The Bible of Cajun Cuisine
by
Audrey and Maudrey
This recipe booklet is dedicated to Audrey and Maudrey’s parents, Adele Benoit Babineaux and Arthur Babineaux, as well as their maternal grandparents, Theosa Thibodeaux Benoit and Gerasin Benoit and paternal grandparents, Helene Arceneaux Babineaux and Andre Babineaux, and to their 15 sisters and brothers and their 300 descendants.
Audrey and Maudrey, the 15th and the 16th of 17 children, have fond memories of their mother, Adele, preparing Sunday lunch for her children and grandchildren. Many live in South Louisiana in St Landry, Acadia and Lafayette Parishes. But a small nucleus lives in Houma, Terrebonne Parish, where the famous twins, Audrey and Maudrey, have been running the Association « A la Maison Cajun Bed & Breakfast » since 1983.
***
BANANA NUT MUFFINS
or LOAF PANS
Ingredients:
4 eggs
2 1/4 cups of sugar
3 sticks margarine or butter
2 tsps vanilla or 2 tsps of vanilla butternut
6 very ripe bananas
3 cups all purpose flour
5 tsps baking powder
1/2 tsp of soda
1/2 tsp of salt
1 1/2 cups of chopped pecans.
***
Mix the first five ingredients together and mix for 2 minutes. Then add the next five ingredients and then beat three more minutes.
Make about 30 muffins or 3 loaf pans.
***
BEIGNETS
(recipe with yeast)
***
Ingredients:
7 cups of flour 4 tsps. of instant yeast or 2 packs of Fleishman’s yeast
1/2 cup of sugar 1 tbsp. of salt
1 can of evaporated milk or 1/2 cup of regular whole milk
3 eggs 1/4 cup of Crisco 1/2 cup of hot water
***
In a large bowl, put 7 cups of flour. First add the instant yeast (4 teaspoons) or 2 packs of Fleishman’s yeast. Stir well for about 1 minute, allow to sit for 3 minutes. Then add one half cup of sugar, one tablespoon of salt. Mix again. Now add one can of evaporated milk if you have it. If not add about one and one half cups of regular whole milk then beat three eggs on the side and add that in to the flour.
Now put one-fourth cup of Crisco to soften by putting in 1 and one-half cup of hot water to soften the Crisco. Now put this in the flour and stir with a large spoon until all the liquid is stirred in. Now put Crisco on your hands and mix thoroughly until it is well mixed and forms a ball.
***
To make beignets with the bread dough, make sure it is at room temperature. If dough was refrigerated, you can take out what you need, and put it in microwave for ten seconds. Don't turn your back. If you heat the dough too much, it will not rise! Next put it on a floured board, roll it out nearly "paper thin".
Cut the dough in shapes about two inches by three inches. You need about one inch depth of oil in a pot, and it must be quite hot. Control heat by turning burner on medium to high as you cook.
The moment the dough hits the oil, it should start puffing. Turn it over by using a fork and a butter knife to roll it over. Remove the cooked beignet by pinching a corner with "tongs", and allowing the oil to drip off before placing them on a plate lined with paper towel. The beignet can be eaten with the traditional powered sugar a sifter works well to sprinkle the sugar by tapping lightly on the side of the sifter or syrup and honey. Also, you can bite into it, and then add your favorite preserves in the cavity of the beignet! Dough keeps at least 2 weeks in frig. Can be frozen and defrosted for use later.
***
BISCUITS
Quick and Easy Biscuits
***
Ingredients:
2 cups of self-rising flour
2 tablespoon of margarine or butter
1 egg
3/4 cup of milk
6 tablespoon of sugar
***
Mix together flour and sugar. Mix egg and milk together then add to the flour and to the sugar. Stir with a spoon then use a fork and add 3 tablespoons of melted margarine and work into flour and roll out on a floured board. Bake at 400 degrees till they are a light brown color.
***
London, 21 Devin, 19 & Andre Isabella, 15
Tyler, 8 & Gabe, 12
BLACKBERRY DUMPLINGS
***
Preparing the Juice to drop the dumplings in:
Ingredients:
Whole blackberries
2 cups of sugar
2 tsps of vanilla
Put one quart of whole Blackberries to cook for 30 minutes on a medium to low fire. Add two cups of sugar and 2 teaspoons of vanilla flavoring after the berries have cooked for about 15 minutes.
***
Preparing the dumplings
:In a two-quart bowl, put one cup of yellow cake mix and one cup of plain flour. Add two teaspoons of baking powder! Next, add two eggs, one-fourth cup whole milk, 2 teaspoons vanilla-butternut flavoring, and 2 Tablespoons of cooking oil. Mix thoroughly (by hand or with a mixer) until well blended.
***
The final process:
Then with a small or medium spoon, drop the dough into the boiling blackberry syrup and make sure the dumplings are not too close to each other. After they have cooked about 2 minutes on the first side, flip them over gently, and let them cook about 2 minutes on the other side for two more minutes. Next, remove the dumplings carefully by using a large spoon with holes to allow the syrup to ooze out. Recipe makes about 16 medium-sized dumplings. If juice thickens, you can add a little water from time to time.
***
BREAKFAST PIZZA (CASSEROLE)
***
Ingredients:
8 oz of refrigerated can of crescent rolls
1 pound of spicy ground pork, sausage or bacon.
32 oz package of frozen hash browns containing
Green onions and peppers
1 cup of shredded cheddar cheese
4 large eggs
1/2 cup of whole milk
1 teaspoon of salt
1/2 teaspoon of black pepper
***
Un-wrap crescent roll dough and press onto the bottom and partially up the sides of a 13 X 9 inch baking dish and press the perforations where dough meets to seal the dough.
Bake the dough at 375 degrees for about 5 minutes.
Cook sausage (or bacon) in a skillet over medium-high heat stirring until sausage crumbles and not pink. Drain it well. Then sprinkle evenly over the cooked crescent roll.
Prepare hash browns according to package and spoon evenly over the sausage. Sprinkle shredded cheese evenly over hash browns (cover and chill up to 24 hours.)
When you are ready to cook, allow the casserole to defrost completely. Pre-heat oven. Beat well the next 4 ingredients: eggs, milk, salt, and pepper.
Pour this mixture evenly on to cold casserole; and bake (un-covered!) in a pre-heated oven, at 350 degrees for 30 minutes, until the egg mixture is cooked thoroughly. Left overs can be frozen.
***
BREAD PUDDING
***
In a large casserole, like 9 by 14 inches: Put in the following:
Ingredients:
12 slices of bread
1 stick of margarine
1 can of pet milk
2 cups of milk
1 cup of sugar
4 eggs yolks
2 teaspoons of vanilla-butternut flavor…or plain vanilla
12 oz can of crushed pineapple keep juice.
Cinnamon and raisins can be added also as desired
****
Cook 25 minutes on 400. Do not overcook should stay soft to a pudding stage.
Use the following:
Beat 4 egg whites till it makes stiff peaks. Add to this and blend very slowly 2 tsp. of sugar, then the 2 teaspoons of vanilla. Spread on the top of the cooked bread pudding and return to the oven to cook the meringue until lightly brown.
***
CAJUN CABBAGE ROLLS
***
To make between 60 to 80 cabbage rolls:
Select 3 large cabbages, 4 pounds each. If they are 3 pounds, buy 4 cabbages. Core out the bottom of the cabbage. This will allow the cabbage to cook faster and better.
***
Ingredients:
6 pounds of ground beef
4 cups tomato sauce (32ounces)
3 cups of medium grain rice
2 Tablespoons Salt
3 cups chopped onion
1 cup chopped parsley
2 cups sliced green onion tops
5 cloves of garlic or 3 tsps of garlic powder
3 cups chopped celery
1 tsp. black pepper
3 cups chopped bell pepper
1 tsp. red pepper
***
In a large pot, like an 8-quart pot or bigger, put enough water so that the cabbage will float a little. Put 2 tablespoons of salt and one tablespoon of red pepper and add to water and boil. Put one cabbage at a time in the large pot. When the first large leaves start falling off about 15 minutes, carefully remove the cooked cabbage, and put it in a colander so that the water drains. Transfer it to a flat pan so that it will cool. Put the next cabbage boiling. Make sure that you cored it also.
Repeat that until all cabbage are cooked.
When you start preparing the leaves, this is what you have to do. Gently peel them off so that you do not break them! Some breakage will occur.
Keep the broken leaves, grind the cabbage fin and then add later to the stuffing mixture! Separate your cabbage leaves and stack them this way: large leaves, medium and small. Because they will be different sizes and need to be cooked for different times in oven!
**
Stuffing Preparation:
For 60 to 80 cabbage rolls use a huge pot or bowl or a couple of bowls and separate your stuffing equally in the two bowls/pots.
**
Ingredients:
6 pounds of ground beef 4 cups tomato sauce (32ounces)
3 cups of medium grain rice 2 Tablespoons Salt
3 cups chopped onion 1 cup chopped parsley
2 cups sliced green onion tops
5 cloves of garlic or 3 tsps of garlic powder
3 cups chopped celery 1 tsp. black pepper
3 cups chopped bell pepper 1 tsp. red pepper
Please Note! Take all the loose cabbage leaves; remove the hard center blades (throw these away). Next, put the left over cabbage that is too little to use or broken up leaves in a food processor to chop or pulverize them and then add as much as you want to add to the stuffing above! You can add anywhere from 3 to 6 cups of the chopped cabbage leaves that are too small to roll or broken leaves!
**
Tomato Sauce Topping
(This is for the top of each cabbage roll!):**
Ingredients :
1/4 tomato sauce
2 cups of sugar
**
To make the sauce: In a large 2-quart skillet, add one quart of tomato sauce and two cups of sugar. Allow it to cook for 30 minutes until it gets very thick, stirring often. When the cabbage rolls are fully cooked. You add this sauce, a thin coat on each cabbage roll, put them back in the hot oven and let cook (uncovered) for about 10 minutes more.
**
Prepare your baking or cooking pans.
The cabbage rolls can be cooked in a very thick pot on top of stove or in an oven at 450 degrees (for about 1 hour). Make sure that if you are using a baking pan or skillet, you need at least two to three inches of space above the cabbage rolls so that it does not over-flow while cooking. Also, line the bottom of your pans with either/and /or cabbage leaves you did not use or even better, aluminum foil. This will prevent cabbage rolls from burning or sticking to pot, and easier to clean. You will need to add hot water to your pan so that the cabbage rolls are nearly covered in water. I cover my trays or pots with lids or aluminum foil. You can tell if they are cooked, by making a narrow slit with a sharp knife in the largest cabbage roll. If the rice is cooked, it is ready to remove.
But you have to add a sauce before you finish. When you have determined that your cabbage rolls are cooked. Mix thoroughly with a large spoon, and then with your hands. You have to remove the hard blade at the bottom of the leaf before you can fill it with the stuffing. First, you lay the stuffing in a small roll on the fat top part of the leaf. Next, take the right side of the leaf and roll it over the stuffing. Then, take the left side of the leaf and do the same! Next, continue rolling until you run out of leaf. Place them in single or double layers in pots or baking pans.
If they are huge, make a single layer. If small, make double layers. I like to cover the pans with aluminum foil or lids. Cabbage rolls freeze well. When you package your cabbage rolls for seasoning, you may want to consider using a container that can be used in a microwave and in a regular oven!
If you have too much stuffing or mix, you can make a casserole, or go buy some more cabbage and start again if you’re a glutton for punishment!
***
CARAMEL PECAN PIE
***
Ingredients:
1 cup of sugar
1/2 cup water
3 eggs yolks
6 tablespoons of flour
1/8 tsp. of salt
1 1/2 cup of milk
1 tsp. o vanilla or vanilla butternut
1 cup chopped pecans
***
In a hot black iron pot, put 1 cup of sugar and 1/2 cup of water and boil for 2 minutes or more. In a bowl, mix sugar and flour together, add 3 eggs slowly and 1 1/2 cup of milk and vanilla, then add water and sugar mixture and 1 cup of chopped pecans. Mix together then p our into a pie shell that has been baked already light brown. Bake at 325 degrees for 30 minutes.
***
Bob, November 2005 (22-pound Redfish), Pointe Aux Chênes.
CARROT PECAN CAKE
SWEET POTATO PECAN CAKE
Ingredients:
4 Eggs 1 1/2 cup of oil
2 1/2 cups of sugar 3 tsp. of pure vanilla or 3 tsp. of vanilla butternut
2 cups flour all purpose 3 tsps of cinnamon
1/2 tsp. of baking soda 4 tsps of baking powder
1 tsp. of salt 1 pound of grated raw carrots
1 1/2 cup of chopped nuts
Icing:
8 oz of Philadelphia cream cheese
1/2 stick or 4 ounces of butter or margarine
2 tsps of pure vanilla or clear vanilla
1 pound of powdered sugar
***
In a mixing bowl put 4 eggs, add 1 1/2 cups of oil, 2 1/4 cups of sugar, 3 tsps of vanilla or vanilla butternut. Beat for 1 minute, and then add the dry ingredients now: 2 cups of flour, 3 tsps of cinnamon, 4 tsps of baking powder, 1/2 tsp. of soda, 1 tsp. salt. Stir with a spoon first before adding to above.
Beat for 3 minutes then add 3 cups of raw grated carrots or 1 pound of carrots. Beat for 1 minute then 1 1/2 cups chopped nuts. Beat 1 minute. Bake in 4 (8 or 9 inches) cake pans. Bake at 350 degrees for about 25 to 30 minutes or when cake leaves the side of pans. When the layers are cooled, you can ice it.
Icing:
8 oz of Philadelphia cream cheese, 1/2 stick of margarine or butter, mix well, 2 tsps of pure vanilla or clear vanilla. Mix again then add 1 pound of powdered sugar. Mix real well.
***
COUCHE-COUCHE
or Cush-Cush
***
Ingredients:
1/2 cup of cooking oil
2 cups of yellow cornmeal
1 tsp. of salt
1 tsp. of sugar
1 tsp. of baking powder
2 cups of milk
***
In a heavy iron skillet or pot, put 1/2 cup of cooking oil. Heat on high. Then, in a large bowl, mix 1 tablespoon of cooking oil with corn meal, salt, baking powder and milk. Now, add this mixture to the hot oil. Cover the pot. When a crust is formed at the bottom of pot, remove the pot from the fire. Stir the crust with the rest of corn meal. Add 2 tablespoon of water. Stir until crust is mixed well. Put it back on burner, on low. Cover pot. Let cook 5 minutes longer. Serve hot with cold milk (like cereal).
***
Amber’s Confirmation, Tampa, June 2012
Bradley – Bob – Amber – Annick – Audrey - Leila
CRAWFISH CORNBREAD SALAD
Ingredients:
1 pkg of Jiffy Corn Bread Muffin Mix crumbled
4 oz can of chopped green chilies, un-drained chopped
1/8 tsp. dried oregano Pinch rubbed sage
1 cup sour cream cheese 1 envelope Rach Mix
10 bacon strips cooked & 3 tomatoes medium
1 cup chopped peppers 2 cans pinto beans, drained
2 cans whole kernel corn 2 cups shredded cheddar
1 pound boiled crawfish tails
***
Add the oregano, sage and green chilies (do not drain) to the cornbread mix and make according to package directions.
While the cornbread is cooking:
Combine the mayonnaise, sour cream and ranch dressing and set aside
Cook and crumble the bacon, make it crispy soi t crumbles easily
Chop the tomoatoes, bell peppers and green onions, keeping separate
Drain the pinto beans and corn, keeping separate.
When the corn bread is done, turn onto a rack and cool for 5 minutes, then crumble.
TO ASSEMBLE
1/2 of the corn bread 1/2 of the pinto beans
1/2 of the ranch mixture 1/2 of the corn
1/2 of the tomatoes 1/2 of the bell peppers
1/2 of the boiled crawfish tails 1/2 of the green onions
1/2 of the bacon ½ of the cheese
Now repeat starting with the cornbread. You can split this between two containers. In that case, only use 1/4 in each layer.
***
EAR OF PIG
(Oreilles de Cochon)
Ingredients:
1 cup self-rising flour
Fat for deep frying (two inch deep in skillet)
one-third cup of cold water
1 can (12-16 ounces) of cane syrup
Dash of Salt
****
In a mixing bowl, blend together flour and salt. Mix well. Add water, a little at a time, to make stiff dough. Divide dough into 8 small balls. Place on a floured surface. Roll until paper-thin. Drop into hot fat, twisting center of each with a long handle fork, as it hits hot grease. Cook until lightly brown. It is important not to cook more than one at a time. In a medium size saucepan, place syrup on medium heat. Boil until a few drops form a soft ball when dropped into cold water. Dip each ear into syrup or pour a small amount on upper side of pastry, as this is easier to eat. Place on a large platter to cool.
****
EGG BENEDICT
Easy to make – Hollandaise sauce
Sauce in Microwave
***
Ingredients:
3 sticks of butter or margarine
3/4 cup of flour
2 tsps. of salt
1/2 tsp. of red pepper or Tabasco
15 large eggs
3 tblsps. of fresh-squeezed lemon juice
***
Put three cups water in a large glass bowl. Put 3 sticks of butter or margarine in bowl. Boil about 8 minutes or until it is very hot and nearly boiling.
While this is getting hot, put ¾ cup of flour and 2 teaspoons salt and one half-teaspoon red pepper in a small bowl and add nearly one cup of water. Mix well to remove lumps. Use a wire "strainer or sieve" when you add this to your mixture in the microwave.
Remove bowl from microwave, use a small hand mixer or wire whisk to stir the flour that you are pouring in the hot water/butter mixture. I like to pour the flour mixture in my strainer before it hits the hot water.
If you do things in the order I have written, you save time.
After you feel that it is sufficiently mixed, put the bowl back in the microwave to cook the flour mixture, and stir about every two minutes. You want to do this so that the butter or margarine does not separate that means you see it floating on the top or sides instead of being well blended! This takes about 4 minutes.
This step can be done earlier also if you have time!!!:
Take 15 large eggs and separate the egg yolks. We don't use the egg whites! Put the egg whites in freezer for use in other dishes!! Beat the egg yolks for about 4 minutes! If you do egg yolks early, put them to the side for last step of cooking process. Never put egg yolks in the butter and water! Cook the flour first!!
Pour the raw egg yolk into the thick flour mixture. Stir thoroughly and put back the bowl back in the microwave to cook yolks. It will take from 4 minutes to 6 minutes to cook egg yolks thoroughly if the flour mixture is very hot. If the mixture cooled off, it will take longer. This next step is important! Because the microwave heats more on the edges, the mixture cooks faster on the outside than in the center. So you need to use the wire whisk and stir from the inside out or outside in every 60 seconds or soAdd lemon juice only to cooked sauce. After I have finished cooking the sauce, I add about 3 tablespoons of fresh-squeezed lemon juice. Taste to see if you need extra salt or lemon juice. Red pepper can be left out, but I find it works well on the taste buds. Tabasco could replace the pepper, also!
***
Back Row–Left to right:
Lionel – Harry- Annie Coneaux- Lloyd-Allie Vivano Dhuet-Lee Parr-Angie Cavvalier-Audrey Geoge-Maudrey Bergeron-Mildred Richard-Sybil Cortez
Front Row-Left to Right:
Linic-Ivy-Adele Benoit-Arthur-Evela-Early
Two of the 17 children of Adele and Arthur died as infants:
Lonella,#12 and Arthur Jr., #13.
EGG PLANT FRITTERS
***
Ingredients:
1 large eggplant
Salt to taste
1-quart water
1 egg
1/2 cup sugar
1 tsp. Vanilla
3 Tblsp.milk
1 1/2 cup of all-purpose flour
3 tsp. of Baking Powder
1/4 tsp. salt
***
Peel eggplant. You can remove the seeds if they are too numerous and/or too large. Cut into small pieces and boil until soft. Drain eggplant thoroughly.
Put the drained eggplant in a mixing bowl. Add sugar, egg, vanilla milk and mix well. Slowly add the flour, the baking powder and the salt. After it is all mixed well, use a large tablespoon (which you have dipped in oil), and scoop up a level tablespoon of mixture and drop it slowly in a skillet, which has about a 4-inch depth of hot cooking oil.
Oil should be sufficiently hot so that it sizzles when dough is dropped in it. Cook fritter about 3 minutes on first side, then turn it over and cook 1 minute more on the other side.
Drain on paper towel. You can eat it with a meal or after the meal. Confectionary sugar
Can be sprinkled on them after they have been placed on a serving platter
***
FETTUCINI OF DIFFERENT MEATS
Crawfish, crabmeat, shrimp or chicken
***
Ingredients:
2 sticks of margarine
1 cup or 1 large cut up onion
3 branches of cut up celery
2 pounds of whatever meats you want to cook
1 cup of cut up bell peppers
1/2 of cup parsley
1/2 of cup shallots
1 tsp. of garlic powder
1/2 tsp. of red pepper or black pepper
1 tsp. of salt
1 can of evaporated milk or 2 cups of half & half.
1 pound of American grated cheese or grated Velvetta cheese
1 pound of fettuccini noodles or any Pasta
***
Melt 2 sticks of margarine in a 3-quartpot. Add 1 cup or 1 large cut up onion, brown lightly then add 3 branches of cut up celery and brown lightly. Then, add 2 pounds of whatever meats you want to cook. Let brown about 20 minutes on a high fire. Then, add 1 cup of cut up bell peppers. 1/2 of cup parsley, 1/2 of cup shallots, 1 tsp. of garlic powder, 1/2 tsp. of red pepper or black pepper, 1 tsp. of salt, 1 can of evaporated milk or 2 cups of half & half.
Stirring constantly, then add one pound of American grated cheese or grated Velvetta cheese and keep stirring. Also, now add 1 pound of cooked, well-drained fettuccini noodles or any Pasta you want to and stir well then pour into a well-greased long baking pan and sprinkle Parmesan cheese (optional) and bake at 350 degrees for 20 minutes.
***
FILE GUMBO WITH DIFFERENT MEATS
CHICKEN AND SAUSAGE GUMBO
***
Ingredients
10 pieces of chicken without skin
2 links of smoked sausage
1/4 cup of flour
1/4 cup of oil
10 cups of water
2 tsps of kitchen bouquet
10 bouillon cubes
1 tsp. black pepper or 1/2 tsp. red pepper
1/4cup parsley
1/4 cup of green onion tops or shallots
2 cups of cut up onions
1/2 cup of bell pepper
1 cup of celery
2 tsps of garlic powder
2 tsps of file
***
Put 10 cups of water in big pot let come to a boil. Mix flour and oil together in a thick bottom skillet and let get a dark brown color stirring often. Then, add to hot water, add 2 tsps of kitchen bouquet and the ten bouillon cubes, chicken and sausage let cook for 40 minutes on a medium fire then add the next seven ingredients cook on high fire for 20 minutes fire off, then add file.
***
HOME MADE VEGETABLE SOUP
Grandma’ Maudrey’s famous vegetable soup
***
Ingredients:
8 quarts of water
2 large onions
5 branches of celery
3 cans of tomato sauce
1/2 cup of Ketchup
16 beef bouillon cubes
1 tsp. of red, white or black pepper
2 tablespoon of garlic powder
4 pounds of beef
3 to 5 one pound bag of frozen mixed vegetables or
4 sliced thin carrots, 2 diced turnips, 2 cups of cabbage sliced thin
2 cans each of water, green beans, corn sweet peas, butter beans, 5 medium diced potatoes
1/2 pound of cut up spaghetti
1 cup each of bell pepper, parsley and shallots (green onions)
***
Put 8 quarts of water in a tall pot, 2 large onions cut up, five branches of celery cut up. Add 3 cans of tomato sauce and 1/2 cup Ketchup (to cut the acid). Add 16 beef bouillon cubes, 1 teaspoon of red, white or black pepper, and 2 tablespoons of garlic powder. After beef bouillon is added, you may not need any salt. At the end, before turning off heat, check for salt and pepper, 4 pounds of any kind of beef meat cut up. When meat starts getting tender, add from 3 to 5 one-pound bag of frozen mixed vegetables or 4 sliced thin carrots, 2 diced turnips, 2 cups of cabbage sliced thin. Cook for 20 minutes on high fire. Then, add 2 cans each of water, green beans, corn sweet peas, butter beans, 5 medium diced potatoes, and 1/2 pound of cut up spaghetti of your choice. Also, add 1 cup each of bell pepper, parsley and shallots (green onions). Serve this with potato salad, corn bread or dinner rolls.
***
JAMBALAYA
About 10 large servings
***
Ingredients:
2 pounds of onions chopped; 1 large bell pepper chopped
1 bunch of parsley; 1 cup of green onion tops
One half pound of bacon plus one-fourth cup of olive oil.
1 teaspoon kitchen bouquet (or as needed for color)
1 tablespoon salt; 1 teaspoon black pepper or red pepper
1 tablespoon garlic powder or two cloves of fresh garlic chopped
1 and 1 half pound of peeled shrimp Or 2 pounds boneless chicken and one pound smoked sausage
2 quarts of water and 4 cups of unwashed extra-long-grain rice.
***
Brown bacon, remove the bacon. Put onions only in pot. Brown onions to a dark brown color in the bacon oil. Next, add celery and bell pepper. Smother them down for about 20 min more.
Add water and kitchen bouquet, parsley, onion-top, cooked bacon which you removed earlier, red pepper, black pepper, salt, garlic powder. Bring to a rapid boil. Add shrimp or chicken and sausage.
Add raw, un-washed rice to boiling mixture. Cook about 20 minutes until rice is done. You can stir rice thoroughly twice during cooking process.
***
LE JAMBALAYA Shrimp
***
(60 large servings)
Ingredients:
5 pounds of onions sliced 1.5 pounds of bell pepper
8 quarts of water 1 bunch of parsley
6 pounds of peeled shrimp or boneless chicken about 6 pounds and sausage (3 pounds).
1 cup of green onion tops
2 pounds of bacon (Bacon ends) and add one cup of cooking oil.
3 tablespoons kitchen bouquet (or as needed for color)
6 tablespoons of salt
1 tablespoon black pepper or red pepper
2 tablespoons garlic powder
4 quarts of unwashed extra long-grain rice (7. pounds)
Brown bacon, remove the bacon. Put onions only in pot. Brown onions to a dark brown color in the bacon oil. Next, add celery and bell pepper. Smother them down for about 20 min more.
Add water and kitchen bouquet, parsley, onion-top, cooked bacon which you removed earlier, red pepper, black pepper, salt, garlic powder. Bring to a rapid boil. Add shrimp.
Add raw, un-washed rice to boiling mixture. When the shrimp has cooked about 10 min in the boiling mixture, then add the rice. Never put the rice at the same time, as your raw, cold shrimp. Shrimp boils (Slowly) about 10 minutes before you put the raw rice. Never use anything but long grain rice.
Cover. Stir slowly (twice) while cooking
You can make your own kitchen bouquet: Put 2 cups of white sugar in a heavy pot. Heat and stir until it is walnut colored. Add 2 cups of water. Put about 2 tablespoons to darken the jambalaya rice. Add color when you add the shrimp or chicken.
***
MACARONI & CHEESE
DELICIOUS MACARONI & CHEESE
***
Ingredients:
16 oz of small elbow noodles
1 stick of margarine
4 eggs beaten
3 cups of milk or 3 cups evaporated milk
16 oz of grated American cheese or mild cheddar cheese
1 tsp. of salt
1/2 tsp. of black pepper
***
Boil noodles in salty water and drain well. Put half of the noodles in a greased baking dish. Mix in a bowl, or by hand, 4 eggs well, then add salt pepper, 1 cup of grated cheese.
Pour half of this milk mixture over the noodles push it down on the noodles then sprinkle 1/4 cup of grated cheese on top of the noodles. Add the other half of noodles next with the remaining milk mixture and push down again in the noodles. Add the rest of cheese on top. Use more cheese if you want. Bake at 325 degrees for 30 minutes.
***
NOODLE SALAD
SEAFOOD OF ANY KIND OR CHICKEN OR HAM
***
Ingredients:
1 pound of curly noodles
Vegetables
1/2 cup of honey
1/2 cup of each chopped bell pepper and white onions
1/2 cup of celery if you want it
16 oz bag of broccoli, cauliflower and carrots
16 oz bag of fresh or fake crabmeat
1/2 cup of light Hellmans’ mayonnaise or more.
***
Boil 1 pound of curly noodles (add colors) in salty water. Boil raw vegetables real well, then add in a large bowl:
Noodles and vegetables.
1/2 cup of honey
1/2 cup of each chopped bell pepper and white onions
1/2 cup of celery if you want it
16 oz bag of broccoli, cauliflower and carrots
16 oz bag of fresh or fake crabmeat
1/2 cup of light Hellman’s’ mayonnaise or more.
***
OKRA GUMBO
***
Ingredients
10 pieces of chicken without skin
2 links of smoked sausage
3 pounds of Okra
1/4 cup of oil
10 cups of water
2 tsps of kitchen bouquet
10 bouillon cubes
1 tsp black pepper or 1/2 tsp red pepper
1/4 cup of parsley
1/4 cup of green onion tops or shallots
2 cups of cut up onions
1/2 cup of bell pepper
1 cup of celery
2 tsps of garlic powder
***
The same directions as for File Gumbo with different meats, but with no flour, only 1/4 cup of oil and 3 pounds of Okra.
S
lice Okra and brown slowly till the Okra is a light brown color. You have to put about 1/4 cup of oil in pot and brown Okra.Put 10 cups of water in big pot let come to a boil. Put in a skillet, hot water, add 2 tsps of kitchen bouquet and the ten bouillon cubes, chicken and sausage. Let cook for 40 minutes on a medium fire then add the next seven ingredients cook on high fire for 20 minutes fire off.
***
PANCAKES
Ingredients:
4 cups of flour
1/3 cup of sugar
2 tblsp of baking powder
1/2 cup of cooking oil
1 tsp vanilla (optional)
2 large eggs
3 cups of milk
****
Mix dry ingredients in a bowl. Add rest of ingredients.
Cook ona hot griddle until bubbles form. Flip and cook on other side.
If you want to make waffles, all you do is put 2 cups cormeal. Also, add teaspoon of baking soda. If it is too thick, add milk.
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PECAN PRALINE
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Ingredients:
2 cups of sugar (white granulated)
12 oz can of evaporated milk
3 tablespoons of margarine
3 cups of pecan halves (med. Grind)
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Use heavy gage 4-quart pot over low to med. Heat. Cook sugar and milk stir constantly. Let mixture foam 2/3 height of pot for about 5 minutes add pecans and 2 tsps of vanilla. Stir until hard boil stage. Test drop in saucer of water, remove from heat. Drop by spoonful on wax freezer wrap paper.
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Thanksgiving at Maudrey’s house with the whole family
PUDDING PIE
VANILLA PUDDING PIE
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Make about four pies
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Ingredients:
1 box of yellow cake mix
2 cups of self-rising flour
2 eggs
1/2 cup of water
Mix all together in a mixer using a paddle beater because the dough is thick or you can mix it by hand and put aside after your vanilla pudding is made of fill your pie shells.
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VANILLA PUDDING
2-13 ounce cans of evaporated milk
3 cups of homogenize milk, put in a 2-quart heavy pot and come to a slow boil and then add the following mixture.
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Put 6 eggs in a bowl and heat well. On the side in an other bowl, put 1/2 cup of cornstarch, 2 cups of sugar. Stir with spoon then add 1 cup and mix till all lumps are out. Then, add 3 tsps of vanilla butternut extract and add to milk and stir with a wire whip till the mixture is thick.
MAKING PIE CRUST
Put pudding filling in an uncooked pie crust. Bake at 350 degrees till crust is light brown
Use all-purpose flour to roll out the dough and put in pie pan to put strips of dough on top and pinch the dough around the edges.
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Red Velvet Cake
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PLEAE NOTE !!!
A Red Velvet Cake can be made from scratch, but the baking soda in the original recipe is hard to work with. It is often heavy! Therefore, Audrey and Maudrey do what is explained below.***
#1 Maudrey often uses the Store-bought Duncan Hines Red Velvet Cake Mix. It has the food coloring already which now costs $1.50 per ounce.) She adds ¼ cup of oil and one egg for each store-bought Red Velvet Cake mix! It makes it more moist, and tasty.
#2 Audrey does this: Buy one yellow cake mix, and one Devil’s food cake mix. You will use 1 ounce of Red food coloring for EACH box of cake mix. So, if you have two boxes of cake mix you must use two ounces of red food coloring. Also, follow instructions on boxes on how to cook the cakes.
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Red Velvet Cake Frosting: Original recipe, in most cookbooks, does not give you enough frosting. The frosting below does give you sufficient frosting. Red velvet filling and frosting make this cake unique and special. It must be refrigerated at all times. It is an ice-box cake !
FROSTING RECIPE FOR 1, 2 OR 3 CAKES !
|
NUMBER OF CAKES \ INGREDIENTS |
ONE |
TWO |
THREE |
|
SUGAR |
1 & 1/2 cup |
3 cups |
4 & 3/4 cup |
|
SALT |
1/8 tsp |
1/4 tsp |
1/2 tsp |
|
CRISCO |
3/4 cup |
1 1/2 cup |
2 ¼ cup |
|
BUTTER |
1 & ½ stick |
3 sticks |
4 & ½ sticks |
|
FLOUR |
Nearly 1/2 cup |
Nearly 1 cup |
1 cup & 3/4 cup |
|
MILK |
1 & 1/2 cup |
3 cups |
4 & ½ cup |
|
CLEAR VANILLA |
1 & ½ tsp |
3 tsps |
4 & ½ tsp |
First, cook Milk (whole milk is advisable) and the flour over a low fire until a thick pudding stage. Put this in the freezer to cool if you are rushed.
Secondly, put all the other ingredients in a food processor and beat until the sugar is not grainy anymore. If you have it, you should use super fine sugar…It takes between 5 and 10 minutes to get the sugar till it is not grainy when you taste it.
Thirdly, add your cold cooked milk/flour mixture and blend it on low speed (either your electric mixer or your food processor until it is light and fluffy. (and definitely you should not see Crisco balls, flour lumps, and grains of sugar! Spread very generous amount on your bottom layer of cake. Put that layer in the freezer to chill until frosting is hard to the touch.
Lastly, place your top layer, and frost it. If you make thin cake layers, you can have 3 cake layers. If you spread frosting a little thinner, you should have enough frosting for 3 layers if you don’t put too much between the layers!
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SEAFOOD GUMBO
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This recipe can be used for makin chicken fricassee or stew. But you have to leave out the file and the sausage and, use only 3 cups of water instead of 10.
Ingredients:
2 links of smoked sausage (optional)
1/4 cup of oil
10 cups of water
2 tsps of kitchen bouquet
1 tsp. black pepper or 1/2 tsp. red pepper
1/4-cup parsley
1/4 cup of green onion tops or shallots
2 cups of cut up onions
1/2 cup of bell pepper
1 cup of celery
2 tsps of garlic powder
2 tsps of filé
3 tsps of salt
You can use:
20 crabs for gumbo or
3 pounds shrimp raw or
2 quarts of raw oysters
keeping the oysters’ juice/water
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Put 10 cups of water in big pot let come to a boil. To make a roux mix flour and oil together in a thick bottom skillet and let get a dark brown color stirring often. Then, add to hot water, add 2 tsps of kitchen Bouquet. Cook on medium heat for 20 minutes. Now, add the next nine ingredients and seafood, cook on medium heat for 20 minutes fire off, then add file. Serve over cooked rice.
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SEAFOOD OR POULTRY
HORS D’ŒUVRES
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The secret to this delicious and hearty dish is the proper « cooking down » of well-seasoned ingredients. Two basic preparations are necessary: one for the white sauce, the other for the seasoning and seafood or meat base. Use heavy saucepans for both preparations!
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Ingredients for Base:
2 cups of chopped onions
1/2 cup of parsley
1/2 cup of celery
1/2 if bell pepper
1/2 cup of green onion tops
1/2 teaspoon of black pepper
1 tablespoon of black pepper
1 tablespoon of garlic powder
1 tablespoon of Kitchen Bouquet
2 cups of crabmeat, shrimp, fish or poultry
1/2 pound of butter or margarine.
Ingredients for Sauce:
One 13-ounce can of evaporated milk
13 ounces of water or broth if available
8 slices of American cheese
1/4 pound of margarine or butter
1 teaspoon salt
1 teaspoon of black pepper
1 tablespoon of garlic powder
1/2 cup cornstarch or flour
Cooking of Base:
All ingredients of Base should be chopped finely. While the seafood need not be pre-cooked, the poultry should be boiled in salty water, deboned and chopped up or ground before proceedings as follows: Melt margarine or butter; brown onions slowly, on a low or moderate fire until they wither. This takes about 15 minutes and browning is not necessary. Add remaining seasoning, and allow simmering for about 15 minutes, stirring frequently to prevent scorching.
At this point, add the chopped seafood or cooked poultry to the cooked seasoning, cover saucepan, cook approximately 20 minutes on a moderate fire, stirring occasionally. Now, prepare white sauce.
Cooking of Sauce:
Combine canned milk with equal amount of water (or broth if preferred), in a heavy saucepan. While mixture is heating on a moderate fire, add 1 stick of margarine, 8 slices of sliced American cheese, 1 tablespoon of garlic powder, 1 teaspoon of black pepper. Stir into sauce pan a mixture of cornstarch made by diluting 1/2 cup of cornstarch with 1/4 cup of water or milk. Stir constantly to prevent the forming of lumps. If lumps do occur, they can be dissolved by stirring with a mixer. Cook white sauce to a very thick and pasty consistency. Add to meat or seafood base, mix thoroughly, and season additionally if desired.
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Different Uses:
Yield:
Approximately one half-gallon of mixture. Excellent for large groups. Mixture may be frozen for later use.
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SOUR DOUGH BREAD
Sour Dough Bread, Beignet, Pizza Dough
Start making this special bread, beignet and pizza crust recipe!
Making Your Starter!
Ingredients:
1 cup of water
3/4 cup of sugar
3 tblsps. of potato flakes
Step 1: In a pint jar, put one cup of warm water, three-fourths cup of sugar, 3 heaping tablespoons of potato flakes. Stir well. Put a tape on the cover of pint to write the Date you made it! Keep the pint on your cabinet 24 hours. Next, put the pint in your refrigerator, to the front so it does not stay too cold. Leave it in your fridge between 15 to 20 days until it ferments. It will look bubbly and smell strong. Don't go to the next step until it bubbles and smells strong! When it is ready, remove it from the fridge at 9 pm and feed it.
Feeding means you repeat Step One (above). This time, use a quart-sized jar because you will add this new recipe to the cold one (your starter). Now you need to leave the new mixture on your cabinet over night.
In the morning, (between 6 and 9 a.m.), make your first dough!
Making the Bread:
Ingredients:
6 cups of sifted flour
2 tsps. of salt
3 tblsps. of sugar
1/2 cup of oil
1 /2 cup of warm water
1/2 cup of starter
In a large bowl put 6 cups of sifted flour, two teaspoons of salt, three tablespoons of sugar. Mix these. Then add; one-half cup of cooking oil, one and one-half cups of warm water, and one cup of starter. (Put the extra starter in the frig). Mix thoroughly with a large spoon for about 5 minutes.
Next, put Crisco or oil on your hands, and knead the dough until it forms a large ball. (about 6 more minutes). If dough is too sticky, add small amount of flour to make it work better. Cover bowl with a cloth or saran wrap or aluminum foil and let rise for about 6 hours. It should double in size!
The next step is to divide the dough in two and put it in two loaf pans which you must generously coat with oil or Crisco. Now let it rise (cover with a cloth) for about 3 to 4 hours until it is about one inch above the loaf pan. Cook about 30 minutes at 350 degrees until top is golden brown. Butter the top of bread. Let cool a few minutes before removing. You might use a sharp, thin knife to separate bread from pan. It should flip out easily. Your starter needs to rest 3 days "between" bakings. So it stays in your frig, but not longer than 10 days. It will get weak and lose its power. So you need to feed it even if you will not make bread. You can also freeze the starter. When you take it out, feed it and let it ferment and make some bread. Dough freezes well.
It is good for beignets and pizza crust.
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TURNIP CASSEROLLE
DELICIOUS TURNIP CASSEROLLE
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Ingredients:
6 cups of cooked turnip
1/2 cup of sugar
1 stick of margarine or butter
8 oz of Philadelphia cream cheese
1 1/2 cups of American or mild cheddar cheese
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In a bowl, put 6 cups of cooked turnips, drain turnips read good first then add 1/2 cup of sugar, 1 stick of melted margarine or butter and cream cheese, 1 tablespoon of salt and 1 tsp. of black pepper. Mix well then sprinkle 1 1/2 cups of grated American or mild cheddar cheese on top of this casserole.
Bake at 350 degrees for 25 minutes.
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Bobby, and his two sons, Robby and Andre,
Dec. 10th, 2009, Robby’s 40th birthday
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BON APPETIT! – ENJOY YOUR MEAL!
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Laissez les bons temps rouler!
Let the good times roll!
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Contact us for all information
www.cajunbedandbreakfast.com
Audrey Babineaux George
A la Maison Bed & Breakfast® ®
815 Funderburk Ave.
Houma, LA 70364
Téléphone: (985) 879-3285
abgeorge@att.net***
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"Marjorie MAMAN was the inspiration for our two cookbooks, this one and one in French. This young woman from Nice, France first came to Louisina in 1997, when she was 18 to complete an internship as a trilingual Personal Assistant. She returned in 1999 at which time she encouraged us to leave a culinary testimony in the form of cookbook to our family which would also be available to our Bed & Breakfast guests. She came back on May, 2013 and spent 10 days compiling, typing and printing the recipes.
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Maudrey Bergeron
Chez Maudrey Bed & Breakfast
¬
311 Pecan Street, Houma, LA 70364Téléphone: (985) 868-9519
maudreybergeron@yahoo.com
and 310 Pecan Street
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We are very grateful to Marjorie, our adopted daughter, for her invaluable assistance. Without Marjorie, the Bibles of Family Cajun recipes wouldn’t exist!
Today, Marjorie’s career includes teaching English and French. Her travels have also taken her to England and from Florida to Texas and New York where she recently taught at a university. Besides teaching, her life evolves around her other avocations: dancing, painting and traveling.’’ Audrey & Maudrey.Marjorie61@hotmail.com
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