Recipezaar: Cajun,Holiday/Event recipes

Louisiana Shrimp Stew

Fri, 08 Jul 2005 15:27:47 -0400

Quick & easy creole recipe. Fresh or frozen shrimp may be used. Serve over hot rice. -- posted by Melissa Spangler

Nut Butter Crunch

Tue, 12 Jul 2005 12:36:14 -0400

Very similar to a Heath Bar and very easy to make. This is my mother's recipe that she made every Christmas. You will want to make a double batch - it's everyone's favorite! -- posted by Melissa Spangler

Jambalaya Pasta

Tue, 12 Jul 2005 13:37:49 -0400

This is a classic jambalaya recipe substituting rotini pasta for the rice. I prefer the pasta over the rice. Enjoy! -- posted by Melissa Spangler

Mr Gregg's Easy Étouffée

Tue, 30 Aug 2005 14:36:31 -0400

I have a crazy Cajun neighbor here in TX and this is his recipe. Man is it ever good. You can use either shrimp or crawfish tails. I know crawfish may be hard to find in places so I posted it with shrimp! He uses more butter than I do- probably why his is better- BUT mine is lower in fat! Posted for World Tour 2005 Enjoy! -- posted by mama's kitchen

Pappadeaux Blackened Oyster and Shrimp Fondeaux

Wed, 26 Oct 2005 23:12:28 -0400

This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy! -- posted by Chef #091072

Cajun-Style Red Beans and Rice

Tue, 01 Nov 2005 21:05:06 -0500

This is a hearty Southern dish, easy to make and full of flavor and quite spicy! I sometimes add in cooked ground beef, you can add in some chopped cooked bacon or use spicy dryed smoked sausage to the beans for smokey flavor --- I also like to add in some Creole seasoning -- see my recipe#186029 -- posted by KITTENCAL

Top-Notch Shrimp Casserole

Sat, 12 Nov 2005 04:16:17 -0500

A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look." -- posted by Bone Man

Dirty Turkey-Rice Purloo

Sun, 13 Nov 2005 21:36:49 -0500

New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From Robert Stehling of Charleston's Hominy Grill in Low-Country Thanksgiving. MAKE AHEAD: The purloo can be made through Step 3; refrigerate overnight. -- posted by NcMysteryShopper

Turducken Roulade

Sun, 13 Nov 2005 22:18:04 -0500

This is a roulade version of the Cajun specialty Turducken. I am also posting recipes for the Cajun Cornbread Stuffing and The Cajun Rice Dressing used in this recipe. -- posted by islandgirl77551

Cajun Cornbread Stuffing

Sun, 13 Nov 2005 22:22:20 -0500

This is a recipe for cornbread stuffing with a Cajun twist. -- posted by islandgirl77551

Cajun Rice Dressing

Sun, 13 Nov 2005 22:22:35 -0500

Also known as Dirty rice, this is one of my favorite foods. -- posted by islandgirl77551

Stuffed Mirlitons

Sun, 13 Nov 2005 22:36:18 -0500

Mirlitons are a type of squash that is grown in Louisiana. This is a recipe for stuffing them with a shrimp and ham stuffing. -- posted by islandgirl77551

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

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

Cajun Pecans

Wed, 30 Nov 2005 21:23:55 -0500

Great for gifts and parties! -- posted by Lvs2Cook

Hoppin' John

Tue, 03 Jan 2006 22:26:39 -0500

Simple, no soaking beans overnight, and doesn't take much time or attention. -- posted by Sidney

Cajun Crawfish Enchiladas

Tue, 03 Jan 2006 22:32:38 -0500

While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner. -- posted by Jerrie T

Red Beans and Rice With Sausage

Wed, 18 Jan 2006 15:22:05 -0500

This dish is fantastic! I use recipe#186029 for this! -- posted by KITTENCAL

Can't Make up My Mind Smoked/Fried Turkey

Tue, 31 Jan 2006 20:28:09 -0500

Got this idea off the Internet and gave it a try--man was it good. Partially smoke your bird, then finish it in the fryer. You can do this with any poultry. Just when you thought it couldn't get any better ;0). -- posted by Pokey in San Antonio, TX

Easy Spicy Baked Cajun Shrimp

Sat, 11 Feb 2006 20:37:14 -0500

Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. recipe#186029 works great for this! -- posted by KITTENCAL

Short Ribs Jambalaya

Mon, 27 Feb 2006 19:22:23 -0500

A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference. -- posted by PaulaG

Seared Scallops and Spinach Salad

Thu, 06 Apr 2006 18:40:12 -0400

If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad. -- posted by Dreamgoddess

Barbecued Shrimp - Cajun Style

Mon, 17 Apr 2006 16:33:43 -0400

Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecue shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story. -- posted by Alan in SW Florida

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Thu, 25 May 2006 17:09:04 -0400

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half. -- posted by ~Leslie~

Red Bean Soup With Andouille Sausage (Crock Pot)

Tue, 20 Jun 2006 15:49:12 -0400

Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup. -- posted by JanetC-KY

Shrimp Etouffee

Thu, 22 Jun 2006 18:17:42 -0400

Great for Mardi Gras! -- posted by RecipeNut

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

Chicken and Sausage Gumbo

Fri, 07 Jul 2006 14:31:08 -0400

A hearty, spicy, Lousiana stew, thickened with filé powder. -- posted by littleturtle

Meaux Cajun Deviled Eggs

Thu, 20 Jul 2006 21:20:49 -0400

from Meaux Louisiana from the Cajun Creole cookbook by Terry Thompson posted to De Gustibus -- posted by DR. House

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

Spicy Beer-Boiled Shrimp

Thu, 05 Oct 2006 17:01:12 -0400

The Runner-Up recipe for 1997 in the San Francisco Chronicle, from Robin Davis. -- posted by evelyn/athens

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

Cajun-Spiced Popcorn

Mon, 30 Oct 2006 17:33:03 -0500

This recipe came from Alan (my best friend in college). His parents are from Louisiana and this was his mom's recipe. We used to have poker parties all the time and this was one of our favorite things to serve. Popcorn is cheap, so we made a lot of different flavored popcorns. -- posted by Redneck Epicurean

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

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 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

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

Emile Stieffel's Jambalaya

Wed, 17 Jan 2007 15:13:53 -0500

Cajun Sausage and Chicken -- posted by Michael Dunlap

Fiery Cajun Shrimp Paula Deen

Wed, 17 Jan 2007 15:20:30 -0500

Sure to set your innards ablaze and clog your arteries! -- posted by SusieQusie

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

Cajun Creamed Cauliflower

Mon, 22 Jan 2007 21:24:41 -0500

Great way to serve cauliflower. Cauliflower in a white cream sauce with melted cheese on top. -- posted by littleturtle

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

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 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

Texas Armadillo Balls

Sun, 25 Feb 2007 10:24:51 -0500

This is a spicy great fried treat which will bring your mouth to the Heart of Texas. Combine your Grandmothers Thanksgiving Dressing with Texas Spices and then deep fry them to create a spicy ball with a dry crust exterior and a warm moist interior. -- posted by T exas C ooker (TC)

Four Meat Jambalaya

Wed, 14 Mar 2007 22:17:31 -0400

We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did.... -- posted by gertc96

Mom H's Oyster Stuffing/Dressing

Sat, 31 Mar 2007 16:07:41 -0400

This is the dressing that my husband's family always serves at Thanksgiving. -- posted by Bread 'n Butter

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

Gumbo

Wed, 13 Jun 2007 17:27:30 -0400

This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is actually in there. It's a combination of three different recipes including Rita L's "#55786 Crock-Pot Chicken and Sausage Gumbo with Shrimp" and Just Married's "#47656 Louisiana Chicken and Sausage Gumbo(The Real Stuff)". The last recipe, and those of you from the Chicago area may know this one, is from Jimmy Bano's Heaven on Seven cookbook. Everyone who returns from Heaven says "Try the Gumbo". -- posted by Andi the grate

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

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

Cajun Country Smoked Ribs

Fri, 06 Jul 2007 21:00:51 -0400

If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Clams and Shrimp

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

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

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

Muffuletta Panini

Mon, 12 Nov 2007 23:49:39 -0500

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade. -- posted by gumboboy

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

Shrimp and Black-Eyed Pea Etouffe

Fri, 28 Dec 2007 19:59:16 -0500

Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled "hot" or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck! -- posted by EmilyStrikesAgain

Crabby Cajun Dip (A Light and Easy Crab Dip)

Tue, 29 Jan 2008 17:10:30 -0500

From Cooking Light. This isn't the best crab dip ever (the ones with a cup of mayo and a cup of cheese get that award), but it is pretty darn tasty and reasonably healthy to boot. It is also easy to throw together. -- posted by Gingernut

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

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

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~

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 Mini Meat Pies

Thu, 31 Jul 2008 14:10:36 -0400

I watched my Grandmother make pies. During Christmas season my Grandmother and Great Aunts ( I was always in her skirt tails) would get together and make every kind of pie and cakes they knew. I am talking days and days of baking. I watched and helped. I was in Heaven. I was also the only child that wanted to be there. So I got all the attention and schooling. I loved it. So I don't know exactly who taught me but it was one of them. I had to stop and write the recipe due to it was in my head and not on paper. It is a warm feeling everytime I make them. -- posted by Chef Cajun Deb

Cajun Rice Dressing

Sun, 17 Aug 2008 23:51:25 -0400

Easy, filling and fabulous! C'est si bon! Complete meal as is or serve as a side. This is great with a green salad and more wine! -- posted by mama's kitchen

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

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

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

Shrimp and Mirliton Dressing

Wed, 24 Dec 2008 17:28:07 -0500

Shrimp and Mirliton Dressing is a Thanksgiving and Christmas tradition in New Orleans. Fresh Gulf Shrimp and sweet mirliton are a great combination. They make a great dish for your holiday feast. -- posted by Meatwad

Cajun Country Roasted Potatoes

Tue, 30 Dec 2008 01:19:02 -0500

I love roasted potatoes! Spicy and flavorful! Adapted from Southern Recipes. -- posted by Sharon123

Gumbo Cookoff Winner - Chicken and Sausage Gumbo

Tue, 20 Jan 2009 15:19:30 -0500

I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St. Louis). I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously. You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days. -- posted by St. Louie Suzie

Best Shrimp Creole Ever

Tue, 20 Jan 2009 18:09:22 -0500

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will. -- posted by Chef #1135408

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

Herbed Potato Skins

Mon, 09 Feb 2009 01:27:10 -0500

Easy and so very good. If you wish, add a little minced garlic and parmesan cheese the last 5 minutes of cooking.Adapted from Julee Rosso's Great Good Food Cookbook. -- posted by Sharon123

Cajun Meat Loaf With a Cool Tomato Salsa

Tue, 10 Feb 2009 01:31:44 -0500

A great balanced meatloaf with cajun spices! Adapted from Great Good Food cookbook by Julee Rosso! -- posted by Sharon123

Off the Hook Fried Fish Sandwich

Mon, 16 Feb 2009 01:46:12 -0500

I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought. -- posted by Sharon123

Sweet 'n Spicy Louisiana Pork Roast

Sat, 28 Feb 2009 01:47:45 -0500

Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting! -- posted by JackieOhNo!

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!

Bayou Beans & Rice

Sat, 28 Feb 2009 02:08:31 -0500

Smoky sausage and Cajun seasoning add loads of flavor to rice and kidney beans in this sassy side dish. -- posted by JackieOhNo!

Bourbon Street Punch

Sat, 28 Feb 2009 02:09:17 -0500

A nice change of pace and perfect for your King Day or Mardi Gras celebration! -- posted by JackieOhNo!

Crawfish Everything

Tue, 24 Mar 2009 01:39:22 -0400

I call this my Crawfish Everything recipe because it is good with everything!! I serve it over rice, pasta, or eggs as a main dish, or with crackers or melba toast as a dip or over a baked potato as a side dish. It could not be any easier to make and if you need to it is super easy to swtch out the crawfish tails for shrimp. -- posted by Chicken Boys' Mom

Awesome Red Beans and Rice

Wed, 08 Apr 2009 17:11:45 -0400

This is a great, fool-proof recipe from someone who lived in Nawlins and wishes she still did. -- posted by lolablitz

Gumbo Zherbes

Thu, 09 Apr 2009 19:59:45 -0400

Gumbo zherbes, a smothered greens dish, is traditionally served on Good Friday during Lent. I pulled this from www.Chow.com to cook for Good Friday supper. Other versions here on Zaar have meat & this one is vegetarian. Healthy, economical & so very good. We are liberal with the Green Tabasco sauce LOL! -- posted by Buster's friend

Fully Loaded Cajun Chicken Burgers

Tue, 21 Apr 2009 10:26:57 -0400

A Cajun inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

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

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

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

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

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

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

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

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

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

Recipezaar: Cajun,Holiday/Event recipes

Louisiana Shrimp Stew

Nut Butter Crunch

Jambalaya Pasta

Mr Gregg's Easy Étouffée

Pappadeaux Blackened Oyster and Shrimp Fondeaux

Cajun-Style Red Beans and Rice

Top-Notch Shrimp Casserole

Dirty Turkey-Rice Purloo

Turducken Roulade

Cajun Cornbread Stuffing

Cajun Rice Dressing

Stuffed Mirlitons

Garden District Eggs

Cajun Pork With Pasta Salad

Cajun Pecans

Hoppin' John

Cajun Crawfish Enchiladas

Red Beans and Rice With Sausage

Can't Make up My Mind Smoked/Fried Turkey

Easy Spicy Baked Cajun Shrimp

Short Ribs Jambalaya

Seared Scallops and Spinach Salad

Barbecued Shrimp - Cajun Style

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Red Bean Soup With Andouille Sausage (Crock Pot)

Shrimp Etouffee

Beignets for Ze' Lay- Zay! (Lazy)

Chicken and Sausage Gumbo

Meaux Cajun Deviled Eggs

Alabama White Barbecue BBQ Sauce

Spicy Beer-Boiled Shrimp

Cajun Mushroom Loaf

Cajun-Spiced Popcorn

Seafood Gumbo, Microwave

Shrimp and Okra Gumbo

Cajun Honey Cake

Cajun Shrimp Cakes With Andouille Sausage

Rum Sauce for Bread Pudding

Emile Stieffel's Jambalaya

Fiery Cajun Shrimp  Paula Deen

Key Lime Pie

Cajun Creamed Cauliflower

Jambalaya

Cajun Fried Catfish

Crawfish Pie

Texas Armadillo Balls

Four Meat Jambalaya

Mom H's Oyster Stuffing/Dressing

Commander's Palace Barbecued Shrimp

Gumbo

Cajun Summer Squash

Shrimp Gumbo

Smoked Sweet Cajun Pork Loin

Cajun Country Smoked Ribs

Clams and Shrimp

Cajun Fig and Pecan Pie

Muffuletta Panini

Crawfish Étouffée

Shrimp and Black-Eyed Pea Etouffe

Crabby Cajun Dip (A Light and Easy Crab Dip)

Mardi Gras Chicken and Sausage Gumbo

Awesome Salmon Patties!

Chicken-Andouille File Gumbo

Chicken Gumbo

Taste of Louisiana Spiced Bread Braid

Authentic Cajun Turkey Gumbo

Cajun Mini Meat Pies

Cajun Rice Dressing

Emeril's New Orleans-Style Welsh Rabbit

Cajun Baked Rice Dressing

Buttery Sweet Toasted Pecans

Easy Gumbo

Shrimp and Mirliton Dressing

Cajun Country Roasted Potatoes

Gumbo Cookoff Winner - Chicken and Sausage Gumbo

Best Shrimp Creole Ever

Creole Gumbo

Herbed Potato Skins

Cajun Meat Loaf With a Cool Tomato Salsa

Fiery Cajun Shrimp Paula Deen

Gumbo Zherbes