Notes about Recipes in this book

• Crawfish etouffée (Etouffée d'écrevisses)

  • Bloominanglophile on September 13, 2013

    I really like this Crawfish Etoufee recipe and have made it a handful of times. I like his technique of adding the finely chopped onions to the roux once it has reached the desired color as a way of preventing overbrowning. I've even applied this technique to my grandmother's gumbo, resulting in a deeper flavor. This is a fairly easy recipe, and can be whipped up on a weeknight.

• Chicken maque choux

  • Bloominanglophile on September 13, 2013

    I gave this 4 stars back in 2003. No other notes besides that!

  • msmmlee on July 10, 2021

    I made this a few days ago and it was so good. I didn't have fresh tomatoes so I used an 8 oz. can of tomato sauce and I used 4 cans of corn because I didn't have fresh corn. It was still delicious! I browned my chicken in the air fryer then added it into the pot. As a side, I made the smothered potatoes on page 299. I'll leave a separate note about them. Tip: this recipe makes a delicious soup as well. I added diced potatoes to the extra juice I had and it was yummy.

• Turducken® (K-Paul's thanksgiving dinner)

  • billcranecos on June 09, 2020

    I've made this 4 or 5 times since the 1990's, and it's always a crowd pleaser. We've always started the cooking on Friday afternoon, and served the feast for Sunday lunch. If you have friends that you like to cook with, invite them over for this and have a festive weekend.

• Blackened chicken

  • psarrett on February 11, 2024

    Simple (except for needing an outdoor burner), tasty, great alone or with Caesar salad.

• Ground beef, andouille smoked sausage and cabbage jambalaya

  • Bloominanglophile on September 13, 2013

    This recipe for jambalaya is a bit unusual, but results in a good dish (according to my notes from 2004). The only thing I had trouble with was successfully cooking the rice in the same pot. I made a note to cook it separately in the future. Maybe it was because I used long-grain rice instead of converted rice?!?

  • Bloominanglophile on January 05, 2019

    I revisited this recipe, and glad I did. My family really likes this version of jambalaya. However, I did cook the rice separately this time and reduced the stock in the jambalaya by 1 3/4 cup. It came out more soupy, like a gumbo, instead of a jambalaya, but that really doesn't bother me. I would rather have decently cooked rice!

• Oyster dressing

  • billcranecos on June 09, 2020

    This dressing is one component of the Turducken recipe. This is a fine dressing on it's own.

• Andouille smoked sausage dressing

  • billcranecos on June 09, 2020

    This dressing is one component of the Turducken recipe. And this dressing is rich and delicious.

• Cornbread dressing

  • billcranecos on June 09, 2020

    I've made this several times as a component of Turducken, but this past Thanksgiving I made it as a standalone side dish for the main meal. The finished dish is savory but with some sweetness from the cornbread and some spice from the pepper blend. Very tasty.

• Paul and K's cornbread

  • billcranecos on June 09, 2020

    This cornbread is called for in the Cornbread stuffing for Turducken.

• Eggplant, corn and cheese casserole (Casserole de brème, maïs et fromage)

  • Lindalib on August 25, 2012

    Awesome combination of sweet and spice flavors. Very tasty. Everyone loved this dish. Allow about 2 to 2.5 hours for prep and cooking. We used farm fresh eggplant and corn.

• Smothered potatoes (Patates etouffée)

  • msmmlee on July 10, 2021

    I used 3 large russet potatoes. This dish was really good with the Chicken Maque Choux on page 85. Getting just the right amount of sticking to happen in the skillet or pan will take me a couple of times but my first time was decent. I will make these again because they are quite good.

• Dried pinto beans with andouille smoked sausage (Fèves caille sèches avec andouille)

  • Bloominanglophile on January 29, 2021

    This was delicious, and helped make a dent in a huge bag of pinto beans my neighbor generously gifted to me. The change in the texture of the beans as they cooked was interesting to witness--a nice lesson in bean cookery. I served this with cornbread and a salad (as well as the suggested rice).