Recipezaar: Cajun,Dinner Party recipes

Way Too Easy Cajun Potatoes

Sat, 14 Oct 2006 07:58:29 -0400

These were a staple in the Irish Channel in the good ole days. I still make mine in a cast iron pan but you can use any oven proof pan. For those who must have heat, add extra cayenne. To shorten baking time we sometimes nuke the potato chunks a little before adding to the oil. -- posted by omeomy #2

Cajun Mushroom Loaf

Tue, 17 Oct 2006 14:20:10 -0400

A vegetarian loaf that even meateaters will love! Adapted from Partyline with the Hearty Boys. -- posted by Sharon123

Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Fri, 03 Nov 2006 17:28:27 -0500

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend. -- posted by PaulaG

Authentic Gumbo

Sun, 03 Dec 2006 11:47:16 -0500

While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share. -- posted by ChrysalisUnfurled

Shrimp and Okra Gumbo

Tue, 05 Dec 2006 17:18:28 -0500

This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy! -- posted by mama's kitchen

Cajun Shrimp Cakes With Andouille Sausage

Tue, 16 Jan 2007 15:50:53 -0500

These are fantastic! I use about 1 tablespoon of recipe#186029 in place of the seasoned salt. This recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. If you cannot fine Andouille sausage, then use kielbasa or smoked dry sausage. Use cooked shrimp for this. Plan ahead the total chilling time before cooking the cakes is 2-1/2 hours. I serve these with the lemon ailoi from my recipe#136361 For coating the outside cakes you can use panko. -- posted by KITTENCAL

Rum Sauce for Bread Pudding

Tue, 16 Jan 2007 22:50:59 -0500

Wonderful. Rich and delicious. -- posted by littleturtle

Cajun Crescent Turnovers

Sat, 20 Jan 2007 13:11:24 -0500

Ok if you like kind of spice food of side this greatly compliments a nice seafood or crawfish gumbo dinner... Enjoy -- posted by Printessa

Shrimp Mold

Sat, 20 Jan 2007 13:23:59 -0500

My favorite thing to eat with chips! It's a wonderful melt in your mouth appetizer. My mom passed this cajun recipe on to me. -- posted by WeazelChef

Key Lime Pie

Mon, 22 Jan 2007 15:37:43 -0500

Very good. For best results use fresh key limes, not bottled juice. You can also use the more common Persian limes. You will need fewer limes, approximately 2 1/2 to 3. -- posted by littleturtle

Petit Pois (Cajun Baby Peas)

Mon, 22 Jan 2007 18:21:14 -0500

Baby peas cooked with onions and seasoning. -- posted by littleturtle

New Orleans Shrimp & Squash Bisque (Treasure Trove #2)

Tue, 06 Feb 2007 20:45:58 -0500

From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. As w/TrTr #1, my best guess is this was prob a Food Network recipe. Enjoy! -- posted by twissis

Jambalaya

Tue, 06 Feb 2007 22:07:43 -0500

This makes an amazing meal--spicy and rich and oh, so good!! It's wonderful made with ingredients you can get at most any grocery store, but for a really special flavor, find some real, authentic Cajun andouille and tasso. It's out of this world! -- posted by MaryMc

Seafood Stuffed Eggplant (Aubergine) Casserole

Tue, 06 Feb 2007 22:47:04 -0500

From the cookbook, "Cookin' New Orleans Style" (1993). The recipe is credited to Leon Galatoire from Galatoire's. -- posted by Vino Girl

Paula Deen's Cajun Seafood Balls

Thu, 08 Feb 2007 21:47:20 -0500

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over. -- posted by Redneck Epicurean

Crawfish Pie

Sun, 11 Feb 2007 20:55:43 -0500

This is from a historical restaurant cookbook. This is a recipe from Faunsdale Bar & Grill. -- posted by CheesyGal

440 Main's Jambalaya

Sun, 04 Mar 2007 15:33:45 -0500

I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though. -- posted by Redneck Epicurean

Kiwi Lemonade Spritzer

Thu, 08 Mar 2007 22:25:52 -0500

A Cajun thirst quenching citrus drink compliments of Tony's Seafood in Louisiana. -- posted by Mommy Diva

Creole Pecan Party Rounds

Thu, 08 Mar 2007 22:29:34 -0500

Delightful little appetizers with that zesty Creole flavor straight from Tony's Seafood in Louisiana. YUMMO! **I haven't made these yet so I am guessing at the yield. ;) Prep/cooking time does not include chilling. -- posted by Mommy Diva

Cajun Crawfish Cornbread

Thu, 08 Mar 2007 22:30:34 -0500

A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;) -- posted by Mommy Diva

Smothered Cabbage

Thu, 08 Mar 2007 22:33:00 -0500

This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)-- -- posted by Mommy Diva

Spinach Madeline

Fri, 09 Mar 2007 13:59:42 -0500

Originated at Green Springs Inn in St. Francisville, LA by Madeline Nevill, this dish has become a favorite nationwide. (From Tony's Seafood in Lousinana website). Need I say more? Yum. ;) Since the garlic cheese roll is hard to find in some areas (mine included) you could substitute Boursin, Alouette or Rondele as they make spreadable flavored fresh cheeses in garlic flavor. -- posted by Mommy Diva

Pat's Soulful Cassoulet

Mon, 26 Mar 2007 20:47:25 -0400

This is a Crockpot recipe, easy, hearty comfort food for BUSY MOMS or, for Sunday Dinner. I developed this cassoulet, combining traditional French and American Cajun ideas. The preparation on this one is a no-brainer and goes very fast. Basically, you just throw it together and it's best to have the larger, oval-type crockpot. You could cut the recipe back a bit and use a regular crockpot, perhaps, cutting it in half to serve two very hungry people. It is possible to add beans, as in a traditional cassoulet -- just add cooked (drained) red beans in the last two hours of cooking time. The recipe is versatile enough to add in other meats also. You could add a few thawed chicken parts, if you had some, in the last four hours of cooking time or, raw shrimp or scallops in the final 90 minutes of cooking time. If you have no cabbage, you could substitute a couple of dozen trimmed Brussels sprouts. That's much of the beauty of recipes like this one. If you do elect to use (raw) Italian sausages, leave them whole. Beginner cooks will have no problem with this "scratch" recipe. That's about it -- I hope you enjoy this unique cassoulet as much as my family does. It will definitely permeate your house with those delightful "home cooking" aromas! -- posted by Bone Man

New Orleans Crab Spread

Fri, 20 Apr 2007 11:30:41 -0400

A light and easy, creamy crab dip with cajun seasoning, celery, garlic and bell pepper. This is great served with bagel chips or just crackers. Cook time is chill time. From Pampered Chef. -- posted by Tee Lee

Vanilla Ice Cream With Pecans, Bananas Foster - Cointreau Sauce

Thu, 26 Apr 2007 16:31:44 -0400

Please note: Exercise caution when you add the bourbon and the Cointreau. Stand well back from the pan, and keep the area as clear as possible. -- posted by Witch Doctor

Commander's Palace Barbecued Shrimp

Sat, 12 May 2007 23:41:32 -0400

This is the Louisianna-style un-barbecued, barbecued shrimp! -- posted by KathyP53

Crawfish Quiche

Wed, 23 May 2007 09:14:25 -0400

What do you do when you have several pounds of crawfish left over from a crawfish boil? You peel 'em and put 'em in this easy to make, fabulous quiche that has gotten rave reviews from everyone who's ever eaten it! This even makes a great brunch course. -- posted by spaghetti_soprano

Cajun Fried Cucumbers

Fri, 01 Jun 2007 14:51:09 -0400

From Alabama Living comes this recipe for delicious fried cucumbers. Can be served as an appetizer or side dish. Very yummy! -- posted by Dreamgoddess

Cajun Summer Squash

Tue, 26 Jun 2007 14:58:16 -0400

Adapted from The Spice of Vegetarian Cooking by Martha Rose Shulman. This makes sunny golden little rounds that practically melt in your mouth! -- posted by Sharon123

Shrimp Gumbo

Wed, 04 Jul 2007 22:25:21 -0400

Saw this on Alton Brown's show last night. Looked like an interesting way to make the roux. -- posted by Vicki in CT

Jambalaya on the Grill

Mon, 23 Jul 2007 21:58:05 -0400

This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home. -- posted by PaulaG

Emerils Dirty Rice Boulettes

Sun, 29 Jul 2007 19:27:41 -0400

These dirty rice balls are so delicious. It makes for a great side dish or even a great party pleaser. I got this recipe from Emeril's website. -- posted by davidf

Crawfish Strata

Wed, 08 Aug 2007 22:39:37 -0400

Louisianians will add seafood to almost anything. This is a wonderful breakfast and brunch dish. This dish must sit 8-10 hours before baking, so adjust your menu accordingly. -- posted by Sherrybeth

Crawfish Pie

Tue, 14 Aug 2007 16:13:00 -0400

Jum-ba-lie, crawfish pie, file' gumbo.... Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you. -- posted by Sherrybeth

Clams and Shrimp

Sun, 26 Aug 2007 23:13:00 -0400

This hearty soup will please any seafood lover! -- posted by Tiny_Toodles

Louisiana Killer Shrimp

Mon, 27 Aug 2007 23:03:31 -0400

OHHHHHHMANNNNN is all I can say about this dish. This is one of my "secret" oft requested recipes and I've decided to share it with you because nothing this good should be kept secret. -- posted by Sherrybeth

Cajun Fig and Pecan Pie

Sun, 02 Sep 2007 15:15:33 -0400

From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out. -- posted by Vicki in CT

Fried Grits Patties

Sun, 02 Sep 2007 15:15:43 -0400

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage! -- posted by Vicki in CT

Hearts of Palm Strudel With Remoulade Sauce

Thu, 06 Sep 2007 03:34:07 -0400

An Emeril Lagasse recipe. Fancy! I LOVE hearts of palm! -- posted by Engrossed

New Orleans Barbecued Shrimp

Tue, 18 Sep 2007 22:52:16 -0400

Prudhomme's excellent recipe - unbelievable -- posted by Nancy Frances

Cajun Crab Au Gratin

Tue, 16 Oct 2007 23:40:02 -0400

From a Louisiana native, I urge you to try this recipe next time you have a Cajun craving. I would imagine if you don't care for crab, you can use whichever seafood you fancy. -- posted by ladywisconsin

Creole Onion Soup

Fri, 26 Oct 2007 19:40:05 -0400

From Dickie Brennan's Steak House. -- posted by Sherrybeth

Chicken Frikki (Fricassee')

Thu, 08 Nov 2007 14:19:11 -0500

This is a cold weather comfort food that all members of my family have loved for ages.It is not hard to make and is very good.If you make this, you can say you made a Cajun dish.Everyone in the neighborhood will want to know who is cooking this because the aroma is awesome.We serve it over rice and sometimes have potato salad on the side. -- posted by Chef #580861 Nesbitt

Shrimp Etouffee

Sun, 11 Nov 2007 09:19:46 -0500

This is another comfort food from Louisiana. We had this growing up at least every 2 weeks. My uncles and my dad would go out shrimping and I would sometimes go to pull heads off the shrimp as they were brought into the boat. You can't get any fresher shrimp than that. They didn't catch them to sale, they were for anyone in the family that wanted them and of course no one turned them down. I did not add the time it takes to clean the shrimp to the prep time. -- posted by Chef #580861 Nesbitt

Real Shrimp Creole

Sun, 11 Nov 2007 09:29:31 -0500

This is another Cajun dish that is my personal favorite. It has a tomato base along with roux that makes it a hearty meal. It is also served over hot rice as most good Cajun foods are. That is a staple in every Cajun home. My gramma would keep her rice in a big new garbage can with a tight lid. We ate so much of it that when it was on sale and there was a limit she would send all the grandkids in to each get a bag. I hope you enjoy this as much as I do. -- posted by Chef #580861 Nesbitt

Gumbo Casserole With Creamed Garlic Shrimp

Tue, 13 Nov 2007 00:23:36 -0500

This is a recipe from a Southern Living magazine. I used it for a party and everyone loved it. Can easily be doubled for more guests. -- posted by Ewalla

Cajun Meatballs

Thu, 15 Nov 2007 01:38:27 -0500

This came from an old cookbook that belonged to my mom. -- posted by Candace Michelle

Blue Cheese Gougeres

Fri, 07 Dec 2007 19:32:03 -0500

An Emeril spin on a French delight. -- posted by Mommy Diva

Easy Shrimp Po' Boy ("dressed")

Wed, 19 Dec 2007 23:55:48 -0500

Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the "Big Easy" -- posted by Chef Carl in New Jersey

Crawfish Fettuccine

Wed, 26 Dec 2007 18:40:07 -0500

Feeds a large crowd and can be made ahead of time and baked right before you want to serve it. Or you can freeze it for a later use. -- posted by Ewalla

Shrimp Gumbo - Alton Brown

Mon, 07 Jan 2008 16:06:14 -0500

Just keeping this here so that I can prepare it in the future. It looked so good when he made it on tv. -- posted by gobruijns

Mardi Gras Chicken and Sausage Gumbo

Tue, 05 Feb 2008 23:21:46 -0500

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. -- posted by Kim D.

Awesome Salmon Patties!

Fri, 08 Feb 2008 18:29:31 -0500

With savory seasonings and a kick of spice, melt in your mouth patties! -- posted by Christine Moscinski

Chicken-Andouille File Gumbo

Sat, 23 Feb 2008 17:31:38 -0500

An authentically, traditional chicken and sausage gumbo. -- posted by KathyP53

Terri Calegan's Easy Baked Jambalaya

Wed, 12 Mar 2008 00:55:20 -0400

This is my friend Terri's recipe for delicious and oh-so-easy baked jambalaya. Feel free to get creative, add shrimp, other types of meats and sausages. The rice in this dish does not come out mushy because there is no stirring involved. Serve with hot sauce, hot French bread, and long necked, ice cold beer! -- posted by Trinkets

Taste of Louisiana Spiced Bread Braid

Thu, 03 Apr 2008 16:00:19 -0400

This is a Cajun bread spiced with tomato, spices, garlic, heat form hot peppers. I read and was told you can not mix fresh garlic into the bread dough because the garlic will kill the yeast. I have and never had a problem. Just look at the picture of my bread. Be sure to place the garlic in separate corners from the yeast. -- posted by ~Rita~

Kelly's Homemade Corn Soup

Fri, 16 May 2008 02:17:45 -0400

I created this recipe. I would make it and it would come out absolutely delicious. When all of my family and friends asked for the recipe, because they said this was the best they had ever ate, I wrote down what I did and shared it. So now I would like to share it with you! Enjoy! -- posted by Chef #840337

Kelly's Pastalaya

Wed, 28 May 2008 23:48:37 -0400

This recipe is like jambalaya, but instead of rice you use pasta. I got the basic recipe from a friend and made it my own after adding a few more ingredients. It takes a little bit of time to make but it is worth it! -- posted by Chef #840337

Bourbon - Maple Scallops

Sun, 15 Jun 2008 20:29:19 -0400

Found at puppymomma's excellent food blog. -- posted by evelyn/athens

Prudhomme's Shrimp Mango Bisque

Tue, 24 Jun 2008 17:02:37 -0400

Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results. -- posted by Molly53

Gumbo Style Chicken Creole

Wed, 09 Jul 2008 01:30:50 -0400

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired. -- posted by cellogirl2

Voodoo Pasta

Sun, 13 Jul 2008 03:11:57 -0400

If you like Cajun/Creole flavor, this recipe is for you! It is a super easy and delicious, spicy Cajun creamy pasta dish!. We make this at least once a week, it's that good! The recipe is very flexible, try substituting chicken or shrimp for the sausage! Everytime we make this for company, they beg for the recipe! Serve with garlic bread and a salad and you have a great meal! -- posted by ChaseNNJ

Cajun Rice Casserole

Sun, 24 Aug 2008 11:02:40 -0400

This is a hearty and spicy rice dish that both my mother frequently cook. It makes a wonderful compliment to many meat dishes. Also great on its own with a green salad. -- posted by soochchef

Catahoula's Crabmeat Cheesecake

Sat, 06 Sep 2008 11:28:21 -0400

From Catahoula's restaurant in Grand Coteau, LA, this appetizer is fit for any gathering...black tie and Champagne or blue jeans and micro-brews! -- posted by Trinkets

Emeril's New Orleans-Style Welsh Rabbit

Wed, 24 Sep 2008 18:05:17 -0400

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon. -- posted by Manami

Chicken and Sausage Gumbo

Sun, 05 Oct 2008 02:42:26 -0400

This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish. -- posted by Americký Skladatel

Tabasco Baste

Sun, 12 Oct 2008 01:34:43 -0400

This recipe is supposedly from the McIlhenney family, founders of the Tabasco brand of pepper sauces. -- posted by Celticevergreen

Easy Shrimp Ettouffee

Tue, 28 Oct 2008 17:46:00 -0400

South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended family last Christmas at our pot-luck buffet meal and it was the first dish that was gone. This recipe is delicious served with hot french bread and a salad. It is my husband's favorite meal! It can be easily be doubled or tripled to feed a large crowd. -- posted by Chef Louisiana Girl

Buttery Sweet Toasted Pecans

Wed, 03 Dec 2008 00:03:15 -0500

I am always looking for new party nibbles recipes. So, I grabbed this one when I saw it in the 'Fast & Fabulous Party Foods and Appetizers' cookbook. -- posted by Sarah_Jayne

Easy Gumbo

Fri, 05 Dec 2008 19:00:56 -0500

Tastes like Louisiana, but not as complicated. =) -- posted by Larkin

New Orleans Style Bread Pudding

Mon, 29 Dec 2008 22:23:51 -0500

This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread. -- posted by gailanng

Cajun Deviled Eggs

Tue, 27 Jan 2009 01:08:53 -0500

Easy Home Cooking Magazine -- posted by Charlotte J

Cajun Shrimp With Lemon Mustard Dip

Sat, 28 Feb 2009 01:48:02 -0500

The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce. -- posted by JackieOhNo!

Cajun Fish & Rice Pilaf (21 Day Wonder Diet: Day 19)

Wed, 15 Apr 2009 01:57:03 -0400

This is Day 19: Dinner, on the 21 Day Wonder Diet. The pilaf is so delicious! -- posted by Sara 76

Sweet Tater/Andouille Bisque

Thu, 23 Apr 2009 02:03:10 -0400

This recipe is from Spud Mconnell...an actor, radio host, and New Orleans foodie. This is a family recipe that he usually makes for all the holidays (and there are alot of holidays in New Orleans). If you can't find andouille use a good smoked sausage. For my taste, this is very, very good.. -- posted by Bayou Andy

Pralines & Cream Dream

Mon, 18 May 2009 14:14:59 -0400

From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region. -- posted by NELady

Emeril's Hurricane

Tue, 19 May 2009 17:26:12 -0400

From Emeril's.com; posted for ZWT 5. -- posted by alligirl

Louisiana Pickers Shrimp With Piquant Sauce

Wed, 20 May 2009 01:39:13 -0400

This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount. -- posted by Dreamer in Ontario

Fifield's Blackberry Cobbler

Wed, 20 May 2009 01:40:09 -0400

Taken from the book,"Every day's a Party" by Emeril Lagasse; posted for ZWT 5. -- posted by alligirl

Emeril's Shrimp Stew

Wed, 20 May 2009 02:04:27 -0400

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)" -- posted by alligirl

Emeril's Homemade Pepper Sauce

Wed, 20 May 2009 02:14:48 -0400

Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. Taken from the recipe intro - "The oils in the flesh and seeds of the peppers are quite volatile. You should wear rubber gloves when handling them, being careful not to touch your face or eyes while working with the peppers." **Refrigeration / 'aging' time is NOT included in prep or cooking time. -- posted by alligirl

Crab and Andouille Jambalaya

Wed, 20 May 2009 19:57:12 -0400

From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy! -- posted by LifeIsGood

Cajun Dirty Rice

Tue, 16 Jun 2009 14:05:45 -0400

From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this. -- posted by Kat's Mom

Avoyelles Parish Chicken and Sausage Gumbo

Tue, 23 Jun 2009 01:24:11 -0400

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable. -- posted by gailanng

Cajun Chicken Salad for Two

Fri, 26 Jun 2009 03:42:58 -0400

It speaks for itself. -- posted by gailanng

Brown Butter Butterflied Chicken

Fri, 26 Jun 2009 12:21:17 -0400

This chicken comes out moist, tender, and with a delicious cripy skin. For this recipe I used a cast iron skillet. Not sure if the results would be the same cooked in other cookware. -- posted by m_peaches07

Macque Choux and Shrimp

Sun, 05 Jul 2009 12:31:01 -0400

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;) -- posted by Manami

Paula Deen's Hush Puppies

Tue, 14 Jul 2009 01:25:05 -0400

If you can't find self-rising cornmeal try Recipe #255005 -- posted by HeidiSue

Creole Red Snapper

Wed, 15 Jul 2009 01:46:43 -0400

This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and quick to make. -- posted by Chef #578731 perrogal

Louisiana Fried Meat Pies With Cajun Tartar Sauce

Mon, 17 Aug 2009 12:59:53 -0400

Right out of Natchitoches, Louisiana. -- posted by gailanng

Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

Tue, 25 Aug 2009 02:10:39 -0400

A recipe older than my grandma. Freezable, see instructions below. -- posted by gailanng

Crawfish Milneburg

Mon, 31 Aug 2009 11:31:02 -0400

A New Orleans favorite. -- posted by gailanng

Creole Crab Cakes

Tue, 08 Sep 2009 12:44:02 -0400

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so. -- posted by gailanng

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Cajun Shrimp

Tue, 13 Oct 2009 15:19:17 -0400

From the Food Network, up here for safe-keeping and halved from the original amounts called for. Except for peeling the shrimp, it was relatively fast and easy to make! My version serves about 4-5 (lotsa shrimp for one person, I make this planning to get at least 3 meals out of it.) -- posted by the80srule

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie

Apple Sausage Stuff Pork Chops

Tue, 15 Dec 2009 11:39:38 -0500

You can make your own stuffing and use for this recipe I just typically use Stove Top Pork Flavored. I try to always use unflavored/unseasoned Pork Sausage. I typically use Granny Smith Apples for this recipe but any kind of apple works just use your favorite kind. For the Cajun Seasoning I usually use Emeril's Essence. -- posted by pasmaszek

Rabbit Tenderloin With Sauteed Spinach and Creole Mustard Sauce

Sat, 19 Dec 2009 21:53:41 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. -- posted by Molly53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53