Recipezaar: Cajun,Comfort Food recipes

Teeta's Eggplant (Aubergine) Dirty Rice

Sat, 27 Mar 2004 20:00:52 -0500

Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do. -- posted by Misty Mathews

Paula Deen's Grillades and Grits

Tue, 29 Mar 2005 15:27:15 -0500

Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot. -- posted by Baker*Chick

Cajun Crawfish Cornbread

Fri, 15 Apr 2005 16:46:12 -0400

Adapted from Cooking Light (April 2002). -- posted by Vino Girl

Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables)

Mon, 18 Apr 2005 11:36:39 -0400

Makes one large pie or 4 individual lunch pies. -- posted by littleturtle

Crock Pot Cajun Dirty Rice

Wed, 11 May 2005 13:17:56 -0400

I've always wanted to make this - forgot where I found it. -- posted by tessamami

Steak Grillades over Cheese Noodles

Wed, 08 Jun 2005 10:53:07 -0400

This is an upscale version of the Louisiana classic, steak grillades. Beef, bacon, onion, and bell peppers are tossed with peppy Cajun spice, then served over cheesy noodles and garnished with tomato and parsleycomfort food kicked up a notch! The recipe is from a Cuisine at Home magazine. I have not tried it yet, but when I do, Ill be using turkey bacon (we dont eat pork). -- posted by A Messy Cook

Real Cajun Chicken and Sausage Gumbo

Thu, 23 Jun 2005 13:31:35 -0400

This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi. -- posted by chef 493847

Cedar Point Crab Gumbo

Fri, 09 Sep 2005 14:14:46 -0400

Courtesy of Aunt Eliza's Kitchen (Sam Houston Memorial Museum) -- posted by hungerbuster

Cajun Casserole

Sun, 11 Sep 2005 20:54:58 -0400

This is one of my husband's and father's favorite version of Jambalaya. It is low fat and good for people watching their diet. This came from a Low-Fat, Good-Food cook book -- posted by Jacie

Cajun Rice

Fri, 21 Oct 2005 08:19:56 -0400

A lil' bit o' da bayou. -- posted by Kana Kahuna

Cajun Garlic Jambalaya

Fri, 28 Oct 2005 12:50:24 -0400

I love jambalaya and this garlic one is a big hit. I hope you like it also. -- posted by southern chef in louisiana

Dirty Rice and Beans

Mon, 31 Oct 2005 14:40:24 -0500

I invented this version of dirty rice to accompany my husbands fantastic ribs. It's easy to make, but it does want to simmer for a good long time. -- posted by Kendra PeloJoaquin

Bayou Shrimp Soup

Mon, 07 Nov 2005 21:30:03 -0500

Simple and easy--ready in no time at all. Serve this with a green salad and spicy corn bread. -- posted by southern chef in louisiana

Chicken and Sausage Gumbo

Sun, 13 Nov 2005 22:00:18 -0500

This is great comfort food and so easy to make! I serve it over white rice with warm crusty bread on the side. Enjoy! -- posted by Carrie September

Garden District Eggs

Mon, 14 Nov 2005 13:58:45 -0500

This is a popular dish in New Orleans. There are a lot of ingredients, but this is really simple to make and sooooo worth your time. I can't say enough about this one. -- posted by southern chef in louisiana

Catfish Po' Boys

Tue, 15 Nov 2005 13:19:51 -0500

I love po' boys--I eat one almost everyday, except I use the real po boy bread. If you don't live in Louisiana, you won't be able to find it, so just use any type of thick, crusty French bread you can find. -- posted by southern chef in louisiana

Cajun Pork With Pasta Salad

Tue, 15 Nov 2005 13:55:38 -0500

This seasoned rub for pork has a unique blend of 9 herbs and spices. If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices. -- posted by southern chef in louisiana

French Quarter Shrimp Creole

Tue, 15 Nov 2005 14:22:58 -0500

This is a quick version of the real thing. -- posted by southern chef in louisiana

Fried Oyster Poboy

Tue, 15 Nov 2005 14:30:01 -0500

Another great po'boy. My husband loves this one! Try and find a thick crusty French bread to make it more like the real ones we have in Louisiana. If you don't want to make po boys, just enjoy them fried. -- posted by southern chef in louisiana

Cheeseburger Po'boy

Fri, 18 Nov 2005 10:46:11 -0500

This is my favorite of all the Po'boys. There's a place in town called Glynns and they make the best. -- posted by southern chef in louisiana

Zero's "kick in Your Butt" Cheesy Dirty Grits

Sat, 04 Mar 2006 15:31:49 -0500

I was introduced to grits from my best friends mother. She was a true southern bell. Though I liked grits, I thought I could improve on their taste. Don't get me wrong I still love plain grits and butter, but this version has some kick and a whole lotta flavor. My daughter and I love this on Saturday morning or even on a cold afternoon. I always make this on our camping trips. I think Ruby would be proud of my grits. -- posted by Thierry Schwartz

Cajun Dirty Rice & Red Bean Pies

Mon, 05 Jun 2006 16:22:23 -0400

I used to make with chicken gizzards but now it is ground chicken and toned down quite a bit. Kids like refried beans. You can add veges you like and eliminate the ones you don't like. This can be made ahead and frozen. Any type smoked sausage can be used. -- posted by Montana Heart Song

Simple Chicken and Sausage Gumbo

Tue, 06 Jun 2006 12:10:27 -0400

The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html -- posted by NovemberSong

Black Eyed Pea Soup With Ham and Greens

Mon, 19 Jun 2006 18:29:01 -0400

Posting this for ZWT 2006 (French Cajun & Creole region). This is a very homey comforting sort of a soup. The spices are easily played with if you like it spicier and it is even better with a good dollop of hot sauce in it. -- posted by JanetC-KY

Beignets for Ze' Lay- Zay! (Lazy)

Mon, 03 Jul 2006 23:26:49 -0400

Yes this is *totally* cheating, *but* totally yum! Another *great* recipe from my Cajun French friends! -- posted by mama's kitchen

Dainty Rice and Beans

Thu, 03 Aug 2006 23:05:30 -0400

This is my Aunt Dainty's specialty! When we lived together, we had this just about every Sunday, but when I finally got out on my own, I craved our Sunday staple so bad! When I asked for the recipe, she said she wasn't even sure how she made it, but I was determined to try it until I felt it was right. This is what I came up with: -- posted by Krystal-Belle

Good Ol' Gumbo

Tue, 08 Aug 2006 17:06:59 -0400

This is a great recipe for anyone who wants to try out their hand making authentic gumbo for the first time. It may seem like a lot, but don't let it scare you. It's easier than it looks. I like using chicken and shrimp in mine but you can use just about any kind of meat(s) you want. For those of you who don't realy like okra, good news, you can leave out that part if you want. It'll still taste great. Well, have fun cooking and enjoy! P.S. Cooking this goes great with a beer!;) -- posted by Ashley R. T. Shrout (ARTS)

Crawfish Stuffed Pistolettes

Mon, 14 Aug 2006 22:48:43 -0400

From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin. -- posted by Smilyn

Creamy Crab Fettuccine

Mon, 14 Aug 2006 22:50:08 -0400

From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Pat Chauvin and was placed "finalist" in the Seafood category. -- posted by Smilyn

Jambalaya (Red)

Thu, 24 Aug 2006 23:14:23 -0400

This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it... -- posted by Ashley R. T. Shrout (ARTS)

Smoked Sausage Jambalaya

Wed, 30 Aug 2006 17:10:13 -0400

Comfort food, yummy! This cooks up pretty quickly too. -- posted by KittyKitty

Popeyes Cajun Rice - Copycat

Wed, 13 Sep 2006 17:23:24 -0400

This is my all time favorite! Forget about side dish... This is a meal on its own! Everytime I visit a Popeye's I make sure to always get this. Goes great with fried chicken! Feel free to add or take away any ingredients to make it to your liking! -- posted by Chef 009

Fumbo (Faux-Gumbo)

Thu, 21 Sep 2006 10:57:07 -0400

The name says it all - not authentic, but satisfying nonetheless. The happy result of a brainstorm session when faced with leftover cooked chicken and leftover rice from chinese takeout... -- posted by Kishka

Roast Beef Po'boy

Tue, 07 Nov 2006 16:56:17 -0500

When you read the ingredients it sounds kind of blah but i'm telling you it is like heaven on a sandwich! -- posted by WeazelChef

Hoppin' John Soup (Black-Eyed Peas and Rice)

Sat, 18 Nov 2006 19:54:37 -0500

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread. -- posted by littleturtle

Fusion Slumgullion

Wed, 29 Nov 2006 11:41:23 -0500

Are you tiring a bit of the Food TV Recipe Syndrome as I am? By that comment, I mean all the redundant routines of olive oil, garlic, lemon juice, white wine, chicken breast, balsamic vinegar, etc. I love all those things but after a time, ones food can tend to take on the same flavors at every meal, regardless of what youve fixed. So, I fell back on my home cooking basics on this one and melded a recipe of my mothers with what we now know are American ethnic food themes. The end product: a great-tasting one-dish meal, any leftovers from which will disappear quickly. I hate wasting food, dont you? The central idea of this dish, which I have meticulously preserved, as I mentioned, originated with my own mother, Mary L. Crabtree, who frequently served this family favorite to us during the 1950s and 60s. Slumgullion. Some say Slumgullion has an Irish origin, some would say its Italian. The truth is that American Slumgullion is most likely a fusion of both. Slumgullion in its genesis was generically defined as a watery stew that certainly does not describe, in the least, what my mom prepared for us. In fact, this particular Slumgullion doesnt resemble a stew at all its more akin to a form of Johnny Marzetti, only better, in my opinion, and prepared on the stovetop instead of in the oven. Moms recipe was both delicious and hearty. And I should mention at this point that my family came directly from multiple generations of native Appalachians, and so, moms recipe was inexpensive, used common local ingredients and, was very filling, all of which represent Appalachian cooking caveats and additionally, necessary for us to stay within a tight family budget. This recipe, as I have listed it, takes my mothers dish and incorporates it with a slight fusion influence of Cajun, Italian-American, midwestern, Tex-Mex and, of course, Appalachian fare. All but the Cajun facet are immediately apparent a second look, though, will reveal the Cajun Holy Trinity of cooking: sautéed onions, celery, and green bell pepper. And if you think that Ive gotten a bit wordy with the description of, and basis for, this recipe, its because I want you to know how much research and testing Ive put into it its not something that was simply thrown together. Great thought was given to these ingredients, and many more which did not really benefit the dish and, thus, the dubious ingredients were eliminated from the recipe, a process which is often painful for any chef. But no one would have laughed harder at my efforts and description here than my own mom because my mom DID throw things together and they always came out great. She was a natural-born chef but she was also a humble woman and would have demurred had you addressed her by that title. I would caution everyone who tries this one to not shortcut the method, (e.g., shocking the cooked pasta in cold water), or you might end up with Slumgullion Mush. And dee514s Italian Spices are integral to the dish since they work great in pretty much anything Italian, (lasagna, spaghetti, etc.), make up a batch and youll be very glad for it! To summarize this tome of a recipe description, Ill state that I tried to do the same thing with this recipe as Dvorak did with classical music when he wrote his New World Symphony (No. 9), if you are familiar with that notable piece. If not, give that monumental symphony a listen as you savor the robust flavor of Fusion Slumgullion along with some buttered white bread. As a final note, do not for a minute believe that this recipe will result in anything sophisticated because its just plain good eatin, folks! Enjoy, my friends! -- posted by Bone Man

Cajun Honey Cake

Thu, 11 Jan 2007 18:57:56 -0500

I am going to try this tonight. I'll be able to describe it soon. -- posted by DoveChocolatierinKY

Chicken and Sausage Jambalaya

Sat, 13 Jan 2007 21:49:17 -0500

This is an awesome recipe for the cajun speciality. It makes 12 servings easily. Great for a sports party! -- posted by KB8240

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

Alicia's Jambalaya

Tue, 06 Feb 2007 20:22:22 -0500

Quick & Easy Jambalaya -- posted by AliciaPinATX

Shrimp and Sausage Jambalaya

Wed, 07 Feb 2007 16:46:48 -0500

This is a recipe I developed by combining a few together, and it is one of my husband's favorite things that I make. If I am eating this, I cook the sausage on the side. At the end, I pull out a portion of jambalaya for myself and add the sausage to the rest for everyone else. Keep an eye on it after you add the rice. The jambalaya recipes I've used in the past don't add water, but I usually have to add some so the rice has enough liquid to absorb. -- posted by Vino Girl

Cajun Fried Catfish

Thu, 08 Feb 2007 21:28:26 -0500

A yummy version of friend Catfish with a bit more zip than the typical recipes. If you like fried Catfish, I think you'll like this. -- posted by JanetC-KY

Crawfish Cornbread

Fri, 16 Feb 2007 22:51:28 -0500

This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick. -- posted by Lunchmeat

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

Black-Eyed Peas and Rice With Andouille Sausage

Thu, 22 Mar 2007 20:50:36 -0400

This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead. -- posted by ksduffster

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

Gumbo

Thu, 12 Apr 2007 21:26:15 -0400

This is the basic gumbo. Add or subtract at your will. This starts mild purposely not throw off any newcomers to spice. Very flavorful, though. -- posted by Chef Jeff S

Slow-Cooker Cajun Chicken Pasta

Mon, 16 Apr 2007 21:38:34 -0400

From Sandra Lee Slow-Cooker Recipes. Chicken breast pieces are slow-cooked in a cajun alfredo sauce with tomatoes and red bell peppers, then served over pasta. ***After making this again, I do agree with the reviews that this is much too watery. I will leave the original recipe posted as-is since it is from a cookbook, but I recommend leaving out the chicken broth. -- posted by Tee Lee

Enlightened Jambalaya

Fri, 10 Aug 2007 17:09:42 -0400

I took a Jambalaya recipe and updated it to be more waistline-friendly. I traded red bell pepper for the traditional green because I like it better. Original recipe was recipe#28165. -- posted by SuperSpike

Boudin Stuffed Bell Peppers

Wed, 29 Aug 2007 17:51:04 -0400

I made this up because I had the boudin and the peppers. Boudin seems to be made just for this dish since it's similar to stuffings traditionally used for peppers, but I couldn't find a recipe. So, here is what I created in my kitchen, and it was really, REALLY good!! -- posted by ~Dawn R~

Louisiana Dirty Rice - Cajun Style

Thu, 30 Aug 2007 11:02:52 -0400

Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper. -- posted by Alan in SW Florida

Not-So-Sinful Jambalaya

Tue, 11 Sep 2007 20:20:48 -0400

This is a healthier version of a New Orleans classic, using brown rice and a lean ham. You can also choose to use the chicken instead of the andouille, but I like it spicy, so I'll keep it! Again, I found this on epicurious, and ended up loving it!! You may want to add more rice, as this will be rather saucy, but it's up to you! -- posted by Indigo!

Quick & Simple Bananas Foster

Tue, 11 Sep 2007 20:45:35 -0400

This is a quick and delicious topping for vanilla ice cream. Frozen bananas work well with this recipe. I don't use measured amounts of ingredients, so feel free to vary the amounts listed to suit your taste. This is also good with crushed pecans sprinkled over the top. -- posted by Chef #573277

Traditional Chicken Gumbo With Okra

Wed, 19 Sep 2007 21:51:31 -0400

I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways. -- posted by PhoenixReborn

Cajun Jambalaya

Tue, 13 Nov 2007 16:05:47 -0500

A Louisiana favorite of shrimp, chicken, sausage and rice. -- posted by 2Bleu (Bird&Buddha)

Drunken Shrimp

Thu, 15 Nov 2007 00:04:08 -0500

Found this recipe a long time ago in one of my mom's old Cajun cookbooks. -- posted by Candace Michelle

Crawfish Étouffée

Thu, 22 Nov 2007 17:55:18 -0500

There are a lot of etouffee recipes out there - I am not going to say this is the most authentic, or even the best, but it is pretty darn tasty. -- posted by larchie

Cajun Crock Pot Steak

Tue, 29 Jan 2008 01:08:18 -0500

Thought I'd try a variation on good old beef stew. I used Schwartz Blackened Cajun Seasoning but I'm sure any other cajun spices would do. I used casserole steak (chuck steak or braising steak) - use your own preferred joint. I also shredded my veg using a food processor as my SO doesn't like chunks of carrot. Herb Dumplings added a nice dimension to the dish. I'd suggest saffron rice as a good partner for this dish. -- posted by live to cook

Praline Muffins

Tue, 29 Jan 2008 19:49:25 -0500

Great quick and easy recipe from New Orleans, Louisana "Cajun Cookin' School". Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. LOL Actually my wife loves them too. I Bake'em, bag'em 6 in a bag, and we eat'em, whenever! -- posted by MadCity Dale

Jazzy New Orleans Chicken

Wed, 20 Feb 2008 02:10:37 -0500

Tender rice, juicy chicken and LOTS of flavor from herbs and smoky sausage combined in an EASY one-dish perfect for casual weekend entertaining. -- posted by CHILI SPICE

Triple Chocolate Bread Pudding (White Chocolate Sauce)

Thu, 27 Mar 2008 15:03:46 -0400

WARNING: This recipe might cause you not to share this dessert! This is a recipe worthy of any of the restaurants in Louisianna off of Bourbon Street. Personally I'm not a big fan of bread pudding, but this recipe tastes sinful, I LOVE it! -- posted by ChezNicolette

Outback Steakhouse Toowoomba Pasta Copycat Recipe

Mon, 31 Mar 2008 22:57:27 -0400

The title speaks for itself! It is just a bit spicier than Outback's version (Update: previously listed 1 tsp cayenne, but reduced it to 3/4 tsp - add more if you like!). -- posted by Emily Elizabeth

Southern Style Goulash

Tue, 29 Apr 2008 15:58:11 -0400

I likes AZRoxy63's recipe # 943932, but had to add some of my favoeite ingrediates. -- posted by Lewis Mize --Chef #315547

Chef Paul's Red Bean S and Rice With Ham Hocks

Mon, 30 Jun 2008 11:17:38 -0400

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking. -- posted by Trinkets

Chef Cajun Deb's Green Stuff

Fri, 04 Jul 2008 04:35:18 -0400

pre prep for any meat or veggie recipe make ahead batches to freeze I have stated making batches of green stuff for over 20 years to save time due to working over 40 hours a week make large batches for one time easy clean up saves lots of time over months and months of cooking -- posted by Chef Cajun Deb

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

N'awlins BBQ "shrimp" A.k.a. Cajun Tofu

Thu, 17 Jul 2008 01:21:01 -0400

This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy! -- posted by isispleiades

Seafood Gumbo

Thu, 24 Jul 2008 17:08:54 -0400

I found this in a book that my mama gave to me (Famous Brand Name Recipes) and I love it! I'm a soup addict and the only meat that I eat is seafood so it works out great for me. Hope you enjoy! Microwave instructions follow. -- posted by pesce_gurl

Cracker Custard

Mon, 18 Aug 2008 23:55:01 -0400

This is an old recipe that my MIL has kept and still makes. The hubby loves it. -- posted by Smilyn

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

Creamy Cajun Chicken Spaghetti

Wed, 22 Oct 2008 19:32:48 -0400

This is a (slightly) healthier version of one of my favorite comfort foods, which I adapted from my sister-in-law. You can always add more veggies to make this dish healthier...They'll be smothered with cheese so you won't even notice they're there, which is great for the kids! I recommend saving unused vegetable parts for a homemade stock. And, for easy clean up, use a plastic Crockpot liner. -- posted by Rachel Potachel

Samantha's Jambalaya

Thu, 06 Nov 2008 22:22:28 -0500

Warm and filling Jambalaya that even my toddlers eat. I like it served with warm buttermilk biscuits. -- posted by PeachPie24

Comforting Cabbage Jambalaya

Fri, 07 Nov 2008 00:27:04 -0500

Warm comforting jambalaya is great for chilly winter nights. Easy to prepare. It's packed with vegetables but my kids still love it. -- posted by PeachPie24

Easy Gumbo

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

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

Zea's Roasted Corn Grits

Mon, 08 Dec 2008 18:07:13 -0500

We absolutely LOVE Zea's Roasted Corn Grits. The are the ABSOLUTE BEST!!!!! So creamy and tasty!!!!! Whenever we go to Zea's we ALWAYS order extra to take home!!!!!!! This recipe is taken from Jeff Blake, Zea Rotisserie and Brewery. -- posted by Smilyn

Crawfish Pie

Tue, 06 Jan 2009 19:43:27 -0500

I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her! -- posted by Brooklyn's Culinary Diva

Red Beans and Rice With Hot Sausage Using Crock Pot

Sun, 11 Jan 2009 22:48:23 -0500

Growing up in Louisiana and living in New Orleans ten years hooked me on red beans and rice. This is a recipe I've used for years but the first to enter online. It is a simple process I do on a Saturday or Sunday and freeze the leftovers for emergency comfort food. Seasoning is variable and estimated. I tend to not use much salt in my foods. -- posted by Epp

Mardi Gras Gumbo

Fri, 16 Jan 2009 19:31:20 -0500

Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll! -- posted by Moontan Master!

Jazzy New Orleans Chicken

Tue, 27 Jan 2009 00:22:49 -0500

Tender rice, juicy chicken and LOTS of flavor from herbs and smoky sausage combined in an EASY one-dish perfect for casual weekend entertaining. -- posted by CHILI SPICE

Cajun Deviled Eggs

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

Easy Home Cooking Magazine -- posted by Charlotte J

Creole Gumbo

Mon, 02 Feb 2009 11:36:51 -0500

A great recipe passed down for generations. This is a TRUE crole gumbo....no landlubber parts in here! Hands-down the best creole gumbo recipe in existence. -- posted by peach1705

Shrimp Dippin' Broth

Sat, 07 Mar 2009 02:39:39 -0500

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking. -- posted by Chef #1194235

Gumbo 5

Sun, 17 May 2009 15:38:26 -0400

This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish. -- posted by Chef Jeff S

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

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

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

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

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

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

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

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

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

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

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