Copeland's of New Orleans Recipes

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Copeland’s of New Orleans Bananas Foster

½ cup (1 stick) whole butter
4 whole bananas, peeled and cut into fourths
1 tspn cinnamon
1 cup light brown sugar
¼ cup light cream or half-and-half
1 oz banana liqueur
1 oz rum

Place half of the butter in a heavy gauge skillet over medium heat and melt. Add the sugar and cream. Cook approximately 2 minutes until the sugar is dissolved.

Add cut bananas and the cinnamon to the skillet and stir to coat. Remove the skillet from the flame. Add the rum and the banana liqueur.

Swirl to incorporate and place the skillet back on the flame.
(Caution: The alcohol may ignite when you place it back on the flame.)

Add the remaining butter and swirl to incorporate.

Serve over your favorite ice cream, pound cake, or biscuits.

Copeland’s of New Orleans Beer Cheese Ball

1 lb cheddar cheese, grated
1 lb Velveeta cheese, grated
3 cloves garlic, chopped
3 tbsp Worcestershire sauce
½ can beer
1 tspn salt
1 tspn powdered mustard
Tabasco sauce, to taste
paprika for garnish
parsley, chopped, for garnish

Combine ingredients; shape into desired form. Wrap cheese with plastic wrap; refrigerate overnight.

Unwrap cheese; sprinkle with paprika and parsley.

Serve with crackers.

Copeland’s of New Orleans Bowtie Chips Appetizer

8 oz bowtie pasta
2 eggs
2 to 3 tbsp milk
seasoned bread crumbs
oil (for frying)

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.

Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs.

Fry pasta in oil until deep golden brown.

Serve with spinach and artichoke dip.

Copeland’s of New Orleans Chicken and Tasso Pasta

3 cups diced chicken breast
4 tspn Creole seasonings
1 cup julienne tasso
½ cup (1 stick) butter
1 cup green onions, sliced ¼"
1 pint heavy cream
2 tspn Creole seasonings (additional)
3 lb cooked pasta (fettuccine or linguini)
¼ cup grated Parmesan cheese

Cook pasta and drain well. Season chicken pieces with Creole Seasoning.

Melt butter in a saute pan. Add tasso and saute until tender and lightly browned.

Add chicken and green onions and saute until chicken is white.

Add heavy cream and additional seasonings. Return to a simmer.

Add drained pasta to sauce and bring back to a simmer.

Using tongs, transfer pasta to bowl and top with remaining chicken and sauce.

Sprinkle with Parmesan cheese. Serve immediately.

Copeland’s of New Orleans Crab Stuffed Catfish Bordelaise

1 catfish filet stuffed with fresh lump crabmeat
olive oil, to brush
½ tspn Creole seasoning
½ tspn butter
½ lb julienne mixed peppers
1 tbsp whipped garlic butter

Brush skillet with olive oil.

Season filet with Creole seasoning. Brush with olive oil.

Drizzle softened butter on top of fish.

In another skillet, cook the peppers with a tbsp of olive oil until lightly caramelized. (approx 2-3 minutes).

Place the stuffed catfish in the oven preheated to broil on high heat. (approx 7-8 minutes)

Drain oil from peppers and place on heated plate. Place fish on top of peppers.

Top with semi-softened whipped garlic butter. Serve sizzling hot!

Copeland’s of New Orleans Crawfish Etouffee

6 cups water
2 bay leaves
1 tspn lobster base
1 lb fresh crawfish tail meat
pinch black pepper
pinch white pepper
pinch cayenne
1 tbsp paprika
1 tspn peanut oil
1 cup chopped yellow onion
4 tspn flour
salt to taste
1 cup chopped green onions
1 tspn minced garlic
3 tbsp finely chopped parsley
6 cups cooked white rice

Prepare a stock by bringing the water to a boil. Add bay leaves and lobster base. Allow to boil for about 20 minutes or until the water has reduced to 5 cups of stock. Hold aside.

In a mixing bowl, combine the crawfish tails with black, white, and cayenne pepper. Add the paprika and stir together well.

In a medium-size pot, heat the peanut oil at a near high setting. Oil should be hot but not smoking. Add the chopped yellow onion and stir until translucent. Add the crawfish tails and stir until they are heated and cooked through and have attained a good bond with their fat. Add flour and mix well.

Pour in stock gradually, stirring constantly, until sauce achieves a substantial thickness and consistency. Season with salt to taste.

Add the green onions, garlic, and parsley. Reduce the heat to a medium setting and simmer for about 10 minutes more. Serve over a bed of cooked white rice.

Copeland’s of New Orleans Creole Eggplant Pirogue

1 eggplant, sliced ½" thick
white flour
salt and pepper, to taste
1 egg
2 cups milk
seasoned breadcrumbs

shrimp stock

2 tbsp butter
1 tbsp fresh garlic, minced
2 tbsp green onions, sliced
1 tspn fresh parsley, minced
50-60 shrimp, peeled
salt and pepper, to taste

Creole sauce

¼ lb salted butter
¼ lb yellow onions, diced
2 tbsp minced garlic
1 tbsp fresh basil, chopped
½ lb green bell peppers, diced
¼ lb celery, diced
2 tbsp sugar
¼ lb roma tomatoes, diced
1 cup chicken stock
¼ gal tomato sauce
salt and pepper, to taste

For sauteed eggplant: In a bowl combine your egg with milk to make and egg wash. Set to the side. Next, season each side of eggplant slice with salt and pepper. Dust with flour, and shake off excess. Now submerge the eggplant in the egg wash. Make sure no dry flour spots remain. Shake off excess.

Now, coat the eggplant with breadcrumbs. Fry eggplant for three minutes in a 350°F fryer. Drain. Place on plate.

For shrimp stock: Melt butter in a 10" saute pan. Add garlic and toss. Add green onions and parsley. Saute without browning. This will take about 1 minute.

Next, add shrimp, salt, and pepper. Saute until shrimp are pink and begin to curl, about ¾ done.

For Creole sauce: Melt butter in a stockpot or steam kettle. Saute onions, garlic and basil until onions are translucent. Add peppers, celery, sugar, salt, pepper, and diced tomatoes. Saute until peppers lose their bright color and begin to soften. This will take about five minutes.

Next, add shrimp sauce and lower heat to a simmer until thick.

Remember to stir frequently to prevent scorching. This will take 75 to 120 minutes depending on your batch size.

Serve with yellow rice. Cover with Creole sauce. Place fried eggplant on the side and enjoy.

Copeland’s of New Orleans Creole Style Cheesecake

2½ oz bisquick biscuit mix
2½ oz flour
3½ oz pecan pieces
¾ cup dark brown sugar
1 stick unsalted butter, melted

cheesecake filling

2½ lbs cream cheese, softened at room temperature
½ lb sugar
2 tbsp vanilla extract
1 lb whipped topping (container)
Preparation & Cooking Instructions

for cheesecake base: Combine all dry ingredients, breaking up any large pieces of brown sugar.

Add pecan pieces and melted butter and mix thoroughly.

Press mixture evenly into a 10

Place pan on a baking sheet and place in a preheated 350°F oven for 13 minutes. Allow to cool at room temperature.

For cheesecake filling: Cream together softened cream cheese and sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth.

Using rubber spatula scoop into pre-baked pie shell and smooth the top.

Cover tightly with plastic wrap and freeze overnight or at least 8 hours.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.

Copeland’s of New Orleans Hot Crab Claws

2 tspn garlic
1 tspn parsley, chopped
2 tbsp scallions, chopped
2 tbsp butter, divided
2 tspn Cajun seasoning
6 oz fresh crab claws, crawfish tails or shrimp
3 oz chicken stock
1 oz Italian dressing

Place seasoning, herbs, garlic and half the butter in a preheated skillet; saute until butter is melted.

Add seafood, chicken stock and Italian dressing; increase heat to high and toss until seafood is cooked through.

Add remaining butter; swirl into the sauce. Do not boil.

Copeland’s of New Orleans Jambalaya Pasta

2 tspn salted butter
1 boneless chicken breast, cut into pieces
2 oz andouille sausage cubed
2 oz smoked sausage, cubed
2 oz shrimp, peeled and deveined
½ cup sliced bell pepper, mixed red, green, yellow if desired
½ cup sliced button mushrooms
2 tbsp green onions sliced
½ tspn Creole seasoning
2 oz beef gravy
2 oz marinara sauce
8 oz penne pasta

In a preheated skillet, add the butter and the two sausages.

Saute them until heated through and the fat has rendered approx. 1-2 minutes.

Add the chicken then the shrimp and saute for about a minute or more.

Add the pepper, mushrooms, green onions, and spice, toss and saute for another minute.

Add both sauces and bring to a boil.

Add the heated pasta and toss thoroughly to coat pasta well.

Copeland’s of New Orleans Pan Fried Shrimp Scampi

12 jumbo shrimp, peeled and deveined
½ tspn Cajun seasoning
flour to dust
2 beaten eggs with a splash of milk to thin
2 oz olive oil
1/8 tspn crushed red pepper
1 cup loosely packed spinach, stemmed, washed and julienne
8 to 12 roasted garlic cloves
1 medium tomato, peeled, seeds removed then diced
1/3 cup artichoke hearts, quartered
¼ tspn Cajun seasoning
4 oz shrimp stock
2 tbsp butter
½ lb angel hair pasta
freshly grated Parmesan cheese

Season peeled and cleaned shrimp with Cajun seasoning then dust with flour, dip in the egg wash, and then back in the flour.

Shake off excess before placing in a preheated skillet in which olive oil has been heated gently.

Cook shrimp approximately 1 minute per side over medium heat until golden brown.

Remove the shrimp and set aside on a warm plate while you make the sauce.

Add olive oil to heated skillet then add crushed red pepper, spinach, roasted garlic, diced tomatoes, artichoke hearts, and Cajun seasoning.

Saute until spinach is wilted then add shrimp stock.

Heat to a simmer then add butter and stir until butter is melted. Turn off the flame.

Add pasta, which has been cooked to al dente. Toss with sauce.

Place on heated plate and top with browned shrimp.

Sprinkle with freshly grated Parmesan cheese.

Copeland’s of New Orleans Shrimp Ducky

4-6 shrimp
½ cup button mushrooms
1-2 oz cooked duck meat
6 oz duck sauce (roux based)

Melt butter in skillet.

Add shrimp and mushrooms. Let shrimp cook until pink and also let mushrooms cook until soft.

Add duck meat.

Finally, finish off with duck sauce and let simmer until hot. Serve over pasta or rice.

Copeland’s of New Orleans Spinach Artichoke Dip

1 x 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
lemon juice
¼ tspn Tabasco sauce, or to taste

In a food processor or blender, chop artichoke hearts; set aside.

Wash spinach well; blanch in boiling water. Drain well and squeeze dry.

Add to food processor or blender with remaining ingredients and process until just blended.

Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.

Copeland’s of New Orleans Swamp Pie

20 oz graham cracker crumbs
6 oz chocolate fudge
½ gallon vanilla ice cream
12 oz sliced roasted almonds
12 oz shredded roasted coconut
5 oz whipped cream
8 oz butter or margarine

Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9" springform pan to form a crust.

Take 2 oz of fudge and spread on top of crumbs.

Place ¼ gallon of ice cream on top of fudge.

Next, spread 2 oz of fudge over ice cream then place 4 oz of coconut.

Place remaining ice cream on coconut and follow with 2 oz fudge, 4 oz almonds and 4 oz coconut as done before.

Top with whipped cream and remaining almonds and coconut.

Place in deep freezer for 3 to 4 hours.

For Roasted Coconut and Almonds: Place coconut on a metal sheet pan and put in oven at 350°F for approximately 3½ minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.