Couche Couche Recipes

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COUCHE COUCHE



Couche Couche image

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

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

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



Mama's Couche Couche image

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

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

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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