recipes from real cajun by donald link
TRANSCRIPT
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 17
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 27114 REAL CAJUN
Fried Chicken and Andouille GumboSERVES 10 TO 12
Where I grew up in Louisiana there were only two kinds of gumbo chicken and sausage and
seafood I love both of course but this recipe in particular holds a special place because itrsquos
similar to my grannyrsquos Unabashedly rustic this gumbo has chicken bones and skin in the pot two
ingredients essential for depth and flavor (trust me on this Irsquove tried leaving them out) Frying the
chicken first seasons the oil for making the roux adding another layer of flavor
The choice of sausage is important because the gumbo takes on its character I use spicy
andouille sausage or another smoked sausage as long as it isnrsquot overly smoky You can use anysausage that you like but yoursquoll want to adjust the seasonings accordingly (be sure to taste it
before adding it to your gumbo)
1 (3- to 4-pound) chicken
Chicken seasoning
2 teaspoons salt
1 teaspoon ground black pepper
frac12 cup all-purpose flour
1frac14 cups plus 2 tablespoons vegetable oil
1frac12 cups all-purpose flour
1 medium onion cut into small dice
3 celery stalks cut into small dice
1 poblano chile stemmed seeded and cut
into small dice
1 green bell pepper cored seeded and cut
into small dice
1 jalapentildeo pepper stemmed seeded and
finely chopped
3 garlic cloves minced
1 tablespoon salt
1 frac12 teaspoons ground black pepper
1 teaspoon cayenne pepper
1frac12 teaspoons chili powder
1 teaspoon ground white pepper
1 teaspoon paprika
1frac12 teaspoons fileacute powder
3 quarts chicken broth
1 pound andouille sausage sliced into
frac12-inch half-moons
3 cups sliced (frac12-inch slices) okra
(about 1 pound)
Cut the chicken into eight pieces with the skin on Cut the breast meat from the
bones and chop into 2-inch pieces Lay the chicken on a plate or sheet pan and season
evenly on both sides with salt and pepper Dust with flour and shake off excess
Heat 1frac14 cups of the oil in a large cast-iron skillet to 350degF over medium-high
heat (a pinch of flour should sizzle in the oil when itrsquos ready) Fry the chicken in
batches so as not to overcrowd the pan about 3 minutes on each side until light
golden (the chicken does not need to cook all the way through it just needs to color)
Transfer the chicken to a plate lined with paper towels
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 37FAMILY GATHERING S 115
Add the flour to the oil and stir gently with a whisk preferably one with a long
handle (see Note) Leave the heat on medium-high for the first 10 minutes As theroux starts to darken lower the heat in increments When the roux reaches a light
brown color reduce the heat to low and continue cooking until it takes on a smooth
dark brown color about 40 minutes total
Carefully and slowly stir the onion celery peppers garlic salt black pepper
cayenne chili powder white pepper paprika and fileacute powder into the roux and stir
with a wooden spoon (Donrsquot use the whisk because the roux will be very thick at
this point) Be careful when adding the vegetables to the roux because it will create
a burst of steam Allow the roux to cool briefly
Transfer the roux to a large soup pot Heat the roux over medium-high heat stirin the chicken broth and bring to a boil Whisk the stock frequently as it comes to a
boil because roux can stick to the bottom of the pot Reduce heat to low and simmer
for about 30 minutes Every now and then skim off the oil that rises to the surface
a good bit will float to the top as the soup cooks
Add the chicken and continue to simmer stirring occasionally for 45 minutes
Add the sausage and simmer very slowly for about 1 more hour skimming all the
while until the chicken falls away from the bones Taste the stock If it still has a
strong roux flavor add a few more cups of stock or water
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high
heat Add the okra and sauteacute stirring or flipping the okra in the skillet for about8 minutes until itrsquos lightly browned and the gooey slime has cooked out Add the
okra to the gumbo and simmer an additional 15 minutes
The gumbo is finished when there is no more oil rising to the top As with all
soups and stews gumbo is always better the second day so yoursquoll be happy to have
plenty of leftovers
NOTE Although you can stir the roux with a metal spoon I highly discourage it A
spoon collects liquid and makes it easier to splash out of the pan and burn you By
contrast a whisk allows the roux to pass through it and reduces the possibility ofsplashing as well as getting into the sides of the pan Itrsquos important that you whisk
the entire bottom of the pan when cooking roux if you miss a spot the flour can
stick and burn which will give the entire pot an acrid flavor Remember to stir
slowlymdashroux has been called ldquoCajun napalmrdquo because if it gets on your skin it
sticks and burns Roux will catch on fire if left unattended
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 47166 REAL CAJUN
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 57ALL THE FIXINrsquoS 167
Cast-Iron HushPuppiesSERVES 4 AS A SIDE DISH
When I was attending Louisiana State University in Baton Rouge there was (and still is) a restau-
rant on campus called The Chimes where you could get a bowl of shrimp and corn soup with a
side of hush puppies for about five dollars which left us enough money to get a pitcher of beer
For a poor college student thatrsquos a pretty good deal They were the best Irsquod tastedmdashuntil these
The addition of pureed ldquogreenrdquo flavors like jalapentildeos scallions and parsley adds a fresh brighttaste and gives them a cool color too
frac12 small onion chopped
1 small jalapentildeo pepper stemmed seeded
and chopped
1 bunch scallions (green and white parts)
thinly sliced
2 tablespoons minced parsley
1 cup yellow cornmealfrac12 cup all-purpose flour
1 tablespoon sugar
2frac12 teaspoons baking powder
frac12 teaspoon salt
1 teaspoon dried thyme
frac14 teaspoon cayenne pepper
frac34 cup whole milk
1 eggVegetable oil for frying
Combine the onion jalapentildeo scallions and parsley in a food processor or blender
and pulse to a rough puree
Whisk together the cornmeal flour sugar baking powder salt thyme and
cayenne in a small bowl
In a separate bowl whisk together the milk and egg Add the vegetable puree and
stir to combine Add the wet ingredients to the dry ingredients and stir until com-
bined For the best results refrigerate the batter for at least 30 minutes before frying
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over highheat until it reaches 350degF
Working in batches of six carefully add the batter to the hot oil 1 heaping
tablespoon at a time use another spoon to scrape it off keeping it in a ball shape
Fry turning until golden 2 to 3 minutes then transfer with a slotted spoon to
paper towels to drain briefly Transfer the hush puppies to a shallow baking pan and
keep hot in a 200degF oven while frying remaining batter (bring the oil back to 350degF
in between batches)
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 27114 REAL CAJUN
Fried Chicken and Andouille GumboSERVES 10 TO 12
Where I grew up in Louisiana there were only two kinds of gumbo chicken and sausage and
seafood I love both of course but this recipe in particular holds a special place because itrsquos
similar to my grannyrsquos Unabashedly rustic this gumbo has chicken bones and skin in the pot two
ingredients essential for depth and flavor (trust me on this Irsquove tried leaving them out) Frying the
chicken first seasons the oil for making the roux adding another layer of flavor
The choice of sausage is important because the gumbo takes on its character I use spicy
andouille sausage or another smoked sausage as long as it isnrsquot overly smoky You can use anysausage that you like but yoursquoll want to adjust the seasonings accordingly (be sure to taste it
before adding it to your gumbo)
1 (3- to 4-pound) chicken
Chicken seasoning
2 teaspoons salt
1 teaspoon ground black pepper
frac12 cup all-purpose flour
1frac14 cups plus 2 tablespoons vegetable oil
1frac12 cups all-purpose flour
1 medium onion cut into small dice
3 celery stalks cut into small dice
1 poblano chile stemmed seeded and cut
into small dice
1 green bell pepper cored seeded and cut
into small dice
1 jalapentildeo pepper stemmed seeded and
finely chopped
3 garlic cloves minced
1 tablespoon salt
1 frac12 teaspoons ground black pepper
1 teaspoon cayenne pepper
1frac12 teaspoons chili powder
1 teaspoon ground white pepper
1 teaspoon paprika
1frac12 teaspoons fileacute powder
3 quarts chicken broth
1 pound andouille sausage sliced into
frac12-inch half-moons
3 cups sliced (frac12-inch slices) okra
(about 1 pound)
Cut the chicken into eight pieces with the skin on Cut the breast meat from the
bones and chop into 2-inch pieces Lay the chicken on a plate or sheet pan and season
evenly on both sides with salt and pepper Dust with flour and shake off excess
Heat 1frac14 cups of the oil in a large cast-iron skillet to 350degF over medium-high
heat (a pinch of flour should sizzle in the oil when itrsquos ready) Fry the chicken in
batches so as not to overcrowd the pan about 3 minutes on each side until light
golden (the chicken does not need to cook all the way through it just needs to color)
Transfer the chicken to a plate lined with paper towels
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 37FAMILY GATHERING S 115
Add the flour to the oil and stir gently with a whisk preferably one with a long
handle (see Note) Leave the heat on medium-high for the first 10 minutes As theroux starts to darken lower the heat in increments When the roux reaches a light
brown color reduce the heat to low and continue cooking until it takes on a smooth
dark brown color about 40 minutes total
Carefully and slowly stir the onion celery peppers garlic salt black pepper
cayenne chili powder white pepper paprika and fileacute powder into the roux and stir
with a wooden spoon (Donrsquot use the whisk because the roux will be very thick at
this point) Be careful when adding the vegetables to the roux because it will create
a burst of steam Allow the roux to cool briefly
Transfer the roux to a large soup pot Heat the roux over medium-high heat stirin the chicken broth and bring to a boil Whisk the stock frequently as it comes to a
boil because roux can stick to the bottom of the pot Reduce heat to low and simmer
for about 30 minutes Every now and then skim off the oil that rises to the surface
a good bit will float to the top as the soup cooks
Add the chicken and continue to simmer stirring occasionally for 45 minutes
Add the sausage and simmer very slowly for about 1 more hour skimming all the
while until the chicken falls away from the bones Taste the stock If it still has a
strong roux flavor add a few more cups of stock or water
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high
heat Add the okra and sauteacute stirring or flipping the okra in the skillet for about8 minutes until itrsquos lightly browned and the gooey slime has cooked out Add the
okra to the gumbo and simmer an additional 15 minutes
The gumbo is finished when there is no more oil rising to the top As with all
soups and stews gumbo is always better the second day so yoursquoll be happy to have
plenty of leftovers
NOTE Although you can stir the roux with a metal spoon I highly discourage it A
spoon collects liquid and makes it easier to splash out of the pan and burn you By
contrast a whisk allows the roux to pass through it and reduces the possibility ofsplashing as well as getting into the sides of the pan Itrsquos important that you whisk
the entire bottom of the pan when cooking roux if you miss a spot the flour can
stick and burn which will give the entire pot an acrid flavor Remember to stir
slowlymdashroux has been called ldquoCajun napalmrdquo because if it gets on your skin it
sticks and burns Roux will catch on fire if left unattended
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 47166 REAL CAJUN
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 57ALL THE FIXINrsquoS 167
Cast-Iron HushPuppiesSERVES 4 AS A SIDE DISH
When I was attending Louisiana State University in Baton Rouge there was (and still is) a restau-
rant on campus called The Chimes where you could get a bowl of shrimp and corn soup with a
side of hush puppies for about five dollars which left us enough money to get a pitcher of beer
For a poor college student thatrsquos a pretty good deal They were the best Irsquod tastedmdashuntil these
The addition of pureed ldquogreenrdquo flavors like jalapentildeos scallions and parsley adds a fresh brighttaste and gives them a cool color too
frac12 small onion chopped
1 small jalapentildeo pepper stemmed seeded
and chopped
1 bunch scallions (green and white parts)
thinly sliced
2 tablespoons minced parsley
1 cup yellow cornmealfrac12 cup all-purpose flour
1 tablespoon sugar
2frac12 teaspoons baking powder
frac12 teaspoon salt
1 teaspoon dried thyme
frac14 teaspoon cayenne pepper
frac34 cup whole milk
1 eggVegetable oil for frying
Combine the onion jalapentildeo scallions and parsley in a food processor or blender
and pulse to a rough puree
Whisk together the cornmeal flour sugar baking powder salt thyme and
cayenne in a small bowl
In a separate bowl whisk together the milk and egg Add the vegetable puree and
stir to combine Add the wet ingredients to the dry ingredients and stir until com-
bined For the best results refrigerate the batter for at least 30 minutes before frying
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over highheat until it reaches 350degF
Working in batches of six carefully add the batter to the hot oil 1 heaping
tablespoon at a time use another spoon to scrape it off keeping it in a ball shape
Fry turning until golden 2 to 3 minutes then transfer with a slotted spoon to
paper towels to drain briefly Transfer the hush puppies to a shallow baking pan and
keep hot in a 200degF oven while frying remaining batter (bring the oil back to 350degF
in between batches)
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 37FAMILY GATHERING S 115
Add the flour to the oil and stir gently with a whisk preferably one with a long
handle (see Note) Leave the heat on medium-high for the first 10 minutes As theroux starts to darken lower the heat in increments When the roux reaches a light
brown color reduce the heat to low and continue cooking until it takes on a smooth
dark brown color about 40 minutes total
Carefully and slowly stir the onion celery peppers garlic salt black pepper
cayenne chili powder white pepper paprika and fileacute powder into the roux and stir
with a wooden spoon (Donrsquot use the whisk because the roux will be very thick at
this point) Be careful when adding the vegetables to the roux because it will create
a burst of steam Allow the roux to cool briefly
Transfer the roux to a large soup pot Heat the roux over medium-high heat stirin the chicken broth and bring to a boil Whisk the stock frequently as it comes to a
boil because roux can stick to the bottom of the pot Reduce heat to low and simmer
for about 30 minutes Every now and then skim off the oil that rises to the surface
a good bit will float to the top as the soup cooks
Add the chicken and continue to simmer stirring occasionally for 45 minutes
Add the sausage and simmer very slowly for about 1 more hour skimming all the
while until the chicken falls away from the bones Taste the stock If it still has a
strong roux flavor add a few more cups of stock or water
Heat the remaining 2 tablespoons oil in a medium skillet over medium-high
heat Add the okra and sauteacute stirring or flipping the okra in the skillet for about8 minutes until itrsquos lightly browned and the gooey slime has cooked out Add the
okra to the gumbo and simmer an additional 15 minutes
The gumbo is finished when there is no more oil rising to the top As with all
soups and stews gumbo is always better the second day so yoursquoll be happy to have
plenty of leftovers
NOTE Although you can stir the roux with a metal spoon I highly discourage it A
spoon collects liquid and makes it easier to splash out of the pan and burn you By
contrast a whisk allows the roux to pass through it and reduces the possibility ofsplashing as well as getting into the sides of the pan Itrsquos important that you whisk
the entire bottom of the pan when cooking roux if you miss a spot the flour can
stick and burn which will give the entire pot an acrid flavor Remember to stir
slowlymdashroux has been called ldquoCajun napalmrdquo because if it gets on your skin it
sticks and burns Roux will catch on fire if left unattended
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 47166 REAL CAJUN
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 57ALL THE FIXINrsquoS 167
Cast-Iron HushPuppiesSERVES 4 AS A SIDE DISH
When I was attending Louisiana State University in Baton Rouge there was (and still is) a restau-
rant on campus called The Chimes where you could get a bowl of shrimp and corn soup with a
side of hush puppies for about five dollars which left us enough money to get a pitcher of beer
For a poor college student thatrsquos a pretty good deal They were the best Irsquod tastedmdashuntil these
The addition of pureed ldquogreenrdquo flavors like jalapentildeos scallions and parsley adds a fresh brighttaste and gives them a cool color too
frac12 small onion chopped
1 small jalapentildeo pepper stemmed seeded
and chopped
1 bunch scallions (green and white parts)
thinly sliced
2 tablespoons minced parsley
1 cup yellow cornmealfrac12 cup all-purpose flour
1 tablespoon sugar
2frac12 teaspoons baking powder
frac12 teaspoon salt
1 teaspoon dried thyme
frac14 teaspoon cayenne pepper
frac34 cup whole milk
1 eggVegetable oil for frying
Combine the onion jalapentildeo scallions and parsley in a food processor or blender
and pulse to a rough puree
Whisk together the cornmeal flour sugar baking powder salt thyme and
cayenne in a small bowl
In a separate bowl whisk together the milk and egg Add the vegetable puree and
stir to combine Add the wet ingredients to the dry ingredients and stir until com-
bined For the best results refrigerate the batter for at least 30 minutes before frying
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over highheat until it reaches 350degF
Working in batches of six carefully add the batter to the hot oil 1 heaping
tablespoon at a time use another spoon to scrape it off keeping it in a ball shape
Fry turning until golden 2 to 3 minutes then transfer with a slotted spoon to
paper towels to drain briefly Transfer the hush puppies to a shallow baking pan and
keep hot in a 200degF oven while frying remaining batter (bring the oil back to 350degF
in between batches)
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 47166 REAL CAJUN
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 57ALL THE FIXINrsquoS 167
Cast-Iron HushPuppiesSERVES 4 AS A SIDE DISH
When I was attending Louisiana State University in Baton Rouge there was (and still is) a restau-
rant on campus called The Chimes where you could get a bowl of shrimp and corn soup with a
side of hush puppies for about five dollars which left us enough money to get a pitcher of beer
For a poor college student thatrsquos a pretty good deal They were the best Irsquod tastedmdashuntil these
The addition of pureed ldquogreenrdquo flavors like jalapentildeos scallions and parsley adds a fresh brighttaste and gives them a cool color too
frac12 small onion chopped
1 small jalapentildeo pepper stemmed seeded
and chopped
1 bunch scallions (green and white parts)
thinly sliced
2 tablespoons minced parsley
1 cup yellow cornmealfrac12 cup all-purpose flour
1 tablespoon sugar
2frac12 teaspoons baking powder
frac12 teaspoon salt
1 teaspoon dried thyme
frac14 teaspoon cayenne pepper
frac34 cup whole milk
1 eggVegetable oil for frying
Combine the onion jalapentildeo scallions and parsley in a food processor or blender
and pulse to a rough puree
Whisk together the cornmeal flour sugar baking powder salt thyme and
cayenne in a small bowl
In a separate bowl whisk together the milk and egg Add the vegetable puree and
stir to combine Add the wet ingredients to the dry ingredients and stir until com-
bined For the best results refrigerate the batter for at least 30 minutes before frying
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over highheat until it reaches 350degF
Working in batches of six carefully add the batter to the hot oil 1 heaping
tablespoon at a time use another spoon to scrape it off keeping it in a ball shape
Fry turning until golden 2 to 3 minutes then transfer with a slotted spoon to
paper towels to drain briefly Transfer the hush puppies to a shallow baking pan and
keep hot in a 200degF oven while frying remaining batter (bring the oil back to 350degF
in between batches)
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 57ALL THE FIXINrsquoS 167
Cast-Iron HushPuppiesSERVES 4 AS A SIDE DISH
When I was attending Louisiana State University in Baton Rouge there was (and still is) a restau-
rant on campus called The Chimes where you could get a bowl of shrimp and corn soup with a
side of hush puppies for about five dollars which left us enough money to get a pitcher of beer
For a poor college student thatrsquos a pretty good deal They were the best Irsquod tastedmdashuntil these
The addition of pureed ldquogreenrdquo flavors like jalapentildeos scallions and parsley adds a fresh brighttaste and gives them a cool color too
frac12 small onion chopped
1 small jalapentildeo pepper stemmed seeded
and chopped
1 bunch scallions (green and white parts)
thinly sliced
2 tablespoons minced parsley
1 cup yellow cornmealfrac12 cup all-purpose flour
1 tablespoon sugar
2frac12 teaspoons baking powder
frac12 teaspoon salt
1 teaspoon dried thyme
frac14 teaspoon cayenne pepper
frac34 cup whole milk
1 eggVegetable oil for frying
Combine the onion jalapentildeo scallions and parsley in a food processor or blender
and pulse to a rough puree
Whisk together the cornmeal flour sugar baking powder salt thyme and
cayenne in a small bowl
In a separate bowl whisk together the milk and egg Add the vegetable puree and
stir to combine Add the wet ingredients to the dry ingredients and stir until com-
bined For the best results refrigerate the batter for at least 30 minutes before frying
Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over highheat until it reaches 350degF
Working in batches of six carefully add the batter to the hot oil 1 heaping
tablespoon at a time use another spoon to scrape it off keeping it in a ball shape
Fry turning until golden 2 to 3 minutes then transfer with a slotted spoon to
paper towels to drain briefly Transfer the hush puppies to a shallow baking pan and
keep hot in a 200degF oven while frying remaining batter (bring the oil back to 350degF
in between batches)
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 67
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher
872019 Recipes from Real Cajun by Donald Link
httpslidepdfcomreaderfullrecipes-from-real-cajun-by-donald-link 77
Excerpted from Real Cajun by Donald LinkCopyright copy2009 by Donald Link Excerpted bypermission of Clarkson Potter a division ofRandom House Inc All rights reserved No partof this excerpt may be reproduced or reprinted
without permission in writing from the publisher