2 tablespoons unsalted butter

1 stalk celery, finely chopped

4 green onions, white and green parts only, thinly sliced

4 cloves garlic, very finely chopped

1 teaspoon grated lemon zest

1 teaspoon Tabasco Sauce

½ cup white wine or water

1 teaspoon salt-free Cajun seasoning

1 pound fresh, peeled crawfish tails

4 ounces cream cheese, cut into 8 small chunks

3 sheets homemade or thawed frozen puffed pastry, at least 9 x 9-inches square

Egg Wash: 1 egg and 1 tablespoon cold water, beaten with a fork

 Place a skillet over medium heat and add the butter. When it is hot, add the celery, green onions and garlic and cook for about 4 minutes, until softened. Stir in the lemon zest, Tabasco, wine and Cajun Seasoning. Bring to a simmer and add the crawfish tails. Stir for about 2 minutes, until warmed through, then stir in the cream cheese and continue stirring until the cheese has melted. Remove the pan from the heat and let cool to room temperature.

 Preheat the oven to 375 degrees

 On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Using a 4-inch plate as a guide, trace and cut out 4 circles of pastry from each of the 3 sheets. Transfer the 12 pastry circles to 2 parchment-lined baking sheets. Place a heaping tablespoon of filing on one side of each dough circle. Brush egg wash around the outer edge. Fold the dough over to enclose the filling and press with fingers or the tines of a fork to seal securely. Brush each pie lightly with egg wash.

 Bake for 30 minutes, or until puffed and golden brown. Let stand for 5 minutes, then serve on a doily-lined platter, if desired.

Meat Pies came to special attention at the Jazz Fest Food Booths. They are a popular eat-in-hand snack for wandering around the music stages.

 If you are hungry for a meat pie and don’t have much time, try this easy version for a great hors D’Oeuvre, snack or meal. Our recipe calls for purchased puff pastry and commercial hot pork sausage combined with ingredients found in every pantry.

 1 lb hot pork breakfast sausage, or ½ lb pound sausage and ½ lb ground beef

1 medium onion, finely diced

½ medium red bell pepper, finely diced

2 cloves garlic, minced

1 small Louisiana yam, (or sweet potato) peeled and coarsely grated

1 teaspoon fresh basil, chopped

¼ teaspoon Cayenne

¼ teaspoon cracked black pepper

¼ teaspoon white pepper

2 teaspoons Worcestershire Sauce

3 sheets puff pastry, 9×9 inches, from the grocery freezer section

1 egg beaten with 1 tablespoon of water for egg wash

 Place a large skillet over medium heat and sauté the meat, crumbling it into small pieces as it cooks. Remove from pan and drain on paper towels. Drain all but 1 tablespoon of fat from the pan and add the onions, bell pepper and garlic and cook until soft. Add the grated yam and cook 10 to 15 minutes. Add the basil, pepper and Worcestershire and stir well. Remove from heat. Taste and adjust seasoning.

 Preheat oven to 375 degrees

 On a lightly floured surface, roll out the puff pastry to 1/8 inch thickness. Using a 4-inch plate as a guide, trace and cut out 4 circles of pastry from each of the 3 sheets. Transfer the 12 pastry circles to 2 parchment-lined baking sheets. Place a heaping tablespoon of filling and press with fingers or the tines of a fork to seal securely. Brush each pie lightly with egg wash.

 Bake in the oven for 30-35 minutes or until golden brown.

Like this recipe? Check out more like it in Arnaud’s cookbook!

Do you know what inspiration behind the hostess uniform?

The uniforms were inspired by the movie Gigi which took place during turn of the century Paris. This was the same era as as Arnaud’s inception.

Serves 6

Ingredients:

¼ Cup Clarified Butter

6 Small Pompano Fillets, skinless about 6 ounces each

¾ Cup Garlic Butter (recipe listed below)

1 Pound Louisiana Gulf Shrimp

1 Teaspoon Fresh Oregano, finely chopped

1 Teaspoon Fresh Thyme, finely chopped

1 Teaspoon Fresh Basil, finely chopped

1 Teaspoon Red Pepper Flakes

1 Teaspoon Black pepper, coarsely cracked

½ Cup Diced Tomatoes, canned, peeled, and drained

1 Cup Beurre Blanc Sauce, warm (recipe listed below)

Method: Preheat the oven to low heat and place six dinner plates inside to warm. Assemble the Garlic Butter, herbs and spices, tomatoes and Beurre Blanc Sauce near the stove.

Place a very large skillet (or cook in batches) over high heat and add the clarified butter. Season the fillets with salt and pepper, and sauté, without crowding, for 2 to 3 minutes on each side, until golden (total cooking time will depend on the thickness of the fillets). Transfer the pompano to a platter and keep warm in the oven, loosely covered with aluminum foil, while you make the sauce.

Add the garlic butter to the same skillet used for cooking the fish and place over medium heat. Add the shrimp and cook until they turn pink, about 2 minutes. Spoon off the excess butter from the pan and add the chopped herbs, red pepper flakes, black pepper, and tomatoes. Cook for 2 minutes, stirring occasionally, and then stir in the Beurre Blanc Sauce.

Presentation: Spoon the sauce and shrimp over the pompano and serve immediately, providing the hot plates at the table.

Garlic Butter
Yield: 1-1/2 cups

Ingredients:

3 Sticks (12 ozs.) Unsalted Butter, at room temperature

6 Cloves Garlic, very finely chopped

¼ Cup Herbsaint Liqueur or Pernod

1 Cup Flat-Leaf Parsley, finely chopped

Kosher Salt or Sea Salt

Freshly Ground Black Pepper

2 Teaspoons Louisiana Crystal Hot Sauce

Method: In a food processor or an electric stand mixer, mix the butter until smooth. Add the chopped garlic and process until smooth, then add the Herbsaint, chopped parsley, and salt and pepper to taste. Mix until completely smooth and all of the liqueur is absorbed; this may take 3 to 5 minutes in a stand mixer, but will take less time in a food processor. Taste for seasoning and adjust if necessary.

Beurre Blanc Sauce
Yield: About 1 cup

Ingredients:

1/3 Cup Dry White Wine

1/3 Cup Heavy Cream

1 Large Shallot, very finely chopped

1 ½ Sticks (6 ozs.) Unsalted Butter, cut into 1/2 -inch cubes, softened

½ Teaspoon Kosher Salt or Sea Salt

1/8 Teaspoon White Pepper, preferably freshly ground

2 Tablespoons Fresh Chives, snipped

2 Teaspoons Louisiana Crystal Hot Sauce

Method: In a small saucepan, combine the wine, cream, shallot, and place over medium-high heat. Bring to a boil, and then reduce the heat to low. Simmer gently until reduced to about 2 tablespoons, watching carefully, for about 10 minutes. Set aside for up to one hour before finishing the sauce, if desired, or finish immediately.

Place the saucepan over low heat to warm through, if necessary. As soon as it is steaming, add all of the butter at once and swirl the saucepan or whisk the sauce continuously until the butter is thoroughly absorbed and the sauce is smooth. Remove from the heat immediately, and stir in the pepper and chives. Use within 10 minutes or keep warm, covered, in the top of a double boiler over hot but not simmering water for up to one hour, stirring occasionally.

Oysters Arnaud includes five different recipes for baked toppings. They are Oysters Bienville, Oysters Rockefeller, Oysters Kathryn, Oysters Ohan and Oysters Suzette. Oysters Kathryn was created and named for Casbarian’s, Katy and Oysters Ohan was similarly devised in honor of the late Ohan Casbarian, beloved patriarch of the Casbarian family and Katy’s grandfather. Each recipe is included here: however preparing them all at once may be a daunting task. Presentation of just one recipe is still a singular pleasure and easier on the cook.

The toppings may be made a day in advance and refrigerated, then used to crown the waiting oysters before baking them together and serving immediately.

Oysters Bienville

*Serves 8 to 10*

• 1 tablespoon vegetable oil
• 2/3 cup finely chopped white mushrooms
• 4 tablespoons (2 ounces, ½ stick) unsalted butter
• 1-1/2 teaspoons very finely chopped garlic
• 4 large shallots, finely chopped
• ½ lb cooked shrimp, finely diced
• 1 tablespoon all-purpose flour
• ½ cup brandy
• ½ cup heavy cream
• 1 teaspoon ground white pepper
• 6 tablespoons grated Romano cheese
• 4 tablespoons dry breadcrumbs
• ¼ cup finely chopped flat-leaf parsley
• 1 teaspoon Kosher or sea salt
• Freshly ground black pepper
• ½ teaspoon Cayenne pepper
• 2 dozen plump, salty, oysters, freshly shucked and the flat sides of the shells reserved
• About 2 lbs rock salt (optional)
• Lemon wedges wrapped in muslin sleeves, for serving

In a large, heavy saucepan, warm the vegetable oil and sauté the chopped mushrooms for about 4 minutes, stirring. Remove from the pan with a slotted spoon, press with another spoon to remove excess liquid and set aside.

In the same pan, melt the butter over low heat and sauté the garlic and shallots for about 3 minutes, stirring frequently, until softened.

Add the diced shrimp and stir to mix, then sprinkle evenly with the flour. Stir together, add the reserved mushrooms and increase heat to medium.

Stirring constantly, deglaze the pan with the brandy. Stir in the cream and cook for 2 to 3 minutes, until smooth. Stir in the Romano, dry breadcrumbs, parsley, salt, a touch of black pepper and the Cayenne to a soft moundable consistency. A small amount of milk may be added if the mixture is too thick.

Remove the pan from the heat and transfer the mixture to a glass or ceramic bowl. Cool to room temperature, then refrigerate for about 1-1/2 hours, or until thoroughly chilled.

Preheat the oven to 400 degrees. Wash the oyster shells well and pat dry. Drain the oysters and place one in each of the 24 shells, or use two smaller oysters per shell if necessary.

Place the shells in a large, heavy roasting pan lined with a ½-inch layer of rock salt, or place six filled oyster shells in each of four pie pans lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping).

Top each oyster with on generous tablespoon of the Bienville mix and bake for 15 to 18 minutes, or until nicely browned.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate.

Garnish with a wrapped lemon wedge and serve immediately.

Oysters Rockefeller

*Serves 6*

• 2 tablespoons unsalted butter
• 12 slices raw bacon, very finely chopped
• 4 cups finely chopped celery
• 1 cup seeded and de-ribbed green pepper, finely chopped
• 3 tablespoons very finely chopped garlic
• 1 cup finely chopped white onion
• 4 cups blanched and drained spinach, chopped
• 2 bay leaves
• 1 pinch dried thyme
• 1 pinch Cayenne pepper
• 2 tablespoons finely chopped fresh basil
• 1/3 cup Herbsaint liqueurs or Pernod
• 1 tablespoon finely chopped fresh basil
• Kosher or sea salt and freshly ground pepper
• 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
• About 2 pounds rock salt
• Lemon wedges wrapped in muslin sleeves for serving

In a medium sauté pan, melt the butter over medium heat and cook the bacon until the fat has been rendered and bacon is crisp, about 5 minutes.

Add the celery, green pepper, garlic and onion, then stir and sauté until the vegetables are softened, 4 to 5 minutes. Stir in the bay leaves, thyme, cayenne and parsley, then drizzle the Herbsaint and continue cooking for 1 minute. Then reduce the heat and simmer for 2 minutes. Remove the bay leaves, add the basil and season to taste with salt and pepper.

In a blender or food processor, puree about half of the mixture, and then stir it back into the original pan, mixing together thoroughly. Transfer to a covered container, cool to room temperature and refrigerate for about 1 hour to firm the mixture.

Preheat the oven to 400 degrees.

Was the flat oyster shells well, and pat them dry. Drain the oysters and place on in each prepared shell. Place the shells in a large, heavy roasting pan lined with a ½-inch layer of rock salt, or place six oyster shells in each of six pie pans lined with salt.

Top each oyster with one generous tablespoon of Rockefeller sauce and bake for 15 to 18 minutes, until nicely browned.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate.

Garnish with a wrapped lemon wedge and serve immediately.

Oysters Kathryn

*Serves 6*

• 1 can artichoke hearts, drained and finely chopped
• ½ cup fresh breadcrumbs
• 1 large egg, lightly beaten
• ½ cup heavy cream
• ½ teaspoon finely chopped fresh basil
• ½ cup grated Parmesan cheese
• Juice of 1 lemon
• 1 clove garlic, very finely chopped
• Kosher or sea salt and freshly ground black pepper
• 6 lemon wedges wrapped in muslin sleeves, for serving
• 3 dozen plump, salty oysters, preferably freshly shucked
• 6 pans rock salt (optional)

In a mixing bowl, combine the chopped artichoke hearts, breadcrumbs, egg, cream, basil, Parmesan, lemon juice and garlic. Season to taste with salt and pepper and combine thoroughly, using a fork.

Cover and refrigerate for at least half an hour and up to 2 hours. Preheat the oven to 400 degrees. Scrub the oyster shells well and pat them dry. Drain the oysters and place on in each shell. Place the shells on the large, heavy roasting pan (or place six oysters in each pan of rock salt). Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate (or, if baked in pans of rock salt, place each pan on a dinner plate). Garnish with a wrapped lemon wedge and serve.

Oysters Suzette

*Serves 6*

• ½ lb raw bacon
• 2 green bell peppers, seeded and finely chopped
• 1 medium white onion, minced
• 2 celery stalks, string removed, finely chopped
• ¼ cup pimiento, finely chopped
• ½ cup fish stock or oyster liquor
• 1 tablespoon lemon juice
• 1 dash Angostura bitters
• 1/8 teaspoon dried thyme leaves
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• About 2 pounds rock salt (optional)
• 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
• Lemon wedges or halves, wrapped in muslin sleeves, for serving

In a large heavy skillet, sauté the bacon with the green peppers, onion and celery. Stir and cook for 5 to 7 minutes until the bacon fat is rendered and the vegetables are soft. Pour off the fat.

Add the pimiento, fish stock or oyster liquor, lemon juice, bitters and thyme. Bring to a boil and cook for 5 minutes.

Meanwhile, in a separate small saucepan prepare the Roux by cooking the butter and flour together for 5 minutes, stirring occasionally to ensure even cooking. Blend the Roux with the vegetable mixture and stir until thickened.

Transfer the cooked mixture to a glass or ceramic bowl. Cool to room temperature, then refrigerate for about 1-1/2 hours, or until thoroughly chilled.

Preheat the oven to 400 degrees.

Wash the oyster shells well and pat dry. Drain the oysters and place one in each of the 36 shells, or use two smaller oysters per shell in necessary.

Place the shells in a large, heavy roasting pan lined with ½ inch layer of rock salt, or place six filled oyster shells in each of four pie panes lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping). Top each oyster with 1 generous tablespoon of the Suzette mix and bake for 15 minutes.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate. If baked in pie pans of rock salt, place each pan on a dinner plate.

Garnish with a wrapped lemon wedge or halves and serve immediately.

Oysters Ohan

• 2 medium eggplants
• 1 cup olive oil
• ½ lb Andouille or other smoked sausage, finely chopped
• ½ shallot, very finely chopped
• ½ yellow bell pepper, seeded, de-ribbed and finely chopped
• ½ medium red onion, finely chopped
• 2 stalks celery, finely chopped
• 1 small clove garlic, very finely chopped
• ¼ cup white wine
• ½ cup chicken stock
• 2 bay leaves
• Pinch of Cayenne pepper
• ½ teaspoon ground white pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ½ teaspoon dried oregano
• Kosher or sea salt and freshly ground pepper
• 3 dozen plump, salty oysters, freshly shucked and the flat sides of the shells reserved
• About 2 pounds rock salt (optional)
• Lemon wedges or halves wrapped in muslin sleeves, for serving

Using a nice sharp vegetable peeler, peel the eggplants, scoop out any seeds and chop finely. Place a large sauté pan over medium heat and add the olive oil. When it is hot, add the eggplant, Andouille, shallot, yellow pepper, onion and celery. Sauté the mixture until the vegetables are softened and the onion is transparent, about 10 minutes. Add the garlic and cook for one minute more. Add the wine, chicken stock and bay leaves and simmer the mixture until almost all the liquid has evaporated.

Stir in the Cayenne and white peppers, thyme, marjoram and oregano, and cook, stirring, for 4 minutes more. Taste and season with salt and pepper as desired. Remove the bay leaves and cool to room temperature, then refrigerate, covered for a least 1-1/2 hours, to firm.

Preheat the oven to 400 degrees.

Scrub the oyster shell well and pat them dry. Drain the oysters and place on in each shell. Place the shells on a large, heavy roasting pan. Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate. If baked in pie pans of rock salt, place each pan on a dinner plate.

Serves 8

 This Specialty may also be offered as a dip served with croutons or crackers

 Small Baguette of French bread

¼ cup unsalted butter

1 cup finely chopped onion

½ cup finely chopped celery

½ cup finely chopped green bell pepper

1 small clove garlic, very finely chopped

1 pound cream cheese, at room temperature

1 cup sour cream

1 pound jumbo lump crabmeat, picked over and all bits of shell and cartilage removed

2 teaspoons Creole seasoning

2 green onions, white and green parts, thinly sliced

¼ cup finely chopped fresh parsley

½ cup grated parmesan cheese

1 cup grated Swiss cheese

Parsley sprigs, for garnish

Preheat the oven to 350 degrees. To make the croutons, slice the baguette into ¼-inch rounds. Arrange the slices on a baking sheet and toast just until pale golden. Turn and brush the other side lightly with olive oil, toast again until golden and set aside.

In a large saucepan, melt the butter over medium-low heat. Add and sauté the onion, celery and bell pepper until translucent, about 7 minutes. Add the garlic and cook for a minute or two, until tender but not browned. Add the cream cheese and sour cream and stir constantly until the cream cheese melts and the mixture comes to a simmer. Gently stir in the crabmeat, reduce the heat to very low and simmer for 3 minutes.

Add the Creole seasoning, green onions, parsley, Parmesan and Swiss cheese. Stir together to blend and bring to a boil, then remove from heat.

Divide the mixture among individual ramekins or shallow serving dishes and place on plate with several croutons alongside each one, for scooping. Garnish with the parsley sprigs and serve hot.

Watch as Arnaud’s French 75 Bartender, Chris Hannah, teaches you to make a classic New Orleans Sazerac. Cheers!

 There is an on-going argument in New Orleans regarding the suitability of adding raisins to bread pudding. This is exactly the delicious kind of quarrel New Orleanians love to engage in so that they have a suitable excuse to prepare and taste different versions. While there are as many recipes for bread pudding as there are restaurants in New Orleans, this one is a particularly splendid example, a rich custard-laced square brought to the table draped in warm, buttery whiskey sauce. Arnaud’s recipe uses raisins; if preferred they can be left out.

 2 large egg yolks

5 whole large eggs

½ cup granulated sugar

2-1/2 cups whole milk, scalded

½ cup heavy cream, scalded

3 ½ cups stale French bread crumbs

6 to 8 slices French bread, 1-inch thick

½ cup raisins

¼ cup dark rum

4 tablespoons clarified butter

1 tablespoon cinnamon

1 tablespoon sugar and ¼ teaspoon cinnamon, mixed

 Preheat the oven to 350 degrees. Butter a 2-quart casserole. In a small bowl, pour the rum over the raisins and set aside to plump. In the bowl of an eclectic mixer set at low speed, mix together yolks, eggs and sugar. Add the milk and cream and mix well. Mix the vanilla.

 Combine the bread chunks, 2 tablespoons of the butter, cinnamon and rum-raisins in a large mixing bowl. Pour a generous amount of the pudding mixture over the bread. Stir to mix all ingredients and pour into the buttered casserole. Smooth the surface with the back of a spoon.

 Dip the bread slices in the remaining pudding mixture and place over the pudding, overlapping to cover the edges of the dish. Pour any remaining pudding over all. Drizzle with the remaining clarified butter and sprinkle generously with cinnamon sugar.

 Cut parchment paper to fit the top of the dish, butter lightly and place over the surface of the pudding. Cover the dish tightly with aluminum foil and set the casserole dish inside a pan fill with hot water to within ½ inch of the top of the baking dish. Bake for approximately 50 minutes, remove the foil and bake 10 minutes longer.

 Whiskey Sauce

 Yield: About 2 Cups

Whiskey Sauce will keep at room temperature for 3 to 4 days. For those who are not fans of bourbon, rum or cognac makes a fine substitute. If desired, the alcohol may be eliminated entirely and a small amount of flavoring such as almond extract substituted.

 3 large eggs

1 cup (8 Ounces, 2 sticks) butter, melted and still warm

½ cup granulated sugar 1-1/2 teaspoons bourbon

 Using a mixer, whip the eggs at high speed until they are thick and pale. Reduce the speed to low and slowly add the warm butter. Gradually add the sugar and mix until cool, and then slowly add the whiskey, blending it in thoroughly.

For Mardi Gras, each ball masque requires a splendid gown or costume to carry out the theme of the tableau. For the Krewe of Sparta in 1954 the theme was “Royal Repast.” Germaine ruled as “Vintage Champagne,” with attendants dressed as “Creole Gumbo,” “Sizzling Steaks” and other dishes. Many of the gowns were made in Europe and the amount of intricate detail was quite astonishing.

The Casbarians paid tribute to Germaine Wells by creating a Mardi Gras museum in her honor on the second floor of Arnaud’s Restaurant. Named the “Queen’s Collection,” the display features thirteen of Germaine’s costumes along with gowns worn by her mother and daughter, four King’s costumes worn by the Count, and six children’s costumes.

Germaine’s love of theatre also found expression in the celebration of Mardi Gras. She ruled over 22 Carnival balls, more than any other person in New Orleans, starting in 1937 with the Krewe of Iris. Germaine said that her favorite ball was in 1938 when she reigned as queen of Prometheus and her father was king.

It is considered bad luck to wear a Queen’s gown twice, so Germaine had a duplicate of her gold creation made to be worn for other occasions. Germaine was regal in the shimmering replica gold lame gown she wore as Queen of Naiads for the official opening of the museum and a gala Carnival Ball on September 15, 1983. On Casbarian’s arm, she was escorted among her subjects, acknowledging them with a nod of her crowned head and a wave of her scepter as they slowly circled the Count’s Ballroom. Later that evening, in the Gold Room, the Casbarians hosted a Queen’s Supper in her honor.

The museum houses sparkling faux jewels, Carnival invitations, masks, favors and vintage photos. Providing a glimpse of the private celebration of Mardi Gras that is rarely seen by anyone outside of New Orleans.

Just three months after the gala museum opening, on December 15, 1983, Germaine Cazenave Wells died in her father’s mansion on Esplanade Avenue. At her request, she was buried in the golden gown, and the funeral cortege taking her to her final resting place at Metairie Cemetery passed by the restaurant one last time.

Only in New Orleans would a full dining room of patrons break out into the Who Dat Cheer mid-lunch! We love our boys in black and gold. Who Dat Who Dat Who Dat saying they gonna beat them Saints!