Bayou Package Recipe

Make the roux

Heat a heavy large pot or Dutch oven over medium heat. Add 0.75 cups vegetable oil. When hot, whisk in 0.75 cups flour. Cook, stirring constantly, adjusting heat as needed to prevent burning, until the roux is the color of milk chocolate — about 20–30 minutes. Be patient and keep stirring.

Cook the holy trinity

Add the chopped onion, green bell pepper, and celery to the roux. Cook 6–8 minutes, stirring, until softened. Add 1 tablespoon minced garlic and 1 tablespoon tomato paste; cook 1–2 minutes more to toast the garlic and deepen flavor.

Build the gumbo

Slowly whisk in 6 cups chicken stock, scraping the bottom to incorporate any browned bits. Add 2 tsp Cajun seasoning, 1.5 tsp salt, 1 tsp black pepper, and 2 bay leaves. Bring to a gentle simmer and cook 20–30 minutes to meld flavors and slightly thicken.

Finish with seafood

If using sliced andouille, add it and simmer 5–7 minutes. Add 1 lb shrimp and 8 oz lump crab meat; simmer until shrimp are opaque and cooked through, 3–5 minutes. Taste and adjust seasoning. If using, stir in 0.5 tsp file powder off heat. Finish with 1 tablespoon melted butter and garnish with sliced green onions. Serve over hot cooked rice.

Make a blond roux

In a large skillet or saucepan over medium heat, melt 0.5 cup (1 stick) unsalted butter. Sprinkle in 0.5 cup flour and whisk constantly until the roux turns light golden (blond), about 6–8 minutes. Watch closely to avoid darkening too much.

Cook the vegetables

Add 1 cup chopped onion, 0.5 cup chopped green pepper, and 0.5 cup chopped celery to the roux. Cook 5–7 minutes until softened. Stir in 1 tablespoon minced garlic and 1 tablespoon tomato paste; cook 1–2 minutes.

Add seasoning and stock

Stir in 1.5 tsp Cajun seasoning, 0.5 tsp paprika, 0.5 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Gradually whisk in 2 cups seafood or chicken stock until smooth. Bring to a simmer and cook 8–10 minutes to thicken slightly.

Finish with crawfish

Add 1 lb crawfish tails and simmer 3–5 minutes until heated through. Stir in 0.25 cup heavy cream if using for a silkier sauce. Adjust seasoning. Remove bay leaf. Serve étouffée spooned over hot cooked rice and garnish with sliced green onions.

Prepare

Preheat oven to 400°F (200°C). Grease a 8- or 12-cup muffin tin or an 8x8-inch baking pan with 2 tablespoons oil or melted butter.

Mix dry ingredients

In a bowl whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, and 0.25 cup sugar (or 0.5 cup sugar plus 0.25 cup honey for honey cornbread).

Combine wet ingredients

In another bowl whisk 2 eggs, 1 cup buttermilk, and 0.25 cup melted butter; stir in 0.25 cup honey if making honey cornbread. Add diced jalapeño (1 jalapeño, seeded and diced) and 0.5 cup grated cheddar if making jalapeño-cheddar version.

Bake

Stir wet ingredients into dry until just combined. Spoon into prepared muffin tin or pan. Bake 15–20 minutes for muffins or 20–25 minutes for a pan, until golden and a toothpick inserted comes out clean. Cool slightly before serving warm.

Assemble

Toss 8 cups torn romaine with 0.75 cup Caesar dressing until evenly coated. Add 1 cup croutons and 0.5 cup grated Parmesan. Squeeze 1 tablespoon lemon juice over if desired and toss briefly. Serve chilled or room temperature as a side.

Prepare filling

Preheat oven to 375°F (190°C). In a bowl combine 4 cups peach slices, 0.75 cup granulated sugar, 0.25 cup brown sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Toss until peaches are evenly coated. Pour into a 9-inch baking dish or four individual ramekins.

Make topping

In a separate bowl whisk together 1 cup flour, 1 teaspoon baking powder, 0.25 teaspoon salt, 0.5 teaspoon ground cinnamon (optional), 0.5 cup milk, 1 teaspoon vanilla extract, and 0.25 cup melted butter until a thick batter forms.

Assemble and bake

Drop spoonfuls of the topping batter over the peaches, covering most of the surface but allowing some fruit to peek through. Sprinkle with a little extra sugar if desired. Bake 30–35 minutes until topping is golden and filling is bubbling. Let rest 10 minutes before serving warm (excellent with ice cream).