| Cajun Recipes
5 cups onions, minced
In an iron skillet sauté the minced onion, garlic, bay,
cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add
the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup
of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add
4 tablespoons butter and cook until the butter is melted.Fill the oyster
shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs
over the top. Top with bacon pieces. To serve, heat the oysters in a 375F
oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and
garnish each platter with a lemon wedge.
1 cup oil
Season the chicken with salt, pepper and Creole seasoning and
brown quickly. Brown the sausage, pour off fat and reserve meats.In a large,
heavy pot, heat the oil and cook the flour in the oil over medium to high
heat (depending on your roux-making skill), stirring constantly, until the
roux reaches a dark reddish-brown color, almost the color of coffee or milk
chocolate for a Cajun-style roux. If you want to save time, or prefer a more
New Orleans-style roux, cook it to a medium, peanut-butter color, over lower
heat if you're nervous about burning it.
Cajun Blackened Fish
4x 5oz blue grenadier fillets
Spray fish fillets with cooking spray and lightly sprinkle with
cajun seasoning.Heat cast iron grill plate or heavy based frypan until very
hot. A splash of water on the pan should immediately sizzle.
Creole Hot Sausage
4 pounds lean fresh pork
Grind the pork and fatback to a medium to coarse grind, and mix
well with the other ingredients.
Creole Rice Calas: Fried Rice Cakes
6 tablespoons flour
Mix together the flour, sugar, baking powder,
salt, and vanilla. Thoroughly mix the rice and eggs together in a separate
bowl. Add the dry ingredients to the rice and egg mixture. When thoroughly
mixed, drop by spoonfuls into the hot deep fat (about 360 degrees F) and
fry until brown. Drain on paper towel. Sprinkle with powdered sugar and serve
A very old-time, traditional breakfast, couche couche is the Cajun version of fried cornmeal mush.
1/4 cup oil
Heat the oil in a heavy pot or preferable a cast iron dutch oven.
Mix the dry ingredients, then add the milk and water. Pour the batter into
the hot oil, and allow a crust to form on the bottom before stirring. Reduce
heat to low and stir occasionally; cook for about 15 minutes. Serve in bowls
with milk and sugar, like a hot cereal. Serves 4.
5 Bay Leaves
Combine seasonings. Melt butter over medium heat and stir in chopped
tomatoes, onions, celery and bell pepper. Sauté until onions are
transparent, about 5 minutes. Stir in stock, tomato sauce, sugar and Tabasco
and bring to a boil. Reduce the heat to simmer and cook until vegetables
are tender (20 minutes) . Remove bay leaves. If making shrimp Creole from
this recipe add 2 to 3 lbs of large shrimp but REDUCE stock. Do not but
shrimp in until vegetables are tender. They cook really fast. Serve the
Creole over rice if pain Creole sauce serve it over the jambalaya. There
are as many version of jambalaya as BBQ. This version was adapted from Paul
Prudomme the master of Louisiana food.