sauce. In a baking pan, lightly brown on both sides, a whole, 3 to 4 pound cleaned redfish (or other white mild fish) in a baking pan. Spoon Creole Sauce over fish. Bake in the oven about 30 minutes. Garnish with minced green onion. No redfish Use another mild, white fish.
Seafood Evangeline. Prepare the sauce. Add 2 pounds boneless redfish filets or cubes, 1 pound (medium to large) cleaned, raw shrimp or crawfish meat and 1 dozen or so shucked oysters. (Be certain the seafood is well-covered with sauce.) Simmer 10 to 15 minutes on low heat or until fish is done. Do not stir; spoon over portions of cooked rice. Pass the hot sauce!
Serve Creole Sauce with a variety of dishes like baked or sauteed chicken, meatloaf, stuffed zucchini, roast pork or eggplant Parmesan. Treat guests to a special brunch of omelettes stuffed with jambalaya, topped with Creole Sauce.
FRENCH BREAD PUDDING WITH CLEAR RUM SAUCE
Commander’s Palace is in New Orleans’ historic Garden District. It is owned by the Brennan clan – a powerful restaurant dynasty and the ‘First Family of Creole Cuisine.’ The restaurant sustained damage during Hurricane Katrina but we hope it will reopen soon. This is a wonderful dessert for fall. New Orleans French bread is light and airy with a tender crust that softens nicely in the custard. Use a quality French bread.
1 cup sugar
8 tablespoons butter, softened
5 eggs, beaten lightly
1 pint (2 cups) heavy cream
Dash ground cinnamon
1 tablespoon vanilla extract
1/4 cup raisins
12 slices, each 1-inch thick, of fresh or stale French bread
Preheat oven to 350 degrees. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9-inch square pan 1- 3/4-inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread.
Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, the custard should still be soft, but firm.
CLEAR RUM SAUCE
1 cup sugar
2-1/4 cups water
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
1 tablespoon light or dark rum
To make sauce: In a medium-size saucepan combine sugar, 2 cups water, cinnamon and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin. To serve, spoon pudding onto dessert plates and pass the sauce separately.
Note: Rum sauce is delicious with fresh pineapple. Heat pineapple “wheels” in sauce; do not cook. Serve on a plate lightly covered with sauce. Serves 6 to 8.
In Louisiana, lagniappe means a little something extra is thrown in to sweeten the deal – like the baker’s dozen (13). Here is a delectable recipe that will please chocoholics (and everyone else). It comes from a favorite cookbook, “Talk About Good -Le Livre de la Cuisine de Lafayette” By The Junior League of Lafayette, Inc. This recipe is welcome in both Creole and Cajun worlds!
DOUBLE FROSTED BOURBON BROWNIES
3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6-ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
1-1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over top; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner’s sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.
1 (6-ounce ) package semi-sweet chocolate chips
1 tablespoon margarine
Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.