beignet recipe, beignets, Boudin, bouree, Cajun, Cajun food, Coffee House, Creole, Creole food, dough, etouffee, etouffee recipe, flour, Gumbo, how to cook rice, jambalaya, Louisiana, recipe, Shrimp, shrimp etouffee, The Cajun Village
We cook some different dishes down here in south Louisiana. Boudin, jambalaya, gumbo – all distinctly Louisiana cuisine. One Louisiana culinary creation we serve at the Coffee House in The Cajun Village is a “Beignet Bourée”. This dish is essentially a combination of two Louisiana favorites: beignets and just about any Louisiana entree you can think of. At the Coffee House, we like to serve Beignet Bourée with Shrimp Etouffee. Below are recipes for the beignets as well as the etouffee. All you have to do is stuff/top the beignet with rice and etouffee, and your Beignet Bourée is ready to serve!
The secret is in the rolling process. The recipe is about as simple as they come – flour and water to make the dough, oil for frying, etc. The only real trick to making a tasty beignet is in the rolling process; the dough can’t be too thick or it won’t puff up like an inflated pastry. Likewise, it can’t be too thin or it won’t rise enough, and you’re left with something that resembles a potato chip. All you have to do is roll it just right, cook it just long enough, and that’s it! You have a delicious beignet.
Makes 4 ea. 1 pint servings
2 lb. Peeled 26/30 shrimp
1/4 cup Butter
2 oz. Bell pepper (chopped)
1 oz. Celery (chopped)
6 oz. Onions (chopped)
2 oz. Green onions (chopped)
3 cups Water
1/2 oz. Cajun Seasoning
1/8 oz. Granulated garlic
1/2 tsp Black Pepper
1/3 cup Flour (mixed with 1 cup of the water)
~ Sauté shrimp in butter for 10 minutes
~ Add celery, onions and bell pepper; simmer 5 minutes
~ Add water and seasonings; simmer 10 minutes
~ Add ﬂour and water mix; simmer until thickened
~ Taste for proper seasoning
To cook long-grained white rice:
Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.
Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don’t peek under the lid. (For novice rice cooks, a glass lid is a big help.)
Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.
When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid–the steam will escape).
Remove the lid and fluff the rice with a fork to separate the grains.
When rice and etouffee are finished, slice open beignets and stuff them with rice, then top with a generous serving of shrimp etouffee. Top with fresh chopped green onions
antique, Antiques, C & C Treasures, Cajun, Cajun food, Creole food, Deep South, lemon, Louisiana, mint, Shirley Sweet Tea glasses, Sorrento, Southern, Spring, sugar, sweet tea, sweet tea glass, The Cajun Village, wisteria
I was strolling through the shops at The Cajun Village yesterday, snapping pictures for the website and our Facebook page, when I stumbled upon a set of antique, Wisteria-etched “Shirley Sweet Tea” glasses at C & C Treasures. As you can see in the picture above, they are quite beautiful. Now that spring has finally arrived and is here to stay in Louisiana, the set of 6 glasses can and should be put to good use. Few things are more delicious and refreshing on a hot summer’s day than an ice cold glass of sweet tea. SO, here’s a simple sweet tea recipe for you to enjoy as the weather gets warmer. I hope you have some pretty sweet tea glasses like the ones at C & C Treasures to enjoy them in!
4 regular tea bags
1 qt boiling water
1 1/2-2 cups sugar
2 qts. cold water
1 lemon, cut into wedges
Several sprigs fresh mint
1. Boil 1 qt. of water. Once water comes to a boil, add tea bags and turn burner off. Cover and steep for 15 minutes.
2. Take out the tea bags and do not squeeze them.
3. Pour the tea mixture into a 3-4 quart pitcher; add the sugar. Stir until the sugar is dissolved.
4.Add in the cold water.
5. Let cool; chill in the refrigerator and serve over ice. Garnish with a lemon wedge OR fresh sprigs of mint from your garden.
Al Robert, Ascension Parish, bricks, Cypress, cypress siding, Darrow, flooring, Graves House, Historic Preservation, Louisiana, panelling, Restoration, restore old homes, restoring old homes, salvage, The Cajun Village, tongue and groove, tongue and groove floorboard, Vernacular, vernacular buildings
Last week, I introduced y’all to our next restoration project – the Graves House in The Cajun Village. Originally built in 1910, it was moved up Hwy. 22 from Darrow, LA a few years ago. Progress is slow and steady – we are still working on replacing the original rotten floors before we move on to other areas of the house. And because we are still on the floors, I thought I’d expound a little on what we’re replacing them with.
Al Robert and his family not only save, move, preserve, and restore historic vernacular Louisiana structures – they also deconstruct and salvage old buildings for their valuable building materials. Everything from old bricks used in the supporting piers, to old cypress siding to old floorboards; if it can be saved, it WILL be saved.
Which brings us to the floors in the Graves House. The original floors are pretty beat up. However, we have plenty of old tongue and groove floorboards to replace them with. For those of you who aren’t familiar with tongue and groove, it is a method of fitting similar objects together, edge to edge, used mainly with wood, in flooring, parquetry, panelling, and similar constructions. Tongue and groove joints allow two flat pieces to be joined strongly together to make a single flat surface. Each piece has a slot (the groove) cut all along one edge, and a thin, deep ridge (the tongue) on the opposite edge. The tongue projects a little less than the depth of the groove. Two or more pieces thus fit together closely. The joint is not normally glued, as shrinkage would then pull the tongue off.
For many uses, tongue and groove boards have been rendered obsolete by the introduction of plywood and later composite wood boards, but the method is still used in higher-quality flooring, and especially in the restoration of older homes. More updates on the Graves House restoration project to come. We can’t wait till all the new boards are in and refinished!
alligator habitat, Antiques, Architecture, Boutiques, C & C Treasures, Cajun, Casa de Sue Winery, Darrow, gators, Graves House, historic, Historic Preservation, Hwy. 22, Louisiana, Louisiana Wine, preservation of buildings, Restoration, Shopping, The Cajun Village, tongue and groove, tongue and groove floorboard, Vernacular, Wine
The Cajun Village has many buildings, almost all of which are restored and occupied by one boutique shop or another. However, there is one historic vernacular building tucked back into the woods by the Gator Habitat: the Graves House that has yet to be restored. Originally built in 1910, it was moved up Hwy. 22 from Darrow, LA a few years ago. This week, we began our latest restoration project, starting with tearing out the old, rotten floorboards and replacing them with old pine tongue-and-groove floorboards salvaged from another historic Louisiana building that was being torn down. Just a few photos today, but I will update y’all on the progress over the next few months. Going to be a fun project!