Recipes by Raoul Couvillon
Raoul’s Shrimp Etouffee
Here is yet another rendition of Shrimp Etouffee that I have worked a little. I’ve had many compliments for this version. Ingredients 2 pounds peeled deveined shrimp (cut into bite sized pieces) 1/2 cup chopped celery 1 medium chopped onion 1 stick butter (8 Tbsp) 1 tbsp tomato paste 1/2 ...
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Couvillion’s Eggplant Rice Dressing
Excellent as side dish with any meat or as a main dish served with vegetables. This recipe was adapted from a recipe that traditionally uses pork. Ingredients 2 pounds ground turkey, ground sirloin beef or pork 2 to 3 large egg plants, peeled & cubed 1 large yellow onion, chopped ...
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Spicy Chicken & Sweet Potatoes
I came up with this combination as a weekday after work, something good in a hurry – What’s in the kitchen moment. It’s a healthy and surprisingly tasty dish. Ingredients 4 medium frozen skinless chicken breasts 3 medium sweet potatoes peeled & diced in one inch cubes 2 tbsp extra ...
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Hot Spicy Okra with Rice
The author says of this recipe: “The Tabasco is the secret ingredient. The okra still has good texture but is softened enough and the flavor is much more like fried okra. Everyone who likes okra and even some that don’t because of the slime really like this dish.” Ingredients 1 ...
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MeatBalls With Rice & Gravy (Classic)
The author/chef writes – “I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful. This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. ...
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Red Beans and Rice
A Cajun Classic! The general consensus is to soak beans 8 to 10 hours before cooking noting however you cook beans without pre-soaking.Also sauteing veggies can be done and will enhance flavor. Ingredients 1 pound dried red kidney beans 1 medium yellow onion diced 1 medium bell pepper diced 4 ...
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