Cajun Recipes
Appetizers
Main Courses
Appetizers
Categories: Cajun, Main dish, Fish
Yield: 4 servings
Source: RecipeSource
INGREDIENTS:
1 lb. Butter
1/2 c Lemon juice
2 t Fresh basil, chopped
2 t Cayenne pepper
2 t Fresh oregano, chopped
5 ea Garlic cloves, minced
1 ea Bay leaf, crumbled
1/2 c Black pepper, finely ground
1 x Salt
4 lb Large raw shrimp in shells
INSTRUCTIONS:
The shrimp should be of a size to number 30-35 per pound. Melt the
butter in a large deep-sided frying pan or iron skillet over low
heat. When melted, raise the heat, and add the remaining ingredients
except the shrimp. Cook, stirring often, until browned to a rich
mahogany color, about 10 minutes. Add the shrimp, stirring and
turning to coat well with the seasoned butter. Cook until the shrimp
have turned a rich deep pink, about 10 minutes. Serve the shrimp in
their shells, peeling them at the table. From Nathalie Dupree's "New
Southern Cooking"
Aunt Rose's Mardi Gras Doughnuts
Serving Size : 6
Categories : Cajun Breads, Breakfast
Source: RecipeSource
INGREDIENTS:
2 c Flour
2 tb Sugar
2 ts Baking powder
1/2 c Milk
2 Eggs
1 pn Salt
1 t Pure vanilla extract
Oil for deep frying
Powdered sugar
{ Submitted by Alcee-Hymet Family }
INSTRUCTIONS:
Mix the flour, sugar and baking powder together in a
bowl. Make a well in the middle and add the eggs,
milk, salt and vanilla. Beat these together and
gradually work on the flour. Roll out on a floured
board to about 1/4 inch or a little thinner if
preferred.
Cut the dough into 2 x 4-inch strips and simply make 3
or 4 slits in the center of each. Fry in deep oil
until golden brown. Sprinkle with powdered sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
Recipe from: Beef Jerky
INGREDIENTS:
1 lb beef flank steak
1/2 tsp garlic salt
1-1/2 tsp salt
1/4 tsp fresh ground black pepper
INSTRUCTIONS:
Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt, and pepper. Sprinkle the mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175°F for 8-10 hours or until it is dry and almost crisp. Cool on absorbent paper. Store in covered container.
Yield: 16-20 pieces.
Recipe From: Bread Sticks
INGREDIENTS:
1 lb Margarine
Lea & Perrins Worchestershire Sauce
Louisiana Hot Sauce
Soy Sauce
Garlic Salt
1 Loaf (Crusts Only) Bread
INSTRUCTIONS:
*** Mix all ingredients together. Spread bread crusts on cookie sheet. Pour mixed ingredients over bread and mix. Bake @ 200°F for about 1 hour or until they dry out.
Yield: 10 Servings
Cajun Mexican Chili with Frito's
Source: Cajun Mexican Chili with Frito's
INGREDIENTS:
1 bag dip size Frito's
1-1/2 pkg of burrito seasoning
1 small can green chili peppers
1 can no bean chili (chunky)
1 shredded onion, white or yellow
One 12 oz. salsa
1 lb block Velveeta cheese
One 12 oz. bag of shredded Cheddar
2 tsp Tabasco sauce
INSTRUCTIONS:
Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.
Source: Chef Rick's Appetizers-Cajun Popcorn
This is a great appetizer or party snack. Make 2 batches, though, they go fast!
INGREDIENTS:
2 lbs. Raw crawfish tails or small shrimp
2 Eggs
1 C Dry white wine
1/2 C Fine cornmeal
1/2 C Flour
1 tbs. Fresh chives
1 Garlic clove, minced
1/4 tsp. Salt
1/4 tsp. Cayenne pepper
1/4 tsp. Ground black pepper
Oil for deep frying
INSTRUCTIONS:
Rinse the crawfish tails or shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375°F. Dip the seafood into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dip.
Source: Cajun Sausage Meatballs
INGREDIENTS:
2 lb fresh mixed pork and beef sausage
3/4 cup all purpose flour
Oil for frying
INSTRUCTIONS:
Remove meat from casing; shape into small balls the size of a walnut and roll in flour. Fry in a skillet with 1/4 inch of oil. When oil is hot, 375°F, fry balls until brown all over. Drain on paper towels.
Yields about 4 dozen.
Source: Cajun shrimp - Recipes - eLook.org
Yield: 15 servings
INGREDIENTS:
1 lb Extra large shrimp peeled
1/4 ts Salt
1 tb Fresh lime juice
1/4 ts Red Pepper
1/2 ts Garlic powder
1/8 ts Black pepper
1/2 ts Onion powder
Lime wedges
1/4 ts Thyme
INSTRUCTIONS:
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper, and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill covered for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. From "Season of Wonder: Christmas 1990".
Recipe From: Cinnamon Sticks
INGREDIENTS:
1 loaf sliced bread
3/4 lb melted butter
1 cup sugar
3 tsp cinnamon
INSTRUCTIONS:
Cut bread into strips. Place in a large mixing bowl. Pour melted butter over bread and toss well. Pour sugar and cinnamon mixture over bread and butter, mix well. Place on cookie sheets in a thin layer and bake at 250°F for 2-1/2 hours, stirring every 30 minutes.
Recipe From: Crab Lasagna Chips
INSTRUCTIONS:
Prepare one 16 oz (or two 8 oz) pkg lasagna noodles as label directs. Drain well and blot excess moisture with paper towels. Do not put boiled lasagna on paper towels, put on cloth dish towels and then pat dry with paper towels.
With scissors cut each lasagna crosswise into 1 inch pieces. Heat about 1 inch salid oil in large skillet to 370°F. Fry cooked lasagna until golden brown on both sides, about 5 minutes. Drain well on paper towels.
Sprinkle fried lasagna lightly with salt and any one of the toppings listed below. Store in lightly covered container up to two weeks or store in freezer.
Makes one pound.
Toppings:
Paprika, Italian seasoning; bacon-flavored vegetable protein bits (crushed), curry powder, chili powder, lemon-pepper marinade, celery seed.
Or:
Omit salt and sprinkle lightly with seasoned salt, celery salt, garlic salt or onion salt.
Optional:
One package Good Seasons Italian seasoning dressing mix. Dry.
Source: Louisiana Fine Foods -
Great Tastes of the World
Yield: 4 servings
INGREDIENTS:
1 - 1/2 cup crawfish tails
1/4 cup cooking oil
1/4 cup all-purpose flour
1 small onion
1 stick celery, chopped
1 clove garlic
1 bay leaf
3/4 cup whole tomatoes, caned or fresh, chopped
1 - 1/2 pint cold water
1 pint cold water mixed with 1/2 cup crawfish fat
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspooon red pepper
1 tablespoon green onion
1 tablespoon chopped parsley
INSTRUCTIONS:
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice.
COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve.
COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
Pie dough enough for 4 individual pies (or 2 large)
1 - 1/2 cup crawfish tail; crawfish fat and water to make 2 cups
3 tablespoons cooking oil
2 tablespoons butter
salt and red pepper to taste
pinch thyme
pinch nutmeg
4 tablespoons cornstarch
1 medium onion, chopped fine
1/4 cup chopped celery
1 clove garlic, mashed
1/3 cup tomato sauce mixed with 1/3 cup water
1 tablespoon green onion
1 tablespoon parsley
INSTRUCTIONS:
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture. To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450°F preheated oven 5 minutes; reduce heat to 400°F and bake about 15 minutes longer.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
12 or 14 cabbage leaves, cut large ones in 1/2 along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced
1/2 lb. ground beef
1/2 of a well beaten egg
1/2 teaspoon red pepper
1 small onion, finely chopped
3/4 cup cooked rice
1 teaspoon salt
INSTRUCTIONS:
Source: Curried Chicken Wings
INGREDIENTS:
18 chicken wings (about 3 lb.)
1/2 cup boiling water
1 pouch onion soup mix
1/2 cup honey
1 tbsp. curry powder
1/4 tsp. cayenne pepper
INSTRUCTIONS:
Prepare marinade:
In 13x9 inch baking dish, stir 1/2 cup boiling water into soup mix. Stir in honey, curry powder and cayenne. Add chicken wings; toss to coat well. Cover and refrigerate at least 4 hours or overnight, turning wings occasionally. Place wings on grill above glowing coals. Grill 15 minutes until chicken is golden brown and fork tender through.
For Indoor Cooking:
Remove wings from marinade, reserving marinade. Place wings on rack in broiler pan. Broil, about 6 inches from source of heat, 15 minutes or until golden brown and fork tender, basting wings with marinade and turning occasionally.
Makes 4 servings.
Recipe From: Garlic Sticks
INGREDIENTS:
2 tbs butter or margarine
2 tbs chopped parsley
3/4 tsp garlic salt
One 8 or 9-1/2 oz pkg refrigerated biscuits
About 20 minutes before serving preheat oven to 450°F.
INSTRUCTIONS:
Grease a large cookie sheet. In small saucepan over medium heat, heat butter or margarine, parsley, and garlic salt just until butter or margarine is melted. Cut each biscuit in half. With hands roll each half into a stick about six inches long. Brush each stick with butter-parsley mixture. Place on cookie sheet about one inch apart. Bake for six to eight minutes until golden.
Makes 20 bread sticks.
Source: Glazed Ham Balls
INGREDIENTS:
1/2 lb. ground ham
3/4 lb. ground pork
2/3 cup uncooked oats
1 egg, beaten
1/2 cup milk
1/3 cup firmly packed brown sugar
2 tbsp. all-purpose flour
1 tsp. dry mustard
2/3 cup pineapple juice
2 tbsp. vinegar
6 whole cloves
1/3 cup dark corn syrup
INSTRUCTIONS:
Combine ham, pork, oats, egg, and milk, mixing well. Chill. Shape into 1-1/4 inch balls, and place in a greased 13x9x2 inch baking pan. Bake at 300°F for 1 hour. Drain pan drippings. Combine remaining ingredients in a saucepan; cook over medium heat 3 to 5 minutes or until slightly thickened. Pour sauce over ham balls, and continue baking 15 minutes. Transfer to a chafing dish set over low heat.
Makes 6 servings
INGREDIENTS:
Yield: 2 Servings
1/2 cup crabmeat
1 lb. fillet of pompano
4 tablespoons butter
1 small onion, chopped fine
1 stick celery, chopped fine
2 tablespoons flour
1/2 cup milk
1 tablespoon sherry wine (optional)
1/2 shell of a beaten egg
1/2 cup cracker crumbs
salt and red pepper to taste
1/2 teaspoon ground ginger
1 teaspoon chopped parsley
2 pieces of parchment paper or aluminum foil
juice of a half a lemon
INSTRUCTIONS:
Season pompano with salt and pepper, put in covered dish in refrigerator for 2 or 3 hours.
Cook onion and celery in butter over low heat, stirring, until tender. Stir in the flour, blend well, add milk, cook and stir until mixture thickens. Pour mixture in a bowl. Let cool.
To the cooled mixture, combine with ginger, egg, cracker crumbs, parsley, green onions, and wine. Beat well and fold in the crabmeat. Divide the fish into 2 equal parts, place half on buttered pieces of paper or foil. Spoon crabmeat filling over each and spread evenly. Place other halves of fish over filling, squeeze lemon over the top, then dot with butter.
Fold paper or foil over, seal all around, crimp the edges together to make the package air tight.
Arrange the papilottes on a baking sheet, and bake in 350 degree preheated oven for 20 to 25 minutes. Serve fish in their envelopes, garnish with lemon wedges.
COOKING TIP: Multiply for larger quantities. Be a guest at your own party, make ahead, chill, then bake when ready to serve.
COOKING TIP: Any tender fish fillet can be used such as flounder or your choice of tender fish.
INGREDIENTS:
Yield: 2 Servings
1/2 lb. fresh shrimp, peeled, deveined, and washed
1 bay leaf
1/4 lemon
1 - 1/2 cups water
1 - 1/2 tablespoons cooking oil
1 small onion, chopped
1 clove garlic, mashed
1 cup whole tomatoes, fresh or canned
1/2 cup tomato sauce
1/2 teaspoon sugar
1 small piece of bell pepper, cut fine
1/2 teaspoon sweet basil
pinch nutmeg
1 small piece of bayleaf
1/8 teaspoon red pepper
1/2 teaspoon cornstarch
A small amount of green onion
Liquid from boiled shrimp
INSTRUCTIONS:
In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid.
Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more.
Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion. Serve with cooked rice.
COOKING TIP: For improved flavor, cook shrimp, and make sauce, but do not add shrimp to sauce until ready to serve, chill. Be a guest.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
2 Pounds of Turtle Meat (cubed)
2 Sticks Butter (unsalted)
Cup All Purpose Flour
1 Cup Celery (diced)
2 Cups Yellow Onions (diced)
1 - 1/2 Cups Tomato Puree
1 Quart Beef Stock
6 Hard Boiled Eggs (chopped fine)
3 Bay leaves
1/2 Tsp. Oregano
1/2 Tsp. Thyme
1 Tsp. Course Black Pepper
1 Shot Dry Sherry
3 Tbs. Minced Parsely
Juice of One Lemon
Salt and Pepper to Taste
INSTRUCTIONS:
In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.
Main Courses
From: The Frank Davis Seafood Notebook
Source: Ladies Home Journal, August 1991
INGREDIENTS:
2 cups peeled crawfish tails -- ground
2 cups cooked long-grain rice
1/2 cup bell pepper -- chopped
2 slices bacon; crisp -- crumble
1 tbsp parsley -- chop fine
1/2 cup shallots -- chop fine
1/4 tsp basil
dash thyme
1 tsp salt
dash Tabasco
3 eggs; well beaten
1/2 stick (1/4 cup) butter
INSTRUCTIONS:
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well.
Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered.
Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2-inch and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.
Title: Baked Catfish a la Meuniere
Categories: Creole, Fish, Seafood
Yield: 6 servings
Source: RecipeSource
INGREDIENTS:
6 Catfish fillets (4-5oz ea)
1 T Water
1/4 c Parmesan cheese
1 ea Egg
1/2 c Cracker meal
1 T Lemon and herb seasoning
-------MEUNIERE SAUCE--------
3/4 c Butter or margarine
3 T Lemon juice
1/4 t Salt
1 ds Hot pepper sauce
2 T Green onions, chopped
1 T Minced parsley
1/4 t White pepper
1 ds Worcestershire sauce
INSTRUCTIONS:
1. Thaw frozen fish according to package directions.
2. Beat egg and water.
3. Combine cracker meal, cheese and seasoning; dip fish fillets in
beaten egg, then roll in crumb mixture.
4. Pour Meuniere Sauce in shallow baking dish; place fillets in dish,
turning once or twice to coat both sides well.
5. Bake in 350'F. oven 40 minutes, or until fish flakes easily.
*** MEUNIERE SAUCE ***
Combine all ingredients and simmer 5 minutes.
NOTE: This recipe can be tripled or quadrupled for a large gathering;
use a large baking sheet.
Source: Baked Fish Creole
1 large red fish or red snapper
3 cloves garlic, sliced
Flour to coat
Salt and pepper to taste
INGREDIENTS:
DRESSING
1 pound raw shrimp
3 ribs celery
4 green onions
1-cup bread crumbs
1 egg, beaten
Juice of 2 lemons
For the sauce:
3 tablespoons cooking oil
1 small onion, minced
1 bunch green onions, minced
3 cans tomato sauce
1 bay leaf
1/2 teaspoon thyme
Chopped parsley
Salt and pepper to taste
INSTRUCTIONS:
Clean fish thoroughly. To prepare for stuffing make an opening from side where insides have been removed. Season inside and out with salt and pepper. Make slits on top and insert garlic slices.
Saute shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little breadcrumb to thicken. Beat in egg and mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish.
Make the sauce by sauteing onions and green onions until limp. Add other ingredients and simmer for 15 to 20 minutes. Pour over stuffed fish; baste often. Bake in a greased pan in a 350° oven until fish flakes when touched with a fork, about 30-45 minutes.
Yield: 8 Servings
Serving Size : 4
Categories : Cajun Main dish, Fish
Source: RecipeSource
INGREDIENTS:
Amount Measure Ingredient -- Preparation Method
-----------------------------------------------------
4 tb Butter, divided
2 lb Flounder filets
1 t Salt
1/2 ts Tabasco sauce
1 tb Paprika
1/4 c Grated cheddar cheese
1 c Sour cream
1/4 c Fine bread crumbs
INSTRUCTIONS:
Grease a 2 qt. baking dish with 1 ts. butter. Arrange
fish filets in baking dish. Blend salt, Tabasco
Sauce, paprika, and cheddar cheese into sour cream and
spread over fish. Top with bread crumbs and dot with
remaining 3 ts. butter. Bake uncovered at 350 F. for
30 min. or until fish flakes easily with fork.
Yield: 4 to 6 servings.
Categories: Creole, Fish, Seafood
Yield: 8 servings
Source: RecipeSource
INGREDIENTS:
2 ea Eggs, slightly beaten
2 c Shrimp, shelled/deveined
1 x Oil
1 x Pepper to taste
1/4 c Water
2 c Cornflake crumbs
1 x Salt to taste
--------------------------------SHRIMP SAUCE--------------------------------
1 c Chili sauce
1/4 c Pickle relish
1/2 t Mustard, prepared
1 T Lemon juice
1 c Mayonnaise
1 ea Egg,hard-cooked, chopped
1/2 t Onion, grated
INSTRUCTIONS:
1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then
into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch;
sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled.
5. Bake in preheated 450'F. oven 6 to 8 minutes. Serve with Shrimp
Sauce or your favorite sauce.
*** SHRIMP SAUCE ***
1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.
NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook
only 2 minutes on each side under the broiler.
Recipe by Peggy: Awesome Cooking Recipes
INGREDIENTS:
1 Goose
6 T. Tabasco pepper sauce
3 T. olive oil to saute vegetables
1 c. chopped onion
1 c. chopped celery
1 c. chopped green bell pepper
1 T. minced garlic
1 small bunch of chopped parsley
3/4 c. olive oil for roux
1 lb. smoked sausage cut into 1/2" slices
32 oz. can diced tomatoes with chilies
(1) 10 oz. can diced tomatoes with chilies
(1) 12 oz. beer
5 c. goose broth
2 T. Worcestershire sauce
1 tsp. black pepper
3 T. salt
2 bay leaves
2 tsp. thyme
1 c. cut okra
INSTRUCTIONS:
1. Boil goose in a 10 qt. pot with 4 T. Tabasco and boil 1 hr. Remove the goose and allow to cool, but save the broth
2. Saute the onions, celery, bell pepper, garlic, and parsley with the olive oil over med. heat, until the onions are tender and set aside.
3. Roux:
4. Put 1/2 c. olive oil in a skillet and get it very hot. Add the flour slowly while stirring constantly until the roux turns a med. dark brown (10-15 mins.)
5. The roux will burn easily so watch it and stir constantly! Add the sauteed vegetables and the sausage to the roux, and saute 3 more mins.
6. Transfer the vegetables and sausage to the 10 qt. pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 c. of goose broth, 2 T. Tabasco, Worcestershire sauce, black pepper, salt, bay leaves, and thyme and cook 30 minutes.
7. Separate the goose meat from the bones, and add the meat, and the okra to the gumbo and cook 1 hour.
8. If the gumbo loses too much moisture, add more beer.
9. Serve over white rice.
Can Sub 2 ducks
Cajun-Style Seafood Baked Eggplant
Source: Louisiana Foods - Recipe for Cajun Style Seafood Baked Eggplant Chef Sylvia Harbin: Feelings Cafe
INGREDIENTS:
1/2 cup butter
1/4 pound chicken gizzards, diced
3 green bell peppers, seeded and chopped
2 garlic cloves, minced
1/2 cup celery, chopped
1 cup cooked rice
1 teaspoon Italian seasoning
1/2 pound lump crabmeat
2 to 3 tablespoons butter
Lemon slices and chopped fresh parsley for garnish
1/4 pound hot link sausage, diced
3 medium eggplants, peeled and diced
3 medium onions, chopped
1 bunch green onions, chopped
1/2 pound fresh small shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
Salt to taste
1/3 to 1/2 cup Italian bread crumbs
INSTRUCTIONS:
Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat. Add sausage and gizzards and saute until browned, about 5 minutes. Stir in eggplant, bell pepper, onion, garlic, green onion and celery. Continue to cook about 15 minutes, stirring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring, occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat.
Preheat oven to 350°. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve immediately. Serves 8 to 10.
Source: Louisiana Fine Foods -
Great Tastes of the World
Yield: 4 servings
INGREDIENTS:
2 lb. of catfish fillet cut into 2 inch chunks
4 cloves of garlic minced
1 large onion chopped fine
1 stick fo celery, chopped fine
1 cup whole tomatoes chopped
1/4 cup tomato sauce
1 bay leaf
1/2 teaspoon sugar
1 - 1/2 quarts of water
3 tablespoons chopped green onions
4 tablespoons chopped green onions
1/2 lemon sliced thin
salt and red pepper to taste
INSTRUCTIONS:
Season catfish with salt, red pepper, black pepper and garlic. Let sit in refrigerator until ready to use.
The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot. Add the flour and stir constantly over medium heat until the color of a penny. Remove from heat and add onions and celery, stir mixture well and return the pot to the fire. Cook for about 8 to 10 minutes on medium heat.
Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux dissolved. When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1 hour. Add your Catfish and lemons and bring back to a simmer for 15 minutes. You do not want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire.
Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
1/2 fryer, cut in serving pieces
1/4 cup oil
salt and pepper
1 medium onion
finely chopped paprika
INSTRUCTIONS:
Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown, cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon of water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.
Source: Louisiana Fine Foods -
Great Tastes of the World
Yield: 2 Servings
INGREDIENTS:
1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks.
1 tablespoon soda, warm water to cover
1 cup water
a slice lemon, cut in small pieces
1 teaspoon butter
3/4 cup sugar
a pinch of salt
1/4 cup shredded coconut
INSTRUCTIONS:
Peel potatoes and cut in diagonal chunks. Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes. Drain in a colander.
In saucepan combine water, sugar, salt, yams, and lemon. Boil, cover. Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer. Add coconut and butter.
COOKING TIP: For a different taste treat, substitute coconut using either of the following: nutmeg, orange, pineapple, apple chunks, pecans, walnuts, or raisins.
INGREDIENTS:
POACHING
1 Cup dry white wine
1/2 Teaspoon salt
1/2 Teaspoon pepper
1 bay leaf
1 LB. sea scallops
1/2 LB. sliced fresh mushrooms
SAUCE
3 Tablespoons butter
4 Tablespoons flour
1/4 Cup scallop liquid or seafood stock
3/4 cup of whole milk
Salt & pepper to taste
2 Egg yolks
1/2 Cup whipping cream
1/2 Lemon juiced
10 Tablespoons swiss cheese
INSTRUCTIONS:
Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes.
Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
6 Hard Crabs, cleaned and cut into 24 pieces
1 - 1/2 Gallons of Chicken Stock
2 Quarts of Half and Half
1 Pound of Butter
1 Pound of Regular Lump Crab Meat
1 Onion, diced
3 Ribs of Celery, diced
2 Cups of Flour
INSTRUCTIONS:
Melt butter in soup pot, and add crabs, cook until crabs are dry, and add onions and celery, cook until tender, add flour and blend the roux, and chicken stock, let simmer at least thirty minutes. Heat half and half and blend in soup. Strain soup, and add lump crab meat and serve.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
1 Pound Regular Lump Crabmeat
1 Egg
3-tbs. Mayonnaise
1-tbs. Worcestershire Sauce
1-tbs. Lemon Juice
1-tsp. Dry Mustard
1-tbs. Parsley (chopped fine)
1-tbs. Melted Butter
1-cup Saltine Crackors
1-tsp. Old Bay Seasoning
INSTRUCTIONS:
Combine all ingredients except Crabmeat and Saltine crackors. Mix ingredients very well then add Saltine crackors and blend in. Next add Crabmeat and gently fold into mixture.
Note: Do not over mix because Crabmeat will break apart.
Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.
Source: Louisiana Foods -
Cajun & Creole Recipe
INGREDIENTS:
1 lb. white crabmeat
3 tablespoons butter or margarine
1/2 cup finely chopped onions or scallions
1/4 cup finely chopped celery
1 heaping tablespoon all-purpose flour
1 - 1/2 cup milk
1 egg yolk, well beaten
2 tablespoons fresh lemon juice
1/2 teaspoon prepared mustard
3/4 cup grated cheese (your choice chedder or American)
1 small pinch ground nutmeg
3 tablespoons bread crumbs
dash of white pepper
1/4 cup extra cheese
dash of cayenne pepper
dash of paprika
INSTRUCTIONS:
In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.
Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix well.
Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.
Source: Louisiana Foods -
Cajun & Creole Recipe
INGREDIENTS:
1 lb. cleaned crawfish tails, commercialed kind
crawfish fat and water to make 3/4 cup
1 stick margarine or butter
1 heaping tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 heaping tablespoon tomato paste
1 medium onion, chopped fine
1 tablespoon parsley
2 very thin slices lemon
1 tablespoon green onion
INSTRUCTIONS:
Use a saucepan with a tight fitting lid to etouffee, French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsely, cook 2 minutes longer. Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish etouffee.
COOKING TIP: Commercial crawfish are pasteurized and practically cooked. If you are using live crawfish, wash, then scald in boiling water. Clean them, picking off the shells, leaving tails whole. Save crawfish fat. When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer.
Source: Louisiana Foods -
Cajun & Creole Recipe
INGREDIENTS:
1/2 lb. fresh snap beans
4 or 5 new potatoes, soaked in water with a little soda, then scraped
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons bacon drippings
1 small onion
1/2 teaspoon salt
1 cup boiling water
INSTRUCTIONS:
Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp.
Source: Awesome Cooking Recipe's
INGREDIENTS:
1 tablespoon vegetable oil
1 chicken gizzard
2 tablspoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon course ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon onion powder
Dash dried parsley flakes
INSTRUCTIONS:
Heat vegetable oil in a large saucepan over medium heat. Saute chicken gizzard in the oil for 4 to 5 until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
Combine ground beef and ground pork. Mix with your hands until well mixed.
Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
Add water and beef broth to the saucepan, then immediately whisk into cornstarch and flour.
Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
2 1/2 or 3 pound pork shoulder roast
1 tablespoon prepared mustard
1/4 cup all-purpose flour
4 tablespoons cooking oil
salt and red pepper to taste
1 clove garlic, chopped
INSTRUCTIONS:
One or two hours before cookig the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices.
MAKE THE GRAVY AS FOLLOWS:
fat from the meat and pan drippings
1 medium onion, grated
1 heaping tablespoon cornstarch with 1/4 cup water
1 1/2 cups water
1 small piece of celery, chopped
Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoningn (salt and pepper) if necessary.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
1 lb. dried red beans or kidney beans
2 tablespoons margarine or ham fat
1 or 2 clove garlic, finely minced
1/4 teaspoon red pepper
1/2 teaspoon oregano powder
1 large hamhock from left over ham, or sausage
1 large onion, finely chopped
1 teaspoon salt
1 small piece of bay leaf
2 large ripe tomatoes or canned whole tomatoes
INSTRUCTIONS:
Pick and wash red beans.
In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool.
Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours.
Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone.
Serve in soup plates over rice. Chopped scallions over this is delicious.
COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and devained
2 cups chopped onion
Gumbo File
1 gallon water
salt, black and red pepper to taste
1/2 pint of shelled oysters
1 cup chopped celery
1/2 teaspoon finely chopped parsley
4 cloves minced garlic
INSTRUCTIONS:
for Roux
1 - 1/2 cups cooking oil
1 - 1/2 cups flour
Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:
INSTRUCTIONS:
for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10-15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
4 cups cooked rice
1 cup chopped onion
1 cup chopped bell pepper
2 tablespoons tomato paste
1 teaspoon sugar
salt, black pepper, cayenne pepper to taste
1 pound peeled and deveined medium-size shrimp (raw)
1 cup green onion, chopped fine cup parsley, chopped fine
8 tablespoons butter
1 cup chopped celery
4 cloves garlic, minced
2 cups water
1/2 teaspoon cornstarch
INSTRUCTIONS:
Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, (3 to 5 minutes). Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
1 - 1/2 cup crawfish tails, cut in small pieces
25 more or less, crawfish heads
3 tablespoons butter or margarine
1 medium onion, chopped
1 stick celery, chopped
1 clove garlic, mashed
1 teaspoon salt
2 slices stale bread, soaked in 1/4 cup milk
2 tablespoons of well beaten egg
1/3 cup water, mixed with crawfish fat
3/4 cup cracker crumbs
1 more tablespoon butter
2 tablespoons Parmasan cheese
1/2 teaspoon red pepper
INSTRUCTIONS:
Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool.
In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry.
Coating for frying:
1/2 cup all-purpose flour
1 egg, mixed with...
3 tablespoons milk
1/2 cup cracker meal or crumbs
INSTRUCTIONS:
Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.
COOKING TIP: Once crawfish bisque heads are coated for frying they can be chilled for many hours.
COOKING TIP: For stuffed crawfish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving.
Stuffed Merliton
(French for "Vegetable Pears")
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
2 medium sized merlitons
1/2 teaspoon salt
1 small onion, finely diced
2 tablespoons bread or cracker crumbs
1/2 lb. or 1 cup ground beef
1/4 teaspoon cayenne
1/2 cup cooked rice
Butter
INSTRUCTIONS:
Cut merlitons in half lengthwise; cover with salted water in a pot with a tight fitting lid. Reduce heat to simmer; cook until tender, approximately 30 minutes. Do not overcook.
With a teaspoon, discard seed, scoop out pulp and set aside, leaving a 1/4 inch shell. Place shell on a shallow greased baking dish. Preheat oven to 350 degrees.
Cook meat and onion with seasoning until tender. Should add water and stir occasionally, brown lightly. Add merliton pulp, cook 10 minutes longer; blend in the rice. Season again to taste.
Fill shells with the mixture, sprinkle top with crumbs, dot with butter. Bake 15 or 20 minutes.
COOKING TIP: If you desire a casserole, or if the merlitons are too large, peel and dice the merliton. Cook until tender, drain, and combine with meat mixture. Can serve from top of the stove or pour in a baking dish. Sprinkle with crumbs.
COOKING TIP: Instead of ground meat, can use leftover cooked meat ground; sausage, ham, pork, shrimp or crabmeat. This makes a delicious dish for the main course.
Yield: 2 Servings
Source: Louisiana Fine Foods -
Great Tastes of the World
INGREDIENTS:
8 Trout fillets (skinned)
1 Cup flour
2 teaspoons of salt or to taste
3 teaspoons of red pepper or to taste
1 stick of butter (1/4 pound)
1 Juiced lemon (keep juice)
1/4 Cup of chopped parsley (Flat leaf preferably)
1/2 Cup roasted sliced almonds (Roast at 375 degrees 7 minutes)
INSTRUCTIONS:
Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets.
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Bayou Bandits
PO Box #1122
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