Does anyone know a wonderful Cajun recipe?!
Answers:
Shrimp Creole
(Enchilado de camarones)
Serving Size: 4 - 6
1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)
In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat!.
Add the onion, and green bell pepper and sauté until the onion becomes translucent!. Add the garlic cloves and sauté an additional 2 minutes!. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well!.
Cover, raise the heat to medium-low and simmer for 5 to 7 minutes!.
Add the shrimp; make sure they have been peeled, deveined, and unfrozen!.
Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color!.
This also serves to allow the shrimp to soak in all the ingredients!.
Remove from heat, and serve over white rice!.
Sprinkle the cilantro over the shrimp!.
If want to add more seasoning:
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.
----
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast!. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear!. Remove from heat and set aside!.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat!. Stir in green onion and red pepper!. Cook and stir 5 minutes, until tender!.
Dice chicken and mix into the pan with onion and red pepper!. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper!. Cook and stir 5 minutes, until well blended and tender!. Remove from heat and stir in Monterey Jack cheese so that it melts!.
Wrap tortillas with a clean, lightly moist cloth!. Microwave on high approximately 1 minute, or until hot and pliable!.
Spoon even amounts of the mixture into each tortilla!. Fold ends of tortillas, then roll tightly around mixture!. Secure with toothpicks!. Arrange in a medium dish, cover with plastic, and place in the freezer!. Freeze at least 4 hours!.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C)!. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown!. Drain on paper towels before serving!.
Note:
I have made this recipe before, and it is very good, but I tried frying them frozen like it says, and they burned on the outside and were still frozen inside!.
I ended up thawing them in the microwave and then frying them!. Good luck!!
When I make these, I just fry up the whole batch, then freeze!. To serve again, I just bake on a cookie sheet, 350 for about 15 minutes!.!. they will come out crunchy again!.!.
Here's a really good sauce to serve with them:
Dipping Sauce for Southwest Eggrolls
1 ripe avocado
1 bottle ranch dressing
Mash the avocado up very well and mix it with the ranch!.
----
Arroz con pollo (Chicken and Rice)
6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins
In a large pot, brown chicken pieces in oil!.
Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper!. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done!.
Remove chicken from the pot and place in the refrigerator!. Add rice, peas, and olives to the pot Cover pot and cook over low heat for about 20 minutes until rice is cooked!.
Add chicken and raisins and cook for another 8 minutes!.Www@FoodAQ@Com
(Enchilado de camarones)
Serving Size: 4 - 6
1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)
In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat!.
Add the onion, and green bell pepper and sauté until the onion becomes translucent!. Add the garlic cloves and sauté an additional 2 minutes!. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well!.
Cover, raise the heat to medium-low and simmer for 5 to 7 minutes!.
Add the shrimp; make sure they have been peeled, deveined, and unfrozen!.
Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color!.
This also serves to allow the shrimp to soak in all the ingredients!.
Remove from heat, and serve over white rice!.
Sprinkle the cilantro over the shrimp!.
If want to add more seasoning:
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.
----
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast!. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear!. Remove from heat and set aside!.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat!. Stir in green onion and red pepper!. Cook and stir 5 minutes, until tender!.
Dice chicken and mix into the pan with onion and red pepper!. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper!. Cook and stir 5 minutes, until well blended and tender!. Remove from heat and stir in Monterey Jack cheese so that it melts!.
Wrap tortillas with a clean, lightly moist cloth!. Microwave on high approximately 1 minute, or until hot and pliable!.
Spoon even amounts of the mixture into each tortilla!. Fold ends of tortillas, then roll tightly around mixture!. Secure with toothpicks!. Arrange in a medium dish, cover with plastic, and place in the freezer!. Freeze at least 4 hours!.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C)!. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown!. Drain on paper towels before serving!.
Note:
I have made this recipe before, and it is very good, but I tried frying them frozen like it says, and they burned on the outside and were still frozen inside!.
I ended up thawing them in the microwave and then frying them!. Good luck!!
When I make these, I just fry up the whole batch, then freeze!. To serve again, I just bake on a cookie sheet, 350 for about 15 minutes!.!. they will come out crunchy again!.!.
Here's a really good sauce to serve with them:
Dipping Sauce for Southwest Eggrolls
1 ripe avocado
1 bottle ranch dressing
Mash the avocado up very well and mix it with the ranch!.
----
Arroz con pollo (Chicken and Rice)
6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins
In a large pot, brown chicken pieces in oil!.
Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper!. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done!.
Remove chicken from the pot and place in the refrigerator!. Add rice, peas, and olives to the pot Cover pot and cook over low heat for about 20 minutes until rice is cooked!.
Add chicken and raisins and cook for another 8 minutes!.Www@FoodAQ@Com
cajun country fried chicken
Ingredients:
2 cups milk
2 tablespoons Cajun seasoning, divided
8 boneless skinless chicken breast halves
4 boneless skinless chicken thighs, halved
1-1/4 cups all-purpose flour
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
Oil for deep-fat frying
Directions:
In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken!. Cover and refrigerate for at least 2 hours!. In a large resealable plastic bag, combine flour, lemon pepper, garlic salt and remaining Cajun seasoning!. Drain chicken and discard milk mixture!. Place chicken in flour mixture and shake to coat!. In a skillet, heat 1/4 in!. of oil; fry chicken for 7-8 minutes or until juices run clear
mexican stuffed peppers
Ingredients:
24 uncooked jumbo pasta shells
1 pound lean ground beef
2 cups salsa
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
TOPPINGS:
8 tablespoons reduced-fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions
Directions:
Cook pasta shells according to package directions; drain!. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain!. Stir in the salsa, tomato sauce, corn and beans!. Spoon into pasta shells!.
Place in a 13-in!. x 9-in!. baking dish coated with cooking spray!. Sprinkle with cheese!. Cover and bake at 350° for 25-30 minutes or until heated through!. Top with sour cream, salsa, olives and onions!. Yield: 8 servings!.Www@FoodAQ@Com
Ingredients:
2 cups milk
2 tablespoons Cajun seasoning, divided
8 boneless skinless chicken breast halves
4 boneless skinless chicken thighs, halved
1-1/4 cups all-purpose flour
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
Oil for deep-fat frying
Directions:
In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken!. Cover and refrigerate for at least 2 hours!. In a large resealable plastic bag, combine flour, lemon pepper, garlic salt and remaining Cajun seasoning!. Drain chicken and discard milk mixture!. Place chicken in flour mixture and shake to coat!. In a skillet, heat 1/4 in!. of oil; fry chicken for 7-8 minutes or until juices run clear
mexican stuffed peppers
Ingredients:
24 uncooked jumbo pasta shells
1 pound lean ground beef
2 cups salsa
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
TOPPINGS:
8 tablespoons reduced-fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions
Directions:
Cook pasta shells according to package directions; drain!. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain!. Stir in the salsa, tomato sauce, corn and beans!. Spoon into pasta shells!.
Place in a 13-in!. x 9-in!. baking dish coated with cooking spray!. Sprinkle with cheese!. Cover and bake at 350° for 25-30 minutes or until heated through!. Top with sour cream, salsa, olives and onions!. Yield: 8 servings!.Www@FoodAQ@Com
Chicken and Sausage Gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
DIRECTIONS
Heat the oil in a Dutch oven over medium heat!. When hot, whisk in flour!. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes!. Be careful not to burn the roux!. If you see black specks in the mixture, start over!.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes!. Stir in the garlic and cook another 5 minutes!. Season with salt, pepper, and Creole seasoning; blend thoroughly!. Pour in the chicken broth and add the bay leaf!. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally!. Stir in the chicken, and simmer 1 hour more!. Skim off any foam that floats to the top during the last hour!.
Www@FoodAQ@Com
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
DIRECTIONS
Heat the oil in a Dutch oven over medium heat!. When hot, whisk in flour!. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes!. Be careful not to burn the roux!. If you see black specks in the mixture, start over!.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes!. Stir in the garlic and cook another 5 minutes!. Season with salt, pepper, and Creole seasoning; blend thoroughly!. Pour in the chicken broth and add the bay leaf!. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally!. Stir in the chicken, and simmer 1 hour more!. Skim off any foam that floats to the top during the last hour!.
Www@FoodAQ@Com
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers!.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz!.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb!. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp!. parsley flakes
1? tsp!. basil
1 tsp!. oregano
1/2 tsp!. cayenne pepper
1/4 tsp!. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1!. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot!.
2!. Sauté the onions, bell peppers, celery, mushrooms, green onions and garlic until tender!.
3!. Reduce heat to low!. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme!. Simmer for 5 to 10 minutes, stirring occasionally!.
4!. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel!. Lightly spray the sheet with butter-flavor, nonstick cooking spray!. Layer with another sheet of the pastry and spray with nonstick cooking spray!. Cut the stack crosswise into 4 strips with scissors or a sharp knife!.
5!. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip!. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip!. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray!. Repeat the procedure with the remaining strips and crawfish mixture!.
6!. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown!. Remove to a serving platter and garnish as desired!. Serve warm!.
--River Road Recipes IV
-------------------------
Sugar Pie’s Chicken & Sausage Gumbo
? cup A/P flour
? cup veg!. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
? of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb!. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz!.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp!. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
omit chicken
2 lbs!. peeled, raw shrimp
1 lb!. crabmeat (optional)
? tsp!. Zatarain’s crab boil liquid seasoning
1!. Start by making a roux!. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat!. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion!. Slowly, the flour will begin to darken!. You can smell it caramelizing!. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel!. Stir almost constantly or it will burn, especially once the darkening has begun!.
2!. When your roux reaches the right color, add chicken pieces skin side down!. Turn heat up to med-high or even high, depending upon your stove!. The goal right now is to brown the chicken well, not cook them through!. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches!. Remove browned chicken to plate; set aside!.
3!. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes!. Remove to plate w/ chicken!.
4!. Add onions, celery, and bellpepper to the roux!. Stir well to coat, and cook about 3-5 minutes until wilted!. Add garlic, and cook 2-3 minutes more!.
5!. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste!.
6!. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low!. Stir occasionally and simmer about an hour!. Remove lid and stir; simmer another 15 minutes!. Stir in chopped parsley just before serving!.
7!. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired!.
NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot!. Cook, stirring occasionally, about 5 minutes!. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil!. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp!. Add parsley and crab, if so desired, and serve!. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving!.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting!. Keep stirring; most roux is ruined by walking away!.
** If you are coordinated, you can chop your meat and veggies stove-side wWww@FoodAQ@Com
Makes 32 turnovers!.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz!.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb!. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp!. parsley flakes
1? tsp!. basil
1 tsp!. oregano
1/2 tsp!. cayenne pepper
1/4 tsp!. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1!. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot!.
2!. Sauté the onions, bell peppers, celery, mushrooms, green onions and garlic until tender!.
3!. Reduce heat to low!. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme!. Simmer for 5 to 10 minutes, stirring occasionally!.
4!. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel!. Lightly spray the sheet with butter-flavor, nonstick cooking spray!. Layer with another sheet of the pastry and spray with nonstick cooking spray!. Cut the stack crosswise into 4 strips with scissors or a sharp knife!.
5!. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip!. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip!. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray!. Repeat the procedure with the remaining strips and crawfish mixture!.
6!. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown!. Remove to a serving platter and garnish as desired!. Serve warm!.
--River Road Recipes IV
-------------------------
Sugar Pie’s Chicken & Sausage Gumbo
? cup A/P flour
? cup veg!. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
? of a bellpepper, chopped (I like red for color, & less bitter than green)
5-6 garlic cloves, sliced
1 lb!. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz!.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp!. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
omit chicken
2 lbs!. peeled, raw shrimp
1 lb!. crabmeat (optional)
? tsp!. Zatarain’s crab boil liquid seasoning
1!. Start by making a roux!. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat!. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion!. Slowly, the flour will begin to darken!. You can smell it caramelizing!. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel!. Stir almost constantly or it will burn, especially once the darkening has begun!.
2!. When your roux reaches the right color, add chicken pieces skin side down!. Turn heat up to med-high or even high, depending upon your stove!. The goal right now is to brown the chicken well, not cook them through!. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches!. Remove browned chicken to plate; set aside!.
3!. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes!. Remove to plate w/ chicken!.
4!. Add onions, celery, and bellpepper to the roux!. Stir well to coat, and cook about 3-5 minutes until wilted!. Add garlic, and cook 2-3 minutes more!.
5!. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste!.
6!. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low!. Stir occasionally and simmer about an hour!. Remove lid and stir; simmer another 15 minutes!. Stir in chopped parsley just before serving!.
7!. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired!.
NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot!. Cook, stirring occasionally, about 5 minutes!. Add tomatoes, stock, bay leaves, Tony Chachere’s, S&P to taste, and liquid crab boil!. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp!. Add parsley and crab, if so desired, and serve!. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving!.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting!. Keep stirring; most roux is ruined by walking away!.
** If you are coordinated, you can chop your meat and veggies stove-side wWww@FoodAQ@Com
cajun prime rib
1 (7 pound) 3 rib prime rib beef roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
1 large onion, sliced
1 pound sliced bacon
1 tablespoon Cajun seasoning, or to taste
DIRECTIONS
Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat!. Set the fat aside!. Completely cover the roast with black pepper, then with garlic powder, then with salt!. Cover the layer of salt with sliced onion!. You may have to secure some of the onion with toothpicks!. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks!. Use bacon to cover the rest of the onions, and secure with toothpicks as well!. Wrap tightly in aluminum foil, and refrigerate overnight!.
In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans!. Unwrap the roast, and pierce with a knife several times!. Rewrap, and place in a shallow baking dish!.
Roast for 35 minutes in the preheated oven!. Remove from the oven, and let cool slightly - no longer than 30 minutes!. Return to the refrigerator for at least 3 hours!.
Preheat a grill for high heat!. Remove the fat cap and bacon, and scrape off the onions and seasoning!. Use a sharp knife to slice the roast into steaks!. Each rib will yield 2 steaks, one with a bone, and one without!. Season steaks with your desired amount of Cajun seasoning!. Bacon may be grilled, or set aside for other uses!.
Lightly oil the grill grate!. Grill steaks to your desired degree of doneness!.
Www@FoodAQ@Com
1 (7 pound) 3 rib prime rib beef roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
1 large onion, sliced
1 pound sliced bacon
1 tablespoon Cajun seasoning, or to taste
DIRECTIONS
Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat!. Set the fat aside!. Completely cover the roast with black pepper, then with garlic powder, then with salt!. Cover the layer of salt with sliced onion!. You may have to secure some of the onion with toothpicks!. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks!. Use bacon to cover the rest of the onions, and secure with toothpicks as well!. Wrap tightly in aluminum foil, and refrigerate overnight!.
In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans!. Unwrap the roast, and pierce with a knife several times!. Rewrap, and place in a shallow baking dish!.
Roast for 35 minutes in the preheated oven!. Remove from the oven, and let cool slightly - no longer than 30 minutes!. Return to the refrigerator for at least 3 hours!.
Preheat a grill for high heat!. Remove the fat cap and bacon, and scrape off the onions and seasoning!. Use a sharp knife to slice the roast into steaks!. Each rib will yield 2 steaks, one with a bone, and one without!. Season steaks with your desired amount of Cajun seasoning!. Bacon may be grilled, or set aside for other uses!.
Lightly oil the grill grate!. Grill steaks to your desired degree of doneness!.
Www@FoodAQ@Com
PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT
1 lb!. cream cheese, room temperature
8 to 12 oz!. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped
Cut the stem end off the pepperoncini and carefully scrape out the seeds!. Set aside!.
Beat the cream cheese in the bowl of a mixer with a paddle attachment!. Add the crab and continue to mix!. Add the Cajun seasoning, hot sauce and thyme; mix until blended!.
Place mixture into a pastry bag and pipe into the seeded pepperoncini!. Dip the cream cheese end of the pepperoncini in the chopped parsley!.
COOK'S NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CAJUN CUISINE (FRIED CATFISH WITH
CAJUN SEAFOOD SAUCE)
4 fresh catfish fillets (cut in half)
1/2 c!. unsalted butter
Flour to batter
Seafood sauce
1/2 c!. unsalted butter
1 tsp!. sage
1/4 tsp!. cumin, rosemary, onion powder, thyme
1/2 tsp!. white pepper
3/4 c!. half and half milk or cream
3/4 c!. white wine or Chardonnay
Dash of Cajun seasoning
Season each side of fish with seasoning!. Dip in flour!. Fry in skillet with butter on medium high heat!. Fry until golden brown on both sides (approximately 15 to 20 minutes)!. Keep warm in oven as you are preparing sauce!.
Seafood sauce, melt butter in skillet and add seasonings, stir constantly and blend over medium heat for 5 to 10 minutes!. Add half and half continue stirring and heat slowly until bubbly as you slowly increase heat (5 to 10 minutes)!. Add a dash of Cajun seasoning and wine stir until well blended and smooth and thick texture (2 to 3 minutes)!. Do not overcook!. Serve over fish with red beans and buttered carrots, easy to impress guests with this Cajun delight!.
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OYSTER PEPPER POT, WITH CAJUN PEPPERS
2 lb!. med!. sized oysters, in their own juices
1/4 c!. butter
1 green pepper, chopped
2 fresh or canned jalapeno peppers, minced
1 red pepper, chopped
1 c!. celery, chopped
2 tbsp!. Cajun seasoning
1/2 c!. green onions, finely chopped
2 c!. half & half
8 thin slices red pepper, for garnish
Soak oysters with their juices in 1 1/2 cups cold water for 1 hour!. In a large, heavy skillet, combine butter with peppers, celery, Cajun seasoning and 1 cup oyster water!. Cook over high heat for 3 minutes, stirring constantly!. Stir in green onions and gradually whisk in the half & half!. Bring mixture to a boil!. Add oysters with their juices and water and cook just until oysters curl, 3-5 minutes!. Remove from heat and ladle into warm soup tureens!. Garnish with red pepper slices!. Serves 4!.
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SHRIMP CREOLE, CAJUN STYLE
1 lg!. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 c!. celery with leaves, chopped
2 cloves garlic, minced
1/4 c!. olive oil
2 c!. chopped plum tomatoes or 1 (15 oz!.) can tomatoes
2 tbsp!. chopped parsley
1 tbsp!. Cajun seasoning
1 bay leaf
4 tsp!. arrowroot (available in spice section of grocery)
1 lb!. shrimp, shelled, deveined & cleaned
2 c!. hot, cooked rice
1/4 c!. chopped parsley
In a large, heavy skillet cook onion, peppers, celery and garlic in olive oil until vegetables are tender and translucent!. Add tomatoes, parsley, Cajun seasoning and bay leaf!. Cover and simmer for 15 minutes!.
Combine arrowroot with 2 tablespoons cold water!. Stir into tomato mixture!. Cook and stir until sauce is thick and smooth!. Stir in shrimp!. Return to boiling!. Cover and simmer until shrimp turn pink and are firm to touch, 3-5 minutes!. Remove bay leaf!. Serve atop hot, cooked rice and garnish with chopped parsley!. Serves 4!.
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CAJUN MIRLITON AND SHRIMP SOUP
3 celery stalks, chopped
1 bunch green onions, chopped
2 med!. onions, chopped
1/2 lb!. Tasso, diced
8 mirlitons, peeled & diced (raw)
1 stick butter
3/4 c!. flour
4 cans chicken broth
1 tbsp!. Polander's chopped garlic
1/2 tbsp!. J!.D!.'s Vegetable Magic
1 tsp!. marjoram
2 tbsp!. fresh parsley, chopped
1 qt!. water
1 tsp!. salt
1/2 tsp!. white pepper
3 lbs!. shrimp, peeled
3 oz!. sherry
8 oz!. whipping cream
Melt butter in large pot on medium heat!. Add flour and stir constantly for five minutes!. Add onions, celery, green onions and garlic and cook for five minutes, stirring occasionally!. Add chicken broth!. Mix well!. Add Vegetable Magic, Cajun seasoning, marjoram and parsley!. Stir well!. Cook uncovered 30 minutes!. Add 2 quarts water, salt, pepper, shrimp, Tasso, mirlitons and sherry!. Cook 45 minutes to 1 hour or until mirlitons are soft!. Add cream and cook for 10 additional minutes!. Allow to sit for 30 minutes before serving
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PAY DE QUESO (MEXICAN CHEESECAKE)
4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz!. cream cheese
1 can sweetened condensed milk
Preheat oven to 325 degreeWww@FoodAQ@Com
MEAT
1 lb!. cream cheese, room temperature
8 to 12 oz!. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped
Cut the stem end off the pepperoncini and carefully scrape out the seeds!. Set aside!.
Beat the cream cheese in the bowl of a mixer with a paddle attachment!. Add the crab and continue to mix!. Add the Cajun seasoning, hot sauce and thyme; mix until blended!.
Place mixture into a pastry bag and pipe into the seeded pepperoncini!. Dip the cream cheese end of the pepperoncini in the chopped parsley!.
COOK'S NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off!.
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CAJUN CUISINE (FRIED CATFISH WITH
CAJUN SEAFOOD SAUCE)
4 fresh catfish fillets (cut in half)
1/2 c!. unsalted butter
Flour to batter
Seafood sauce
1/2 c!. unsalted butter
1 tsp!. sage
1/4 tsp!. cumin, rosemary, onion powder, thyme
1/2 tsp!. white pepper
3/4 c!. half and half milk or cream
3/4 c!. white wine or Chardonnay
Dash of Cajun seasoning
Season each side of fish with seasoning!. Dip in flour!. Fry in skillet with butter on medium high heat!. Fry until golden brown on both sides (approximately 15 to 20 minutes)!. Keep warm in oven as you are preparing sauce!.
Seafood sauce, melt butter in skillet and add seasonings, stir constantly and blend over medium heat for 5 to 10 minutes!. Add half and half continue stirring and heat slowly until bubbly as you slowly increase heat (5 to 10 minutes)!. Add a dash of Cajun seasoning and wine stir until well blended and smooth and thick texture (2 to 3 minutes)!. Do not overcook!. Serve over fish with red beans and buttered carrots, easy to impress guests with this Cajun delight!.
~~~~~~~~~~~~~~~~~~~~
OYSTER PEPPER POT, WITH CAJUN PEPPERS
2 lb!. med!. sized oysters, in their own juices
1/4 c!. butter
1 green pepper, chopped
2 fresh or canned jalapeno peppers, minced
1 red pepper, chopped
1 c!. celery, chopped
2 tbsp!. Cajun seasoning
1/2 c!. green onions, finely chopped
2 c!. half & half
8 thin slices red pepper, for garnish
Soak oysters with their juices in 1 1/2 cups cold water for 1 hour!. In a large, heavy skillet, combine butter with peppers, celery, Cajun seasoning and 1 cup oyster water!. Cook over high heat for 3 minutes, stirring constantly!. Stir in green onions and gradually whisk in the half & half!. Bring mixture to a boil!. Add oysters with their juices and water and cook just until oysters curl, 3-5 minutes!. Remove from heat and ladle into warm soup tureens!. Garnish with red pepper slices!. Serves 4!.
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SHRIMP CREOLE, CAJUN STYLE
1 lg!. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 c!. celery with leaves, chopped
2 cloves garlic, minced
1/4 c!. olive oil
2 c!. chopped plum tomatoes or 1 (15 oz!.) can tomatoes
2 tbsp!. chopped parsley
1 tbsp!. Cajun seasoning
1 bay leaf
4 tsp!. arrowroot (available in spice section of grocery)
1 lb!. shrimp, shelled, deveined & cleaned
2 c!. hot, cooked rice
1/4 c!. chopped parsley
In a large, heavy skillet cook onion, peppers, celery and garlic in olive oil until vegetables are tender and translucent!. Add tomatoes, parsley, Cajun seasoning and bay leaf!. Cover and simmer for 15 minutes!.
Combine arrowroot with 2 tablespoons cold water!. Stir into tomato mixture!. Cook and stir until sauce is thick and smooth!. Stir in shrimp!. Return to boiling!. Cover and simmer until shrimp turn pink and are firm to touch, 3-5 minutes!. Remove bay leaf!. Serve atop hot, cooked rice and garnish with chopped parsley!. Serves 4!.
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CAJUN MIRLITON AND SHRIMP SOUP
3 celery stalks, chopped
1 bunch green onions, chopped
2 med!. onions, chopped
1/2 lb!. Tasso, diced
8 mirlitons, peeled & diced (raw)
1 stick butter
3/4 c!. flour
4 cans chicken broth
1 tbsp!. Polander's chopped garlic
1/2 tbsp!. J!.D!.'s Vegetable Magic
1 tsp!. marjoram
2 tbsp!. fresh parsley, chopped
1 qt!. water
1 tsp!. salt
1/2 tsp!. white pepper
3 lbs!. shrimp, peeled
3 oz!. sherry
8 oz!. whipping cream
Melt butter in large pot on medium heat!. Add flour and stir constantly for five minutes!. Add onions, celery, green onions and garlic and cook for five minutes, stirring occasionally!. Add chicken broth!. Mix well!. Add Vegetable Magic, Cajun seasoning, marjoram and parsley!. Stir well!. Cook uncovered 30 minutes!. Add 2 quarts water, salt, pepper, shrimp, Tasso, mirlitons and sherry!. Cook 45 minutes to 1 hour or until mirlitons are soft!. Add cream and cook for 10 additional minutes!. Allow to sit for 30 minutes before serving
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PAY DE QUESO (MEXICAN CHEESECAKE)
4 cups flour
2 eggs
4 teaspoons sugar
2 sticks butter, softened
3/4 cup milk
1 1/2 cups milk
2 tablespoons vanilla
8 oz!. cream cheese
1 can sweetened condensed milk
Preheat oven to 325 degreeWww@FoodAQ@Com