So what are you doing this weekend? Do you have time to relax in your recliner and binge-watch all of our classic New Orleans recipe videos? It will take a couple of hours.
You might want to have a little bite before you start, because you're sure togethungry when you see all the delicious thingswe cooked for you.
Here, in alphabetical order, are links to all the classic Louisiana dishes we made in our In Judy's Kitchen video series, from 2013-2014. (Actually, one post and recipe is missing, as I'm re-doing the jambalaya recipe. More about that later.)
Each post includes the recipe and more about the dish, as well. Click on the photo to go to each recipe.
Alligator Sauce Piquant: We prepared the classic Cajun sauce piquant, which is often used to braise game or fish. We used alligator...
Bananas Foster : The flavor combination copied worldwide! We make a classic recipe for the dish invented at Brennan's in 1951, named after customer Richard Foster.
Barbecue Shrimp: The version we made, from Mr. B's Bistro, is so seriously good that one person who tasted it said she was going to make it for her birthday dinner.
Kay's Chocolate Chip Bread Pudding: A friend in my book club who used to work at K-Paul's shared her recipe, and her secret, for a fabulously fluffy and light bread pudding.
Courtbouillon: Family friend Cordell Louviere taught me the recipe he learned rom his Cajun father. This is a perfectdish for cooking a nice fish.
Crawfish Pie: One of my favorite dishes in our entire database of thousands of recipes, Marcelle Bienvenu's savory pie is perfect for any kind of entertaining.
Crawfish Etouffee: Viewers weresurprised how extremely easy this luscious dish is to make.
Creole Cream Cheese Ice Cream: Plus, we made a chunky Mango-Peach sauce to go on the top, just because we could.
Grits and Gruyere Grillades: We enhanced this (thrifty!) brunch dish with French cheese.
Gumbo, Seafood with Shrimp and Oysters: We used roux-making tips shared by readers in this version of a recipe from the New Orleans Public Service, Inc.
Gumbo with Chicken and Sausage: Made with a dark roux!
Microwave Pralines: Everyone is always surprised at how well this traditional candy can be made in the microwave
Oyster-Artichoke soup: This version of the dish invented by Warren Leruth has tomatoes.
Oysters Rockefeller for a Party: So that we could serve it easily in a chafing dish, we made the "rich as Rockefeller" green sauce ahead of time and folded in cooked oysters.
Paneed Veal:The simplecooking technique adapts easily to chicken, oysters, pork chops and other proteins.
Red Beans and Rice: With a recipe by Pableaux Johnson, justly celebrated for his red beans.
Remoulade Sauce with Shrimp: A recipe given to us by a restaurant owner, which enhances shrimp and is also a versatile condiment that keeps well.
Roast Beef Po-Boys a la Parkway Bakery: This is also an excellent way to prepare pot roast, not just the famous po-boys. For the sandwiches, the roast is made a day ahead so thin slices can be reheated in the rich gravy.
Shrimp and Lima/Butter Beans: Loosely based on a dish served on the buffet at Dooky Chase Restaurant, this is one of the most swoon-worthy recipes we of the entire series. And we discovered heirloom butter beans in the frozen foods aisle!
Shrimp Creole: Diya Chacko made her first roux ever, a little blonde one, in this classicfrom our "Cooking Up a Storm" cookbook.
Stuffed Artichokes: Diya thought these were a lot of trouble, but I thought they were worth every effort and have craved them every day since we made this video on May 26, 2014.
Sweet Potato Pie: Friends and readers suggested flavorings and tips for the pie through a dozen revisions of the recipe. The resulting flavor is balanced and just sweet enough, and the pie doesn't get soggy on the bottom.
Old-Fashioned Trout Amandine: Chef Chris DeBarr's recipe adds satsuma zest to roasted green beans, and bourbon and orange bitters to the brown-butter-almond sauce for the delicately crusted fish.
Food editor Judy Walker can be reached at jwalker@nola.com.Follow her on Twitter (@JudyWalkerCooks) and Facebook (JudyWalkerCooks).
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