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Louisiana Coast Holiday Recipes

Louisiana Coast Holiday Recipes

Iberia

DOUBLE-SPICED PUMPKIN CHEESECAKE
Courtesy of TABASCO® Makes 12 servings.

INGREDIENTS
1 1/2 cups gingerbread or graham cracker crumbs
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup sugar
5 eggs
1 (16-ounce) can pumpkin purée
3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup whipped cream
Ground nutmeg for garnish

PREPARATION
Preheat oven to 250°F. With fork, combine crumbs and butter in 9-inch spring form pan. Press mixture onto bottom of pan.

With mixer at medium speed, beat cream cheese, brown sugar and sugar in large bowl until smooth. Add eggs, pumpkin purée, TABASCO® Green Sauce, cinnamon, nutmeg, ginger and salt. Beat for 3 minutes or until mixture is well blended. Spoon mixture into prepared crust.

Bake 1 1/4 hours or until just set in center. Tent with foil if over browning. Gently run thin knife around edge of pan. Cool cake in pan on wire rack. Cover; refrigerate overnight.

Remove side of pan to serve. Spoon dollops of whipped cream on cheesecake; sprinkle dollops with nutmeg.

For more Iberia recipes click here

 

St. Tammany

CRABMEAT & BRIE SOUP
Courtesy Chef Kim Kringlie, Dakota Restaurant, Covington, LA

INGREDIENTS
2 lbs. fresh Louisiana blue crabs
2 oz. olive oil
1 medium yellow onion, diced
1 medium carrot, diced
3 ribs celery, diced
1 pod garlic, minced
2 bay leaves
2 oz. brandy
1 cup white wine
2 qts. water
1/2 cup unsalted butter
3/4 cup flour
2 qts. heavy whipping cream
8 oz. Brie cheese
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. salt
1 lb. picked jumbo lump crabmeat

PREPARATION
Using a meat mallet or hammer, crack open crab shells until meat is exposed. In a 1-gallon stockpot, heat olive oil; add cracked crabs and sauté for 5 minutes. Add vegetables and bay leaves; continue to sauté for 5 minutes.
Add brandy, white wine, and water; bring to simmer over medium heat and cook for 45 minutes. Using a skimmer remove crabs and vegetables from stock.
In a small sauté skillet, melt butter and blend in flour until smooth and creamy; simmer over low heat for one minute.
Add mixture to stock using a wire whisk until roux is dissolved. Add heavy cream and simmer for 10 minutes.
Remove outside rind from Brie and discard, cut cheese into 1” cubes and add to stock stirring constantly until cheese completely melts. Season soup with salt, white pepper, and cayenne.
Strain soup through a fine strainer; add jumbo lump crabmeat and serve.
Yields 1 gallon.

Click here for more Northshore recipes.

 

Jefferson

HARAHAN'S FAMOUS PECAN PIE

We love celebrating the holidays in Jefferson Parish! And no holiday celebration is complete without a pecan pie! Harahan is known for its pecan groves and annual Pecan Festival. Enjoy a little slice of heaven at your holiday dinner with Harahan's Famous Pecan Pie!

INGREDIENTS 
1 cup of corn syrup, light or dark
3 eggs
1 cup sugar
2 teaspoons melted butter
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) pecans
1 9" unbaked deep-dish pie crust

PREPARATION
Preheat oven to 350 degrees F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in Pecans. 

Pour into pie crust. Bake on center rack for 60 to 70 minutes.

Tip: if crust is over-browning, cover edges with foil.

 

Calcasieu/Cameron

BAYOU RUM CAJUN KRINGLE

INGREDIENTS
1.5 oz Silver Bayou Rum
.5 creme de cacao
.5 creme de menthe
Coffee

PREPARATION
Stir first three ingredients together, top with coffee and garnish with a cinnamon stick. Optional: top with whipped cream.

Bayou Rum is part of the Southwest Louisiana Brews & Spirits Trail in Lake Charles, LA. In addition to Bayou Rum, the trail features Crying Eagle Brewery, Yellow Fin Vodka and Acadian Coffee Roasters. Many local restaurants and eateries serve local products, or you can book tours at the breweries and distilleries. Watch a video and learn more about the trail: www.visitlakecharles.org/brews.  

 

St. Mary

SPICY SEAFOOD DIP (JOHN FOLSE RECIPE)

4 tablespoons butter
½ cup to ¾ cup onions
½ cup to ¾ cup celery
½ cup to ¾ cup bell pepper
½ cup to ¾ cup green onions
½ cup to ¾ cup Tasso – (Cajun sausage)
Garlic
¼ cup parsley
1 lb. seafood (shrimp is a good choice)

Melt the butter, add onions, celery, bell pepper, green onions, and Tasso. Sauté. Add chopped shrimp or seafood. (Shrimp creates a lot of water so make sure to drain.)

Separate bowl
8 ounces cream cheese softened
¾ cup to 1 cup mayonnaise (Hellman’s)
Hot sauce (to taste)
Worcestershire sauce (to taste)
Lemon juice (to taste)
Dill seasoning (to taste)
Cajun seasonings (to taste)

Add cooked shrimp to bowl and stir. Serve either hot or cold with large corn chips or crackers.
 

St. Bernard

STUFFED CHAYOTES (MIRLITON)

Chayote squash, called mirliton in Louisiana, was brought to the Canary Islands in the 1600s from Central America. Canarian colonists brought chayote to Louisiana between 1778 and 1783 where it has become a staple of local cuisine. Chayote is consumed in Tenerife Island where it is prepared in many ways, including stuffed.

INGREDIENTS
6 chayotes
2 tbsp. butter
2 tbsp. oil
1 ½ c. onions, finely chopped
¼ c. green onions, finely minced
½ c. green pepper, chopped
1 c. bread crumbs
1 tsp. basil
Pinch of thyme
Tabasco sauce to taste
Salt and black pepper to taste
1 lb. shrimp, chopped
½ lb. boiled ham, chopped
1 egg

PREPARATION
Boil chayotes until tender; check with fork.

Melt butter in heavy pan and add oil. Add onions, green onions and green pepper; fry until soft. Add garlic last few minutes.

Take chayotes out of boiling water and let cool. Cut in half and remove large seed in center. Carefully scoop out pulp, leaving shell about ½  -inch thick.

Add pulp to onions and green pepper, cooking about 15 minutes over medium heat. Meanwhile, add bread crumbs, basil, thyme, tabasco, salt and pepper to taste. Add shrimp and ham; cook for 10 minutes more. Add egg and stir until thoroughly blended into mixture.

Fill shells with mixture and sprinkle with bread crumbs. Dot with butter and bake 350” until bread crumbs are browned.

 

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