Miss Kay's Duck Commander Kitchen (21 page)

Étouffée is a dish found in Cajun and creole cooking. Most people think it’s hard to make, but Phil made this version up, and it’s so easy to make and delicious to eat. Étouffée is thicker than soup and is served over rice. This is a small-family version, so double or triple everything for a larger family.

Phil’s Crawfish Fettuccine

Makes 10 to 12 servings • Large pot • Dutch oven

2 packages (1 pound each) fettuccine pasta

2 sticks (
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pound) butter

1 bell pepper, chopped

3 celery stalks, chopped

2 large white onions, chopped

6 garlic cloves, finely chopped

2 teaspoons black pepper

Pinch of Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning

2 tablespoons chopped fresh parsley

2 pounds crawfish tail meat (thawed if frozen)

3 tablespoons all-purpose flour

1 can (10.75 ounces) cream of mushroom soup, or 2 cans if you want it wetter

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pound Velveeta cheese, cut into chunks

1
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cups sour cream

1 cup grated Parmesan cheese

Salt

1. In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.

2. In the Dutch oven, melt the butter over medium heat. Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.

3. Add the pepper, Cajun seasoning, and parsley. Add the crawfish and cook for 4 to 5 minutes.

4. Stir in the flour and cook for another minute.

5. Add the soup, Velveeta, sour cream, Parmesan cheese, the pasta, and salt to taste. Stir it all together and heat until everything is hot and the cheeses are melted.

A Note from Phil

Crawfish season isn’t like deer or duck season. There’s no laws about catching crawfish. But there are times when the crawfish are better, and in Louisiana that is usually from January to the middle of August. The peak months are March and April. Crawfish are easy to boil, but we usually just buy them already boiled. After everyone has eaten their share, we peel the ones that are left over and save them for dishes like étouffée and this fettuccine.

Phil’s Jambalaya

Makes 10 to 12 servings • Large (7- to 8-quart) heavy-bottomed cooking pot with a lid • Heavy spatula

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cup vegetable oil

1 chicken (3
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pounds), cut up in small pieces

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pound andouille sausage, sliced
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inch thick (we use Savoie’s)

1 package (about 7 ounces) tasso, cut into
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-inch slices (we use Savoie’s)

2 bell peppers, diced

3 small celery stalks, diced

2 large white onions, diced

5 garlic cloves, finely chopped

1 can (28 ounces) stewed tomatoes

1 can (6 ounces) tomato paste

1 tablespoon chopped parsley

5 cups uncooked rice

8 cups chicken broth

Duck Commander Cajun Seasoning (mild or zesty)

Salt and black pepper

1. In the large pot, heat the oil on medium-high heat. Add the chicken, sausage, and tasso and cook until the chicken has browned, about 5 minutes per side.

2. Add the bell peppers, celery, onions, garlic, stewed tomatoes, tomato paste, and parsley. Bring to a simmer, cover, and cook for 45 minutes.

3. Add the rice, chicken broth, and Cajun seasoning, salt, and pepper to taste.

4. Cover and lower the heat to medium-low. With a heavy spatula (one that won’t bend) roll the jambalaya from bottom to top every 3 minutes to keep the rice from sticking. Continue rolling the jambalaya for 30 minutes. Replace the lid each time.

5. After 30 minutes, remove from the heat. Let stand covered for 20 minutes before serving.

A Note from Phil

Many Louisiana dishes are served with rice, but jambalaya is the only one that includes rice in the cooking. The other dishes are poured over the rice. This is the perfect dish for a large crowd. It’s filling and everyone seems to like it.

Hushpuppies

Makes about 36 hushpuppies • Deep-fryer or large heavy pot

2
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cups yellow cornmeal

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cup all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons sugar

2 large eggs

1
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cups buttermilk

1 small white onion, finely chopped

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cup finely chopped jalapeño peppers (optional, but it’s good this way)

1 quart peanut oil, for frying

1. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat together the eggs, buttermilk, onion, and jalapeño. Stir the wet ingredients into the dry ingredients.

2. Fill the deep-fryer with oil according to the manufacturer’s directions, or fill a heavy pot about halfway. Heat the oil to 350°F (over medium-high heat for the pot). Check the oil temperature by dropping in a small chunk of bread. It should brown quickly.

3. Carefully drop in batter by rounded tablespoonfuls and cook until golden brown, 1 to 2 minutes. Drain on paper towels and serve hot.

A Note from Miss Kay

In Louisiana, hushpuppy recipes are about as common as cooks. They are almost always served with fried fish. They are either dropped by spoonfuls into hot grease or shaped in some way. Korie’s grandmother uses a cookie squeeze to shape hers. Either way, the taste is the same—fantastic!

Granny’s Bread Pudding with Rum Sauce

Makes 8 to 10 servings • Microwave • Microwave-safe bowl • 9 x 13-inch casserole dish (glass, if available) Medium saucepan

Pudding

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stick (4 tablespoons) butter

1 loaf white or French bread (about 9 ounces), torn into 1- to 1
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-inch pieces

3 large eggs

2 cups sugar

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teaspoon salt

1 quart whole milk

Rum Sauce

1
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cups sugar

1
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sticks (12 tablespoons) butter, barely melted

1 can (14 ounces) sweetened condensed milk (I use Eagle Brand)

1 large egg yolk

2 teaspoons vanilla extract