Chef John Strand and his daughter share mouth-watering recipes

Here in North Louisiana, we are probably not as in uenced by Cajun cuisine as much as they might be down in Ville Platte, but I can guarantee that we do love it when we get it.

Louisiana is the only state in this great country that has a recognized cuisine all to itself. I think it only proper to give it the recognition it so richly deserves this holiday season. This year, I am proud to offer these South Louisiana dishes with my up and coming chef daughter Jessica at my side. So, with that said, “Brought you self up to de table and Bon Appetite!” Traditional South Louisiana food that is sure to please. Duck, mirlitons, tasso, fried okra, boudin and of course the trinity, all designed to make a Cajun holiday feast that you and yours will surely enjoy. Bonnes vacances! Enjoy your holiday season, everyone.

– Chef John and Jessica Strand

Atchafalaya Crawfish Squares

(Serves 8-12)

Ingredients

12 ounce crawfish tail or small shrimp

10 ounce Andouille sausage, minced fine

8 ounce cream cheese softened

1/2 cup sharp cheddar, grated

1/2 cup parmesan, grated

1 teaspoon creole seasoning

1/4 teaspoon red pepper

3 tablespoons butter

1/2 onion, diced

1/4 bell pepper, diced

3 tablespoons flour

16 sheets of thawed phyllo pastry

Directions

Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine first seven ingredients and mix well. Cover then set aside at room temperature for 30 minutes. In a large skillet melt butter and sauté onion and bell pepper for three minutes. Gradually add flour and sauté for three more minutes stirring constantly making a thick roux. Add your crawfish mixture to roux over low heat and cook until well combined and thick, about three minutes. Allow to cool to room temperature. Lay out two phyllo sheets at a time, one on top of the other then fold in half making a square. Place approximately two heaping tablespoons of the crawfish mixture onto the center of the Phyllo sheets and form a rectangle then wrap with the phyllo. Place each wrapped crawfish mixture seam side down on a bake sheet, spray with cooking spray the wrapped crawfish lightly and bake for eight to 10 minutes until golden. Dress with a remoulade if desired and serve hot.

Fried Okra Gumbo Salad

(Serves 8)

Ingredients

1 link andouille sausage, chopped

2 (10-ounce) packages whole okra, breaded

1/2 cup canola oil (for frying)

1 cup grape tomato

1/2 sliced red onion

1/2 sliced green bell pepper

1/2 sliced yellow bell pepper

1/2 slice red bell pepper

1/2 cup vegetable oil

3 Tbsp of creole mustard

1/2 cup white sugar

1/4 cup apple cider vinegar

Directions

Place sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel. Add canola oil to drippings. Add okra and cook until tender and crisp, 10 to 15 minutes. Remove and drain on paper towels. Combine tomato, red onion and all bell pepper in a bowl. Whisk oil, mustard, sugar, and vinegar together in a microwave-safe bowl. Heat in microwave on high for one or two minutes, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. Pour over vegetables right before serving, toss to coat and top with okra and sausage. Serve with warm Old fashioned spoon bread.

Tasso trinity dressed duck

(Serves 4-6)

Ingredients

1 duck, 6-8 pounds

2 sticks of butter, softened

3-4 tbsp Creole seasoning

1 large onion, chopped

1 green bell pepper, chopped

2 celery sticks, chopped

1/2 lb of Tasso ham

1 jar of pickled roasted red peppers

3 garlic cloves

Directions

Preheat oven at 375 Fahrenheit Chop the vegetables and mix with the garlic and pickled peppers; set aside. After removing the necks and liver from the duck, rinse the duck under cold water then pat dry. Spread the softened butter of the entire duck. Rub the Creole seasoning over the body of the duck and shake some in the cavity. Place the duck in a roasting pan, put the onions, garlic, green peppers, pickled peppers and Tasso in the cavity of the duck. Roast until a temperature of 160 Fahrenheit is reached when tested with a meat/probe thermometer placed in the meaty portion of the thigh. Remove from oven and let the duck sit for 10 minutes before doing anything to it. Serve the vegetables with the pan juices over slices of carved duck meat.

Boudin Stuffed Mirlitons

(Serves 6)

Ingredients

3 mirlitons, sliced lengthwise

1/4 cup diced garlic

1/2 pound chopped Boudin Sausage

1/4 cup chopped onions

1/4 cup chopped parsley

1/4 cup chopped celery

1-1/2 cups seasoned Italian bread crumbs

1/2 cup chopped red bell pepper

3 teaspoon butter

Directions

Preheat oven to 375 degrees Fahrenheit. Boil mirlitons in lightly salted water until meat is tender enough to scoop form the shells. Once tender, remove and cool under tap water. Using a metal spoon, remove seeds from the center of the mirlitons and gently scoop all meat out of the shells. Reserve meat and save shells for stuffing later. In a four quart sauce pot sauté boudin over medium high heat. Sauté onions, celery, bell pepper, green onions and garlic. Cook approximately 10 minutes or until vegetables are wilted. Add mirliton pulp scooped from earlier. Continue cooking approximately 5 minutes Remove from heat and season to taste using salt, cracked black pepper and parsley. Stuff mirliton mixture into the shells, dividing equally into six portions. Top with bread crumb then place stuffed mirlitons on a baking pan and top with 1/2 teaspoon of butter. Bake until golden brown.

Dirty Rice Cornbread Dressing

(Serves 8 -10)

Ingredients

2 1/2 cups chicken stock

2 cups water

1 cup rice

1 tablespoon olive oil

1 cup finely chopped yellow onion

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

1/2 lb ground beef

1 teaspoon salt

1/2 teaspoon creole seasoning

1/4 teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh parsley leaves

1 teaspoon finely chopped fresh thyme leaves

1 cup dry crumbled cornbread

1/4 cup unsalted butter, melted

Directions

Preheat oven to 375 degrees F. Lightly grease a 9-inch square baking dish and set aside. To cook rice, combine 2 cups chicken stock and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 17 minutes. Drain rice and transfer to a large bowl. Heat olive oil in a medium skillet. Add onion, celery, bell pepper, ground beef and season with salt, creole season, and black pepper. Cook until meat is cooked through and vegetables are soft, about 10 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice. Add 4 cups of crumbled cornbread to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.

Sweet Potato Pecan Praline Cheesecake

Ingredients

Crust

2 cups gingersnap cookie crumbs

1/2 cup butter, melted Filling

3 (8 ounce packages cream cheese, softened

3/4 cup granulated sugar

15 ounce canned sweet potato puree

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

2 large eggs

Topping

1/2 cup butter

1/2 cup brown sugar

2 tablespoons milk or heavy cream

1/4 cup toasted chopped pecans

Pinch of sea salt

Directions

Preheat oven to 325 Fahrenheit. Crush cookies into fine crumbs and add melted butter in a small bowl. Stir until crumbs are evenly coated in butter. Press into the bottom of a lightly greased 9-inch spring form pan. For the filling, combine the cream cheese and sugar in a medium bowl. Beat on medium speed with an electric hand mixer. Add the sweet potato puree, flour and cinnamon; mix well. Add vanilla and eggs one at a time. Beat on low speed until just combined. Pour filling over crust. Bake for 50-60 minutes. When done, the center of the cheesecake will be almost set but still have a slight wobble. Let cheesecake cool in the pan, then cover and transfer to the refrigerator. Chill for six hours or overnight. For the topping, melt butter over medium heat in a small saucepan. Add the brown sugar and stir to combine. When sugar is almost completely melted whisk in the milk; stir until smooth. Stir in pecans and sea salt. Let cool slightly before pouring over cheesecake.