boilwallpaper.jpg (2454 bytes)boilwallpaper.jpg (2454 bytes)

Perilloux Recipes

Most of these are recipes that were handed down through the years in our family.

Shrimp Mold Holiday Dressing
Hot Broccoli Dip Chicken Andouille Gumbo
Shrimp Salad Potato Stew
Zesty Artichoke Appetizer Shrimp Etoufee'
Snapbeans and Artichoke Casserole Crawfish Etoufee'
Eggplant Casserole Crawfish Pies
Cabbage Casserole Crispy Fried Catfish
Carrot Stew Shrimp Jambalaya
Chicken Breast Lombardy Red Jambalaya

Chicken Tetrazzini

Jambalaya
Chicken Scampi Barbecue Shrimp
Vegetable Soup

Shrimp Mold

1 8 Oz Cream Cheese
1 Cup Mayonnaise
1/2 Cup Celery, Chopped
4-5 Shallots, Chopped
1 LB Shrimp, Boiled, Peeled And Chopped
1/4 Cup Hot Water
1 Package of Gelatin
1 Can of Tomato Soup
Salt, Pepper

In a saucepan, heat soup to boiling (Do Not Add Water). Add cream cheese and continue to heat until smooth and creamy. Take off of heat; add gelatin mixed in 1/4 cup of hot water. Stir, then add celery, shallots and mayonnaise.

Season to taste. Pour in a mold and refrigerate for at least 4 hours, preferably overnight. Serve with crackers.

Hot Broccoli Dip

2 Pkg. Frozen Broccoli, Or One Bunch Fresh Broccoli
1 Roll of Garlic Cheese Spread
1 can cream Of Mushroom Soup
1 small onion chopped
1 small can of chopped mushrooms
1 tsp. Of Tabasco Sauce
1/2 cup of chopped celery
1/2 stick of butter

Cook broccoli until tender. Drain and chop. Sauté onion, celery, and mushrooms in butter. Add cheese and soup until melted. Add broccoli. Season to taste with salt, pepper and Tabasco. Serve with Crackers or chips.

Shrimp Salad

3 lbs. Small shrimp
1 1/2 cup finely chopped celery
1 1/2 cup mayonnaise
1 small finely chopped onion
1 TBSP. Mustard
Salt, pepper and garlic powder to taste

Peel, devein and rinse shrimp. Sauté shrimp in its own liquids with bay leaf, oregano salt and pepper for 5 -7 minutes. Drain, then add other ingredients. Serve on lettuce leaf. Serves 10 - 15.

Zesty Artichoke Appetizer

2 14oz cans artichoke hearts, drained and chopped
4 oz grated Parmesan cheese
1 cup mayonnaise
Dash of garlic salt
Dash of Worcestershire Sauce
Dash of hot sauce

Combine all ingredients stirring well. Spoon into a lightly greased 1-qt. Casserole dish. Bake at 350 for 20 minutes. Serve with Melba rounds or crackers.

Snapbeans and Artichoke Casserole

1 lg. Can Artichoke Hearts
2 lg. Cans French Style Greenbeans
1 cup Italian Bread Crumbs
1/2 cup Parmesan Cheese
1/2 cup Olive Oil
2 cloves crushed garlic
Salt and Pepper

Mix all ingredients together in a Casserole Dish. Tope with more breadcrumbs. Bake at 350 degrees for 45 minutes.

Eggplant Casserole

2 medium size eggplants
1 TBSP. Shortening
1 Medium size Onion
1 Small Bell Pepper
1/2 tsp. Salt
1 Clove Garlic
1 lb. Peeled Shrimp
Butter

Wash Eggplants and cut in halves. Drop into a large pot of boiling water (enough to cover eggplant halves). Boil until eggplants are tender (test with a fork). Remove from heat and drain. Place Eggplant on flat pan or dish to cool. Put 1 tbsp. of oil into skillet and heat. Add shrimp and fry till light brown. Cover and let simmer on low heat until shrimp are tender. Then add chopped onion, chopped bell pepper and chopped garlic. Cover and let steam until these are wilted. Then turn off fire. Finish perpetration of cooled Eggplants. Scoop out pulp of eggplant from shells and remove as much of the seeds as possible, so that you will only have pulp. Chop and add this to your shrimp mixture, season with salt and put all of this into a buttered casserole dish. Sprinkle breadcrumbs on top and add a few dabs of butter. Bake at 350 until bread crumbs are a golden brown.

Cabbage Casserole

1 medium cabbage
1 lb. Ground meat, lean
1/4 cup green onions, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 10 1/2 ounce can of Cream of Mushroom Soup
1 cup cooked rice
1/4 cup breadcrumbs
Tony's Creole Seasoning to taste or salt, red and black pepper
1/2 stick butter

Cut cabbage and smother and boil until tender. Drain and reserve liquid. Melt butter in deep skillet and fry ground meat with onions. Mix cabbage with meat, add mushroom soup, green onions and rice. Pour into greased flat Pyrex baking dish. Top with breadcrumbs. Bake 20-30 minutes at 300 degrees. Before baking if you think it is too dry, add cabbage liquid.

Carrot Stew

3 TBSP. Flour
3 TBSP. Oil
1 Round Steak
1 Bunch Shallots, chopped
1 Bunch Parsley, chopped
1-2 bunches of carrots, sliced
1/4 cup hot water
salt, black and red pepper to taste

Make a light brown roux. Fry cut up pieces of round steak until brown. Add chopped shallots and parsley and fry until soft. Add salt, black and red pepper. Next add 1-2 bunches of carrots with 1/4 cup of hot water. Cover and cook until carrots are tender.

Chicken Breast Lombardy

6 breast skinned and boned.
1/2 cup flour
1 cup butter or margarine, divided
salt and pepper
1 1/2 cup sliced mushrooms
3/4 cup Marsala Wine
1/2 cup Chicken Stock
1/2 cup shredded Fontina or mozzarella cheese
1/2 cup Grated Parmesan Cheese

Place each piece of chicken between 2 sheet of wax paper and flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge Chicken lightly with flour. Place 4 pieces at a time in 2 TBSP. Melted butter in a large skillet. Cook over low heat 3-4 minutes on each side until golden brown. Place chicken in a greased 13 x 9 x 2 inch baking dish, overlapping edges. Sprinkle with salt and pepper. Repeat with remaining chicken, adding 2 TBSP butter to skillet each time. Reserve drippings in skillet. Sauté mushrooms in 1/4 cup butter until tender. Drain sprinkle evenly over chicken. Stir wine and chicken stock into drippings in skillet, simmer 10 minutes, stirring occasionally. Stir in 1/2 tsp salt and 1/8 tsp. Pepper. Spoon evenly over chicken, reserve remaining sauce. Combine cheese and sprinkle over chicken. Bake at 450 degrees for 10-12 minutes. Place under broiler 1-2 minutes or until lightly brown.

*3/4 cup of dry wine may be used instead of Marsala

Chicken Tetrazzini with spaghetti

1 3 lb fryer
5 cups of water
1 bay leaf
1 Tbsp salt
1 carrot sliced
1 onion sliced
handful of Celery Tops
1/4 tsp black pepper
1 pkg spaghetti
1/4 tsp of pepper
1 tsp of salt
dash liquid red pepper seasoning
1/4 cup dry mustard
1/2 cup half and half
1 can mushroom stems and pieces undrained
1/3 cup grated Parmesan cheese

Place chicken and giblets, except liver, in kettle with water, bay leaf, salt, pepper, celery tops, carrots and onion. Bring to boil, then lower heat and simmer 1 hour or until tender. Remove chicken and giblets and let cool. strain broth pressing vegetables with wooden spoon, remove fat from broth and reserve... Measure 2 cups of broth, refrigerate remaining broth and giblets for soup. Debone chicken and cut into bite size pieces. There should be about 3 cups. Cook spaghetti following label directions, drain and then return to saucepan. While spaghetti is cooking heat 1/4 cup of chicken fat in a medium size saucepan, stir in flour, mustard and salt and pepper. Cook 1 minute, slowly stir in the 2 cups of broth, red pepper, and half and half. Cook stirring constantly until sauce thickens and bubbles. Add the mushrooms and the liquid, 4 tbsps of cheese and 2 cups of the chicken. Combine sauce with spaghetti then spoon into a greased 8 x 8 x 2 inch baking pan. Sprinkle with remaining cheese. Bake in a 350 degree oven for 30 minutes or until hot and bubbly.

Chicken Scampi

1 lb raw shrimp
4 lb chicken pieces
1 tsp. Seasoned salt
1 tsp. Salt
1 can Artichoke Hearts
1/2 lb. Mushrooms
3 Onions, chopped
3 cloves Garlic, chopped
1 tsp. Basil
2 tbsp. Parsley
1/4 cup butter
1/2 cup tomato sauce
3/4 cup dry red wine

Sprinkle chicken with salt. Brown in skillet. Remove and add butter, sauté onions garlic, slat pepper, parsley and basil until soft. Add mushrooms and sauté. Add wine and tomato sauce. Blend and let come to a boil. Stir in halved artichoke hearts. Place chicken in a large dish pour sauce over the chicken. Bake at 350 degrees covered for 1 hour. Add shrimp and stir. Return to oven and cook until shrimp are pink.

 

Holiday Dressing

2 lbs. ground pork
2 doz. Oysters
Green Onions or Shallots, chopped
Few sprigs of parsley, chopped
2 medium Sweet potatoes, finely diced
4 slices stale French bread (soak and squeeze dry)
1 clove garlic, chopped fine

Fry ground pork in heavy saucepan over low heat for 15 minutes stirring often. Add a little hot water; cook for 20 minutes more. Add diced sweet potatoes, shallots and parsley. Cook for 15 minutes, add oysters (cut in half) and chopped garlic. Add bread after soaked and squeezed dry. Season with salt, red and black pepper to taste. Cook for 20 minutes, stirring often.

 

Chicken Andouille Gumbo

4-lb. chicken cut up
1 lb. andouille
1/4 cup chopped parsley,
1/4 cup chopped celery
3 cloves garlic
4 stalks green onions chopped
1 large onion chopped
salt, black and red pepper
2 qts of hot water
2/3 cup oil
2/3 cup flour
3 chicken bouillon cubes

Heat oil in a heavy pot, Salt and pepper chicken, brown chicken about 20 minutes. Cook over medium fire. Remove chicken and add flour to the oil, stirring often until the color of an old penny. Add chopped seasonings and sauté for about 10 minutes. until onions are clear. Add andouille and sauté for 5. Add 2 1/2 qts of hot water; add chicken bouillon cubes then put chicken back in. Let cook for two hours. Season to taste. Serve over rice.

(I pull all of the skin off the chicken before frying, you can also use skinless, boneless chicken breasts)

Potato Stew with Shrimp

3 TBSP. Oil
2 TBSP. Flour
1 onion chopped
1/2 lb. Fresh shrimp
3 medium potatoes diced
1/2 bell pepper sliced
1 sprig parsley

Heat oil, add flour and brown lightly. Add diced potatoes, shrimp and chopped onion. Stir and fry for 10 minutes. Add 1-cup water cover and cook on low heat. Add parsley and green pepper. Add more water as needed until desired consistency. Cook until potatoes and shrimp are tender.

Shrimp Etoufee'

1/2 cup shortening
1 lb. Shrimp peeled and deveined
4 TBSP. Flour
1/2 cup parsley
2 medium onions
1/4 cup shallots
3 rounded TBSP. Tomato paste

Simmer shrimp in shortening 5 -6 minutes. Add onions, fry until tender. Add flour, mix and cook until brown. Add tomato paste and enough water to cover shrimp. Season with salt and pepper to taste. Cover and simmer for 30 minutes. Add shallots and parsley. Cover and simmer for 10 minutes.

 

Crawfish Etoufee' 

1/2 cup butter
1/2 cup flour
1-lb crawfish tails
4 qts. crawfish stock (made by boiling crawfish heads and straining)
2 cups onion
1/4 cup celery
1 TBSP garlic
2 shallots
1/4 cup bell pepper
salt, black and red pepper
parsley

Melt butter, add flour and make a dark brown roux. Add onions, celery, garlic, bell pepper and shallots, sauté' until wilted. Add crawfish tails cook for 2 minutes, add 4 cups of stock mix well and let simmer for 30 minutes. Serve over rice.

Crawfish Pies
(A recipe from Val)

 

1 stick butter
1 container (1 lb.) Garden Fresh chopped seasonings
1 can cream of mushroom soup
1 can cream of Shrimp Soup
1 lb. Crawfish tails
1 cup seasoned breadcrumbs
1 tsp. Tony's seasoning
16 frozen pie crusts (Bama)

Sauté chopped seasonings in butter. Add crawfish and cook 15 minutes. Add soups and cook 5 minutes. Turn fire off. Add Tony's seasoning and bread crumbs. Fill pie shells and bake at 350° for 30 minutes.

Crispy Fried Catfish

6 medium catfish, cleaned and dressed
1 tsp. Salt
1/4 tsp. Pepper
1 (2oz) bottle of Hot Sauce
2 cups self-rising cornmeal
Vegetable oil
Fresh Parsley Sprigs (optional)
Fluted Lemon Halves (optional)

Sprinkle catfish with salt and pepper. Marinate in hot sauce for 1 -2 hours in the refrigerator. Place cornmeal in a paper bag. Drop in catfish one at a time and shake until completely coated. Fry in deep hot oil over high heat until fish float to the top and are golden brown. Drain well. Serve hot, garnish will parsley and lemon halves.

Round Steak with Gravy

1/3 cup oil
1/2 inch thick round steak seasoned with Salt and Pepper
2 Tbsp. Flour
1 stalk celery
1 medium bell pepper
1 medium onion
2 cloves garlic
1 tbsp. Parsley
1 medium tomato, peeled
water

Heat oil in heavy pot and add flour and stir until smooth and brown. Add round steak, be sure to slash steak to keep from curling. Sear steak on both sides. Add 1/2 cup water, cover and let simmer. When steak is beginning to tenderize, add finely chopped celery, bell pepper, onion, garlic and tomato and 1/2 cup water and cover. Cook until meat is tender. Add chopped parsley and cook for 15 minutes. Serve over rice.

Shrimp Jambalaya

1/2 cup chopped shallots
4 large onions, chopped
3 cloves of garlic, chopped
2 lbs. Fresh shrimp deveined
2 cups raw long grain rice
3 cups water
Cooking oil
salt
red and black pepper

Thinly cover bottom of pot with cooking oil and brown shallots, onions and garlic. Add shrimp and cook about 15 minutes over medium heat, stirring frequently. Pour in water and heat to simmer. Wash rice and add to the pot. Add salt and pepper and stir lightly. Cook rapidly until most of the water is gone and rice starts to puff. Lower fire, cover pot and cook approximately 30 minutes. Serves 6

 

Red Jambalaya
(Breland Clement's Recipe)

Package of Smoked Sausage
2 onions
1/2 Bell Pepper, chopped
1 clove garlic, minced
1/2 bunch parsley, minced
2 cups of rice
1 can (small) tomato paste
4 cups of water
1/2 lb. ham chopped (optional)
2 or 3 beef bouillon cubes (optional)

Slice sausage, ham fry in a little oil. Add greens, smother till clear. Add can of tomato paste. Cook 3 minutes. Add rice, stir frequently, and cook 3 - 5 minutes. Add water (and bouillon cubes)) Add 2 tsp. Salt, black and red pepper. Bring to a boil. Cover and cook on low for 30 -35 minutes.

Jambalaya
(Breland Clement's Recipe)

Smoked Chicken
1 lb. Smoked Sausage
2 large onions, chopped
1 bunch shallots, chopped
1 clove of garlic, minced
1 stalk of celery, chopped
1/2 bunch parsley, minced
1/2 bell pepper, chopped
2 cups of rice
4 cups of water or stock

Take meat off of chicken. Put skin and bones in water and boil for 1/2 hour. Strain KEEPING STOCK. Slice sausage, chop chicken meat. Fry sausage and chicken in heavy pot in a little oil. Add chopped greens and smother on medium until onions are clear. Stir often. Add rice, fry for five minutes. Add black pepper and 1 1/2 tsp. of salt. Add 4 cups of stock. Bring to a boil. Reduce heat to low. Put cover on pot. Cook 35 minutes without lifting cover.

Barbecue Shrimp

3 lbs. Large Shrimp w/ heads on
1 cup olive oil
1/2 cup lemon juice
1/4 cup Lea & Perrins
2 TBSP Tabasco Sauce
2 TBSP Salt
1 TBSP Cayenne
1 TBSP Oregano
1/2 TBSP Thyme
1/2 TBSP Garlic
2 Bay leafs
1 tsp. Rosemary
1 tsp. Poultry Seasoning
Butter
1/2 cup Dry Vermouth

Mix all ingredients except butter and vermouth. Marinate Shrimp for at least 12 hours. Put shrimp in sauté pan and cover with sauce almost to the top of the shrimp, add enough butter to cover the shrimp. Cook on very low heat 20 - 25 minutes. Add vermouth 3 - 4 minutes before serving and increase heat slightly. Spoon shrimp out and be sure to ladle some of the solids and sauce over the shrimp. Eat with French Bread.

Vegetable Soup

4- 5 lb bony meat (chuck roast, soup meat, brisket)
2 Large Onions
5 Stalks of Celery, cut in pieces
1 can of stewed tomatoes
1 can of whole tomatoes
1/2 head cabbage, cut in chunks
1 lb potatoes, cut in chunks
1 pkg. Carrots, sliced

Put meat in a soup pot, fill 1/2 of the way with water, add onions, celery, and tomatoes. Cook 2-3 hours until meat is beginning to get tender. Add rest of vegetables and cook for 1 - 1/2 hours. You can add vermicelli 15 minutes before serving.

*You can also add green beans, corn mushrooms and/or turnips

1