Tujagues Pecan Pie From The Gumbo Pages Recipes

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TUJAGUE'S PECAN PIE (FROM THE GUMBO PAGES)



Tujague's Pecan Pie (From the Gumbo Pages) image

(Introduction by Malcolm Hébert) "When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. "This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years." (I have saved this from Chuck Taggart's recipes, truly a Southerner)

Provided by KissaMew

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
3 eggs
1 cup sugar
2/3 cup dark corn syrup (e.g., Karo syrup)
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons armagnac or 3 tablespoons other brandy
1 1/2 cups pecan halves

Steps:

  • Preheat the oven to 400 degrees.
  • In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
  • Pour the mixture into the pie shell and bake 10 minutes.
  • Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
  • Cool on a wire rack. Serves 6-8.
  • (Many thanks to Christopher Hébert for providing the recipe.).

GUMBO POT PIE



Gumbo Pot Pie image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 22

4 tablespoons olive oil
4 tablespoons flour
3 tablespoons butter or margarine
1 large onion, chopped
1 teaspoon minced garlic
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, chopped
1/2 pound smoked pork sausage, sliced
1/2 pound pork tasso, sliced
2 cups shrimp stock
2 teaspoons lemon juice
1/2 teaspoon cayenne pepper
1 dash hot sauce
1 teaspoon garlic salt
2 cups cooked rice, (boiled in shrimp stock)
2 pounds medium cleaned shrimp
1 pound crab meat
1 can okra cooked with tomatoes
1/2 cup sliced green onions, tops only
1 can refrigerated crescent rolls
Chopped parsley, for garnish

Steps:

  • Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
  • Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
  • Topping: Preheat oven to 350 degrees F.
  • Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.

TUJAGUE'S PECAN PIE



Tujague's Pecan Pie image

When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years.

Provided by lkadlec

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 9

1 9 inch pie shell, unbaked
3 eggs
1 cup sugar
2/3 cup Dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons armagnac or 3 tablespoons other brandy
1 1/2 cups pecan halves

Steps:

  • Preheat the oven to 400 degrees.
  • In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
  • Pour the mixture into the pie shell and bake 10 minutes.
  • Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 585.4, Fat 31, SaturatedFat 7, Cholesterol 115.9, Sodium 303.4, Carbohydrate 75.9, Fiber 2.6, Sugar 45.2, Protein 6.4

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