LaCaze Kajun Soul Food Catering & Cakes
LaCazeKajunSoulFood@gmail.comChef Derrick La’Caze developed his passion for cooking from his late grandmother Beatrice La’Caze. Chef La’Caze went to culinary school in New Orleans after an injury shortened his professional football career and has been thriving in the industry ever since. He is the sole owner of La’Caze Kajun Soul Food Catering, currently based out of Dallas, Texas where he not only caters to the who’s who of Dallas, but he also provides personal chef services for many of the well-to-do citizens across the DFW. La Caze specializes in Louisiana Creole cuisine, French cuisine, soul food, cakes and vegan cuisine, but he can prepare anything your heart desires.Chef Chanelle A. Watson opened Chanelle’s Heavenly Treasures in 2010, a dessert and catering business, currently serving the New York tri-state area (NY, CT, NJ) and shipping to select states. Her love for feeding people allowed her to get her culinary degree in 2012 and she hasn’t looked back. Watson is an accomplished author with three books published through BLI Publishing, “From My Heart to Your Soul,” a poetry book; “Cupcake Girl and Her Birthday Adventure,” a children’s book; and “Preparing For Your Husband,” a cookbook for singles and newly married women.
Pumpkin Buttermilk Pancake With PecansWho doesn’t like pancakes, and seasonal pancakes are even better. Chef LaCaze’s pumpkin buttermilk pancakes with pecans are great for your entire family. LaCaze serves these flavor-bursting pancakes to his clients drizzled with hot maple syrup and a cold glass of milk. This is a great recipe for the fall or any other time of the year if you have pumpkin available.
“I personally love mine with hot cocoa the way my grandmother served them to us many years ago,” says LaCaze. “They taste awesome!”
Special Equipment: A griddle or a skillet
- 2 cups Self rising flour
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup pecan pieces
- 1 oz pumpkin sauce
Mix ingredients up and blend until smooth. You can use a griddle or skillet but add 3 tablespoons of olive oil. Pour batter into skillet or on griddle until desired form size.
Pumpkin FriesIf you’ve never hear of Pumpkin Fries, you have now. Chef LaCaze says his pumpkin fries are just as great to have as regular or sweet potato fries. “Pumpkin fries are delicious with honey mustard dipping sauce or ketchup. I usually serve this to my clients with Southern fried chicken, juicy burgers or you can eat them as a main dish,” shares LaCaze. “They have a great taste that will leave you saying, ‘It’s so good.”
Serving: 4-5 people (depends on the pumpkin size)
Special Equipment: A deep fryer or a 5 quart pot
- 2 lbs pumpkin, peeled and cut into fry shapes
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 tablespoon onion powder
- teaspoon black pepper
Preheat oven 350 degrees.
Toss the pumpkin fries in the ingredients in a large storage bag. Align the cookie sheet with parchment paper. Align the fries with a little space in between each over the cookie sheet. Place in oven for 30 minutes.
LaCaze Creole Pumpkin Soup With Andouille SausageThere is nothing like a great soup to warm the body and soul and Chef LaCaze has one of the most flavorful pumpkin recipes out.
“I usually like to serve my special LaCaze Creole pumpkin soup with andouille sausage around the Halloween when it’s just getting cool outside. It’s so flavorful and spicy and it goes well with a nice dessert wine and a few crackers,” adds LaCaze. “Oh my, this soup is wondermous!
Special Equipment: A 4 or 5-quart pot
- 4 sugar pumpkins, halved, seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon Cayenne Pepper
- 4 cups chicken stock
- 1 cup Coors Light Beer
- 1 tablespoon Tony’s Seasoning
- 2 garlic cloves cut up real fine
- 2 small celery stalks diced
- 3 cups diced Andouille sausages
- 1 bag of large 31 ct shrimp
- 1 red pepper diced
- 1 white onion diced
- 3 tablespoon butter
Place pumpkin halves on a flat sheet pan. Drizzle the pumpkin with olive oil, salt and pepper. Wrap them with foil and bake for one hour on 350 degrees in the oven. Take from oven and scrape out the inside of the pumpkin. Place the insides into a roaster. In medium to large pot, melt butter and add all ingredients. Cook and stir for 20 minutes. Pour into roaster with pumpkin and mix. Place in oven again for 15 minutes.
Serve in bowls and can be eaten with crackers or crushed bread crumbs over the top.
Caramelized Pumpkin Galette If you don’t have the time to make your own crust, you can always use prepared pie crust and cut them into four to six-inch circles, the bigger the circle the bigger the galette, and the more filling you will need for the center. This can be made into a sugar-free dessert by replacing the brown sugar and white sugar with their corresponding sugar substitutes.
- 1 small pumpkin, peeled & sliced =
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 2 tablespoons Ground Cinnamon
- 4 cups flour
- 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- ½ cup shortening, cold
- ½ cup butter, cold
- 8 tablespoons water, cold (more if needed)
- Pinch of Kosher Salt
- 1 egg, beaten
- 4 tablespoons turbinado (cane sugar), for topping
- 2 tablespoons ground cinnamon, for topping
Vanilla Ice cream, optional
Special Equipment: Cookie Sheet
For The filling
- In a bowl combine sliced pumpkin, sugar, vanilla extract, and ¼ cup of melted butter.
- Place the pumpkin mixture in a sauté pan and cook on low to medium heat until the sugar melts and the mixture begins to bubble, about 5 minutes and the pumpkin begins to become tender.
- Turn off the heat and take some of the liquid from the pan, combine with the cornstarch, and whisk until smooth.
- Place the cornstarch mixture back into the sauté pan and cook until the sauce begins to thicken. Turn off and allow the mixture to cool.
For The pastry
- Combine the flour, tablespoon of sugar, cinnamon, and salt in a mixing bowl.
- Cut butter and shortening into the flour mixture until it is the consistency of cornmeal.
- Gradually add ice water, mixing, just until the dough holds its shape. Roll out on a floured board and using a large round pastry cutter, cut out 4 – 4 to 6 inch circles.
- Place the cooled pumpkin mixture into the center of each circle and fold the edges around the side of the pumpkin mixture, making sure to leave the pumpkin in the center exposed.
- Brush pastry generously with egg wash and sprinkle the turbinado and cinnamon mixture on top on the crust.
- Bake for 30 minutes at 350 degrees or until the crust is golden brown.
- Let settle for about 10 minutes, drizzle with the remaining sauce from the sauté pan and serve in a bowl or on a plate with ice cream.
Chanelle’s Pumpkin ChiliThis dish is perfect for those cold fall and winter nights. It’s a great twist to classic chili and tastes as if the Great Pumpkin spread his love in the form of great chili. When dicing the pumpkin, make sure they are all the same size so that they cook evenly and at the same time. The longer the chili cooks the more the flavors develop, but be careful of the pumpkin because it will fall apart as it becomes more tender.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon ground cinnamon
- 2 teaspoon cumin
- 1 pound ground beef or turkey
- 4 cups tomato sauce
- 1 chipotle chili in adobo sauce, seeded and minced
- 2 tablespoon chili powder
- 1 tablespoon cayenne powder
- 3 tablespoons Worcestershire Sauce
- 1 15.5-ounce can black beans, drained
- 1 15.5-ounce can red kidney beans, drained
- 1 teaspoon hot sauce, more for a spicier chili
- 1 tablespoon white sugar
- 1 small pumpkin, peeled and medium diced
- Salt and freshly ground black pepper
- Shredded Cheese, optional
- Chives, optional
- Sour Cream, optional
- Heat the oil in large pot over medium heat. Add the ground beef and onions, cook until meat is no longer pink, strain and return to the pot.
- Add beans, tomato sauce, chipotle, ground cinnamon, cumin, chili powder, cayenne powder, Worcestershire sauce, sugar, and pumpkin. Stir until all combined and simmer, partially covered, stirring from time to time, for 30 minutes. Add hot sauce, salt and pepper to taste and cook an additional 20 minutes or until pumpkin is fork tender but not falling apart.
- Serve alone or over steamed white rice with shredded cheese, sour cream, and chives.