Big Easy Foods Louisiana Cuisine

  Big Easy Boudin Kolache minutesminutTotal: Kolaches filled with Louisiana boudin are a delightful Cajun culinary tradition. They are often  served for breakfast,  or as a tasty snack.   This is a simple, yet delicious version of kolache made from crescent rolls stuffed with Louisiana Cajun boudin. Ingredients: 1 Big Easy Foods 14 oz pack - Alternatively, you might want to try Rouses Boudin, Market Basket Smokehouse boudin, or Savoie's boudin.  1 to 2 cans 8 count (Pillsbury, or Great Value)  crescent rolls  Cooking frozen boudin:  Stovetop cooking Instructions: Cook thoroughly to an internal temperature of at least 165˚F. Place Boudin links in enough water to cover. Simmer for 10 minutes. Remove links from water and allow 2 to 3 minutes before serving. Directions: 1.  The crescent rolls should be prepared on a baking sheet lined with foil and sprayed with cooking spray while the boudin is cooking. 2. Divide the boudin link in half and spoon...

  minutesminutTotal: An easy weeknight meal. You can make this One Pot Cajun Pasta recipe in just 29 minutes!   This delicious  dish features smoked sausage, peppers, and Cajun-spiced tomato sauce. Ingredients: Olive oil  Bell peppers – red and green bell peppers. Red onion  Garlic – minced cloves Big Easy Foods Smoked sausage, if not available, any Smoked Sausage or Louisiana-style sausage Pasta shells – penne pasta or macaroni noodles Chicken broth Diced tomatoes – diced tomatoes Cajun seasoning Hot sauce –Louisiana Hot Sauce, Red Rooster or Tabasco, but any Louisiana-style hot sauce will work.  Directions: 1. Sausage and vegetables should be cooked together. Cook over medium-high heat in a large pot or skillet with olive oil.As soon as the oil is hot, add diced bell peppers, onions, garlic, and sausage links. After 4 to 6 minutes, remove from heat. 2. Add the remaining ingredients. To the pan, add pasta shells, chicken broth, diced tomatoes, Cajun season...

  CAJUN FRIED CATFISH An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk. Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish.  Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.    In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk. Ingredients 6   pounds   catfish fillets 1   cup   buttermilk 4   cups   vegetable oil or lard for frying Cornmeal Mix: 1   cup   all-purpose flour 2 1/2   cups   yellow cornmeal 2   tablespoons   Cajun Seasoning   used: Tony Chacheries Seasoning 1   teaspoon   garlic powder or granulated garlic 2   teaspoons   ground black pepper Instructions Place fish fillet strips in ...

  A series of authentic Thanksgiving recipes from Louisiana   Turduckens are rare, and they are also know as the roast without equals, so it makes sense that we would serve them in a city of fantastic appetites like New Orleans.  A Turducken is a deboned chicken and a duck wrapped inside a deboned turkey. Between the layers of meat, we will add a delicious cajun cornbread stuffing that will make the meal even more delicious. (Click here for the Cajun Cornbread recipe) Ingredients 1 (20-25) lb turkey, deboned with legs and wings still attached 2 to 3  tbsp poultry Tony Chacheries seasoning Cajun cornbread stuffing (click here for the recipe) 1 (5 to 6 lb) duckling, deboned 1 (3 to 4 lb) chicken, deboned Cooking Directions 1. Make the turkey flat. Spread the turkey skin side down on a flat surface, then rub the whole turkey with Louisiana seasoning. Cover the turkey evenly with cornbread stuffing, and spread it in layer of half an inch thickness.  (here i...