Love this blog on everything Louisiana, Cajun, and Creole!
This dish was originally invented at Antoine’s in New Orleans many, many years ago. Normally, the oysters are served in their shells, but Chef Troy decided to change it up a little and serve them on toast last weekend at The Cabin. Enjoy!
America, Barbecue, Catfish, cooking, Cookout, Crawfish Etouffee, Creole, Creole recipe, Fourth of July, fried food, Louisiana, Louisiana recipe, recipe, Roux, sauce, The Cabin Restaurant, The Trinity, Tilapia Creole, Tony Chachere's
Happy Fourth of July! If you aren’t in the mood to grill or want to serve something a little different today, here’s a recipe we’ll be serving this weekend at The Cabin: Tilapia Creole. I’ve shared another Tilapia recipe with you before, and I hope you enjoy this one just as much as the last one.
1 tilapia filet
Vegetable oil for frying
Seasoned cornmeal (add Seasonall or Tony Chachere’s and mix together)
1/4 cup Trinity (chopped onions, bell peppers, & celery)
Handful of diced tomatoes
1 tsp tomato paste
Pinch of Seasonall to taste
1 cup heavy cream
Cornstarch slurry (1 tbsp cornstarch & 2 oz. water, whisked together)
For the tilapia, most southern servers fry their catfish in a vegetable oil.
The fillet is first dredged in whole milk, and then in seasoned corn meal. Then deep well fried until it floats. Most cooks agree that when it floats it’s done.
For the sauce:
Over medium heat, sauté the Trinity in a little bit of butter until caramelized.
Add the diced tomatoes and sauté for 2-3 minutes.
Add the remaining ingredients, lower heat, and reduce, for about 10-12 minutes until your desired consistency is achieved.
To serve, smother the fried tilapia filet with the Creole sauce. Mixed greens are a great side.
Looks like a great recipe, especially down here in Louisiana for all the duck hunters. Replace the Toulouse sausage with some good, fresh andouille if you have access to it. Give it a try!
I think the Dog gave me this idea. I don’t have any cannellini beans in the pantry. I’ve got 2 kinds of hominy and chickpeas. In addition, normally I would have used duck legs instead of duck breasts for the cassoulet, preferring to reserve the duck breasts for searing and eating rare. However, I have so many duck breasts! And these weren’t Jean Louis’ anyway but of an inferior but okay supermarket quality.
This cassoulet turned out well, even with the chickpeas. In fact, in was fabulous 🙂 I had a bonus of Toulouse sausages in the freezer and seared the fat from 3 duck breasts, using two in the cassoulet and reserving one for sandwiches or a salad later. I browned the sausages in some of the reserved duck fat and also used some to saute the onions, garlic and carrots.
All of my stove top casseroles and tajines are…
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Andouille, blue collar, cabbage, Cajun, Cajun culture, Coffee House, Cote des Allemands, crock pot, Cypress, Europe, Farming, German, German Coast, Germany, Louisiana, melting pot, Mississippi River, okra, pork chop, Rice, salted pork, sauerkraut, smothered pork chop, soccer, SoFAB Institute, The Cabin Cook Book, The Cabin Restaurant, The Cajun Village, USA, World Cup
In honor of our losing to the Germans but advancing to the Knockout Stage of the World Cup, I thought I’d share a little Louisiana-German culinary history today. When you think of Cabbage and sauerkraut, I bet the first culinary culture you think of is Germany. Definitely not Louisiana Cajun culture. BUT since Louisiana has been a great melting pot of cultures over the last 300 years, a German cultural identity managed to establish itself on the German Coast (Cote des Allemands) in the early to mid-1700s. The Germans brought their blue-collar work ethic, farming traditions, and of course their culinary heritage with them. In fact, the modern day andouille that we love to eat so much in our dishes here originated with the Germans on the German Coast. Many of the traditional German dishes have filtered into our menus at The Cabin Restuarant and the Coffee House in The Cajun Village, like cabbage, for instance.
Here’s an excerpt from Thomas Robert in The Cabin Cook Book on our “Cabbage Heritage” in Louisiana:
“Cabbage was widely grown in Europe and on the German Coast. Most of the cabbage was turned into sauerkraut. My mother had a 12 gallon earthenware crock in which she made the sauerkraut.
Young cabbages were selected for harvest and the outer leaves and the hard core were discarded. The cabbage was sliced very thinly on a homemade slicing board. As the cabbage was sliced it was liberally sprinkled with salt and ﬁrmly packed down tightly into the crock. The crock was ﬁnally ﬁlled to within a few inches of the top, and a tight ﬁtting lid made of cypress wood was pressed down on top of the cabbage and enough weights were placed on the lid to cause it to submerge below the level of saltwater which formed in the crock. If there was not enough liquid
to overﬂow the lid she added brine as necessary.
The crock was covered with a clean cloth and set aside in an unheated room. Within days the fermentation of the cabbage began and in cool weather it took about three weeks to complete. The sauerkraut was then ready to eat and as long as the lid was kept submerged it would last till the crock was empty. The sauerkraut could and was eaten as it was, but most of the time it was used in full dishes. We had a constant supply of salted pork (which did not need refrigeration) and this was the meat most often used and cooked with potatoes and the sauerkraut.”
At The Cabin and the Coffee, we like to serve our cabbage sautéed with a smothered pork chop over rice (picture above). You’ll have to come give it a try sometime, or try the traditional way of making sauerkraut yourself!