Lou Osburn makes good scents...whether she's spicing things up in her kitchen or tending her beautiful rose garden.
“When the rage for Cajun food came along in the ’80s, I dived in!” recalls Lou Osburn of Shreveport, Louisiana. “I was lucky to have good cooks all around me and I set out to learn from them.
“I love fresh food in almost any fashion. Anything cooked with the ‘holy trinity’ (bell peppers, onions and celery) holds my mouthwatering attention the longest. Jambalayas, gumbos and etouffes are always delicious. But simple food, prepared simply, is the best of all!”
Lou’s colorful Shrimp and Spinach Pasta is a versatile dish that highlights either shrimp or crawfish—both plentiful in the Gulf coast state. “Crawfish are in season here from early spring until June—and we buy them from street vendors and in grocery stores,” she notes. “They’re delicious cooked and eaten right from the shell.”
Another staple of life in Shreveport is the annual Mardi Gras celebration. “I take
“My mother taught me the hospitality that good food engenders,” says Lou, a retired teacher. “I enjoy the rewards of cooking—the smells in the kitchen, the pleasure of setting the table and the friendship and camaraderie that settles down over a crowd (you know the sound) as they begin to enjoy a good meal.
“Mother taught me to love canning and preserving fruits and vegetables, too. Many a hot July morning she would roust me out of bed and haul me up into the fig tree to pick those wonderful fruits before the blue jays defiled them. Juice dripped from my mouth as I sampled those lovely deep purple figs. Many of them made it into the bucket, though…and the reward was homemade fig ice cream and preserves.
“My son Stephen and I have a good time in the kitchen,” adds Lou. “He’s expanded his horizons beyond American food to include many ethnic dishes. My husband was also a marvelous cook, knowing just how to bring out the flavors in foods. The simple act of turning garden-fresh vegetables and a simple protein into a satisfying meal is magic!"
Lou shares, “Okay, here is a favorite crawfish dish. It’s really tasty and a cinch to prepare.”
Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell peppers and mushrooms and cook until softened, about 5 minutes, stirring frequently. Add the garlic and cook briefly. Add the BASIL and cheese or pesto, stir well, then add the crawfish or shrimp and cook until the shellfish is nearly done, about 3-4 minutes. Add the spinach and THYME and cook briefly. Serve over angel hair pasta.
Prep. time: 15 minutes
Cooking time: 10-12 minutes
Yield: 4
Nutritional Information: Servings 4;
Serving Size 1 1/2 cups (410g); Calories 440; Calories from fat 140; Total fat 15g; Cholesterol 175mg; Sodium 410mg; Carbohydrate 44g; Dietary Fiber 6g.
Lou writes, “Okay, let’s think about Red Beans and Rice: a staple of Cajun cooking, and in many ways a simple Southern dish with flair.”
Pick through the beans, discarding the funny looking ones. Cover with water and let soak overnight.
Stock: Place the ham hocks or ham bone in a stock pot with the water, celery, onion, bell pepper and BAY LEAVES. Stir well. Cover and simmer until the meat is fork tender, about 1 hour, stirring occasionally. Remove the meat and set aside to cool, discarding the bone. Strain the stock, discarding the vegetables and BAY LEAVES. You will need about 6 cups of the stock, so you may choose to save the remaining stock for another recipe or reduce the stock for richer flavor. Remove the meat from the bones and cut or tear into bite-sized pieces.
Drain the beans and place in a pot with 4 Cups of the stock. Bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add 2 Cups more stock, sausage, ham, chopped celery, onion and bell pepper, garlic, CAJUN SEASONING and simmer for 30 minutes. Scrape the pan bottom fairly often, but DO NOT STIR if it begins to scorch, just turn the heat down. It will taste fine if the bottom is a little scorched but not if the scorched stuff is scraped up and stirred back into the beans. Taste and add Tabasco/hot sauce as desired. Serve over hot rice.
Prep. time: 90 minutes stock prepping and cooking plus overnight bean soaking
Cooking time: 60 minutes
Serves: 6-8
Nutritional Information: Servings 8;
Serving Size 2 cups (498g); Calories 540; Calories from fat 130; Total fat 14g; Cholesterol 75mg; Sodium 1460mg; Carbohydrate 62g; Dietary Fiber 16g.
