Cajun Lentil Loaf (Christian's Recipe)

Spice Mix:
1/2 teaspoon Salt 
2 teaspoon Ground cayenne pepper 
2 teaspoon Black pepper 
1 teaspoon White pepper 
1 teaspoon Ground cumin 
1 teaspoon Ground nutmeg 

Lentil Loaf:

4 Whole bay leaves 

1 Tablespoon Olive Oil

2 Tablespoons Tomato Paste

2 teaspoons Minced garlic

Vegetables: feel free to sub out and replace with vegetables of choice

4 Cups Mushrooms, sliced

1/2 cup Green onions -- finely chopped 

1 cup bell peppers -- chopped 

2 14.5 oz Containers Mirepoix

½ Cup of Coconut Milk

4 ½ Cups of vegetable broth

2 Cups of Lentils (red)

2 tablespoon Tabasco sauce 
2 tablespoon Vegan Worcestershire sauce 

2 Cups of Breadcrumbs

1 Cup of Pistachios

2 Can of White Beans (or any beans)

4 Large Eggs

1.       Combine spice mix and set aside.

2.       Bring vegetable broth and 3 bay leaves to a boil. Add Lentils and cook until done. Remove bay leaves.

3.       While lentils are cooking, add oil, one bay leaf, spice mix, vegetables, garlic, and tomato paste to another pan. Cook until vegetables are tender and liquid has cooked off. Remove bay leaf.

4.       Lightly blend vegetable mixture with immersion blender.

5.       Add beans, Worcestershire, Tabasco, Coconut Milk, and Pistachios.

6.       Let mixture cool to room temperature. Add Bread Crumbs, Eggs, and Lentils. If mixture is too wet, add more breadcrumbs. If mixture is too try, add more coconut milk.

7.       Spray muffin tins with non-stick spray. Fill to just below rim and press down with spoon.

8.       Bake on 350F for 35 minutes. Let rest for 5 minutes before removing from tin.

Chicken Etouffee Saag (!)

So, I made my Streamlined Chicken Etouffe this weekend, quite a large batch, and as I was getting ready to reheat the leftovers, it occurred to me that what it needed was even more veg!

So I took inspiration from the Chicken Saag we had out the other day, and decided to make Chicken Etouffee Saag!

I added a bag of frozen spinach to my leftovers and after simmering for about 5 minutes, I had an excellent dish!

Serve over plain rice or jamabalaya, and you'll need some hot sauce, as the spinach eats up the heat from the original Etouffee recipe.

By the way, I Googled this, and didn't find anyone else who has discovered this lovely combination, so score one for me!

Chicken Etouffe - Streamlined

Normally I go to Prudhomme's Recipe and make modifications as I have in my original version of this recipe. But last week, I really streamlined it, reduced the fat by a lot, and found it just as tasty (though not as buttery) as the original.

Boneless skinless chicken breasts

Spice mixture#1 - equal parts of salt, cayenne pepper, and garlic powder.

Seasoning mix #2
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Roux
3 TBL Oil
3 TBL flour

Veggies
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper

2 - 3 1.5 - 2 Cups Chicken stock (I use "Better than Bouillon")

Basic cooked Rice

Prepare the vegetables and spice mixes. Make lots of #1, put it in a spice jar and save it - you'll use it all the time!

Slice the chicken into "tender" sized pieces.

Sprinkle spice mixture #1 over the chicken.

Heat large cast iron skillet or dutch oven and add oil to coat the bottom.

When skillet is hot, start cooking the chicken in batches until lightly browned on the outside, then move to a plate when finished.

After the chicken is done, add the oil and flour for the roux and stir almost constantly until the roux has turned dark, How dark is up to you. Prudhomme recommends very dark, like very dark chocolate. I go for somewhere between milk and dark chocolate color. Don't get any on you - they don't call it Cajun Napalm for nothing.

When you have achieved this color, remove from heat and add half of the chopped veggies and stir in to stop the cooking process.

Add seasoning mix #2, the rest of the veggies and stir all together.

Add enough stock to cover generously, add back the chicken, and bring back up to a simmer.

Cook about 30 minutes, until the chicken is cooked and the gravy is thick.

Just before serving, if you feel the need to add some butter and stir it in, I won't hold it against you.

Serve over the rice, with some hot sauce on the side. And milk.

Blackened Fish

Paul Prudhomme's Blackened Redfish


1 teaspoons salt (he calls for 3, I use 1 tsp)
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons paprika

8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
1/2 cup melted butter


1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl.

2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture.

3. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.

4. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece.

Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.

YIELD 4 servings

I make the seasoning mix in large quantities and store it in the fridge.
Ratio is
4 salt (or less)
2 cayenne pepper
2 white pepper
2 garlic powder
2 onion powder
1 black pepper
1 dried thyme
1 dried basil
1 dried oregano
8 paprika

NOTE: Redfish and pompano are ideal for this dish. If tilefish is used, you
have to split the fillets in half. Place the fillet on a flat surface, hold
the knife parallel to the surface and split in half through the center from
one end to the other. The weight of the fish may vary from a pound to a
pound and a half, depending on your skillet, but they must not be more than
about an inch and a half thick.

Cajun Meatloaf (Prudhomme)

Serving Size : 6

(Use tomato paste, cream and low carb bread crumbs for low carb recipe.)

-----SEASONING MIX-----

2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg

-----MAIN INGREDIENTS-----

4 tablespoons Unsalted butter
3/4  1.5 cup Finely chopped onions
1/2 1 cup Green bell peppers -- chopped (poblanos to add some heat)
1/2 1 cup Celery - chopped
1/4 1/2 cup Green onions -- finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk (Alternative cream or half & half)
1/2 cup Catsup (Alternative 3 - 4 oz tomato paste)
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 Eggs -- lightly beaten
1 cup Very fine bread crumbs (low carb bread)

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.

Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen"

Prudhomme's Chicken Etouffee

I do not fry the chicken as he does, and use boneless breasts. I sometimes slice the breasts into slivers for easier serving at the table.

 I just use "Better Than Boullion" chicken soup base instead of his stock recipe.

Chicken Stock for Etouffee -1/2 lb chicken back or chicken neck
3 cups cold water
1/2 medium onion, unpeeled
1 garlic clove, unpeeled and cut in thirds
1 stalk celery, with top
1 bay leaf

Flour Coating  [I use this seasoning without the flour, skillet fry the chicken and proceed.]

10 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper

Fried Chicken
3 lbs chicken pieces
salt
garlic powder
ground red pepper (preferably cayenne)
vegetable oil (for deep frying)

So, with the chicken pan fried with cayenne, garlic powder and salt, I go from here:
Seasoning Mix
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

Roux and Gravy
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee

Finish
4-6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice

Directions

1 Chicken Stock for Etouffee: [Make chicken stock with Better than Boullion] Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
2 Flour Coating: [...or not] Combine all ingredients in a plastic bag.
3 Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
[Or just coat the chicken pieces with seasoning, and grill or stir fry in cast iron skillet.]
4 Fry chicken (or just saute lightly in cast iron skillet if using boneless chicken breasts.) until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
5 Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6 Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
7 Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8 Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
9 Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
10 In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
11 Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.

Prudhomme's Jambalaya

Ingredients

Seasoning Mix
4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper

1 teaspoon ground coriander (optioonal)  
1 teaspoon dry mustard
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon gumbo file (file powder) (optional)
1/2 1 teaspoon ground cumin*
1/2 1 teaspoon black pepper
1/2 1 teaspoon dried thyme leaves*

(might consider adding some onion powder, garlic powder and celery seed next time)
*I think cumin and thyme add the most flavor, so consider increasing both.

Jambalaya
4 tablespoons margarine butter or ghee
6 - 10 ounces tasso (about 1 1/2 cups) or other smoked ham, diced
6 - 10 ounces smoked andouille sausages (about 1 heaping cup) or kielbasa, diced
12 -24 ounces chicken (breasts, tenders, thighs) cut into pieces (optional) (I used Costco rotisserie last time, worked great!)
1 1/2  3 cups onions, chopped (All veg can be doubled, but cut back on stock if you do.)
1 1/2  3 cups celery, chopped
1 2 - 3 cups bell pepper, chopped - you can use poblanos for part of these to kick it up a bit!
1 1/2 teaspoons minced garlic
2 cups uncooked rice (preferably brown)
4  3 cups chicken stock (if not salt-free, adjust salt)

Directions

1 Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
2 Jambalaya: Use a large, heavy skillet, enamel cast iron is best as it can go in the oven; over high heat melt margarine; add tasso and andouille, or ham and sausage, (and chicken, if adding) and cook 5 - 10 minutes, stirring occasionally.
3 Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
4 Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
5 Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.

If using brown rice, consider doing the "simmer" in the oven with lid on, at 350 for about 70 minutes or more until rice done. You may need to add a bit more stock/water if it gets too dry.

To do this quickly in the pressure cooker, use brown rice and only 2.5 cups liquid instead of 4. Cook on high for 12 minutes then slow release for 10.