Recipezaar: Cajun,Seasonal recipes

Crab and Corn Beignets Remoulade

Sat, 27 Apr 2002 19:12:13 -0400

Another mouthwatering crowd-pleaser. The recipe is easy to double or triple. -- posted by Mille®

Crawfish Etouffee

Tue, 07 May 2002 19:11:16 -0400

Natchitoches, LA -- posted by ratherbeswimmin'

Cajun-Style Chicken Fingers

Mon, 13 May 2002 17:51:38 -0400

These are so savory, really spicy too! If you don't like them so hot, you can cut down on the pepper in the recipe but that red pepper doesn't hurt that bad! ;) -- posted by Sue L

Blackened Shrimp

Mon, 10 Jun 2002 18:40:58 -0400

I guarantee that this will wake up every single one of your heat-loving taste buds! -- posted by Mille®

Red Beans & Rice

Sat, 29 Jun 2002 00:20:26 -0400

I don't know if country ham is how they operate down in Cajun country. But I like it. I think it gives a good flavor. -- posted by Sue L

Cajun Potato Salad

Sat, 29 Jun 2002 00:21:44 -0400

Taste of Home -- posted by ratherbeswimmin'

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

Paul Prudhomme's Roast Pork with Gingersnap Gravy

Mon, 15 Jul 2002 23:11:34 -0400

A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says. -- posted by Sue L

Shrimp Horses' Doovers

Tue, 23 Jul 2002 19:07:52 -0400

A great excuse to throw a party! -- posted by Mille®

Cajun Fettuccine

Mon, 05 Aug 2002 19:49:10 -0400

-- posted by ratherbeswimmin'

Louisiana Jambalaya

Tue, 13 Aug 2002 18:04:45 -0400

-- posted by ratherbeswimmin'

Jambalaya On A Stick

Mon, 16 Sep 2002 17:56:44 -0400

-- posted by Gingerbear

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

Cajun Honey Cake

Mon, 30 Sep 2002 21:52:15 -0400

Cajun honey cake -- posted by Chef Joseph Davis

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

Crock Pot Cajun Chicken and Shrimp

Tue, 08 Oct 2002 22:06:26 -0400

Wonderful creole type dish! This is so little in fat too! -- posted by ~*Miss Diggy*~

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!

Seafood File Gumbo

Wed, 20 Nov 2002 20:07:08 -0500

A friend loaned my a Cajun Cookbook and that is where this recipe came from. They all look so delicious! -- posted by Gingerbear

Gumbo Z'Herbes

Wed, 20 Nov 2002 20:07:27 -0500

-- posted by Gingerbear

Chicken And Okra Gumbo

Wed, 20 Nov 2002 20:07:44 -0500

-- posted by Gingerbear

Fish Coubouillon

Wed, 20 Nov 2002 20:07:58 -0500

-- posted by Gingerbear

Crawfish Bisque

Sun, 08 Dec 2002 20:02:53 -0500

-- posted by Gingerbear

Oyster Stew

Sun, 08 Dec 2002 20:03:10 -0500

-- posted by Gingerbear

Charbroiled Oysters from Dragos

Sun, 08 Dec 2002 20:11:03 -0500

From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :) -- posted by riffraff

Jambalaya

Wed, 11 Dec 2002 20:06:37 -0500

This recipe was printed in the "Arizona Republic" newspaper. This is an easy recipe to make if you have all the dry ingredients made up ahead of time in a airtight container. -- posted by James Craig

Red Bean Soup

Mon, 06 Jan 2003 20:20:09 -0500

This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight. -- posted by Gingerbear

Marinated Shrimp

Mon, 06 Jan 2003 20:20:41 -0500

This recipe is so pretty and refreshing looking. I wish that I could post a picture of it! Prep. time does not include marinating time. -- posted by Gingerbear

Deep-Fried Oysters With Hot Sauce

Mon, 06 Jan 2003 20:20:55 -0500

Prep. time does not include the time to refrigerate the hot sauce for the flavors to blend well. -- posted by Gingerbear

Shrimp And Mirliton Remoulade

Mon, 06 Jan 2003 20:21:17 -0500

Prep. time does not include the chilling of the sauce to blend flavors. -- posted by Gingerbear

Vegetable Gumbo

Wed, 29 Jan 2003 20:14:10 -0500

Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great. -- posted by CookbookCarrie

Healthy Cajun Boiling Pot

Mon, 03 Feb 2003 20:04:49 -0500

I found this on a local Hospital web site. They have very nice looking healthy recipes on it. I am going to post alot more. Nutritional Information on this recipe is: 255 calories- 34 carbs- 23 gr. protein- 3 grams of fat-109 mg cholesterol. -- posted by Gingerbear

Crawfish Corn Soup

Tue, 04 Feb 2003 20:12:09 -0500

This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails. -- posted by Smilyn

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

Crock Pot Jambalaya

Tue, 13 Jan 2004 19:58:40 -0500

A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras. -- posted by Sue L

Shrimp & Cheesy Grits

Thu, 11 Mar 2004 20:17:47 -0500

This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water. -- posted by Mysterygirl

Deep Fried Cajun Turkey

Fri, 25 Jun 2004 20:00:21 -0400

Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day. -- posted by ~Rita~

Spicy Black-eyed Pea Soup

Tue, 02 Nov 2004 20:00:13 -0500

Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy! -- posted by Sue L

Red Boudin - Boudain Rouge - Cajun Blood Sausage

Sun, 21 Nov 2004 19:59:53 -0500

A historical recipe from Cajun country from Chef Paul Prudhomme. It isn't an easily made recipe due to lack of sources for absolutely fresh ingredients. Cajun families who still do their own butchering continue to make red boudin, but otherwise it's seldom available anywhere commercially. To make the boudin, you will need a meat grinder with a sausage stuffing attachment or "horn". -- posted by Molly53

Cajun Banana Smoothie

Sun, 09 Jan 2005 20:00:39 -0500

I ran across this smoothie when I was down in New Orleans with my husband. After 3-4 of these I convinced the bartender to let me have the recipie. -- posted by Julie Leo

New Orleans Root Beer Glazed Ham

Wed, 19 Jan 2005 20:02:12 -0500

This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here. -- posted by Bayou Andy

Smokey Tartar Sauce

Tue, 03 May 2005 14:46:07 -0400

This goes great on any Beignets or Fried fish but made to go with my Crab Cakes With Chipotle Peppers recipe #103846 It's also a great sauce for a potato salad -- posted by ~Rita~

Cajun Kabobs

Thu, 19 May 2005 10:03:21 -0400

I came up with this idea for grilling shrimp a few days ago. I served the kabobs on a bed of Zatarain's Jambalaya Rice along with fresh tomatoes & cucumbers in vinegar & oil. -- posted by islandgirl77551

Cajun Spice Mix/Rub

Fri, 03 Jun 2005 17:09:49 -0400

Great cajun mix to season steak, ribs, chops or chicken. -- posted by littleturtle

Louisiana Deviled Crab Cakes

Mon, 20 Jun 2005 22:16:03 -0400

From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer. -- posted by Oolala

Crawfish Dip

Wed, 06 Jul 2005 16:42:57 -0400

You'll love this one. Serve it hot with crackers or toasted french bread. -- posted by Melissa Spangler

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

Black Eyed Pea Sausage Stew

Thu, 20 Oct 2005 19:06:25 -0400

This is a wonderful recipe for cold days. It is a bit spicy but if you prefer, you can always add about 1/8 tsp of hot pepper sauce for more of a kick. I hope you enjoy--it's very good and hearty! -- posted by Jeniferbz

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

Pineapple Carrot Cake

Wed, 02 Nov 2005 13:02:17 -0500

The recipe tastes great, with a touch of zing, very easy to prepare. -- posted by Chef Gwapo Dave

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

Cajun Sausage and Red Beans

Wed, 18 Jan 2006 14:56:06 -0500

Let this dish warm you from the inside out!! I received this recipe from a friend in Kansas City. You can use whatever heat level of Ro-Tel tomatoes you prefer. The method is simple and the taste is BIG! (Note: Cooktime includes 4 hrs of high-temp cooking in crockpot.) -- posted by Jeff's Girl Way Out West

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

Easy Crawfish Pistolettes

Mon, 13 Mar 2006 19:55:53 -0500

I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers! -- posted by christy m.

Crock Pot Jambalaya

Tue, 28 Mar 2006 11:49:04 -0500

This is maybe not the Authentic way of cooking Jambalaya but I prepared it for a family Mothers day party alongside Deep fried Turkey and everyone seemed to like it -- posted by Steve2702

Patty's Shrimp Stew

Wed, 29 Mar 2006 09:51:08 -0500

This is my favorite dish that my Mom has made my whole life. I can eat bowls of it instead of dinner for days. It always tastes better the next day too! -- posted by Chef #295366

Charbroiled Oysters

Mon, 24 Apr 2006 18:12:50 -0400

This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting -- posted by NovemberSong

Cajun Salmon Fillets

Fri, 26 May 2006 22:41:45 -0400

This is almost the only way I eat salmon. Note: I find this dish spicier when baked than when grilled. I use a frozen wild whole salmon fillet cut into about 6 pieces; feel free to use fresh salmon or whatever cut you like. If using salmon steaks, I would brush the seasoning on both sides. -- posted by LUv 2 BaKE

Cajun Barbecue Beans

Mon, 05 Jun 2006 16:27:59 -0400

A slightly spicier take on the old fashioned baked beans. This is great for potluck as it makes a fairly large amount. Cook time mentioned here is based on if you use a crock pot. -- posted by JanetC-KY

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

Chicken and Sausage Gumbo

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

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

Cajun Corn Salad With a Cajun Dressing

Thu, 20 Jul 2006 22:21:00 -0400

From Cajun Creole Cooking by Terry Thompson posted to De Gustibus with Cajun Deviled Eggs -- 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

Gumbo Z'herbs or Gumbo Verte

Thu, 24 Aug 2006 20:19:31 -0400

A Lent Gumbo used in New Orleans. Original recipe was from Richard Stewart of the Gumbo Shop. Refrigerate overnight for the best taste. Cooking time is refrigeration time. -- posted by DR. House

Smoked Sausage Jambalaya

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

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

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

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

Coats Colony Spicy Chili

Tue, 16 Jan 2007 15:35:50 -0500

Rj's Spicy Chili. Won a couple contests at work. Good stuff. Only Chili I'll eat. -- posted by Arkansas BBQ King

Key Lime Pie

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

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

Petit Pois (Cajun Baby Peas)

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

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

Cajun Butter Blend for Corn on the Cob

Tue, 30 Jan 2007 22:03:30 -0500

Makes enough for 6 ears of corn. From the newspaper. Works well for grilled corn too. Just pop the ingredients in a food processor and ta-da! -- posted by Oolala

Hamburger Steak With Cheese

Tue, 30 Jan 2007 23:33:31 -0500

Delicious and easy to make. The oregano and chili powder were added to suit my family's tastes, but aside from that this is one of the House Specialty at Don's, a cajun restaurant with several locations in Louisiana. -- posted by littleturtle

Seafood Stuffed Eggplant (Aubergine) Casserole

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

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

Crock Pot Gumbo

Thu, 15 Feb 2007 15:47:08 -0500

I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add more, but it's hard to make it less spicy if you over-do it. If you don't do shellfish, just omit it and add more chicken and sausage. To save a little time, get your water boiling for the chicken breast and cook it while you are stirring the roux. -- posted by Tatia #2

Louisiana Chicken File Gumbo

Tue, 27 Feb 2007 21:05:38 -0500

Gumbo with chicken, celery, and onions. -- posted by littleturtle

Café Noir

Mon, 26 Mar 2007 20:16:04 -0400

A South Louisianna favorite. For the most part tourists can't stand it and locals can't live without it, but one thing's for sure: this WILL wake you up in the morning. Traditionally made in a French Drip pot, called a biggin, but a modern electric coffee maker works just fine. -- posted by littleturtle

Cajun-Spiced Catfish Kebabs

Thu, 19 Apr 2007 17:04:35 -0400

This is a barbecue recipe from Cooking Light. I think you could substitute any firm white fish for the catfish. The recipe suggests turning them into po'boys by serving them on rolls with lettuce and tomato slices. Sounds good to me! Cooking time does not include the 20 minutes chilling time. -- posted by Ppaperdoll

Crawfish Quiche

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

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

Baked Crab Cakes

Mon, 11 Jun 2007 17:16:19 -0400

These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat. -- posted by ~Rita~

Back Ribs Straight from the Bayou

Thu, 21 Jun 2007 17:35:51 -0400

Rum soaked back ribs with the unmistakable aroma of allspice. -- posted by Geist

Cajun Pies

Sat, 23 Jun 2007 15:30:34 -0400

Hand-held pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough? -- posted by hipQuest

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

Jambalaya on the Grill

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

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

Clams and Shrimp

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

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

Cajun Crab Au Gratin

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

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

Chicken Frikki (Fricassee')

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

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

Shrimp Gumbo - Alton Brown

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

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

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

Easy Jambalaya

Mon, 10 Mar 2008 23:24:10 -0400

I went to the Rainforest Cafe in Chicago a few years ago, and happened to order the Jambalaya. I had never had Jambalaya, and from the menu it looked a good choice, but I can honestly say, It was the best meal I have ever eaten. I have tried to make this dish many times, and have now (I think) simplified and perfected it. As an Englishman, no-one over here has even heard of Jambalaya, but I have made this dish for lots of friends, who all absolutely love it, and I swear it is the closest I have come to that fabled recipe. It is a cheat in that I use some store-bought items, but if you know how to substitute with fresh produce then let me know. I hope you all enjoy this meal as much as I do! -- posted by Chef #785168

Nacho Potato Soup

Mon, 30 Jun 2008 23:57:32 -0400

This is Zak's favorite soup recipe. He requests it whenever he's home or when I'm in town. This recipe was adapted from Quick Cooking Premier Issue, pg. 12. The ingredients list won't let me add the last two ingredients. They are 1/2 t. green Tabasco and a heaping 1/4 t. of jalapeno powder -- posted by Wright Family Cookbook

Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's

Sat, 26 Jul 2008 03:49:33 -0400

A hand-me-down recipe from my cousin Kevin Landreneaux with a bit of my own added touch. -- posted by Chef Teer

Chicken and Sausage Gumbo

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

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

Cajun Collards

Tue, 06 Jan 2009 18:51:58 -0500

This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :) -- posted by Okitsme

Spicy Cheeseburger Soup

Sun, 11 Jan 2009 12:29:51 -0500

it has a kick to it but it is really good. the first time i saw it i said that looks disgusting, but it turned out to be really awesome. -- posted by daman23369

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

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

Emeril's Homemade Pepper Sauce

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

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

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

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

Chicken and Sausage Gumbo

Tue, 05 Jan 2010 11:12:58 -0500

I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya? -- posted by MKCMOM