Ricette della cucina cajun

Title: 4 Hour Beef Stew
Categories: Main dish, Meats, Cajun
Yield: 6 Servings

1 1/2 lb Cubed stew beef
2 Onions, quartered
1 cn Tomato sauce (small)
5 Carrots, cut in chunks
2 tb Tapioca

Mix all ingredients, except potatoes , and place in
casserole. Cover top with raw potatoes. Cover and
bake at 250 F. for 4 hrs.

Title: Andouille a la Jeannine
Categories: Appetizers, Cajun
Yield: 6 servings

1 c Dry white wine
2 lb Andouille or smoked sausage
2 tb Honey
1 tb Creole mustard

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients
and pour over andouille in a covered skillet. Cook over low heat
until andouille is tender. Andouille is gumbo sausage for all you
peoples who live away from the center of the universe. You can use
other sausage and it would taste okay.

Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun, Appetizers, Ethnic
Yield: 25 servings

4 c Onions, finely chopped
1 c Bell pepper, finely chopped
1 c Peanut oil
3 c Steak sauce
3 c Ketchup
3 ts Salt, to taste
1 lb Andouille sausage
1 c Celery, finely chopped
1 c Parsley, finely chopped
1 tb Garlic, finely chopped
1/2 c Louisiana hot sauce OR
2 tb Cayenne pepper
1 c Southern Comfort Liquor

Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for
weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and
combine with 1 cup sauce. Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use teethpicks to spear
andouille. You will need plenty of napkins, also, too. "Other smoked
sausages may be used, but we like andouille."

Title: Andouille Smoked Sausage in Red Gravy
Categories: Cajun, Pork
Yield: 4 Servings

6 tb Unsalted butter
1/2 c Chopped green peppers
1 1/2 lb Andouille smoked sausage
(2-inch pieces)
1 ts Minced garlic
8 ts Tomato sauce
3 c Onions
1/4 c Chopped parsley
6 1/2 c Pork or beef stock
1 c Chopped green onion tops
1 1/2 ts Cayenne pepper
3 ts Cooked rice
3/4 ts Salt
1/2 c Chopped celery

Contributed to the echo by: BOYD NARON ANDOUILLE SMOKED SAUSAGE IN RED GRAVY Melt butter in Dutch oven. Add sausage, cover, and cook without
stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on
top. Cover and cook another 7 minutes. Should be dark brown sediment
on pan bottom. Add 3/4 c. of stock and scrape bottom.

Add pepper and salt, stirring, scraping, and turning. Cover and cook 2
minutes, scraping once. Add celery, green peppers and garlic. Cover
and cook 3 minutes, scraping once. Add tomato sauce and cook
uncovered 5 minutes, scrapping occasionally.

Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have
broken out and tomato mixture is thick. Stir only if sticking. Add
parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and
scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir

Stir in remaining stock and onions. Bring to boil, reduce heat, and
simmer, stirring frequently, about 14 minutes, until gravy is
noticeably thicker but still juicy. Remove from heat and serve
immediately. Makes 4 servings.
Title: Baked Oysters
Categories: Seafood, Cajun
Yield: 4 Servings

1/4 lb Butter
2 c Celery
1 Onion -- chopped fine
1 pt Oysters
4 Eggs; hard-boiled -- grated
2 c Toasted bread crumbs
1 c Oyster Juice OR Water
Parsley melt butter, add onion and celery. Cook on slow fire until tender. Add oysters that have been cut up by scissors, and a little oyster juice. cook about 5 min. until oysters curl. Take off fire and mix w/ rolled toasted bread crumbs and grated eggs and parsley to season. Add salt, pepper, and dampen w/ oyster juice or water. Put into oyster shells or greased pyrex dish; sprinkle cracker crumbs on top and dots of
butter. Bake at 350 about 20 min.
Title: Barbecued Pot Roast
Categories: Meats, Main dish, Cajun
Yield: 1 Servings

1 5 lb. pot roast
2 Med. onions, sliced
1/2 c Catsup
1/4 c Wine vinegar
1 ts Rosemary leaves
Potatoes (optional)
2 tb Cooking oil
2 Cloves garlic, minced
1/2 c Water
2 tb Worcestershire sauce
1 ts Salt

Brown roast on all sides in hot oil in large roaster, add onions and garlic. Combine remaining ingredients and pour over roast. Bake at 350 F. for abt. 2 hrs. Small peeled potatoes can be placed around at this time if desired. Return to oven and continue to cook aditional hour or until roast is tender.

Title: Barbecued Shrimp
Categories: Cajun, Main dish, Seafood
Yield: 2 servings

-----------------------SEASONING MIX----------------------------
1 ts Ground cayenne pepper
1 ts Black pepper
1/2 ts Salt
1/2 ts Crushed red pepper
1/2 ts Dried thyme leaves
1/2 ts Dried rosemary leaves, crush
1/8 ts Dried oregano leaves

----------------------MAIN INGREDIENTS---------------------------
1/4 lb + 5 Tbsp unsalted butter
1 ts Worcestershire sauce
1 1/2 ts Minced garlic
1/2 c Basic shrimp stock
1/4 c Beer at room temperature

Rinse the shrimp in cold water and drain well. Then pinch off and
discard the portion of the head from the eyes forward (including the
eyes, but not the protruding long spine above the eyes). Leave as
much as possible of the orange shrimp fat from the head attached to
the body. Set aside.
: In a small bowl combine the seasoning mix ingredients. combine 1
stick of the butter, the garlic, Worcestershire and seasoning mix in
a large skillet over high heat. When the butter is melted, add the
shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a
back-and-forth motion. Add the remaining 5 tablespoons butter and
the stock; cook and shake pan for 2 minutes. Add the beer and cook
and shake the pan 1 minute longer. Remove from the heat.
: Serve immediately in bowls with lots of French bread on the side,
or on a platter with cooked rice mounded in the middle and the shrimp
and sauce surrounding it.

LAGNIAPPE: A certain percentage of oil is released when butter is
melted, shaking the pan in a back-and-forth motion and the addition
of stock to the butter keep the sauce from separating and having an
oily texture--stirring doesn't produce the same effect.

Title: Basic Cooked Rice
Categories: Cajun, Rice
Yield: 6 Servings

2 c Uncooked rice (see note)
2 1/2 c Basic stock (Prudhomme)
1 1/2 tb Onions, chopped very fine
1 1/2 tb Celery, chopped very fine
1 1/2 tb Bell peppers,chopped vy fine
1 1/2 tb Unsalted butter (preferred)
1/2 ts Salt
1/8 ts Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well.
Seal pan snuggly with aluminum foil. Bake at 350F until rice is
tender, about 1 hour, 10 minutes. Serve immediately. However, you
can count on the rice staying hot for 45 minutes and warm for 2
hours. To reheat leftover rice, either use a double boiler or warm
the rice in a skillet with unsalted butter.
Title: Bayou Baked Red Snapper
Categories: Kosher, Cajun, Fish, Main dish
Yield: 8 Servings

1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bn Shallots, chopped
1/2 ts Oregano
1 cn Button mushrooms OR
8 Large fresh mushrooms
Salt and pepper to taste.

Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed.
Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven. Baste several times with pan juices. Serves 8 to 10.
Title: Bayou Boeuf Jambalaya
Categories: Kosher, Cajun, Main dish
Yield: 6 Servings

1 tb Shortening
1/4 lb Kosher salami, cubed
1 Sprig thyme
1 Onion, sliced
Salt & Pepper to taste
2 c Tomatoes
1 c Uncooked long grain rice
1 tb Flour
1/4 c Green pepper, minced
1 Bay leaf
1 Sprig parsley, minced
1 Clove garlic, minced
1 lb Kosher smoked sausage.
1 1/4 c Tomato juice

Melt shortening in heavy saucepan over medium heat. Stir in flour, salami, and green pepper. Simmer 5 min, stirring constantly.

Add remaining ingredients except rice. Bring to boil. Add rice to liquid. Cover and simmer for 40 min. until all liquid is absorbed.
Title: Bayou Shrimp Creole
Categories: Main dish, Shellfish, Cajun
Yield: 16 Servings

1 c Salad oil
1 Stalk celery, diced
5 c Onions, sliced
1 c Chili sauce
1 ts Curry powder
3 Lge. bay leaf
2 pk Frozen sliced okra
2 cn Tomatoes (#303)
3 lg Green peppers, sliced
1 Stalk celery leaves, chopped
1 ts Thyme
Salt, red & black pepper
1/2 c Chopped parsley
5 lb Shrimp, cleaned & deveined

Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice.
Title: Beef Ribeye Stuffed with Pecans
Categories: Cajun, Beef, Main dish
Yield: 10 servings

Olive oil
1 10 pound beef ribeye or
Salt, to taste
Cayenne pepper, to taste
2 c Pecan pieces or halves
1 1/2 c Dry white wine
1 tb Worcestershire sauce
1 c Onion, chopped

Preheat the oven to 350 F. Pour enough olive oil into a deep roaster
to coat the bottom. Cut a deep picket on the side of the tenderloin,
and season with the salt and pepper, including the inside of the
pocket. Stuff the pecans into the pocket and close with skewers.
Place the loin in the middle of the roaster, so that the pocket is on
the side, not on the top. Mix the wine and Worcestershire together
and pour around the meat. Sprinkle the onions around the meat, cover,
and bake for 2 or 3 hours, depending on how well done you like your
beef. Baste every 20 minutes. Yield: 10 to 15 servings.
Title: Blackened Chicken with Caesar Salad
Categories: Main dish, Salads, Poultry, Cajun, Favorites
Yield: 4 Servings

------------------------FOR CHICKEN-----------------------------
1 Bottle prepared Italian
Dressing (8oz)
1/2 c Dry white wine
4 Chicken breasts halves;
Skined and deboned
1 tb Dried marjoram leaves
1 tb Dried oregano leaves
1 tb Dried thyme leaves
1 ts Salt
1 ts Black pepper; freshly ground
1/2 ts Ground red cayenne pepper
1/2 c Butter or margarine; melted

-------------------------FOR SALAD------------------------------
1 cn 2 oz Anchovies
3 tb Fresh lemon juice
1 tb Worcestershire sauce
1 tb Fresh parsley; chopped
1 ts Dijon style mustard
1/2 ts Freshly ground black pepper
1 Garlic clove; crushed
1/4 c Olive oil
2 tb Parmesan cheese;grated fresh
10 c Salad greens; mixed

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing
and wine in shallow dish to blend; add chicken; marinate 1 hour,
turning several times. Grind marjoram, oregano, thyme, salt, black
pepper and ground red pepper to fine powder in coffee or spice
grinder or mini chop food processor. Spread mixture on plate. Heat 12
inch cast iron skillet over high heat until smoking, 5 to 10 minutes.
Drain checken; dip into seasoning mixture to coat both sides, shaking
off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve

chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to
mash the anchovies into a paste in a small bowl; stir in the lemon
juice, worcestershire sauce, chopped fresh parsley, dijon style
mustard, freshly ground black pepper and the crushed garlic. Whisk in
the cup olive oil, slowly; stir in the freshly grated parmesan
cheese. Pour the dressing over mixed salad greens in a large bowl;
toss thoroughly to coat.
Title: Blackened Red Steaks
Categories: Cajun, Beef
Yield: 4 Servings

1 1/2 lb Boneless sirloin beef steak
1 to 1 1/4" thick
1/2 ts Fresh ground peppercorns
1 ts Salt-free seasoning
1 ts Garlic salt
1 tb Paprika
2 tb Unsalted butter or
2 tb Dry red wine
1/2 c Beef broth
1/4 c Chili sauce
2 ts Browned mustard

------------------------ONION HAIRS-----------------------------
1 c Small onion rings, sliced
Paper thin (about 3 small
1 ts Flour
2 tb Unsalted butter or margarine


Wash and pat steak dry. Coat with pepper, salt-free seasoning and
garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove
steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4
Title: Boiled Crawfish with Vegetables
Categories: Cajun, Seafood, Main dish
Yield: 8 Servings

40 lb Live crawfish
1 c Salt
1/2 c Ground white pepper
1/2 c Ground black pepper
1/2 c Ground red pepper
5 lb Small white onions
12 lg Ears of fresh corn, shucked
5 lb Small new potatoes

----------------ADDITIONAL SEASONING MIXTURE---------------------
1/2 c Ground white pepper
1/2 c Ground black pepper
1/2 c Ground red pepper
2 c Salt

Wash the crawfish and pick out any fish bones or other debris. Fill
a BIG 40 quart stock pot a quarter full of water. Add the salt and
peppers and bring to a boil. Add the whole onions, the corn and the
new potatoes (it will be easy to remove them later if you put them in
a cloth sack). Return to a boil, cover, lower heat to medium and let
cook 8 minutes. Add the crawfish, cover again and raise the heat to
high. After steam begins to escape from under the lid, cook seven
minutes more. Remove from the heat and let sit for four minutes. Do
NOT remove the lid until this point.

Remove the onions, corn and potatoes to a bowl and drain the crawfish.
Place the crawfish in a large insulated container (an ice chest works well)

Have ready the additional seasoning mixture. Sprinkle over the
crawfish and mix them well to coat. Cover and let sit for seven minutes.

Serve immediately with the vegetables on the side with lots of French
bread on a large table covered with plenty of paper.

When everyone has his/her fill, everyone "peels for the house." The
peeled tails can then be used in a cold crawfish cocktail or salad or
for Fried crawfish the next day
Title: Brennan's Shrimp Creole
Categories: Main dish, Seafood, Cajun
Yield: 8 Servings

1/2 c Vegetable oil
1 c Green pepper, coarsely
2 c Onion, coarsely chopped
1 c Celery, coarsely chopped
2 tb Garlic, minced
2 c Whole tomotoes
1 tb Paprika
1/4 ts Cayenne pepper
1 ts Salt
1 ts White pepper
1 Bay leaf
2 tb Corn starch
3 lb Raw shrimp, peeled, deveined
3 c Water

: Heat vegetable oil and saute next four ingredients until tender.
Add tomatoes and cook three to four more minutes. Stir in paprika,
cayenne, salt, peper, water, and bay leaf. Simmer 15 minutes. Add
shrimp and continue to cook an additional 15 minutes. Thicken with
corn starch mixed with cold water. Serve with hot fluffy rice.
Title: Broiled Alligator Tail with Lemon Butter Sauce
Categories: Cajun, Soups, Game
Yield: 4 servings

2 lb Alligator tail; trim and>>>-slice thin.

---------------------LEMON BUTTER SAUCE--------------------------
1/4 lb Butter/margarine
1/2 ts Onion powder
1 1/2 ts Salt
Cayenne pepper to taste
1 1/2 ts Lemon juice
1 tb Parsley; fresh choped OR >>>
1 1/2 ts Parsley; dried

: LEMON BUTTER: Over low heat in small saucepan,
melt margarine or butter and stir in the remaining
ingredients; DON'T LET IT BOIL. Let heat through,
then serve immediately.
: Yield: About 1/2 cup

BROILED ALLIGATOR TAIL: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element. Broil for 10 to 15 minutes or until
done. Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface. Serve immediately.
Title: Cajun Catfish
Categories: Diet, Fish, Cajun
Yield: 4 servings

4 Catfish fillets (4 oz. each)
1 oz Wheat flakes cereal - sugar
The cereal should be finely
Ground (1/4 cup)
1 tb Paprika
1/4 ts Salt
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts White pepper
1/2 ts Thyme
1 tb Oil

1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.

Yield: Serves 4

Each serving has approximately 170 calories, 21 g. protein, 8.5 g.
total fat (6 g. unsaturated fat, 1.6 g. saturated fat), 1.8 g.
carbohydrates, 66 mg. cholesterol, 0.6 g. fiber, 206 mg. sodium, 56
mg. calcium. Exchanges per serving: 1/4 fat, 3 meat.
Title: Cajun Catfish Remoulade
Categories: Fish, Main dish, Cajun, Kooknet
Yield: 8 Servings

1 c Nonfat Mayonnaise
1/3 c Creole Mustard
1/3 c Fresh Horseradish
1 tb Lemon Juice
1 tb Worcestershire Sauce
4 dr Tabasco
1 tb Onion; grated
8 Catfish Fillets
1 qt Water
2 ts Old Bay Seasoning
2 Bay Leaves
1/2 ts Cayenne Pepper
1 Head Butter Lettuce; torn
-into bite-sized pieces
2 Beefsteak Tomatoes; cut into

Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on
a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.
Title: Cajun Chicken Salad
Categories: Cajun, Salads
Yield: 6 Servings

2 c Cooked chicken, chunked
1 tb Lemon juice
1 ts Cayenne pepper
1 ts Garlic powder
1/2 ts White pepper
1 ts Dried basil
1/4 ts Dried thyme leaves
2 c Iceberg lettuce, torn into
- i-inch pieces
1 c Romaine lettuce, torn into
- 1-inch pieces
1 md Green pepper, chopped
1 c Mushrooms, sliced
1 c Cauliflower flowerets
1 c Grated carrots
1/2 c Sunflower seeds

Combine chicken, lemon juice, cayenne pepper, garlic powder, white
pepper, basil and thyme in a medium-sized mixing bowl. Mix well.
Cover and refrigerate for 1 hour. Combine lettuces, green pepper,
cauliflower, mushrooms and carrots in a large salad bowl. Toss to
distribute evenly. Add chicken (including marinad). Sprinkle with
sunflower seeds.
Title: Cajun Creole
Categories: Casseroles, Cajun, Fish
Yield: 4 Servings

1 Onion;chopped;med
2 tb Margarine
1 Green pepper; chopped
1 Celery stalk; chopped
1 Bay leaf
1 tb Parsley
1 ts Cajun seasoning
1 ts Salt
1/8 ts Cayenne pepper
6 oz Tomato paste
2 c Water
1/4 c Triple Sec
2 c Shrimp; not cooked

Melt margarine, add onion, green pepper and celery. Saute until
tender. Stir in remaining ingredients, except shrimp. Cook over low
heat for 20 minutes. Add shrimp and cook for an additional 10
minutes. Serve over rice.
Title: Cajun Jambalaya Rice
Categories: Diet, Main dish, Cajun
Yield: 4 servings

1 md Onion - chopped
3 Garlic cloves - finely
1 lg Bell pepper - green, cut
Into 1/2" pieces
2 1/2 c Basic chicken stock - see
5 Scallions - finely sliced
1 c Brown rice - long grained
3 Italian plum tomatoes -
Cored, seeded, chopped
1/4 lb Turkey ham - baked, all fat
Removed, 1/2" cubes
1/4 ts White pepper
1/4 ts Black pepper - fresh ground
3/4 ts Cayenne pepper
1/2 ts Cumin
1/4 ts Allspice
1/4 lb Shrimp - peeked and deveined
ds Tabasco sauce - (optional)
1/4 c Parsley - fresh, chopped

1. In an 8-quart pot saute the onion, garlic, and green pepper in 3
Tbsp. of stock for 5 minutes.

2. Add two-thirds of the scallions, the rice, and tomatoes, and cook
for 5 minutes over medium-low heat, adding a little more of the stock
if necessary.

3. Add the cubed turkey ham, the three peppers, cumin, allspice, and
the remaining stock, and cook on very low heat, covered for 40
minutes. Add the shrimp and cook for 2 minutes.

4. Taste for spiciness. You can add 5-6 drops of Tabasco sauce (I
prefer Louisiana Gold Sauce) for a more pungent flavor.

5. Serve garnished with parsley and the remaining scallions.

Yield: Makes 4 1-cup servings

Each serving has approximately 276 calories, 16.4 g. protein, 3.4 g.
total fat (1.9 g. unsaturated fat, 0.9 g. saturated fat), 45.7 g.
carbohydrates, 59 mg. cholesterol, 4.5 g. fiber, 331 mg. sodium, 67
mg. calcium

Exchanges per serving: 1 meat, 2-1/2 starch, 1 vegetable.
Title: Cajun Meat Loaf
Categories: Cajun, Main dish, Meats
Yield: 6 servings

2 Whole bay leaves
1 ts Salt
1 ts Ground cayenne pepper
1 ts Black pepper
1/2 ts White pepper
1/2 ts Ground cumin
1/2 ts Ground nutmeg
4 tb Unsalted butter
3/4 c Finely chopped onions
1/2 c Green bell peppers, chopped
1/4 c Green onions, finely chopped
2 ts Minced garlic
1 tb Tabasco sauce
1 tb Worcestershire sauce
1/2 c Evaporated milk
1/2 c Catsup
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs, lightly beaten
1 c Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the
onions, celery, bell peppers, green onions, garlic, tabasco,
Worcestershire and seasoning mix. Saute until mixture starts sticking
excessively, about 6 minutes, stirring occasionally and scraping the
pan bottom well. Stir in the milk and catsup. Continue cooking for
about 2 minutes, stirring occasionally. Remove from heat and allow
mixture to cool to room temperature. Place the ground beef and pork
in an ungreased 13x9-inch baking pan. Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay leaves. Mix by
hand until thoroughly combined. In the center of the pan, shape the
mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and
12 inches long. Bake uncovered at 350F for 25 minutes, then raise
heat to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef. This
is best using both ground pork and ground beef, as the pork gives more
flavor diversity. However, you can make it with ground beef only.
Title: Cajun Pork Burgers
Categories: Pork, Sausage, Grill, Cajun
Yield: 4 Burgers

2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
Title: Cajun Prime Rib
Categories: Cajun, Main dish, Meats
Yield: 6 Servings

4 lb Prime rib roast (10-1/2 lbs)
1/4 c Garlic powder
2 Onions, thinly sliced
1/4 c Black pepper
1/4 c Salt

------------------SEASONING MIX (OPTIONAL-----------------------
1 tb Plus 1 tsp, salt
1 tb Plus 2 tsp, fennel seeds
2 1/2 ts Dry mustard
1 tb Plus 2 tsp, white pepper
1 tb Plus 3/4 tsp, black pepper
2 1/2 ts Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting
pan. Then with a knife make several dozen punctures through the
silver skin so seasoning can permeate meat. Pour a very generous,
even layer of black pepper over the top of the meat (the pepper
should completely cover it); repeat with the garlic powder, then the
salt, totally covering the preceding layer. Carefully arrange the
onions in an even layer on top so as not to knock off the seasoning.
Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a
550F oven until the fat is dark brown and crispy on top, about 35
minutes. Remove from oven and cool slightly. Refrigerate until well
chilled, about 3 hours. (this is done so the juices will solidify and
the steaks can be cooked rare.) Remove fat cap and disgard. With the
blade of a large knife, scrape off the onions and as much of the
seasonings as possible and discard. Then with a long knife, slice
between ribs into 6 steaks (4 will have bones); trim the cooked
surface of meat from the 2 pieces that were on the outside of the
roast. Season and cook in your favorite way for steaks. TO BLACKEN
THE STEAKS: Combine the ingredients of the seasoning mix thoroughly
in a small bowl; you will have about 8 tablespoons. Sprinkle the
steaks generously and evenly on both sides with the mix. using about
4 teaspoons on each steak and pressing it in with your hands. Heat a
cast iron skillet over very high heat until it is beyond the smoking
stage and you see white ash on the skillet bottom--at least 10
minutes. (The skillet cannot be too hot for this method.) Place one
steak in the hot skillet (cook only one side at a time) and cook over
a very high heat until the underside starts to develop a heavy, black
crust, about 2 to 3 minutes. Turn the steak over and cook until the
underside is crusted like the first, about 2 to 3 minutes more.
Repeat with the remaining steaks. Serve each steak while piping hot.
(*NOTE*: If you don't have a commercial hood vent over your stove,
this dish may smoke you out of the kitchen. It's worth it! But you
can also cook it outdoors on a gas grill; a charcoal fire doesn't get
hot enough to "blacken" the steak properly. If you have a smoke
detector in your house, you will be able to determine if it is
working correctly. This is NOT a dish to prepare in an apartment
building with a central fire alarm system wired into your smoke
detector. It causes great excitement! Also, you can be guaranteed you
will meet your landlord.)
Title: Cajun Seafood Potato Stew
Categories: Soups, Main dish, Seafood, Cajun
Yield: 6 Servings

6 sm Potatoes;red,scrubbed
1/2 lb Shrimp;fresh cooked
1 cn 14 1/2oz.cajun stewed
1/3 c Parsley;fresh minced
Pepper, black, ground
To taste
14 fl Water + chicken boullion
3/4 lb Red snapper fillets;
Cut into 1" cubes
1/8 ts Cayenne pepper (OPTIONAL)
1/2 c Clam juice

1.Do not peel the potatoes, slice in halves and each half into 1/4"slices. Puree the stewed tomatoes in a food processor. 2.In a large saucepan, combine the potatoes with the pureed tomatoes,clam juice, oregono and cayenne if a a spicier stew is desired. Bring just to a boil, reduce the heat, cover and simmer 20 - 25 minutes,or until the potatoes are tender. 3.Add the snapper, simmer uncovered 5 minutes.
Stir in the shrimp and simmer 3 minutes to heat through. Add the
parsley and pepper to taste.
Serve. DATA PER SERVING: Calories........169
Carbohydrates......17g....Monounsaturated fat...0g Protein.........21g
Sodium...........277mg....Polyunsturated fat....1g Fat..............1g
Saturated fat ..........0g Cholesterol.........95mg
Title: Cajun Shrimp
Categories: Cajun, Shellfish, Appetizers
Yield: 15 Servings

1 lb Extra large shrimp, peeled
1 tb Fresh lime juice
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Thyme
1/4 ts Salt
1/4 ts Red pepper
1/8 ts Black pepper
Lime wedges

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Makes 15 servings.
Title: Cajunized Oriental Pork Chops
Categories: Main dish, Meats, Oriental, Cajun
Yield: 6 servings

6 Thick pork chops
Salt & red cayenne pepper
1 1/2 c Dry white wine
1 c Bell pepper, chopped
1 c Onions, chopped
1 Clove garlic, chopped
3 tb Soy sauce
1 cn Pineapple chunks (15 oz.)

Salt and red pepper the chops. Brown them slowly in a skillet. Add
wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30
minutes. Remove pork chops, being sure to keep them warm. Add the soy
sauce and syrup from the pineapple. Stir and simmer until more or
less thick. Add the pineapple chunks and bring to a boil. Serve over
pork chops and hot cooked rice.
Title: Chicken Enchiladas Cajun Style
Categories: Main dish, Poultry, Cajun
Yield: 1 Servings

4 Chicken breasts OR>>
1 Fryer, cooked,cut bite size
1 cn Mushroom soup
Chili peppers to taste>>>
Seeded and chopped
1 cn Tomato soup
1 cn Cream chicken soup
1 cn Chicken broth
1 pk Corn tortillas (12 in pkg.)
Brick or American cheese>>>>

Combine all ingredients, except cheese. Mix and place half in casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This freezes well and enough to make 2 casseroles.
Title: Chicken Okra Gumbo with Sausage
Categories: Kosher, Cajun, Soups
Yield: 12 Servings

3 4 lb. chickens, cut up
1/2 c Veg. oil
2 lb Sliced okra
1/2 c Flour
1 ga Water
1 3 oz. Kosher smoked sausage
1 lb Chicken gizzards, cut up
2 Med onion, chopped
1/4 Bell pepper, chopped
1 Whole bulb garlic, chopped
2 tb Chopped parsley
1 tb Sugar
1 6 oz. cn. tomato paste
3 Large tomatoes OR >>>>
1 cn Whole tomatoes (16 oz.)
2 Bay leaves
1 pn Thyme
1 tb Gumbo file'
Salt & Pepper to taste

Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown.

Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1 1/2 to 2 hrs.

Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked rice in soup bowls.
Title: Chicken Sausage Oyster Gumbo
Categories: Soups, Cajun
Yield: 10 Servings

1 c Oil
1 c Flour
1 Bell pepper; chopped
3 Celery stalk; chopped
3 Garlic clove; minced
2 Onion; chopped
1 Chicken; cut up
1 lb Smoked sausage or andouille
1 1/2 qt ;Water, boiling
2 Bay leaf
1 pt Oysters
Rice; cooked

Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic, green onions, and onions. Saute until tender. Add chicken and brown. Add sausage, boiling
water, and bay leaves. Let simmer 1 hour. Remove chicken from bones. Add chicken meat, salt, pepper, and oysters. Cook 10 minutes more. Serve over rice.
Title: Chicken Wings Gumbo Style
Categories: Cajun, Poultry
Yield: 6 servings

1 1/2 lb Chicken wings
3 Bacon slices,coarsly chopped
2/3 c Green bell pepper,chopped
2/3 c Celery,chopped
1 lb Ground beef
1 cn Tomatoes,broken up(28oz)
3/4 c Chicken broth
3/4 ts Salt
1 ts Thyme
1/2 ts Allspice,ground
1/8 ts Cayenne pepper
1/8 ts Black pepper
2/3 c Lima beans
2/3 c Corn kernels
Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted
spoon and reserve.

3. Add chicken wings; brown on all sides and remove with slottedspoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice,
cayenne and black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; simmer, covered, until chicken and
vegetables are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.
Title: Crawfish Jambalaya
Categories: Main dish, Shellfish, Cajun
Yield: 4 Servings

1 lb Crawfish tails
1 1/4 c Long grain rice (raw)
1 tb Flour
2 tb Salad oil
1 c Onion, chopped fine
1/2 c Chopped parsley (2ts.flakes)
1/2 c Chopped green onion tops
1/2 c Chopped celery
1/2 c Chopped bell pepper
1/4 c Crawfish fat
1 1/2 c Water
2 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper, or to taste

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add
crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. 1/2 hr. or until rice is tender.
Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart.
Title: Creole Baked Fish
Categories: Kosher, Cajun, Fish, Main dish
Yield: 6 Servings

1 Med. onion, chopped
2 tb Shortening
2 c Cooked whole tomatoes
1 Bay leaf
2 lb Fish filet
1/4 c Bell pepper, chopped
2 tb Flour
1 ts Salt
1/8 ts Pepper
1 pk Frozen kernel corn OR>>>
1 1/2 c Cooked corn

Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and abke at 400 F. for 30 min or until done.
Title: Creole Candied Yams
Categories: Kosher, Cajun, Vegetables
Yield: 4 Servings

1 cn Whole yams (30 oz.)
1/4 c Seedless raisins
Juice from 1 lemon
1 ts Cinnamon
2 tb Pareve margarine
1 Apple, cored and sliced
2 Peaches, peeled and sliced
1/2 c Dark brown sugar
1/2 c White sugar

Remove yams and place in casserole dish. Pour liquid from yams into bowl.
Add white sugar, brown sugar, and cinnamon, and mix until dissolved. Pour over yams.

Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400 F. oven for abt. 45 min. or until syrup has thickened slightly and yams look glazed.

Variation: Substitute oranges for peaches.
Title: Creole Chicken Soup
Categories: Soups, Cajun, Diet
Yield: 2 servings

1/2 c Onion - chopped
1/4 c Celery - chopped
1 Garlic clove - minced
3 c Water or chicken stock (fat
1 c Tomato - chopped
6 oz Chicken meat - lean, cooked
Or raw
1/4 ts Thyme
1/4 ts Marjoram
2 Bay leaves
Black pepper - freshly
Ground, to taste

Cook the onion, celery, and garlic over high heat for 2 minutes,
stirring constantly until they begin to colour.

Add all remaining ingredients. Cover the pot and simmer gently for 30 minutes.

To Serve: Ladle into warm soup bowls and serve piping hot.

This is a very simple and basic preparation, and an excellent way to
create a thrifty meal or first course from small amounts of leftover
poultry. It can, of course, be made from scratch by simply using
uncooked poultry meat. I prefer to cut leftover bird parts into
pieces with the bone still in and add them to the pot. However, this
does require the sometimes inelegant exercise of dealing with the
bones as you eat.

Any poultry can be used, from chicken or turkey to Cornish hen or
squab, and from wild duck, or poule d'eau, to snipe, quail, or
pheasant. The meat of the bird can be cooked or raw. I like to add
pieces of bird meat leftover from one of my smoked chickens.

A tablespoon of blond "roux" mixed with some of the stock and stirred
into the soup a few minutes before the simmering is complete adds a
silky texture to the dish.
Title: Creole Gumbo Pot
Categories: Appetizers, Soups, Cajun
Yield: 6 Servings

1 sm Eggplant
2 ts Salt
3 tb Olive oil
1 lg Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 ts Paprika
1/2 ts Hot chili powder
4 oz Fresh okra
3/4 c Frozen corn, thawed
2 c Boiling chicken stock
1 cn Tomatoes in tomato juice-(8 oz)
2 tb Long grain white rice
8 oz Peeled cooked medium-size -shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Trim stalk end from eggplant. Cut in 1/2" pieces and place in a
colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse
under cold water and drain well.

Heat olive oil in a saucepan. Add eggplant, onion, red pepper and
garlic and fry over low heat 5 minutes, stirring frequently. Stir in
paprika and chili powder and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in quarters.

Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break
up tomatoes with a spoon. Stir in rice, cover and simmer gently 25
minutes or until vegetables and rice are tender.

Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.
Title: Creole Jambalaya
Categories: Cajun
Yield: 8 Servings

3/4 c Chopped Onion
1/2 c Chopped Celery
1/4 c Chopped Green Pepper
2 Garlic cloves (minced)
2 tb Butter or Margerine
2 c Cubed Fully Cooked Ham
1 Can (28 oz) Tomatoes with
Liquid (cut up)
1 Can (10 1/2 oz) Condensed
Beef Broth
1 c Uncooked Long Grain White
1 c Water
1 ts Sugar
1 ts Dried Thyme
1/2 ts Chili Powder
1/4 ts Pepper
1 1/2 lb Fresh or Frozen Uncooked
Shrimp, Peeled and Deveined
1 tb Chopped Fresh Parsley

In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley: simmer uncovered, until shrimp are cooked, 7-10 min.

Diabetic Exchanges: One serving (prepared with margerine and low-sodium tomatoes and beef broth) equals 3 lean meat, 1-1/2 starch, 1 vegetable, also 310 calories, 464 mg sodium, 154 mg cholesterol, 28 gm carbohydrate, 31 gm protein, 8 gm fat.
Title: Creole Liver & Rice
Categories: Cajun, Meats, Ethnic
Yield: 2 Servings

1/2 lb Beef liver
1 tb Vegetable oil
1/3 c Green bell pepper,chopped
1 cn Stewed tomatoes(8oz)
1/2 ts Basil
1/2 ts Salt
1/2 ts Garlic salt
1 pn Black pepper
2 tb Sherry
1 c Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45
minutes, or until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.
Title: Creole Seafood Gumbo
Categories: Cajun
Yield: 6 Servings

1/4 c Butter or margarine
2 tb Flour,all-purpose
2 c Liquid(water/seafood juice)
2 c Cut okra
2 c Peeled,cubed tomatoes
1 Large onion,chopped
1 Small green bell pepper,chop
1 ts Tabasco sauce
1/8 ts Thyme
1 Bay leave
2 c Shrimp,crabmeat,oyster combo
3 c Hot cooked rice

1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.

2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.

3. Add seafood and cook, covered, 10 to 15 minutes longer.

4. Remove bay leaf and serve in soup bowls with mound of hot rice in center.
Title: Creole-Style Red Beans & Rice
Categories: Kosher, Cajun, Vegetables, Main dish
Yield: 10 Servings

1 lb Red beans
8 Cloves garlic, chopped
1 Rib celery, chopped
1/4 lb Salami
1 lb Smoked sausage
1 Large onion, chopped
1/4 Bell pepper, chopped
1 ts Sugar
Salt & pepper to taste
1 pn Thyme
1 lb Weiners

Wash beans thoroughly; cover with water and place on medium fire. Chop sausage and salami and add to beans; add garlic celery, onions, green pepper, sugar,
and thyme. Continue cooking until beans are soft, adding more water if necessary.

When beans are soft, add weiners, sliced in 1" pcs., and salt and pepper to taste. Cook until gravy is thick and creamy. Serve over hot cooked rice.
Title: Dirty Rice
Categories: Cajun
Yield: 2 Servings

2 tb Chicken fat
1/2 lb Chicken gizzards
1/4 lb Ground pork
1 Bay leaves
1 Yellow onions
1 1/2 Celery stalks
1/2 Bell peppers, green
1 Garlic cloves
1 ts Tabasco sauce
1 ts Salt
1 ts Black pepper
2 ts Paprika
1 ts Dry mustard
1 ts Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Pork stock
1/2 lb Chicken livers
1 c Rice

Mince onion, bell pepper, celery and garlic. Grind livers and
gizzards. Place fat, gizzards, pork and bay leaves in large heavy
skillet over high heat; cook until meat is thoroughly browned, about
6 minutes, stirring occasionally. Stir in the onion, celery, bell
pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin,
thyme, and oregano; stir thoroughly, scraping pan bottom well. Add
the butter and stir until melted. Reduce heat to medium and cook
about 8 minutes, stirring constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan
bottom comes loose; cook about 8 minutes over high heat, stirring
once. Then stir in the chicken livers and cook about 2 minutes. Add
the rice and stir thoroughly; cover pan and turn heat to very low;
cook about 5 minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and serve immediately.
Title: Dry Roux
Categories: Diet, Cajun, Condiments
Yield: 1 servings

1 c All-purpose flour

Put the flour in a heavy skillet and place over moderate heat.
Stir the flour around often with a wooden spoon as it cooks.
Pay attention to the cooking because the flour will take a few
minutes, 5 or 7, to begin coloring. At this point you have a blond
"roux." For the next 5 or 7 minutes it will darken until it reaches a
light wood color. Stir constantly to keep the flour in the bottom of
the skillet moving so it will not burn, and so all the flour in the
pan will color evenly. The whole process takes about 15 minutes of
close attention to get a good rich "roux."
Whether or not you are familiar with cooking a roux with oil, you
must pay attention to the color here because when the flour is cooked
without oil it wil not become as brown as we eventually want it to.
That is, not until you mix it with an equal amount of liquid to add it
to a dish. At that point the moisture will cause it to darken properly.
The recipes call for dry roux in quantities of a tablespoon or so at a time. What you don't use immediately can be stored unrefrigerated in a tightly capped jar almost indefinitely.
Title: Easy Chicken Creole
Categories: Poultry, Main dish, Cajun
Yield: 4 Servings

1 c Chopped onion
1 Clove garlic, crushed
2 tb Flour
2 1/4 c Chicken broth
1/4 ts Sugar
Black pepper to taste
1 Med. Bell pepper, diced
3 tb Oil
1 cn Tomato paste ( 6 oz.)
1/2 ts Salt
1/4 ts Tabasco sauce (or to taste)
2 c Cooked, cubed, chicken

Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir in
chicken and black pepper. Simmer uncovered 5 minutes or until chicken in heated through. Serve over hot cooked rice.
Title: File' Gumbo Lafayette
Categories: Kosher, Cajun, Soups, Fish, Main dish
Yield: 4 Servings

1 pk Okra,frozen,sliced (10 oz.)
1/3 c Beef Frye drippings
1 c Green onions w/tops,chopped
1 c Celery, diced
1 Clove garlic, minced
1/4 c Flour
2 c Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1 Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 ds File' or to taste
1 1/3 c Cooked rice

Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more.
Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice.
Title: Grilled Catfish Cajun Style
Categories: Main dish, Fish, Cajun, Sthrn/livng, Grilled
Yield: 4 servings

1 ts Lemon-pepper seasoning
1 ts White pepper
1 ts Creole seasoning
1 ts Blackened fish seasoning
2 tb Lemon juice
4 Catfish fillets (1-1/3 lbs)
Vegetable cooking spray
Garnishes: lemon wedges,
-celery tops

: Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
: Spray a wire fish basket with cooking spray; place fish in basket. Grillfish, covered, over medium coals (400F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. : Remove fish from basket; place on a serving platter.
Garnish, if desired. Yield: 4 servings.
Title: Gumbo Ya Ya*
Categories: Cajun, Poultry
Yield: 6 servings

1 lg Roasting chicken (about 5
-lbs.), disjointed
Cayenne pepper
Powdered garlic
2 1/2 c Flour
1 c Vegetable oil
2 c Onions, coarsely chopped
1 1/2 c Celery, coarsely chopped
2 c Green pepper, coarsely
6 c Chicken broth
1 1/2 ts Fresh garlic, minced
1 lb Andouille sausage finely
-diced (or any spicy smoked
-sausage such as Keilbasa
4 c Fluffy rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of
chicken. Season with salt, cayenne pepper and garlic powder and let
stand at room temperature for 30 minutes. Measure flour into a large
paper bag. Add chicken pieces and shake until well-coated. Remove
chicken and reserve the flour.

In a large skillet, brown chicken in very hot oil, remove and set
aside. Stir oil remaining in the skillet with a wire whisk to loosen
any brown particles remaining in the bottom of the pan. Whisk in 1
cup of the remaining flour and stir constantly until the mixture of
oil and flour (the roux) becomes dark brown (not black though).
Remove from heat and add onions, celery and green bell pepper,
stirring constantly so they do not burn.

Transfer roux and vegetables to a large heavy saucepan. Add stock to
roux and vegetables and bring ot a boil, stirring. Lower heat to a
quick simmer and add garlic, sausage and chicken. Continue cooking,
covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust
seasonings and serve in pretty bowls over steamed white rice.
Title: Ham & Corn Chowder
Categories: Soups, Cajun
Yield: 6 Servings

1/2 c Onion, sliced
1 lg Can cream style corn
1/2 ts Salt
Croutons, or oyster crackers
1/2 c Butter or oleo, melted
1/2 c Half & half
1 c Ham, chopped
1/8 ts Pepper

Saute onion in butter until tender. Add remaining ingreds. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings.
Title: Jambalaya Salad
Categories: Cajun, Salads
Yield: 4 servings

3/4 c Salad dressing, Italian
1/2 c Celery -- sliced
1/2 c Green pepper -- chopped
1/4 c Onion -- chopped
1 ts Thyme
1/4 ts Pepper, red -- ground
1/4 ts Salt
1 Garlic clove -- minced
2 c Rice -- cooked
1/2 c Ham -- cubed
6 oz Shrimp, tiny -- cooked
1 c Tomato -- chopped
6 Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon. Chill and add bacon just before serving.
Title: John's Creole Rabbit
Categories: Game, Cajun
Yield: 8 Servings

1 lg Or 2 small rabbits,
1/2 c Flour
1/2 ts Salt
-Oil for frying
3 lg Onions, sliced in rings
1 c Diced celery (2 large
1 c Diced scallions (2 bunches)
-including about 1" of
-green portion
6 Cloves garlic, diced fine
4 Bay leaves
3 Lemons quartered
1/4 ts Basil
3/4 c Chicken broth
-Salt and pepper to taste

Wash and pat dry rabbit parts. Combine flour and salt and dredge
rabbit parts in it. Heat oil to 360 degrees and fry rabbit 3-4
minutes per side until crisp. Remove, drain on paper towels, and
place in a large (5-6 quart) covered casserole.

Preheat oven to 350 degrees. Spread all remaining ingredients on
top of rabbit, squeezing each lemon quarter, then including rind.
Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven, uncovered. Turn heat up to 500 degrees. Bake 15 minutes, or until rabbit is well browned. Discard lemons and bay leaves. Add salt and pepper to taste. Serve over rice.
Title: Justin Wilson's Hush Puppies
Categories: Breads, Cajun
Yield: 48 servings

2 c Cornmeal
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 ts Soda
1/2 c Parsley, finely chopped
Deep fat for frying
Ground cayenne pepper
2 Eggs, beaten
1 c Buttermilk
1 c Green onion, finely chopped
2 tb Bacon drippings, hot
1/2 ts Garlic powder (to taste)

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or
bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and
brown on all sides. Now, I said above that this makes 48, I've never
counted, so I don't know for sure. But it sure does make a bunch.
The main reason why I said 48 is because the program, MenuMaster,
won't let you past that field unless you tell it something.

Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking..."
Title: Justin Wilson's Pickled Spiced Beans
Categories: Pickles, Vegetables, Cajun
Yield: 1 text file

I start with a 1 quart canning jar with a new lid and clean ring. I
clean the jar and soak it in hot water to ensure that it is hot. I
fill the jar with beans, standing them all on end. Once I have the
amount of beans in the jar that I am going to can, I fill the jar
with hot water, then carefully pour the water into a measuring cup.
Remembering what the amount was that I poured out of the jar, I dump
half of the water out and replace with the same amount of white
vinegar (now have a half and half solution of water and vinegar).
Pour the vinegar/water in a pan and bring to a boil. While the
vinegar/water is heating up I peal the biggest clove of garlic I can
get my hands on and split it in half and jam it in amongst the beans
(sometimes I cheat and add 2). Next I add 1 teaspoon of fresh ground
dried red pepper to the jar. Next, I add 1 tablespoon of pickling
spice to the jar. Once the vinegar/water comes to a boil, pour it
into the jar, hopefully I have measured right so that I now have left
a 1/2" head space. Quickly put the lid on the jar and the ring and
tighten. If done quickly enough, the jar will seal itself without
canning. Put this jar in the pantry and try very hard to leave your
hands off for at least two months. My sister says that these are
great with Bloody Mary's.
Title: Justin Wilson's Vegetable Gumbo
Categories: Cajun, Vegetables
Yield: 8 servings

1 c Olive oil
2 c All-purpose flour
1 c Onion, chopped
1/2 c Bell pepper, chopped
1/2 c Fresh parsley, chopped
2 c Cold water
1 1/2 c Okra, sliced
8 c Vegetable stock
1/2 sm Cabbage head, chopped
1 md Turnip, chopped
1/2 bn Mustard greens, chopped
1 tb Garlic, minced
2 c White wine, dry
Salt, to taste
Louisiana hot sauce, OR
Cayenne pepper to taste

In a large, heavy pot over medium heat, make a dark roux with the oil
and flour. Add the onions, bell pepper, and parsley, and cook until
the onions are clear. Add the water and stir. Add the okra and cook
another 5 minutes, stirring to keep it from sticking. Stir in the
stock, cabbage, turnips, mustard greens, garlic, and wine. Reduce
the heat to low, add the salt and hot sauce, cover, and simmer for at
lea 8 to 10 servings.
Title: Kosher Creole Seafood Gumbo
Categories: Kosher, Cajun, Soups, Fish, Main dish
Yield: 8 Servings

1 Lge. onion, chopped
1/2 Green pepper, chopped
1 Clove garlic, chopped
2 tb Veg. oil
2 tb Flour
1 cn Stewed tomatoes (15 oz.)
1 cn Tomato paste (6 oz.)
2 ts Salt
1 Bay leaf
1/2 ts Chili powder
1/2 ts Basil leaves
1 lb Trout fillets
1 pk Frozen sliced okra part thaw
1/2 lb Redfish fillets
3 c Water
1 tb Worcestershire sauce
3 c Hot cooked rice

Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay
leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.
Title: Louisiana Roast Beef
Categories: Cajun, Main dish, Beef
Yield: 6 Servings

1/4 c Onions, chopped very fine
1/4 c Celery, chopped very fine
1/4 c Bell peppers, chopped fine
2 tb Unsalted butter
1 ts Salt
1 ts White pepper
3/4 ts Black pepper
3/4 ts Minced garlic
1/2 ts Dry mustard
1/2 ts Ground cayenne
4 lb Boneless sirloin roast

In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form
pockets) down to a depth of about 1/2 inch from the bottom; do not
cut all the way through. Fill the pockets to their depths with the
vegetable mixture, reserving about 1 tablespoon of the vegetables to
rub over the top of the roast. Bake uncovered at 300F until a meat
thermometer reads about 160F for medium doneness, about 3 hours. For
rarer roast, cook until thermometer reads 140F. Serve immediately
topped with some of the pan drippings if you like.
Title: Okra Chicken & Crab Gumbo with Rice
Categories: Diet, Cajun, Soups
Yield: 2 servings

1/2 c Onion - chopped
1/4 c Green onion - chopped
1/4 c Green bell pepper - chopped
1/4 c Celery - chopped
1/4 c Okra - sliced
1 Garlic clove - minced
1 ts Parsley - fresh, minced
2 tb Dry brown roux - (see
2 c Water
1 Bay leaf
1/4 ts Thyme
1/4 ts Black pepper - freshly
pn Cayenne
1 Gumbo - (blue crab) -
Cleaned and quartered
4 oz Chicken breast - cooked, cut
Into 1/2" cubes
1 c Rice - hot, cooked (no oil
Or salt added)

Put the onion, breen onion, bell pepper, celery, okra, garlic, and
parsley in a saucepan and cook while stirring for 5 minutes.
Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes.

Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.

Since the roux is made before you start the gumbo (always be sure
that it is), there are no tricks to getting this right. The
preparation is as simple as it sounds and as delicious as some far
more complicated preparations.

There are as many different preparations of gumbo as there are
cooks. Make your own substitutions and calculate the dietary
differences by using the Dietary Analysis published by both the
Canadian and U.S. Governments. Remember though, keep it light!

ANALYSIS (per serving):
Calories 300, protein 27.6g., carbohydrates 38.0g, dietary fiber
2.64g, total fat 3.51g (saturated 0.884g, mono 1.03g, poly 0.935g,
cholesterol 76.1mg, calcium 99.7mg, iron 3.72mg, sodium 147mg
Title: Oyster Fritters Cajun-Style
Categories: Cajun, Seafood, Ethnic
Yield: 8 Servings

48 Shucked oysters w/liquid
6 Eggs, beaten
4 tb Baking powder
1/4 ts Oregano flakes
1 ts Black pepper
1/2 ts White pepper
1 1/2 ts Tabasco sauce
2 c Flour, all-purpose is best
1 c Milk or Half & Half
1 ts Salt
1/4 lb Butter
1/2 c Peanut or corn oil

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the melted butter for 2-3 minutes. Remove from the pan & quarter. Mix all other ingredients in bowl, including the oyster liquid. Control the thickness of the fritter batter by the
amount of oyster liquid that you add. Mix in the oysters. Drop a tablespoon full of the batter into the pre-heated oil and fry until golden brown.
Title: Rajun Cajun Ribs
Categories: Pork, Ribs, Cajun, Hot.
Yield: 1 servings

3 lb Pork spareribs
-Boiling water to cover
-Rajun Cajun Sauce
2/3 c Ketchup
1/4 ts Cayenne pepper
1/8 ts Pepper
1/8 ts Garlic powder
1/8 ts Chili powder

Cut ribs into easy to handle portions. Cook in boiling water until
tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5
ingredients together in small bowl. Brush over ribs. Place ribs on
grill over medium-hot heat. Turn and baste often, about 10 minutes
until well glazed and hot. Serves 4. More heat can be added to suit
your taste. Just add more cayenne pepper.
Title: Ratatouille
Categories: Cajun, Vegetables
Yield: 4 servings

4 Medium onions, sliced
4 Green peppers, seeded/cubed
1 Sm. unpeeled eggplant,cubed
1/2 ts Thyme
1 Zuchinni, cubed
1/2 c Minced parsley
3 Garlic cloves, chopped fine
4 Tomatoes, peeled/seeded/chop
Salt, to taste
Pepper to taste

Saute sliced onions and green peppers in 1/2 cup of olive oil in a
casserole dish until golden brown. Add vegetables and herbs. Mix
gently. Bring remaining olive oil to a boil and pour over vegetables.
Cover casserole tightly and simmer at low heat for 30 minutes. Season
with salt and pepper. Serve hot or cold.
Title: Roasted Pork
Categories: Cajun, Pork
Yield: 4 Servings

2 Medium Onions, quartered
1 Medium Red pepper, sliced
1 Medium Green pepper, sliced
1 c Mushrooms
2 Medium Potatoes, quartered
1 ts Salt
2 ts Black pepper
1 ts Garlic powder
1 ts Cayenne pepper
1/4 ts White pepper
4 lb Boneless pork loin roast
1/2 c Water

Combine vegetables and seasoning except black pepper in a mixing
bowl. Mix well. Place roast in a large roasting pan, fat side up.
Sprinkle with black pepper. Pour water over roast and add vegetables.
Cook uncovered at 375 degrees for 3 hours or until a meat thermometer
160 degrees. Increase heat to 425 degrees, cook 15 minutes or until
meat is no longer pink. Serves 6.
Title: Sausage Gumbo
Categories: Soups, Cajun, Main dish
Yield: 1 Servings

1/2 lb Hot sausage
1 lb Smoked sausage
1 Beef round
Gumbo file
Green peppers
1 lg Onion
1 lb Pork links
1 lb Italian sausage
1 Jar oysters
Green onions
Salt & pepper

Fry sausages, cool and cut into thin slices (pork links each into 3 pcs). Cut beef round into pieces. Fry pieces in large pot until meat iss brown and tender, remove meat. Chop all vegs., add to drippings in pot, saute until light brown. Add flour to make a
roux. When roux is golden brown, add water, sausage and meat. Cook until meat and sausages are tender and gumbo thickens. Add oysters. Cook until tender. Add
file 1/2 hr. before gumbo is finished. Serve over rice. The meat can be placed into deep pie shell and served as pot pie; drain off broth before placing meat in shell.
Title: Smothered Cajun Hash Browns
Categories: Chefs, Side dish, Vegetables, Hash brown, Cajun
Yield: 6 Servings

Vegetable oil
lg Potatoes peeled and cut in 1
5 Cm cubes
md Onions finely chopped
md Capsicum finely chopped
Cayenne pepper
Ground black pepper
Ground white pepper
Chopped green onions
Freshly chopped parsley
2 Cups
3 No
2 No
2 No
5 6 shots
2 Tsps
2 Tsps
1 Tsp
2 Cups
1 Cup

Heat oil in a large heavy saucepan over medium heat until it begins to smoke. Cook potato in small batches until golden. Remove from oil and drain on absorbent paper. Remove oil from pan. Add onion, capsicum, tabasco, cayenne, peppers, 2 cups water and 1tbsp salt, mix well and bring to the boil. Reduce heat, cover and simmer over low heat for 15-25 mins, stirring occasionally, or until potato is tender. If
there is liquid remaining, uncover pan, raise heat and cook until liquid evaporates, stirring constantly, being careful not to break up potato. Stir in green onions and parsley, cover, remove from heat and allow to stand 5 mins. Serve with eggs and meat at any time of the day.
Title: Southern Fried Chicken
Categories: Poultry, Cajun
Yield: 6 Servings

-----------------------SEASONING MIX----------------------------
1 tb + 1 tsp salt
2 ts Onion powder
1 1/2 ts Black pepper
1 1/2 ts Rubbed sage
1 ts White pepper
1 ts Thyme
1/2 ts Garlic powder

18 Boneless chicken breasts,
2 c Flour
2 Eggs
2 c Milk
3 c Vegetable oil

In a small bowl, combine salt, onion powder, black pepper, sage,
white pepper, thyme and garlic powder to make the seasoning mix. Mix
seasoning ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a
plastic bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat
eggs and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once
again. Place in hot oil in a single layer and fry until crisp before
turning. Turn only once.
Title: Squirrel Jambalaya
Categories: Cajun, Main dish, Game
Yield: 4 servings

1 md Squirrel
Salt and cayenne pepper
2 lg Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tb Oil
1/4 Green pepper - chopped
4 tb Parsley - chopped
1 c Uncooked rice - washed
1 1/2 c Water
2 ts Salt
Louisiana Hot Sauce - to

Cut squirrel into serving pieces and season well. Saute in oil until
brown; remove from skillet. Saute onions, celery, garlic, green
pepper and parsley in oil until wilted. Put squirrel back into
skillet; cover. Cook slowly about 30 minutes or until squirrel is
tender. Add rice and water. Stir thoroughly. Add salt and hot
sauce; cook slowly about 30 minutes, or until rice is cooked.

Serves 4.
Title: Sweet Cajun Shrimp
Categories: Cajun, Seafood
Yield: 4 servings

1 c Catsup
1 tb Honey
1 tb Brown sugar
2 tb Vinegar
2 ts Hot sauce
1 ts Cayenne pepper
1/2 ts Thyme
1 ts Black pepper
1 ts Onion powder
1 lb Shrimp, peeled and deveine

Combine all ingredients except shrimp in a sauce pan. Heat
thoroughly. Cook shrimp in boiling water for 5 minutes or until
shrimp turns pink. Brush sauce over shrimp. Serve over rice with
leftover sauce. Serves 4.
Title: Very Hot Cajun Sauce for Beef
Categories: Cajun, Beef
Yield: 6 servings

3/4 c Chopped onions
1/2 c Chopped green bell peppers
1/4 c Chopped celery
1/4 c Vegetable oil
1/4 c Plus 1 tb All purpose flour
1/4 ts Cayenne pepper
1/2 ts White pepper
1/2 ts Black pepper
2 Bay leaves
1 tb -to
2 tb Minced jalapeno peppers
1 ts Minced garlic
3 c Beef stock

This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or
sandwiches. Make extra and keep in refrigerator or freezer.

Fresh jalapenos are preferred. The original recipe calls for 1/4 cup
jalapenos and 3/4 teaspoon cayenne pepper. We have toned the recipe
down to our tastes -- and we like spicy food!

Combine the onions, bell peppers and celery in a small bowl and set
aside while you start the roux.

The roux used in this recipe is light brown. Therefore, the oil is not
heated as much as would be done for a dark roux such as you would use
in gumbo.

In a heavy 2 quart saucepan heat the oil over medium low heat to
about 250 degrees. With a metal whisk, whisk in the flour a little
at a time until smooth. Continue cooking, whisking constantly, until
roux is light brown, about 2 to 3 minutes. Be careful not to let the
roux scorch or splash on your skin. Remove from heat and with a
spoon immediately stir in the vegetable mixture and the red, white
and black peppers. Return pan to high heat and cook about 2 minutes,
stirring constantly. Add the bay leaves, jalapeno peppers and garlic,
stirring well. Continue cooking about 2 minutes, stirring constantly.
We're cooking the seasonings and vegetables in the light roux and the
mixture should, therefore, be pasty. Remove from heat.

In a separate 2 quart saucepan, bring the stock to a boil. Add the
roux mixture by spoonfuls to the boiling stock, stirring until
dissolved between each addition. Bring mixture to a boil, then
reduce heat to a simmer and cook until the sauce reduces to 3 1/2
cups, about 15 minutes. Skim any oil from the top and serve