Louisiana Sue has recently appeared twice as guest chef on ABC-TV's local Bay Area afternoon magazine show, View From The Bay. The following two recipes were demonstrated on the air by Sue and they can be seen by clicking on each one's link.
Make a mouth-watering jambalaya sandwich bursting with Cajun flavor - and really impress your guest! See a Flash movie of this demo on the KGO TV web site. (It will no longer be archived after 29 December.)
Ingredients:In large skillet heat bacon drippings. Add celery, onions, sausage and bell peppers. Cook on medium heat till hot and well mixed Then add chicken, garlic powder, Cajun seasoning and green onions, cook on medium heat for 5-7 minutes. Add water stir and simmer for a few more minutes, cover and let sit for 30 minutes
Slice French rolls, lightly toast, place cheese on bottom of each roll then spoon jambalaya mixture on top of cheese and close sandwich.
Makes 2 filling sandwiches.
Best served hot. Suggested side dishes: Fried Sweet potatoes and Cole Slaw.
Try a delicious deep-fried turkey that'll delight your family and friends for Thanksgiving. Louisiana Sue, the event director and chef from "Wildhorse Grill" in Davis, is back to show us a mouth-watering recipe that you can try at home. See a Flash movie of this demo on the KGO TV web site. (It will no longer be archived after 1 February.)
IngredientsIn a bowl or jar, mix thoroughly seasoning, garlic powder and hot water, until all seasoning is dissolved. Add melted butter, keep in jar till ready to inject into turkey. Completely thaw turkey, if frozen. Preheat oil to 400 degrees. Louisiana Sue likes to use the master built electric fryer or 350 degrees in a propane fryer. Remove the giblets and neck: reserve for other uses (like cornbread dressing.) If present, remove and discard plastic leg holder and pop up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Cajun or Creole seasoning. Place turkey breast side up, in the basket. Slowly lower basket into hot oil: be cautious of spattering oil. Maintain oil temperature around 350 degrees fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant read thermometer in the meaty part of the thigh: it is done when it reads 180 degrees. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife. (Serves 8-10)
About Louisiana Sue:Louisiana Sue Ramon was born with a crawfish in her mouth and Mardi Gras in her heart. Sue was transplanted from the New Orleans area to Northern California in the mid 1980's.
Sue is an author of a cook book, founded the West Coast Cajun/Zydeco Music & Dance Association, and has been instrumental in bringing Zydeco music to the West Coast. Almost every Friday night, Sue hosts a Zydeco party that attracts hundreds to the Eagles Hall in Alameda. The event, called "The Hottest Zydeco Dance Scene Outside of Louisiana" features a Zydeco dance party complete with Zydeco dance lessons.
For many years, Sue was front and center at the famed Napa Gumbo Ya Ya and Crayfish Festival. Now she will be leading the New Orleans-style parade through the streets of downtown Napa at the Wine Country Cajun Food & Music Festival on October 6.
Sue is currently the Banquet & Special Event Director at Wildhorse Grill at Wildhorse Golf Club in Davis, CA.