Louisiana Cookin’ | July/August 2019 54CREAMYCREAMY PECAN COLESLAWPECANCOLESLAW
MAKES 6 SERVINGS
This coleslaw recipe provides a nice
balance of fl avors and textures and is the
perfect side for any gathering or potluck.
1 cup sour cream
¼ cup whole buttermilk
2 tablespoons cane syrup
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 small head green cabbage,
trimmed and shredded
(about 2 pounds)
1 cup matchstick carrots
1 cup sliced celery
4 green onions, sliced
½ cup chopped toasted pecans
- In a large bowl, whisk together
sour cream, buttermilk, cane syrup,
vinegar, salt, and pepper. Add
cabbage, carrots, celery, and green
onion, tossing to coat. Toss with
pecansjustbeforeserving.
CAJUNCAJUN SHRIMP BOILSHRIMPBOIL
MAKES 8 SERVINGS
(photo on page 56)
Our shrimp boil includes roasted garlic,
celery, and onion, but you can toss in
any ingredients you like along with
your shrimp.
3 heads garlic
1 tablespoon olive oil
12 quarts water
1 (4-ounce) bottle concentrated
shrimp and crab boil
1 (3-ounce) bag crawfi sh, shrimp,
and crab boil
4 lemons, halved
3 bay leaves
2 tablespoons black peppercorns
6 stalks celery, halved
4 small sweet or yellow onions
4 pounds unpeeled large fresh
shrimp
Lemon wedges, cocktail sauce,
melted butter, rémoulade sauce,
Cajun seasoning, and French
bread, to serve
Garnish: fresh parsley
- Preheat oven to 375 ̊.
- Cut ½ inch off top end of garlic,
leaving cloves intact. Place garlic, cut
side up, on foil. Drizzle with oil, and
wrap garlic in foil.- Bake until soft, about 1 hour.
- Fill a large stockpot with 12 quarts
water. Add crab boil liquid, crab boil
seasoning bag, lemons, bay leaves,
and peppercorns. Cover and bring to
a rolling boil; boil for 30 minutes. - Add roasted garlic, celery, and
onions; return to a boil, and cook for
5 minutes. Add shrimp; cover and
remove from heat. Let stand for
10 minutes. Drain, discarding
seasoning bag and bay leaves. Serve
with lemon wedges, cocktail sauce,
melted butter, rémoulade sauce,
Cajun seasoning, and French bread.
Garnish with parsley, if desired.*We used Zatarain’s Concentrated
Shrimp & Crab Boil and Zatarain’s
Crawfi sh, Shrimp & Crab Boil – In a Bag.