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Page 2 | more Cajun recipes to come |
1 lb.fresh lump crabmeat
5 green onions, finely chopped
4 celery stalks, finely chopped
1 cup bread crumbs
1 10 1/2 oz can beef consomme
2 hard cooked eggs, finely chopped
1tbsp.cornstarch
1/2 stick butter
3 tbsp. cooking oil
1/4 tsp.ground nutmeg or mace ( mace is the outer shell of nutmeg)
1/4 tsp.thyme
pinch of allspice
pinch of cloves
2 drops of Tabasco
salt
black pepper
flour
Saute the onions and celery in hot cooking oil in a heavy iron pot until well cooked and soft. As these saute,add the nutmeg,thyme, allspice,cloves,Tabasco, salt, and black pepper, stirring constantly..
Moisten the cup of bread crumbs with part of the consomme [to the consistency of a pie crust] and add to the seasoned vegetables. Mix well. Lower the heat, add crabmeat, chopped eggs, and cornstarch, and stir well.
Remove the mixture from the pot and make into crab patties approximately
11/2 inches in diameter, 3/4 inches thick. Coat each patty well with flour.
Heat the butter and the cooking oil in a heavy iron pot and fry each crab
patty until browned and crisp.. Set patties aside when fried.
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CRABMEAT DIP
1 8-oz. pkg. Philadelphia cream cheese
1 stick butter
1 lb. white crabmeat
1 small white onion, finely chopped
3 shallots, finely chopped
dash of tabasco
2 cloves garlic, very finely chopped
a pinch of cayenne pepper
salt and pepper to taste
Melt the butter and cream cheese over a very low heat. Mix in the
crabmeat and the rest of the ingredients and keep warm. This can be served
as a dip or in the small paty shells.
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CRAWFISH ETOUFFEE
3 tbsp. margarine
1 cup finely chhopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tbsp.flour
2 tbsp. tomato paste
1/2 tsp. poultry seasoning
1 1/2 cups crawfish tails (Also add fat from the heads)
2 cups stock
1/2 cup finely chopped shallots
2 tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp.black pepper
1/8 tsp. cayenne pepper
STOCK:
3 or 4 cups water
crawfish claws and heads
tops of green onions
First, make the stock by boiling the crawfish heads and claws in the water. Add the tops of the green onions and boil for 15 to 20 minutes.
Saute the onions, celery, and green pepper in the margarine. Cook slowly, stirring constantly, until the vegetables are limp or well done. Stir in the flour and cook for 10 minutes. Add the tomato paste and cook 10 minutes longer. Add poultry seasoning, crawfish tails, and fat from the crawfish heads. Cook for 5 minutes, and then stir in the stock.
Simmer for 15 minutes, then add the shallots, parsley, salt, black
pepper, and cayenne pepper. Simmer for 10 minutes longer, and then allow
to ``set'' for 20 minutes off the fire. Reheat and serve over rice. (You
can also use this recipe for shrimmp etouffee.)
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CRAWFISH BISQUE
STOCK:
3 gals. water
1 pkg. crawfish boil
2 or 3 onions, chopped
1 lemon, sliced
1/3 box salt
2 or 3 cloves garlic
2 tbsp. black pepper
10 lbs.live crawfish
STUFFING:
2 tbsp. finely shopped parsley
1/2 cup finely chopped onion
4 green onions, chopped
2 cloves garlic, finely chopped
2 cups chopped crawfish meat
5 tbsp. butter
2 slices bread
milk
1 egg
crawfish fat
salt and pepper to taste
flour
cooking oil
ROUX:
5 tbsp. oil
5 tbsp. flour
1 large onion, chopped
1 bell pepper, chopped
1 cup chopped celery
ADD TO ROUX:
1 14oz.can tomato sauce
1/2 6oz. can tomato paste
3 cloves garlic, finely chopped
3 or 4 bay leaves
1 tsp. basil
1/2 tsp. thyme
5 or 10 drops Tabasco (to taste)
salt and pepper to taste
3 slices of lemon
Season 3 gallons of water with one package of crawfish boil, to which has been added a couple of chopped onions, 1 slice lemon, 1/3 box ofsalt, a couple of cloves of garlic,and 2 tablespoons of black pepper. Allow to boil for about 20 minutes before adding 10 pounnds of live crawfish. Let boil slowly for about 20 minutes.
After the crawfish have cooled, peel the tails, remove the fat from the heads, and pick out about 30 of the largest heads. Crush the rest of the peeling, heads, and claws, and boil in about 3 quarts of water for 1/2 an hour. After this has cooled allow to settle. Strain and reserve for later. This will serve as stock.
Prepare the stuffing for the heads by combining 2 tablespoons of
finely chopped parsley, 1/2 cup finely chopped onion, 4 chopped green onions,
2 finely chopped cloves of garlic, and 2 cups chopped crawfish meat. Fry
all of this together in 5 tablespoons of butter. Add 2 slices of bread
that have been soaked in milk, 1 egg, and the crawfish fat. Add
salt and pepper to taste. Use this mixture to stuff the heads, packing
tightly. Dip each in flour and fry in hot fat until brown.
Make a roux with 5 tablesppoons of oil, 5 tablespoons of flour, 1
large onion, chopped, 1 bell pepper, chopped, and 1 cup chopped celery.
When the flour is brown and onions are limp, add 1 14oz. can of tomato
sauce,3 oz. of tomato paste, and 3 finely chopped cloves of garlic. Stir
for about 15 minutes and add the stock to reach the desired thickness.
Add 3 or 4 bay leaves, 1 teaspoon of basil, 1/2 teaspoon thyme, and 5 to
10 drops of Tabasco (depending on taste). Drop the heads and the remainder
of the crawfish into the mixture, along with 3 slices of lemon
and salt and pepper to taste. Simmer slowly for 1 hour. Serve over
boiled rice.
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SHRIMP AMANDINE
3 lbs. shrimp
1/2 cup olive oil
3 tbsp. vegetable oil
1/2 cup lemon juice
6 tbsp. butter
2 cloves garlic, finely chopped
1 cup slivered almonds
2 dashes of Tabasco
4 tbsp. dry white wine(such as Chablis or vermouth)
1/2 cup finely chopped shallots
1/4 tsp. salt
Peel the shrimp and marinate in olive oil, vegetable oil, lemon juice,
and garlic about 2 hours. Remove shrimp and reserve sauce. Melt the butter
and saute the shrimp and shallots until shrimp are pink (about 6 minutes).
Remove shrimp and shallots, and place them on a warm platter.
Add almonds salt and reserved marinade to the butter in the skillet.
Add Tabasco and wine and let simmer for 3 to 4 minutes. Pour over shrimp
in platter. Serve over rice. Serves six.
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BARBECUE SHRIMP
7 or 8 lbs. large shrimp
2 sticks of butter
1 cup olive oil
1/2 cup chili sauce
1/4 cup Worcestershire
2 lemons, thinly sliced
4 cloves garlic, minced
4 tbsp. lemon juice
1 tbsp. minced parsley
2 tsp. paprika
2 tsp. oregano
3 tsp. red cayene pepper
1 tsp. Tabasco
2 tbsp. liquid smoke
salt and pepper to taste
Wash the shrimp well and spread out in a shallow pan. Combine all
the ingredients above in a saucepan over low heat. Let simmer for 10 minutes,
then pour over the shrimpm. Mix well and refrigerate for 2 to 3 hours.
Baste and turn the shrimp every 30 minutes. Preheat the oven to
300 degrees and bake the shrimp for 30 minutes, turning them at
least every 10 minutes. This can be served in a soup bowl with chunks of
French bread to sop up the sauce.
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SHRIMP MARENGO
4 lbs. shrimp
8 slices bacon
2 cloves garlic, crushed
1 lb. fresh mushrooms, sliced
1 onion, finely chopped
4 tbsp. flour
2 16oz cans tomatoes
1 6oz can tomatoe paste
2 cups chicken or beef stock
1 1/2 tsp. oregano
1 1/2 tsp. basil
1/2 tsp. powdered thyme
2 bay leaves
1 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper
3 dashes Tabasco
1/4 cup chopped shallots
Cook the shrimp in boiling, salted waterfor about 6 minutes, then peel and devein. Cut the bacon into small pieces and, in your iron pot or Dutch oven, fry until crisp. Remove the bacon pieces, and add the shrimp to bacon pieces, and saute for 5 minutes.
Add the garlic, mushrooms and onions and cook for a few minutes longer.
Thoroughly mix in the flour. Add the tomatoes, tomatoe paste, bacon and
stock and bring to a simmer. Season with the oregano, basil, sugar, thyme,
salt, bay leaves, pepper, Tabasco and mustard and mix gently.
Allow this to simmer for about 15 minutes. At this point add the
shallots and cook for another minute. Taste for seasonning; correct if
needed.
Remove from the heat and allow to set for 10 minutes before serving
over rice. Thhis dish can be prepared in advance and served later or the
following day. It improves the longer you wait. This will serve eight to
ten.
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SHRIMP MUSHROOM
CASSEROLE
1/2 onnion, finely chopped
1/2 sweet bell pepper, finely chopped
4 shallots finely chopped
4 tbsp. butter
4 tbsp. flour
1 1/2 cups light cream
1/2 tsp. celery salt
1/2 tsp. white pepper
1/2 tsp. paprika
1/2 tsp. salt
slight pinch of cayenne pepper
1 cup grated cheddar cheese
1/4 lb. mushrooms, sliced
2 lbs. peeled and deveined shrimp, cooked in salted water
seasoned bread crumbs
Saute the onion, pepper, and shallots in the butter over low heat
until tender.(Do not brown) Add the flour and mix well. Cook for 3 or 4
minutes. Add the rest of the ingredients, except the bread crumbs. Stir
together and pour into a well-buttered casserole dish. Sprinkle the bread
crumbs on top, and bake for about 20 minutes in a preheated 350 degrees
oven. Serves six to eight persons.
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RIVERBOAT SHRIMP
1 large green pepper, chohpped
1 large onion, chopped
2 tbsp. butter
2 No.2 cans tomatoes
1 tsp. oregano
1/4 tsp. rosemary
1 tsp. salt
1/2 tsp. pepper
3 lbs. shrimp, peeled
3/4 cup tomato paste
3 cups cooked rice
1 cup cooked green peas
Saute the onions and pepper in butter until they are limp. Add the
tomatoes and seasonings and let this simmer for about 1/2 an hour. Add
the shrimp, mix well, and cook for 10 minutes. Stir in the tomato paste,
and when this is well mixed, add the rice and peas. Heat, stirring often,
until steaming hot. Serve immediately.
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OYSTERS BIENVILLE
1 bunch shallots, finely chopped
2 tbsp. butter
2 tbsp. flour
1/2 cup chhopped mushrooms
2/3 cup chicken broth
1 egg yolk
ice cream salt
1/3 cup dry white wine
salt and cayenne pepper to taste
2 doz. oysters on half shell
1/2 cup seasone bread crumbs
1/4 cup grated Parmesan cheese
Saute the chopped shallots in the butter and slowly stir over a very
low heat until the onnions are well cooked, but not brown. Sprinkle the
shallots with flour and cook until the flour begins to brown. Add the chicken
broth and the mushrooms and mix well. Beat the egg yolk into the
wine and add to the chicken broth mixture, beating all the whhile.
Season with the salt and cayenne pepper, and cook over a low heat for 15
minutes.
Heat a pan of ice cream salt in a 400 degree oven for 15 minutes.
Place the oysters on the half shell in the hot ice cream salt and return
to the oven for about 5 minutes. Spoon the sauce over each oyster and sprinkle
each with a mixture of the bread crumbs and cheese. Return to the oven
and bake until the bread crumb mixture is lightly browned. Two dozen oysters
cooked this way will serve four.
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OYSTER IBERVILLE
1 lb. shrimp
1 stick butter
1 bunch shallots, finely chopped
1/2 cup beef consomme
2 doz. oysters and their water
1 1/2 cups white wine
Tabasco to taste
seasoned bread crumbs
1/2 tsp. salt
sprinkle of black pepper
Peel snd finely chop the shrimp. Melt the butter in a saucepan and
add the shallots. Saute for a couple of minutes, then add the chopped shrimp,
salt, and sprinkle of black pepper. Cook, while stirring, for five minutes.
In another saucepan, bring the consomme and white wine to a boil. Add the
oysters and their water and cook until the edges of the oysters start to
curl. Add a few drops of Tabasco. Put the oysters in the bottom of a caseroleand
place the shrimp on top. Sprinkle liberally
with seasoned bread crumbs which have been mixed with some melted
butter. Place the casserole dish under the broiler. When the crumbs are
brown, (Check after 2 or 3 minutes), the dish is ready to serve. It can
be served over buttered toast.
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TROUT MARGUERY
4 trout fillets
4 tbsp. olive oil
2 egg yolks
2 sticks butter
1 tbsp. lemon juice
1 cup cooked shrimp, chopped
1/2 cup crabmeat
1/2 cup sliced mushrooms
2 tbsp. dry white wine
2 drops Tabasco
salt and pepper to taste
Dry the fillets and season with salt and pepper. Place in a baking dish, add the oil, and bake in a preheated 375- degree oven for about 20 minutes.
While the fish is baking, add the sauce. Put the 2 egg yolks in the top of a double boiler over hot, but not boiling, water and beat until slightly thickened. Melt the butter, and slowly add it to the egg yolks, stirring constantly until the mixture thickens. Add the lemon juice, shrimp, crabmeat, mushrooms, wine, and Tabasco. Mix well and season to taste with salt and pepper. Stir and cook for 10 minutes longer.
Place the baked fillets on an oven proof platter. Spoon the sauce
over the fish, and run it under the broiler; brown slightly. This will
serve four.
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Cajun Etouffee
(French)
1 pound peeled crawfish tails (fresh or frozen)
1/4 cup butter
1/4 cup flour
1/4 cup olive oil
1 large onion, chopped
1 clove garlic, minced
1 green pepper, chopped
2 tablespoons chopped parsley
1 tablespoon Cajun seasoning
2 cups hot, cooked rice
Defrost crawfish, if frozen (or use 1 pound fresh shrimp, peeled,
de-veined and cleaned). In a large saucepan, melt butter. Stir in
flour.
Cook over medium heat for 10 to 15 minutes until the flour turns
golden
brown. Add olive oil and stir to blend. Add onion, garlic, and peppers
and cook until vegetables are tender, about 15 minutes. Add crawfish
or
shrimp, parsley, and Cajun seasoning. Simmer uncovered, until seafood
is
tender (about 15 minutes for crawfish; about 5 minutes for shrimp).
Serve over hot, cooked rice. Serves: 4
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Bass Creole
1 lb. bass fillets
1/2 tsp salt
2 tbs butter or margarine
1/4 tsp tabasco
1 medium chopped onion
1 bay leaf
1/4 tsp tarragon leaves
2 tbs lemon juice
1 cup tomatoes, peeled and drained
1/4 lb sliced mushrooms
1 green pepper chopped
Melt butter in skillet. Add onion and green peppers and saute until
tender. Add mushrooms and cook another 3 minutes. Add tomatoes,
lemon
juice. tarragon, bay leaf, tabasco and salt. Cover and simmer 20
minutes.Add fish and simmer until fish flakes easily with fork,
about 12
to 15 minutes.
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Fish creole
2 tbs salad oil
1 bay leaf
1 medium onion chopped
1 tsp salt
1 clove of garlic chopped
2 tsp sugar 1 green pepper chopped
1/2 tsp chili powder
1 12 oz can tomatoes
1 tbs chopped parsley
1 tsp celery seed
1 lb fish filled, cut up
In sauce pan, saute onion, garlic and pepper in margarine until soft.
About 5 minutes. Add remaining ingredients and simmer uncovered
for 45
minutes. Stir occasionally. A good tip on this one is to mix your
spices
ahead of time in one small container.
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SEAFOOD
GUIDO (Creole Style)
The challenge was to make a recipe for seafood with a red sauce (KW
said
that if a sauce ain't red it ain't sauce). Now, to me at least,
a red
sauce is spelled "CREOLE", and so this recipe for white fish (I
used
flounder but I think any kind of white fish would work in this dish)
is
aimed at being close to something you might Manger quand vous manger
le
poisson dans New Orleans.
FIRST THE ROUX:
Take 2 to 3 Tablespoons flour and brown it in 2 to 3 tablespoons
of
bacon drippings until it's a rich brown.
3 Ribs of Celery
1 large green bell pepper, chopped
1 Large onion, chopped
1 (8 ounce) can hunts Italian style tomato sauce
1 to 1 1/2 cups water
Salt and Pepper to taste
3 to 4 pounds of any white fish.
To the Roux, add the chopped Celery, pepper and onion and cook until
tender. Add the tomato sauce and water and cook until smooth and
the
consistancy of gravy. Add Salt and Pepper to taste (you can substitute
any of the creole seasonings if you wish). Place the well seasoned
fish
on GREASED FOIL (important... or it will stick, so I found out)
in a
shallow pan and cover with foil. Bake at 350 degrees about 30 minutes,
covered, then remove the foil, cover with the tomato gravy and continue
cooking uncovered 30 to 45 minutes longer or until it "looks" done.
Baste frequently with the tomato gravy or it will dry out. This
should
serve at least 4 to 6 depending on the amount of fish you use.
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Oyster Po'boy
7 plump oysters
1/2 cup flour
2 eggs,
1/2 cup bread crumbs
1/4 cup Prudhomme's Cajun Magic for fish
Vegetable oil for deep fat frying
An 8 inch length of baguette
2 oz. butter
About 3 oz. cajun remoulade
3 leaves of romaine lettuce
Mix the bread crumbs and Cajun Magic spice together. Bread the oysters
by dipping into the flour, then the eggs, and finally the bread
crumb/spice mixture. Deep fry the oysters at 350 degrees until crisp
(about 45 seconds) Chiffonade the lettuce as fine as you can (chiffonade
is a very fine julienne). Split the baguette, toast and butter lightly.
Spread remoulade on both pieces of bread. Place the oysters on one
piece
of the bread, cover with lettuce, the other piece of bread and CHOW
DOWN. N.B. (cold beer goes best with this stuff) * 'select' oysters
are
shucked and graded for size and appearance.
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Cajun Fish Fillets
Servings: 4
1 lb Fish Fillets
1 T Minced Garlic
3 T Butter
1/4 c Vermouth of White Wine
1 T Cajun's Choice Blackened sea
4 ea Lemon wedges
Melt butter over med-hi heat in skillet. Stir in 1 Tblsp Cajun's
Choice
and garlic and stir constantly for 2 minutes to cook garlic. Stop
the
cooking of the butter and garlic by adding Vermouth or white wine.
Stir
constantly and cook for 1 minute. Add fish fillets and cook until
fish
flakes apart. Squeeze lemon over fish.
(This recipe works well with snapper, sole, cod perch or salmon)
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Spicy Cajun Shrimp
1 to 1 1/2 lbs unshelled shrimp
1/3 cup olive oil
1/3 cup butter
1
medium onion, thinly sliced
4 cloves garlic, minced
or pressed
1 tsp
dried thyme
1 tsp
dried rosemary, crumbled
1 tsp
ground black pepper
1/2 tsp cayenne
(OR to taste)
2 tsp
sweet paprika
2 Tbl
Worcestershire sauce
1/2 cup dry white
wine
2 Tbl
fresh lemon juice
Rinse the shrimp and set aside. Heat the oil and butter in a large
heavy
skillet until the butter is melted. Saute the onions and garlic
over
medium heat for 4 to 5 minutes until the onions are softened. Stir
in
the thyme, rosemary, black pepper, cayenne, paprika and the shrimp.
Saute for another minute or so, stirring to turn the shrimp. Pour
in the
Worcestershire sauce, wine and lemon juice; simmer for 3 to 4 minutes
until the shrimp are pink and tender, but be very careful not to
overcook them.
Makes 3 to 4 servings.
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CAJUN SWORDFISH
2 Tbls. Paprika
1 1/2 tsps dried Oregeno
1 1/2 tsps dried Thyme
1 tsp Onion powder
1 tsp Black pepper
1 tsp Garlic powder
1 tsp Salt
1/2 tsp Cayenne pepper, or to taste
Mix together all ingredients until well combined. Sprinkle approximately
1/2 tsp spice mixture over the surface of each swordfish (or halibut)
steak (4-6 ozs.) before broiling. Broil 10 minutes per inch of
thickness. Save remaining mixture in airtight container for future
use.
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CREOLE JAMBALAYA
(For Six Persons)
Mince one medium size onion, 2 cloves of garlic, and brown in one
tablespoon of lard. Put in small pieces of raw ham (one medium size
slice) or one dozen raw shrimp, oysters, or what have you. Brown
this in
above mixture. Add enough tomatoes (about 1/2 cup) to make a slightly
reddish color, then three cups of water.
When boiling, add 1-1/2 cups uncooked rice. Cover and simmer until
almost dry. Stir with a fork to turn over ingredients. Then for
seasoning, and this makes the dish, one tablespoon of chopped parsley,
two sprigs of thyme, 1/4 bay leaf, one bit of minced celery top,
and
salt and pepper to taste. Recover pot and when this is almost dry,
proceed to serve.
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Cajun Catfish
4
catfish fillets (4 oz. each)
1 oz
wheat flakes cereal - sugar free
The cereal should be finely ground (1/4 cup)
1 Tbsp paprika
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme
1 Tbsp oil
Wash the fish fillets and pat dry.
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.
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
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COD CREOLE
3/4 cup minced celery and leaves
1 onion, chopped
1/4 cup oil
2 1/2 cups cooked tomatoes
1 tsp. salt
1/8 teaspoon pepper
3 lbs. fresh cod
6 potatoes, pared
Cook celery and onion in oil until tender, add tomatoes, salt and
pepper
and heat to boiling. Add cod and potatoes. Cover and simmer about
30
minutes or until fish is tender, basting fish frequently. Cook 3
tbs.
chopped green pepper with celery and onions. SERVES 6.
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Shrimp
Etouffee, Piccadilly Style
2 tablespoon margarine or butter unsalted
1 chopped onion
1/2 chopped bell pepper
2 can (10 3/4-oz each) condensed cream of mushroom soup (low-salt)
variety
1 can (10 3/4-oz) cream of celery
1 can (8-oz) tomato soup
3 teaspoon old bay brand crab boil seasoning
1 1/2 lb frozen shrimp
6-8 shakes tabasco (more/less)
Hot boiled long grain rice
Saute onions and bell pepper in margarine or butter until tender.
Add
cream of mushroom and celery (low-salt)soups, tomato sauce, and
crab
boil. Simmer 15 minutes, stirring often. Rinse shrimp in very hot
water
to break apart, drain and add to sauce. Simmer until shrimp are
tender,
approximately 10-15 minutes.
You may wish to under cook the shrimp if you're going to chill then
reheat the etouffee in the oven (at about 325 until warmed completely
through; be sure to cover pan). Can double or triple recipe. Serve
over
boiled long-grain rice. The old bay brand seasoning is very salty
so
that is why you use the low-salt soups.
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Catfish Etoufee
Yield: 4 servings
3 lb Catfish filets (boneless)
2 c Onion (finely chopped)
1/4 c Celery (finely chopped)
1/4 c Bell pepper
3/4 c Butter
1 ts Pepper
1 ts Red pepper
1 ts Salt
Saute onions, celery and pepper until wilted. Cut fish into four-inch
squares or larger. Season with salt and pepper before dropping into
pot.
Turn gently to avoid breaking fish. Do not stir. Move pan or pot
back
and forth several times to agitate mixture. Turn heat low and simmer
for
20 to 25 minutes. Serves 4 to 5. NOTE: Serve hot over rice.
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Crawfish Etouffee
2
Servings..4
1 stick of butter
1/2 cup celery, chopped
1/2 cup of water
1 large onion
1/4 cup beer
1 cup cream of mushroom soup
1/2 bell pepper, chopped
1 can Rotel tomatoes
1 lb. peeled crawfish tails
Salt and Pepper to taste
Melt butter in a large pot on low heat. Then add onions, celery and
bell pepper. Saute' for 10 minutes. Add water, beer and cream of
mushroom soup and tomatoes. Stir and mix well. Add crawfish tails.
Add
seasonings and cover. Cook for 20 min. on low heat. Stir occasionally.
Serve over rice.
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Cajun CRAWFISH
ETOUFFEE 1
3 tbsp. margarine
1 cup finely chhopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tbsp.flour
2 tbsp. tomato paste
1/2 tsp. poultry seasoning
1 1/2 cups crawfish tails (Also add fat from the heads)
2 cups stock
1/2 cup finely chopped shallots
2 tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp.black pepper
1/8 tsp. cayenne pepper
STOCK:
3 or 4 cups water
crawfish claws and heads
tops of green onions
First, make the stock by boiling the crawfish heads and claws in
the
water. Add the tops of the green onions and boil for 15 to 20 minutes.
Saute the onions, celery, and green pepper in the margarine. Cook
slowly, stirring constantly, until the vegetables are limp or well
done.
Stir in the flour and cook for 10 minutes. Add the tomato paste
and cook
10 minutes longer. Add poultry seasoning, crawfish tails, and fat
from
the crawfish heads. Cook for 5 minutes, and then stir in the stock.
Simmer for 15 minutes, then add the shallots, parsley, salt, blaack
pepper, and cayenne pepper. Simmer for 10 minutes longer, and then
allow
to ``set'' for 20 minutes off the fire.
Reheat and serve over rice. (You can also use this recipe for shrimmp
etouffee.)
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Cajun CRAWFISH
BISQUE
STOCK:
3 gals. water
1 pkg. crawfish boil
2 or 3 onions, chopped
1 lemon, sliced
1/3 box salt
2 or 3 cloves garlic
2 tbsp. black pepper
10 lbs.live crawfish
STUFFING:
2 tbsp. finely shopped parsley
1/2 cup finely chopped onion
4 green onions, chopped
2 cloves garlic, finely chopped
2 cups chopped crawfish meat
5 tbsp. butter
2 slices bread
milk
1 egg
crawfish fat
salt and pepper to taste
flour
cooking oil
ROUX:
5 tbsp. oil
5 tbsp. flour
1 large onion, chopped
1 bell pepper, chopped
1 cup chopped celery
ADD TO ROUX:
1 14oz.can tomato sauce
1/2 6oz. can tomato paste
3 cloves garlic, finely chopped
3 or 4 bay leaves
1 tsp. baasil
1/2 tsp. thyme
5 or 10 drops Tabasco (to taste)
salt and pepper to taste
3 slices of lemon
Season 3 gallons of water with one package of crawfish boil, to which
has been added a couple of chopped onions, 1 slice lemon, 1/3 box
of
salt, a couple of cloves of garlic,and 2 tablespoons of black pepper.
Allow to boil for about 20 minutes before adding 10 pounnds of live
crawfish. Let boil slowly for about 20 minutes.
After the crawfish have cooled, peel the tails, remove the fat from
the
heads, and pick out about 30 of the largest heads. Crush the rest
of the
peeling, heads, and claws, and boil in about 3 quarts of water for
1/2
an hour. After this has cooled allow to settle. Strain and reserve
for
later. This will serve as stock.
Prepare the stuffing for the heads by combining 2 tablespoons of
finely
chopped parsley, 1/2 cup finely chopped onion, 4 chopped green onions,
2
finely chopped cloves of garlic, and 2 cups chopped crawfish meat.
Fry
all of this together in 5 tablespoons of butter. Add 2 slices of
bread
that have been soaked in milk, 1 egg, and the crawfish fat. Add
salt and
pepper to taste. Use this mixture to stuff the heads, packing tightly.
Dip each in flour and fry in hot fat until brown.
Make a roux with 5 tablesppoons of oil, 5 tablespoons of flour, 1
large
onion, chopped, 1 bell pepper, chopped, and 1 cup chopped celery.
When
the flour is brown and onions are limp, add 1 14oz. can of tomato
sauce,3 oz. of tomato paste, and 3 finely chopped cloves of garlic.
Stir
for about 15 minutes and add the stock to reach the desired thickness.
Add 3 or 4 bay leaves, 1 teaspoon of basil, 1/2 teaspoon thyme,
and 5 to
10 drops of Tabasco (depending on taste).
Drop the heads and the remainder of the crawfish into the mixture,
along
with 3 slices of lemon and salt and pepper to taste. Simmer slowly
for 1
hour. Serve over boiled rice.
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CRAWFISH CARDINALE
1 lb. crawfish tails, cleaned and peeled
1 stick butter
3 tbsp. flour
1/2 tsp. salt
1/2 tsp. white pepper
1 bunch shallots
3 cloves garlic, minced
3 tbsp. chopped parsley
1/2 cup white wine
2 tbsp. tomato paste
milk (enough to make a medium cream sauce)
Melt 1/2 stick of the butter in a heavy saucepan. Add the flour,
mix
well, and slowly add milk until you achieve the thickness of a medium
cream sauce. Set aside.j
In a skillet slowly saute the shallots and crawfish until the onions
are
soft. Add the garlic, white pepper, salt, and parsley and let simmer
for
a couple of minutes. Combine the mixture with the cream sauce and
stir
constantly while assing the wine and tomato paste. Let this slowly
simmer for 3 or 4 minutes, then turn the heat off. Let set for 2
or 3
minutes, and then serve over mounds of fluffy rice. Serves four.
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SHRIMP CREOLE
3 lbs. peeled shrimp
4 tbsp. butter
1 tbsp. oil
6 tbsp. flour
1 14oz to 16oz can tomato sauce
1 cupfinely chopped onions
3 ribs celery, chopped
1/2 cup finely chopped bell pepper
3 cloves of garlic, minced
1/2 tsp. thyme
3 bay leaves
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
salt to taste
6 shallots, finely chopped
2 tbsp. minced parsley
3 cups of hot water
1 tsp. sugar
2 thin lemon slices
Saute the shrimp in a large skillet in the butter and oil for 6 minutes.
Remove the shrimp from the pan and add flour.(Be sure the heat is
low.)
Stir the flour and butter mixture until lightly browned, then add
the
onions , bell peppers, and celery. Saute until the vegetables are
tender, stirring all the while.
Add the tomato sauce, water, thyme, bay leaves, chili powder, sugar,
garlic, salt, lemon slices, and black and cayenne pepper. Stir well,
then cover the pot and simmer for 15 minutes. Add shallots and parsley
and let set back of the stove for 10 minutes.
Serve over hot rice. Serves four to six.
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SHRIMP ETOUFFEE
ROUX:
3 tbsp. butter
3 tbsp. cooking oil
6 tbsp.flour
2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
4 toes garlic, chopped
1 6oz can tomato paste
2 10and a halfoz cans beef consomme
2 cups water
3 bay leaves
1 tsp. basil
1/2 tsp. thyme
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. salt
3 lbs. peeled shrimp
1 cup chopped shallots
2 tbsp. chopped parsley
Melt 3 tablespoons each of butter and cooking oil in your heavy pot.
Add
6 tablespoons of flour, stirring over a low heat, until the flour
is
browned. (You are making a roux) If you have ever done it right,
it
takes at least 20 minutes of cooking. Dump in the pot 2 cups of
chopped
onions, 1 cup of chopped bell pepper, 1 cup of chopped celery, and
4
toes of chopped garlic.
Stir and smell. Inhale those great odors. Since you have started
your
dish, add 1 6oz can of tomato paste and mix well. Add 2 10 and a
halfoz
cans of beef consomme and 2 cups of water. Whhile this slowly simmers,
add 3 bay leaves, 1 teaspoon basil, 1/2 teaspoon thyme, 1 teaspoon
chili
powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper,
and 1
teaspoon salt. After the mixture has simmered 45 minutes, add 3
pounds
of peeled shrimp, 1 cup chopped shallots and 2 tablespoons chhopped
parsley.
Let this cook for about 20 minnutes until the shrimp are done. Let
the
pot stand on the back of the stove for another hour to let the seasoning
blend. Reheat if necessary and serve over rice. This is SHRIMP ETOUFFEE
at its best!!
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SHRIMP JAMBALAYA
3 lbs. shrimp
1 lb. smoked sausage
2 tbsp. oil
1 tbsp. butter
1 cup chopped onions
1 cup chopped green peppers
1/2 cup finely chopped celery
1 16oz can tomatoes
3 cloves garlic, chopped
1/4 cup chopped fresh parsley
2 cups beef stock or water
1/2 cup chopped green onnions
2 bay leaves
1 tsp. thyme
1 tsp. basil
1/8 tsp. cloves
1/2 tsp. chili powder
1/8 tsp. allspice
1 1/2 cups long grain rice
Peel the shrimp.Dice or slice the sausage and saute in the oil and
butter over low fire for about 5 minutes. Add the onnions, green
peppers, celery, and garlic and slowly saute until tender. Stir
in
thoroughly the tomatoes,seasonings, rice and water. Add the shrimp
and
bring to a boil.(To improve your jambalaya, slice the shrimp lengthwise
into two.) Reduce the heat and cover. Cook over low temperature
for 25
to 30 minutes.
About 5 minutes before the jambalaya is finished, add the green onions
and parsley. Cook until the rice is fluffy. This recipe will serve
six.
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OYSTERS CREOLE
3 doz. oysters and their water (freshly shucked if possible)
1/2 lb. of artichoke heaarts, chopped (Marinate them in oil)
1/2 stick butter
1/2 cupcup finely chopped shallots
2 tbsp. flour
2 cups milk
2 tbsp. lemon juice
1/2 tsp. garlic salt
2 dashes Tabasco
salt and pepper to taste
1 pinch grated nutmeg
2 egg yolks
Place the oysters and their juice in a large, heavy skillet. Simmer
on
low heat, until the edges of the oysters begin to curl (about 5
minutes). Remove the oysters and roughly chop. In the simmering
oyster
water, put the butter and shallots and simmer for 5 minutes. Sprinkle
the flour in the mixture and cook for 2 or 3 minutes longer. Add
the
milk slowly, stirring constantly. Add the milk begins to simmer,
add the
oysters, artichoke hearts, lemon juice, garlic salt, Tabasco, salt,
and
pepper. (This should all be done over low heat.) When the mixture
begins
to simmer, spoon out about 1/2 cup of the liquid into a cup. Beat
the
two egg yolks into a cup. Slowly add this back to the skillet, stirring
constantly. Sprinkle with a pinch of nutmeg, and oysters creole
is
ready.
Served as a side dish or an appetizer, this amount will serve six
or
eight, depending on the size of their ``BON APPETIT!''.
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CATFISH A LA CREOLE
1 onion, finely chopped
1 rib celery, chopped
1 tbsp. minced parsley
2 toes garlic, minced
1/4 cup melted butter
1 16oz can tomatoes
1/4 lb. muhrooms, sliced
2 bay leaves
2 dashes Tabasco
1 small can tomato paste
2 thin lemon slices
1 lb. catfish fillets
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
3 tbsp. grated parmesan cheese
salt and pepper to taste
In 2 tablespoons of the butter, slowly saute the onion, celery, parsley,
and garlic until soft. Stir in the tomatoes, mushrooms, bay leaves,
Tabasco sauce, tomato paste, and lemon slices. Bring to a boil slowly
and then simmer, stirring occasionally, for about 15 to 2f0 minutes
until slightly thickened. Cut the fillets crosswise, into peices
about 2
inches long. Combine with the lemon juice, remaining butter, and
Worcestershire sauce and add to the cooking sauce. Stir and add
salt and
pepper to taste. Cook over low heat for about 10 minutes or until
fish
flakes. Sprinkle cheese on top.
This is delicious served over rice. Serves six.
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CREOLE CREAMED
CATFISH
4 catfish fillets
3 tbsp. butter
1/4 cup finely chopped shallots
1/2 cup tomato sauce
2 cups cream
juice of lemon
2 cups white wine
salt, black, and red pepper to taste
1/3 cup finely chopped parsley
Salt and pepper the fillets with black pepper and a very light pinch
of
cayenne pepper. Placce them in a heat proof dish with a cover. Mix
3
tablespoons of butter, the shallots, tomato sauce, 1 cup of the
cream,
the lemon juice, and white wine. Pour this mixture over the fish,
cover,
and let it simmer slowly for about 20 minutes or until the fillets
flake
easily. Lift the fish onto a warm platter. Add the other cup of
cream
and the parsley to the sauce and bring to a boil. Let it cool until
the
sauce thickens, then pour over the fish. This should serve four.
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REDFISH CREOLE
1 5lb. redfish
2 onnions, finely chopped
1 green pepper, finely chopped
4 stalks celery, finely chopped
3 cloves garlic, finely chopped
1 6oz. can tomato paste
1 16oz. can tomatoes
1 10 3/4oz. can chicken broth
2 lemons
1/2 bunch green onions
salt to taste
black pepper to taste
1/4 tsp red pepper
1/2 tsp. chili powder
1/2 tsp. basil
6 drops tabasco
1/3 cup cooking oil
7 Tbsp. flour
Clean the redfish, remove the head, make 3 "X-cuts" on each side
of the
fish, and place it in a large roasting pan. Rub salt and black pepper
over the fish, working it into the X-Cuts. Squeeze juice from 1
lemon
over the fish. Set aside until the sauce is made.
Make a dark brown roux in a heavy iron pot with the cooking oil and
flour. Add the chopped onions, pepper, and celery and simmer over
low
heat until well cooked. When the vegetables are tender, add tomato
paste, the can of tomatoes, and the chicken broth. Stir until well
blended. Continue cooking over low heat for 5 minutes. Add seasonings,
garlic, and salt and black pepper to suite taste. Stir well into
the
mixture and cook for 10 minutes. Pour the sauce over the redfish.
Place the redfish, uncovered, in a preheated 350 degree oven and
bake
until the fish flakes easily, basting often with the sauce. If more
liquid is needed during baking, add more chicken broth. When fish
is
cooked, place thin slices of lemon along the top. Sprinkle with
finely
chopped green onions. Serve with rice or potatoes.
Serves four to Six...
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Pork Chops Creole
Pork, cajan
Servings: 4
4 Lean Pork chops, large
4 Large onion slices
4 Bell pepper rings
2 cn Stewed tomatos
Minute Rice
Brown chops. Place in baking dish. Tope each chop with onion slice,
then
pepper ring. Fill ring with rice (dry), sprinkle rice around outside
and
between chops. Place tomatos on top of rice. Use liquid to moisten
all
rice, using a little water if you have to. If the rice is not wet,
it
won't cook right. Cover tightly and bake at 350 for 45 minutes or
until
done.
This really doesn't get salt or pepper until at the table, the flavors
blend very well and you don't need much of either.
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CAJUN ROASTED
WILD HOG
pork
1 wild hog ( hindquarters)
1 tsp. thyme
1 cup onions, chopped fine
2 tsp. sweet paprika
1 cup green peppers chopped fine
2 tsp. black pepper
1 cup celery, chopped fine
1 tsp. white pepper
1 tbsp.garlic flakes
1 tsp. red pepper
1 tsp. dry mustard
2 tsp. salt
in a bowl combine seasonings; set aside. Rub the hog quarters thoroughly
with 1/4 seasoning mix. Place the hog in a large roasting pan with
a
rack. Braise under a very hot broiler until brown. Remove from heat
&
set aside; retain drippings. In a large saucepan add the drippings.
combine the remaining ingredients and add to the drippings saute
at 450
degrees for 5 minutes. Remove from heat and set aside. Make numerous
small slits in the hindquarters and place in baking pan. pour sauce
over
the leg and bake at 350 degrees, turning twice and basting
frequently,until leg reaches your desired doneness.
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