Mamas Couche Couche Food
COUCHE COUCHE
This is a traditional Cajun hot cereal. I thought that it would be nice to put a Cajun dish served up in Louisiana because I am from Louisiana. I find that the farther away from this particular region. As is true for regional cooking in any region that eating a traditional dish. My name is Todd. I would like to give credit for this recipe to -Mrs. Ralph Gonsuloulin New Iberia (Iberia Parish) Louisiana
Provided by broperry71
Categories Breakfast
Time 10m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- Using heavy iron pot,heat oil.
- mix dry ingredients;add milk and water. (batter will be soft.).
- Pour batter in hot oil; let crust form on bottom before stiring. Put on low heat and stir occasionally, until couche couche is cooked , about 15 minutes.
- Serve in bowl with milk and sugar, as a cereal.
MAMA'S COUCHE COUCHE
A simple Cajun breakfast delicacy, pronounced "coosh-coosh." Warm cane syrup and café au lait would be appropriate accompaniments. This is home cooking at its best. Recipe from the New Orleans Times-Picayune.
Provided by Jostlori
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
- Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
- Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
- Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Nutrition Facts : Calories 374.9, Fat 15.2, SaturatedFat 6.2, Cholesterol 22, Sodium 1043.5, Carbohydrate 53.5, Fiber 4.5, Sugar 2.5, Protein 8
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- Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
- Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
- Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
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