Sunday, April 21, 2013

Sunday Dinner on the Bayou with Chere Cohen

Today, I'm featuring Louisiana author, Chere Cohen, and a recipe for Crawfish Bisque.


Cheré Dastugue Coen is an award-winning journalist, instructor of writing, playwright, novelist and cookbook author. A native of New Orleans, Cheré now makes her home in Lafayette, Louisiana. Her books include the cookbook travelogue Cooking in Cajun Country with “Cajun” Karl Breaux and Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets with Jude Bradley. Visit her website at www.louisianabooknews.com.
 
MAGIC'S BAG
 
New Orleans native and journalist Cheré Dastugue Coen has joined with California writer and spiritual consultant Jude Bradley to examine the history, culture and lure of gris gris or mojo bags in their book, “Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets” (Llewellyn, Dec. 1, 2010, ISBN 978-0-7387-1903-0).
 
What if you could carry a prayer or spell with you all the time? With a specially crafted gris gris bag at hand, you hold the power to attract love, protection, good fortune, and anything you wish into your life.
 
“Magic’s in the Bag” is the only book that teaches you everything you need to know about creating and using gris gris bags. It takes you on a fascinating and fun exploration of the history of mojo bags and charms, from ancient Greek, Roman, Egyptian, and Celtic beliefs to early Native American and African spiritual practices to modern voodoo in New Orleans.
 
You’ll find more than 75 simple spells to empower your gris gris bag, including enchantments for beauty, fidelity, and creativity, contacting spirits, safe travel, and sweet dreams. You’ll get tips on growing your own gris gris garden. Alphabetical lists of magical correspondences for moon phases, herbs, crystals, stones, and shells make it easy to determine the best time and the optimal ingredients for making your wishes come true.
 
Exploring Cajun Country
A Tour of Historic Acadiana
 
 
Louisiana’s famous Cajun Country is a place where today’s travelers can still experience the rich heritage and traditions that began in the eighteenth century. From foodways and folk tales to music and festivals, Acadiana offers something you can’t get anywhere else. Journey through this historic and unique part of the state with travel writer and historian Cheré Coen as your guide. Experience Cajun Country through its exceptional cuisine, area events and historic attractions.
 
If you would like to schedule an interview with the author, please contact Katie Parry at 843.577.5971, ext 113 or katie.parry@historypress.net
 

Read Chere's travel blogs at:


 
Now for dinner!!!! Crawfish Bisque, from Don's Seafood
 
 
 
1 garlic clove (minced)
1c green onions (chopped)
2 white onions (chopped)
1 bell pepper (chopped)
... ½ stick unsalted butter 
1 fresh jalapeno pepper (chopped)
2 celery stalks (chopped)
¼ c fresh parsley (chopped)
3 lb. fresh Louisiana crawfish tails (with fat)
DON’S All Purpose Seasoning to taste
Red pepper to taste
1/4 c oil
1/4 c flour
1 qt water
19"X 13" pan cooked cornbread (crumbled)
2 eggs (beaten)
 
 
In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent (4-6 min.). Add crawfish tails, DON’S All Purpose Seasoning and pepper to taste. Cook until crawfish tails are tender (3-4 min.). In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and ½ of vegetables and tail mixture to roux. Simmer on low heat for 30-40 minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish heads and drop into bisque. Cook for an additional 4-6 minutes. (If crawfish heads are not available, spoon stuffing into tablespoon – size balls, roll in bread crumbs and bake until brown at 400°, then drop into bisque. Enjoy!

DON'S SEAFOOD Cajun Since 1934 - LIKE US & FOLLOW US on  Facebook
 

3 comments:

Vonnie said...

This recipe just makes me so hungry. I've heard a lot about the gris-gris. Never heard if it works though, the positive spell thing I mean.

Can we have a recipe for corn bread?

Sharon Ledwith said...

Mmmm - crawfish and magic - just the right blend! Great Sunday supper and author combo, Rita! Best wishes in all your publishing ventures, Chere!

Rita Monette, Writer said...

Thanks for stopping by, Vonnie and Sharon. BTW, Vonnie, I'm smack in the middle of Lethal Refuge. What a thriller! Don't know if Gris Gris works or not, but I'm not one to mess around with those thing. bwahahhaaa.