Best Tujagues Pecan Pie From The Gumbo Pages Recipes

TUJAGUE'S PECAN PIE

Tujague's Pecan Pie image

When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years.

Provided by lkadlec

Categories Pie

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 9 inch pie shell, unbaked
3 eggs
1 cup sugar
2/3 cup Dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons armagnac or 3 tablespoons other brandy
1 1/2 cups pecan halves

Steps:

Preheat the oven to 400 degrees.
In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
Pour the mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
Cool on a wire rack.

Nutrition Facts : Calories 585.4, Fat 31, SaturatedFat 7, Cholesterol 115.9, Sodium 303.4, Carbohydrate 75.9, Fiber 2.6, Sugar 45.2, Protein 6.4

DEAR ABBY'S FAMOUS PECAN PIE

Dear Abby's Famous Pecan Pie image

This recipe by Abigail Van Buren (aka Pauline Phillips) is published from time to time in her "Dear Abby" column. Jeanne Phillips, the original Abby's daughter, and the current "Dear Abby" adds this tip: The original recipe stated that the pie should be baked 45-50 minutes in a preheated 350 degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

Provided by dojemi

Categories Dessert

Time 1h10m

Yield 1 pie

Number Of Ingredients 8

Ingredients

unbaked 9-inch pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted (I imagine that margarine can be substituted.)
1/3-1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves

Steps:

Heat oven to 350 degrees.
In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.
Pour filling into unbaked pie crust.
Sprinkle with pecan halves.
Bake for 45- 50 minutes or until center is set.
(Toothpick inserted in center will come out clean, when pie is done.).
(If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.).
Cool.
You can top it with a bit of whip cream if desired.

"THE GUMBO PAGES" TRADITIONAL RED BEANS AND RICE

This recipe comes from "The Gumbo Pages" and it's the best basic recipe I've come across. I tweaked it a bit to make it healthier by omitting the smoked meat and substituting liquid smoke and using the turkey sausage. I have put the traditional notes on the ingredients as well. It also has a very good Vegetarian version I will post. Once you have the basics, you can taste and tweak it to you and your family's tastes as the beans cook down.

Provided by CookingBlues

Categories One Dish Meal

Time P1DT4h

Yield 8 , 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb red beans or 1 lb red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 celery ribs, chopped
3 -5 garlic cloves, minced
1 teaspoon liquid smoke, more to taste (traditional way use 1 large smoked ham hock, or 3/4 lb. smoked ham, diced, for seasoning)
1 -1 1/2 lb mild or hot smoked turkey sausage (more traditional is just regular sausage or andouille) or 1 -1 1/2 lb turkey andouille sausage, sliced on the bias (more traditional is just regular sausage or andouille)
1/2-1 teaspoon dried thyme leaves, crushed
1 -2 bay leaf
as many dashes Crystal hot sauce, to taste or Tabasco sauce, as you like to taste
3 -6 dashes Worcestershire sauce
1 teaspoon creole seasoning (like Tony Chachere's)
salt
cooked rice (I serve it over brown rice, but traditional is white)

Steps:

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!