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Cajun and Creole Recipes

Gary Prell

Gary Prell

Last updated on December 10, 2013

Shrimp Bisque

Yield:  6 portions
Portion size:  10 ounces

  • 1 pound (454g) – shrimp
  • 12 ounces or ¾ pound (340g) – onion
  • 12 ounces or ¾ pound (340g) – shrimp shells
  • 1½ cloves – garlic
  • 3 ounces (85g) – butter, clarified
  • 1½ tablespoons (22ml) – paprika
  • 3 tablespoons (44ml) – tomato paste
  • 3 ounces (89) – brandy
  • 3 quarts (2.8L) – shrimp velouté, (see recipe)
  • 3 cups (710ml) – heavy cream, hot
  • 1 ounce (28ml) – butter, clarified
  • 5 ¼ ounces (155ml) – sherry
  • to taste – salt
  • to taste – white pepper, ground
  • to taste – Old Bay Seasoning
  • to taste – Worcestershire sauce
  • to taste – Tabasco sauce

Preparing

  1. Peel, devein, and remove the tail from the shrimp.  Cut into bite sized pieces.  Reserve the shrimp in the refrigerator at a temperature of 41ºF (5ºC) or lower.
  2. Wash and reserve the shrimp shells in the refrigerator at a temperature of 41ºF (5ºC) or lower.
  3. Peel the onion and garlic, mince, and place in the refrigerator at a temperature of 41ºF (5ºC) or lower.

Cooking

  1. In a saucepot, sauté the onions in the clarified butter until translucent in color.
  2. Add the shrimp shells, garlic, and paprika and continue cooking for 3–5 minutes.
  3. Add the tomato paste and cook until pincé.
  4. Deglaze with the brandy.
  5. Add the prepared shrimp velouté and the heavy cream.
  6. Simmer for 30 minutes and strain through a china cap.
  7. Sauté the prepared shrimp in clarified butter and deglaze with the sherry. Cook the shrimp to 145ºF (62.8ºC) or above.
  8. Add the sautéed shrimp to the strained shrimp velouté.
  9. Season to taste with salt, white pepper, Old Bay Seasoning, Worcestershire sauce, and Tabasco sauce.  Hold the bisque at 140ºF (60ºC) or above.

Serving

  1. Using an 8-inch rimmed soup bowl, ladle 10 ounces of the soup into it, being careful not to dirty the rim.

Cooling/Storing

  1. Cool the remaining soup in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the bisque, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
For a different look, the bisque can be garnished by topping with chopped or whole cooked shrimp.  Other variations include adding chopped herbs, such as chervil or tarragon, or even a design of heavy cream drawn on the soup through a plastic squeeze bottle.

Shrimp Velouté

Yield:  4 quarts

  • 8 ounces (227g) butter
  • 8 ounces (227g)  all-purpose flour
  • 5 quarts (4.7L) shrimp stock, cold
  • to taste – salt
  • to taste- white pepper, ground
  • 1 ounce (28g)  – butter

Cooking/Holding

  1. Melt the butter in a heavy bottom saucepot.  Add the flour and stir to make a roux.
  2. Cook the roux over low heat for approximately 8 minutes.  Remove from the heat.
  3. Gradually add the cold stock to the roux, whisking constantly to prevent lumps from forming.
  4. Return to the heat, bring to a boil, and reduce the heat to a simmer.
  5. Simmer gently for 45-60 minutes.
  6. Season to taste with salt and white pepper.
  7. Strain through cheesecloth or a chinoix strainer into a bain marie.
  8. Place some butter on top of the sauce to prevent a skin from forming.
  9. Hold the sauce at 140º (60ºC) or above.

Cooling/Storing

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Creole Onion Soup

Yield:  6 portions
Portion size:  10 ounces

  • 2¼ pounds or 4½ cups (1kg)              onions
  • 4 ounces (113g)                                  cheddar cheese
  • 4 ounces (113g)                                   Parmesan cheese
  • 2 ounces (57g)                                     butter, clarified
  • 4 ounces (113g)                                   olive oil, 80/20 blend
  • 4 ounces (113g)                                   all-purpose flour
  • 1 teaspoon (5ml)                                 salt
  • ½ teaspoon (2ml)                                cayenne pepper
  • 3                                                          bay leaves
  • ½ teaspoon (2ml)                                thyme, dried
  • 1 tablespoon (15ml)                            garlic, minced
  • ½ teaspoon (2ml)                                basil, dried
  • 1½ quarts (1.4L)                                 chicken stock
  • 1½ cups (355ml)                                croutons

Preparing

  1. Peel, core, and thinly slice the onions.  Reserve in the refrigerator at 41ºF (5ºC) or lower.
  2. Grate both cheeses and refrigerate in the refrigerator at 41ºF (5ºC) or lower.

Cooking

  1. In a medium rondeau over high heat, caramelize the onions in clarified butter until golden brown.  Add the oil and sprinkle in the flour while stirring slowly.  Stir constantly for approximately 10 minutes to make a blond roux.
  2. Add the salt, cayenne pepper, bay leaves, thyme, garlic and basil.  Cook for approximately 10 minutes stirring frequently.
  3. Add the chicken stock and stir thoroughly, blending the roux into the stock.  Bring to a boil (at least 165ºF or 73.9ºC), then reduce heat to medium low.  Cook uncovered, stirring frequently, for approximately 1 hour. Do not allow the simmering beans to fall below a temperature of 140*F (60*C).  Remove bay leaves.
  4. When ready to serve, add the cheeses (½ cup at a time, if making larger quantities) to the soup, stirring until the cheese is blended in to the soup and has completely melted.

Serving/ Holding

  1. Using an 8-inch rimmed soup bowl, ladle 10 ounces of the soup into it being careful not to dirty the rim.
  2. Sprinkle ¼ cup of the croutons into each bowl and serve.
  3. Hold the soup at 140ºF (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into smaller metal containers.
  2. Cool the remaining soup in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

White Bean Soup

Yield:  6 portions
Portion size:  10 ounces

  • 1½ cups (340g)                                   Great Northern beans
  • 1 ounce (30ml)                                    olive oil
  • 4 ounces (113g)                                   yellow onion, chopped
  • 2 ounces (57g)                                     green onion, chopped
  • 2½ ounces (71g)                                  green bell pepper, chopped
  • 1 ounce (28g)                                      celery, chopped
  • 2 tablespoons (30ml)                          parsley, chopped
  • 1 tablespoon (15ml)                            garlic, chopped
  • 1 gallon (3.8L)                         cold water or stock
  • 1                                                          ham hock
  • ½ pound (227g)                                  smoked sausage, chopped
  • 2 teaspoons (10ml)                             salt
  • ½ teaspoon (2ml)                                white pepper, ground
  • ¼ teaspoon (1ml)                                cayenne pepper
  • ¼ teaspoon (1ml)                                red pepper flakes, crushed
  • ¼ teaspoon (1ml)                                thyme, dried
  • 2                                                          bay leaves
  • ¼ teaspoon (1ml)                                basil, dried

Preparing

  1. Soak the Great Northern beans overnight.  Drain.

Cooking

  1. Sweat the vegetables in the olive oil in a medium saucepot.  Add the beans, water, ham hock, smoked sausage, and seasonings.
  2. Bring to a simmer and cook over low heat for approximately 3 hours or until the beans are tender. Do not allow the simmering soup to fall below a temperature of 140*F (60*C).
  3. Remove the ham hock, cool, and reserve until needed.
  4. Remove the meat from the ham hock bone and cut the meat into half-inch pieces.
  5. Put 3 cups of the soup into a blender and puree.
  6. Pour this puree back in the saucepot.  More soup can be pureéd and added depending on the consistency you prefer.  The more pureé added, the smoother the texture.
  7. Add the chopped ham pieces back into the soup.  Simmer for approximately 15-20 minutes or until the soup has slightly thickened.

Serving/ Holding

  1. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into smaller metal containers.
  2. Cool the remaining soup in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Cajun Fish Beignet

Yield:  6 portions
Portion size:  3 ounces

  • 18 ounces (510g)                                 whitefish fillet
  • to taste                                                            salt
  • to taste                                                            white pepper, ground
  • as needed                                             lemon

Beer Batter:

  • 4½ ounces (128g)                                all-purpose flour
  • 4½ ounces (128g)                                cornstarch
  • ¾ teaspoon (4ml)                                baking soda
  • 1½  teaspoons                                     powdered sugar
  • 3 teaspoons (15ml)                             salt
  • ½ teaspoon (2ml)                                white pepper, ground
  • 1 teaspoon (5ml)                                 paprika
  • 6 fluid ounces (177ml)                        beer
  • 6 fluid ounces (177ml)                        water

Serving:

  • as needed                                             all-purpose flour
  • 24 ounces (680g)                                 coleslaw (see recipe)
  • 18 ounces (331ml)                              Cajun red remoulade sauce (see recipe)

Preparing

  1. Line a sheet pan with paper towels and reserve until needed.
  2. Preheat a deep fat fryer to 375ºF (190.6ºC).
  3. Remove any bones and skin from the whitefish fillets.  Cut fish into strips measuring ½ inch x ½ inch x 2 inches (Goujonettes).  Hold the fish under refrigeration or in an ice bain marie to maintain 41ºF (5ºC) until needed.
  4. Season the fish with salt and pepper, sprinkle with fresh lemon juice, and refrigerate at least 30 minutes before cooking.
  5. Prepare beer batter by sifting all of the dry ingredients into a bowl.  Add the beer and water, stir.  The consistency should be a nappé, similar to a crepe batter.

Cooking

  1. Dredge the whitefish strips in flour, shake off the excess, and dip in the beer batter coating the fish thoroughly.  Deep-fry until golden brown and an internal temperature of 145ºF (62.8ºC) for 15 seconds.
  2. Remove the fried fish and degrease on the paper towel-lined sheet pan. Hold at 140ºF (60ºC) or higher.

Serving/Holding

  1. Place 4 ounces of coleslaw in the center of the serving plate.
  2. Carefully stack 3 ounces of the fish beignets on top of the coleslaw.
  3. Using a squeeze bottle, squeeze approximately 3 ounces of the red remoulade sauce around the coleslaw and the beignets.

Cooling/Storing

  1. Discard any unused batter.  Wrap the leftover fish in plastic and clearly date and label.
  2. Seal the cole slaw and remoulade sauce and label and date.
  3. Store fish, coleslaw, and sauce under refrigeration at 41ºF (5ºC) or lower.
  4. Strain the fryer and re-circulate the oil.

Chef Tips – Cajun Fish Beignet
This recipe shows that seasoning both the marinade and the coating adds a depth of flavor. A light coating such as the one used in this recipe is appropriate for all delicate white fish fillets.
Moist Batters Tips:

  • For a puffier batter, use baking powder— try to avoid the brands that contain aluminum salts.
  • To make a lighter batter, include 1 tablespoon of vegetable oil as a part of the liquid.
  • Mix the batter just until combined—do not overmix.

As an alternative preparation method, the fish fillets can be breaded instead of battered. Pearly Meal is the name for a local mixture of half yellow corn meal and half corn flour.  Pearly Meal makes a crust that is crunchier than white flour, but not as hard a pure corn meal.
A typical white fish fillet used in the New Orleans area would be flounder.  Other fish that can easily be substitutes include most any variety of sole, yellowtail, sand dabs, or turbot.

Coleslaw

Yield:  6 portions
Portion size:  4 ounces

  • 17 ounces (482g)                                 cabbage
  • 8 ounces (227g)                                   onion, minced
  • 3½ ounce (99g)                                   green bell pepper, julienne
  • 1½ ounce (43g)                                   red bell pepper, julienne
  • 1 tablespoons (15ml)                          cider vinegar
  • 1/8 teaspoon (1ml)                              black pepper, ground
  • ½  tablespoon (7ml)                            sugar
  • 2 ounces or 1/8 cup (57g)                   sour cream
  • 4 ounces (113g)                                   mayonnaise
  • ¼ teaspoon (1ml)                                dry mustard
  • ¼ teaspoon (1ml)                                salt
  • 1/8 teaspoon (1ml)                              celery seed
  • 6 ounces (170g)                                   carrots, shredded

Preparing

  1. Chiffonade the cabbage and cut all of the vegetables as indicated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

  1. Combine the cabbage, vinegar, minced onion, ground black pepper, and sugar.  Refrigerate for 1 hour or more before using.
  2. Mix the sour cream, mayonnaise, dry mustard, and salt together.
  3. Add the julienne bell peppers and celery seeds to the sour cream mixture and toss.
  4. Add the sour cream and bell pepper mixture to the chilled cabbage and combine.
  5. Return to the refrigerator for at least two hours before serving.

Serving/Holding

  1. Reserve in the refrigerator, maintaining 41ºF (5ºC) until ready to plate.
  2. Garnish the top of the coleslaw with the shredded carrots.  Serve approximately one ounce of coleslaw per plate.

Cooling/Storing

  1. Cover the coleslaw, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Cajun Red Remoulade Sauce

Yield:  6 portions
Portion size:  3 ounces

  • 5 ounces (142g)                                   red bell pepper, roasted and peeled, small dice
  • 1 ounce (28g)                                      dill pickle, small dice
  • 1 ounce (28g)                                      capers, chopped
  • ¼ ounce (7g)                                       parsley, chopped
  • ½ ounce (14g)                                     green onion, chopped
  • 4 ounces (113g)                                   serrano chili, diced
  • 6 ounces (170g)                                   mayonnaise
  • ½ ounce (14g)                                     lemon juice
  • to taste                                                salt
  • to taste                                                            black pepper, ground
  • 1 dash                                                  cayenne pepper

Preparing

  1. Prepare all of the vegetables as indicated and reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

  1. Place all ingredients into a blender and blend thoroughly.  Adjust the seasoning as needed and refrigerate until needed.

Cooling/Storing

  1. Cover the remoulade sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Sautéed Chicken Livers Orleans

Yield:  6 portions
Portion size:  6 livers and 2½ ounces sauce

  • 1/3 ounce (9g)                                     onion, small dice
  • 1/3 ounce (9g)                                     celery, small dice
  • 1/3 ounce (9g)                                     green onions, small dice
  • 1½ tablespoons (7ml)                         garlic, minced
  • 36                                                        chicken livers
  • 3 ounces (85g)                                     butter, clarified
  • 1 teaspoon (5ml)                                 salt
  • 1 teaspoon (5ml)                                 black pepper, cracked
  • 1½                                                       bay leaf
  • 1 pinch                                                            thyme, dried
  • 1 pinch                                                            basil, dried
  • 3 fluid ounces (89ml)                          brandy
  • 1½ cups (355ml)                                 veal demi glace sauce, prepared
  • 3 tablespoons (44ml)                          parsley, finely chopped

Preparing

  1. Prepare the onions, celery, and garlic as directed.   Refrigerate at 41ºF (5ºC) or lower.
  2. Clean and devein the chicken livers and reserve under refrigeration until needed.

Cooking

  1. Melt the butter in a medium sauté pan.  Season and sauté the chicken livers until brown on all sides and it reaches an internal temperature of 165ºF (73.9ºC) or above for 15 seconds.
  2. Add the onion, celery, green onion, garlic, bay leaf, thyme, and basil.  Continue to sauté until the vegetables are wilted.
  3. Deglaze the pan with brandy and add the veal demi-glace.
  4. Adjust the seasonings to taste with salt and cracked black pepper.
  5. Remove from the heat and add the chopped parsley.

Serving/Holding

  1. Place six sautéed chicken livers in a circle on a hot plate.  Drizzle 2½ ounces of sauce over the top of the livers.  The livers can be served plain or accompanied by toast points or pasta.  Serve immediately.
  2. Hold the chicken livers and sauce at 140º (60ºC) or above.

Cooling/Storing

  1. Cool the remaining chicken livers and sauce from a temperature of 140ºF  (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the chicken livers, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Chef Tips – Sautéed Chicken Livers Orleans
This recipe has been popular in the New Orleans area since the early 1900’s.  At that time chickens were quite abundant in the region and many unique dishes and preparations using chicken originated in Louisiana.

Oysters Rockefeller

Yield:  6 portions
Portion size:  6 oysters

  • 36                                                        oysters, half shell
  • 4 ounces (113g)                                   green onion with tops, chopped
  • 3 ounces (85g)                                     celery, fine dice
  • 1½ ounce (43g)                                   parsley, chopped
  • 3 ounces (85g)                                     spinach, chopped
  • 6 ounces (170G)                                 butter, unsalted
  • 1/3 teaspoon (2ml)                              tarragon, dry
  • 1 tablespoon (15ml)                            Pernod
  • 3 ounces (85g)                                     breadcrumbs
  • ½ teaspoon (2ml)                                salt
  • to taste                                                            black pepper, ground
  • 1 dash                                                  Tabasco sauce
  • 1½ cups (355ml)                                 rock salt
  • 2                                                          lemons, 6 wedges each

Preparing

  1. Wash and shuck oysters and reserve under refrigeration at 41ºF (5ºC) or lower.
  2. Prepare all of the vegetables as indicated and reserve under refrigeration at 41ºF or (5ºC) or lower.

Cooking

  1. Melt the butter in a large skillet over medium-high heat.  Add the green onion and celery and cook for 4 minutes.  Add the parsley, spinach, and tarragon and continue to cook for an additional 4 minutes.
  2. Add Pernod, breadcrumbs, salt, black pepper, and Tabasco sauce.  Adjust seasonings as to taste.
  3. Cool the mixture.  Place approximately ½ ounce of the mixture on top of each oyster.
  4. Place the oysters on a bed of rock salt and bake in a 375ºF (190.6ºC) oven for approximately 10 minutes. Cook the oysters to a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds. 

Serving

  1. Place ¼ cup of the rock salt on the bottom of each hot service plate.
  2. On each plate position 6 of the baked oysters in a circle with two lemon wedges in the center.  Serve immediately.

Cooling/Storing

  1. Cool the remaining oysters from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

Chefs Tips – Oysters Rockefeller
Do not overcook fresh spinach.  When fresh spinach is heated to the point it wilts, it is done.  Longer cooking time will allow the spinach to exudes acids leaving the spinach with a bitter flavor.
To open oysters:

  • Wash the oysters with a scrub brush under cold, running water.  Make sure to clean the joint where the shells connect thoroughly, as this area collects a large amount of sediment.
  • Place the oyster between a towel with the joint end sticking slightly outside the towel.
  • Put an oyster knife firmly into the joint and twist—popping the joint open.
  • Move the knife to the inside of the top shell and scrape the meat from the top shell.
  • Remove the top shell and discard.
  • Slide the knife between the oyster meat and the bottom shell to loosen the meat from the bottom shell.  Care must be taken to not damage the oyster meat or to lose any of the flavorful oyster liquor (the natural liquid found in the oyster).
  • Open the oysters as close to use as possible.
  • Store the oysters on a bed of shaved ice until needed.

Tomato and Haricot Vert Salad

Salad:

  • 8 ounces (227g)                                   fennel, cleaned, sliced paper-thin
  • 6 ounces (170g)                                   haricots verts, ends removed, blanched
  • 2½ pounds (1.1kg)                              tomatoes, peeled and seeded, julienne
  • to taste                                                salt
  • to taste                                                black pepper, ground
  • 1 tablespoon (15ml)                            olive oil
  • 1 tablespoon (15ml)                            chives, minced
  • ¼ cup (9g)                                           chervil leaves
  • 3                                                          basil leaves, chiffonnade

Vinaigrette:

  • 3 tablespoons (44ml)                          mayonnaise
  • 2 tablespoons (30ml)                          red wine vinegar
  • 1 tablespoons (15ml)                          fresh lemon juice
  • 1 tablespoon (15ml)                            Dijon mustard
  • 1 clove                                                 garlic, mashed with salt
  • 1 cup (237ml)                                     olive oil
  • to taste                                                salt
  • to taste                                                white pepper, ground

Cooking

  1. Place all of the salad ingredients into a bowl and season to taste. Reserve under refrigeration until needed.
  2. In a blender, mix the mayonnaise, vinegar, lemon juice, mustard, and the garlic.
  3. While the blender is running, slowly drizzle the oil in until the dressing becomes smooth and thick.  Season to taste with salt and white pepper.

Serving/Holding

  1. Hold the salad and dressing under refrigeration, maintaining 41ºF (5ºC) until ready to plate then toss together and serve.

Cooling/Storing

  1. Cover the salad, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chicken and Andouille Sausage Gumbo

Yield:  6 portions
Portion size:  12 ounces

Seasoning Mix:

  • ½ teaspoon (2ml)                                salt
  • ½ teaspoon (2ml)                                black pepper, ground
  • ½ teaspoon (2ml)                                red pepper
  • ½ teaspoon (2ml)                                white pepper, ground
  • ½ teaspoon (2ml)                                paprika
  • ½ teaspoon (2ml)                                onion powder
  • ½ teaspoon (2ml)                                garlic powder

Gumbo:

  • 1½ pounds (680g)                               chicken breast, boneless
  • 1 ½ cups (170g)                                  onion, chopped
  • ¾ cup (85g)                                         green pepper, chopped
  • ¾ cup (85g)                                         celery, chopped
  • 1½ cups (149g)                                   okra, sliced
  • ¾ cup (57g)                                         green onions, chopped
  • ¼ cup (59ml)                                      parsley, flat leaf, minced
  • 11/8 cup (142g)                                    all-purpose flour
  • 1 cup (355ml)                                     vegetable oil
  • ¾ cup (156g)                                       lard
  • 2¼ quarts (2.1L)                                 chicken stock
  • 1 pound (454g)                                   Andouille sausage, bite size pieces
  • 2 teaspoons (10ml)                             garlic, minced
  • ¾ tablespoon (11ml)                           salt
  • ¾ tablespoon (11ml)                           black pepper, ground
  • ¾ tablespoon (11ml)                           cayenne pepper
  • ¼ cup (59ml)                                      filé powder
  • 1 quart (946ml)                                  rice, cooked, hot

Preparing

  1. Combine dry ingredients to prepare the seasoning mix.
  2. Remove skin from the boneless chicken breasts and discard.
  3. Cut chicken into bite size pieces.  Place the chicken pieces on a parchment-lined baking sheet and sprinkle liberally with the prepared seasoning mix.  Refrigerate at 41ºF (5ºC) for at least 30 minutes before using.
  4. Wash and prepare the vegetables as indicated and reserve under refrigeration at 41ºF (5ºC) or lower.

Cooking

  1. Put the flour in a plastic bag, add the seasoned chicken meat, and close the bag and shake, coating all of the pieces thoroughly.
  2. Remove the chicken.  Shake in a colander to remove any excess flour.  Reserve the excess flour to use as roux.
  3. Heat the vegetable oil over medium-high heat.  Add the chicken meat in small batches, stirring until browned and crisp on all sides.  Remove and reserve.
  4. Loosen any browned bits stuck to the bottom of the pan.  Strain the fat to remove the particles and return to the pan.  Add the lard to the fat and place over medium-low heat.
  5. Add the reserved flour and cook while whisking frequently for approximately 45 minutes or until a smooth mahogany-colored roux has formed.
  6. Remove the roux from the heat and add the onions, green peppers, and celery all at once.  Stir to blend and prevent browning.
  7. Cook the vegetables until they are wilted and the onions become translucent.
  8. Stir in the stock very slowly in small batches to thoroughly combine the stock with the roux each time before adding more.  Once all of the stock has been added, bring the liquid to a full boil and then reduce the heat to a simmer.
  9. Add the sausage, garlic, salt, black pepper and cayenne.
  10. Add the browned chicken meat and simmer for 25 minutes making sure the chicken reaches a temperature of at least 165ºF (73.9ºC).
  11. Add the okra and cook for an additional 20 minutes.
  12. Remove from heat and stir in the filé powder, green onions and parsley.
  13. Let rest 5 minutes before serving.
  14. Adjust the seasoning, hold the gumbo at 140ºF (60ºC) or above. 

Serving/Holding

  1. Place ½ cup of hot, cooked rice into each hot soup plate and ladle 8 ounces of the soup carefully into the plate.

Cooling/Storing
 

  1. Cool the remaining gumbo in an ice bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the gumbo, label, date, and store in a refrigerated unit at a product temperature is 41ºF (5ºC) or lower.

Chef Tips – Chicken and Andouille Sausage Gumbo
There are many varieties of gumbos, but every kind uses certain fundamental cooking techniques.  First, most gumbos have a roux base, which is cooked slowly to a rich brown, giving gumbo much of its characteristic thick texture and smoky taste.  To prevent the roux from burning once it is done, add the cold vegetables all at once.
Filé powder, when used to thicken gumbo, should only be used after the gumbo is finished and removed from the heat.  Filé powder is added to the soup and stirred in.  Once filé powder is added to the soup, it cannot be reheated as it will either turn stringy or will solidify at the bottom of the pot.  Let the gumbo stand in the pot for 5 minutes after adding the filé powder for the best results.

Chicken and Sausage Jambalaya

Yield:  6 portions
Portion size:  12 ounces

  • 1½                                                       chickens, whole
  • 6 ounces (170g)                                   onion, diced
  • 4½ ounces (128g)                                green bell peppers, diced
  • 4½ ounces (128g)                                green onion tops
  • ¾ ounce (21g)                                     garlic, chopped
  • 3/8 ounces (11g)                                   parsley, chopped
  • 1 tablespoon (15ml)                            olive oil
  • ¾ pound (340g)                                  pork butt, ½-inch cubes
  • 4½ ounces (128g)                                ham, chopped
  • 11/8 pounds (510g)                              Andouille sausage, cut in bite size pieces
  • ¾ ounce (21g)                                     salt
  • ¾ teaspoon (4ml)                                black pepper, ground
  • 3/8 teaspoon (2ml)                               cayenne pepper, ground
  • 3                                                          bay leaf, whole
  • 3                                                          cloves
  • 3/8 teaspoon (2ml)                               thyme, dry
  • 3/8 teaspoon (2ml)                               basil, dry
  • 2¼ cups (532ml)                                 rice
  • 1½ quarts (1.4L)                                 chicken stock

Preparing

  1. Wash, dry, and cut the chicken into eight pieces.  Reserve until needed under refrigeration at a unit temperature of 41ºF (5ºC) or below.
  2. Wash and prepare vegetables as indicated and reserve.

Cooking

  1. In a large, heavy-bottom saucepot, heat the oil over medium-high heat.  Brown the chicken pieces thoroughly.  As the pieces brown remove them and reserve until needed.
  2. Thoroughly brown the cubed pork butt.  As the pieces brown remove them and reserve until needed.
  3. Add the prepared vegetables and cook for approximately 15 minutes while stirring frequently or until the vegetables are thoroughly browned.  Add the parsley and ham and reduce the heat to low.
  4. Add the sausage and seasonings and continue to cook while stirring frequently for 5 additional minutes.  Add the reserved chicken pieces, rice, and chicken stock.  Mix gently.
  5. Bring to a boil, cover the pot and turn the heat down to very low.  Cook while covered for 45 minutes.  From time to time, uncover and stir gently to prevent the rice from drying out.
  6. Adjust the seasoning to taste and continue to cook until the jambalaya reaches 165ºF  (73.9ºC) or higher for 15 seconds.

Serving

  1. Place approximately ½ cup of rice in each hot soup plate and carefully ladle the jambalaya into the plate.

Cooling/Storing

  1. Cool the remaining jambalaya in an ice bath from a temperature of 140ºF  (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the jambalaya, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Reheating

  1. Reheat jambalaya to a product temperature of 165ºF (73.9ºC) or higher for at least 15 seconds within 2 hours.

Holding

  1. Hold the jambalaya at 140º (60ºC) or above. 

Chef Tips – Chicken and Sausage Jambalaya

One of the secrets of great jambalaya is the way fat rendered from cooking the chicken or sausage coats and seals the rice, helping it to keep its texture during the long cooking process while absorbing the flavors that surround it.  This cooking process is similar to the technique for making rice pilaf.  Some jambalaya recipes call for the rice to be browned before adding the liquid.  By using both dried and fresh herbs, intense and diverse flavors are imparted into the jambalaya.
Some key points when cooking jambalaya are to cook the meats over medium heat stirring constantly until they are thoroughly browned, this process takes around 15 minutes.  When the meats have been browned and removed from the pan, brown the vegetables in the same manner.  Add the seasonings after the vegetables have been browned and cook for 5 minutes more to build the flavors on top of one another.

Shrimp and Chicken Étouffée

Yield:  6 portions
Portion size: 12 ounces

  • ¾ fluid ounce (22ml)                           olive oil
  • 1 ½ ounce (43g)                                  all-purpose flour
  • 4 ½ ounces (128g)                               onion, small dice
  • 3 ounces (85g)                                     celery, small dice
  • 3 ounces (85g)                                     green bell pepper, small dice
  • ¾ ounce (21g)                                     garlic, minced
  • 12 ounces (340g)                                 shrimp, 21-25 count,
  • 12 ounces (340g)                                 chicken, leg and thigh meat, diced
  • 1½ ounces (43g)                                  butter
  • 12 fluid ounces (355ml)                     shellfish stock
  • 1½ fluid ounces (44ml)                       tomato sauce
  • ¾ teaspoon (4ml)                                paprika
  • ¼ teaspoon (1ml)                                cayenne pepper
  • 1/3 teaspoon (2ml)                              basil, dry
  • to taste                                                            salt
  • to taste                                                            black pepper, ground
  • 12 fluid ounces (355ml)                      cream, reduced by half
  • 1½ ounces (43g)                                  green onions, tops, sliced
  • ¾ ounce (21g)                                     parsley, chopped
  • 6 portions                                           dirty rice (see recipe)
  • 6 portions                                           vegetable bundles (see recipe)
  • 6 portions                                           fried okra (see recipe)

Preparing

  1. Make a pale roux with the oil and flour.  Reserve until needed.
  2. Prepare all of the vegetables as indicated.  Reserve until needed.
  3. Cook the shrimp to an internal temperature of 145ºF (62.8ºC) or higher for 15 seconds. Douse in an ice bath to stop the cooking process.  Peel and devein the shrimp.  Reduce their temperature from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Bone the pieces of chicken and dice the meat.  Reserve under refrigeration to maintain 41ºF (5ºC) until ready to cook.

Cooking

  1. Melt the butter in a large skillet over medium-high heat.  Sauté the onions, celery, bell peppers and garlic, until soft, but do not brown.
  2. Add the roux, stock, tomato sauce, paprika, cayenne pepper, basil, and seasoning. Bring to a boil and then reduce the heat to a simmer.  Simmer for 30 minutes being careful not to let the temperature fall below 140ºF (60ºC).  Add additional stock or water as necessary if the liquid becomes too thick.
  3. Add the chicken and simmer for an additional 8 minutes or until the chicken reaches a minimum internal temperature of 165ºF (73.0ºC).  Add the shrimp and cream and continue to simmer for 5 minutes or until the shrimp reaches an internal temperature of 145ºF (62.8ºC).  Add the green onions and parsley and cook for about 1 minute.
  4. Adjust the seasonings to taste with salt and black pepper.

Serving

  1. Place approximately ½ cup of dirty rice on the top-middle of each heated plate.
  2. To the upper right of the rice, place 1 bundle of vegetables, the equivalent of 3 ounces.
  3. To the upper left of the rice, place 3 ounces of fried okra.
  4. On the bottom half of the plate and on top of ½ of the rice, ladle 12 ounces of the Étouffée.  Take care to spoon equal amounts of the shrimp and chicken onto each plate.

Cooling/Storing
 

  1. Cool the remaining Étouffée in an ice bath from a temperature of 140ºF  (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the Étouffée , label, date, and store in a refrigerated unit of 41ºF (5ºC) or lower.

Paneéd Chicken and Fettuccini

Yield:  6 portions
Portion size:  12 ounces

  • ¾ cup (85g)                                         Parmesan cheese, grated
  • ½ cup (57g)                                         Parmesan cheese, shredded
  • 1¼ pound (510g)                                butter
  • 24 fluid ounces (710ml)                      heavy cream
  • ¾ teaspoon (4ml)                                cayenne pepper
  • to taste                                                            salt
  • 12 ounces (340g)                                 fettuccini
  • 1½ gallons (5.7L)                                water, hot
  • Seasoning Mix:
  • 3 ounces (85g)                                     catsup
  • 2¼ ounces (64g)                                  Creole mustard
  • 1 ½ tablespoon (22ml)                        white pepper, ground
  • 1 ½ tablespoon (22ml)                        cayenne pepper
  • 5 tablespoons (74ml)                          paprika
  • ¾ teaspoon (4ml)                                thyme, dried
  • 1/3 teaspoon (2ml)                              sage, dried
  • 1/3 teaspoon                                       basil, dried
  • 7                                                          eggs
  • 5 ounces or 3 cups (142g)                   breadcrumbs, fine
  • 2½ pounds (1kg)                                 chicken breast, boned and flattened evenly
  • 3 tablespoons (44ml)                          oil
  • 1½ tablespoons (22ml)                       salt
  • as needed                                             vegetable oil
  • 6 portions                                           Creole collard greens (see recipe)
  • 6 portions                                           sautéed tomatoes (see recipe)

Preparing

  1. Prepare both cheeses as indicated and refrigerate until needed.
  2. Line a sheet pan with paper towels.

Cooking

  1. Melt the butter over medium-high heat.  Add the cream and cayenne pepper.  Bring the cream to a boil, stirring constantly.  Reduce the heat and simmer until the sauce thickens to nappé consistency.  Remove the cream from the heat and gradually add the grated Parmesan cheese.  Whisk the sauce until the cheese is thoroughly blended.
  2. Adjust the seasoning to taste with salt.
  3. Cook the fettuccini in boiling water until al dente.  Shock the pasta in an ice water bath from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve until needed.
  4. Combine the ingredients of the seasoning mix in a small bowl and mix thoroughly.
  5. Combine the eggs and the shredded Parmesan cheese in a pan.  Beat well.
  6. Combine 2 tablespoons of the seasoning mix with the breadcrumbs and blend in a food processor.  Reserve until needed.
  7. Spread an even layer of the seasoning mix over both sides of the chicken, then soak the chicken for 15-30 minutes in the egg mixture.
  8. In a large skillet, heat about ¼ inch of vegetable oil to at least 300ºF (148.9ºC).
  9. Remove the chicken from the egg mixture and drain the excess batter from the chicken.
  10. Dredge chicken pieces in the breadcrumbs, thoroughly coating them. Shake off the excess and gently place in the hot oil.  Pan-fry until golden brown and an internal temperature of 165ºF (73.9ºC).  Drain on paper towels.
  11. Reheat the cheese sauce over medium-high heat.  Add the fettuccini and toss until thoroughly coated and hot.

Serving

  1.  Place approximately 6 ounces of the fettuccini mixture at the top center of each hot plate.
  2.  To the left of the pasta, place 2 ounces of collard greens, twisted to add height.
  3.  To the right of the pasta, spoon 3 ounces of the sautéed tomatoes.
  4.  On the bottom half of all three, fan out 6 ounces of chicken beast.  Serve immediately.

Cooling/Storing

  1. Discard the remaining breading items.
  2. Cool the remaining chicken from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cool the sauce in shallow pans with a product depth of 2 inches or less from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Cover the chicken, pasta, and sauce, label, date ,and store in a refrigerated unit at 41ºF (5ºC).

Braised Beef Daube

Yield:  6 portions
Portion size:  10 ounces

  • 1½ ounce (43g)                                   garlic
  • 4 ounces (113g)                                   onion
  • 1½ ounce (43g)                                   garlic
  • 6 ounces (170g)                                   celery
  • 6 ounces (170g)                                   carrots
  • 6 ounces (170g)                                   green bell pepper
  • 3 ounces (85g)                                     tomatoes, concassée
  • 3¾ pound (1.7kg)                               beef knuckle or chuck roast
  • 1                                                          sachet d’épices
  • 1½  ounce (43g)                                  fat back, batonnet
  • 3 fluid ounces (89ml)                          olive oil
  • 2 teaspoons (5ml)                               salt
  • 2 teaspoons (5ml)                               black pepper, cracked
  • 6 fluid ounces (177ml)                        red wine
  • 1 quart (946ml)                                   beef stock
  • to taste                                                            salt
  • to taste                                                black pepper, ground
  • 6 portions                                           baked cheese grits (see recipe)
  • 6 portions                                           sugar snap peas (see recipe)
  • 6 portions                                           glazed carrots (see recipe)

Preparing

  1. Preheat an oven to 375ºF (190.6ºC).
  2. Select a rondeau and prepare a parchment lid.  Reserve until needed.
  3. Mince the first amount of garlic and reserve under refrigeration until needed.
  4. Dice onions, second amount of garlic, celery, carrot, and bell pepper and reserve under refrigeration until needed.
  5. In a medium saucepot, blanch the tomatoes, skin, de-seed, dice, and reserve under refrigeration until needed.
  6. Trim the beef roast. Cut the fatback into 1/4 -inch strips about 8 inches long and lard the beef roast with the fatback.
  7. Truss the roast and reserve under refrigeration until needed.

Cooking

  1. In a medium rondeau, heat the olive oil and sear the roast until thoroughly browned on all sides.  Remove the roast and season with the first amount of minced garlic, salt, and cracked black pepper.
  2. In the same pan and using the remaining oil, caramelize the vegetables starting with the celery, carrots, and onions, then the garlic, and finally the peppers and diced tomatoes.
  3. Deglaze with the red wine.  Add the beef stock and bring to a boil.
  4. Add the roast, return the liquid to a boil, and turn the heat down to a simmer.  Cover with the reserved piece of parchment, foil, and a lid.  Braise in the oven at 375ºF (190.6ºC) for approximately 1½ hours or until fork tender making sure the liquid does not drop to a temperature below 140ºF (60ºC).
  5. Braise the beef until it has an internal temperature of 145ºF (62.8ºC) or higher for at least 3 minutes.
  6. Remove the beef, and hold it at 140ºF (60ºC) or above until needed.  Degrease the sauce and strain.  Return the sauce to a saucepot and simmer, reduce it if necessary to the desired consistency. Adjust the seasoning with salt and pepper to taste.

Serving

  1. Place one mold of baked cheese grits at the top center of each hot plate.  To the right of the grits, place approximately 2 ounces of glazed carrots and to the left of the grits, place 2 ounces of the sugar snap peas.
  2. Slice the roast beef and fan approximately 10 ounces of the sliced meat on the bottom half of the grits, carrots, and peas.
  3. Spoon 4 ounces of the sauce on the bottom half of the meat and bottom portion of the hot plate.  Serve immediately.

Cooling/Storing

  1. Cut the beef into quarters or eighths and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the beef and sauce, label, date, and store under refrigeration at 41*F (5*C) or lower.

Chef Tips – Braised Beef Daube
Larding is the process of inserting long strips of fat into a piece of lean meat using a larding needle.  Larding fat back will add needed moisture and extra flavor to a lean piece of meat while braising. 

Sautéed Tomatoes

Yield:  6 portions
Portion size:  3 ounces

  • 18 ounces (510g)                                 tomatoes
  • 2 ounces (57g)                                     onion
  • 1 ounce (28g)                                      green bell pepper
  • ½ ounce (14g)                                     butter
  • to taste                                                            salt
  • to taste                                                            black pepper, ground
  • to taste                                                            sugar

Preparing

  1. Peel and seed the tomatoes and cut into wedges.   Refrigerate at 41ºF (5ºC) or lower until needed.
  2. Chop the onion and pepper, cover, and refrigerate at 41ºF (5ºC) or lower until needed.

Cooking

  1. Melt the butter in a sauté pan and add the onions and peppers.  Sauté until the onions become translucent.
  2. Add the tomato.  Cook until heated thoroughly.
  3. Season to taste with salt, black pepper, and sugar.

Serving/Holding

  1. Serve immediately.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the tomatoes, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Sugar Snap Peas

Yield:  6 portions
Portion size:  2 ounces

  • 12 ounces (340g)                                 sugar snap peas
  • ¾  ounce (21g)                                    butter
  • to taste                                                            salt
  • to taste                                                            black pepper, ground

Preparing

  1. Par-cook sugar snap peas in boiling water for 5 minutes.  Shock in an ice water bath and reserve until needed.

Cooking

  1. Heat a sauté pan over medium heat.  Add butter and when hot, add the sugar snap peas.
  2. Sauté until hot.  Season to taste with salt and black pepper.

Serving/Holding

  1. Serve immediately.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sugar snap peas, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

 Vegetable Bundles

Yield:  6 portions
Portion size:  3 ounces

  • 4 ounces (113g)                                   carrots, peeled
  • 4 ounces (113g)                                   parsnips, peeled
  • 4 ounces (113g)                                   leek, rinsed
  • 1½ ounces (43g)                                  onions, green tops
  • 6 tablespoons (89g)                            butter
  • 1                                                          shallot, peeled and minced
  • ½ teaspoon (2ml)                                tarragon, dried
  • 1 teaspoon (5ml)                                 fresh dill, chopped
  • to taste                                                            white pepper, ground

Preparing

  1. Trim and wash carrots, parsnips, and leeks.  Cut the vegetables into julienne shapes only about 5 inches in length.  Refrigerate until needed at 41ºF (5ºC) or lower.

Cooking

  1. Cook the vegetables separately in boiling salted water.  The carrots are cooked for 20 seconds, drained and shocked; the parsnips are cooked for 30 to 40 seconds, drained and shocked; the leeks are cooked for 5 to 10 seconds, drained and shocked; and the green onions are cooked just until they wilt, then are drained and shocked as well.
  2. Build vegetable bundles by combining 6 equal parts of parsnips, carrots, and leeks into small plies.  Tie the bundles with a piece of green onion top so that it looks like a ribbon.
  3. Melt the butter is a sauté pan.  Add the shallot, tarragon, chopped dill, and pepper.  Cook over medium heat for 1 minute.  Then add the vegetable bundles, cover the pan, and cook for 2 additional minutes.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a   temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the vegetable bundles, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Creole Collard Greens

Yield:  6 portions
Portion size:  2 ounces

  • 12 ounces or 2 bunches (340g)           collard greens, cut into ½-inch strips
  • 1½ ounces (43g)                                  butter
  • to taste                                                            salt
  • to taste                                                            pepper
  • to taste                                                            lemon (optional)

Preparing

  1. Trim and wash the collard greens.  Blanch them in boiling, salted water.  Shock in an ice water bath and drain them thoroughly.
  2. Place in a plastic container, wrap, label, and refrigerate until needed.

Cooking

  1. Melt the butter is a sauté pan and sauté the greens.  Season with salt and pepper to taste.  Serve with a squeeze of lemon if desired.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the collard greens, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Glazed Carrots

Yield:  6 portions
Portion size:  2 ounces

  • 1½ ounces (43g)                                  butter, clarified
  • 12 ounces (340g)                                 carrots, oblique cut
  • 2½ teaspoons (12ml)                          sugar
  • 6 fluid ounces (177ml)                        chicken stock
  • to taste                                                            salt
  • to taste                                                            black pepper, ground

Cooking

  1. Melt the butter in a saucepan and when hot and add carrots.
  2. Cover the pan and lightly sweat the carrots.
  3. Add the sugar, stock, and seasoning.
  4. Cook covered over low heat until the carrots are tender.
  5. Remove the cover and allow the liquid to reduce until it becomes a glaze.  If the carrots are done before glaze is formed, remove them with a slotted spoon and reserve until the liquid has completely reduced, and then return them to the pan tossing until thoroughly coated and hot.

Serving/Holding

  1. Serve immediately.
  2. Hold the carrots at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the carrots, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Fried Okra

Yield:  6 portions
Portion size:  3 ounces

  • 18 ounces (510g)                                 okra
  • 8 ounces (227g)                                   all-purpose flour
  • 3                                                          eggs
  • 8 ounces (227g)                                   breadcrumbs
  • as needed                                             olive oil
  • to taste                                                            salt
  • to taste                                                            black pepper, ground

Preparing

  1. Trim, wash, and dry the okra.  Reserve under refrigeration until needed.
  2. Coat the okra using the standard breading technique with flour, eggs, and breadcrumbs. 

Cooking

  1. Fill a large sauté pan with ½ inch of olive oil.  Heat the oil to 350ºF (176.7ºC).
  2. Pan-fry the okra until golden brown, and drain on paper towels.

Serving/Holding

  1. Season to taste with salt and black pepper.  Serve immediately.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the fried okra, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.
  3. Discard any remaining portion of the breading procedure. 

Chef Tips – Fried Okra
The best okra pods are those less than 3 inches in length.  More mature okra tends to be very fibrous and difficult to digest.  Do not cook okra in cast iron cookware as they will react to the metal and turn an unappetizing black color 

Red Beans and Rice

Yield:  6 portions
Portion size:  8 ounces

  • 1½ pounds (680g)                               red beans, soaked overnight
  • 9 ounces (255g)                                   bacon, julienne
  • 6 ounces (170g)                                   onion, small dice
  • 1½ ounce (43g)                                   green onions, with tops, chopped
  • 1½ ounce (43g)                                   green bell pepper, small dice
  • 1                                                          ham hock
  • ¾ tablespoon (11ml)                           garlic, minced
  • 1½ tablespoon (22ml)                         parsley, minced
  • 1 pinch                                                            cayenne pepper
  • 1 ½                                                      bay leaf, broken into quarters
  • 1 pinch                                                            thyme, dry
  • 1 pinch                                                basil, dry
  • 1 ½ quart (1.4kg)                                water, cold
  • ¾ teaspoon (4ml)                                salt
  • 1/3 teaspoon (2ml)                               black pepper, ground
  • 6 portions                                           Creole rice (see recipe)

Preparing

  1. Soak the red beans in cold water overnight while under refrigeration.
  2. Drain the soaked beans and reserve until needed.
  3. Cut the vegetables as indicated and reserve until needed. 

Cooking

  1. Sweat the bacon in a sauté pan.  Add the vegetables and sweat an additional 2-3 minutes.
  2. Add the beans, ham hocks, and spices and cover with cold water.  Bring to a boil and lower the heat to a simmer.  Do not let the beans drop below a temperature of 140ºF (60ºC).
  3. Cook the beans until they are tender and natural thick gravy has formed.  Add additional water toward the end of cooking to adjust the consistency if the beans appear too dry.  Season to taste with salt and black pepper

Serving/Holding

  1. Hold the beans at 140ºF (60ºC) or higher.
  2. Reserve the beans until needed.  Place approximately ½ cup of rice into the center of each hot bowl and carefully ladle about 8 ounces of the beans over the rice.
  3. Serve immediately.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the beans, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Chef Tips – Red Beans and Rice
The rich taste of authentic slow-cooked beans comes from the careful balance of spices and from the marrow of the ham bone seeping into the natural gravy, which slowly forms.  The ham selected for red beans and rice should be from baked ham rather than country or smoked ham.  Smoked ham is too salty and will unbalance the seasoning.
Bean dishes were popular in Creole cooking because they took seasoning well, were inexpensive, and the quantity of meat could be varied according to one’s budget.  These bean dishes were enriched by the arrivals of such immigrants and chefs from the Caribbean, with their love of seasoning, and Italian chefs, whose way with beans made them masters of Creole bean cooking.

Dirty Rice

Yield:  6 portions
Portion size:  4 ounces

  • 1 ounce (28g)                                      shallots, fine dice
  • ½ ounce (14g)                                     green onions, fine dice
  • ½ ounce (14g)                                     butter, unsalted
  • 6 ounces (170g)                                   chicken livers, cleaned, chopped
  • to taste                                                            salt
  • to taste                                                            black pepper, ground
  • ¼ ounce (7g)                                       parsley, minced
  • 14 ounces or 2 cups (397g)                 white rice, cooked

Preparing

  1. Clean, peel, and prepare the shallots and green onions. Reserve under the refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

  1. Melt the butter in a sauté pan and sauté the shallots and chicken livers until tender and falling apart.  Cook the livers until they reach a temperature of 165ºF (73.9ºC). Season with salt and pepper.
  2. Add green onions and parsley.  Add the cooked white rice and mix thoroughly.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the rice, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Creole Rice

Yield:  6 portions
Portion size:  4 ounces

  • 1½ ounce (43g)                                   onion, small dice
  • ¾ ounce (21g)                                     butter
  • 1 cup rice (237ml)                               white long-grain rice, washed 2 times
  • 16 fluid ounces (473ml)                      chicken or vegetable stock
  • 1½                                                       bay leaf
  • to taste                                                            salt
  • to taste                                                            black pepper, ground

Preparing

  1. Prepare the vegetables as indicated and reserve until needed.
  2. Heat the stock in a medium saucepot and reserve until needed. 

Cooking

  1. Sweat the onions in butter in a sautoir pan.
  2. Add the rice and stir to coat with the butter.
  3. Add the hot stock and seasoning.
  4. Bring the liquid to a boil.  Cover the pan and transfer it to a 350ºF (176.7ºC) oven and cook it for 18 to 20 minutes until the liquid is absorbed and the rice is tender.
  5. Remove the lid and fluff with a fork.

Serving/Holding

  1. Hold the Creole rice at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the Creole rice, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower. 

Blazing Hushpuppies

Yield:  12 portions
Portion size:  6 each

  • 1½ cup (170g)                                     onion, chopped fine
  • 3 tablespoons (44ml)                          green onions, chopped fine
  • 1½ cup (198g)                                     flour, self-rising
  • 1½ cup (269g)                                     cornmeal
  • 1 tablespoon (15ml)                            cayenne pepper
  • 1                                                          egg
  • 16 fluid ounces (473ml)                      beer

Preparing

  1. Preheat a deep-fryer to 375ºF (190.6ºC).
  2. Prepare the onions as indicated and reserve until needed.
  3. Line a sheet pan with paper towels and reserve.

Cooking

  1. Mix together the flour, cornmeal, and cayenne pepper and then add the onions.
  2. Add the egg and beer to this mixture and blend until it makes a light batter.  Stir in the green onions to the batter.
  3. Drop 6 tablespoons of batter into the deep-fryer at a time.  The hushpuppies will turn themselves.

Serving/Holding

  1. Remove the hushpuppies from the oil when cooked and place on the paper towel-lined sheet pan.
  2. Serve immediately.
  3. Hold the hushpuppies at 140ºF (60ºC) or higher. 

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the hushpuppies, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Baked Cheese Grits

Yield:  6 portions
Portion size:  4 ounces

  • 1½ tablespoons (22ml)                       garlic, chopped
  • 4½ ounces (128g)                                longhorn cheddar cheese, grated
  • 10 ounces (283g)                                 yellow grits, prepared, hot
  • 3 ounces (85g)                                     butter
  • to taste                                                            salt
  • to taste                                                            black pepper, ground
  • 3                                                          eggs
  • 6 fluid ounces (177ml)                        milk

Preparing

  1. Preheat an oven to 350ºF (176.7ºC).
  2. Prepare six, 3-inch plating rings by covering one side with aluminum foil and placing the covered side on the bottom of a baking dish.
  3. Prepare the garlic as indicated, cover, and refrigerate until needed at 41ºF (5ºC).
  4. Prepare the cheese as indicated, cover, and refrigerate until needed at 41ºF (5ºC).

Cooking

  1. Sauté the garlic lightly and reserve until needed.
  2. Prepare the grits according to the package and add the butter, salt, pepper, sautéed garlic, and cheese.  Mix until the butter and cheese has melted.  Remove from the heat.
  3. Beat the eggs and milk together in a small bowl and incorporate into the grits mixture.
  4. Fill each of the prepared rings with ½ cup of the cheese grits and place in the preheated oven.  Cook the molds until they reach an internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Remove the foil and carefully push the molded grits onto hot plates.
  2. Hold the baked cheese grits at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the grits, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower. 

Apple Bread Pudding with Caramel Sauce and Crunchy Pralines

Yield:  12 portions
Portion size:  4 ounces

  • 6 ounces (170g)  – brioche or croissant, 2 days old
  • 1½ ounces (43g) – butter, melted
  • 16 fluid ounces (473ml) – milk
  • 4 eggs
  • 6 ounces (170g) sugar
  • ¾ fluid ounce (22ml) vanilla extract
  • 8 ounces (227g)  apples, peeled and cored, sliced
  • 1½ ounces (43g) raisins, soaked in brandy
  • ¾ fluid ounce (22ml) brandy
  • As needed  – sugar, powdered

Preparing

  1. Slice the bread into 1/8-inch slices and coat them with the melted butter.  Place them in a bowl and reserve until needed.
  2. Butter a 9-inch cake pan and line it with parchment paper.  Reserve until needed.
  3. Place the milk into a saucepan, bring to a boil, and reserve hot.
  4. Place the eggs, sugar, and vanilla in a large bowl and mix well, slowly temper with the hot milk and pour over the bread.
  5. Fold in the apples and soaked raisins. Pour the mixture into the buttered cake pan.

Cooking

  1. Place the pan in a hot water bath and bake in the preheated deck oven at 350ºF (176.7ºC) for approximately 1 hour allowing a light crust to form on top.
  2. Garnish by sprinkling with powdered sugar. 

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the bread pudding, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower. 

Caramel Sauce

Yield:  12 ounces
Portion size:  2 ounces

  • 8 ounces (224g) – sugar
  • 2 or 3 drops – juice, lemon
  • ¾ cup (177ml) – heavy cream
  • as needed – milk

Cooking

  1. Combine the sugar and the lemon juice in a heavy-bottomed pot.  Place the pot over medium heat and cook the sugar until it melts.
  2. Using a pastry brush dipped in water, wash down the sides of the pot, ensuring that there are no undissolved sugar crystals.
  3. Continue to cook the sugar until it is golden to medium brown.  The darker the sugar, the more pronounced the caramel flavor will be.  Remove the caramel from the heat immediately to prevent overcooking.
  4. Let the caramel cool slightly for approximately 5 minutes stirring frequently so the caramel does not harden.
  5. Bring the heavy cream to a boil while the caramel cools.  Carefully stir the heavy cream into the caramel very slowly until all of the caramel has dissolved.
  6. Let the sauce cool.  Adjust the consistency with a little milk if the sauce becomes too thick.
  7. Place 2 ounces of sauce on a chilled plate.  Place the portion of bread pudding on the sauce and drizzling some additional sauce over the top of each portion. 

Cooling/Storing

  1. Cool in shallow pan with a product depth not to exceed 2 inches and cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the caramel sauce, label, date, and store in refrigerated unit at a product temperature of 41ºF (5ºC) or lower.

Crunchy Pralines

Yield:  6 portions
Portion size:  2 ounces

  • 12 ounces (340g) brown sugar
  • 1½ tablespoons (71g) butter
  • 3 fluid ounces (89ml) water
  • 12 ounces (340g) pecans

Preparing

  1. Measure out all of the ingredients as indicated.

Cooking

  1. Combine the sugar, butter, and water in a saucepan over medium heat.  Stir to dissolve the sugar.  Continue to stir for 3 to 4 minutes.
  2. When the mix begins to boil, add the pecans and continue to stir for about 5 minutes.
  3. Remove from the heat.  Drop the pecans by the spoonful onto a sheet pan lined with parchment paper.  Let cool.  Remove from the paper with a thin knife.

Serving

  1. Reserve until needed.

Cooling/Storing

  1. Store candies in an air tight container, label, date, and store in cool dry area, free of humidity.

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