Crab Cakes (Recipe #25), Remoulade Sauce (Recipe #26), and Zea Grits (Recipe #27)

Crab Cakes
from Food Network's Paula Deen


1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.


Remoulade Sauce
from Food Network's Emeril Lagasse

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

Zea Grits
from Zea Rotissierie and Grill via Food Network

2 cups water
2 cups heavy cream
1 cup yellow grits
1/2 pound butter
1 tablespoon salt
1 ear grilled corn, kernels removed

Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

Recipe #16: Crawfish Au Gratin

Crawfish Au Gratin
from cajun-recipes.com

1 stalk celery. finely chopped

1 cup onion, finely chopped

1/4 cup butter

1/2 cup all-purpose flour

One 13-ounce can evaporated milk

2 egg yolks

1 teaspoon salt

1/2 teaspoon red pepper

1/4 teaspoon black pepper

1 pound cooked crawfish

1/2 pound Cheddar cheese, grated

Preheat oven to 375F. Saute onions and celery in butter until onions are clear. Blend flour in well with mixture. Pour the milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes. Put crawfish in bowl suitable for mixing and pour the cooked sauce over the crawfish. Blend well and then transfer into a lightly greased casserole. Sprinkle with cheese. Bake for 10-15 minutes or until light brown.

Serves 6.

Recipe #14: Chicken Andouille Gumbo

Chicken Andouille Gumbo
from The Gumbo Shop Cookbook

1 chicken, 2 –2 1/2 lb
3 quarts water
1 lb. fresh or frozen okra sliced into ½ inch rounds
½ cup plus 2 Tbs. cooking oil
2 cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
1 16 ounce can chopped tomatoes
¾ lb. Andouille sausage sliced into ¼ inch rounds
1 bay leaf
1 tsp. thyme
1 tsp. basil
1 tsp. sage
½ tsp. black pepper
½ tsp white pepper
¼ tsp. cayenne pepper
2 tsp. salt

Cut the chicken into eight pieces, cover with water and simmer for about one hour until chicken is tender and easily removed from the bones. Pour off stock and set aside. Allow chicken to cool, remove from bones and set aside.

In a large heavy skillet, sauté the okra in 2 tablespoons of oil for about 10 to 15 minutes until all the "ropiness" is gone. Set aside.

Meanwhile, in a large heavy bottomed Dutch oven, heat ½ cup oil over medium high heat. Add the flour and make a dark brown roux. (there are instructions about making a roux earlier in the book). As soon as the proper color is achieved, add the onions, bell pepper and celery and sauté, stirring occasionally until tender. During this process, allow the vegetables to stick to the bottom of the pan a bit, and then scrape the bottom with a metal spoon or spatula. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor.

When the vegetables are tender, add the tomatoes, Andouille sausage and sautéed okra. Continue cooking and stirring for about 15 minutes. Add the bay leaf, thyme, basil, sage, peppers and salt and mix well. Pour in about 8 cups of the chicken stock, bring to a slow boil, lower the heat and simmer for 1 hour stirring occasionally. Add the cooked chicken and additional stock of necessary and simmer for 15 minutes. Adjust seasoning and serve in large bowls over steamed rice.