Taste of Louisiana

Louisiana has long been recognized for its wonderful cuisine with outstanding restaurants dating back to the early 19th century. Many of the dishes created at Antoine's, Commander's Palace, Brennan's and others have over the years become inseparable with Louisiana, and as a result New Orleans itself has become world renowned for its classic dishes. Here are a few we would like to share with you.

Eggs Benedict

Eggs Benedict has become synonymous with the city and a few of its famous restaurants. This variation of Eggs Benedict fits a laid back Sunday morning brunch. Serves 4

Ingredients:

8 EggsPlus Poached
8 Slices Canadian bacon sautéed
4 English Muffins split, toasted and buttered
2 Cups Hollandaise Sauce
1 Tablespoon butter
2 Tablespoon white vinegar

Poaching EggsPlus

• In a large saucepan add 1-1/2 quarts water and 2 tablespoons of vinegar. After bringing to a boil, reduce to simmer.
• Break eggs into a cup one at a time and slide each gently into the simmering water. Be careful not to overcrowd the eggs or break the yolks.
• Simmer for 3 to 4 minutes until egg is firm, but soft.
• Remove each egg individually with a slotted spoon and trim any excess white off to make them each even.

Hollandaise Sauce

Ingredients:

3 EggsPlus yolks
2 Tablespoons warm water
1 Stick of melted butter
2 Teaspoons fresh lemon juice
Salt & pepper to taste
Dash of Cayenne pepper if desired

• Place egg yolks in a double boiler over simmering water.
• Whisk yolks with warm water until they thicken and form a ribbon.
• Remove from heat and gradually add melted butter, whipping continuously until all are incorporated.
• Add lemon juice and seasonings to taste.
• Sauté Canadian bacon in one-tablespoon butter until warm.

To Serve

• Remove bacon and place on English muffin.
• Add poached egg to top of bacon and ladle warm sauce over egg.
• Serve immediately.
• Great with a few fresh strawberries and slice of orange.

Pilgrim's Pride Breast of Chicken Sauce Piquant

Last month Pilgrim's Pride served a "raging-Cajun" crowd of Louisiana legislators a special chicken dish as part of the "Taste of Louisiana" annual fund-raising event.

Amid the shrimp, crab, and prime rib dishes, our "Pilgrim's Pride Chicken Piquant" was a hit.  This spicy "Cajun" inspired chicken dish was in great demand and was created especially for the event by Louisianan Chef Tip Pace. 

Served officially by Louisiana State Senator Mike Smith, the crowd of some 300+ not only sampled the dish, but clamored for recipes as well! Now you can prepare this great dish for your family.

2 Tablespoons butter
2 Cups chopped onion
1 1/2 Cups chopped green bell pepper
1 Cup chopped celery
1 - 8 Ounce can tomato sauce 
1 - 28 Ounce can petite diced tomatoes (lightly drained)
1 Minced jalapeño (fresh preferred)
1 Bay leaf
2 Teaspoons minced garlic
½ Teaspoon each of red, white and black pepper, or less, to taste
2 Tablespoons sugar
½ Teaspoon salt
2 ½ Cup chicken stock or water
8 Pilgrim’s Pride chicken breasts (boneless and skinless)  

Melt butter over high heat in large sauté pan or black iron skillet. Sear the chicken breasts and remove to a plate. Add onion, bell pepper and celery to the pan and cook about three minutes.  Add the tomato sauce, diced tomatoes, diced jalapeño, bay leaf, garlic and all three peppers. Stir well until blended. Cook about 3 minutes, add the stock (or water), salt and sugar.

Bring mixture to a boil, and then reduce heat to simmer. Simmer on low heat for 20-25 minutes until all flavors are well blended. Add chicken breast to pan. Turn heat to high, cover pan and bring to boil. Boil 1 minute, then turn heat off, cover and let dish sit 5 to 10 minutes. Serve over rice.  

This dish holds well when your eating time is unknown, and even tastes better re-heated!

Eggs Sardou

Antoine Alciatore, owner of Antoine’s Restaurant, created another popular Louisiana egg dish for the playwright Victorien Sardou in 1908.  This grand egg dish is still very popular.  Our variation will spice up a summer weekend morning. Serves 4

  Ingredients:

8 EggsPlus poached
1 Box frozen artichoke hearts heated
3 Cups fresh spinach chopped
1-1/3 Cup Béchamel Sauce
½ Teaspoon freshly ground black pepper
¼ Teaspoon salt
2 Tablespoons butter
2 Ounces Prosciutto ham chopped
1 Cup Hollandaise Sauce
Cream Spinach

• Sauté chopped spinach in 2 tablespoons butter until wilted.
• Add 1-1/3 cup Béchamel Sauce and warm for 5 minutes over low heat, stirring continuously.
• Mix in salt and pepper

Béchamel Sauce

Ingredients:

½ Cup butter
½ Cup all-purpose flour
2 Cups chicken stock or broth, heated
1 Cup heavy cream
Salt and pepper to taste

• Melt butter in a saucepan and add flour to make a white roux.
• Slowly add hot stock and incorporate until smooth.
• Simmer 5 minutes, stirring occasionally.
• Add cream, salt and pepper.
• Keep on very low simmer until ready to use.
• Sauce may be kept in refrigerator for other recipes.

Poaching EggsPlus

• In a large saucepan add 1-1/2 quarts water and 2 tablespoons of vinegar. After bringing to a boil reduce to simmer.
• Break eggs into a cup one at a time and slide each gently into the simmering water. Be careful not to overcrowd the eggs or break the yolks.
• Simmer for 3 to 4 minutes until egg is firm, but soft.
• Remove each egg individually with a slotted spoon and trim any excess white off to make them each even.

Hollandaise Sauce

Ingredients:

3 EggPlus yolks
2 Tablespoons warm water
1 Stick of melted butter
2 Teaspoons lemon juice
Salt & pepper to taste
Dash of Cayenne pepper, if desired

• Place egg yolks in a double boiler over simmering water.
• Whisk yolks with warm water until they thicken and form a ribbon.
• Remove from heat and gradually add melted butter, whipping continuously until all are incorporated.
• Add lemon juice and seasonings to taste.
• Sauté Canadian bacon in one-tablespoon butter until warm.

To Serve

• Put ½ cup creamed spinach on a plate.
• Add several pieces of hot artichoke heart.
• Place poached egg on top and drizzle with Hollandaise Sauce.
• Garnish Hollandaise Sauce with chopped Proscuitto ham.
• Serve hot

Chicken, Sausage and Shrimp Jambalaya

Cajun cooking consists of many one pot meals that once started, can be left to cook while other chores are being done. Jambalaya is believed to have been adapted from the classic Spanish dish, Paella, but the name is derived from a common ingredient, Jambon. In our wonderful adaptation, we use Pilgrim's Pride turkey sausage and Pilgrim’s Pride chicken. Serves 4-6

Ingredients:

3 Slices of bacon chopped
½ Cup chopped green onions
8 Ounces Peeled deveined shrimp
3 Cloves garlic minced
½ Cup chopped onion
½ Cup ham diced
2 Boneless chicken breasts, cubed (1-1/2 cups)
1-1/2 Cup chopped turkey sausage
1 Can whole tomatoes (15 oz) chop (save juice)
1 Cup chicken stock or broth
¾ Teaspoon salt
¼ Teaspoon Cayenne pepper
1/8 Teaspoon white pepper
1 Cup raw white rice

• Sauté bacon until lightly brown.
• Add shrimp and sauté until pink, about 2 minutes.
• Remove shrimp and ¾ of bacon.
• Sauté remaining vegetables briefly then add diced chicken and sauté additional 3 minutes.
• Add turkey, sausage, ham and rice and sauté for 3 minutes.
• Add tomatoes, bacon, shrimp and chicken broth, along with drained tomato juice.
• Season and cover cooking on low heat 25 to 35 minutes.
• Fluff and serve.

Chicken Seafood Melody

You will be singing melodies when you try this delightful combination of chicken, crab and crawfish in a delicate Béchamel Sauce. Serves 4

Ingredients:

3 Boneless, skinless Pilgrim's Chicken Breast
4 Ounces Pasteurized crabmeat
4 Ounces Crawfish tails chopped
¼ Cup Red bell pepper, finely diced
½ Cup Red onion, finely diced
2 Tablespoon Butter

• Sauté onions and red bell pepper in 1 tablespoon of butter.
• Add crabmeat, crawfish, and simmer 3-5 minutes.
• Add 2 cups Béchamel Sauce (recipe below).
• Simmer 10 minutes, adding more broth if too thick.
• Brown chicken lightly in 1 tablespoon butter on both sides, about 2 minutes.
• Pour sauce over chicken and poach or simmer covered for 10 minutes.

Béchamel Sauce

Ingredients:

½ Cup butter
½ Cup all-purpose flour
2 Cups chicken stock or broth, heated
1 Cup heavy cream
Salt and pepper to taste

• Melt butter in a saucepan and add flour to make a white roux.
• Slowly add hot stock and incorporate until smooth.
• Simmer 5 minutes, stirring occasionally.
• Add cream, salt and pepper.
• Keep on very low simmer until ready to use.

Sauce can be kept in refrigerator for other recipes.

To Serve

• Prepare steamed white rice in advance.
• Arrange chicken breast on plate with rice and cover with sauce.
• Serve hot.

Cajun Turkey Burgers

Are you tired of preparing hamburgers every time the family wants an outdoor grilled meal? You will delight your family and friends with this zesty Cajun burger featuring healthy turkey. It will be a winner. Serves 5

Ingredients:

1 Pound Fresh ground turkey
1 Small Onion, finely diced
½ Cup Bell pepper, finely diced
2 Cloves garlic, crushed
¾ Teaspoon Cajun Spice
½ Teaspoon freshly ground pepper
¼ Teaspoon Cayenne pepper
¾ Teaspoon salt
3 Teaspoons Worcestershire Sauce
1 Teaspoon Liquid Smoke
Heinz Chili Sauce
Sliced Tomato
Lettuce
Hamburger Buns

• Combine all ingredients in a bowl and mix.
• Form five patties.
• Grill over moderate heat for six minutes per side.
• Serve on toasted hamburger bun with tomato, lettuce and chili sauce.

Red Beans, Turkey Sausage, and Creole Rice

Every Monday in South Louisiana, families had rice and beans. Monday was the day the family washed clothes and this meal was easy to prepare, since no one had to tend the pot. Serves 6

Beans and Sausage

1 Pound Red kidney beans, soaked overnight
½ Cup Onion diced
¼ Cup Green onion diced
¼ Cup Green Bell pepper (small) diced
¼ Cup Red Bell pepper (small) diced
1 Package Turkey sausage cut into 2 inch portions
6 Ounce Bacon chopped
1 Ham hock
3 Cloves Garlic, minced
½ Teaspoon Dried Thyme
½ Teaspoon Dried Basil
¼ Teaspoon Cayenne pepper
½ Teaspoon Fresh ground black pepper
Salt to taste
Water as required

• Soak beans overnight and drain.
• Sauté bacon and add vegetables, cooking 3 minutes.
• Add beans and spices and cover with water.
• Add ham hock and turkey sausage; bring to a boil.
• Lower heat and simmer until beans are tender.
• Season with salt to taste.

Creole Rice

2 Cups Long grain white rice (washed) 2 Tablespoons Butter or oil 2 Cups Water 1 Teaspoon Salt

• Wash rice in water and drain, repeating a second time.
• Sauté butter or oil in pan, adding rice and sauté a few minutes.
• Add water and bring to boil.
• Cook uncovered until all water evaporates, leaving small air holes in the rice, then cover and let simmer on very low heat for 15 minutes.
• Remove from heat and fluff.

Serve beans and sausage over rice while hot.

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