Natchitoches Meat Pies

Natchitoches, Louisiana, is the home of these famous pies, which have been popular there since before the Civil War. Street vendors would hawk them calling, "Hotta meat pies! Get your hotta meat pies right here!"

1 pound lean ground beef
1 pound lean ground pork
1 medium onion, chopped
1 green bell pepper, chopped
1 bunch scallions, chopped
4 to 5 cloves garlic, minced
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon red pepper
Pastry
Vegetable oil

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Saut? onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.

Pastry
8 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons salt
1 cup shortening
2 eggs, beaten
2 1/4 cups milk

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

NOTE: Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer.

To serve, thaw pies overnight in refrigerator, and fry as directed above.

New Orleans Strawberries

Flavor desired
8 ounces sour cream
1 quart fresh, cleaned strawberries
Dark brown sugar

Stir one of the desired flavors into sour cream. To serve, place sour cream, sugar and strawberries in individual serving bowls. With fork or wooden pick, dip strawberries into sour cream, then brown sugar.

Flavor (choice of)
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Old-Time Louisiana Cream Fudge

3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup real butter
1/2 cup flour
2 cups whole pecans

Cook sugar, whipping cream and cornstarch to the soft ball stage on a candy thermometer. Remove from heat and add butter; beat for 5 minutes. Blend in flour and beat until creamy and thick. Add whole pecans. When thick, pour into a buttered 13 x 9-inch pan. Cool and cut.

Oyster Dressing

DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before stuffing the turkey right before you bake it.

1/2 cup celery, chopped
1/2 cup onion, chopped
1 bay leaf
1/4 cup butter
6 cups dry bread crumbs
1 tablespoon parsley, chopped
3 cups raw oysters, chopped
1 teaspoon poultry seasoning
Salt and pepper
2 eggs, beaten
1 3/4 cups oyster liquor plus milk, if needed

Cook celery, onion and bay leaf in butter until tender but not brown. Discard the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters, seasonings and eggs. Add enough of the liquid mixture to moisten.

This will stuff a 10- to 12-pound turkey.

Oyster Patties

24 Pepperidge Farm? pastry shells
24 Louisiana oysters, with oyster liquid
4 stalks celery, minced
2 cloves garlic, minced
1 bunch scallions, minced
1/3 bunch parsley, minced
2 tablespoons butter

Bake pastry shells according to directions on the box. Let cool, then remove pastry from inside the shells with a fork. Put aside in a bowl for later use.

Melt butter in skillet. Saut? celery until slightly soft, then add scallions. Saut? for about 3 minutes, then add garlic, stirring constantly. After mixture becomes soft, add the insides of the patty shells and water from the oysters. Consistency should be like a thick gravy. If necessary, add water to keep the mixture from becoming too thick.

When the pastry mixture cooks down, add the oysters and cook until the butter rises to the top, about 10 to 15 minutes. Oysters will shrink when cooked. Add the parsley, and stir for about 1 minute. Fill each patty shell with at least one oyster and some of the mixture. Put pastry top on to cover.

The patty shells can be filled and refrigerated, then warmed in the oven at 300 degrees F when ready to serve.

Makes 24.

Louisiana Bayou Fish Fry

Catfish, trout, sac-a-lait and bass are all good cooked this way!

Season fish with salt, pepper, and season-all. Spread with mustard and set aside. In a fryer, heat enough oil to deep fry. Place Fish Fry or a mixture of half Fish Fry and half cornmeal in a small paper bag. Place a few fillets in the bag and shake to coat well. Remove from bag and place in hot oil. Fry until golden brown and crispy.

Serves 4.

New Orleans Crabmeat au Gratin

1 pound jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 pound butter
1 ounce dry white wine
1/4 cup diced onions
1 tablespoon lemon juice
1/4 cup diced celery
Dash Louisiana Gold hot sauce
1/4 cup chopped red bell pepper
1/2 cup grated Cheddar cheese
1/4 cup chopped yellow bell pepper
Salt and cracked black pepper, to taste
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1 tablespoon diced garlic
1/4 cup chopped parsley
3 tablespoons flour

Preheat oven to 375 degrees F.

In a heavy bottomed 2-quart saucepan, melt butter over medium high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Saut? three to five minutes or until vegetables are wilted. Be careful not to brown vegetables.

Sprinkle in flour, blending well into mixture. Using a wire whip, whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer. Add white wine, lemon juice and hot sauce. Sprinkle in half of the Cheddar cheese, stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color. If mixture becomes too thick, add a small amount of hot water or whipping cream.

Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining Cheddar cheese. Bake for 10 minutes or until cheese is bubbly.

Serves 6.

Rabbit Gumbo

1 small onion, chopped
1 small green bell pepper, chopped
1/4 cup vegetable oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice

In a Dutch oven, saut? onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1 1/2 to 2 hours or until meat is very tender.

Add sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15 to 20 minutes. Remove rabbit; cool.

Debone and cut rabbit into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice.

Yields 4 to 6 servings.

The Big Easy Jambalaya

2 tablespoons margarine
1 box chicken Rice-A-Roni
2 2/3 cups hot water
1/8 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1/2 cup diced celery
1 green bell pepper, diced
1/2 teaspoon salt
2 pounds fresh shelled shrimp or 1 pound country
    smoked sausage, cut into bite-size pieces

Melt margarine in large skillet. Add Rice-A-Roni and saute until light brown. Stir in hot water. Add chicken flavor packet from Rice-A-Roni package, black pepper, Tabasco, onion, celery, bell pepper and salt. Add fresh shelled shrimp or cut-up sausage. Cover and simmer for 15 minutes.

Serves 6.

Poor Man's Jambalaya

Source: Paul Prudhomme's Louisiana Kitchen

4 small whole bay leaves
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1/2 teaspoon cayenne
1 teaspoon gumbo file (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons butter
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
6 ounces tasso or other smoked ham,
    diced (approximately 1 1/2 cup)
6 ounces andouille or other smoked pork
    sausage, diced (approximately 1 cup)
1 cup green bell pepper, chopped
1 1/2 teaspoons garlic, minced
2 cups uncooked rice
4 cups beef, pork or chicken stock

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

In a large heavy skillet (preferably cast iron) melt the butter over high heat. Add meat; cook for 5 minutes, stirring occasionally.

Add onions, celery and bell pepper, seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the rice, reduce heat and simmer until rice is tender, but still crunchy, about 20 minutes.

To serve as a main course, spoon 2 cups jambalaya on a plate; for an appetizer, serve 1 cup.

Shrimp Jambalaya

4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, chopped
1/4 pound ham, cut into strips
2 cups canned tomatoes
2 pounds shelled, deveined shrimp
3 cups water, broth or fish stock
2 cups rice
Salt and pepper to taste
Dash of Tabasco sauce

Melt the butter in a large Dutch oven and blend in the flour. Add onions, garlic and ham and cook just until the onion becomes transparent. Add the tomatoes and cook them down for a few minutes. Add salt and pepper to taste. Wash the rice well and add to the sauce. Add more water, if necessary. Cook until rice is done.

Add shrimp and cook on low heat for 5 to 10 minutes, until shrimp looks opaque. Do not overcook shrimp, or they will become tough. Watch closely as rice cooks, to be sure there is enough liquid to keep from burning. Add water, tomato juice or V-8 if necessary.

Smothered Okra

2 pounds fresh young okra
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, chopped
Salt and pepper
1 cup tomatoes, canned or fresh

Wash whole okra and dry thoroughly with paper towels. Slice into 1 /8- to 1/4-inch rounds. Saut? in oil over medium heat until okra stops "stringing," stirring frequently. This could take 20 to 30 minutes. Do not let it brown. Add onion and garlic and saut? until they soften. Add seasoning and tomatoes (and some juice too). Allow to simmer at least 10 minutes or longer.

Serves 6.

Pepper Shrimp

This is a dish made famous by Pascal Manale's restaurant on Napolean Avenue in New Orleans. It was known as "Barbecued Shrimp."

5 pounds large shrimp (7 pounds with head on)
1 pound butter
1/2 cup freshly-ground black pepper

Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter in two to make eight pieces and place on top of the shrimp. Grind peppercorns in a spice grinder or blender to make 1/2 cup and sprinkle the pepper evenly over the shrimp. Bake at 350 degrees F for 45 minutes, turning the shrimp at least twice to absorb the pepper-butter on all sides.

Serve directly from the pan with a loaf of sliced French bread so that guests can peel the shrimp as they go and sop up the sauce with hunks of bread. Provide a platter of hot washcloths, also.

Serves 4 to 8.

Shrimp Creole

2/3 cup vegetable oil
1/2 cup flour
1 1/2 cups sliced scallions
1 cup chopped onion
3/4 cup chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fresh parsley
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
4 tablespoons red wine
2 bay leaves
2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
2 slices fresh lemon
2 cups water or fish stock
2 pounds raw shrimp, peeled
4 cups cooked rice

In a very heavy kettle heat oil and flour, stirring constantly. Cook and stir until a medium brown roux is formed. Add onions, pepper, garlic and parsley to cool the roux, then lower heat and continue cooking until vegetables brown slightly. Mix in tomatoes and tomato sauce. Add wine and seasonings and mix. Bring mixture to a low boil. Add water or stock to desired consistency. When mixture boils, reduce heat and simmer about 1 hour. Add shrimp; cover, and simmer for 20 minutes more; do not overcook shrimp. Adjust seasonings if necessary.

Serve over boiled rice.

Yields 6 to 8 servings.

Stuffed Cajun Meat Boat

1 1/4 pounds ground beef
12 tablespoons chopped green peppers, divided
3/4 cup chopped onions, divided
3/4 cup chopped celery, divided
1/2 cup chopped green onions, divided
1 (15 ounce) can tomato sauce with herbs, divided
1/4 cup half-and-half
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 cup bread crumbs
1 tablespoon hot sauce
3 tablespoons meat and poultry seasoning
2 tablespoons butter
2 tablespoons lemon juice
Canned low salt beef broth to thin
Salt and pepper to taste

Combine ground meat, 4 tablespoons green peppers, 4 tablespoons onion, 4 tablespoons celery, 2 tablespoons green onions, 2 tablespoons tomato sauce, all the half-and-half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 tablespoon meat and poultry seasoning. Mold the meat mixture into a boat hull with all sides and bottom at least 3/4-inch thick and set aside.

In a large saucepan, saut? in 2 tablespoons butter all the remaining vegetables until the celery is clear. Add the rest of the tomato sauce, meat and poultry seasoning, and lemon juice, and simmer 10 more minutes. Salt and pepper to taste. Place the meat boat into a baking dish, fill with the saut?ed vegetables and spoon sauce over the top. Cover and bake in a preheated 350 degree F oven until done.

To serve, slice meat roll into 1 to 1 1/2-inch thick slices, cover with some of the remaining saut?ed tomato sauce and vegetables.