Well I would be lying if I told ya'll these were my actual concoctions. They ain't mine but they sure are good. If you like cajun cooking and are looking for something tastey here are some recipies that I have found. I hope you will like them. I will be adding new recipies every chance I get so stop back often for more cajun cuisine! You can either click on the name of the recipie that you want or just scroll down the page. Hope that you find one that you like.
Dash of Worchester sauce, thyme and Season All. About 3 cups basic stock, water or broth.
Make a roux, add onions and cook until onions are transparent. Add rest of the ingredients one at a time and continue to cook slowly for at least 1/2 hour to 45 minutes. This basic sauce may be used for many seafood and other dishes.
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BASIC STOCK
Cooking with stocks gives depth and taste to dishes and makes them more exciting. To make a quart of stock, use about 2 quarts of water. Use the bones, excess meats, except livers, from any meats, poultry, rabbits, seafood carcasses shells or heads from shrimp or crawfish. Neck bones always make a good stock. Rinse fish heads, gills removed, shrimp and crawfish heads. Start with cold water, bring to a boil and simmer about 4 hours. Strain the basic stock and continue cooking until you have about a quart of liquid left. Use the stock on various dishes such as soups, gumbos, jambalaya and similar dishes. Good luck!
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HOW TO MAKE A ROUX
A roux is the basic foundation of many sauces and gravies. Use equal parts of butter, shortening or bacon grease and flour. Put shortening in heavy pan or skillet, add flour and mix well until smooth. Cook over medium heat, stirring constantly so as not to burn. Continue cooking until roux is dark brown. A burned roux will ruin a savory dish. To this basic roux you may add seasoning and stock to make various, sauces, gumbos and gravies.
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BOUILLABAISSE
2 chopped onions
1/2 cup green onions
2 cups shrimp stock
1 lb. crab meat
2 tbs. chopped parsley
1 rib chopped celery
1/2 tsp. thyme
2 tbs. oyster water
3 cloves minced garlic
1 pt. oysters
3/4 lb. peeled shrimp
2 cans rotel tomatoes
2 lbs. fish filets
2 bay leaves
1/4 tsp. Tabasco sauce
3 tbs. olive oil
1/2 thin sliced lemon
Salt, pepper and cayenne to taste
Heat oil and saute onion, green onion and garlic. Add all
other ingredients except fish and simmer for 30 minutes. Add
seafood and simmer for about 10 minutes. Make sure there is
enough room in the pan so as not to overlap the fish. Place
fish on toast or rice and serve hot.
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COURTBOUILLON
Basic sauce
3 lbs. fish, preferably channel bass or red snapper cut in small pieces.
2 cans tomato sauce
1 can tomato paste
1 16 oz. can of tomatoes maybe used if desired.
Thoroughly cook tomatoes, tomato pase and tomato sauce with basic sauce. Add fish and cook slowly until done. Stir very gently in order not to break up fish pieces. Serve with rice in soup bowls.To make sauce of proper consistency, add water as needed during last stages of cooking. Sauce should be of the consistency of thick soup. Chicken, turtle, rabbit or other similar meat may be used in place of fish.
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JAMBALAYA
Basic sauce
1 can tomatoe sauce
2 lbs. shrimp (chicken and sausage may be used instead of shrimp)
2 cups raw rice
1/4 cup onion tops and parsley, chopped
Cook tomato sauce and basic sauce about 10 minutes. Add shrimp and cook about 10 minutes after boiling starts. Add rice, chopped onions and parsley. Add enough water to make sure you have 2 cups liquid for each cup of rice. Stir and mix well. When mixture comes to a boil, cover and cook on simmer for about 25 minutes. Do not remove lid. Test after 25 minutes to make sure rice is done.
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BOILED SEAFOOD
2 doz. crabs or
16 lbs. shrimp or
12 lbs. crawfish
Place 2 or 3 gallons of water in large boiling pot. Add 1 16 oz. box of seafood seasoning, 1/2 dozen sliced limons and half dozen bay leaves. If seafood seasoning does not contain salt, then add one box of salt. Bring to a rolling boil and add the seafood. Return to boil. Cook crabs 10 minutes, shrimp 5 minutes and crawfish 15 minutes. Turn off heat and let soak for about 25 minutes. Sample a few from time to time to arrive at the desired flavor. Small potaoes, and ears of corn may be cooked with the seafood. Have fun!
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OYSTER AND POTATO SOUP
5 medium potatoes, cubed
1 stalk celery, diced
3 green onions sliced
1 1/4 cups water
1 12 oz. can evaporated milk
1/4 teaspoon salt
1 1/2 doz. raw oysters
1/4 cup liquor from oysters
2 tsps. parsley flakes
1/4 cup butter or margarine
Combine first 5 ingredients in a saucepan. Cover and cook 20 minutes or until potoes are tender. (Do not drain) Mash vegetables, stir in salt, milk, butter and parsley. Heat and simmer, then add the oysters with their liquor and cook briefly until the oysters curl. Serve at once. 4 to 5 servings
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CREOLE SHRIMP DIP
1 16 oz. container sour cream
1 can Orleans or Cutchers, shrimp, drained and soaked as label says.
1/3 cup Bennetts cocktail sauce
1/4 cup diced green onions
Combine all ingredients and mix well. Chill and serve with fresh vegtables, crackers, or chips.
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CATFISH IN MUSHROOM SAUCE
2 lbs catfish filets
1 can cream of mushroom soup
1 (8 oz.) can mushroom pieces
1/2 medium onion, minced
2 tbsp. margarine, salt, pepper, paprika
Roll filets, fasten with toothpicks, if necessary. Sprinkle lightly with salt, pepper, and paprika. Saute onion in margarine, add undiluted cream of mushroom soup, mushroom pieces. Season to taste and let come to a boil. Add rolled fish filets and let simmer 10 to 12 minutes.
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FISH PATTIES
1 lb. cooked fish (any kind)
6 med. potatoes, boiled
1 onion, chopped
2 eggs
Salt and pepper to taste
Parsley
Flour
Cook potatoes until they get sticky. Mash while hot and add fish. Chop onion and add fish and potatoes. Add salt, pepper and parsley to taste. Add eggs and mix well. Make into patties. Dust patties with flour and fry in hot grease until brown.
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CRAWFISH DELGADO
1 lb. crawfish or shrimp
1 lb. pasta cooked and drained
3 green onions
1 pt. half and half
1/2 pt. heavy cream
4 oz. butter or margarine
1 tsp. salt
1/2 tsp. paprika
1 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. thyme
Saute crawfish or shrimp in butter, add cream and half and half and reduce heat slightly. Add spices and reen onions cook 2 to 3 minutes and toss with hot pasta. Serve hot.
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CRAWFISH OR SHRIMP CASSEROLE
1 lb. crawfish tails or shrimp
1 can cream of onion soup
1 can cream of mushroom soup
1/2 cup uncooked rice
1 tsp. red pepper
Dash of tabasco sauce
Mix all of the above thoroughly, and cook uncovered in pre heated oven at 350 degrees for 1 hour or until done. Serves 6
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SHRIMP VERMOUTH
5 lbs. raw, unpeeled shrimp
2 sticks butter
2 cloves garlic, split
6 tbs. chopped fresh parsley
1 tsp. tarragon
1 cup dry vermouth
2 tsps. salt
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
garlic bread or toast points
Peel and devein shrimp. In large skillet, heat butter, and garlic and cook 2 minutes, mashing with wooden spoon. Remove garlic. Add shrimp and saute 5 minutes, or until pink. Remove shrimp to a hot platter. Add parsley, tarragon, and vermouth. Increase heat and simmer 30 seconds. Add shrimp. Season with salt, cayenne, black pepper and paprika. Serve on garlic bread or toast points.
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SCALLOPED LOUISIANA OYSTERS
3 tbs. butter
3 tbs. bread crumbs, seasoned
2 doz. large fresh oysters,and liquor
2 cups whipping cream
1 tsp. Worcestershire sause
1/2 tsp. Tobasco sauce
1/2 tsp black pepper
1/2 cup soda cracker crumbs
salt to taste
Preheat oven to 400 degrees. Butter and flour gratin dish. Sprinkle with seasoned bread crumbs. Mix oysters liquor, cream, Worcestershire sauce, Tobasco sauce, salt and pepper. Add oysters to prepared dish. Top with cream mixture. Sprinkle cracker crumbs over top. Bake until cream bubbles and edges of oysters curl, about 15 minutes.
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BAR-B-CUED SHRIMP
3-5 lbs. large shrimp
1 tbs. lemon pepper
1/2 stick melted butter
1/2 tsp. rosemary
1/2 small bottle italian dressing
2 lemons thinly sliced
In baking pan place unpeeled shrimp with the heads. Pour melted butter and italian dressing over shrimp. Add lemon pepper, lemons and rosemary. Cover with foil and bake at 350 degrees for about 25 minutes. Uncover and continue baking shrimp until tender. Serve in soup bowls with lots of Frech bread for dipping in butter sauce.
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SEAFOOD CREOLE
1 lb. fresh fish filets, cut in 1 inch chunks
1/4 cup vegetable oil
1/4 cup flour
1 cup hot water
1 (8 oz.) can tomato sauce
1/2 cup chopped green onions with tops
1/2 cup chopped parsley
1/4 cup chopped bell peppers
4 cloves garlic, finely chopped
1 lemon slice
1/2 tsp. thyme
salt and pepper to taste
Prepare roux by heating oil in a large skillet and blend in flour over medium heat. Stir constantly until brown, being careful not to scortch,Add water ,gradually and cook until thick and smooth,Add remaining ingredients. Cook and simmer for 10 minutes. Serve over hot rice.Makes four to six servings.
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BLACKENED REDFISH
10 to 12 (8-12oz)redfishor speckled trout filets
1 tbs. salt
1/2 tbs. white pepper
1 tsp.onion powder
1 to 2 tsp.cayenne pepper
1 bay leaf
1 tbs.black pepper
1 tbs.garlic salt
2 sticks melted butter
Mix dry ingredients well to make seasoning mix.Put iron skillet on high heat until hot.Lay filets out on aluminum foil.Sprinkle both sides of filets with seasoning mix.Dip seasoned filets in melted butter.Set filets in pan for 20 seconds.The butter may catch fire.Turn filets over and cook on other side for 20 seconds.Remove from heat.Filets should be moist and tender but not burnt.Serve with fresh steamed broccoli.Serves 10 to 12.
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OVEN BAKED JAMBALAYA
3 med.chopped onions
1/2 cup bell pepper
1/2 cup celery
3 cloves garlic.chopped
1 lb. Jimmy Dean sausage
1 lb. shrimp
Melt one stick butter and saute onions.garlic,bellpepper and celery until transparent.Add sausage and cook until brown.Add shrimp and cook until pink.Remove from heat.
3 cans beef broth
1 can water
1 box yellow rice
1 1/2 cups white rice
1 lb. sliced mushrooms.
In large oblong pan or baking dish,add the above first four ingredients.Then add the mushrooms. Now add the sauteed mixture and cook in oven at 350 degrees for 30 minutes.uncovered.Cover and cook 30 minutes more.Serve with French bread and salad.
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SHRIMP AND ALMOND FRIED RICE
4 tbs. butter
1/2 chopped onion
1/4 cup chopped green pepper
3/4 lbs. raw peeled shrimp
1/4 lb. ham, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup soy sauce
1/4 cup slivered toasted almonds
3 cups steamed, cooled rice
In a large skillet, melt butter. Saute onion and green pepper until tender. Add ham, shrimp, salt, pepper, soy sauce and almonds and simmer 5 minutes. Add rice, stir and cook additional 2 minutes. Serves 4
