- Holidays and Celebrations
Louisiana Holiday Feast
Thanksgiving and Christmas Recipes - North vs South Louisiana
If you are not from Louisiana, you probably don't know how different the northern part of the state is from the southern part of the state. We cook different foods, pray in different churches and celebrate the holidays in very different ways.
I have lived in both parts of the state and on this page I will give you a taste of the best Thanksgiving and/or Christmas recipes from Shreveport in the north to New Orleans in the south. Here you'll find easy recipes for cornbread dressing as well as oyster dressing, stuffed mirlitons, bread pudding, pumpkin pie, pecan pie and other Louisiana favorites. There is even information about how to roast the turkey.
We hope you enjoy your visit and the recipes here and that you "pass a good time, cher".
Roast turkey picture is Creative Commons
Two Different Worlds and Food within the Same State
I exist in two very different worlds. I was born in North Louisiana and grew up in a small town in Red River Parish, but I have spent the majority of my life in South Louisiana. My Father's side of the family has strong roots in New Orleans and France. There is even a street in New Orleans that is named after one of our great uncles. My Mothers people hail from Virginia and settled on a large piece of land in Red River Parish along the Red River near Coushatta. This is where she was born. She lived most of her life in North Louisiana, but also lived in Texas.
North and South Louisiana are like two different states. The north was settled by predominantly protestant people of English or African American heritage. It is mostly rural where agriculture and cattle ranching prevail. The diet and culture is more like that of Texas or Arkansas.
In the south, it is a different world. The French Catholic culture prevails in Acadiana and in New Orleans French, Spanish, Italian, German, Irish and other Catholics have blended to form a boisterous and fun loving group of people. The food is rich and the celebrations are grand.
Because of my mixed heritage, I am comfortable with either style of cooking and have prepared holiday meals in both the Northern and the Southern Louisiana styles. I've included recipes for most of the items in both meals. We hope you enjoy using these recipes.
Holiday Feast in North Louisiana
North Louisiana Menu
Holiday Dinner Menu in North Louisiana Homes
Green Bean Casserole
Mashed or Baked Irish Potatoes
Brown and Serve Rolls
Mardi Gras to Mistletoe
North Louisiana Recipes
Pumpkin pie picture is public domain.Cornbread Dressing
9 cups (enough for a 12-pound turkey).
3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups cornbread cubes
2 teaspoons salt
1 1/2 teaspoons crushed sage leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
1 cup of chicken or turkey stock or broth
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the cornbread cubes. Turn into deep bowl. Add remaining ingredients and toss. Add 1/4-1/2 of broth or stock until mixture is moist. This dressing can be stuffed in the turkey right before roasting or spread into a 9-by-13-inch baking dish the night before. Cover and place in the refrigerator overnight. Then bake it at 325 degrees F for about 45 minutes.
Giblets to add to gravy
Wash gizzard, heart, liver and neck. Cover all except liver with water; season with 1/2 teaspoon salt, 2 peppercorns, 2 cloves, small bay leaf and a little onion. Heat to boiling; reduce heat and simmer 1-2 hours or until gizzard is fork tender. Liver is very tender and can be fried, broiled or simmered in water, 5-10 minutes.
Giblet broth can be used in stuffing, gravy and recipes where chicken broth is specified. Cooked giblets can be cut up and added to gravy or stuffing. Refrigerate giblets and broth separately unless used immediately.
9-Inch Pumpkin Pie
Pastry for 9-inch One-crust Pie
1 can (1 pound) pumpkin (or 2 cups baked pumpkin)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg or cloves
1 2/3 cups evaporated milk or light cream
Heat oven to 425 degrees F. Prepare pastry. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. (To prevent spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.) Bake 15 minutes.
Reduce oven temperature to 350 degrees F. Bake 9-inch pie 45 minutes longer or until knife inserted in center comes out clean. Cool If desired, serve with sweetened whipped cream or ice cream.
Vintage Baking Cookies
Feeding the Flock Monroe
North Louisiana Food Poll
Is North Louisiana food to your liking?
Holiday Feast in South Louisiana
South Louisiana Menu
Who's Your Mama
How to Roast a Turkey Video
Best of the Best II
New Orleans St. Louis Cathedral
Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home. Photographs.
South Louisiana Recipes
Oyster Dressing picture is public domain.Oyster Dressing
makes 8-10 servings
1 long loaf French bread, stale
3 10-ounce containers (about 3 dozen medium) oysters
2 cups chicken or turkey stock
1f stick butter
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1 bunch green onions, chopped, white and green parts separated
1/4 cup chopped parsley
Salt, pepper, Creole seasoning and cayenne
Buy a po-boy loaf of French bread in paper (not plastic_ several before making dressing and let it go stale. (A good way to crumb the bread is to beat it with the side of a meat mallet while it is still in the paper bag.)
In a large bowl, break bread into small pieces and cover with water strained from the oysters and the chicken stock. Let soak 30 minutes to an hour.
Meanwhile, melt butter in a large skillet and saute' white onion and celery until soft. Add garlic and saute' a few minutes more. Add this mixture, the green onion tops and parsley to the soaked bread and mix well. Check oysters to eliminate any shell, chop them and stir into mixture. Add seasonings.
Place in a greased 9-by-13-inch baking dish, making sure there is plenty of liquid. Add more stock or water if necessary to make dressing very moist. Bake at 400 degrees for about 45 minutes to an hour, or until dressing has firmed up and is lightly browned on top.
This dressing can be stuffed into a turkey and baked, but the turkey should be stuffed at the last minute to avoid salmonella poisoning. If baked inside the turkey, make sure the dressing reaches 165 degrees.
1 (8-ounce) loaf French Bread (stale)
1 quart milk
2 cups sugar
2 tablespoons vanilla
1 cup raisins
3 tablespoons butter
Break up bread. Soak in milk, using your hands to crush it and mix well. Add beaten eggs, sugar, vanilla and raisins. Pour melted butter into bottom of a 12x7-inch baking dish. Pour in egg mixture. Bake at 300 degrees 1 hour or until very firm. Let cool slightly.
Bread pudding can be served with several types of sauces including Bourbon, Amaretto, Whiskey and Lemon.
Bourbon Sauce: Cream 1/2 cup butter and 1 cup sugar until light and fluffy. Heat in top of double boiler over hot water until very hot and sugar is dissolved. Whisk in 1 beaten egg very quickly; do not boil. Cool slightly; add bourbon to taste.
Amaretto Sauce: Over low heat melt butter and sugar together, stirring constantly. Add amaretto. Add egg. Heat slowly a minute or two more to set egg. Pour over bread pudding.
Tart Lemon Sauce: In one-quart saucepan combine 1 1/4 cups water, one-half cup sugar and 2 teaspoons grated lemon peel; bring to boiling. In measuring cup combine one-quarter cup lemon juice and 1 1/2 tablespoons cornstarch; mix into sugar mixture. Cook and stir until thickened, two to three minutes. Stir in two tablespoons butter or margarine. Makes about 1/3/4 cups.
Louisiana Real & Rustic Emeril
"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes.
South Louisiana Food Poll
So Cher, how do you like the food down here in South Louisiana?
Tom Fitzmorris's New Orleans Food
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time, until Katrina.
More Louisiana Cookbooks
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America.
Old Absinthe House
Fundraising cookbook for St. Michael's Special School. Contributions by: Joe Cahn of the New Orleans School of Cooking, Gunter Preuss of The Versailles; Tom Weaver of Christian's, Mike Roussel of Brennan's, Goffredo Fraccaro of La Riviera, Chris Kerageorgiou of La Provence, Rusty Staub (guest celebrity chef), The Wongs of Trey Yuen, Emeril Lagasse of Emeril's Restaurant, Frank Brigtsen of Brigtsen's, Austin Leslie of Chez Helene, Randy Buck of Fairmaont, and Donald M. gallant, M.D.
Now you can enjoy all your favorite foods without guilt. The book contains easy, everyday recipes that can be prepared in about 30 minutes. Nutritional analysis is included for all 375 recipes. The cookbook also features a wonderful pasta section and great menu ideas. Holly is a frequent guest on NBC's Weekend Today Show and has been featured in Cooking Light Magazine.
Southwestern Louisiana Favorite Cookbooks
The food of southwestern Louisiana or Acadiana is a little different from that of the New Orleans chefs.
A 192-page hardcover book with more than 100 recipes for the Cajun and Creole gumbo dishes that have made south Louisiana food world-famous. Special sections on the history of gumbo and fil, plus instructions for making rice and gumbo stocks.
Pecan Pralines, Yum!
Official Louisiana Seafood & Wild Game Cookbook
Talk About Good Cookbook
This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award.
Tony Chachere's Cajun Country Cookbook
VOILA! Lafayette, LA Centennial Cookbook by Jean K Durkee was prepared in conjunction with the centennial celebration of Louisiana's "Cajun Capitol." This beautiful hard cover cookbook of 256 pages brings together conventional and microwave recipes from the best cooks found in a region acclaimed for its cuisine.
Which is best, food in North Louisiana or food in South Louisiana?
© 2008 Yvonne L. B.