Louisiana Cookin’ – September-October 2019

Louisiana Cookin’ | September/October 2019 66

P CKLEDPICKLEDOKRAOKRAANDANDREDRED

ONONIONONSALADSALADWWITHTHCREOLECREOLE
MUSTARDMUSTARDDRESSINGDRESSING
MAKES8 SERVINGS
(photoonpage63)

Pickledokraanda Creolemustard-
baseddressinggivethissaladlotsof
tang,whichpairswellwiththesmoky
flavorsinourjambalayaandcornbread.

1 (16-ounce)jarpickledokra,
undrained
¾ cupslicedredonion
⅔ cupCreolemustard
½ cupmayonnaise
½ cupwholebuttermilk
1 headredleaflettuce,torn
8 smalltomatoes,quartered
orhalved

1.Remove8 okraand⅓ cupbrine
fromjar.Cutokrainhalflengthwise.
Ina shallowbowl,combinehalved
okra,⅓ cupbrine,andonion.Cover
andletstandfor1 hour.Drain.
2.Ina smallbowl,whisktogether
mustard,mayonnaise,andbuttermilk.
Arrangelettuce,tomatoes,andokra
mixtureona servingplatter.Serve
immediatelywithmustarddressing.

SMOKEDSMOKEDPAPRIKAPAPRIKAANDAND
BUTTERMILKBUTTERMILK CORNBREADCORNBREAD
MAKES 6 TO 8 SERVINGS
(photo on page 61)

Add even more fl avor to this cornbread
by using bacon drippings in place
of vegetable oil. The peppers can be
chopped and stirred into the batter.

6 tablespoons vegetable oil, divided
2 cups stone-ground cornmeal
1 cup all-purpose fl our
1 tablespoon baking powder
2 teaspoons smoked paprika
¾ teaspoon kosher salt
⅜ teaspoon baking soda
2 cups whole buttermilk
3 large eggs
3 jalapeños, sliced
3 red Fresno chile peppers, sliced
Green Chile-Garlic Butter (recipe on
page 62), to serve

1. Preheat oven to 425°. Place
   3 tablespoons oil in a 13x9-inch
   baking pan. Place pan in oven until
   very hot, about 5 minutes.

2.Ina largebowl,whisktogether

cornmeal,flour,bakingpowder,

paprika,salt,andbakingsoda.Ina

smallbowl,whisktogetherbuttermilk,

eggs,andremaining3 tablespoons

oil.Makea wellincenterofdry

ingredients;addbuttermilkmixture,

stirringuntilcombined.Spoonbatter

intohotpan,spreadingevenly.

Arrangepeppersontopofbatter.

3.Bakeuntila woodenpickinserted

incentercomesoutclean, 15 to

17 minutes.Letcoolinpanona wire

rackfor 30 minutesbeforecutting

intosquares.ServewithGreenChile-

GarlicButter.

SHRIMPSHRIMPANDANDANDOUILLEANDOUILLE

JAMBALAYAJAMBALAYA

MAKES ABOUT 12 CUPS

(photo on page 59)

Baking this jambalaya helps the fl avors

of the ingredients come together for an

incredibly tasty result.

4 tablespoons vegetable oil,

divided

1½ cups chopped onion

1½ cups chopped celery

¾ cup chopped green bell pepper

¾ cup chopped red bell pepper

3 cloves garlic, minced

1 pound andouille sausage, sliced

2 cups long-grain rice

2 cups beef broth

2 cups water

2 tablespoons chopped fresh

parsley

2 tablespoons fresh thyme

1½ teaspoons kosher salt

1 teaspoon ground black pepper

¼ teaspoon cayenne pepper

2 bay leaves

1 pound peeled and deveined large

fresh shrimp (tails left on)

Garnish: chopped fresh parsley, fresh

thyme, ground black pepper

1. Preheat oven to 325°.


2. In a large cast-iron Dutch oven,
   heat 2 tablespoons oil over medium-
   high heat. Add onion, celery, and bell
   peppers. Cook, stirring frequently,
   until tender, about 3 minutes. Add
   garlic; cook until fragrant, about
   1 minute. Remove onion mixture from
   pot; set aside.


3. Heat remaining 2 tablespoons
   oil in pot. Add andouille; cook until

browned, about 5 minutes. Stir in

onion mixture, rice, broth, 2 cups

water, parsley, thyme, salt, black

pepper, cayenne, and bay leaves.

Bring to a boil over medium-high

heat. Cover with lid.

4. Bake until rice is tender, about
   30 minutes. Remove from oven. Stir
   in shrimp; let stand, covered, until
   shrimp are pink and fi rm, about
   10 minutes. Fluff with a fork. Discard
   bay leaves before serving. Garnish
   with parsley, thyme, and pepper,
   if desired.

SKILLETSKILLETPECANPECANANDAND

CHOCOLATECHOCOLATE BLONDIES BLONDIES

MAKES 1 (10-INCH) SKILLET

Topped with chocolate and pecans and

served with ice cream, this indulgent

treat is the ultimate way to round out

a hearty meal.

1½ cups fi rmly packed light brown

sugar

1 cup unsalted butter, melted and

slightly cooled

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose fl our

1 teaspoon baking powder

1 teaspoon kosher salt

1 (4-ounce) bar bittersweet

chocolate, chopped and divided

1 cup chopped toasted pecans,

divided

Vanilla ice cream, to serve

1. Preheat oven to 325°. Spray a
   10-inch cast-iron skillet with baking
   spray with fl our.


2. In a medium bowl, whisk together
   brown sugar and melted butter until
   smooth. Whisk in eggs and vanilla.


3. In a large bowl, whisk together
   fl our, baking powder, and salt.
   Gradually add sugar mixture to fl our
   mixture, stirring to combine. Stir in
   half of chocolate and ½ cup pecans.
   Spread batter into prepared pan.


4. Bake until a wooden pick inserted
   near edge comes out clean, top is
   golden brown, and center is set, about
   30 minutes. Sprinkle with remaining
   chocolate and remaining ½ cup
   pecans. Let cool for 1 hour on a wire
   rack. Serve with ice cream.