Third Coast Cuisine

Here is a clip of me creating one of the recipes from Third Coast Cuisine on Studio 10 over at Fox 10.  Now check it out as I make the L.A. (Lower Alabama) Burrito for Cherish and Joe.

Now is the perfect time to enjoy Florida's famous oysters.  Florida oysters are available year round, but harvest really gears up in fall as water temperatures begin to drop.  The cool months are when oysters taste the best.  Head to your favorite seafood market or restaurant now and you'll find delicious Florida oysters in abundance.

Florida's oyster industry is based on the Eastern oyster (Crassostrea virginica), which is found from the Yucatan Peninsula in the Gulf of Mexico to the St. Lawrence River in Canada.  Ninety percent of Florida's oysters are harvested in Apalachicola Bay in Franklin County, one of the most productive, pristine estuaries in the country.  In the warm, nutrient-rich waters of the bay, oysters grow quickly and can reach market size in less than two years.  (Farther north, in colder waters, this process might take up to six years.)

Oysters are among Florida's top commercial seafood products in terms of dockside value, with last season's harvest totaling over $6 million.  And oysters are valuable in many other ways too.  They play a critical role in their ecosystems, filtering and cleaning the water, helping to stabilize the coastline, and providing habitat for fish, shrimp, crabs, and other animals.

In Florida, shell or "cultch" planting -- the placement of processed oyster shell on depleted oyster reefs and suitable bay bottom areas -- is an important resource management tool for maintaining and enhancing productive oyster habitat.  Shell plantings provide an excellent base upon which free-swimming oyster larvae can attach and grow.

"Florida has maintained an effective shell-planting program since the early 1900s," Florida Agriculture Commissioner Charles H. Bronson said.  "Since the program began, the Florida Department of Agriculture and Consumer Services has collected and planted more than 10 million bushels of shucked oyster shells.  This practice mitigates resource losses and contributes direct economic benefit to Florida's oyster fishery."

Florida's top three oyster-producing counties are Franklin, Levy, and Wakulla.  Along Florida's Gulf Coast, oysters are still harvested in the same way they have been for over a century:  from small boats by fishermen using large, long-handled tongs to scoop them up from their beds in the shallow water.  Hand-tonging for oysters is backbreaking work, but it's much more sustainable than other harvest methods, such as dredging, which heavily damages oyster beds.

Fresh oysters are sold live or shucked.  Live oysters should have a mild sea-breeze aroma, and their shells should be free of cracks.  Live oysters should close tightly when their shells are tapped, and oysters that do not close should be discarded.  Live oysters should be stored in the refrigerator at a constant 41 degrees Fahrenheit in a container with the lid slightly open.  Excess liquid should be drained daily.  Live oysters should be eaten within seven days of purchase and washed thoroughly before cooking.

Fresh-shucked oysters should also have a mild sea-breeze aroma.  They can be stored on ice or in the coldest part of the refrigerator for up to five days from the date of purchase.  Expect to see a clear or slightly milky, light gray liquid in the container.

People with compromised immune systems should avoid consumption of raw oysters due to the possible presence of Vibrio vulnificus, a bacterium that occurs naturally in marine waters (it is not the result of pollution or poor handling).  Vibrio vulnificus is not a threat to most healthy people, but it can be dangerous to people with certain medical conditions, including liver disease, diabetes, and cancer.  It is a myth that eating raw oysters with hot sauce or while drinking alcohol will kill the bacteria.  However, heat will destroy Vibrio vulnificus, so everyone, even people in high-risk groups, can safely consume oysters that have been thoroughly cooked.

Oysters can be steamed, boiled, oven-roasted, baked, grilled, or fried.  When fully cooked, they become plump and opaque and their edges begin to curl.

Oysters are highly nutritious.  They are a low-calorie, low-cholesterol source of protein; an exceptional source of zinc, which strengthens the immune system; and a prime source of omega-3 fatty acids, which are linked to reduced risk of heart attack, breast cancer, prostate cancer, and stroke.

Try these delicious Florida oyster recipes:

Spicy Jalapeno Cheese and Bacon Oysters
http://www.fl-seafood.com/recipes/seafood-4015.htm

Caesar Salad with Fried Oysters
http://www.fl-seafood.com/recipes/seafood-4018.htm

Fancy Florida Seafood Gumbo
http://www.fl-seafood.com/recipes/seafood-4016.htm

Florida Seafood Gumbo
http://www.fl-seafood.com/recipes/seafood-4089.htm

Golden Oyster Chowder
http://www.fl-seafood.com/recipes/seafood-4147.htm

Lemon Garlic Oysters
http://www.fl-seafood.com/recipes/seafood-4017.htm

Oyster Saute
http://www.fl-seafood.com/recipes/seafood-4021.htm

Oyster Stew
http://www.fl-seafood.com/recipes/seafood-4155.htm

Oyster Dressing
http://www.fl-seafood.com/recipes/seafood-4148.htm

Oyster, Duck and Sausage Gumbo
http://www.fl-seafood.com/recipes/seafood-4020.htm

Oysters Rockefeller
http://www.fl-seafood.com/recipes/seafood-4146.htm

Red Hot Oysters
http://www.fl-seafood.com/recipes/seafood-4022.htm

Spicy Oysters with Mango Dip
http://www.fl-seafood.com/recipes/seafood-4138.htm

Wine-Baked Oysters and Crab
http://www.fl-seafood.com/recipes/seafood-4023.htm

Easy Baked Oysters
http://www.fl-seafood.com/recipes/seafood-4203.htm

Oyster Po-Boy
http://www.fl-seafood.com/recipes/seafood-4243.htm

Fried Florida Oysters
http://www.fl-seafood.com/recipes/seafood-4244.htm

Florida Oyster Casserole
http://www.fl-seafood.com/recipes/seafood-4264.htm

Fresh Florida stone crab claws will soon be back in seafood markets and restaurants across the Sunshine State.   Stone crab season opened last week and runs through mid-May.  The fishery is closed for five months each year to help protect and sustain Florida's valuable stone crab resource.

Stone crab, Menippa adina and Menippa mercenaria and their hybrids, inhabit bays and estuaries along the Atlantic and Gulf coasts.  An adult stone crab is easily recognized by its oval-shaped body and two large claws.  The body is dark brownish red with dusky gray spots.  The large claws have shiny black tips and are used by the crab for hunting and for defending itself.  A crab can intentionally drop a claw if the claw is damaged or if the crab is trying to escape from a predator.  The claw will eventually grow back, getting larger each time the crab molts.

The stone crab's ability to regenerate lost limbs makes it possible to harvest the meaty claws without killing the crab.  Florida law forbids the harvesting of whole stone crabs.  Instead, fishermen remove one or both claws and return the live crab to the water, where it can regenerate its lost limbs in about 18 months.  Claws must be at least 2-3/4 inches long to be harvested legally, and claws may not be taken from egg-bearing females.  Claws must be removed carefully, at just the right spot, in order for regeneration to take place.

"The special way Florida stone crab claws are harvested helps assure the long-term sustainability of these species," Florida Agriculture Commissioner Charles H. Bronson said.  "This seafood delicacy that has been a Florida favorite for generations will continue to be enjoyed long into the future."

Stone crabs are caught using baited traps.  Though stone crabs can be found as far north as North Carolina and as far west as Texas, stone crab claws are commercially harvested almost entirely in Florida.  The majority are harvested off the southern tip of the peninsula from Sarasota to Fort Lauderdale.  In 2009 the top three stone crab-harvesting counties were Monroe, Collier, and Citrus.  Stone crab is one of Florida's top commercial seafood products in terms of dockside value.  Ranking second behind shrimp, Florida's stone crab harvest was worth close to $18 million last season.

Stone crab claws are cooked in boiling water immediately after harvest, on the boat or at dockside, to prevent the meat from sticking to the inside of the shell.  Claws are sold fresh-cooked or frozen.  They come in several size grades based on weight: medium (up to 3 ounces), large (between 3 and 5 ounces), and jumbo (5 ounces and up).  It generally takes about a pound of crab claws to feed one person.

Stone crab claws are usually served in the shell.  One of the most popular ways to serve them is cold on a bed of ice with a mustard dipping sauce, but they are also commonly eaten hot with drawn butter and lime juice.  The firm, sweet meat tastes similar to lobster.  It's extra lean, low in fat, and a good source of protein.

Fresh-cooked stone crab claws should have a mild sea-breeze aroma.  Store them at 32 degrees Fahrenheit in the coldest part of the refrigerator and be sure to use them within two days of purchase.  Stone crab claws without cracks in the shell can be frozen for up to six months.  Thaw frozen claws in the refrigerator for 12 to 18 hours.  Thawing them in running water or at room temperature will negatively affect the taste and texture.

To crack the shell, use a crab cracker (a tool available at kitchen supply shops and department stores) or the back of a heavy spoon.  Remove the cracked shell pieces, leaving the meat attached to the moveable pincer.  The meat can also be picked from the claws and used in soups, stews, and other dishes.  Approximately 2-1/2 pounds of cooked stone crab claws yield 1 pound of meat.

Florida Stone Crab Recipes

Curried Stone Crab Claws with Hot Marmalade Sauce:
http://www.fl-seafood.com/recipes/seafood-4135.htm

Stone Crab Claws Miami:
http://www.fl-seafood.com/recipes/seafood-4200.htm

Marinated Stone Crab Claws:
http://www.fl-seafood.com/recipes/seafood-4201.htm

Honey Citrus Florida Stone Crab Claws with Hearts of Palm Salad:
http://www.fl-seafood.com/recipes/seafood-4245.htm

Stone Crab Claws with Spicy Golden Mustard Sauce:
http://www.fl-seafood.com/recipes/seafood-4246.htm

Mango Marinated Stone Crab Claws:
http://www.fl-seafood.com/recipes/seafood-4253.htm

Ah Steak Oscar, a dish that brings eloquence to a hearty steak.  It is a recipe that adequately demonstrates the brilliance of simplicity.  At it's heart is a steak, crab meat, asparagus and a cream sauce.  I challenge you to show me where that is not the stuff of luxury.

There are some variations of course.  Most recipes call for tenderloin but some use sauteed crab meat while others use crab cakes and the cream sauce varies from béchamel to hollandaise and the most common bearnaise sauce.  The asparagus can be boiled, steamed or grilled.  Following is my variation that simplifies the technique even more.

Steak Oscar
4 12 - 16 ounce dry aged, grass fed ribeye steaks
12 stalks organic asperagus
1 pound West Indies Salad (recipe follows)
Cajun seasoning to taste

Season the steaks with Cajun seasoning and cook (charcoal grill or pan fry) to medium rare.  Allow steaks to rest while you grill, saute or steam the asparagus.  When the asparagus is done season it with Cajun seasoning.  Assemble with a steak topped with 1/4 cup of West Indies Salad then with the asparagus and serve.


West Indies Salad (recipe from the Third Coast Cuisine cookbook)
1 pound lump white crab meat (Gulf blue crab is best)
3 tablespoons finely diced red onion
4 oz. Olive Oil
4 oz. unseasoned rice wine vinegar
4 oz. ice water
Salt and pepper to taste

Combine onions, crab, salt and pepper in a glass bowl. In order add oil, vinegar, and ice water then mix.  Let set at least 1 hour before serving.

According to legend, Brunswick Stew was first created in Brunswick Bounty, Virginia in the 1820's. The original recipe varies vastly from the contemporary. That first stew was made with squirrel, stale bread and butter while today's stew is made using potatoes, chicken and corn. It is the perfect day-after recipe for that weekend cookout as it's prime ingredients are usually leftovers. This is why it is a staple at BBQ joints from Charlotte to Tulsa.

When I ran the kitchen at Mars Hill Cafe I did a variation on a theme with Brunswick Stew that replaced the chicken with brisket, smoked sausage and smoked turkey meat or pulled pork, replaced the potatoes with kidney beans and replaced the corn with Cajun trinity (onions, celery and bell pepper). Too add to the BBQiness of the soup I use BBQ sauce in the broth.  Since BBQ along the Third Coast tends towards walking meat as to flying meat this recipe is better matched to our lifestyle.  The beauty of this soup is that you can use any smoked/grilled meat - chicken, turkey, brisket, beef ribs, steak, ham, pork ribs, chops, pulled pork and even leftover burgers.  You'll find the recipe is a perfect use of Fourth of July leftovers.  Happy July 4th!

Texas Smokehouse Soup
4 ounces diced smoked sausage
1 tablespoon canola oil
1 tablespoon butter

1 medium onion,chopped
3 stalks celery, chopped
2 bell peppers, chopped

4 ounces diced smoked brisket or beef rib meat
4 ounces chopped smoked turkey and/or 4 ounces pulled pork
2 quarts beef broth
1 15-ounce can diced tomatoes with liquid
1 15-ounce can kidney or pinto beans
1 teaspoon smoked paprika
1 tablespoon garlic powder
1/2 teaspoon chipotle chili powder

1 6-ounce can tomato paste
1 cup BBQ sauce; adjust for taste

1/2 teaspoon liquid smoke (optional)
1 teaspoon Worcestershire Sauce
Salt & pepper to taste

In a large soup pot render the sausage over medium heat until browned.  Add the trinity (onions, celery & bell pepper) and sauté for roughly five minutes or just until soft.  Then add remaining meats and cook for another 5 minutes.  Pour in half of the beef broth, the diced tomatoes, the beans, smoked paprika, garlic powder, chipotle chili powder then simmer for 15 minutes.  Stir in half the tomato paste, the BBQ sauce, liquid smoke (if using), Worcestershire sauce and salt & pepper to taste.  Simmer for another 10 minutes.  Taste!  If the soup is too thick add some of the remaining beef broth.  If the soup is too thin add more tomato paste.  Serve with Texas toast.

TALLAHASSEE -- With many Americans making plans for Fourth of July get-togethers, some consumers are wondering if they will be able to celebrate with Florida seafood products. The answer is, "Absolutely!" Florida seafood products continue to be harvested from waters unaffected by the Gulf oil spill and are available for everyone's enjoyment. So, get your grill ready to fire up and enjoy all of your Florida summertime seafood favorites.

"Because of the extensive news media coverage of the Gulf situation, many consumers are confused about whether Florida seafood is being harvested and if it is available in stores and restaurants," Florida Agriculture Commissioner Charles H. Bronson said. "We want consumers to know Florida's commercial fishermen are harvesting wholesome seafood products from clean waters. Florida seafood is safe, plentiful and available."

Seafood lovers can get daily updates about the ongoing commercial harvest by calling the toll-free Florida Seafood Hotline at 1-800-357-4273 or by visiting www.FL-Seafood.com. There they can get current information about the status of Florida's open and closed fishing harvest areas, the availability of seafood varieties, and general pricing information.

Visitors to the web site can also view the activity at various seafood establishments located in Florida's Panhandle Gulf Coast region. To help promote public awareness about the availability of Florida seafood, webcams have been placed at several restaurants and seafood retail markets to show that "Florida is in business." The seafood establishments being featured are located in Pensacola, Santa Rosa Beach, Tallahassee, Destin and St. George Island. Webcams are operational during normal business hours for each establishment.

"I invite consumers to check out the webcams and see first-hand that Florida seafood is being harvested and made available for sale every day," Bronson said. "Florida's seafood markets and restaurants are in business, and they would greatly appreciate your patronage. Our seafood industry workers are doing their part, and we hope that consumers will help out by enjoying delicious Florida seafood at home and when dining out."

Consumers can find an extensive list of Florida seafood retail markets and restaurants online at www.fl-seafood.com/consumers/wheretobuy.htm.

Whether cooking indoors or outdoors, Florida seafood can make this year's Fourth of July celebrations a hit. Below are a few recipes to get you started, and many more are available at www.fl-seafood.com/recipes/.

Key West Margarita Grouper
www.fl-seafood.com/recipes/seafood-4334.htm

Wine-Steamed Clams
www.fl-seafood.com/recipes/seafood-4235.htm

Florida Snapper and Shrimp Scampi
www.fl-seafood.com/recipes/seafood-4362.htm

Blackened Swordfish Steaks
www.fl-seafood.com/recipes/seafood-4293.htm

Pompano Portobello Mornay
www.fl-seafood.com/recipes/seafood-4292.htm

When I started this site it was not supposed to be an activist site.  My intention was to use it to celebrate life along America's Third Coast, the Gulf of Mexico.  Now, I had meant to do the occasional piece to remind people that we have not yet fully recovered from the effects of Ivan, Katrina and Rita but for the most part I wanted to highlight Third Coast chefs and eateries while sharing a recipe now and then.  Unfortunately the events of April 20th have changed a lot of things.  The explosion was a tragedy, BP's response has been half-hearted and the federal government's response has been laughable.

Just one day after the President's lackluster address about the Oil Spill:

• Orange Beach, AL mayor Tony Kennon warned that the Federal Government wants to take the first $5 billion of the $20 billion BP escrow account for "administrative fees."
• Alabama officials are denied permission by the US Coast Guard to enact a plan that would prevent the oil spill from reaching the delicate estuary of Mobile Bay.
• Louisiana officials reported to the Louisiana Coastal Protection and Restoration Authority about the repeated obstructions from both BP and the federal government to protecting the state's coastal wetlands.  That included an order that day from the US Coast Guard for the state to remove barges carrying vacuum trucks that officials were using to suck oil out of the Gulf near wetlands and barrier islands.
• A University of Southern Mississippi study reports that the oil spill will cost the state of Mississippi $120 million in tourism revenues this summer alone.

I have never been a fan of traditional mayonnaise-based cole slaw.  I have never been able to figure out why?  I like mayo, I like cabbage, I dig carrots but not all in the same little shredded goo.  I am not alone either, for every person I know that likes cole slaw I know a dozen that share my dislike for it.

I have found that I am a fan of vinegar-based slaws like curtido from Mexico and Central America and the slaws found at many Jewish delicatessens.  When I make a slaw I usually toss it with a dressing of some sort like an Asian ginger-sesame vinaigrette.  I developed a slaw at one restaurant we called Mardi Gras slaw because it contained the three colors of carnival: purple, green and gold.  Purple was easy, purple (red) cabbage instead of green.  Green came from finely diced jalapeño.  The gold was from golden raisins.  Here's the recipe:

Mardi Gras Slaw
1 head purple cabbage, shredded
2 jalapeños, seeds and membrane removed then finely diced
1/3 cup golden raisins
1/2 teaspoon onion powder or 1 tablespoon finely diced green onion
1/2 teaspoon celery salt
2/3 cup Roasted Garlic Balsamic Vinaigrette (recipe follows)

In a large bowl toss the cabbage with the celery salt, mixing thoroughly.  Add the jalapeño, raisins and onion powder (or green onion) then toss.  Incorporate the vinaigrette thoroughly and refrigerate for at least one hour.

Roasted Garlic Balsamic Vinaigrette
1 cup balsamic vinegar
1 cup garlic infused oil*
1 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Creole or other whole grain mustard
1/4 cup sugar

In a small sauce pan, mix the balsamic and the sugar. Heat on low to reduce by half.   Once cool, pour the reduction into a blender and add mustard, salt and pepper then blend (don't forget the lid).  Remove the blender's small cap slowly pour in the oil in a thin steady stream.  Once all oil is in, put the cap back on and blend on high for one minute.

*Making garlic infused oil is easy.  Break down a head of garlic so that all of the cloves are separated and  their paper (peel) removed.  Place a small sauce pan over medium heat and add a cup of canola oil.  When the oil is hot, drop the garlic into the oil and basically fry it until it is a deep caramel color, roughly 20 minutes.  Allow the oil to cool before using.  With a fork mash the fried garlic cloves and spread on toasted French bread because it is tastilicious.

FOR IMMEDIATE RELEASE
“THIRD COAST CUISINE” HIGHLIGHTS CULINARY HERITAGE OF THE GULF OF MEXICO.

Celebrity Chef Stuart Reb Donald Pledges A Portion Of The Proceeds Of His Latest Cookbook To Aid Clean-up of the Gulf Oil Spill. 

Mobile, AL – Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico.

Donald, long established as one of the most passionate food writers in the blogosphere, offers a over 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico.

Chef Donald will be donating a percentage of the sales of Third Coast Cuisine to assist in the recovery from the Deepwater Horizon oil spill.

For review copies, personal appearances and/or author interviews, contact the author HERE.

About Stuart Reb Donald
A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. Most recently he was the Executive Chef at Mars Hill Café in Mobile, AL. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles for both print and electronic media including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He is the author of WannabeTVchef.com and ThirdCoastCuisine.com – the companion site to the cookbook. Stuart has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.

Ever since homo sapiens have been knocking around what is now Latin America they have been chemically cooking seafood in citrus juice.  The result is a dish known throughout the world as ceviche.  Most ceviche recipes involve fresh, raw fish and/or shell fish mixed with herbs, spices, onions, tomatoes all tossed in fresh squeezed lime juice.  The process is often referred to as chemically cooked.

Here is how the popular foodie site Chow.com explains the method, "Both heat and citric acid are agents of a chemical process called denaturation. In this process, the heat or citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices (acid), this process of denaturation turns the flesh firm and opaque, as if it had been cooked with heat."

Mobile, Alabama is famous for a dish very much in the vein of ceviche called West Indies Salad where crab meat is "chemically cooked" in apple cider vinegar to make a concoction that can either be a garnish for entrees like Steak Oscar or enjoyed on it's own with a sleeve of saltines.  For more on the history of Mobiles quintessential dish check out my article West Indies Salad, a runner-up submission for the Tava: Share Your Discovery Contest.  Below is my own recipe which differs from the original by substituting milder rice wine vinegar for traditional cider vinegar.  I find that rice wine vinegar allows more of the crab's natural sweetness to shine.

West Indies Salad
1 pound lump white crab meat (Gulf blue crab is best)
3 tablespoons finely diced red onion
4 oz. Olive Oil
4 oz. unseasoned rice wine vinegar
4 oz. ice water
Salt and pepper to taste

Combine onions, crab, salt, and pepper in a glass bowl. In order add oil, vinegar, and ice water then mix.  Let set at least 1 hour before serving.

This recipe is similar to the original chocolate that the Conquistadors discovered when they arrived in ancient Mexico and Central America.  Montezuma purportedly drank fifteen gallons of the stuff everyday to help him service his 15,000 concubines.


Aztec Hot Chocolate
2 cups boiling water
1 chili pepper, cut in half, seeds removed
5 cups whole milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate, cut into 1/4"pieces
2 tablespoons honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine

In a large saucepan over medium-high heat, add chili pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain the water, and set aside.

In a medium saucepan over medium heat, combine milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and honey; whisk occasionally until chocolate is melted and silky. Turn off heat; remove vanilla bean and cinnamon stick. Add chili-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

A calderon of red beans and rice is always welcome for any football game but with the New Orleans Saints playing in the Super Bowl it's time to break out my "Reb" Beans & Rice with three (3!) kinds of sausage:

Triple Sausage “Reb” Beans and Rice
1 pound Red kidney beans (soaked overnight)
3 cups cooked rice
1 pound breakfast sausage
2 cloves garlic, crushed
1 bell pepper, chopped
1 chopped onion, diced
1 stalk celery, chopped
3 bay leaves
1/2 pound Andouille sausage
1/2 pound smoked pork sausage
1/4 teaspoon Cayenne pepper
Creole seasoning

In a Dutch oven render the breakfast sausage until brown and remove to drain.  Sauté the bell pepper, chopped onion, celery in the fat from the sausage (adding cooking oil if necessary). After about five minutes add the garlic and cook another 3 – 5 minutes then add the pork sausage, beans, and water to roughly one-half inch above beans.  Drop the bay leaves into the water.  Slice both Andouille and smoked sausage and add to pot then season to taste with Cayenne and Creole seasoning. Cook slowly two to three hours, until gravy is thick and beans are tender.  Add additional Creole seasoning to taste and serve over rice.  Remember to remove the bay leaves.

This dish combines two of New Orleans' favorite dishes Cajun Pork Roast and the Po 'Boy.  Enjoy:


Cajun Pork Roast
1 4 - 5 pound Boston Butt
Cajun Seasoning
1 onion, rough chopped
2 ribs celery, rough chopped
1 bell pepper, rough chopped
1 tablespoon fresh thyme
3 cloves garlic, peeled
12 French loaves
Flour
Water, stock or beer
Lettuce, shredded
Tomatoes, sliced
Red onion, sliced
Mayonnaise to taste

Add 2 tablespoons of Cajun Seasoning to vegetables and thyme and place into a Food processor to form a paste. Rub paste all over roast.  Place roast in Dutch oven. Cook 350 degrees until roast is brown. Cover, reduce heat to 300 degrees and cook for 3 hours or until roast is tender. Remove to roast to a cutting board and let rest.  Make a gravy by setting the Dutch oven over a burner set to medium heat.  Add flour to the pan drippings (and cooking oil if necessary) and cook a roux to blond stage.  Add water, stock, beer or a combination and cook until desired thickness.

While the gravy is cooking use gloved hands or two forks to pull the pork.  Build a sandwich by toasting the French loaf, stuff with pulled pork, ladle some gravy, top with lettuce, tomato, onion then slather mayo on the top of the loaf.

Everyone loves sliders, miniature bite-sized sandwiches.  One of New Orleans' favorite sandwiches is the oyster Po' Boy so we have combined the two.  The addition of a fried pickle adds extra snap.

Fried Oyster Sliders
1 quart fresh Gulf oysters
24 Parker House rolls or similar dinner style rolls
1/2 cup cornmeal
1/4 cup Masa Harina
1/2 cup Sour Cream Rémoulade
Fried Dill Pickles
Cajun seasoning

Combine cornmeal and Masa in a gallon zip top bag, season with Cajun seasoning, seal, and shake to mix or use your favorite store-bought mix.  Rinse oysters and toss into bag to coat with breading.  Shake off excess breading and deep fry at 375 until golden brown.

Coat bottom half of each roll with Sour Cream Rémoulade then pile on two or three oysters.  Drizzle with more Sour Cream Rémoulade and a fried pickle.