Congratulations to Sandra Ryder from Opelousas. She could tell what Chris what cookin’ on the Big Morning Show was Catfish Courtboullion !
4-5 pounds Catfish
2 cups chopped onions
1/2 cup of oil
1 cup chopped celery
2 cloves minced garlic
1 chopped bellpepper
1 can each of tomato sauce and tomato paste
Juice and rind of 1 lemon
1 tsp salt
Cayenne pepper to taste
1/4 each chopped green onions and parsley
Boil fish long enough to debone easily. (save fish stock)
Saute onions in oil until transparent, add celery, garlic, bellpepper, tomato sauce and paste, lemon rind, salt and cayenne. Cook 45 minutes on low heat. add one cup of fish stock (or more if too thick). Add lemon juice, green onions and parsley. Add fish to sauce and simmer 15-20 more minutes. Serve over rice. (see below)
Congratulations to Mary Etta Landry from Jeanerette, she recognized immediately that Rice is Whatcha’ Cooking on the Big Morning Show!
How to cook Rice
1 cup of rice 2 cups of water 1 T. oil 1 t. salt
Directions: Put all ingredients in a two quart saucepan and bring to a boil. Lower heat to medium ad cook until rice and water are at the same level. Cover, lower heat to low and cook 20 minutes. Reove from heat, let stand for 5 minutes before serving.
Another way to measure the proportions of rice to water, is to add enough water to the pan to cover the rice by the depth of one finger joint (index finger). This rule applies no matter how much rice your cooking.
Congratulations to Mark Thomassee of Arnaudville, he realized right off the bat that the recipe we were making was Banana’s Foster!
4 medium-size ripe bananas 1/2 cup butter 1 cup packed light brown sugar Dash of ground cinnamon 1/4 cup banana liqueur 1/2 cup rum
Vanilla Ice Cream
Cut bananas in half crosswise, then lengthwise. Melt butter in a large skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match (or torch). Let the flames die down then return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream 🙂
Congratulations to Shelley Sandridge of Carencro, she recognized the recipe we were cooking was for Crawfish Cornbread.
1 lb. Peeled LA Crawfish
1 stick of Butter
1/2 cup each of chopped onion, bell pepper and green onions
1 can of cream style corn Jar
1 package of cornbread mix
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 tsp baking powder
1 tsp. Heleaux’s Seasoning
3 eggs, beaten
3 jalapenos, chopped fine
Mix everything in a large bowl.
Pour into well greased 9 x 12 baking dish and bake at 350 for 45 mins or til golden brown & knife comes out clean.
Congratulations to Myra Stephens from Parks, she knew we were cookin’ the Cajun Dirty Rice Recipe from Genius Kitchen.
- 1 lb ground pork
- 1 lb ground chuck
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 1⁄2 cup dark roux (see Gumbo Base (Aka Roux))
- 1 tablespoon cajun seasoning
- 1 teaspoon salt
- 6 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon hot sauce
- 1 teaspoon black pepper
- 1⁄4 cup parsley, chopped
- 1⁄2 cup green onion, chopped
- 15 cups cooked rice, packed
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
Congratulations to Gerald Moreau of New Iberia- He knew that the Whatcha’ Cookin’ recipe Chris shared was for his family’s Pork and Sausage Jambalaya. He shared only a little information (his cousin Damian made him promise not to reveal too much) and Gerald got it on the first guess!!!
Congratulations to Gwen Lafleur of Mamou- She recognized that Whatcha’ Cookin’ with these ingredients is Hashbrown Casserole.
30 oz Bag Frozen Hashbrown Potatoes, 1 lb Heleaux’s Fresh Market Cut Ground Beef, 2 Teaspoons Heleaux’s Seasoning,1 teaspoon Minced Garlic, 8 oz Guidry’s Creole Mix (onion, bell pepper, celery), 10 oz Can Cream of Mushroom Soup, 10 oz Can Cream of Onion Soup, 3 oz Jar Hormel Real Bacon Bits, 6 oz French Fried Onions.
Brown Ground Beef then add Guidry’s Creole mix and cook until tender (approx. 15 minutes). Add all of the remaining ingredients except the French fried Onions and simmer for 20 Minutes. Pour the mixture into a baking dish or pan and top with French Fried Onions. Bake Uncovered @ 375F for 30 Minutes. ENJOY!
Congratulations to Jenny Broussard from Morse- She knew Whatcha’ Cookin’ is Chicken Fricassee.
- 1 hen, about 4 lbs, cut into serving pieces
- Salt and Cajun Chef Cayenne Pepper to taste
- 2/3 cups vegetable oil
- ½ cup all-purpose flour
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 4 to 5 cups warm water or chicken broth
- 2 bay leaves (optional)
- ¼ cup chopped parsley or 2 Tbsp Zatarain’s Parsley Flakes
- 3 Tbsp chopped green onions
Season the chicken pieces generously with salt and cayenne. Set aside. In a large black iron or stainless steel pot, make a roux by combining the oil and flour over medium heat. Stir constantly for about 20 to 25 minutes, or until it is dark brown. Add the onions and bell peppers. Cook, stirring often, for about 5 minutes, or until they are soft. Add the chicken pieces and stir to coat well with the roux mixture. Cook for about five minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer for about two hours, or until the chicken is tender. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. Makes about 8 servings.
Congratulations to Jake Prejean from Mire- He knows Whatcha’ Cookin’ is Crawfish Alredo Pasta.
Crawfish Alfredo Pasta
1 lb. Peeled LA Crawfish
16 oz. Spaghetti
8 oz. Guidry’s Fresh Creole Mix
1 stick of Butter
10 oz. Can of Cream of Shrimp Soup
1 Jar Bertolli Mushroom Alfredo Sauce
1 tsp. Heleaux’s Seasoning
1 tsp. Minced Garlic
Fresh Green Onions
Cook Pasta according to package directions, drain and place in bakeware. Saute Guidry’s
in butter with garlic and Heleaux’s Seasoning. Add all other ingredients except the crawfish and simmer
for 30 minutes. Add crawfish (Fresh or thawed) simmer 15 more minutes, mix with spaghetti and serve.
Congratulations to AJ Miller of Lafayette- He knew when you do what Chris Logan described… Whatcha’ Cookin is Heleaux’s Turkey Roll.
Heleaux’s Turkey Roll
Delicious deboned Turkey seasoned with Onion, Bell Pepper and Garlic and Heleaux’s Seasoning.
Perfect for Easter or any holiday or special occasion.
Preheat oven to 375…
Remove plastic wrap, place in roasting pan. Wrap in foil and bake for 30 mins per pound. (2.5 hours for a 5 pounder!)
Remove foil for last 30 minutes to allow for browning.
Check with meat thermometer for internal temp of 175.
Let rest 15 minutes and remove net.
Slice and serve with roasted veggies like asparagus, or cauliflower and Broccoli… YUMMY!
Congratulations to Gerald Moreau of New Iberia – He knew Whatcha’ Cookin with the ingredients Renee Revett and Chris Logan gave, was CRAWFISH FETTUCCINI. Here’s how to make it what you’re cookin’…
• 12 oz Fettuccini Noodles
• 2 lbs of Fresh LA Peeled Crawfish
• 1 stick of Butter
• 16 oz Guidry’s Creole Mix (onion, bell pepper and celery)
• 2- 10 oz cans Cream of Mushroom Soup
• 2- 10 oz cans Cream of Shrimp Soup
• 2 ½ teaspoons Heleaux’s Seasoning
• 1 teaspoon Dry Parsley Flakes
• ½ cup Fresh Chopped Green Onion
• 1 teaspoon fresh minced garlic
• 8 oz Velveeta Cheese
Cook Fettuccini Noodles according to package directions, drain and place in a baking dish or pan.
Cook the Guidry Creole Mix in Butter until tender (approx. 15 mins). Add remaining ingredients
except the Velveeta Cheese, and simmer for 20 minutes. Mix the sauce with the Fettuccini in the baking dish. Top and bake at 350 uncovered for 15 minutes.
The Big 102.1 Big Morning Show congratulates Cheryl Soronen of Eunice, the very first Whatcha’ Cookin’? winner of a shopping trip at Heleaux’s! Renee Revett and Chris Logan gave the ingredients a few at a time for Crawfish Corn Soup. Here’s how to make it what you’re cookin’…
CRAWFISH CORN SOUP
- 1 lb Fresh Peeled LA Crawfish
- 1 stick of butter
- 8 oz Guidry’s Fresh Cut Creole Mix
- 10 oz can of Rotel
- 10 oz can Cream of Shrimp Soup
- 15 oz can Cream Style Corn
- 16 oz Kitchen Basics Seafood Stock
- 2 t. Heleaux’s Seasoning
- 2 t. McCormick Lemon & Pepper Seasoning
- 1/2 t. Dry Parsley Flakes
- 1/4 cup Chopped Green Onions
Cooking Directions: Saute Creole mix in butter for about 10 minutes, all remaining ingredients (except Crawfish and Green Onions) and simmer on low/medium heat for 20 minutes. Add Crawfish and Green Onions and simmer on low for 10 more minutes. Can be served over rice or pasta or with crusty french bread.