Houmas House



-      Place potatoes into a pot with 3 cups chicken stock and bring to a simmer until the sweet potatoes are cooked through, about 10 to 13 minutes

-      Strain sweet potatoes into a blender and pour in 1 cup of chicken stock

-      Add the cream and the cinnamon

-      Puree until the mixture is smooth; adjust consistency with chicken stock if needed

-      Mix a pinch of cinnamon with the Greek yogurt and honey

-      Add a spoonful to the warm soup when serving

  • 3 cups sweet potato, peeled cubed and boiled
  • 4 cups Chicken stock
  • ¼ teaspoon cinnamon
  • ¼ cup cream
  • Salt and pepper to taste
  • ½ cup non-fat Greek yogurt
  • 1 pinch of cinnamon
  • 1 tablespoon honey


-      Season the oxtail with salt and pepper on all sides

-      Place 4 tablespoons of olive oil in a cast iron skillet

-      Sear the oxtail on all sides for about 15 minutes total

-      Place 2 tablespoons of olive oil in a medium cast iron pot

-      Add onions, green peppers, celery and scotch bonnet pepper to pot

-      Cook for about 10 minutes

-      Add seared oxtails and bay leaves to the pot and pour over chicken stock

-      Cover the pot with a lid and cook under low heat for about 4 hours, or until meat is fork tender

-      Place 2 tablespoons of butter in a cast iron skillet under medium heat

-      Add the sliced okra and cook for about 2 to 3 minutes

-      Season with salt and pepper

-      Place okra on top of oxtail and serve with brown rice 

  • 6 tablespoons olive oil
  • 3 pounds oxtail
  • 2 celery ribs, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 scotch bonnet pepper, seeded and chopped
  • 4 cups chicken stock
  • 6 bay leaves
  • 1 cup sliced okra
  • 2 tablespoons butter
  • Salt and pepper to taste

Guest Chef Jeremy Langlois' Crab and Mango Cake with Chipotle Remoulade

Method For Crab Cakes 

-      In a mixing bowl combine all ingredients expect to bread crumbs and oil

-      Blend carefully, being careful not to break the lumps of crabmeat

-      Dust in enough bread crumbs to hold mixture together and pick up most of the moisture

-      Form the crab mixture into round patties, approximately one half inch thick and two and a half inches in diameter

-      Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown

-      Serve with Chipotle remoulade sauce (recipe below)

Method for  Chipotle Remoulade Sauce 

-      To make chipotle paste purée 1 can of chipotle peppers in a blender

-      In a mixing bowl, combine all ingredients, whisking well to incorporate the seasonings   

  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound claw crabmeat
  • ¼ cup diced red onions
  • ¼ cup diced celery
  • ¼ cup red bell pepper
  • ½ cup diced mango
  • ½ cup mayonnaise
  • ¼ cup Creole mustard
  • ¼ cup chopped parsley
  • Salt and pepper to taste
  • 1 egg
  • 1 cup bread crumbs
  • 1 cup oil
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