Mamas Couche Couche Recipes

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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



Mama's Couche Couche image

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

2 cups yellow cornmeal
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 cups milk
3 -4 tablespoons bacon drippings (or vegetable oil)
cane syrup, to taste

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



Couche Couche image

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.

1/4 cup oil
2 cups cornmeal
1 1/2 teaspoons salt
1 teaspoon baking powder
3/4 cup milk
3/4 cup water
1 tablespoon sugar

FRENCH VANILLA CAFE AU LAIT

Literally "coffee with milk", café au lait is a drink made of coffee and scalded milk. It is the staple coffee drink of French Louisiana and is often served in bowls (rather than in cups or mugs) in Acadiana. This enticing 'French Vanilla' version of the famous morning or dessert beverage is richly redolent with the wafting scent of real vanilla. Wonderful! Pairs beautifully with any traditional New Orleans or Acadian cuisine such as bread pudding or beignets, may I suggest my recipe #412943. I hope you enjoy as much as we do! From Country Living Magazine.

Provided by BecR2400

Categories     Beverages

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



French Vanilla Cafe Au Lait image

Steps:

  • Combine the half-and-half, milk, and sugar in a small heavy-bottomed saucepan.
  • Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the saucepan.
  • Simmer over low heat for 20 minutes, stirring from time to time. Or, you can heat the milk and vanilla bean over medium heat until hot but not boiling. Remove from heat and let steep for 20 minutes to infuse the flavors. Reheat just before serving.
  • Remove the vanilla bean from the milk mixture and whisk for 1 minute, until frothy.
  • Fill each mug with 1/2 cup of hot coffee and 1/2 cup milk mixture.
  • Serve immediately.

Nutrition Facts : Calories 199.9, Fat 13.4, SaturatedFat 8.2, Cholesterol 42.7, Sodium 80.2, Carbohydrate 14.6, Sugar 11.1, Protein 5.8

1 1/2 cups half-and-half
1 1/2 cups whole milk
2 tablespoons sugar, to taste
1 vanilla bean, split lengthwise
3 cups hot strong brewed coffee (best with a dark French roast, or a coffee and chicory blend)

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  • 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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