How to Make Rice on the Stove
I was up in years before I learned how to make rice.
Knowing how to make rice on the stove top is simple, but you do have to do it right…
Potatoes Fernandina
Easy New Red Potatoes Recipe
Potatoes Fernandina is quite simply baby red potatoes, butter, sour cream, and cheddar cheese. But why do we call the dish Potatoes Fernandina?
Fresh Corn Cut Off the Cob
Fresh corn cut off the cob will change the way you eat corn forever. I had never given any thought to cutting corn off the cob, but just about every time we had corn on the cob, Mike would reminisce about how his Grandma in Pensacola would always cut it off the cob for his Grandpa every Sunday when they had their after church dinner.
Cajun Fried Catfish Recipe
This Cajun fried catfish recipe is a simple meal to make and you can serve your family a seafood restaurant quality meal without paying restaurant prices. Give this easy recipe a try and delight your family!
Cajun Fried Shrimp Recipe
This Cajun Fried Shrimp Recipe looks like a long recipe, but it is really very simple.
Frying shrimp (and other seafood) is really simple and makes an awesome restaurant-style meal for you and your family.
Cajun Fried Shrimp Recipe Ingredients Continue reading “Cajun Fried Shrimp Recipe”
Fried Eggplant with Crawfish Stuffing
(Eggplant Stack)
Fried Eggplant with Crawfish Stuffing consists of a crawfish stuffing layered between eggplant medallions. It’s called the Eggplant Stack at the Little Village, a local Italian restaurant near my office in Baton Rouge. It’s one of my favorite items on the menu.
How to Make Crawfish Cakes
with Crawfish Cream Sauce
I’m not sure how we learned how to make crawfish cakes… For the most part, we just followed our stuffing recipe to our stuffed shrimp recipe, just using crawfish instead of the crab meat.
How to Make Crawfish Cakes: Ingredients Continue reading “How to Make Crawfish Cakes”
How to Make Basic Meatloaf
How to Make Basic Meatloaf is about the old fashion meatloaf recipe like Maw Maw used to make. And it is certainly good Southern comfort food at its core.
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How to Make Lobster Bisque
I learned How to Make Lobster Bisque the way I figure out how to make most of our recipes – I ate some that I liked and just decided to make some!
A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.
Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue. So, recently I saw a beautiful photograph of a lobster bisque. My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.
So how hard can it be?
As I often say, “It all starts with a roux”. We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods here in Baton Rouge. After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails. It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.
How to Make Lobster Bisque: Ingredients
2 tablespoons Canola oil
1 cup diced bell pepper
1 cup diced sweet onion
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic
3 tablespoons butter
3 tablespoons All-Purpose flour
1-2 cups vegetable stock or the water used to steam the lobster tails
2 cups heavy whipping cream
2-4 lobster tails
How to Make Lobster Bisque: Seasonings
1/4 teaspoon each – celery salt, white pepper, Cajun seasoning (like Tony Chachere’s Creole Seasoning), and salt
How to Make Lobster Bisque: How to Prepare
In a steamer pot or pot with small amount of water, bring water to a boil.
Place the thawed lobster tails in the steamer.
Cover and lower the heat to medium-high heat (#6 or 7).
Allow to steam 10 minutes.
Wash and dice all the vegetables. Set aside.
In a large saucepan or Dutch oven, heat the 2 tablespoons Canola oil on # 5 medium heat.
Add the bell pepper, celery, carrots, and sweet onion.
Sauté 3-5 minutes.
Add the 1 teaspoon minced garlic.
Cook for one minute more.
Remove the vegetables and set aside.
Add the 3 tablespoons butter to the saucepan. Allow to melt.
Sprinkle in the 3 tablespoons All-Purpose flour and stir until well blended.
With a flat edged wooden spoon, keep stirring slowly moving the butter and flour constantly in order to prevent scorching.
The roux should be the color of light caramel candy.
Turn off the heat and move the pan off the burner.
Carefully add in the sauteed vegetables and stir well.
Slowly pour in the 1 cup vegetable stock and mix well.
Return the burner and medium heat #5.
Allow to heat up and may have slow boil.
Turn the heat down to about #3 on the burner.
Add in the seasonings. Stir well.
Allow the soup to simmer for 15 minutes.
If needed, add small amounts of broth or water in order to ensure that mixture is not too thick.
Slowly add in the 2 cups heavy whipping cream. Stir well and often.
Turn down the heat to low and allow to simmer an additional 15 minutes.
Stir in the chopped lobster.
Serve hot with a sprinkle of finely chopped green onions or fresh parsley for garnish.
Thinly sliced French baguette croutons is also a nice treat for dipping in the creamy bisque.
Note: Feel free to add other ingredients such as shaved corn off the cob. Similar recipes call for the vegetables to be run through a food processor for a smooth texture soup.
Serves: About 4 cups
Prep Time: 20 minutes
Cook Time: 60 minutes
Beryl
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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.
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Baton Rouge, Louisiana 70810
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