Recipezaar: Cajun recipes

Heat Relish/Chow Chow

Wed, 20 May 2009 02:20:13 -0400

Another interesting recipe from real cajun recipes...posting for zaar world tour 5...Please note I don't know how much this makes...and the cooking time includes the standing time. Chow Chow is a culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped fruit or vegetables with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish). Maw Maw adds that most Cajuns will eat this on top of their rice and gravy. -- posted by Lazy Chef 2

Shrimp Jambalaya (Slow Cooker)

Wed, 20 May 2009 02:20:21 -0400

Louisiana Creole style dish made with shrimp, ham, and artichokes. Found recipe in, "The Best Slow Cooker Cookbook Ever." -- posted by Virginia Cherry Blossom

Crawfish Etouffee

Wed, 20 May 2009 02:22:37 -0400

Interesting recipe from real cajun recipes...posting for Zaar World Tour 5. -- posted by Lazy Chef 2

Cajun Tasso Ham With Seared Scallops

Wed, 20 May 2009 02:22:49 -0400

This cajun delight originated at the One-Eleven Chop House. Tasso is a version of smoked pork, rubbed with cayenne and garlic then smoked. If it is not available in your neck of the woods, you can substitute prusitto,pancetta or ham flavored with a touch of creole/cajun spice. This cajun dish is added to my recipe collection for the ZWT5 tour. -- posted by BakinBaby

John Folse's Crawfish Bread

Wed, 20 May 2009 02:23:29 -0400

This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad. -- posted by EmmyDuckie

Shrimp Louisianne

Wed, 20 May 2009 02:29:04 -0400

From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith -- posted by kellychris

Catfish Sandwiches With Creole Mayonnaise

Wed, 20 May 2009 13:59:19 -0400

You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5. -- posted by Kim127

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Wed, 20 May 2009 14:03:07 -0400

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet. -- posted by Debbie R.

Cajun Chicken Salad With Cajun Dressing

Wed, 20 May 2009 14:13:28 -0400

posted for ZWT 5 -- posted by Boo Chef in West Texas

Cajun Seven (7) Steak

Wed, 20 May 2009 14:16:50 -0400

Another find off real cajun recipes...posting for Zaar World Tour 5. A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising. -- posted by Lazy Chef 2

N'awlins Crawfish a La King

Wed, 20 May 2009 14:36:52 -0400

From the Chef Frank Davis website. He sells the most amazing seasonings, I have most of them in my spice cupboard. Posted for ZWT5. -- posted by TxGriffLover

Cajun Seasoning

Wed, 20 May 2009 14:38:10 -0400

This is from chef Rick Rodgers. He adds basil and thyme a little different than some Cajun seasonings. Posted for ZWT 5. -- posted by Jamilah's Kitchen

Cajun Potato Salad

Wed, 20 May 2009 14:53:14 -0400

Also known as creole mustard potato salad, or like mamaw called it; Lousiana Tater Salad. I am posting for ZWT5. If creole mustard is not available, you can substitute coarse ground mustard with a touch of prepared horsaradish. This is a nice side dish to the Louisana favorite, red beans and rice. -- posted by BakinBaby

Crawfish in Aspic Bellerive

Wed, 20 May 2009 15:22:20 -0400

From "River Road Recipes II". Contributed by Mr. George Ruppeiner. Posted for ZWT5. -- posted by kellychris

Cajun Barbecue Shrimp

Wed, 20 May 2009 15:25:57 -0400

posted for ZWT 5 -- posted by Boo Chef in West Texas

Avocado and Shrimp Cocktail

Wed, 20 May 2009 15:29:05 -0400

Nice, cool way to serve shrimp cocktail. From Cajun Cooking and posted for ZWT5. *Does not include chill time. -- posted by TheGrumpyChef

Cajun Crawfish and Andouille Fettuccine

Wed, 20 May 2009 15:30:04 -0400

From Cajun Cooking, a delicious Cajun pasta dish straight from the Bayou! -- posted by TheGrumpyChef

Alligator Soup

Wed, 20 May 2009 15:49:07 -0400

This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5. -- posted by Chocolatl

Cajun Tamale Pie

Wed, 20 May 2009 19:55:17 -0400

Quick, easy and good! -- posted by Boo Chef in West Texas

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

Fresh Fish and Dried Shrimp Gumbo

Wed, 20 May 2009 20:31:03 -0400

You can use whatever fresh fish you like in this recipe. From the Prudhomme Family Cookbook. -- posted by Chocolatl

Cheesy Bean and Vegetable Chowder

Wed, 20 May 2009 20:43:37 -0400

For Zaar World Tour 5 French/Cajun region. This is from Cajun-recipe.com. I find that many of the recipes there have non kosher meat, but since this is mainly vegetarian, and the cheese i can use can be kosher, this will be nice to make. -- posted by Studentchef

Crawfish Claw Stew

Wed, 20 May 2009 20:45:58 -0400

From "River Roads Recipes II". Submitted by Mr. Fonville Winans. Posted for ZWT5. -- posted by kellychris

Ham and Oyster Casserole

Thu, 21 May 2009 10:10:13 -0400

From "River Roads Recipes II". Submitted by Mr. John G. Blanche. Posted for ZWT5. -- posted by kellychris

Lindas Cajun Spice Mix

Thu, 21 May 2009 10:13:38 -0400

Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr. -- posted by Karen Elizabeth

Cajun Rice Salad

Thu, 21 May 2009 11:31:42 -0400

Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish its authentic Cajun effect! Posted for ZWT5, from Linda McCartneys "World Of Vegetarian Cooking" The recipe uses recipe#373598 for the vinaigrette, though you might choose to use another. -- posted by Karen Elizabeth

Lindas Creole Vinaigrette

Fri, 22 May 2009 01:30:34 -0400

Posted for ZWT5, from Linda McCartneys 'World Of Vegetarian Cooking'. The Cajun Spice mix used is recipe#373544 -- posted by Karen Elizabeth

Crescent City Red Beans & Rice (Crock-Pot)

Fri, 22 May 2009 01:41:32 -0400

I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely. -- posted by A Good Thing

Catfish Louisiana

Fri, 22 May 2009 01:43:21 -0400

This Cajun style catfish is simply divine! Dresses it up a bit, too. Definitely good enough for company! -- posted by TinyBubbles

Cajun Crab Croquettes With Zesty Remoulade Sauce

Fri, 22 May 2009 02:04:57 -0400

Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5. -- posted by FloridaNative

Commander's Shrimp & Andouille Sausage With Creole Mustard

Fri, 22 May 2009 02:14:10 -0400

This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine. -- posted by breezermom

Caramel Pecan Fudge

Fri, 22 May 2009 11:48:41 -0400

Source: realcajunrecipes.com . Posted for ZWT5. -- posted by Leah's Kitchen

Cajun Cowboy Cookies

Fri, 22 May 2009 11:51:40 -0400

Found in a little recipe collection of Cajun recipes.These call for local honey as part of the sweetner. Posted for ZWT 5 -- posted by Boo Chef in West Texas

Creole Sauce

Fri, 22 May 2009 11:53:06 -0400

from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta. -- posted by Az G

Creme of Coconut Cupcakes

Fri, 22 May 2009 11:55:13 -0400

From the 34th Anniversary Bayou Gourmet Cookbook by the Houma Daily Courier. Posted for ZWT5. 18 extra large baking cups are needed. -- posted by kellychris

Hot Cajun Potato Salad

Fri, 22 May 2009 11:56:19 -0400

Posted for ZWT 5 -- posted by Boo Chef in West Texas

Cajun Parsnip Fritters on Baby Spinach

Fri, 22 May 2009 12:01:13 -0400

This recipe uses sliced parsnips instead of mashed. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes" . -- posted by Muffin Goddess

Cajun Cake II

Fri, 22 May 2009 12:09:02 -0400

Found in a collection of cajun recipes. Posted for ZWT 5 -- posted by Boo Chef in West Texas

Red Beans and Rice

Sat, 23 May 2009 17:36:15 -0400

This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Cajun-Style Country Ribs

Sat, 23 May 2009 17:39:46 -0400

Super yummy and easy Cajun/Creole style pork ribs. Found recipe in, "Simple 1-2-3 Slow Cooker," cookbook. -- posted by Virginia Cherry Blossom

Slow-Simmered Jambalaya (Slow Cooker)

Sat, 23 May 2009 17:41:28 -0400

Easy and yummy version of Jambalaya made in the slow cooker. Made with ham instead of sausage along with shrimp. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Cajun Chili (Slow Cooker)

Sat, 23 May 2009 17:41:57 -0400

Have not yet tried this recipe but defiantly a different type of chili! Found this recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Smoked Sausage Gumbo (Slow Cooker)

Sat, 23 May 2009 17:52:28 -0400

Simple, relatively healthy gumbo that can be made in the slow cooker. If your gumbo thickens upon standing, stir in additional broth. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Kumquat Preserves

Sat, 23 May 2009 17:53:59 -0400

For Zaar World tour 5 France/Cajun region from the website realcajunrecipes.com -- posted by Studentchef

Grilled Cajun Corn

Sat, 23 May 2009 18:16:22 -0400

The sweet corn is a good balance of the hot spice. We make this when we go camping. -- posted by Samantha in Ut

Cabbage With Liquid Smoke

Tue, 26 May 2009 01:46:00 -0400

This is from Justin Wilson's "Easy Cookin". I haven't made it yet. -- posted by Debbie R.

Creole Mustard Pork Fingers

Tue, 26 May 2009 02:05:57 -0400

This is from Justin Wilson's "Easy Cookin" cookbook. I haven't made it yet, but had to save it because I haven't seen anything like this before. I don't have a clue to the cooking time, so I just entered 30 minutes. -- posted by Debbie R.

Chicken Etouffee

Mon, 01 Jun 2009 00:44:26 -0400

I received this recipe from a cooking class at Williams-Sonoma. The recipe comes from a local private chef. It's a simply and fairly healthy recipe that packs a lot of flavor. The chef recommends using Paul Prudhome's cajun seasoning and buying your tomato paste in the tube. -- posted by Stirring the Pot

Sweet Potato Pone (Cajun)

Tue, 02 Jun 2009 17:05:12 -0400

This recipe comes from the 1986 cookbook, I Hear America Cooking, & although some will tell you that 'pone' should be considered a veggie side dish, others will let you know that it's definitely a dessert! Well, research tells me that, whatever else it is, centuries of cooking account for it as a sweet dessert! -- posted by Sydney Mike

Pork Chops With Creole Onions and Pan Sauce

Tue, 02 Jun 2009 17:18:49 -0400

This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here). -- posted by JanieTeachGal

Crawfish Croquettes

Sat, 06 Jun 2009 03:16:27 -0400

I've had these great little appetizers for years. They're served all over South MS and LA. This particular recipe came from The Cajun Family Collection. After our crawfish boils we sit around peeling the leftover crawfish to use later in either this recipe or crawfish bread. -- posted by Trinkets

Cajun Shrimp

Mon, 08 Jun 2009 02:40:48 -0400

Serve these peppery shrimp as an appetizer, as part of a buffet or as a main course. From an August 1986 issue of Bon Appetit in the "Cooking For Friends" section. Refrigeration time for marinating shrimp is not included in prep time. -- posted by Leslie in Texas

Cajun Grilled Shrimp W/Bacon

Tue, 09 Jun 2009 02:19:58 -0400

The greatest grilled shrimp recipe of all-time. -- posted by Mr.MojoRisin

Dirty Rice Lightened Up

Wed, 10 Jun 2009 02:28:59 -0400

I love dirty rice and wanted to lower the fat and calories in it. I think this turned out very well. Using olive oil, ground turkey, ground pork and brown rice makes it a healthier verson. -- posted by Rose J

Shrimp & Andouille Sausage Gumbo

Mon, 15 Jun 2009 18:25:04 -0400

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day! -- posted by rebel^rose

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

Authentic Cajun Chicken and Sausage Gumbo

Wed, 17 Jun 2009 15:36:39 -0400

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy, because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :) -- posted by Irishcolleen

Blackened Chicken Penne

Mon, 22 Jun 2009 12:03:10 -0400

This is a great dish. The seasoning can be kept in a tighly sealed jar for 6 months so why not double or triple it to use anytime! -- posted by Shawn C

New Orleans Beignets

Mon, 22 Jun 2009 12:07:23 -0400

The barley flour make this authentic. -- posted by gailanng

Joe's Coon/Ass Crawfish Etouffee

Tue, 23 Jun 2009 14:48:17 -0400

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it. -- posted by Chef Teer

Gf Okra Gumbo

Wed, 24 Jun 2009 11:17:59 -0400

Serve over hot white Louisiana rice. -- posted by robin g

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

Cajun Baked Roux

Mon, 29 Jun 2009 10:41:46 -0400

With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966. -- posted by Dan-Amer #1

Cajun Shrimp Balls

Thu, 02 Jul 2009 02:29:49 -0400

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping. -- posted by Molly53

Coonass Filet Mignon

Fri, 03 Jul 2009 16:14:38 -0400

According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated! -- posted by Chef Shadows

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

Chicken and Tasso Jambalaya

Tue, 07 Jul 2009 14:44:17 -0400

This is one of the first dishes I ever made when I was learning how to cook. I brought this jambalaya into my french class when I was in high school. This recipe is from Better Homes and Gardens. -- posted by Queen Dana

Blackened Portobello Mushroom Salad

Fri, 10 Jul 2009 12:19:13 -0400

A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY! -- posted by JanuaryBride

Rob's Basic Baked Rice

Tue, 14 Jul 2009 01:17:05 -0400

My DH found this recipe in a Paul Prudhomme book and has adjusted it to our preferences. Great side for just about anything (especially grilled foods) with a light flavor - which doesn't end up competing with your other dishes. Really easy to make, just toss it in the oven and forget about it (so to speak) while you work on other things. :) We tend to like the gorgonzola cheese lately, but feta also works really nicely. It all depends on what your main dish flavor is and your preference. Cooking times can vary - we find 70 minutes works perfectly for us. -- posted by Mommy Diva

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

Pain Perdu II

Thu, 16 Jul 2009 17:42:12 -0400

Pain Perdu is a special New Orleans Style French Toast. The most tender version is made with wide loaves of French or Italian bread. It's great flavor comes from the orange brandy in the batter. -- by Stephanie Fenton -- posted by RavynLoony

Calas - Rice Fritters

Fri, 17 Jul 2009 02:18:08 -0400

Even the pickiest eater will love this traditional New Orleans rice fritter. Allowing the batter to sit overnight gives this particular recipe a distinctive, subtle sourdough flavor and the lack of sugar (besides what is required to proof the yeast) allows you to control how sweet you want this to be. This is a great way to use leftover rice. Your choice of oil will make a big difference in the flavor. The recipe calls for peanut oil, but I prefer it with safflower oil. It gives it a lighter, more interesting flavor (not too mention being cheaper). I got this recipe from a blog I highly recommend, Nola Cuisine. -- posted by OwlMonkey

Crawfish Etouffee

Mon, 20 Jul 2009 02:19:49 -0400

Taken from "The Essential Rice Cookbook." Easy to prepare and very tasty. Can also be adapted to use shrimp, scallops, squid, alligator, catfish, tilapia, chicken, pork, rattlesnake... any mild-flavored meat. -- posted by Da Huz

Cajun Chicken Sausage, Peppers and Onions

Fri, 24 Jul 2009 12:32:31 -0400

This is a very easy recipe that takes little time, requires just a few ingredients and you will love the results. I created this recipe the other night when I had to use up some chicken sausage and spinach that I had on hand. -- posted by JHeffner

One-Pot Jambalaya

Thu, 30 Jul 2009 10:13:34 -0400

This is an easy jambalaya recipe that I've been making for a long time. Many recipes call for serving the "sauce" over the rice, but I cook everything all together. (As long as your heat isn't too high, there should be enough liquid to cook the rice without making it gummy.) Enjoy! -- posted by Spice Boy

Cajun Salmon Sandwich With Goat Cheese and Lemon Mayonnaise

Mon, 17 Aug 2009 02:16:45 -0400

This is one of Aaron's most popular recipes! Recipe courtesy Aaron McCargo, Jr.Show: The Next Food Network StarEpisode: Star Quality-Try the spice on other things like hard boiled eggs, potato salad, etc. It's delicious! -- posted by Sharon123

Louisiana Fried Meat Pies With Cajun Tartar Sauce

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

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

Spicy Cajun Penne

Tue, 18 Aug 2009 17:01:06 -0400

Wanting a really spicy dinner, I cobbled together this dish of Andouille sausage and peppers. It turned out hot enough to make my roommate leave the room just from the smell alone (but he's overly sensitive) and it tasted really good! -- posted by David J Rust

Jambalaya Wraps

Mon, 24 Aug 2009 01:46:07 -0400

Another wonderful Cuisine at Home recipe that I am posting for safe keeping. These made a wonderful dinner for 2. I listed the chicken as an optional ingredient. I left it out and found there to be plenty of protein with the sausage and shrimp. It is suggested that this be served with a side of fried okra. -- posted by PaulaG

Greg Henry's Creole "bbq" Shrimp

Mon, 24 Aug 2009 02:20:06 -0400

I am putting this here for safekeeping, found it on his blog..and I SOOO want to try these. He points out that in Louisiana this is normally made on a cast iron skillet -- posted by MarraMamba

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

Popeye's Cajun Rice - Copycat

Thu, 03 Sep 2009 12:04:21 -0400

Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. For a serious bayou experience, add more Cajun seasoning and red pepper flakes. -- posted by mailbelle

Popeye's Dirty Rice - Copycat

Thu, 03 Sep 2009 12:04:36 -0400

A combination of breakfast sausage and rice cooked in chicken broth. Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. -- posted by mailbelle

Ultimate Chicken Patty Sandwich

Tue, 08 Sep 2009 10:23:44 -0400

I borrowed this recipe from the tv show Big Daddy's House. It is so full of Flavor -- posted by GingerlyJ

Cajun Style Beer Bread

Tue, 08 Sep 2009 18:27:04 -0400

I had this bread once at a friend's Tupperware party.. She made it from a mix that was discontinued so I had to experiment on my own to recreate it -- posted by GingerlyJ

Spiced Pan-Seared Tuna Salad

Tue, 15 Sep 2009 11:38:53 -0400

Sizzling pan-seared tuna spices up this super-satisfying main dish summer salad. CuisineAtHome eRECIPES, August 20, 2009 edition.For the Cajun seasoning spices, you can use recipe #114562 by Pets "R" us, or Mrs Dash's Extra Spicy Seasoning Blend (I like this because it has no salt but it tends to be HOT) just don't use as much. ;) -- posted by Manami

Chicken Gumbo File Soup

Tue, 29 Sep 2009 14:13:20 -0400

Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread. -- posted by Buster's friend

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

Nola Red Beans and Rice

Mon, 26 Oct 2009 11:33:33 -0400

Vegetarian Red Beans and Rice by a New Orleans native. Warning- this is a work in progress -- posted by Beti

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

Shrimp and Cheese Grits

Mon, 02 Nov 2009 11:58:22 -0500

The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon. -- posted by Chef shewmake

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

Croquinolles Louisiane

Thu, 12 Nov 2009 15:30:04 -0500

"Croque" means "to crunch" in French. The shell on these was a little crunchy, and very tasty. I like to use my heart-shaped biscuit cutters for this! Makes about 10-15 fried biscuits. -- posted by the80srule

Southern Cajun Italian Twist Chicken Bake

Tue, 17 Nov 2009 00:41:26 -0500

Prepare this dish in less than five minutes for the oven. Fast, but tastes like you simmered and fussed all day. It is similar to an Italian Chicken Bake recipe, but with a wonderful Southern Cajun Twist...thus, the name. Spice it up as hot as you like or simmer it down for those with sensitive tastebuds. Slide it in the oven and you will have a delicious, healthy meal to bookmark in your recipe box for future meals. -- posted by Southern Living Recipes by Mama

Quick and Easy - but Delicious - Jambalaya!

Wed, 18 Nov 2009 01:24:42 -0500

Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it rivals any I've had. (It's a combination of several recipes I found online.) I find myself craving it once every couple of weeks...luckily my boyfriend loves it too! :-) This can be made with 2 pounds of chicken, or 1 lb chicken + 1 lb smoked sausage. The chicken / shrimp is our favorite way to make it, and the chicken / smoked sausage is a close second. -- posted by Robyn's Cookin'

Andouille and Beef Burgers With Spicy Mayo and Caramelized Onion

Wed, 18 Nov 2009 13:41:47 -0500

Published in Bon Appetit, July 2006, this recipe is from James McNair's book Build a Better Burger. -- posted by TJ Musgrove