By Andrew Armstrong
LEEDS — As many of my readers know, one of my very best friends has been battling Lymphoma for the past year. Amy Taff has been so sick, due to the high doses of intravenous medication. The medicine leaves her nauseous and motionless in bed for about a week. When her appetite does return she can’t really taste her food.
Amy often complains of almost all food tasting bland. This week’s column is inspired by strong flavors and strong friendships. The kind of friendship that you have a list of reasons to keep. Creole flavors of the French-inspired bayous of North America are some of the richest and most bold flavors in the entire world.
Are you or someone you know battling a health condition that affects the appetite, but you still can’t get satisfying flavors when you do eat? Try out this column of Bayou Cuisine and hopefully you will find a new favorite, that you will enjoy even after you’re completely healed. A meal that will be a reminder to never take life and loved ones for granted.
To Amy and all the ones in our lives who are sick, this one is for you and remember: Eat, Laugh and always Love!
If you have a favorite recipe to share in 2020, then I would love to share with the fellow readers of our community. My email is recipeswithandrew@gmail.com
Cajun Meatloaf
2 teaspoons of butter
1 onion, diced
1 bell pepper, chopped
1 teaspoon of salt
1 teaspoon of cayenne pepper
1/2 teaspoon of thyme
1 teaspoon of black pepper
1/4 teaspoon of cumin
1 lb. of beef, ground
1 egg, beaten
1/2 Cup of bread crumbs
1/2 Cup of ketchup
1 teaspoon of Worcestershire sauce
Preheat oven to 375 degrees. Melt the butter in a heavy medium skillet over medium to low heat. Add the next 7 ingredients and cook, until the vegetables are tender. Drain the grease and combine the vegetables, meat, egg, breadcrumbs, ketchup and Worcestershire sauce and form into a loaf in a baking dish. Bake for 20 minutes, then spread the top with the remaining ketchup and bake for an additional 40 minutes.
Bayou Deviled Eggs
8 eggs, hard-boiled, peeled and halved
2 Tablespoons of green onion, minced
2 Tablespoons of jalapeño, minced
2 Tablespoons of celery, minced
2 Tablespoons of fresh parsley, minced
1/4 teaspoon of salt
1/4 teaspoon of cayenne pepper
1 lemon, juiced
2 Tablespoons of mayonnaise
In a food processor combine the egg yolks and the remaining ingredients. Once it has been mixed to a pliable consistency, scoop equal portions of the mixture into the hard-boiled egg whites. Dust the tops of the eggs, lightly with more cayenne pepper for garnish.
Easy Crab Gumbo
(Optional) 1 jalapeño, chopped
2 onions, chopped
2 bell peppers, chopped
2 stalks of celery, chopped
2 cans of tomatoes
1 can of okra
1 teaspoon of butter
1 quart of stock (chicken, beef, vegetable or fish)
1 lb. of flaked crab meat
2 Cups of rice, cooked
1 Tablespoon of Gumbo Filé
Salt and Black Pepper to taste
In the bottom of a large pot, sauté the vegetables with the butter and seasonings. Once browned add in the stock and bring to a boil. Add in the remaining ingredients. Reduce to a slow simmer and cook 15 more minutes.
New Orleans Chicken Salad
1 whole chicken, cooked and deboned
1 Cup of green onions, chopped
1 Cup of bell pepper, diced
1 Cup of celery, diced
1 Cup of carrots, grated by hand
1 Cup of tomatoes peeled, seeded and chopped
1 Cup of sour cream
1 Cup of mayonnaise
1/8 Cup of mixed Cajun Seasoning
Mix the wet ingredients separately from the dry. Slowly incorporating both mixtures together. Mix well and refrigerate for at least 4 hours. Serve the salad with crackers or as a spread for sandwiches.
Country Cajun Pasta Salad
1/2 Cup of mayonnaise
1/4 Cup of milk
1 Tablespoon of vinegar
2 Tablespoons of fresh parsley, minced
1/2 teaspoon of salt
1/4 teaspoon of hot sauce
1/4 teaspoon of cayenne pepper
1 package of egg noodles, cooked and rinsed
3 tomatoes, peeled, seeded and chopped
1 green bell pepper, diced
1 red onion, diced
In a large bowl, stir together the mayonnaise, milk, vinegar, parsley, salt, hot sauce and cayenne pepper. Add the noodles, tomatoes, green pepper and red onion. Mix well and tightly cover. Refrigerate for 4 hours or overnight for the best results.
