SEVEN LAYER PASTA SALAD

Seven Layer Pasta Salad

TOTAL TIME: Prep: 20 min. + chillingYIELD:10 servings

Ingredients

• 1-1/2 cups uncooked small pasta shells
• 1 tablespoon canola oil
• 3 cups shredded lettuce
• 3 hard-cooked eggs, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup julienned fully cooked ham
• 1 cup julienned hard salami
• 1 package (10 ounces) frozen peas, thawed
• DRESSING:
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped green onions
• 2 teaspoons Dijon mustard
• TOPPINGS:
• 1 cup (4 ounces) shredded Colby or Monterey Jack cheese
• 2 tablespoons minced fresh parsley

Directions

• 1. Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. 
• 2. Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over the top. Cover and refrigerate for several hours or overnight. 
• 3. Just before serving, sprinkle with cheese and parsley. Yield: 10 servings.

MISSISSIPPI CORNBREAD SALAD

MISSISSIPPI CORNBREAD SALAD

1 8 1/2 - ounce package corn muffin mix

1 cup mayonnaise

1 8 - ounce carton sour cream

1 1 - ounce envelope ranch dry salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

2 15 1/2 - ounce can pinto beans, rinsed and drained

2 15 1/4 - ounce can whole kernel corn, drained

10 slices bacon, crisp-cooked, drained, and crumbled

3 cups coarsely chopped tomatoes (6 medium)

1 cup chopped green and/or red sweet pepper (1 large)

1/2 cup sliced green onions (4)



directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill for 4 to 24 hours.
*Tip: If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

ANOTHER PASTALAYA

Cajun Pastalaya
Makes about 8 servings

1/4 cup salt plus 3/4 teaspoon, divided
1 -16 oz penne pasta
3 tablespoon olive oil, divided
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons plus 1 teaspoon Creole Seasoning, divided
3/4 pound boneless, skinless chicken breast, cut into 1 inch cubes
3/4 pound Andouille or Spicy Conecuh sausage, cut into 1/2 inch cubes
1/2 cup diced yellow onion
1/2 cup diced green pepper
1 tablespoon minced garlic
1/2 cup chicken stock
1 -14.5 oz can diced tomatoes
1 tablespoon fresh thyme
1/2 cup heavy cream
2 tablespoons chopped fresh basil
1/2 cup Parmesan cheese


Add water to a large stockpot 3/4 full and bring to a boil over high heat. Add 1/4 cup of the salt as it begins to boil. Place the pasta in the water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 8 to 12 minutes. Drain and set aside. Reserve 1 cup of the pasta cooking water to use later.
Season the shrimp with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon salt, set aside. Do the same with the chicken using 2 teaspoons of the Creole Seasoning and 1/8 teaspoon of the salt, set aside. 

In a large skillet, add 1 tablespoon of the olive oil and coat the bottom, heat to medium heat. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp and set aside. Add another tablespoon olive oil to the pan and sear the chicken for 3 minutes, turning to ensure even browning. Remove the chicken and set aside with the shrimp.

Place the remaining tablespoon of olive oil in the pan and add the sausage, onions and bell peppers. Sauté, stirring occasionally, until the sausage is lightly brown and the onions are translucent, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the chicken stock and scrape with a spoon to remove any browned bits that have formed, cook about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Creole Seasoning and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream and cook an additional 2 minutes. 

Return the shrimp and chicken to the pan, as well as the pasta and the reserved 1-cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken cooks through and until most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve hot with warm French bread.

PASTALAYA CAJUN

Real Cajun Pastalaya

"This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do."

1 rotisserie chicken
remove meat, chop
1/2 lb andouille sausages or 1/2 lb other sausage, cut lengthwise then sliced
1 medium onion, of choice chopped ( I like Vidalia)
1 medium green bell pepper, chopped
1 tablespoon minced garlic ( less if you prefer)
2 cans Rotel Tomatoes, UNDRAINED
1 cup chicken broth ( or water or boullion)
2 cups penne pasta, uncooked
1 tablespoon italian seasoning
1 teaspoon cajun seasoning ( Tony Chachere's, Slap Ya Mama, etc)
2 stalks green onions, sliced


In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
Add garlic and cook a few more minutes.
Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.

SHRIMP BOULETTES

These crispy seafood balls will remind many Cajuns of a childhood treat that was common during Lent. For extra kick, season the bread crumbs, with salt, pepper or cayenne, if you like.

Shrimp Boulettes
Makes 8 servings

1/2 cup onions, diced

1/4 cup red bell peppers, seeded and diced

1/4 cup poblano peppers, seeded and diced

1 tablespoon jalapeño peppers, seeded and diced

1-1/2 teaspoons garlic, minced

1 pound shrimp, cooked and peeled

5 slices stale bread, broken into small pieces

1 each egg, beaten

3 tablespoons green onions, chopped

2 tablespoons parsley, chopped

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon Cajun seasoning

1/4 teaspoon cayenne

1-1/2 cups dried, fine bread crumbs

In a food processor with a metal blade, combine onions, peppers, garlic, shrimp, bread and egg. Pulse a few times to finely chop mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season mixture with salt, pepper and cayenne.

Fill a large Dutch oven with oil to a depth of 3 inches. Preheat oil to 350 degrees. Shape shrimp mixture into small balls, about 1 tablespoon each. Roll balls in bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate.

•

Richard notes that the fillets retain a firm texture even after pickling. The pickling mixture can be refrigerated over night but it is essential to bring it to room temperature before pouring it over the fillets.

CRAWFISH and OYSTER BOUDIN

Crawfish and Oyster Boudin
Makes 6 links

1 pound crawfish tail meat

1 pound oysters

1-1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/4 teaspoon white pepper

2 tablespoons canola oil

1/2 cup green onion, green and white finely chopped

1 cup onion, finely chopped

1/4 cup green bell pepper, finely chopped

1/4 cup poblano peppers, finely chopped

1/4 cup jalapeno peppers, finely chopped

1/2 cup celery, finely chopped

1/4 teaspoon garlic, minced

1 tablespoon tomato paste

3 cups cooked long-grain white rice

2 tablespoons parsley, finely chopped

3 tablespoons green onion, tops only sliced

8 ounces prepared hog casings

In large bowl, combine crawfish, oysters, salt and peppers. Set aside. In large skillet over medium heat, add canola oil, and cook onions, peppers, celery, garlic and tomato paste until softened, about 5 minutes. Add crawfish/oyster mixture, and cook 15 minutes more. Remove from heat, and fold in rice, parsley and green onion tops.

Stuff casings while filling is still hot, twisting into 4-inch links. In large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. Drain. In a large skillet, cook boudin links over medium-high heat until golden brown on all sides

•

SMOKED CATFISH TERRINE

Smoked Catfish Terrine
Makes 4 servings

2 tablespoons kosher salt

2 tablespoons brown sugar

12 ounces catfish fillets

8 ounces cream cheese

2 tablespoons chopped fresh dill or parsley

Zest of 1 lemon

Pinch of ground nutmeg

1 small radish, chopped

A few slices of radish and fresh springs of dill

Grilled bread slices or crackers

In a small bowl, mix together salt and sugar. Coat the catfish with this mixture and refrigerator in a plastic bag for about 5 hours. Rinse the fillets and pat dry with a paper towel. Place uncovered in the refrigerator overnight.

Preheat a smoker to 225 degrees with pecan or oak chunks. Hot-smoke the fillets until the fish flakes easily and is cooked through, about 20-30 minutes. Cool the fillets completely in the refrigerator, then coarsely shred the fish into a bowl. Mix in cream cheese, herbs, zest, nutmeg and radish.

Line a ramekin or small bowl with plastic wrap. Lay a few slices of radish and sprigs of dill on bottom for presentation. Fill with catfish and cream cheese mixture. Chill for about 1 hour, then unmold onto small plate and serve with grilled bread or crackers.