There is something about that sweet southern Louisiana style: the smell, the music, the vibe, the welcome you get from a smiling unfamiliar face as you walk down the street.

While visiting in Toronto this past summer I was lucky enough to visit a local treasure – a colorful little restaurant on Markham Street in Mirvish Village called “Southern Accent.”  Shortly after my stay in Toronto, I had the opportunity to visit Louisiana itself and dive into the hidden jewels of the decadent and authentic tastes that define Louisiana cooking. I was so taken by the distinct smells and deliciously potent flavors they add to evoke the unmistakable Louisiana flair.

I decided to take a few recipes I had found most exquisite to share from the Southern Accent cookbook.  Great for any dinner gathering where you want your guests leaving with a party in their mouths and a memory to definitely come back for more.

No matter where you are, this is going to add some heat and spice to your evening.

Let’s kick it off with a naughty beverage: no successful dinner party is complete without a key libation.  For this segment I choose Southern Accent’s delicious and unique:

Cajun Martini

You will need to make it in 2 parts…the first part being preparing the Cajun Vodka or Gin so prepare in advance!

What you need:

(Part 1)

Japalpeno Vodka or Gin

• 4-5 Jalapeno peppers
• 1 Bottle of vodka or Gin

Directions:

1. Put 4-5 jalapenos, seeded and sliced, into a bottle of vodka or gin and let marinate in refrigerator for at least 48 hours before serving.
2. After one week, if you haven’t used the vodka or gin remove the peppers

This is also an amazing thing to pour over a plate of a dozen raw oysters on the half-shell – a trick learned at Southern Accent – Ed.

(Part 2)

THE MARTINI

what you need:

• 2oz chilled Cajun vodka or gin (60ml)
• speck of vermouth
• olives or lemon with a twist

Directions:

1. Swirl vermouth in a chilled glass and discard
2. Pour Cajun vodka or gin over lots of ice into a cocktail shaker and immediately strain into a rock glass for “on the rocks,” or a martini glass for “straight up”.
3. Garnish as desired and drink while still cold.

(Party beads optional)

OK now that we have our beverages let’s get to the main course:

(Southern Accent also has incredible appetizers – if the demand is there I will post some great appetizer recipes to follow)

For the main course let’s get down to business with a good ol’ fashion Louisiana:

CAJUN JAMBALAYA

serves about 8-10 people

This well loved and asked for Cajun concoction of baked rice, poultry, shrimp, Andouille sausage and cayenne has been a long time staple of Louisiana Life.  The recipe suggest a musical accompaniment while preparing. Why not Jo El Sonnier’s zydeco version of “Jambalaya”?

Spice Ingredients:

• 1 tsp. cayenne(5ml)
• 3/4 tsp white pepper(3.7 ml)
• 3/4 black pepper(3.7 ml)
• 1 tsp cumin(5ml)
• 1 tsp dried thyme(5ml)
• 1 tsp dried basil(5ml)
• 2 bay leaves
• 1 1/2 tsp salt (7.5 ml)

Jambalaya Ingredients:

• 1/4 cup butter (60ml)
• 1/4 cup vegetable oil(60ml)
• 1/4 cup olive oil (60ml)
• 4 cups onion, chopped(960ml)
• 2 cups mushrooms, sliced(480ml)
• 1 1/2 cups celery, chopped (360ml)
• 1 1/2 cups green pepper, chopped(360ml)
• 1 tbsp garlic, minced(15ml)
• 1/2 lb chicken, cubed (228g)
• 1/2 lb Andouille, sliced and roasted(228g)
• 1/2 lb ham, cubed(228g)
• 1/2 lb baby shrimp,uncooked(229g)
• 5 cups hot chicken stock (1.2L)
• 2 1/4 cups white rice, uncooked(530ml)

Directions:

1. In a Large kettle or Dutch oven combine butter, vegetable oil and olive oil, and heat to sizzle, then add onions.
2. On low heat cook onions for 1 to 2 hours, stirring frequently, until onions are caramelized and quite dark but not burnt-this gives the jambalaya it’s distinctive color and nutty flavor.
3. Add sliced mushrooms and saute until soft, about 4 minutes.
4. Add celery and green peppers, and saute for 8 minutes.
5. Add garlic and chicken, and saute until beef colors slightly.
6. Add ham and sausage, and cook for 5 minutes.
7. Add combined spices, stir thoroughly and cook 2 minutes.
8. Add preheated stock and bring to a boil, scraping pan bottom.
9. Add rice and shrimp and bring to a boil. Cover pot and bake at 350F / 180C. for 40 to 45 minutes.
10. Remove from oven, stir thoroughly, cover and let stand 15 minutes before serving.

Now that you have the beverage, you have the meal…let’s end the night with a “Voodoo Kiss”

VOODOO KISS ICE BOX PIE
(serves 10)

What you need:

• 3 tbsp instant coffee(45ml)
• 1tbsp icing sugar(15ml)
• 1/2 tsp warm water(2.5ml)
• 1 1/2 cups sugar (360ml)
• 1 cup water (240ml)
• 10 egg YOLKS

Voodoo kiss:

• 1/2 oz each Black Sambuca, Bailey’s irish cream(15ml)
• 4 Cups whipped cream(35%fat) (1L)

Directions:

1. Combine coffee, icing sugar, and warm water and mix into a paste.
2. Combine sugar and water in a saucepan, over high heat. Heat to a boil, and remove.
3. Beat Egg yolks with a whisk and mix with paste.
4. Add liqueurs and mix till thick.
5. Add slightly cooled sugar syrup and beat continually until cool.
6. Fold in thick, stiff whipped cream.
7. Pour into springform pan and freeze until set.

*NOTE- Other flavorings can be substituted instead of Voodoo Kiss, such as 2 cups (480ml) of cubed watermelon – a cool summer treat!

So there you have it!  You now have the tools and the road map you need, so get the mood going, the music cranking, invite over your favorite people and have a taste odyssey you won’t soon forget.  Please let us here at TasteOdyssey.com know how it tasted and how it went!  Good luck and have fun!

Bon Apetit!

These recipes are from
The Southern Accent: Cajun & Creole Cookbook (Paperback)
by Elena Embrioni (Author), Frances Wood (Author)

photos on this page:
“Cajun Martini” courtesy feverblue
“Sausage and shrimp jambalaya” courtesy gromgoll
Used under the Creative Commons License

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