Posted by Ms B on Wednesday, June 8, 2011,
In :
Cajun Recipe
Ingredients
- 1 1/2 cups long grain white rice
- 2 1/2 cups water
- 3 teaspoons chicken bouillon granules
-
- 1 pound fresh tomatillos, husks removed
- 3 jalapeno peppers, cut into large pieces
- 1 clove garlic
- 1 tablespoon salt, or to taste
-
- 1 tablespoon corn oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 pounds basa (Vietnamese catfish) fillets
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Directions
- Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce...
Posted by Ms B on Wednesday, June 8, 2011,
In :
Cajun Recipe
Ingredients
For the red pepper coulis:
- 10 ounces chicken stock
- 1 red onion, chopped
- 2 cloves garlic
- 1/2 cup white wine
- 3 red bell peppers
- 2 tablespoons cornstarch
- Salt and freshly ground black pepper
For the Cheddar cheese grits:
- 4 cups water
- 2 cups uncooked grits
- 6 ounces raw chopped shrimp
- 4 tablespoons butter (1/2 stick)
- 4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish
- 2 tablespoons diced tomatoes (about 1 plum tomato)
- 1 teaspoon freshly chopped cilantro leaves
- 4 tablespoons cooked ...
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Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
