5 Cajun Recipes to Make For a Louisiana Christmas

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Executive Chef Phil Ryan from NOLA Brassiere showed Eye Opener's Kevin Roth what it takes to spice up your holiday meals and go Cajun this year with oyster dressing and Cajun fried turkey.

Check out the video to see how it all comes together. Recipes can be found below.

Fried Turkey

Tony’s Chachere’s butter marinade injected (2 T of seasoning per stick of butter)

Tony’s Chachere’s to rub the skin, under the skin and more inside to taste.
Cook 3 minutes per pound plus 4 minutes at 350°.

Oyster Stuffing

1 # Bread (diced into 3⁄4 inch pieces) 1.5 sticks Butter

2 cup Onions (diced)
1 cup Bell (diced)
1 cup Celery (diced)
2 Tbl. Tony’s Chachere’s 2 Tbl. Sage (chopped)

1 T Rosemary (chopped)
1 T Thyme (chopped)
1⁄2 cup Parsley (chopped)
1⁄2 cup Green Onion tops (chopped) 2 Tbl. Black Pepper

3 cup Seafood Stock (divided)
2 dozen Oysters (cut into thirds) plus 1 cup liquor 2 Eggs

Chop bread into 3⁄4 X 3⁄4 inch pieces. Cook in a 250° oven for about an hour until they are crisp and crunchy but not browned. Place in a large mixing bowl and set aside.

Sauté the onions, bell peppers and celery in butter and Tony’s until they are soft, but not brown. Set them aside to cool. De-stem the herbs and rough chop the Thyme and Rosemary and slice the Sage leaves. Chop the green onions, keeping only the green. Mix the herbs, green onion and pepper with the bread. Beat the eggs in with 2 1⁄2 cups of the seafood stock. Add the stock, oysters with the oyster liquor and pour over bread. Hand mix gently until all is incorporated. Place in an appropriate cooking dish, lightly press down to assure there are no empty spaces then add the rest of the stock pouring lightly over the stuffing. Cover with foil and cook at 350° for 40 minutes. After cooked and if the internal temperature reaches 160°, cook uncovered for 40 minutes until top is brown and crusty.

This can be made the night before. After the stuffing has reached 160° covered. Let rest on stove until safe to refrigerate. To reheat, cook uncovered for 40 minutes or until the top is brown and crunchy and the internal temperature is 160°.

Cajun Green Beans

1 # of Fresh or Frozen green beans 1 Tbl. Butter

2 Cloves of Garlic
Salt and Pepper to taste
Sautee on medium high heat until skin of beans is soft to touch. Serve immediately.

Cajun Bread Pudding

4 cup Milk
2 cup Heavy Cream

1 1⁄2 cup Sugar
1 1⁄2 tsp. Cinnamon
1 tsp. Vanilla Extract
1 Orange (zested)
11 Eggs
10 cup Bread
Butter (for butting ramekins

Whisk together the milk, cream, sugar, cinnamon, vanilla, orange zest, and eggs into a large bowl. Stir in the bread cubes and walnuts and soak them for 30 minutes. Portion for cooking. Label, refrigerate.

Butter serving ramekins and lightly pack them with pudding. Cook at 350° for 22 minutes. Serve with topping of choice.

Seafood Gumbo

1.5 cup + 3 T Vegetable oil (divided) 1 cup White Flour

2 Onions (chopped)
2 medium Bell Peppers (chopped) 4 cloves Garlic (minced)
4 cup Seafood Stock

8 cups Water
1 (4oz.) Liquid Crab Boil
2 Tbl. Tony's Chachere’s Creole Seasoning (or to taste)
2 Tbl. Prudhomme’s Blackening Season
1 tsp. Cayenne Pepper (or to taste)
1 # Andouille Sausage
2 # 100/125 count Shrimp (headed, peeled and deveined) 8 whole Blue Crabs (cleaned and halved)
1 # Fresh Okra (sliced)

Combine oil and flour in a large pot over medium heat and cook until it becomes a dark chocolate color. Be brave. The darker the roux, the deeper the flavor. It should smell like roasted nuts but not be burnt. If you think its burnt add small amount of roux and add water. Taste to assure it is aromatic and not burnt tasting.

When desired color is achieved. Add Bell Peppers and Onions and cook until limp. Stir in Garlic. Add Shrimp, sausage and seasonings and stir until coated. Now add stock, water and crab boil and stir. Bring to a boil. Lower heat to medium low and cook for 40 minutes.

While gumbo is boiling, in separate pan heat 3 T of vegetable oil over medium high heat. When hot add okra. Stir constantly for 3 minutes. Transfer to a paper towel lined plate and let rest for 5 minutes. This will remove the slimy quality of boiled okra.

After gumbo has boiled for 30 minutes add okra and incorporate. Serve garnished with rice and green onions.

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