Leah Chase, also known as the Queen of Creole Cuisine, has left an indelible mark on the world of Southern cooking. With a career spanning over five decades, she has shared her passion for Creole and Cajun cuisine with the world through her recipes and cookbooks. As a renowned chef, restaurateur, and cookbook author, Leah Chase has been recognized for her contributions to American culinary history. Her dishes are not only delicious but also steeped in tradition and culture.
In this article, we will take you on a journey through some of Leah Chase’s most iconic and beloved recipes. From classic dishes like Creole Gumbo with Shrimp and Sausage to sweet treats like Sweet Potato Pie with Cinnamon, we’ll explore the flavors and techniques that have made her a household name in the world of Southern cooking.
Creole Gumbo with Shrimp and Sausage
Experience the bold flavors of Louisiana’s culinary heritage with this hearty and aromatic gumbo recipe, featuring succulent shrimp and savory sausage. This dish is a staple of Creole cuisine, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (such as Andouille), sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 4 cups fish stock or chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add sausage; cook until browned, about 5 minutes.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add shrimp, rice, fish stock or broth, thyme, cayenne pepper, salt, and pepper.
5. Bring to a boil; reduce heat to low and simmer for 20-25 minutes or until shrimp is pink and cooked through.
6. Serve hot, garnished with chopped scallions and filé powder if desired.
Cooking Time: Approximately 30-40 minutes
Classic Red Beans and Rice
This beloved dish originated from Louisiana, a staple in Creole cuisine, where red beans are simmered with aromatic spices and long-grain rice creates a comforting harmony. With this simple recipe, you’ll be enjoying a hearty and flavorful meal in no time!
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 celery stalk, chopped
– 1 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 bay leaf
– Salt and black pepper, to taste
– 4 cups cooked rice (preferably long-grain)
Instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and celery in a little water until tender.
2. Add the soaked red beans, paprika, cumin, cayenne pepper (if using), and bay leaf. Stir to combine.
3. Pour in 6 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour or until the beans are tender.
4. Season with salt and black pepper to taste.
5. Serve over cooked rice.
Cooking Time: About 1 hour and 15 minutes (including soaking time)
Fried Chicken with Southern Gravy
Get ready to savor a classic Southern dish that’s both comforting and flavorful! This recipe combines crispy fried chicken with a rich, savory gravy that’s sure to become a family favorite.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Gravy ingredients: 2 tbsp butter, 2 tbsp all-purpose flour, 1 cup chicken broth
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate dish.
3. Dredge chicken pieces in flour mixture, then dip in buttermilk, and finally coat with flour mixture again.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown (about 5-7 minutes per side).
5. Remove chicken from oil and place on paper towels to drain excess oil.
6. For the gravy, melt butter in a small saucepan. Add flour and whisk together to make a roux. Slowly add chicken broth, whisking constantly. Bring to a simmer and cook until thickened (about 2-3 minutes).
7. Serve fried chicken with warm Southern-style gravy.
Cooking Time: About 25-30 minutes
Jambalaya with Chicken and Andouille
This classic Louisiana dish combines the flavors of chicken, sausage, and rice in a hearty one-pot meal. With its bold spices and rich aroma, it’s sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb Andouille sausage, sliced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add sausage; cook until browned, about 5 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Stir in rice, broth, thyme, cayenne pepper, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions, if desired.
Cooking Time: 30-40 minutes
Shrimp Étouffée with Crawfish
This classic Louisiana dish is a flavorful blend of succulent shrimp, crawfish, and vegetables in a rich roux-based sauce. Serve over rice for a truly authentic experience.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound crawfish tails
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add shrimp and crawfish; cook for an additional 2-3 minutes or until pink.
4. Sprinkle flour, paprika, and cayenne pepper over the seafood mixture; stir to combine.
5. Gradually add diced tomatoes and fish stock, whisking constantly.
6. Bring mixture to a boil, then reduce heat and simmer for 10 minutes or until sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve over cooked rice, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Southern-Style Collard Greens
A classic Southern staple, collard greens are a delicious and nutritious addition to any meal. This simple recipe brings out the natural sweetness of these leafy greens with a hint of smokiness from bacon.
Ingredients:
– 1 pound fresh or frozen collard greens
– 6 slices of thick-cut bacon, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the drippings behind.
3. Add the chopped onion and minced garlic to the pot and sauté until softened.
4. Add the collard greens to the pot, stirring to combine with the onion mixture.
5. Pour in enough water to cover the greens and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30-40 minutes or until the greens are tender.
Cooking Time: 35-45 minutes
Cornbread Dressing with Herbs
Elevate your holiday meals with this flavorful cornbread dressing infused with fresh herbs! This recipe combines the warmth of cornbread with the brightness of parsley, thyme, and sage for a dish that’s sure to become a new tradition.
Ingredients:
– 4 cups stale cornbread, crumbled
– 2 tablespoons butter, melted
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh thyme
– 1 tablespoon chopped fresh sage
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the melted butter, parsley, thyme, sage, salt, and pepper. Stir until combined.
4. Add the crumbled cornbread and stir until coated with the herb mixture.
5. Pour in the chicken broth and mix until the dressing is moist but not soggy.
6. Transfer the dressing to a 9×13 inch baking dish and bake for 25-30 minutes, or until lightly browned.
Cooking Time: 25-30 minutes
Fried Catfish with Spicy Remoulade
Experience the bold flavors of the South with this crispy fried catfish recipe paired with a tangy and spicy remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Remoulade Sauce:
+ 1/2 cup mayonnaise
+ 1/4 cup chopped green onions (green part only)
+ 2 tbsp prepared horseradish
+ 1 tsp Dijon mustard
+ Salt and pepper to taste
Instructions:
1. In a shallow dish, mix flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each catfish fillet in the buttermilk, then coat in the flour mixture, shaking off excess.
4. Fry the coated catfish in hot oil (350°F) for 4-5 minutes or until golden brown and crispy.
5. Drain on paper towels and serve with Spicy Remoulade Sauce.
Cooking Time: 15-20 minutes
New Orleans-Style BBQ Shrimp
This classic Creole dish is a staple of NOLA’s culinary scene. Succulent shrimp smothered in a rich, spicy BBQ sauce and served with crusty French bread – it’s a taste of the Big Easy in every bite!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup BBQ sauce (NOLA-style or homemade)
– 2 tablespoons butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from skillet and set aside. Reduce heat to medium and add BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper. Stir until combined.
4. Return shrimp to the skillet and toss with BBQ sauce mixture until well coated.
5. Transfer skillet to preheated oven and bake for 8-10 minutes or until shrimp are cooked through.
6. Serve hot with crusty French bread for sopping up that delicious sauce. Garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Sweet Potato Pie with Cinnamon
Sweet Potato Pie with Cinnamon: A Classic Twist on a Traditional Favorite
This sweet potato pie recipe adds a warm and comforting touch of cinnamon to create a unique dessert perfect for any occasion. With its creamy filling, flaky crust, and aromatic spices, this pie is sure to become a new family favorite.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed sweet potatoes, sugar, flour, cinnamon, and salt. Mix until smooth.
3. Add heavy cream and eggs; mix until well combined.
4. Roll out the pie crust and fill with the sweet potato mixture.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Okra and Tomato Stew
Okra and Tomato Stew Recipe
This hearty stew is a perfect blend of flavors from the Southern United States. With its velvety texture, rich flavor, and tender okra, it’s an ideal comfort food for any occasion.
Ingredients:
– 1 cup chopped fresh okra
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced tomatoes, okra, paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the okra is tender.
Cooking Time: 20-25 minutes
Serve hot over rice, cornbread, or with crusty bread for a satisfying meal.
Beignet with Powdered Sugar
Sweet Beignets with Powdered Sugar Recipe
These classic New Orleans-style beignets are soft, fluffy, and drizzled with a generous coating of powdered sugar. Perfect for any occasion or as a sweet treat to brighten up your day.
Ingredients:
– 1 package active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup warm water
– Vegetable oil for frying
– Powdered sugar, for dusting
Instructions:
1. In a large mixing bowl, combine yeast and warm water. Let it sit for 5 minutes until frothy.
2. Add flour, salt, and mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Heat about 2-3 inches of vegetable oil in a deep frying pan to 375°F.
6. Punch down the dough and roll out to about 1/4 inch thickness.
7. Cut into desired shape (e.g., squares or strips).
8. Fry for 2-3 minutes on each side, until golden brown.
9. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
10. Dust warm beignets with powdered sugar.
Cooking Time: Approximately 20-25 minutes
Louisiana Crawfish Boil
Get ready to gather ’round the table for a taste of true Cajun cuisine with this iconic crawfish boil recipe, perfect for any occasion.
Ingredients:
– 2 pounds large crawfish (also known as crawdads or mudbugs)
– 1 tablespoon Old Bay seasoning
– 1 tablespoon cayenne pepper
– 1 lemon, sliced
– 1 head of garlic, peeled and smashed
– 1 teaspoon salt
– 1/4 cup Zatarain’s Crawfish Boil (or similar brand)
– Ice water for cooling
Instructions:
1. Fill a large pot with enough water to cover the crawfish by about 2 inches.
2. Add Old Bay seasoning, cayenne pepper, lemon slices, garlic, and salt.
3. Bring mixture to a rolling boil, then reduce heat to medium-low.
4. Add Zatarain’s Crawfish Boil and stir until dissolved.
5. Carefully add crawfish to the pot in batches, if necessary.
6. Simmer for 5-7 minutes or until crawfish are bright red and easy to peel.
7. Remove from heat and immediately add ice water to stop cooking process.
8. Let sit for 10-15 minutes before serving with your favorite sides.
Cooking Time: approximately 20-25 minutes
Bananas Foster Flambé
Experience the classic American dessert, Bananas Foster, with a dramatic flambé finish.
Ingredients:
– 4 ripe bananas, sliced
– 1/2 cup brown sugar
– 2 tablespoons butter
– 1/4 cup dark rum (optional)
– 1 scoop vanilla ice cream
– Whipped cream and chopped walnuts for serving (optional)
Instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the sliced bananas and cook until caramelized, about 2-3 minutes per side.
3. Sprinkle the brown sugar over the bananas and cook for an additional minute.
4. If using rum, carefully add it to the pan and ignite (be cautious as the flames will be moderate).
5. Once the flames have died down, place a scoop of vanilla ice cream on top of the bananas.
6. Serve immediately, topped with whipped cream and chopped walnuts if desired.
Cooking Time: 10-12 minutes
Fried Green Tomatoes with Cajun Aioli
A Southern classic gets a spicy kick from this flavorful combination of crispy fried green tomatoes and creamy Cajun aioli.
Ingredients:
– 4 large green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Cajun Aioli:
+ 1/2 cup mayonnaise
+ 2 tablespoons hot sauce (such as Tabasco)
+ 1 tablespoon chopped scallions
+ Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Dip each tomato slice into the buttermilk, then coat in the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the tomatoes until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. For the Cajun Aioli, combine mayonnaise, hot sauce, and scallions in a bowl. Season with salt and pepper to taste.
5. Serve the fried green tomatoes with the Cajun aioli for dipping.
Cooking Time: About 15-20 minutes total, including frying time.
Seafood Gumbo with Crab and Oysters
This hearty gumbo recipe combines succulent crab and oysters with a rich seafood broth, perfect for a cold winter’s night. A flavorful blend of spices and herbs adds depth to this classic Louisiana dish.
Ingredients:
– 1 lb andouille sausage, sliced
– 1 lb shrimp, peeled and deveined
– 1/2 cup crab meat (jumbo lump or claw)
– 1/4 cup oysters, shucked and chopped
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups seafood broth
– Salt and pepper to taste
– Filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in thyme, paprika, and cayenne pepper. Cook for 1 minute.
4. Add crab meat, oysters, diced tomatoes, and seafood broth. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until seafood is cooked through.
6. Season with salt, pepper, and filé powder (if using).
7. Serve over rice.
Cooking Time: 45-50 minutes
Creole Stuffed Bell Peppers
Add a pop of color and flavor to your meal with these vibrant bell peppers packed with a savory Creole-inspired filling. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 cup Creole seasoning blend (or homemade mix)
– 1 can diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, minced garlic, cooked rice, Creole seasoning, diced tomatoes, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Stuff each bell pepper with the meat mixture and top with grated cheddar cheese (if using).
6. Place peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Pecan Praline Cookies
Pecan Praline Cookies: A Twist on a Classic Treat
These chewy cookies combine the richness of pecans with the sweetness of pralines, creating a unique and delicious flavor combination. Perfect for snacking or as a gift for friends and family.
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 cup chopped pecans
• 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture, then stir in chopped pecans.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden.
Yield: Approximately 24 cookies
Cooking Time: 12-14 minutes
Pork Chops with Creole Mustard Sauce
Elevate your pork chops game with this bold and tangy Creole-inspired sauce. Perfect for a weeknight dinner or special occasion, this recipe is sure to please.
Ingredients:
– 4 pork chops (1-inch thick)
– 2 tablespoons Creole mustard
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Creole mustard, honey, apple cider vinegar, and garlic until smooth.
3. Season pork chops with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 1-2 minutes per side.
5. Brush the Creole mustard sauce all over the pork chops.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until pork reaches desired doneness.
Cooking Time: 15-20 minutes
Summary
Get ready to taste the flavors of New Orleans with Leah Chase’s iconic recipes! From classic Creole Gumbo with Shrimp and Sausage to indulgent Sweet Potato Pie with Cinnamon, this collection brings together 19 authentic Louisiana dishes. Enjoy hearty stews like Okra and Tomato Stew and Seafood Gumbo with Crab and Oysters, or try your hand at Southern favorites like Fried Chicken with Southern Gravy and Cornbread Dressing with Herbs. With a mix of comfort food, seafood, and sweet treats, this culinary journey is sure to delight foodies and NOLA enthusiasts alike.
Leave a Reply