Damn Good Crab Bisque
1 stick butter
1 large onion
1 bell pepper
6 large fat boiled crabs
3 stalks celery with leaves, finely chopped
1 clove garlic, minced
6 green onions, chopped
2 bay leaves
2 quarts chicken stock (or 6, 10½ ounces of chicken broth)
1 pint Half and Half cream
¼ teaspoon powdered thyme
½ pound lump crabmeat
1 6 ounce can claw meat
Salt and red pepper to taste
Clean crabs and cut segments in halves. Melt butter and on low heat sauté onion, garlic, bell pepper, celery, and green onions until opaque, approximately 10 minutes. Add crab segments and sauté for 5 minutes. Sprinkle in enough flour to make roux, about 5 minutes. Add chicken stock to broth, bay leaves, and salt and pepper. Strain sauce (optional). Add the crabmeat and serve with toasted slices of garlic French bread.
2 pounds fillet catfish (or four large fillets)
2 8 ounce packages cream cheese
1 pound crawfish tails
¼ teaspoon dry parsley
1 stick butter
¼ teaspoon red pepper
1 cup green onions
1 cup onion tops
Season fillets to taste, (salt, pepper, garlic powder, etc.). Broil at 500 dgrees on pan lined with foil and sprayed with non-stick spray until golden brown. Melt butter in skillet, add green onions. Sauté 5 minutes. Add crawfish and simmer for 10 minutes. Melt cream cheese in crawfish mix and cook until bubbly (approximately 5 minutes). Add other seasonings. Spoon over catfish fillets and serve.
Mandarin Orange Cake
1 box yellow butter cake mix
½ cup vegetable oil
1 11 ounce can mandarin oranges
Mix cake mix, oil and eggs. Add oranges, including juice. Divide batter into three 8-inch greased and floured cake pans. Bake at 350 degrees for 18-20 minutes.
Filling and Icing:
1 3 ounce box instant vanilla pudding
1 20 ounce can crushed pineapple (including juice)
1 8 ounce container non-dairy whipped topping
Mix pudding and pineapple (including juice). Add non-dairy whipped topping and mix well. Ice layers of cake after layers have cooled completely. Chill in refrigerator before serving.
Acadiana, a cultural area established by the state legislature on June 2, 1971, includes the parishes of Acadia, Avoyelles, Ascension, Assumption, Calcasieu, Cameron, Evangeline, Iberia, Iberville, Jefferson Davis, Lafayette, Lafourche, Pointe Coupée, St. Charles, St. James, St. John, St. Landry, St. Martin, St. Mary, Terrebonne, Vermilion, and West Baton Rouge. The cultural region was established by the legislature in recognition of the area's uniqueness, grounded upon "the strong French Acadian cultural aspects of said region." Unlike North Louisiana, which is populated primarily by Anglo-American and African-American Protestants, Acadiana is predominately Catholic, and its ethnically and racially diverse population share a French-based culture introduced into the region in the late eighteenth century by hundreds of Acadian exiles. Over the past two hundred years, Acadiana, Creoles, French Royalists, Bonapartists, and various groups of nineteenth-century French expatriates and their descendants have interacted to produce a cultural amalgam now euphemistically known as Cajun. Persons of German, Hispanic, English, and even African-American heritage as well as more recent immigrants have come to share in the Cajun culture.
Cajun cuisine is a product of this synthetic culture, with every major cultural component contributing to the unique mixture of cooking techniques, spices, and ingredients that has captured the hearts, minds, and palates of the culinary world. In this culinary tradition, there are as many styles of food preparation as there are individual cooks and, in Acadiana, everyone is an excellent cook. But, of course, men and women, generally tend to cook differently, and in different venues. The recipes set out within constitute the best introduction to the way men cook in Acadiana.
Cajun Men Tell Funny Stories:
Most Cajuns are raised good Catholics, so they take marriage seriously. But, hunting and fishing are also important to good Cajuns in order to catch those wonderful foods they grew up eating. You'll note in this classified ad that a Cajun recently put in a local paper that Cajun food must have a high priority:
CAJUN WANT AD
"Eligible Bachelor wants: Woman who can cook, sew, take care of house and who has a boat and outboard motor. Please send photo of boat and motor!"
Cajuns speak their mind, but sometimes they have a colorful way of putting things that might be confusing to others:
Two neighbors were discussing the sale of a mule by one to the other. "Arceneaux, now don't you try to talk me out of buying your mule," said Leblanc. "You say he don't look so good, but to me he looks very good. He's got strong legs, a big chest and his tail...well it hangs over his rear end just right." "OK Arceneaux, you win," answered Leblanc, "I will sold him to you for $200 because we are such good frands." Arceneaux loaded the mule into his trailer and took off for his farm. Two days later he hurriedly drove his truck back to the gate of Leblanc's farm with the mule loaded in the trailer. "Doggone you Leblanc," hollered Arceneaux, "I never taught you would pull a stunt like dat on me. Dat mule, he's blind in both eyes!" Leblanc looked calmly at his angry friend, "Mais what stunt I pulled on you. I told you in the first place dat mule don't look so good, hanh!"
LIL' PRAIRIE FRIDAY STEW
Lil' Prairie is twenty minutes South of Kaplan on Louisiana Hwy 35. On the way to Lil' Prairie Hunting Club on Friday evening, we always bring a can of orange spray paint. On the way down, we spray all the roadkills we see on the road with orange paint. Then we go to the Lil' Prairie Lounge and enjoy a cool six pack. After an hour or two, we send a designated driver to Kaplan to gather all the roadkills without orange spray paint. In this way, we're assured of fresh meat for supper, using the following procedure: Clean game—drink more beer. Cook stew—drink more beer. Enjoy—with beer.
(Cajun Humor Purposes ONLY!)
As further proof that Cajun men to indeed cook, one of the Beaver Club members offers the following recipe for:
"Old Fashioned Turkey Stuffing"
3 cups bread crumbs
1 teaspoon salt
1 teaspoon poultry seasoning
2 cups popping corn (uncooked)
½ cup water
2 grated onions
Mix all ingredients until moistened. Fill cavity of turkey and bake for about three hours at 350 degrees or until the popcorn blows the turkey's derriere across the room.