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    Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
    Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
    Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
    Ebook282 pages1 hour

    Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors

    By Leigh Ann Chatagnier

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    About this ebook

    Bring the Big Easy home with these original recipes!

    You don’t have to live down south to enjoy some of your favorite foods from Louisiana! This is a cookbook that draws inspiration from classic recipes down in the bayou and transforms them into modern-day dishes for all to enjoy. These recipes have a touch of nostalgia while using fresh, locally grown ingredients native to Louisiana—but which can be found anywhere. The dishes are interesting and easy enough for anyone to make at home. Whether you are a beginner in the kitchen or an old pro, you will love whipping up new takes on the Cajun tradition. Divided into fun, modern chapters such as Small Bites, Date Night, and Happy Hour, recipes include:
     
    • Cheddar scallion tasso biscuit sandwiches
    • Spiced pork burgers with remoulade mayonnaise
    • Muffuletta sliders
    • Pecan praline cinnamon rolls
    • Mango bourbon smash

    A fusion of deconstructed Cajun delicacies and traditional flavors, Modern Cajun Cuisine is a necessity for any season. Gather everyone around the table and celebrate food, life, and love with a fresh and unexpected home-cooked meal.
     
    LanguageEnglish
    PublisherSkyhorse
    Release dateAug 18, 2020
    ISBN9781510761971
    Modern Cajun Cooking: 85 Farm-Fresh Recipes with Classic Flavors
    Author

    Leigh Ann Chatagnier

    Leigh Ann Chatagnier is the founder of food & lifestyle blog My Diary of Us and author of The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness. Cooking has always been a part of her life, and she has always enjoyed creating recipes around fresh, not processed, foods. When her son was born, she knew she wanted to start him off on this healthy path as soon as possible! Leigh Ann lives with her husband and son in Houston, Texas.

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      Book preview

      Modern Cajun Cooking - Leigh Ann Chatagnier

      Introduction

      One of my greatest pleasures in life is feeding people. Nothing satisfies me more than watching friends and family gathered around my table, eating the food I prepared, and knowing it was made with love. This is the reason I started developing recipes—I wanted to be able to reach more than just family and friends through food. Food is a universal language that can bring people of all races, cultures, and beliefs together with no judgement . . . just the common love of experiencing something delicious together.

      I discovered this after moving to Louisiana. I was the outsider. I grew up southern, but had never eaten Cajun food, and it didn’t matter! I was welcomed with open arms and asked to join in on family traditions dating back years and years. The food brought us together; well, that and the fact that I ended up marrying a Cajun. The food is what drew me in and made me fall in love with a place, its cuisine, and a culture that truly enjoys life.

      I may not be a born Cajun, and I may not have grown up cooking the dishes that made Louisiana so well known, but what I do know is that after living there for a decade, the food has been an inspiration in my kitchen. By combining traditional Cajun cuisine with my own fresh, farm-to-table approach, my hope is everyone will find something in this cookbook. I want readers to get in their kitchens and make something delicious and nutritious for their families, feeling confident all the while!

      Being able to share my food with more than those who sit in my kitchen is a goal I have had for some time. These dishes are made with ingredients native to Louisiana, but can be found in most grocery stores across the country (I live in Texas now), making them easy for any home cook.

      After having my son, sharing my love for cooking is even more important to me. I have so many memories of being in the kitchen with my mom, and I can’t wait to make new memories with my son. If just one person creates a memory with someone they love through cooking one of my dishes, then I’ll be satisfied—that is what it’s all about to me.

      Food is love, and I have so much that I want to share. My hope for this cookbook is that it inspires people to spend a little more time eating dinner with their families and breaking bread with friends, and that it encourages you to get in the kitchen to try something new.

      Cheers, from my kitchen to yours.

      Laissez le Bon Temps Roulet

      The Essentials

      Remoulade Sauce

      Hollandaise Sauce

      Fry Mix

      Simple Syrup

      Cajun Seasoning

      Remoulade Sauce

      ¼ cup celery, chopped

      ½ cup mayo

      1 tablespoon whole grain mustard

      1 tablespoon ketchup

      1 tablespoon lemon juice

      ¼ cup scallions, chopped

      1 clove garlic

      1½ teaspoons paprika

      1 teaspoon cracked black pepper

      1 teaspoon kosher salt

      1 tablespoon worcestershire sauce

      2 tablespoons horseradish

      1 tablespoon fresh parsley, chopped

      1. Combine all ingredients in a food processor and pulse until remoulade comes together, leaving the sauce slightly chunky for texture.

      2. Refrigerate until ready to use and keep up to 2 weeks.

      Hollandaise Sauce

      2 egg yolks

      1 tablespoon lemon juice

      2 tablespoons warm water, divided

      ¼ teaspoon cayenne pepper

      ¾ teaspoon kosher salt

      1 stick unsalted butter

      1. Add egg yolks to a blender along with lemon juice, half the warm water, cayenne, and salt. Blend until frothy.

      2. Melt butter, careful not to brown, and gently stream the hot butter into the blender while the blender is on, until the eggs and butter have combined to make a thick sauce. Add ½ teaspoon of warm water at a time to thin out sauce.

      Fry Mix

      1 cup all-purpose flour, divided

      1 teaspoon salt

      1 teaspoon black pepper

      ¼ teaspoon cayenne pepper

      1 cup cornmeal

      ¼ cup milk

      ½ cup buttermilk

      1-inch-deep vegetable oil for frying

      1. Lay out 2 plates and 1 bowl.

      2. On the first plate, mix ½ cup of all-purpose flour with salt, pepper, and cayenne.

      3. On the other plate, mix cornmeal and the remaining ½ cup of flour.

      4. In a bowl, combine milk and buttermilk.

      5. Dredge the ingredient you’ll be frying in flour mixture, then directly place into the milk, and then dredge in the cornmeal mixture coating all sides.

      6. Fry in vegetable oil until all sides are browned and cooked though.

      Simple Syrup

      ½ cup sugar

      ½ cup water

      1. Add both ingredients to a pot and bring to a boil. Then chill thoroughly. Add to cocktails for sweetener. Will keep for 3 weeks.

      Cajun Seasoning

      1 teaspoon salt

      1 teaspoon garlic powder

      1 teaspoon paprika

      1 teaspoon black pepper

      ¼ teaspoon cayenne pepper

      1 teaspoon oregano

      1 teaspoon thyme

      ½ teaspoon red chili flakes

      1 teaspoon onion powder

      1 teaspoon kosher salt

      1. Mix spices together and store in airtight container for up to a month.

      Note: Ingredients can be doubled or tripled for a larger batch.

      Brunch

      Pecan Praline Cinnamon Rolls

      Andouille Breakfast Pizza

      Cajun Breakfast Fried Rice

      New Orleans–Style Pain Perdu

      Boudin Omelette

      Shrimp and Creamy Gouda Grits

      Couche Couche with Berry Maple Syrup and Cream

      Open–Faced Egg Sandwiches with Arugula Pesto

      Culture Through Food

      Cheddar Scallion Tasso Biscuit Sandwiches

      Cheesy Cornmeal Waffles with Maple Bacon, Egg, and Avocado

      Mini Farmers’ Market Frittatas

      Crawfish Eggs Benedict

      Pecan Praline Cinnamon Rolls

      This dish takes decadence to a whole new level, and with a hot cup of coffee, these pecan cinnamon rolls will get your weekend started right!

      Dough

      2½ cups all-purpose flour

      2 tablespoons sugar

      1¼ teaspoons baking powder

      ½ teaspoon baking soda

      ¼ teaspoon salt

      1¼ cups buttermilk

      2 tablespoons unsalted butter, melted

      Filling

      ¾ cup brown sugar

      ¼ cup granulated sugar

      2½ teaspoons cinnamon

      ⅛ teaspoon salt

      4 tablespoons butter, melted, divided

      ½ cup pecans, chopped

      Caramel Praline Sauce

      ¼ cup butter

      ½ cup brown sugar

      ½ cup heavy cream

      ¼ cup pecans, roughly chopped

      1. Preheat oven to 425°F.

      2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl and whisk to combine.

      3. Add buttermilk melted butter to the dry ingredients and stir with a wooden spoon until dough comes together. The dough should be shaggy.

      4. Make the filling by combining both sugars, cinnamon, salt, 2 tablespoons melted butter, and chopped pecans until it has a wet sand-like texture.

      5. Place dough onto a floured surface and knead until smooth, 1 to 2 minutes.

      6. Roll the dough out into a rectangle until it’s around ⅛-inch thick.

      7. Brush the remaining melted butter onto the dough and then evenly distribute the pecan cinnamon filling.

      8. Carefully roll the dough until you form a log, pinching the ends to keep the log together.

      9. Cut into 8 rolls and place into a greased round cake pan or cast-iron skillet.

      10. To prepare caramel praline sauce, melt butter and brown sugar in a small saucepan

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