Cajun Style Food

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 18, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious and rich treat, so good for an appetizer!

    1 pound crabmeat
    1/2 cup bacon
    1/2 cup chopped onion1/2 cup chopped celery
    1/2 cup chopped green pepper
    2 cans tomatoes
    1/4 cup uncooked rice
    1 tablespoon Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon pepper

    Fry bacon until done. Add onion, celery, and green pepper, cook until tender. Add tomatoes, rice and seasonings. Cover and simmer for 20 minutes until rice is tender. Add crabmeat and heat to simmer. Serve immediately.
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This will have you hollering.....Aiiiii ii-eeeeehhheeeeee!

    1/4 cup butter
    1 cup chopped onions
    1 cup chopped celery
    1 garlic clove minced
    2 tablespoons flour
    1 teaspoon salt
    1 teaspoon sugar
    dash cayenne pepper
    1 teaspoon paprika
    1/2 small bay leaf
    4 dashes Tabasco
    1/2 cup chopped green pepper
    1 can tomatoes
    2 cups cooked shrimp
    Cheese Rice

    Melt butter in pan. Add onion, celery, and garlic. Cook until tender. Add flour and seasonings. Stir until blended. Stir in green pepper and tomatoes. Cook 10 minutes. Add shrimp and heat to simmer. Serve over Cheese Rice. Delicious! Keep fishing!
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is the "bed" you serve the Shrimp Creole over. Serve with thick slices of Texas toast, well buttered with a dash of garlic salt, iced tea and a nice fruit cup for dessert!

    3 cups water
    1 tablespoon butter
    1 teaspoon salt
    1 1/2 cups rice
    2 cups shredded American cheese
    2 tablespoons chopped onion
    1 teaspoon mustard

    Bring water to boil. Add butter, salt, and rice. Bring to a boil, and cook rice until done. Stir in cheese, onion and mustard. Serve as a bed for Shrimp Creole! Delicious! Keep fishing!
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    The sauce is everything in this dish. It makes the parts come together as a whole experience!

    2 pounds shrimp
    1 onion
    1 clove garlic
    1/2 teaspoon vinegar
    water
    sauce

    Boil shrimp in water and other ingredients, but do not overcook. 8 minutes is about the right time in boiling water for shrimp.


    Sauce

    1 clove garlic
    juice of one FRESH lemon
    1 cup olive oil
    dash Tabasco
    dash Worcestershire
    1 tablespoon mustard
    1 cup ketchup

    Combine all ingredients and blend. Serve in small dipping cups with shrimp as an appetizer. Outstanding! Keep fishing!
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS
    4 Tablespoons Butter, melted
    1/2 pound Lump crab meat
    1 tablespoon Zatarains Cocktail Sauce
    1/4 teaspoon Worcestershire sauce
    1/4 teaspoon Tabasco Sauce

    DIRECTIONS:


    Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes. Add half of the crab to each dish. Mix together the Coctail Sauce, Worcestershire, and Tabasco Sauce. Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). Serve immediately.

    Yield: Serves 2
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 Pound Crab Meat (White & Claw Mixed)
    6-8 Empty hard shell crab shells
    2 Tbs. Strained Lime Juice
    4 Tbs. Melted Butter
    3 Dashes Angostura Bitters
    1 Tbs. Chives
    2 Tbs. Lean Bacon, Minced Fine
    1 Cup Cream
    4 Dashes Tabasco Garlic Pepper Sauce
    2 Tbs. Louisiana Cajun Seasoning
    1/2 Cup Fine Bread Crumbs
    3 Slices of soft Bread

    DIRECTIONS:


    Figure two parts crab meat to one part soft bread. Moisten bread with cream and bitters mix. Saute garlic, shallots and pepper, with bacon. Mix everything thoroughly, stuff shells previously coated with olive oil. Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 Fahrenheit. Seasoning is always to taste, of course; but these are better if a little peppery.

    Yield: 3 - 4 Servings
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    Pie dough enough for 4 individual pies (or 2 large)
    1 - 1/2 cups crawfish tails;
    2 cups crawfish fat and water to make
    3 tablespoons cooking oil
    1 medium onion, chopped fine
    2 tablespoons butter
    1/4 cup chopped celery
    Zatarain's Creole Seasoning to taste
    1 clove garlic, mashed Pinch thyme
    1/3 cup Zatarain's Coctail Sauce w/ 1/3 cup water added
    Pinch nutmeg
    1 tablespoon green onion
    4 tablespoons cornstarch
    1 teaspoon Zatarain's Cayenne Pepper
    1 tablespoons parsley

    DIRECTIONS:


    Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture. To the mixture, add Coctail 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, cayenne pepper and cajun seasoning; 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 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.

    Yield: 4 - 6 Servings
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 (8 ounce) package cream cheese
    1/2 (10.75 ounce) can condensed cream of mushroom soup
    1 tablespoon Zatarain's Cayenne Pepper
    3/4 cup chopped celery
    3/4 cup chopped green onions
    3/4 cup water chestnuts, drained
    1 1/2 cups cooked shrimp, peeled and deveined
    Tony Chachere's More Spice Seasoning

    DIRECTIONS:


    Place the cream cheese in a medium bowl and microwave on high approximately 1 minute, or until melted. Sprinkle approximately 2 tablespoons of Tony Chachere's Seasoning and the one tablespoon cayenne pepper. Blend until creamy Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Keep at room Temperature covered with foil or plastic wrap.

    Yield: 4 Servings
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 lb Shrimp; peeled deveined
    12 oz Shrimp shells
    2 oz Clarified butter
    1 medium onion; finely diced
    1 Clove garlic; minced
    2 tb Paprika
    3 tb Tomato paste
    3 oz Brandy
    1 Gallon Fish Stock
    1 8 oz jar Savoie's Instant dry Roux (not all the jar
    is used)
    1 qt Heavy cream - heated
    4 oz Dry sherry
    Louisiana Hot Sauce
    Worcestershire sauce
    Louisiana Cajun Seasoning

    DIRECTIONS:


    Reserve shells Saute shrimp shells in butter until color changes; add onion, cooking until tender; add garlic and saute until aroma, adding more butter if needed; add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan with the brandy; add fish stock and simmer; thicken by adding small amounts of Savoie's Instant dry roux, each time mixing thoroughly; strain, pressing shells to extract all liquid; saute shrimp shells in butter and add to soup; add heavy cream, sherry, sauces and seasoning, stirring to mix well. For best results with Roux: follow directions on jar.

    Yield: 20 Servings
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS: (can substitute crawfish with shrimp, oysters or crabmeat)
    1 lb. crawfish tails, boiled and peeled;
    1 stick butter (Do not use margarine.)
    1 pint half-and-half
    3 - 10 cloves garlic, chopped (to your taste)
    1-2 tbs Zatarain's Creole Seasoning
    1 lb. cooked fresh pasta

    DIRECTIONS:


    Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.

    Yield: 6 Servings
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    INGREDIENTS:
    12 extra large Mushrooms
    4 tablespoons Butter, melted
    1 cup Crabmeat
    2 eggs, beaten
    2 tablespoons Mayonnaise
    1 1/2 teaspoon LaDon's Lemon pepper
    Dash Worcestershire sauce
    1/2 teaspoon Louisiana Hot Sauce
    1/2 cup Breadcrumbs
    3/4 teaspoon Louisiana Cajun Seasoning (or more to taste)

    DIRECTIONS:
    Remove the stems from the mushrooms. Brush the caps with butter and place on a cookie sheet. Pre-heat the oven to 375. Blend together in a mixing bowl the crab, eggs, mayonnaise, lemon pepper, Cajun Seasoning, Worcestershire, hot sauce and 1/2 of the breadcrumbs. Add the mixture to the mushroom caps. Top with the remaining breadcrumbs. Drizzle on the butter. Cook for 15 minutes.

    Yield: 12
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 lb peeled and deveined medium shrimp (26 - 30 count) leave tails on
    1/2 cup olive oil
    2 tbsp. Louisiana Cajun Seasoning
    3 tbsp. Steens Pure Cane syrup
    4 garlic cloves, minced
    1 tbsp. Worcestershire Sauce
    2 tbsp. parsley
    2 tsp. LaDon's Lemon Pepper
    1/8 tsp Zatarain's Cayanne pepper

    DIRECTIONS:


    Peel and devein shrimp, set aside. Mix together all the other ingredients in a 9 x 13 glass baking dish. Add shrimp, toss to coat. Cover with plastic wrap, refrigerate 1 hour. Remove wrap, stir and smooth into single layer. Let dish get to room temperature then, bake at 350 degree 10 minutes, flip shrimp and bake 10 minutes more or until done.

    Yield: Serves 4 to 6
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    INGREDIENTS:
    5 lb red snapper
    1/2 cup Zatarain's Cut Green Onions
    3/4 cup Zatarain's Dry Diced White Onions
    1/2 cup Zatarain's Sweet Bell Pepper
    2 cloves garlic, minced
    2 bay leaves
    1 8 oz can tomato sauce
    1/2 can tomato paste
    5-6 tsp flour water
    2 tsp Tony Chachere's Creole Seasoning (or to desired taste)
    Cooking Oil (for oiling pan)

    DIRECTIONS:
    Preheat the oven to 350°. Oil a (16 x 12 inch) broiler pan. Mix together the green onions, dry onions, bell pepper, garlic, and crumbled bay leaves and put them on top of the oil. Place the fish on top of the vegetables. Mix the flour in the water, then add the tomato sauce, tomato paste and the Cajun seasoning. Pour on top of the fish but let it spill around the sides of the fish. Bake an approximately an 1 1/2 hours.

    Yield: 4 to 6 Servings
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    12 frog legs
    1/2 cup lemon juice
    1 tsp salt
    2 eggs
    3 tbsp McILHenny Farms Spicy Mustard
    1 cup seasoned bread crumbs
    1 cup chopped parsley (optional)
    Oil for frying
    1 tsp black pepper
    1 tsp Rex's Cayenne Pepper (or more if desired)
    Sliced lemons and parsley to garnish


    DIRECTIONS:
    Heat large pot of cooking oil to 375 degrees Scald frog legs about 3 minutes in boiling water, containing 1/2 cup lemon juice and salt. Remove, dry with clean towel and season with salt, cayenne pepper and black pepper. Scramble eggs and spicy mustard. Dip frog legs in batter then roll in bread crumbs. Cover well and drop in pre-heated oil. Fry to a golden brown. Remove from oil and drain well on absorbent paper. Serving suggestion: Place frog legs in a bed of fried parsley and garnish with parsley and slices of lemon. Makes good side dish served with Southern Style Red Beans and rice.

    Yield: 12 Servings
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    The spicy butter sauce goes well with the smoky grilled shrimp.


    INGREDIENTS:
    1/2 cup Olive oil
    1/2 cup Butter
    1 teaspoon Garlic, minced
    1/2 teaspoon Basil
    1/2 teaspoon Oregano
    1/2 teaspoon Louisiana Cajun Seasoning
    1/2 teaspoon Rex's Cayenne pepper
    2 teaspoons Paprika
    1/2 teaspoon Black pepper
    1 pound Shrimp, large, peeled and deveined


    DIRECTIONS:
    Place the oil and butter in a saucepan. Heat until the butter has melted. Add the spices and seasonings. Bring to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and allow to sit for 15 minutes. Grill the shrimp. Toss in the sauce and serve warm in bowls.

    Yield: 2 servings
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    INGREDIENTS:
    25 slices bacon
    25 oysters, drained
    25 drops Bulliard's La Hot sauce
    50 drops Bulliard's Worcestershire sauce
    25 tooth picks


    DIRECTIONS:
    Wrap each slice bacon around one oyster. Secure with a tooth pick. Place in a 10 x 9-inch baking pan. Put one drop of hot sauce and two drops of worcestershire sauce on each oyster. Preheat the oven to broil. Broil for 10 minutes. Drain. Serve hot as hors d'oeuvres.

    Yield: 25 servings
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Skip Nantz(Skiptomylu)

    Etouffe

    C. = cup; T = Tbls; t = tsp

    1 C. Reaux or little less. ( ½ oil and ½ flour)
    ½ C. celery
    1 ½ Green Bell Pepper
    1 C. Green Onion
    1 t. Garlic
    1 C. Chopped Parsley
    1 C. Onion

    Make Reaux to a peanut butter color, then add above ingredients and cook until wilted.

    Add the following:

    1 16 oz can of Whole Tomatoes
    1C. White Wine
    1C. of stock or water
    1 t. Dried Thyme
    1 T. Worcestershire sauce
    ¼ t. Red Pepper
    ¼ t. White Pepper
    ½ t. Black Pepper
    1 T. Ground Cumin
    3 t. Salt
    4 Shakes of Tobasco

    Let simmer at least 30 minutes.

    Add shrimp or Crawfish

    Simmer for 20-30 minutes more.

    Serve over Rice.

    Note: A stock is always better to use in your cooking!!!!!!
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 lb crabmeat
    1 tsp Bulliards Louisiana Supreme Worcestershire Sauce
    2 tbsp Blue Plate Real Mayonnaise
    1 egg, beaten
    1/4 cup seasoned bread crumbs
    2 tps Garlic powder (or more or less to taste)
    Pinch cayenne pepper


    DIRECTIONS:
    Preheat oven to 350* Combine all ingredients and form into small cakes. Sautee in butter. Bake for 15 to 20 minutes. Serve hot with tarragon sauce.

    Yield: 4 servings
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)


    INGREDIENTS:
    1 1/2 lbs Large Shrimp, preboiled, peeled, and deveined
    1/2 cup Blue Plate Real Mayonnaise
    1/3 cup chopped celery
    2 tsp Louisiana Cajun Seasoning (or more to taste)
    2 tsp Lemon juice
    1/4 tsp Bulliards Worcestershire Sauce (or more to taste)
    4 croissants


    DIRECTIONS:
    Preboil the shrimp adding cajun seasoning. Peel, devein, and chill the Shrimp. Cut shrimp in half and combine with remaining ingredients. Cover and refrigerate for 15 minutes or more. Stir before serving on croissants. Eat and enjoy!

    Yield: 3 to 4 servings
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    INGREDIENTS:
    1 (10 oz). can cream of shrimp soup
    1 (3 1/2 oz). can mushrooms, drained & chopped
    6 oz. garlic cheese
    1 tsp Louisiana Hot Sauce (more if desired)
    1 tbsp lemon juice
    1/2 lb shrimp (pealed, *cooked and chopped into pieces)
    1 tbsp Boulliard's Louisiana Supreme Worchester Sauce
    2 tbsp Zatarains dry crab/shrimp boil


    DIRECTIONS:
    Mix all ingredients in top of double boiler, (or in a microwave, if you are used to doing this), heat thoroughly, and serve hot with Ritz Crackers or chips.

    Yield: Makes approximately 1 1/2 cups

    * Boil shrimp in 2 tbsp crab boil for 10 minutes or until shrimp turn orange in color.
     
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