L'Acadie Inn - Recipes

Ivan, Kelly's dad is well-known for his cooking. He has won several awards and has been featured on Lafayette KATC Channel 3's Good Morning Acadiana for his chicken and dumplins recipe.

Cream butter, add sugar, stirring well. Add eggs, continue mixing. Add remaining ingredients, mixing until well incorporated.

Pour batter into a large, well-greased cake pan lined with wax paper. Bake approximately one hour. Cool in pan. Dust with powdered sugar. Serve warm.

The perfect tailgating or party food.... Quick & easy jambalaya recipe from one of the best Cajun chefs around...Dad!

Trim most of the fat from the chops. Season well with Tony Chachere seasoning. Brown well in black iron pot in 3 tbls olive oil. Remove. Add chopped onion, bell pepper, celery and garlic.

Saute about 5 minutes. Add 2 tsp Tony Chachere liquid brown gravy maker. Saute 1 additional minute. Put chops back in pot. Add raw rice and 5 cups water. Stir well. Bring to rapid boil for 1 - minute. Stir completely 1 time. Turn heat down to very low. Secure lid very secure. Cook until rice is done.

If you're looking for a lovely, easy-to-make, ole-fashioned pie, this is perfect for you.

2 -9" Frozen Pie Crusts
3 eggs
1/3 cup melted butter
1/4 cup lemon juice
1 cup buttermilk
1 cup sugar
2 Tbsp cornstarch
1/2 tsp salt
1/4 tsp nutmeg

Mix together sugar, cornstarch, baking soda and salt. Beat eggs. Gradually, stir in sugar mixture until well incorporated. Add buttermilk and lemon juice, mixing well. Pour into crusts and sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Lower oven to 350 degrees and continue baking for 30 to 40 minutes until firm. Serve warm with fresh blackberries.

This recipe uses a "from scratch" roux. If you don't want to take the extra time, use a store bought medium roux.

roux (see recipe below)
2 onions, chopped
1 bell pepper, chopped
1/4 cup chopped celery
3 cloves garlic, chopped
1- 8 oz can tomato sauce
1/2 tsp. sugar( cuts bitter taste from tomato)
4 lbs. catfish cut into steaks or 4 inch pieces
2 Tbsp. lemon juice
seasoning
1/8 cup green onions, chopped
1/8 cup parsley, chopped

Once roux is made, remove from heat. Add vegetables and tomato sauce, stirring until it quits sizzling. Return to heat for a few more minutes and then add water (about 3-4 cups) & lemon juice. Bring mixture to a boil. Lower heat and cook for 30-45 minutes, stirring occasionally. Season fish and add to the pot. Simmer for 15 minutes. Stir gently to avoid breaking up the fish (or pick up the handle and turn side-to side). Add green onions and parsley. Simmer for another 15 minutes. Serve with rice.

roux

1/4 cup flour
1/4 cup oil

In a small black iron Dutch oven, heat the oil. Gradually add flour, stirring constantly. Lower heat while continuing to stir. Flour will begin to darken. Do not leave pot unattended! Roux should be the color of milk chocolate.

We would like to thank Mr. David Sheffield for sharing his seafood gumbo. This is by-far the best seafood gumbo we have ever tasted!

1 stick butter
flour (for roux)
2 onions, chopped
1 bell pepper, chopped
1 banana pepper, chopped
3 cloves garlic, minced
1 lb bacon
6 fryer leg quarters
2 lbs shrimp, peeled & deveined
1 qt oysters with juice
1 lb scallops
1 lb claw crabmeat
salt and pepper to taste

Fry bacon in skillet. Remove bacon to plate for later use. Add butter to bacon grease. Once butter is melted, add flour and make a roux. Add vegetables and sauté. Move mixture to stock pot, and add chicken. Add about two quarts water. Simmer for approximately an hour. Remove chicken and de-bone. Return chicken to gumbo and add seafood and simmer for another 15 minutes. Season to taste. Serve with rice.

Recipe courtesy:

David Sheffield
Baudean's Seafood Restaurant
11185 Baudean Lane
Theodore , AL 36582
(251) 973-1323

12 slices old dry white bread
3 eggs
1 cup milk
3/4 cup granulated sugar
1 tsp corn starch (optional)
1/2 tsp nutmeg
powdered sugar

Beat eggs, then slowly stir in granulated sugar until well blended. Add milk and nutmeg and corn starch and continue to mix. Dip bread in mixture and fry in skillet over a preheated medium hot skillet. Lightly brown on both sides. Serve warm, sprinkled with powdered sugar.

This is a favorite of the Pitre children. The reason it's called "lost" is because the bread used in this recipe is usually dry and hard (although it doesn't have to be) and not good for anything else.

1 hen or fryer (3-4 lbs), cut up
Dad's trinity (recipe below)
1 Tbsp Worcestershire sauce
1/2 c milk
3/4 c flour
seasoning

Season chicken. Batter chicken with milk first, then flour. Brown in margarine and remove. Saute vegetables until tender. Add chicken, worcestershire, and enough water to cover chicken. Cook over low heat until tender, or about 1 1/2 hours. Usually served with rice.

1/2 pound shrimp peeled and deveined
1/2 pound lump crabmeat
1 can of clams chopped
1 onion, chopped
1/2 bell pepper, chopped
1/2 cup celery, chopped
garlic to your taste
2-3 T Worsterchire sauce
1 T lemon juice
1 1/2 blocks of cream cheese
1 stick butter
seasoning to your taste

Saute vegetables in butter until onions are translucent. Add seafood and garlic, cooking until shrimp are just pink. Add cream cheese, worsterchire and lemon juice. Stir until cream cheese is melted. Add seasoning.

1 loaf plain French bread sliced in half lengthwise
1 box frozen chopped spinach semi drained
1 stick butter
½ onion chopped
velveeta
garlic to your taste
parmesan/romano cheese
sliced American/swiss for top
seasoning to your taste

Ok, if you haven’t already noticed, I don’t go by recipes very much, so I have a really hard time making one. Use your judgment. If you like less butter, use less. Same goes for other ingredients.

Preheat oven to 375. Saute onion until translucent in butter, add spinach. Season. Cook until extra liquid is almost gone. Add garlic, stir. Add velveeta. Heat until cheese is melted. Add parmesan cheese to thicken. Spread mixture on bread. Top with sliced cheese and light seasoning. Bake until cheese is melted. Slice and serve warm.

Approximately 3 lbs. (uncooked) rotini pasta, cooked
Velveeta
1 stick butter
2 pounds Shrimp, peeled and deveined and seasoned
½ pound smoked pork tasso, cut in 1 inch pieces
½ pound pork sausage, sliced
1 pound peeled Louisiana crawfish tails, seasoned (optional; it’s not optional to use
Louisiana crawfish!)
3 onions, chopped
some celery, chopped
1 bell pepper, chopped
some garlic
bunch green onions
bunch parsley
cream or milk (your preference)

In a large stockpot, sauté vegetables except garlic, in butter. When soft, throw in tasso and sausage. Cook for a while. Throw in garlic, shrimp, crawfish and probably about 2 ½ lbs of velveeta. Heat until cheese melts and shrimp are just pink (if your uncooked shrimp were pink when you bought them, start over with new shrimp!). It’s easy to overcook shrimp, so be careful. Throw in your pasta, green onions and parsley and season some more. Add milk to thin slightly. Serve with foot cheese (oops, I meant parmesan!). Be sure to check your seasoning, because you add the pasta to the sauce, I find I sometimes tend to be too light with the seasoning.

2 - pounds Crawfish Tails, with fat.
2 - large Heads of Onion , chopped
3 - stalks celery, chopped
1- yellow bell pepper , chopped
1 - red bell pepper, chopped
2 - large cloves garlic, chopped
1 - stick Butter
2 - cans cream of celery
1 - large can of Tomato Sauce
1 - bunch of Onion Tops, and parsley, chopped
Seasoning. (Use Tony Chachere, please)

1 chicken
4 Tbsp. oil
4 quarts of water
1-10 oz can chicken gravy
5 cups Bisquick
2 cups milk
Tony Chachere's Creole Seasoning

Wash chicken well in cold water. Cut up chicken. Season well. Lightly brown in a large pot. Add the water to pot and boil until tender (app. 2o min.). Turn off heat and let stand in the broth.

While chicken is cooking, mix Bisquick and milk (according to directions on package). Mix well (add more Bisquick if needed). Dough should be at stiff consistency. Separate dough in 4 equal parts. Roll out each on a well-floured flat surface to 1/4" thickness (be generous with flour). Cut into 2" squares. When all has ben cut, sprinkle with flour.

Carefully remove chicken to another pot and cover with lid. Return pot to fast boil, add chicken gravy and stir. Dip 4 or 5 cups of the broth from the pot and put in the pot with chicken. Drop dumplings in broth - 1 at a time- stirring after every 3 or 4 dumplings (best to get another person, one to drop and one to stir). Stir all the way to bottom. Reduce heat to slow boil. Cook until dumplings are tender (approx. 25-30 min.; liquid should be thick). Stirring occasionally, all the way to the bottom. Serve in shallow bowl. Sprinkle with fresh, coarse-ground black pepper.

With the start of football season, everyone in Cajunland begins craving chicken and sausage gumbo. Here is Lance's favorite for Saturday tailgating or just sitting at home jumping-up-and-down-yelling-at-the tv LSU Tiger football games.

1 (3 to 5 lb.) hen, cut into pieces
1 1/2 lbs pork sausage, cut into pieces
Your favorite seasoning such as Tony Chachere's
2 medium onions,chopped
1 bell pepper, chopped
4 cloves of garlic, minced
1 bunch of parsley, minced
1 bunch of onion tops, chopped
1 jar of your favorite roux, we use Savoie's or Richard's
3 quarts of water
oil for browning the hen

Season the hen. In a large stock pot, brown hen in oil. Add vegetables, sausage and water. Add 3/4 cup of roux, stirring until dissolved. Season lightly if necessary. Bring to a boil and simmer 2 1/2 hours or until halftime and hen is tender. Skim fat. Serve over rice with chopped onion tops and parsley, with potato salad and french bread on the side.