Recipezaar: Cajun,Historical/Traditional recipes

Cajun Chicken Stew

Wed, 08 Aug 2001 18:34:01 -0400

A simple chicken stew from Cajun Country. Momma made this once a week. Real Cajun food. -- posted by rouxdog

Cajun Seasoning Mix

Mon, 06 May 2002 16:31:05 -0400

-- posted by Mille®

Chicken, Shrimp and Andouille Jambalaya

Mon, 13 May 2002 18:14:23 -0400

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :) -- posted by Sue L

Pickle Meat aka Pickled Pork

Mon, 03 Jun 2002 21:00:07 -0400

New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time. -- posted by Malriah

Grilled Shrimp -- Mmmmmm

Mon, 01 Jul 2002 18:45:47 -0400

A nice modernized version of the old classic shrimp cocktail. Watch 'em disappear! -- posted by Steve_G

Wash Day Red Beans & Rice

Mon, 15 Jul 2002 23:13:48 -0400

Another version of red beans and rice. I think everyone in Louisiana has a different version. I like this one too. Prep time does not include overnight soaking of red beans. I usually serve this with cornbread and green onions on the side. -- posted by Miss Annie

Cajun - Creole Maquechoux

Fri, 20 Sep 2002 23:47:00 -0400

Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this. -- posted by Miss Annie

Sweet Potato Bread Pudding with Rum Sauce

Wed, 02 Oct 2002 21:45:03 -0400

A different take on an old southern favorite. -- posted by Mysterygirl

Shrimp Etouffee

Sun, 27 Oct 2002 22:14:35 -0500

Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation! -- posted by Denise!

Pecan Pralines Southern Style

Tue, 12 Nov 2002 20:09:06 -0500

Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe) -- posted by Malriah

Gumbo Base (Aka Roux)

Sun, 24 Nov 2002 20:11:00 -0500

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people! -- posted by Malriah

Louisiana Chicken and Sausage Gumbo(The Real Stuff)

Sun, 24 Nov 2002 20:11:24 -0500

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how. -- posted by Malriah

New Orleans Black Eyed Peas for the New Year

Fri, 10 Jan 2003 20:24:42 -0500

Southern New Years Day tradition. Everyone has their own recipe. This is mine. The prep time includes soaking the peas overnight and the cook time could vary depending on where you live. I have also just thrown everything in a crockpot and let it cook for 8 hours. You can eat it any time, not just for New Year's. It freezes well for once a month cooking. -- posted by Malriah

Emeril's Manly Man Stuffed Cornbread

Tue, 28 Jan 2003 20:07:38 -0500

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn. -- posted by Malriah

Jazz Fest Sweet Potato Pone

Wed, 05 Feb 2003 20:18:37 -0500

For some, Jazz Fest can be a religious experience. For locals, it is a yearly pilgrimige and for myself, Sweet Potato Pone is the holy grail. I am still working on the crunchy, crumbly "crust" but this recipe for the filling is the closest I have come to the real deal. If you are ever in the neighborhood of New Orleans during late April or early May, stop by Jazz Fest and try out the Pone. It will be in the same vendor tent as the Greenbean Artichoke Casserole. Or you could just try mine! Cook time includes the time to bake the Sweet Potatoes. -- posted by Malriah

Spinach and Tasso Bread Pudding with Gruyere cheese

Thu, 06 Feb 2003 20:04:48 -0500

This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert. -- posted by Malriah

Alabama White Barbecue BBQ Sauce

Mon, 14 Aug 2006 22:38:59 -0400

Change it up at your next BBQ! Sauce with a clean fresh zing! Saw this on food network and found the recipe on about.com There are two others on zaar but this one is just a little different. The longer you can wait to use it the better but can be used right away. -- posted by Jockey

Seafood Gumbo, Microwave

Sun, 26 Nov 2006 11:19:38 -0500

After trying a number of recipes, I still couldn't find one that I was satisfied with. So I started combining and adding ingredients, coming up with this one. The YIELD is 9 quarts or 48 - 3/4 cup servings. -- posted by Lewis Mize --Chef #315547

Smoked Sweet Cajun Pork Loin

Fri, 06 Jul 2007 17:07:48 -0400

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box. -- posted by PaulaG

Chicken-Andouille File Gumbo

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

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

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Authentic Cajun Turkey Gumbo

Mon, 07 Jul 2008 03:15:30 -0400

In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you cant do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best! -- posted by Trinkets

Cajun Baked Rice Dressing

Thu, 27 Nov 2008 15:55:39 -0500

Delicious and easy to cook recipe that my mom found in the Houston Chronicle in the mid-1970's. So good that it's a family tradition in my house. You can play around with the ingredients some, but try not to deviate too much. Sometimes I might add about 1/4 pound of hot Italian turkey sausage to the ground beef, but the ground beef is normally the best. you will immediately want to cook another batch, it's so good. Use as much salt and pepper as you need, but don't exceed 1/2 tbsp. -- posted by Robstercraw

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

Cooks Illustrated Red Beans and Rice

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

This is pretty authentic -- posted by KathyP53