Crawfish Cornbread Casserole

Crawfish cornbread is a Louisiana dish resembling a southern spoon bread, but features that exotic New Orleans ingredient, crawfish. Fresh water shellfish born in the bayous of Louisiana, crawfish were until recently, impossible to enjoy unless you traveled there. These days, crawfish meat exported from Louisiana is available frozen in markets around the country. Probably most famously featured in the Cajun dish crawfish étouffée, crawfish can be used in any gumbo or seafood cream sauce. This recipe takes the little “bugs” and adds them to a very moist, almost pudding-textured corn bread featuring all the flavors of an étouffée, along with the knockout combination of cheese and creamed corn. This recipe makes for a great one-dish main course or a hearty side dish.

Crawfish Cornbread Casserole

Serves 6 to 8

Organic olive oil cooking spray

3/4 cup finely chopped Conecuh sausage or other style smoked pork sausage

1 cup finely chopped yellow onion

2/3 cup finely chopped celery

2/3 cup finely chopped red bell pepper

1/4 cup finely chopped jalapeño

2 teaspoons finely chopped garlic

1 teaspoon dried thyme

1 pound crawfish tails, boiled and shells removed (See note)

1 cup self-rising flour

2 cups self-rising yellow cornmeal mix

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon LuLu’s Crazy Creola Seasoning or other Creole seasoning

1 tablespoon sugar

7 large eggs

2/3 cup vegetable oil

1 cup buttermilk

1 cup shredded sharp cheddar cheese

1 cup canned cream corn (there is a recipe for Southern Fried Creamed Corn in my cookbook, Gumbo Love)

 

Instructions:

  1. Preheat the oven to 400°F. Grease a 9 x 13-inch baking dish with olive oil spray.
  2. Heat a large heavy skillet (10 to 12 inches) over medium-high heat. Add the sausage and cook until browned. Transfer the sausage to a plate covered in paper towels.
  3. In the same skillet, sauté the onion, celery, bell pepper, and jalapeño in the leftover grease from the sausage until tender, adding a little vegetable oil if needed. Add the garlic and sauté for 1 minute more. Turn the heat off and add the thyme and crawfish tails. Return the sausage to the pan. Set aside to cool slightly to room temperature.
  4. In a medium bowl, combine the flour, cornmeal mix, salt, black pepper, and sugar.
  5. In a large bowl, whisk together the eggs, oil, and buttermilk until blended. Fold the cheese and creamed corn into the egg mixture until just combined. Fold the dry flour mixture into the creamed corn mixture until just combined, making sure not to overmix. Stir the crawfish mixture into the batter just to combine, again making sure not to overmix.
  6. Pour the batter into the prepared baking dish and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

 

Note: crawfish that have already been boiled are readily available for purchase, including online.

Pimento Burger with Fried Green Tomatoes

When I wanted to create a memorable signature burger for LuLu’s, I turned to a homemade cheese dip that I serve at home when I have company. Pimento cheese is a Southern food staple; I make mine with a touch of honey ale that gives it a little tang (My Honey Ale Pimento Cheese recipe is in the cookbook). When I paired the pimento cheese with fried green tomatoes, I knew it was good. Then I added a little bacon, and wow! I knew I had a winner. I’ve given you two cooking methods here: on the grill and in a pan. So consider yourself fully equipped to make your signature version of the perfect burger. Let me know how it goes!

Pimento Burger with Fried Green Tomatoes

Makes 4 (8-ounce) burgers

Ingredients:

2 pounds ground chuck or sirloin

½ tablespoon of sea salt

½ tablespoon freshly ground black pepper

Organic olive oil cooking spray (for grilling), or 1 1/2 tablespoons extra virgin olive oil (for pan cooking)

4 brioche buns or ciabatta rolls

1 tablespoon unsalted butter

Fried green tomatoes (see below)

Pimento cheese

8 bacon slices, cooked

Lettuce of choice for garnish (I prefer the delicate varieties of Bibb, baby romain, or even spicy arugula)

  1. Divide the ground beef into four equal portions.
  2. On a baking sheet or flat surface, gently form each portion into a patty, trying not to overwork the meat. Lightly press your thumb in the center of each patty, making a slight indentation. Season patties with the salt and pepper.

Make the burgers:

  1. To grill burgers: preheat a grill and lightly coat the grates of the grill with cooking spray. Make sure the grates are nice and hot. Place the burgers on the grill and cook until the first side is lightly charred. Flip and grill the burgers, uncovered, to your desired internal temperature: for medium-rare, about 3 minutes on each side; and for medium, 4 to 5 minutes on each side. If the juices from a burger are dripping fat onto the coals and it starts to flame or the burger is on a hot spot, move the burger while cooking it but don’t flip it. I try to flip the burgers only once, and I never press down on the burgers with the spatula because I don’t want to release all the good juices!

To cook the burgers in a pan: in a large heavy skillet (10 to 12 inches, preferably cast iron), heat the olive oil over medium heat. Once the oil starts to shimmer, add the burgers to the pan and cook until the first side is lightly charred, 3 to 5 minutes (follow the cooking times for grilling). Flip the burners and char them on the second side to your desired doneness. Again, try to flip the burgers only once and avoid the temptation to press down on the burgers with your spatula.

  1. Slice each bun or roll in half. Place each piece face down on the grill or skillet to lightly toast. Remove the buns from the grill/skillet, lightly butter them, and arrange them on a serving platter. Remove the burgers from the grill/skillet for a minute or two to let them rest but not cool.
  2. Place a thick slice of fried tomato on the bottom half of each bun, then top each tomato slice with a burger. Add a dollop of pimento cheese on top of each burger, followed by two slices of crispy bacon and the top half of the bun. Garnish with lettuce and enjoy!

Fried Green Tomatoes

Serves 4

Ingredients:

2 cups Flour Power Fry Mix (see below)

2 cups buttermilk

1 tablespoon hot sauce

4 green tomatoes, sliced 1/4 inch thick

6 cups peanut, vegetable, or Canola oil, or enough to fill the skillet about 2 inches deep

  1. Preheat the oven to 200°F. Line a baking sheet with paper towels or set a wire rack over the top.
  2. Put the fry mix in a medium bowl. In another medium bowl, combine the buttermilk and the hot sauce.
  3. Dip the tomato slices into the buttermilk mixture, then dredge them through the fry mix. Repeat once more, coating the slices thoroughly.
  4. In a large heavy skillet (10 to 12 inches, preferably cast iron), heat the oil over medium-high heat until it registers 355°F on a candy /deep-fry thermometer, or until a little flour flicked into the oil sizzles.
  5. Fry the tomatoes in the hot oil in small batches (about four slices at a time) until golden brown, about 2 minutes on each side, turning once during cooking. Carefully remove the fried tomatoes with a slotted spatula and transfer to the prepared baking sheet to drain. Keep warm in the oven while you finish frying the remaining tomatoes.

Flour Power Fry Mix

Makes 2 cups

Ingredients:

2 cups all-purpose flour

2 tablespoons LuLu’s Crazy Creola Seasoning or other Creole seasoning

1½ teaspoon sea salt (See note)

1 tablespoon freshly ground black pepper

Combine all the ingredients and mix well.

Note: if using other Creole seasoning, reduce the salt to 1 teaspoon.

White Bean Turkey Chili

There couldn’t be a more perfect meal for when temperatures drop and families start gathering. This White Bean Turkey Chili warms up my spirits and feels good for the soul. 

Let me know if you try it in your kitchen!  Gumbo Love, Lucy

 

White Bean Turkey Chili

Serves 8

2 pounds ground turkey

4 tablespoons extra-virgin olive oil

3 cups chopped onion

2 teaspoons sea salt

1 red bell pepper, chopped

1 green bell pepper, chopped

6 garlic cloves, finely chopped

1 teaspoon finely chopped jalapeño

1 (4-ounce) can chopped green chilies

3 (15.5 ounce) cans white beans, drained and rinsed

1 cup fresh or frozen corn kernels (optional)

4 cups chicken broth

½  teaspoon white pepper

½  teaspoon freshly ground black pepper

2 bay leaves

2 teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons chili powder

½  teaspoon smoked paprika

2 teaspoons dried oregano

1 teaspoon dried Italian seasoning

2 tablespoons finely chopped fresh cilantro

2 tablespoons cornmeal

Garnishes

Sour cream

Shredded cheddar cheese

Sliced avocado

Cilantro leaves

Sliced green onions

Chopped jalapeños

  1. In a medium stock pot, brown the turkey in 2 tablespoons of the olive oil. Once browned, remove the turkey from the pot, drain, and set aside.
  2. To the same pot, add the remaining 2 tablespoons olive oil. Add the onion and ½ teaspoon of the salt. Sauté for 3 to 4 minutes.
  3. Add the green and red bell pepper to the pot and sauté for 2 to 3 minutes.
  4. Add the garlic, jalapeño, and green chilies. Sauté for 1 minute.
  5. Return the turkey to the pot with the sautéed vegetables.
  6. Add the beans, corn (if using), and broth to the pot. Stir well.
  7. Add the remaining 1 ½ teaspoons salt, the white pepper, black pepper, basil leaves, cumin, coriander, chili powder, paprika, oregano, Italian seasoning, and 1 tablespoon of the cilantro.
  8. Cover the pot and bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  9. In a small bowl, combine some of the broth from the chili with the cornmeal. Stir and then add it to the chili pot. Cook for 3 minutes.
  10. Add the remaining 1 tablespoon cilantro. Remove and discard the bay leaves. Taste, adjust the seasonings, and serve with the garnishes set out in small bowls for everyone to top their chili as they choose.

“Wee Burgers” and Fairhope’s Friday Night Lights

My pre-teen grandkids are already getting excited about Friday night high school football home games. It’s a big deal in Fairhope where they live. If you’re from a town or state where football is king like it is in Alabama, then you know what I’m talking about. We start getting into it YOUNG! 

I do love a fun Fall football party and I can’t wait to host one this year. Maybe the Auburn / Alabama game in November? Hmmm.  Might as well start planning the menu today! 

Inspired by and for the “Kid’s Play” section of my first cookbook, these “Wee Burgers” are the perfect party food and a great  accompaniment to  traditional football party snacks like chips and guacamole, pretzels, pasta or potato salads, snack mixes, a fancy charcuterie board, or a big batch of hand-cut fries. 

Since my mouth is watering just typing this, maybe I should ‘pre-season’ the Wee Burgers this weekend and take them to my daughter’s house to have for the kids’ Fairhope Friday Night Lights tonight!

Happy Football & Fall Y’all and Always Gumbo Love,

LuLu

WEE BURGERS (MAKES 12)

BURGERS:

1 pound ground beef sirloin

1/4 teaspoon salt

1 pound black pepper

1 egg yolk, lightly beaten

2 tablespoons Steak sauce  or Worcestershire sauce

2 – 3 tablespoons olive oil

12 mini burgers buns or standard dinner rolls

 

TOPPINGS, OPTIONAL:

Cherry tomatoes, cut in small rounds

Green leaf lettuce, torn in tiny pieces

3 slices cheese, each cut into four equal squares

Small pickle slices

Ketchup, mustard, or mayonnaise

 

  1. In a medium mixing bowl, break up ground beef by hand and season with salt and pepper.
  2. Whisk together egg yolk and steak sauce and add to ground beef. Continue mixing everything by hand.
  3. Using about 2 tablespoons of ground beef for each, roll beef gently into 12 equal balls and gently press down to make half-inch thick patties. Make a thumb-indentation in the middle of each patty.
  4. Place all toppings on a serving platter and refrigerate until burgers are cooked.
  5. Heat olive oil in a heavy skillet over medium hot heat. Cook burgers about three minutes on each side. Add cheese squares once done. Melt cheese a little and remove from heat to stand for a few minutes.
  6. For crispy, warm buns, please cut side down on the skillet to lightly brown.
  7. Build your mini burgers, adding a dollop of ketchup, mustard, or mayonnaise on bottom half of bun. Layer mini patty, tomato, lettuce, pickle and the top half of bun. You might want to use a decorative toothpick through each mini burger to help hold them together until you serve.

 

LuLu clue: for homemade baby-buns, use Pillsbury refrigerated French bread dough. Cut into equal parts, roll into balls, dip into sesame seeds and bake according to package directions. One package will make 12 buns.

Beer-Braised Beef Brisket with Cumin and Garlic

It’s 4th of July weekend! If your holiday involves gathering with a group – whether it be at the beach, for a picnic, or a potluck- this beef brisket recipe is PERFECT! Not only does it feed a party, it keeps beautifully and reheats easily. When I have made it in the past, I served it with King’s Hawaiin Rolls and everybody made their own little brisket sliders. Whatever your plans may be, I wish you ALL  the sun, fun, and GumboLove! Let me know if you make the brisket! Happy 4th! Love, LuLu

Serves 12 to 15

1 (8 to10 pound) beef brisket, untrimmed

6 garlic cloves, finely chopped

2 tablespoons packed brown sugar

2 tablespoons Creole mustard

2 tablespoons sea salt

1 tablespoon freshly ground black pepper

1 teaspoon cayenne pepper

2 tablespoons ground cumin

1 tablespoon ground Coriander

1 tablespoon paprika

1 teaspoon dried or oregano

3 tablespoons extra virgin olive oil

2 large sweet yellow onions, sliced vertically

1 (12 ounce) bottle beer or honey ale

Instructions:

  1. Rinse the brisket and pat it dry. If it is extra fatty, trim off a little of the fat, but not too much. With this brisket, you want the fat to make the delicious cooking juice.
  2. In a medium bowl, combine the garlic, brown sugar, mustard, salt, black pepper, cayenne, cumin, coriander, paprika, oregano, and olive oil, mixing well until it has the consistency of a wet paste.
  3. Slather the paste over the brisket so that it is fully coated on all sides, both ends, and in all crevices. Wrap the brisket in plastic wrap and refrigerate for 24 hours. When you are ready to cook it, pull it out of the refrigerator and let it sit until it reaches room temperature, about one hour.
  4. Preheat the oven to 325°F.
  5. Scatter the onion in the bottom of a large roasting pan.
  6. Carefully unwrap the brisket and place it on top of the onion. Pour the beer or honey ale into the pan over the onion. Cover the pan tightly with aluminum foil and bake for 5 to 6 hours. I usually check it at 5 hours. The brisket should be juicy and falling apart. At this point if you’d like it to have a crispy top, turn the oven to broil, remove the foil, and brown the brisket under the broiler. Otherwise I’ll usually cover the brisket and put it back in the oven for the additional hour, where it will brown but not as crisply as if you’d broiled it.
  7. Place the brisket on a shallow serving platter and let it cool slightly. Cut it or pull it apart and spoon some of the cooking juices from the pan over the brisket. Serve with the cooking juices in a bowl alongside.
  8. To re-warm the brisket later, just put the brisket back in the pan with the cooking juices, cover, and warm it up in a 250 to 300°F oven for about an hour. By that time, it looks pretty much like the famous debris from Mother’s in New Orleans and makes a great day-after sandwich.

Note: I often use a disposable aluminum turkey roasting pan, especially if I’m taking the brisket as a potluck dish.