Ingredients

For the dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 1/2 cup unsalted butter, melted
• 3 large eggs

For the filling and decoration:

• 1/2 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 plastic baby figurine (for hiding inside the cake)
• Colored sugar or icing for decorating (purple, green, and gold)

Instructions

1. Mix 2 cups of flour, sugar, yeast, and salt in a big bowl. 
2. In a small pot, warm the milk and water until heated but not boiling. Take it off the heat and add the melted butter. Wait a few minutes to let the mixture cool down a bit.
3. Add the milk mixture and eggs to the dry ingredients. Beat with a mixer on medium speed until well combined.
4. Gradually add the remaining 2 cups of flour, one cup at a time, until the dough comes together and is no longer sticky.
5. Turn the dough onto a floured surface and knead for about 5 minutes until it’s smooth and elastic.
6. Place the dough in a greased bowl, cover it with a damp cloth, and set aside for 1-2 hours or until it has doubled.
7. Punch the risen dough down and place it on a floured surface. Make a large rectangle out of it.
8. Spread the softened butter over the dough, leaving an edge border.
9. Combine the brown sugar and ground cinnamon, then sprinkle evenly over the butter.
10. Roll the dough tightly into a log from the long side, then shape it into a ring and pinch the ends together.
11. Place the ring on a baking sheet lined with parchment paper. Cover it with a damp cloth and let it rise for another 30 minutes.
12. To bake the King Cake, preheat your oven to 350°F (175°C). Bake it for around 25-30 minutes until it turns golden brown and sounds hollow when tapped.
13. After baking, let the cake cool entirely on a wire rack. Once it’s cooled, insert the plastic baby figurine into the cake from the bottom.
14.  Decorate the cake with icing or colored sugar in purple, green, and gold – representing Mardi Gras. 
15. Finally, slice and serve the New Orleans King Cake, savoring the festive flavors and traditions of Mardi Gras!

The New Orleans King Cake is a Mardi Gras treat with a sweet and spiced filling. Decorate it with vibrant colors and enjoy the tradition of finding the hidden figurine! Enjoy this festive treat!

The post New Orleans King Cake Recipe appeared first on Sweets & Eats Recipes.

Ingredients for Grillades

• 1 pound beef round or pork cutlets, pounded thin
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons cooking oil
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or chicken broth
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Chopped fresh parsley, for garnish

Ingredients for Grits

• 1 cup stone-ground grits
• 4 cups water or chicken broth
• Salt and butter, to taste
• Grated cheddar cheese, for serving (optional)

Instructions for Grillades

1. Season the cutlets of beef or pork with salt and black pepper. Dredge them in flour and shake off the excess.
2. Heat the cooking oil in a large skillet over medium-high heat. Brown the cutlets on both sides in the skillet. Set aside after removing from the skillet.
3. In the same skillet, sauté the chopped onion, bell pepper, and celery until softened.
4. Cook for another minute after adding the minced garlic.
5. Combine the diced tomatoes and beef or chicken broth in a mixing bowl. Mix in the dried thyme and cayenne pepper.
6. Add the browned cutlets back to the skillet. Reduce the heat to a low simmer and cook the mixture for 30-40 minutes, allowing the meat to tenderize and the flavors to meld.
7. Season with salt and pepper to taste.
8. Grillades should be served over grits with chopped fresh parsley on top.

Instructions for Grits

1. Bring the water or chicken broth to a boil in a saucepan.
2. To avoid lumps, gradually whisk in the stone-ground grits.
3. Reduce the heat to a low simmer and cook the grits, stirring occasionally, until creamy and thickened. This usually takes between 20 and 25 minutes.
4. Season the grits with salt and stir in the butter for extra flavor.
5. Serve the cooked grits hot, topped with grated cheddar cheese if desired.

New Orleans Grillades and Grits is a delicious dish that combines tender meat with creamy grits, resulting in a hearty and satisfying meal. Enjoy the Southern comfort of this classic New Orleans favorite!

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Ingredients

• 4 cups fresh or frozen corn kernels
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup heavy cream
• Chopped fresh parsley for garnish (optional)

Instructions

1. Melt the butter in a large skillet over medium heat.
2. In the skillet, combine the onion, bell pepper, and celery. Sauté the vegetables until they are softened.
3. Stir in the minced garlic, paprika, and cayenne pepper. Cook for another minute until fragrant.
4. To the skillet, add the corn kernels. Mix in the sautéed vegetables and spices thoroughly.
5. Season the mixture to taste with salt and black pepper.
6. Pour in the heavy cream and gently fold it in.
7. Reduce the heat to low and allow the Corn Maque Choux to simmer for 10-15 minutes, allowing the flavors to meld and the cream to thicken slightly.
8. Season with salt and pepper to taste.
9. Remove it from the heat once the Corn Maque Choux is cooked to your liking.
10. If desired, garnish with chopped fresh parsley for extra freshness.
11. Serve the Corn Maque Choux as a tasty side dish to accompany your meal.

Corn Maque Choux is a delicious Louisiana dish that combines the sweetness of corn with a medley of vegetables and a touch of cream, making it a flavorful and comforting addition to any meal.

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Ingredients

• 1 cup white rice
• 1/2 pound ground pork or beef
• 1/2 pound chicken livers, finely chopped
• 1 onion, peeled and chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 2 cups chicken broth
• Green onions, chopped, for garnish

Instructions

1. Cook the white rice according to the package instructions. Once cooked, set it aside.
2. Cook the ground pork or beef in a skillet over medium-high heat until browned. If necessary, drain any excess fat.
3. To the skillet, add the chopped chicken livers. Cook for a few minutes or until they’re done.
4. Push the livers of pork or beef and chicken to the side of the skillet. Mix in the onion, bell pepper, and celery. Cook until they are softened.
5. In the skillet, combine the sautéed vegetables and the meat.
6. Combine the minced garlic, paprika, dried thyme, and cayenne pepper in the skillet. Season to taste with salt and black pepper.
7. Pour in the chicken broth and simmer for 10-15 minutes to allow the flavors to meld.
8. Make sure everything is well combined before adding the cooked white rice.
9. Cook the mixture for a few more minutes, allowing the rice to absorb the flavors.
10. Season with salt and pepper to taste.
11. Cajun Dirty Rice should be served hot, garnished with chopped green onions for a fresh flavor.

Cajun Dirty Rice is a flavorful dish made with meat, vegetables, and spices that can be served as a main course or as a side dish to complement your meal. Enjoy your meal!

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Ingredients

• 2 ripe bananas, peeled and sliced
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup dark rum
• Vanilla ice cream, for serving

Instructions

1. In a skillet, melt the butter over medium heat.
2. Melt the butter and add the brown sugar and cinnamon to it. Cook, stirring constantly, until the sugar has dissolved and the mixture is bubbly.
3. Add the sliced bananas to the skillet gently. Gently toss them in the butter and sugar mixture to coat. Allow them to cook for about 2 minutes or until they soften slightly.
4. Pour the dark rum into the skillet with care. Be cautious, as it may ignite when exposed to heat. If it does, allow the flames to die down.
5. Stir the mixture gently and let it simmer for 2-3 minutes. The sauce will thicken slightly, and the bananas will absorb the flavors.
6. Remove the skillet from the heat once the Bananas Foster sauce has thickened to your liking.
7. Serve the Bananas Foster immediately with vanilla ice cream scoops.

Bananas Foster is a quick and easy dessert that combines caramelized bananas with vanilla ice cream to create a delicious treat. It’s a classic New Orleans dish perfect for satisfying your sweet tooth!

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Ingredients

• 2 redfish fillets (or other firm white fish fillets)
• 2 tablespoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, melted
• Cooking oil (like vegetable or canola oil)

Instructions

1. Mix paprika, dried thyme, onion powder, garlic powder, cayenne pepper, salt, and black pepper to create blackening seasoning.
2. Using paper towels, pat the redfish fillets dry.
3. Coat both sides of each fillet generously with the blackening seasoning mixture.
4. Over high heat, heat a cast-iron skillet or heavy-bottomed pan. To prevent sticking, drizzle with a bit of cooking oil.
5. Place the redfish fillets in a hot skillet on each side for 3-4 minutes until the fish is cooked and flakes easily with a fork.
6. As the fish cooks, brush each fillet with melted butter, ensuring the seasoning is sealed, and the fish gets a nice buttery finish.
7. Remove the redfish from the skillet once it is cooked and has a nice blackened crust.
8. Serve the Blackened Redfish immediately with your favorite side dishes and a squeeze of lemon for added flavor.

Blackened Redfish is a flavorful and slightly spicy dish with a beautifully charred exterior. It’s a great way to enjoy the succulent taste of redfish while adding a touch of New Orleans-style flair to your meal. Bon appétit!

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Ingredients

• 12 fresh oysters, shucked and on the half shell
• 1/2 cup butter
• 1/4 cup chopped shallots or onions
• 1/4 cup chopped celery
• 1/4 cup chopped spinach
• 1/4 cup chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
2. Melt the butter in a skillet over medium heat. Add the shallots (or onions) and celery, chopped. Cook until they are softened.
3. Incorporate the spinach and parsley. Cook, stirring occasionally, until the spinach is wilted.
4. Season with salt, black pepper, and cayenne pepper to taste. Combine thoroughly.
5. Remove the skillet from the heat and add the bread crumbs and Parmesan cheese. The mixture should be moist but held together.
6. Place the fresh oysters on a baking sheet lined with rock salt to stabilize them. Top each oyster with a spoonful of the prepared mixture, completely covering the oyster.
7. Oysters Rockefeller should be baked for 10-12 minutes or until the topping is golden and bubbling.
8. Remove the baking sheet from the oven with care.
9. Serve the Rockefeller Oysters hot, with lemon wedges on the side for squeezing over the top.

Oysters Rockefeller is a classic dish featuring briny oysters with a flavorful, herby topping. It’s perfect for special occasions and gatherings. Enjoy!

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Ingredients

• 2 pounds ground pork
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon ground allspice
• Natural sausage casings (if available)

Instructions

1. Combine the ground pork with the following spices in a mixing bowl: paprika, salt, garlic powder, onion powder, black pepper, dried thyme, dried oregano, cayenne pepper, and ground allspice. Mix thoroughly to distribute the spices evenly.
2. If using natural sausage casings, rinse them well in cold water and soak them in warm water for about 30 minutes to soften.
3. Slide the sausage casing onto a sausage stuffer or funnel attachment if using a meat grinder.
4. Fill the casing with the seasoned ground pork, careful not to create air pockets. Allow some space between the sausage links.
5. To make individual sausage links, twist the filled casing at intervals. You choose the size.
6. Once the sausage links are formed, please place them in the refrigerator to allow the flavors to meld.
7. When you’re ready to cook, grill, pan-fry, or smoke the Andouille sausages until they’re fully cooked and have a nice color.
8. Andouille sausages can be used in various dishes, including jambalaya and gumbo, or simply as a flavorful sausage.

Andouille sausage is a popular ingredient in Cajun and Creole cooking. It’s known for its smoky and spicy taste, and making your own allows you to enjoy that authentic flavor right at home. Enjoy!

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Ingredients

• Live crawfish (usually about 3-5 pounds per person)
• Crawfish boil seasoning mix (commercial or homemade)
• Corn on the cob, halved
• Red potatoes, halved or quartered
• Onions, quartered
• Garlic cloves, whole
• Lemons, halved
• Sausage links (optional)
• Salt (for seasoning the water)

Instructions

Preparing the Crawfish:

1. Before cooking, rinse the live crawfish thoroughly to remove any dirt or debris.
2. Drain the water and let the crawfish sit for a few minutes.

Boiling the Crawfish:

1. Fill a large pot halfway with water, leaving space for the crawfish and other ingredients.
2. Follow the package directions when adding the crawfish boil seasoning mix to the water. You can adjust the amount to your preferred level of heat.
3. Add halved lemons, garlic cloves, and onions to the water for flavor. You can also add sausage links at this point if you like.
4. Bring the water to a boil and let the seasoning infuse for 10-15 minutes.

Adding Vegetables:

1. Add halved corn on the cob and halved or quartered red potatoes to the pot.
2. Boil the vegetables for 10-15 minutes or until they are almost done.

Adding Crawfish:

1. Carefully add the live crawfish to the pot. Be cautious, as it may cause the water to cool down temporarily.
2. Bring the water to a boil and let the crawfish cook for 5-7 minutes. The crawfish should turn a bright red color.

Draining and Serving:

1. Turn off the heat and let the crawfish sit in the seasoned water for a few minutes to absorb the flavors.
2. Drain the crawfish, vegetables, and sausage from the pot using a colander.

Serving:

1. Cover a large table or surface with newspapers or a tablecloth.
2. Place the boiled crawfish, vegetables, and sausage on a plate.
3. Allow everyone to gather around the crawfish, peel them, and enjoy the feast.

Sauce:

For extra flavor, serve with dipping sauces such as melted butter, cocktail sauce, or remoulade sauce.

Boiling crawfish is a festive and communal experience enjoyed with friends and family. Adjust cooking times based on size and quantity. Enjoy flavorful, spicy crawfish with vegetables and sausage!

The post How to Boiled New Orleans Style Crawfish – Full Recipe appeared first on Sweets & Eats Recipes.

Here’s a recipe for making New Orleans pralines:

Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves

Instructions

1. Prepare a baking sheet lined with parchment paper or a silicone baking mat.
2. Combine the granulated sugar, brown sugar, heavy cream, and butter in a heavy saucepan.
3. Place the saucepan over medium heat and stir until the sugar and butter are melted.
4. Once the mixture starts to boil, attach a candy thermometer to the pot’s side.
5. Let the mixture boil, without stirring, until it reaches the soft ball stage at around 235°F to 240°F (113°C to 116°C).
6. Remove the saucepan from the heat and let it sit for a few minutes to cool slightly.
7. Stir in the vanilla extract and pecan halves.
8. Beat the mixture vigorously with a wooden spoon until it thickens and loses its gloss.
9. Quickly drop spoonfuls of the praline mixture onto the prepared baking sheet.
10. Let the pralines cool and harden at room temperature.
11. Once thoroughly cooled and set, peel the pralines off the parchment paper.
12. Store the pralines in an airtight container, layering them with parchment paper to prevent sticking.

Now, you may indulge in the heavenly goodness of your own New Orleans pralines! Experience the perfect balance of luxurious caramel and delectable pecans in every bite. Your taste buds will thank you!

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