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> Cajun And Creole Cooking, A Taste of N'Awlins (New Orleans)
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Shadows 
Posted: 26-Jun-2004, 10:14 PM
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Recipe Name: CAJUN CAFE BOURBON CHICKEN
Category: CAJUN
Serves: 4

1 1/2 LB. of Thigh Meat or Dark Meat
(cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.

Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve


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Kamchak 
Posted: 04-Jul-2004, 03:10 PM
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3 versions!

Crawfish Fettuccini

2 pounds crawfish cleaned
2 sticks margarine
2 onions chopped
2 sticks celery chopped
1 bell pepper chopped
1 garlic clove chopped
3 tablespoon flour
1 can mushroom soup
1pound egg noodles
½ cup green onion tops chopped
½ cup parsley chopped
Parmesan cheese
Saute in margarine onion, celery, bell pepper and garlic. Add crawfish, green onions, parsley mushroom soup, flour and cheese. Simmer 30 minutes stirring occasionally. Boil noodles and drain. Add crawfish mixture to noodles pour in casserole dish. Top with grated cheese. Bake at 350 for 20 minutes.

Crawfish Fettuccini

2 onions chopped
2 ribs celery chopped
1 bell peppers chopped
6 tablespoons butter
2 tablespoons flour
¼ cup parsley chopped
2 pounds crawfish tails cleaned
½ pound Velveeta cheese cube
½ pint Half and Half
2 cloves garlic chopped fine Creole seasoning
½ pound Fettuccine pasta
Cooking spray
½ cup Parmesan cheese

In a large pot melt butter and sauté onions, celery, and bell pepper over a medium heat. Add flour, parsley and crawfish and cook for 15 minutes. Add cheese, garlic, Half and half. Reduce heat and simmer for 10 minutes. Stir often not to stick. Season with seasoning during the last 10 minutes of cooking crawfish begin boiling the pasta so it will be tender at the same time the crawfish are cooked. Do not add salt follow the direction on the bag of the pasta. When the pasta is tender, rinse in cold water and drain. In a casserole dish coat with cooking spray pour some of the pasta across the bottom of the dish evenly, and then cover with crawfish mixture. Continue alternating pasta and crawfish mixture until all used up. Sprinkle top with Parmesan cheese. Bake at 350 for 15 minutes.

Crawfish Fettuccini

1½ cup butter
1 large onion chopped
1 large bell pepper chopped
¼ cup flour
Parsley chopped
3 pounds crawfish tails cleaned
1 pint half and half cream
1 pound Velveeta Jalapeno cheese cut into pieces
1 garlic clove chopped
Creole seasoning
1 pound fettuccini noodles cooked
Parmesan cheese for sprinkling

In a sauce pan melt butter add onion and bell pepper to butter. Cook 15 minutes stirring frequently as to prevent sticking. Add parsley and crawfish tails. Cook covered for 15 minutes stirring frequently. Add cream, Jalapeno cheese, garlic and creole seasoning. Cover and cook on low heat for 30 minutes stirring occasionally. Cook fettuccini according to package direction. Mix crawfish mixture and fettuccini noodles. Pour mixture into casserole dish. Sprinkle top with parmesan cheese. Bake at 350 for 15 to 20 minutes.


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Shadows 
Posted: 28-Aug-2004, 01:20 PM
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Recipe Name: BAKED BLACK POT JAMBALAYA
Category: RICE
Serves: 1

2 Cup Uncooked long grain rice
1/2 Cup Margarine -- melted
1/2 Cup Vegetable cooking oil
2 Cup Onions -- chopped
1 Each Bell pepper -- chopped
4 Each Cloves garlic -- minced
6 Cup Meat: either chicken or
Shrimp or
Oysters or crawfish or salt
Meat
Or sausage
1/2 Cup Whole tomato -- squeezed
3 Cup Chicken broth
1 tb Worcestershire sauce
4 tb Louisiana hot sauce
1 tb Kitchen Bouquet
3 ts Salt
1 ts Cayenne pepper
1/4 Each Stick sweet cream butter --
Each Melted
1/2 Cup Green onions -- sliced
4 tb Parsley -- minced

In a 5 quart cast iron Dutch oven, mix rice and melted margarine
together thorougly, making sure all rice is coated. In a 12 inch
heavy aluminum skillet, heat the cooking oil over high heat and Saute
the onions, bell pepper and garlic until they start to brown. Drop in
meats and fry them along with the seasonings. Mix the meats and
Sauteed vegetables into the raw rice, and toss in the remaining
ingredients, except the green onions and parsley. Pour in the butter
and mix everything together until well blended. Cover the Dutch oven
tightly and bake at 375 for 45 minutes. Toss in green onions and
parsley, stir the jambalaya to mix all the ingredients, cover the pot
and continue to bake for another 15 minutes or until the rice is
tender and flaky. Festival: Louisiana Oyster Festival; July 14-16,
1995.

Recipe By : Cajun Country Recipes




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Shadows 
Posted: 15-Jan-2005, 10:55 AM
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Creole Turkey Soup

Ingredients:

1 large onion, diced
1-1/2 green bell pepper, diced (I might add a jalapeño or 2 here)
3/4 cup celery, diced
24 ounces stewed tomatoes
4-1/2 teaspoons chili powder (add ground pepper to taste)
3/4 teaspoon salt, or to taste
4 cups Turkey, cooked & cut up
6 cups rice, cooked

Directions:

- Combine all of the ingredients except for the rice in a crock pot. Cover and cook on LOW all day. Serve over cooked rice.

Cook rice in the following method:

2 cup long grain rice in a 4 quart pan and wash with water until the water runs clear;drain. Add 3 cup cold water, 2 chicken boullion cube, 6 dashes of tabbasco sauce and boil uncovered over medium-high heat until water and bubbles disappear from surface ( about 8 minutes ).
Cover pan, turn heat to low and steam until rice is soft ( about 20 minutes ). Turn off heat and let rice sit for 5 minutes or up to 30 minutes. Fluff with fork before serving.
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DesertRose 
Posted: 21-Jan-2005, 03:01 PM
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Ooh, this one sounds really good and easy to make! I like easy to make recipes. I think I will do this one next week!


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DesertRose 
Posted: 11-Feb-2005, 06:44 PM
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Shadows! I made the Creole turkey soup last week and it was soooooooooo wonderful! Thank you again for posting all these wonderful recipes on this forum! thumbs_up.gif
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Shadows 
Posted: 11-Feb-2005, 10:50 PM
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You are most welcome!

I just wish more members would post their culinary treasures here too!
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DesertRose 
Posted: 12-Feb-2005, 05:04 PM
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Wish so too! I need to take a look at my cookbooks and see what I can add in here. I am not really a very good cook, but this forum has really been great to add to my variety of dishes that I have long needed! thumbs_up.gif
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Shadows 
Posted: 14-May-2006, 06:54 AM
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Recipe Name: SHRIMP & ANDOUILLE SAUSAGE W/ MUSTARD
Category: CAJUN
Serves: 6

1 (12 ounce) package angel
hair pasta
1 pound andouille sausage sliced
3/4 pound medium shrimp
peeled and deveined
4 tables chopped green onions
1/2 cup sliced fresh mushrooms
1 1/2 tables finely
chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
1 1/2 tables coarse
grained prepared horseradish/mustard
1 teaspo Worcestershire sauce
salt and pepper to taste

If you love Creole and Cajun dishes, you'll love this
one. Prep Time: approx. 15 Minutes. Cook Time: approx. 15
Minutes. Ready in: approx. 30 Minutes


1 Bring a large pot of lightly salted water to a boil.
Add angel hair pasta, and cook for 5 to 6 minutes or until
al dente. Drain, and set aside.
2 Place sausage in a large, heavy skillet over medium
heat. Cook and stir until evenly browned; drain. Mix in
shrimp, green onions, mushrooms, and garlic. Cook about 1
minute, until shrimp are opaque. Remove mixture from skillet,
and set aside.
3 Pour wine into the skillet, and scrape up browned bits.
Cook until reduced by about 1/2. Mix in heavy cream, and
continue cooking until reduced by about 1/3. Stir in mustard
and Worcestershire sauce. Season with salt and pepper.
4 Return sausage mixture to the skillet, and blend into
the wine mixture. Cook and stir until heated through.
Serve over angel hair pasta.
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DesertRose 
Posted: 17-May-2006, 02:45 AM
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ooh, sounds terrific, Shadow! I printed the recipe out to make next week! Thanks so much!
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DesertRose 
Posted: 27-May-2006, 07:57 PM
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Shadows! I made the above recipe, Shrimp and Anduille sausage with angel hair pasta and wow! Was that ever good! Hubby really loved it, especially! Thanks so much for all the recipes you give us! thumbs_up.gif
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Shadows 
Posted: 02-Sep-2006, 10:29 AM
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Recipe Name: COONASS FILET MIGNON
Category: BEEF
Serves: 4

SOURCE BOUDREAUX & THIBODEAUX

1 1/2 pounds ground chuck
1 egg
1/2 cup bread crumbs
1/2 cup finely chopped onion
1/2 tsp mustard
1 packag thick cut bacon
oil for frying
salt & black pepper
garlic powder
red pepper
toothpicks

According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some

Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur.

Either way, this is some good filet mignon.


Mix egg and mustard. Add ground chuck, breadcrumbs and onion. Add seasonings (Generally, a layer of salt, black pepper and

garlic powder is added to each side then a pinch or two of red pepper).

Weigh out 5 oz of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and

fasten with toothpick.

Fry up in pan -- a few minutes on each side.
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Shadows 
Posted: 02-Sep-2006, 10:30 AM
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Recipe Name: BEER BISCUITS
Category: BREADS
Serves: 6

SOURCE JUDY T MIRE, KAPLAN, LA

1 can 12 oz beer
3 cups biscuit mix
2 tbsp sugar

Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready In: 15 minutes

A real quick biscuit recipe with a big taste.


Butter or grease the biscuit pan. Mix all ingredients. Shape into six biscuits. Bake at 375 degrees till brown. Serve with Steen's syrup.

For a variety add black pepper and fresh parmesan cheese to the dough.
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Shadows 
Posted: 02-Sep-2006, 10:33 AM
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Classic Boudoin (Boudin)

Appetizers

Boudoin Lovers




Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 0 minutes

This is one the best classic boudoin out there.

Ingredients
10 pounds pork roast
3 medium onions whole and 5 shallots
2 bell pepper whole
1 onion
3 bunches green onion chopped fine
1 bunch fresh parsley
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing


Directions
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.

With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.

Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins.

Because there is a substantial amount of boudoin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling; place boudoin in water and boil for 10 minutes. Remove and serve. Or if making boudoin balls (see our recipe on site) roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.
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Shadows 
Posted: 02-Sep-2006, 10:35 AM
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Beef Pistolettes - Filled French Rolls

Appetizer

SOURCE Kathy Malone


Makes: 24 servings
Prep Time: 40 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 40 minutes

The Cajun loves to stuff anything from tripe, shodin, tongue, and bread. The most popular bread stuffed is pistolettes; this is very nice version stuffed with beef meat. And yes, you do cook the bread in wax paper. Really works great! From oven to serving or to freezer. This is a great party or holiday food.

Ingredients
1 pound Tillamook Cheese any flavor or combination - jalapeno version is great
1 pound ground beef browned with seasonings of choice
1 medium onion diced
1 small can of green chilies diced
1/2 cup cooking oil canola preferred
1 small can tomato sauce
2 tbsp vinegar
2 dozen pistolette rolls or small sourdough French rolls


Directions
Scrape out the insides of pistolettes or French rolls until hollow. Save the dough part for making bread crumbs. Brown the ground beef and add your favorite seasonings or use 3/4 tsp salt, 1/2 tsp cayenne, and 1/2 tsp black pepper. Combine all of the other ingredients with the brown meat. Tillamook brand name is a mild cheddar cheese; if your supermarket does not have it substitute with a similar mild cheddar cheese or jalapeño flavored cheese.
Fill the rolls with the mixture. Wrap individually in wax paper. Bake 1 hour at 300 degrees uncovered. Serve in wax paper covers.
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