bill wight cajun

8/10/2019 Bill Wight Cajun

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* Export ed f r om Mast erCook *

! ! ! Read Me!

Reci pe By : Bi l l Wi ghtServi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Cat egor i es : I nf o *Caj un

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

***I nf or mat i on***

The r eci pes i n t hi s col l ect i on wer e col l ect ed, cor r ect ed, edi t ed andcat egor i zed by Bi l l Wi ght .

You may r edi st r i but e t hi s col l ect i on i n any f orm as l ong as t hi s messagei s i ncl uded.

For comment s or suggest i ons, emai l me at : Bi l l _Wi ght _CA@yahoo. com

Some answers t o f r equent l y asked quest i ons about my reci pe col l ect i on:

I not i ce that you have edi t ed and cor r ected many of t he reci pe ar chi vesyou have on your page. What di d you edi t out and cor r ect ?

Many of t he reci pes i n t hi s col l ect i on wer e t yped, f or mat t ed and post edi n t he l at e 1980' s and ear l y 1990' s t o var i ous bul l et i n boar ds bef or e t heI nt ernet came i nt o bei ng. These r eci pes wer e of t en f ormat t ed f or ar eci pe management pr ogr amcal l ed Meal Mast er . Dur i ng t he years, t her eci pes have been post ed and reposted to var i ous mai l i ng l i st s andnewsgr oups on t he I nt er net . They of t en pi ck up er r ors dur i ngr ef ormat t i ng and r epost i ng. I have al so conver t ed many of t hese r eci pes

f r om Web page f ormat and Meal Mast er f ormat t o Mast erCook f ormat . Thi sconver si on pr ocess of t en i nt r oduces er r or s i nt o t he r eci pe. I haveat t empt ed t o cor r ect t he conver si on err ors . I have al so r emoved t henames of t he peopl e who t yped, f ormat t ed and post ed t hese r eci pes. Ihave kept t he r eci pe aut hor or cr eat or where known. I have al so removeddupl i cat e reci pes and I have at t empted t o make some sense out of t her eci pes cat egor i es.

I not i ce t hat you have r emoved al l t he nut r i t i on dat a f r om t he r eci pes i nyour col l ect i on. Why di d you do t hi s?

Si nce many of t he reci pes i n t hi s ar chi ve were typed and f ormat t edsever al year s ago and t hey of t en cont ai n conf l i ct i ng nut r i t i on

i nf or mat i on, I have deci ded t o st r i p out t he nut r i t i onal dat a f r om al lt he r eci pes I edi t . I f you have a cur r ent ver si on of Mast er Cook ( 6. 0) i twi l l cal cul at e nut r i t i onal dat a mor e accur at el y than t he ol der ver si ons.So af t er you i mpor t t he r eci pes i nt o your copy of Master Cook, you wi l lhave up- t o- dat e nut r i t i onal dat a avai l abl e. I f nut r i t i onal dat a i si mport ant t o you, make sure t hat t he ser vi ng si ze l ooks reasonabl e. Manyr eci pes have a ser vi ng si ze set t o t he Mast er Cook def aul t set t i ng of ' 1' .So nut r i t i onal dat a woul d assume the ent i r e reci pe i s one ser vi ng andr epor t t he dat a i ncor r ectl y. I have t i r ed, as I edi t ed t he r eci pes, t o


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cor r ect t he ser vi ng si ze i f i t was set t o "1" t o a r easonabl e ser vi ngsi ze based on t he reci pes i ngr edi ent amount s.

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"Frank' s Pl ace" Cr awf i sh Et ouf f ee

Reci pe By :Servi ng Si ze : 0 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un

Amount Measure I ngr edi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1/ 4 cup but t er or margar i ne1 cup t omatoes - - chopped3 t abl espoons f l our - - al l - pur pose

2 cups cr ayf i sh meat1 1/ 2 cups oni ons - - mi nced1/ 4 cup parsl ey - - chopped1/ 2 cup green oni on

1 teaspoon sal t1/ 2 cup cel ery - - chopped1/ 2 t easpoon bl ack pepper

2 gar l i c cl oves - - mi nced1/ 2 t easpoon pepper - - cayenne

1 t easpoon t omato past e2 cups r i ce - - hot cooked2 cups f i sh st ock - - ( f r om heads and1 t ai l s of f i sh or crawf i sh)

1. Mel t But t er i n l arge saucepan over l ow heat ; r emove f r omheat andst i r i n f l our unt i l smoot h.

2. Ret ur n t o heat and cook, st i r r i ng, f or 10 mi nut es, unt i l r oux i sdar k br own.

3. St i r i n chopped whi t e and Gr een Oni ons, Cel er y and Gar l i c; cookabout 10 mi nut es.

4. Add Tomat o past e t o f i sh st ock; st i r i nt o Oni on mi xtur e.

5. Add Tomatoes, Cr ayf i sh, Par sl ey and seasoni ngs; cover and si mmer 20

mi nut es.

6. Ser ve over hot r i ce.

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A Caj un Ri ce Dr essi ng / Caj un Di r t y Ri ce

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00

Cat egor i es : *Caj un Ri ce


1 pound ground pork1 pound ground beef1 l ar ge bel l pepper1 medi um oni on5 cl oves gar l i c - - peel ed & chopped1 j al apeno or cayenne pepper s - - f r esh, gr een ( 1 t o2 )1 t easpoon sal t - - t o t ast e1 t easpoon r ed pepper - - t o t ast e

2 cans mushroomst eak sauce3 cups cooked r i ce

The Dr essi ng Mi x: Pan f r y t he ground meat wel l unt i l al l of t he meat i swel l done. Put bel l pepper , oni on and gar l i c i nt o f ood pr ocessor and"near l y" l i quef y i t , t hen add t hi s t o t he meat . The pepper / oni on/ gar l i cshoul d si zzl e as you st i r i t wel l i nt o t he meat . When t he si zzl i ngf ades, add t he mushroom st eak sauce and a l i t t l e water and al l ow t heent i r e dr essi ng mi x t o si mmer f or at l east a hal f hour .

Di r t y Ri ce: Cooked r i ce can be added t o thi s mi xt ur e and t horoughl yst i r r ed. The mor e r i ce you add, t he dr i er and "whi t er " t he r esul t i ngdr essi ng wi l l be. Addi ng t he r i ght amount of r i ce wi l l r esul t i n a dr ess

t hat i s moi st wi t h t he r i ce appear i ng ver y br own ( "di r t y") .

Cornbr ead Dr essi ng: Subst i t ut e cr umbed cornbr ead f or cooked r i ce.

Save some f or l at er : Freeze t he dr essi ng mi x, i . e. , bef or e addi ngr i ce/ cor nbr ead, separat el y. When needed, def r ost t he mi x by heat i ng i tand add t he r i ce or cornbr ead.

Var i ous r eci pes f or t hi s popul ar di sh i ncl ude l ot s of di f f er enti ngr edi ent s, such as chi cken l i ver , sausage, Andoui l l e, et c. But myMom' s reci pe i s of cour se my f avor i t e and qui t e si mpl e. The above i s acl ose est i mate ( si nce no one has ever wr i t t en down the act ual amount s ofany i ngr edi ent s - unt i l now! )

Sour ce: Kar l Zerangue

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A. C. ' S Pot at o Rol l s

Reci pe By :Servi ng Si ze : 0 Prepar at i on Ti me : 0: 00Categori es : *Caj un


1 package act i ve dr y yeast1/ 2 cup water - - warm( 105- 115F)

1 cup mi l k - - scal ded1 cup pot at oes - - mashed

2/ 3 cup vegetabl e shor t eni ng2 t easpoons sal t2 eggs - - wel l beat en8 cups f l our - - al l - pur pose1 but t er - - mel t ed

1. Sof t en yeast i n wat er .

2. Pl ace pot at oes, sugar , shor t eni ng and sal t i n l ar ge bowl ; st i r i nscal ded mi l k.

3. Let cool t o l ukewarm; add eggs and yeast ; mi xi ng wel l .

4. Si f t about 6 cups f l our i nt o mi xt ur e; st i r unt i l dough i s st i f fenough t o knead.

5. Tur n out ont o l i ght l y f l our ed sur f ace; knead, gr adual l y addi ng f l ourunt i l dough doesn' t s t i ck t o hands and i s smoot h and el ast i c.

6. Shape dough i nt o bal l ; pl ace i n gr eased bowl ; t ur ni ng dough t o br i nggr eased sur f ace t o t op.

7. Cover wi t h t owel ; l et st and i n war m, dr af t - f r ee pl ace unt i l doubl ed.

8. Shape dough i nt o r ol l s; pl ace i n gr eased muf f i n cups and l et r i seunt i l doubl e.

9. Bake i n preheat ed 400F oven 15 t o 20 mi nutes; cool on r acks.

10. Br ush t ops wi t h mel t ed but t er .

NOTE: For i nt erest i ng var i at i ons, use mashed sweet potatoes or squash

i nst ead of r egul ar pot at oes.

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Acadi an Peppered Shr i mp

Reci pe By :Servi ng Si ze : 0 Prepar at i on Ti me : 0: 00Categori es : *Caj un

Amount Measur e I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 pound but t er

1/ 2 cup l emon j ui ce2 t easpoons f r esh basi l - - chopped2 t easpoons cayenne pepper2 t easpoons f r esh oregano - - chopped5 gar l i c cl oves - - mi nced1 bay l eaf - - cr umbl ed

1/ 2 cup bl ack pepper - - f i nel y gr oundsal t

4 pounds l arge r aw shr i mp i n shel l s

The shr i mp shoul d be of a si ze t o number 30- 35 per pound.

Mel t t he but t er i n a l ar ge deep- si ded f r yi ng pan or i r on ski l l et over l owheat .

When mel t ed, r ai se t he heat , and add the remai ni ng i ngr edi ent s except t heshri mp.

Cook, st i r r i ng of t en, unt i l br owned t o a r i ch mahogany col or, about 10mi nut es.

Add t he shr i mp, st i r r i ng and t ur ni ng t o coat wel l wi t h t he seasonedbut t er .

Cook unt i l t he shr i mp have tur ned a r i ch deep pi nk, about 10 mi nut es.

Ser ve t he shr i mp i n t hei r shel l s, peel i ng t hem at t he t abl e.

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Acadi an Shr i mp And Fi l e Gumbo

Reci pe By :Ser vi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Gumbo

Shr i mp Pr obl ems

Amount Measure I ngredi ent - - Pr eparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

*** f i l e gumbo***


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4 cups mi xed vegetabl es - - gr een pepper , oni on1 t abl espoon Gar l i c - mi nced

1/ 4 t easpoon Cayenne pepper1/ 4 t easpoon Bl ack pepper1/ 4 t easpoon Whi t e pepper1/ 2 ounce Thyme

2 t abl espoons Tomat o sauce1 1/ 2 ounces Fi l e powder1 ounce Or egano1 ounce Papri ka

1/ 2 cup Seaf ood st ock***ACADI AN SHRI MP***

1 pound Shr i mp2 t easpoons Papr i ka2 t easpoons Seasoned pepper1 1/ 2 cups Fi l e gumbo - - ( see r eci pe)

Gr een oni ons - t o garni sh

FI LE GUMBO: Saut veget abl es i n a l i t t l e oi l unt i l sof t and add gar l i c

and f i l e powder. St i r i n t he pepper and spi ces. Cook mi xt ur e f or 5mi nutes and st i r i n t omato sauce. Cook f or 10 mi nut es and add seaf oodst ock. si mmer unt i l t hi ckened and serve al one or use i n Acadi an shr i mpdi sh.

ACADI AN SHRI MP: Heat a heavy f r yi ng pan unt i l very hot . Add t he shr i mp,papr i ka and seasoned pepper and saut qui ckl y unt i l shr i mp j ust t ur nspi nk. Add t he f i l e gumbo t o t he pan and cook 1 mi nut e or unt i l heat edt hr ough. Serve i n a bowl gar ni shed wi t h gr een oni on al ong wi t h pl ent y ofcornbr ead.

Serves 1 t o 2.

Chef Randy Wi l son, The Bayou, Cal gary, Al ber t a Appeared i n Cal gar y SunJ ul y 23, 1990

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* Export ed f r om MasterCook *

Al ex Pat out ' s Hushpuppi es

Reci pe By :

Ser vi ng Si ze : 0 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Br eads Muf f i ns Cornbr ead

Appet i zers Si de Di sh


1 1/ 2 cups yel l ow cornmeal1/ 2 cup al l - pur pose f l our

1 gr een oni on - chopped f i ne


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2 t easpoons baki ng powder - doubl e act i ng1 teaspoon sal t

3/ 4 cup mi l k1 egg

veget abl e oi l f or deep- f r yi ng

I n a medi um mi xi ng bowl , combi ne t he cornmeal , f l our , gr een oni on, baki ngpowder , and sal t . Beat t oget her t he mi l k and egg i n a cup and st i r i nt ot he dr y i ngr edi ent s, j ust enough to moi st en the dr y i ngr edi ent st hor oughl y.

Pour t he oi l i nt o a heavy ski l l et or wi de pot t o a dept h of 2- 3 i nches.Heat t o 350F. Dr op t he bat t er by t abl espoonf ul s i nt o t he oi l , bei ngcar ef ul not t o crowd t he pot ( f r y i n bat ches, i f necessar y) . Fry thehushpuppi es unt i l cr i sp and gol den, about 3 mi nut es. Remove wi t h asl ot t ed spoon and dr ai n on paper t owel i ng.

Serve hot .

Serves 6- 8

Fr omAl ex Patout ' s " Caj un Home Cooki ng"

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Al l - Pur pose Caj un Mar i nade

Reci pe By :Servi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Sauces

On The Gr i l l


3 cups dry whi t e wi ne1/ 2 t easpoon cayenne pepper

1 t easpoon oni on powder1/ 2 cup soy sauce1/ 2 t easpoon garl i c powder

Mi x al l i ngr edi ent s t oget her .

Mar i nate t he meat ( beef , pork, chi cken, or game) f or 3 t o 6 hour s, t henuse t he mar i nade as a bast i ng sauce as t he meat cooks on t he gr i l l .

From J ust i n Wi l son' s " Out door Cooki ng Wi t h I nsi de Hel p"


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Add t omatoes and si mmer f or 20 mi nut es i n covered i r on pot . Addal l i gator meat and al l ow t o cook over l ow heat unt i l t ender( appr oxi mat el y 1 hour ) .

I f gr avy i s t oo t hi ck, add a l i t t l e hot wat er .

Ser ve over r i ce.

Sept ember , 1990 - Loui si ana Conservat i oni st Cal endar From: Bar r yWei nst ei n

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Al l i gat or J ambal aya

Reci pe By : Chef J ohn Fol seServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Caj un J ambal aya


1 pound mar i nat ed al l i gat or f i l l et - - cut i nt o smal l- - pi ece

1 pound hot sausage - - ( I t al i an) cut , i nt o- - chunks

3 t abl espoons oi l2/ 3 cup bel l pepper s chopped

20 mi l l i l i t er s gar l i c crushed3/ 4 cup par sl ey

1 cup chopped f r esh parsl ey1 cup chopped cel ery2 cans t omatoes - - ( 16 oz each)2 cups chi cken st ock1 cup green oni on2 t easpoons oregano2 dashes r ed hot sauce - - ( opt i onal )1 t abl espoon Caj un spi ces - - t o t ast e

sal t t o t aste2 cups r aw whi t e r i ce

I n deep f r yi ng pan ( cast i r on pr ef er abl y) saut t he bel l pepper , gar l i c,par sl ey and cel er y.

Whi l e t hi s i s cooki ng, add t omat oes and t hei r l i qui d, t he chi cken st ockand gr een oni on t o a pot t hat can cook on t he st ove and i n t he oven( Cor ni ng war e) .

St i r i n spi ces, saut ed veget abl es r aw r i ce, sausage and al l i gat orf i l l et pi eces.


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Cook on medi um- hi gh heat unt i l l i qui d i s absor bed ( st i r occasi onal l y tomake sur e r i ce doesn' t burn on bot t om) and t hen bake covered i n t he ovenf or 25 mi nut es.

Good l uck, I done thi s t hr ee t i mes and t he usual comment i s i t s superb

but wher e i s t he al l i gat or . . .

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Ambrosi a


Categori es : *Caj un Desser t s


2 navel or anges - smal l - - chi l l ed1/ 2 cup st r awber r i es - sl i ced

2 t abl espoons cr eam sherr y

Peel and seed t he or anges, br eaki ng t he meat i nt o the natur al sect i ons.Sl i ce t he sect i ons i n hal f l engt hwi se over a bowl t o cat ch any j ui ce t hatmay be r endered duri ng t he pr ocess.

TO ASSEMBLE: Pl ace a l ayer of or ange sl i ces, cut si de up, i n t he bot t oms

of dessert bowl s; add any r eser ved j ui ce. Cover wi t h a l ayer of hal f t hest r awber r i es. Add anot her l ayer of or ange sl i ces and t hen t op wi t h t her emai ni ng st r awber r i es. Pour a t abl espoon of cr eam sher r y over eachdesser t .

VARI ATI ON: The sherr y i s not necessar y and can be el i mi nated or r epl acedwi t h some pr ef er r ed l i queur or f l avor ed syrup. Ambr osi a i s qui t edel i ght f ul and r ef r eshi ng wi t hout any sher r y, l i queur , or syr up at al l .

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NOTES : Thi s di sh i s t r adi t i onal l y made wi t h gr ated coconut i nst ead ofst r awber r i es, but coconut was el i mi nated her e because i t i s ver y hi gh i nsat ur at ed f at . I t i s j ust as del i ci ous wi t h str awber r i es! I t i s mosti mport ant t hat t he f r ui t be r i pe and sweet . I f not , you may want t o usesome ar t i f i ci al sweet ener t o enhance i t .



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Andoui l l e & Boudi n

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Sausage *Caj un

Pork Sausage- Maki ng


5 pounds pork st omach - - ( maws)10 pounds por k but t - - cut i nt o 1/ 2" cubes

1/ 2 pound f r esh gar l i c - - mi nced1 ounce cayenne pepper

1/ 2 ounce bl ack pepper1/ 2 cup cur i ng sal t1/ 4 cup msg

sausage casi ng

Ri nse por k st omach i n sal t y wat er , cut open and r emove al l f at . Gr i nd

coar sel y i n a f ood pr ocessor or f ood gr i nder . Mi x al l i ngr edi ent st oget her and st uf f i nt o casi ng usi ng a f unnel or sausage st uf f er . I f asmoker i s avai l abl e, smoke at 120t o 150F f or appr oxi matel y 4- 6 hour s.

Boudi n 1 hog' s head, cut i nt o pi eces 1 1/ 2 l b por k l i ver 2 oni ons, cuti nt o chunks 2 st al ks cel er y 1 l g bel l pepper , cut i nt o chunks 4- 6 l b por kbut t , cut i nt o chunks 6 pi g' s f eet Sal t , pepper / cayenne pepper t o tast e 3l b r i ce, cooked 1 hank of sausage casi ng Di r ect i ons: Pl ace al li ngr edi ent s except r i ce and sausage casi ng i nt o a l arge pot . Cover wi t hwat er and boi l 1 - 2 hour s, unt i l meat i s t ender .

Remove i ngr edi ent s f r ombr oth and cont i nue t o cook br oth unt i l r educed byhal f . Remove al l bones and excess f at f r omhead, f eet and pork but t and

gr i nd ent i r e mi xtur e i n f ood pr ocessor or gr i nder . Season wi t h sal t ,bl ack pepper and cayenne pepper .

( Thi s di sh i s hi ghl y seasoned. ) Mi x wi t h cooked r i ce, st i r r i ng t hemi xt ur e as l i t t l e as possi bl e t o pr event r i ce f r om br eaki ng. I f t oo dr y,add some of t he br oth. Fi l l t he sausage casi ng usi ng a f unnel or sausagest uf f er , t yi ng t he ends. Si mmer boudi n i n br oth f or 15 mi nut es.

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Andoui l l e ( Caj un Sausage)

Reci pe By : Chef J ohn Fol seServi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Sausage- Maki ng

Sausage Pork


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5 pounds por k but t1/ 2 pound pork f at1/ 2 cup chopped gar l i c1/ 4 cup cr acked bl ack pepper

2 t abl espoons cayenne pepper1 t abl espoon dry t hyme4 t abl espoons sal t6 f eet beef mi ddl e casi ng - - ( f r om

but cher )

Cube pork but t i nt o one and a hal f i nch cubes. Usi ng a meat gr i nder wi t hf our one quar t er i nch hol es i n t he gr i ndi ng pl at e, gr i nd por k and por kf at . I f you do not have a gr i ndi ng pl at e t hi s si ze, I suggest handcut t i ng por k but t i nt o one quar t er i nch squar e pi eces.

Pl ace gr ound por k i n l arge mi xi ng bowl and bl end i n al l r emai ni ngi ngr edi ent s. Once wel l bl ended, st uf f meat i nt o casi ngs i n one f oot

l i nks, usi ng t he sausage at t achment on your meat gr i nder. Ti e both endsof t he sausage secur el y usi ng a heavy gauge t wi ne.

I n your home- st yl e smoker , smoke andoui l l e at 175- 200F f or appr oxi matel yf our t o f i ve hour s usi ng pecan or hi ckory wood. The andoui l l e may t henbe f r ozen and used f or seasoni ng gumbos, whi t e or r ed beans, past as orgr i l l i ng as an hor s d' oeuvr e.

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NOTES : Andoui l l e i s t he Caj un smoked sausage so f amous nat i onal l y today.

Made wi t h pork but t , shank and a smal l amount of pork f at , t hi s sausagei s seasoned wi t h sal t , cr acked bl ack pepper and gar l i c. The andoui l l e i st hen sl owl y smoked over pecan wood and sugar cane. True andoui l l e i sst uf f ed i nt o t he beef mi ddl e casi ng whi ch makes t he sausage appr oxi matel yone and a hal f i nches i n di ameter . When smoked, i t becomes ver y dark t oal most bl ack i n col or . I t i s not uncommon f or t he Caj uns t o smokeandoui l l e f or seven t o ei ght hour s at appr oxi mat el y 175 degr ees.

Tr adi t i onal l y, t he andoui l l e f r om Fr ance wer e made f r om t he l ar gei nt est i nes and st omach of t he pi g, seasoned heavi l y and smoked. I n part sof Germany, wher e some say andoui l l e or i gi nat ed, t he sausage was madewi t h al l r emai ni ng i nt est i nes and casi ngs pul l ed t hr ough a l ar ger casi ng,seasoned and smoked. I t was served t hi nl y sl i ced as an hors d' oeuvre.


Andoui l l e - 1

Reci pe By :Servi ng Si ze : 20 Prepar at i on Ti me : 0: 00Categori es : *Caj un Sausage- Maki ng

Sausage Por k


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Amount Measur e I ngredi ent - - Pr eparat i on Method

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2 pounds por k f at3 1/ 3 t abl espoons f i nel y mi nced gar l i c2 t abl espoons sal t

1/ 2 t easpoon f r eshl y gr ound bl ack pepper1/ 8 t easpoon cayenne1/ 8 t easpoon chi l i powder1/ 8 t easpoon mace1/ 8 t easpoon al l spi ce1/ 2 t easpoon dri ed t hyme

1 t abl espoon papr i ka1/ 4 t easpoon ground bay l eaf1/ 4 t easpoon sage 5

1 Col gi n' s l i qui d hi ckor y smoke

Andoui l l e was a gr eat f avor i t e i n ni net eent h- cent ur y New Or l eans. Thi st hi ck Caj un sausage i s made wi t h l ean pork and pork f at and l ot s ofgar l i c. Sl i ced about 1/ 2 i nch t hi ck and gr i l l ed, i t makes a del i ght f ulappet i zer. I t i s al so used i n a superb oyst er and andoui l l e gumbopopul ar i n Lapl ace, a Caj un t own about 30 mi l es f r omNew Or l eans t hatcal l s i t sel f t he Andoui l l e Capi t al of t he Wor l d. ( about 6 pounds of 20i nch sausage, 3 t o 3 1/ 2 i nches thi ck) Soak the casi ng about an hour i ncol d wat er t o sof t en i t and t o l oosen t he sal t i n whi ch i t i s packed.Cut i nt o 3 yar d l engt hs, t hen pl ace t he narr ow end of t he sausage stuf f eri n one end of t he casi ng.

Pl ace the wi de end of t he stuf f er up agai nst t he si nk f aucet and r un col d

water t hr ough t he i nsi de of t he casi ng t o r emove any sal t . ( Rol l up t hecasi ng you do not i nt end t o use; put about 2 i nches of coarse sal t i n al ar ge j ar , pl ace t he r ol l ed up casi ng on i t , t hen f i l l t he r est of t he

j ar wi t h sal t . Cl ose t i ght l y and r ef r i gerat e f or l at er use. )

Cut t he meat and f at i nt o chunks about 1/ 2 i nch acr oss and pass oncet hr ough t he coar se bl ade of t he meat gr i nder. Combi ne t he pork wi t h t her emai ni ng i ngr edi ent s i n a l arge bowl and mi x wel l wi t h a wooden spoon.Cut t he casi ngs i nt o 26 i nch l engt hs and st uf f as f ol l ows: Ti e a knot i neach pi ece of casi ng about 2 i nches f r om one end. Fi t t he open end overt he ti p of t he sausage st uf f er and sl i de i t t o about 1 i nch f r om t he wi deend. Push t he r est of t he casi ng ont o t he st uf f er unt i l t he t op t ouchest he knot . ( The casi ng wi l l l ook l i ke accor di on f ol ds on t he st uf f er . )

Fi t t he st uf f er ont o t he meat gr i nder as di r ect ed on t he i nst r uct i onst hat come wi t h t he machi ne, or hol d t he wi de end of t he st uf f er agai nstor over t he openi ng by hand.

Fi l l t he hopper wi t h st uf f i ng. Tur n t he machi ne on i f i t i s el ectr i c andf eed t he stuf f i ng gr adual l y i nt o the hopper; f or a manual machi ne, pusht he st uf f i ng t hr ough wi t h a wooden pest l e. The sausage casi ng wi l l f i l land i nf l at e gr adual l y. St op f i l l i ng about 1 1/ 4 i nches f r om t he f unneland sl i p t he casi ng of f t he f unnel , smoot hi ng out any bumps caref ul l y


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16/613

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Andoui l l e - 3

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Sausage



4 pounds por k - - ( 2 l bs f at , 2 l bs- - l ean)

1 pound i nner l i ni ng of pork st omach or l argest

- - i ntest i ne ( chi t ter l i ngs)2 gar l i c cl oves3 bay l eaves2 l arge oni ons - - chopped1 t abl espoon sal t - - ( not i odi zed)1 t abl espoon pepper1 t easpoon cayenne pepper1 t easpoon chi l i pepper

1/ 2 t easpoon ground mace1/ 2 t easpoon ground cl oves1/ 2 t easpoon gr ound al l spi ce

1 t abl espoon mi nced t hyme1 t abl espoon mi nced mar j oram

1 t abl espoon mi nced parsl ey

( you can use an ext r a pound of pork i nst ead of t he t r i pe. ) Chop, do notgr i nd t he meat . Mi x wi t h seasoni ngs. St uf f i nt o casi ngs.

Age at l east overni ght and t hen smoke sever al hour s usi ng hi ckory,hackberr y or ash. ( Do not use sof t woods such as pi ne. )

Throw anyt hi ng sweet , such as cane sugar or syr up, r aw sugar , mol asses,sugar cane or br own sugar on t he wood bef ore l i ght i ng.

Sour ce: Caj un Fr ed

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Andoui l l e A La J eanni ne


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Amount Measur e I ngredi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 cup dry whi t e wi ne2 t abl espoons honey2 pounds andoui l l e or smoked sausage1 t abl espoon Cr eol e must ard

Sl i ce andoui l l e 1/ 4- t o 1/ 2- i nch t hi ck.

Mi x al l l i qui d i ngr edi ent s and pour over andoui l l e i n a cover ed ski l l et .Cook over l ow heat unt i l andoui l l e i s t ender .

Andoui l l e i s gumbo sausage f or al l you peopl es who l i ve away f r omt hecent er of t he uni ver se.

You can use ot her sausage and i t woul d t ast e okay. J ust i n Wi l son"Gourmet and Gour mand Cookbook"

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Andoui l l e And Chi cken J ambal aya

Reci pe By : Emer i l LagasseServi ng Si ze : 10 Prepar at i on Ti me : 0: 00Categor i es : Mai n Di sh Chi cken

Sausage But t ers*Caj un Por k

Amount Measure I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1/ 2 cup Veget abl e oi l3 cups Chopped oni ons1 cup Chopped bel l peppers3 t easpoons Sal t1 1/ 4 t easpoons Cayenne pepper

1 pound Andoui l l e sausage - - cut 1/ 4" sl i ces( or other smoked sausage such as chor i zo)

1 1/ 2 pounds Bonel ess whi t e and dar k chi cken meat - - cut 1cubes

3 Bay l eaves3 cups Medi um- gr ai n whi t e r i ce6 cups Wat er1 cup Chopped green oni ons


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Heat the oi l i n a l arge cast - i r on Dut ch oven over medi um heat . Addt he oni ons, bel l pepper s, 2 t easpoons of t he sal t and 1 t easpoon of t hecayenne. St i r r i ng of t en, br own t he vegetabl es f or about 20 mi nut es, orunt i l t hey are car amel i zed and dark- br own i n col or . Scr ape t he bot t omand si des of t he pot t o l oosen any br owned par t i cl es.

Add t he sausage and cook, st i r r i ng of t en f or 10 t o 15 mi nut es,

scr api ng t he bot t omand si des of t he pot t o l oosen any br owned part i cl es.Season t he chi cken wi t h t he r emai ni ng 1 t easpoon sal t and r emai ni ng1/ 4 t easpoon cayenne. Add t he chi cken and t he bay l eaves t o t he pot .Br own t he chi cken f or 8 t o 10 mi nut es, scr appi ng t he bot t om of t he pot t ol oosen any br owned part i cl es.

Add t he r i ce and st i r f or 2 t o 3 mi nut es t o coat i t evenl y. Add t hewater , st i r t o combi ne, and cover . Cook over medi um heat f or 30 t o 35mi nut es, wi t hout st i r r i ng, or unt i l t he ri ce i s t ender and t he l i qui d hasbeen absor bed.

Remove the pot f r om t he heat and l et st and, covered f or 2 t o 3mi nut es. Remove t he bay l eaves. St i r i n t he gr een oni ons and serve.

Thi s r eci pe yi el ds 10 t o 12 ser vi ngs.

Reci pe Sour ce:EMERI L LI VE wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EM- 1A11 br oadcast 01- 31- 1997)Downl oaded f r om t hei r Web- Si t e - ht t p: / / www. f oodt v. com

For mat t ed f or Mast er Cook by MR MAD, aka J oe Comi skey -j pmd44a@prodi gy. com

03- 23- 1997

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Andoui l l e And Chi cken Kabobs Wi t h Cr eol e Must ard Sauce

Reci pe By : Emer i l LagasseServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categor i es : Mai n Di sh Kabobs

But t ers *Caj unOn The Gr i l l Por kSausage


8 Cher r y t omat oes1 Gr een pepper - - cut i nt o 8 pi eces1 smal l Red oni on - - cut i nt o 8 pi eces

3/ 4 pound Bonel ess ski nl ess chi cken br east - - cut i nt o 12pi eces

1 pound Andoui l l e sausage l i nk - - cut 12 t hi ck sl i cesSal t - - t o t asteFreshl y- gr ound bl ack pepper - - t o tast eBayou Bl ast - - t o t ast e, see * Not e


19/613

1/ 4 cup Ol i ve oi l=== CREOLE MUSTARD SAUCE ===

3 t abl espoons Cr eol e must ard1 1/ 2 cups Chi cken st ock

1/ 2 cup Heavy cr eam 2 t abl espoons But t er

* Note: See t he "Bayou Bl ast - {Emer i l ' s Cr eol e Seasoni ng}" r eci pewhi ch i s i ncl uded i n t hi s col l ecti on.

Pr eheat gr i l l t o medi um- hi gh or pr eheat br oi l er .Br ush oi l and season al l t he i ngr edi ent s. Now skewer t hemup on 4

metal skewers. For each skewer use, 2 t omatoes, 2 pi eces of pepper , 2pi eces of oni on, 3 pi eces of chi cken, 3 pi eces of andoui l l e sausage. Nowst ar t t he sauce.

I n a saucepan pl ace st ock and must ard. Br i ng t o a boi l , r educe heatf or 2 mi nut es or unt i l r educed t o 1/ 2 cup. Whi l e t hat i s r educi ng, pl acet he skewers on t he gr i l l . Cook f or about 5 mi nut es on one si de and t henf l i p over and cook f or about anot her 5 mi nut es or unt i l chi cken i s no

l onger pi nk i nsi de. When t he sauce i s r educed t o 1/ 2 cup, add t he cr eam.Br i ng t o a boi l , and r educe f or another 2 mi nut es. Now whi sk i n t hebut t er . Season t o t ast e wi t h sal t and pepper and r emove f r om t he heat .Pl ace kabobs on a servi ng pl at t er and dr i zzl e sauce on t op.

Thi s r eci pe yi el ds 4 ser vi ngs.

Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 2210 broadcast 10- 16- 1997)Downl oaded f r om t hei r Web- Si t e - ht t p: / / www. f oodt v. com

For mat t ed f or Mast er Cook by J oe Comi skey, aka MR MAD -j pmd44a@prodi gy. com - or - MAD- SQUAD@prodi gy. net

11- 12- 1997

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Andoui l l e And Corn Puddi ng

Reci pe By : Emer i l LagasseServi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categor i es : Mai n Di sh Chi cken

Sausage Poul t r yPuddi ngs But t ers*Caj un Por k


1 t abl espoon Ol i ve oi l1 pound Andoui l l e Sausage - - see * Note

- - coarsel y chopped


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1 cup Chopped oni ons1/ 2 cup Chopped cel ery

2 t abl espoons Mi nced garl i c1 cup Fr esh sweet corn - ( abt 2 ear s)5 Eggs - - beat en1 cup Heavy cr eam

3 cups Mi l kSal t - - t o t asteCayenne pepper - - t o tast eFreshl y- gr ound bl ack pepper - - t o tast e

8 cups Whi t e bread i n 1" cubes8 ounces Gr ated whi t e cheddar - ( abt 2 cups)

1/ 2 Chi cken, ( br east , t hi gh, l eg at t ached) - - gr i l l ed2 Chi cken wi ngs - - mari nated i n

Cr yst al hot sauceFl our - - f or dr edgi ng wi ngsEmeri l ' s Essence - - see * Note

1 cup Dark chi cken r educt i on - - warm 1/ 4 cup Gr at ed whi t e cheddar cheese

1 t abl espoon Chopped chi ves1 t abl espoon Br unoi se r ed peppers

* Note: See t he "Andoui l l e Sausage" and "Emer i l ' s Essence I nf ormat i on"r eci pes whi ch ar e i ncl uded i n t hi s col l ecti on.

Preheat t he oven t o 375 degr ees. Preheat t he gr i l l . Preheat t hef r yer . Gr ease a 3- quar t baki ng di sh.

I n a saut e pan, heat t he ol i ve oi l . When t he oi l i s hot , add t heAndoui l l e and r ender f or 3 to 4 mi nut es. Add t he oni ons and cel ery andcont i nue t o saut e f or 4 t o 5 mi nut es, or unt i l t he veget abl es ar e wi l t ed.Add t he gar l i c and corn and cook f or 1 mi nut e. Season t he mi xt ur e wi t hsal t and pepper . Remove f r omt he heat and set asi de.

I n a mi xi ng bowl , whi sk t he eggs, cr eam, and mi l k t ogether . Seasont he mi xtur e wi t h sal t , cayenne and bl ack pepper. Fol d t he Andoui l l emi xtur e, br ead cubes and hal f of t he cheese i nt o t he cream mi xtur e, mi xt hor oughl y. Cover t he puddi ng and r ef r i gerat e f or 30 mi nut es. Pour t hemi xtur e i nt o t he pr epared pan. Spr i nkl e t he puddi ng wi t h t he r emai ni ngcheese. Bake f or 45 mi nut es or unt i l t he puddi ng i s set and gol denbrown. Remove f r om t he oven and l et st and f or 5 mi nut es. Dr edge t hemari nated chi cken wi ngs i n f l our . Fry t he chi cken wi ngs f or about 3mi nut es or unt i l t hey f l oat . Remove f r om t he f r yer and dr ai n. Seasont he wi ngs wi t h Emeri l ' s Essence.

Mound t he puddi ng i n t he cent er of t he pl at e. Lay t he gr i l l ed chi ckenasi de t he puddi ng. Spoon t he sauce over t he t op. Garni sh wi t h t hechi cken wi ngs, gr ated cheese, chi ves, and pepper s.

Thi s r eci pe yi el ds 8 servi ngs.

Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 2437 br oadcast 11- 01- 1996)Downl oaded f r omt hei r Web- Si t e - ht t p: / / www. f oodt v. com



21/613

12- 14- 1996

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Andoui l l e And Potato Soup

Reci pe By : Emer i l LagasseServi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categor i es : Soups And St ews Pot atoes



1 t abl espoon Ol i ve oi l

2 cups Chopped oni ons1 pound Andoui l l e sausage - - cut 1" pi eces2 t abl espoons Chopped gar l i c2 spr i gs Fr esh t hyme2 Bay l eaves2 pounds Whi t e potatoes - - peel ed, di ced1 gal l on Chi cken st ock

Sal t - - t o t asteFreshl y- gr ound bl ack pepper - - t o tast e

1/ 4 cup Chopped par sl ey

I n a l ar ge pot , over medi um heat , add t he ol i ve oi l . When t he oi l i shot , add t he oni ons and saut e f or 2 mi nut es. Season wi t h sal t and

pepper . Add t he sausage and cont i nue t o saut e f or 2 mi nut es. St i r i nt he gar l i c and her bs. Add t he pot at oes and st ock. Br i ng t he l i qui d t o aboi l and r educe t o a si mmer . Si mmer t he soup f or 30 mi nut es. Addchopped parsl ey and season t he soup wi t h sal t and pepper .



For mat t ed f or Mast erCook by J oe Comi skey, aka MR MAD -j pmd44a@prodi gy. com - or - MAD- SQUAD@prodi gy. net

11- 20- 1997

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Andoui l l e Cor nbr ead St uf f i ng


22/613

Reci pe By : Emeri l LagasseServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : Si de Di sh But t er s

*Caj un St uf f i ngPork Sausage


1 t abl espoon Ol i ve oi l1/ 4 cup Chopped yel l ow oni ons1/ 2 cup Chopped andoui l l e sausage - ( abt 2 oz)1/ 4 cup Chopped green oni ons

2 t abl espoons Chopped cel ery2 t abl espoons Chopped gr een bel l peppers1 t abl espoon Fi nel y- chopped f r esh gar l i c1 cup Coar sel y- cr umbl ed corn muf f i ns - - homemade,

or purchased1/ 2 cup Chi cken st ock

1 t easpoon Bayou Bl ast - - see * NoteSal t - - t o t asteFreshl y- gr ound bl ack pepper - - t o tast e

* Note: See t he "Bayou Bl ast - {Emer i l ' s Cr eol e Seasoni ng}" r eci pewhi ch i s i ncl uded i n t hi s col l ecti on.

Heat oi l i n a l ar ge ski l l et over hi gh heat . Add yel l ow oni ons andsausage and saut e 1 mi nut e. Add gr een oni ons, cel ery, bel l peppers andgar l i c and st i r - f r y 1 mi nut e. St i r i n cor n muf f i ns, st ock and BayouBl ast , season t o tast e wi t h sal t and pepper and cook, st i r r i ng andshaki ng t he ski l l et , about 2 mi nut es. Remove f r om heat and serve wi t hr oast chi cken, t ur key or por k.

Thi s r eci pe yi el ds 1 1/ 2 cups of dress i ng.


For mat t ed f or Mast erCook by J oe Comi skey, aka MR MAD -j pmd44a@prodi gy. com - or - MAD- SQUAD@prodi gy. net

11- 18- 1997

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Andoui l l e Cr ust ed Gr i l l ed Doubl e- Cut Por k Chops

Reci pe By :Ser vi ng Si ze : 0 Prepar at i on Ti me : 0: 00Cat egori es : *Caj un Por k


23/613

Mai n Di sh SausageOn The Gr i l l


4 doubl e- cut pork chops - 14 oz each

3 t abl espoons ol i ve oi l2 cups andoui l l e crust - r eci pe f ol l ows2 cups j ul i enne oni ons2 t easpoons gar l i c - chopped2 t abl espoons pur e cane syr up2 cups veal r educt i on

sal t and pepper t o t ast e2 t abl espoons green oni ons - chopped

andoui l l e cr ust1 pound andoui l l e sausage1 cup bread cr umbs

Preheat t he gr i l l . Preheat t he oven t o 400F. Season pork chops wi t h 2

t abl espoons ol i ve oi l , sal t and pepper . Pl ace t he chops on t he gr i l l andsear f or 3 mi nut es on each si de. Remove f r omt he gr i l l and cool . Smeart he pork chops wi t h 1/ 2 cup Cr eol e must ard. Dr edge t he pork chops i n t heandoui l l e cr ust . Pl ace t he por k chops i n t he oven and r oast f or about 20t o 25 mi nutes f or medi um. I n a sauce pan, heat t he r emai ni ng t abl espoonof ol i ve oi l . When t he oi l i s hot , add t he oni ons and cook f or about 10mi nut es, or unt i l t he oni ons ar e car amel i zed. Season wi t h sal t andpepper . Add t he gar l i c and saut f or 1 mi nut e. St i r i n t he Cr eol emust ard, cane syr up and veal r educt i on. Br i ng t he l i qui d up t o a si mmerand cook f or 2 mi nut es. Season wi t h sal t and pepper . To assembl e, poundt he gar l i c mash potatoes i n t he cent er of each pl ate. Lay each pork chopon t op of t he potatoes. Spoon 1/ 4 cup of sauce over each chop. Garni shwi t h gr een oni ons.

Andoui l l e Cr ust : Remove sausage f r omcasi ng and render over medi um heatunt i l t he oi l has been r el eased. Add 1 cup of br ead cr umbs and st i r wel lt o combi ne. NOTE: Cr eol e Must ard i s a coar se gr ound must ard t hat i swarmed up wi t h t he addi t i on of some cayenne pepper . Source: Emer i lLegasse

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Andoui l l e Cr ust ed Oyst ers Wi t h Mi xed Baby Gr eens

Reci pe By : Emer i l LagasseServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Cat egor i es : Oyst er s Shel l f i sh

But t er s *Caj unPork Sausage


24/613


8 ounces Andoui l l e sausage - - cr umbl ed2 t abl espoons Mi nced shal l ots1 t easpoon Mi nced gar l i c1 cup Br ead cr umbs

1 t abl espoon Emeri l s Essence - - see * Note24 l arge Shucked oyst ers1 cup Fl our2 Eggs - - sl i ght l y beat en

=== HERBSAI NT DRESSI NG ===1 cup Pr epar ed or homemade mayonnai se

1/ 4 cup But t ermi l k1/ 4 cup Herbsai nt

1 t easpoon Mi nced gar l i cSal t - - t o t asteFreshl y- gr ound bl ack pepper - - t o tast e

4 cups Assor t ed baby greens( arugul a, r ed and gr een oak, r ed and

gr een l eaf , r adi cchi o, l ol a r osa)8 Br ead st i cks - ( 12 l ong)4 ounces Par mi gi ano- Reggi ano cheese bl ock - - shaved

* Note: See t he Emeri l s Essence I nf or mat i on reci pe whi ch i si ncl uded i n t hi s col l ecti on.

Pr eheat t he f r yer .For t he oyster s: I n a saut e pan, r ender t he andoui l l e f or 1 t o 2

mi nut es. Add t he shal l ot s and garl i c and cont i nue r enderi ng f or 1mi nut e. Remove f r om t he st ove and cool sl i ght l y. I n a f ood pr ocessor ,add t he andoui l l e, br ead cr umbs, and Emer i l s Essence, bl end unt i l f ul l yi ncor por at ed.

Dr edge each oyst er i n t he f l our . Di p t he oyst er i nt o t he beat en eggs,l et t i ng any excess dr i p of f . Dr edge t he oyst er s i n t he andoui l l e crust ,coat i ng each si de compl et el y. Pl ace t he oyster s i n t he f r yer and f r y f or2 t o 3 mi nut es or unt i l gol den- br own and t hei r edges st ar t t o cur l .Remove f r omt he f r yer and pl ace on a paper - l i ned pl ate. Season wi t hEssence.

For t he dr essi ng: I n a mi xi ng bowl , combi ne al l t he i ngr edi ent st ogether and mi x unt i l smoot h. Season wi t h sal t and pepper .

I n a mi xi ng bowl , t oss t he gr eens wi t h t he dr essi ng. Reseason i fneeded. Mound t he gr eens i n t he cent er of t he pl ate. Dot t he r i m wi t hany r emai ni ng dr essi ng. Ar r ange t he oyst ers around t he gr eens. Garni shwi t h t he shaved Par mi gi ano- Reggi ano, br ead st i cks and bl ack pepper .


Comment s: The or i gi nal r eci pe t i t l e as l i st ed i s Andoui l l e Cr ust edOyst ers Wi t h Mi xed Baby Gr eens And Herbsai nt Dr essi ng.

Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 2312 br oadcast 02- 14- 1997)Downl oaded f r om t hei r Web- Si t e - ht t p: / / www. f oodt v. com


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03- 08- 1997

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Andoui l l e Cr ust ed Redf i sh Wi t h Shoest r i ng Pot atoes

Reci pe By : Emer i l LagasseServi ng Si ze : 4 Prepar at i on Ti me : 0: 00Categori es : Mai n Di sh But t ers

*Caj un Seaf ood And Fi shPork Sausage

Amount Measure I ngr edi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -6 t abl espoons Ol i ve oi l - - di vi ded2 ( 1- i nch) Zucchi ni sl i ces - - sl i ced l engt hwi se2 ( 1- i nch) Yel l ow squash sl i ces - - sl i ced

l engt hwi se2 ( 1- i nch) Eggpl ant sl i ces - - sl i ced l engt hwi se1 cup Roast ed pecans pi eces2 t easpoons Chopped gar l i c

1/ 4 cup Chopped green oni ons3/ 4 cup Worcest ershi r e sauce

2 whol e Lemons - - ski n, pi t h r emoved2 Bay l eaves

3/ 4 pound Col d but t er - - cubed

3 ounces Andoui l l e sausage - - f i nel y di ced1 cup Br ead cr umbs1 t abl espoon Bayou Bl ast - - see * Note4 Redf i sh f i l l et s - ( 6 t o 8 oz ea)2 cups Shoest r i ng potatoes - - f r i ed, seasoned wi t h

Sal t and pepper1 t abl espoon Br unoi se r ed peppers1 t abl espoon Br unoi se yel l ow peppers1 t abl espoon Chopped chi ves

1/ 4 cup Gr at ed Parmesan cheeseSal t - - t o t asteFreshl y- gr ound whi t e pepper - - t o tast e

* Not e: See t he Bayou Bl ast - {Emer i l s Cr eol e Seasoni ng} r eci pewhi ch i s i ncl uded i n t hi s col l ecti on.

Preheat t he oven t o 450 degr ees.Season t he vegetabl es wi t h 2 t abl espoons of ol i ve oi l . Season wi t h

sal t and pepper. Pl ace t he veget abl es i n a r oast i ng pan and r oast f or 10mi nut es. Remove t he vegetabl es f r om t he oven and cool . Di ce t hevegetabl es and set asi de.


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I n a l ar ge saut e pan, heat 1 t abl espoon of t he ol i ve oi l . Saut e t her oast ed vegetabl es, pecans, and gar l i c f or 2 mi nut es. Season wi t h sal tand pepper . St i r i n t he gr een oni ons and keep warm.

I n a saucepan, combi ne t he Worcest ershi r e sauce, l emons and bayl eaves. Br i ng t he l i qui d up t o a si mmer and si mmer t he l i qui d unt i l i tr educes by 2/ 3, about 4 mi nut es. Whi sk t he col d but t er cubes i nt o t he

sauce, a cube at a t i me, unt i l al l t he but t er i s i ncor por at ed. The sauceshoul d be thi ck and coat t he back of a spoon. Keep t he sauce warm.I n a hot saut e pan, r ender t he andoui l l e sausage f or 2 mi nut es.

Remove f r om t he heat and cool t he sausage compl etel y. Tur n t he cool edsausage i nt o a mi xi ng bowl . St i r i n t he br ead cr umbs.

Season t he f i l l et s wi t h t he Bayou Bl ast . I n a l ar ge, ovenpr oofsaut e pan, heat t he r emai ni ng ol i ve oi l . When t he oi l i s hot , add t her edf i sh, pr esent at i on si de down f i r st . Saut e t he r edf i sh f or 4 mi nut eson t he f i r st si de and car ef ul l y f l i p over . Cover t he t op of each f i l l etwi t h a quar t er of t he andoui l l e cr ust . Pl ace t he saut e pan i n t he ovenand cook f or 5 mi nut es.

To assembl e, spoon t he sauce i n t he cent er and ar ound t he r i m of eachpl at e. Mound t he shoest r i ngs i n t he cent er of each pl at e. Pl ace t hr ee

pi l es of t he r el i sh ar ound t he shoest r i ngs of each pl at e. Gent l y l ayeach f i l l et on t he pi l e of shoest r i ng pot at oes. Gar ni sh t he pl at es wi t hr ed and yel l ow peppers, chi ves and cheese.


Comment s: The or i gi nal r eci pe t i t l e as l i st ed i s Andoui l l e Cr ust edRedf i sh Wi t h A Roast ed Pecan Vegetabl e Rel i sh, Meuni ere Sauce And A Pi l eOf Shoest r i ng Pot at oes.


For mat t ed f or Mast er Cook by MR MAD, aka J oe Comi skey -

j pmd44a@prodi gy. com

03- 23- 1997

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Andoui l l e I n Comf ort i ng Barbecue Sauce

Reci pe By :Ser vi ng Si ze : 25 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un Appet i zer s

Sausage Pork


4 cups oni ons - - f i nel y chopped1 cup cel er y - - f i nel y chopped


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1 cup bel l pepper - - f i nel y chopped1 cup par sl ey - - f i nel y chopped1 cup peanut oi l1 t abl espoon gar l i c - - f i nel y chopped3 cups st eak sauce

1/ 2 cup Loui si ana hot sauce or

3 cups ket chup2 t abl espoons cayenne pepper3 t easpoons sal t - - t o t ast e1 cup sout her n comf or t l i quor1 pound andoui l l e sausage

Saut oni ons, cel er y, bel l pepper , and par sl ey i n peanut oi l unt i l t heoni ons ar e cl ear or t ender . Add gar l i c and cook a l i t t l e l onger . Addst eak sauce, hot sauce, and ket chup. Add sal t t o t ast e. Add Sout hernComf or t . Br i ng t o a boi l . Lower heat and cook f or 2 t o 3 hour s.

Makes about 3/ 4 gal l on.

Thi s wi l l keep i n t he r ef r i gerat or f or weeks. Sl i ce 1 l b. andoui l l e orsmoked sausage 1/ 4 i nch t hi ck and combi ne wi t h 1 cup sauce. Heat wel l onst ove or i n a chaf i ng di sh. Serve wi t h smal l pi eces of French br ead oruse t oot hpi cks t o spear andoui l l e. You wi l l need pl ent y of napki ns,al so, t oo. "Ot her smoked sausages may be used, but we l i ke andoui l l e. "

From J ust i n Wi l son' s "Out door Cooki ng Wi t h I nsi de Hel p . "

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Andoui l l e Sausage

Reci pe By : Emer i l LagasseServi ng Si ze : 1 Prepar at i on Ti me : 0: 00Categor i es : Por k Sausage

But t ers * Caj unSausage- Maki ng

Amount Measur e I ngredi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Bonel ess por k but t - ( abt 5 l bs) - - cut i nt o 1"

pi eces1/ 2 cup Rust i c Rub - - see * Note

1 1/ 2 t easpoons Chi l i powder1/ 4 cup Papr i ka

1 1/ 2 t easpoons Fi l e powder3 t easpoons Fr eshl y- gr ound bl ack pepper1 t easpoon Cumi n1 1/ 2 teaspoons Cr ushed r ed pepper2 t easpoons Gar l i c powder


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2 t easpoons Sal t1/ 4 cup Chopped gar l i c

* Not e: A compl et e 4- pack set of Emer i l ' s speci al Essence seasoni ngsi s avai l abl e f or $25. 95 pl us S & H.

The set i ncl udes Rust i c Rub ( 4. 7 ozs) , Bayou Bl ast ( 4 ozs) , Sout hwest

Spi ce ( 4. 2 ozs) , and Veget abl e Dust ( 5. 3 ozs) .Pl ease cal l 1- 800- 863- 0052 i f you wi sh t o or der .

I n a mi xi ng bowl , t oss t he por k and the remai ni ng i ngr edi ent st oget her . Cover and r ef r i ger at e f or 24 hour s. Remove f r omt her ef r i ger at or and pass t he meat t hr ough a meat gr i nder wi t h a 1/ 2- i nch di eat t achment . Remove hal f of t he meat and pass t hrough t he gr i nder asecond t i me. Swi t ch t he gr i nder at t achment t o t he f eeder t ube. St uf ft he sausage i nt o 1 1/ 2- i nch casi ngs. Ti e or t wi st t he sausage ever y 4i nches t o f orm i ndi vi dual l i nks.

For m t he r emai ni ng sausage mi xtur e i nt o 4- ounce pat t i es.Thi s r eci pe yi el ds 2 1/ 2 pounds of sausage l i nks and 10 sausage

pat t i es.

Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 2437 br oadcast 11- 01- 1996)Downl oaded f r om t hei r Web- Si t e - ht t p: / / www. f oodt v. com


12- 14- 1996

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Andoui l l e Smother ed Beans

Reci pe By : Emer i l LagasseServi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categori es : Si de Di sh Dr i ed Beans

But t er s *Caj unPork Sausage


2 t abl espoons Veget abl e oi l1/ 2 pound Andoui l l e sausage - - f i nel y chopped

2 cups J ul i enned oni ons1/ 2 cup Chopped cel ery

Sal t - - t o t asteCayenne pepper - - t o t ast e

2 t abl espoons Chopped gar l i c1 pound Navy beans - - r i nsed, soaked

- - over ni ght , dr ai ned


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2 Bay l eaves8 cups Water - - t o 10 cups

1/ 4 cup Chopped green oni ons

I n a smal l st ock pot , heat t he veget abl e oi l . When t he oi l i s hot ,add t he Andoui l l e and r ender f or 3 t o 4 mi nut es. St i r i n t he oni ons and

cel er y. Cook the veget abl es f or 2 t o 3 mi nut es, or unt i l t he veget abl esst ar t t o wi l t . Season t he veget abl es wi t h sal t and cayenne. St i r i n t hegarl i c, beans, and bay l eaves. Add t he water and br i ng t he l i qui d up t oa boi l . Reduce t o a si mmer and cook f or 3 hour s, uncover ed, or unt i l t hebeans ar e sof t and cr eamy. St i r t he mi xt ur e occasi onal l y and check t heseasoni ngs f or sal t and cayenne. St i r i n t he gr een oni ons.

Ser ve t he beans wi t h t he Pan- Fr i ed Cat f i sh ( t he reci pe f or whi ch i si ncl uded i n t hi s col l ect i on) .


Reci pe Sour ce:EMERI L LI VE wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EM- 1A06 br oadcast 01- 20- 1997)

Downl oaded f r om t hei r Web- Si t e - ht t p: / / www. f oodt v. comFor mat t ed f or Mast er Cook by MR MAD, aka J oe Comi skey -


03- 19- 1997

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Andoui l l e Spoonbr ead

Reci pe By : Emer i l LagasseServi ng Si ze : 6 Prepar at i on Ti me : 0: 00Categor i es : Sausage Si de Di sh

But t ers *Caj unPor k


1 pound Andoui l l e sausage - - f i nel y chopped1 cup Fi nel y- chopped oni ons1 t abl espoon Mi nced garl i c2 cups Heavy cr eam

5 Eggs1/ 2 cup Mi l k

2 t abl espoons Cr yst al hot sauceWorcest ershi r e sauce

1 cup Cor nmeal1 t easpoon Baki ng powder

Sal t - - t o t asteFreshl y- gr ound bl ack pepper - - t o tast e=== GARNI SH ===


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2 t abl espoons Chopped green oni ons1/ 4 cup Gr ated Par mi gi ano- Reggi ano cheese

Preheat t he oven 350 degr ees. Gr ease a 13- by 9- i nch r ectangul arbaki ng di sh.

I n a saut e pan, r ender t he andoui l l e f or 2 t o 3 mi nut es. St i r i n t he

oni ons and gar l i c. Saut e f or 2 mi nut es, or unt i l t he oni ons wi l t .Remove f r om t he heat .I n mi xi ng bowl , whi sk the cr eam, eggs and mi l k t oget her . St i r i n t he

hot sauce and Worcest er shi r e sauce. Combi ne cor nmeal , baki ng powder andst i r i n andoui l l e mi xtur e. Season wi t h sal t and pepper . Pour i nt opr epared pan and bake f or 30 mi nut es or unt i l t he spoonbr ead i s set .Spoon t he spoonbread i nto a bowl . Garni sh wi t h gr een oni ons and gr atedcheese.


Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 2400 broadcast 08- 30- 1996)



11- 08- 1996

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Andoui l l e St uf f ed J al apenos

Reci pe By : Emer i l LagasseServi ng Si ze : 16 Prepar at i on Ti me : 0: 00Categori es : Appet i zers Peppers



1 t easpoon Ol i ve oi l2 ounces Bul k andoui l l e - - f i nel y chopped2 t abl espoons Fi nel y- chopped oni ons1 t easpoon Mi nced gar l i c

1 t abl espoon Chopped par sl ey1/ 2 cup Cr eam cheese


16 l arge Fresh j al apenosEmer i l ' s Essence - - see * Note

3 cups Fl our2 Egg yol ks

3/ 4 cup Beer - ( t o 1 cup)


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1 pi nch Baki ng powderOi l - - f or f ryi ng

* Not e: See t he "Emer i l ' s Essence I nf or mat i on" r eci pe whi ch i si ncl uded i n t hi s col l ecti on.

Pr eheat t he f r yer .I n a saut e pan, heat ol i ve oi l over medi um heat and r ender t heandoui l l e f or 2 mi nut es. Add t he oni ons and saut e f or 1 mi nut e. Removef r om t he heat and cool .

I n a mi xi ng bowl , mi x t he gar l i c, par sl ey, and cr eam cheese toget her .Mi x wel l . St i r i n t he cool ed andoui l l e mi xtur e. Mi x t hor oughl y andseason wi t h sal t and pepper .

Usi ng a shar p kni f e, spl i t t he j al apenos, st ar t i ng at t he t i p, i nhal f , l eavi ng t he st em i nt act . Remove t he seeds f r om t he pepper . St uf f1 heapi ng t abl espoon of t he f i l l i ng i n t he cent er of each pepper . Pr esst he pepper t oget her, seal i ng t he cheese mi xtur e compl et el y i nsi de.

Season 1 cup of f l our wi t h Emeri l ' s Essence. I n a mi xi ng bowl , whi skt he yol ks and 3/ 4 cup of t he beer . Season t he mi xt ur e wi t h sal t and

pepper . Whi sk i n enough f l our t o f or m a bat t er . I f t he bat t er i s t oot hi ck add t he r emai ni ng beer t o t hi n t he bat t er. Dr edge t he st uf f edpepper s i n t he seasoned f l our . Di p t he j al apenos i n t he bat t er , l et t i ngt he excess dr i p of f and coat i ng t he pepper s compl etel y. Gent l y l ay t he

j al apenos i n t he hot oi l and f r y unt i l gol denbrown, about 3 t o 4mi nut es. Remove t he j al apenos f r om t he oi l and dr ai n on a paper- l i nedpl ate. Season t he peppers wi t h Essence.

Thi s r eci pe yi el ds 16 st uf f ed peppers.


For mat t ed f or Mast er Cook by J oe Comi skey, aka MR MAD -

j pmd44a@prodi gy. com - or - MAD- SQUAD@prodi gy. net

11- 11- 1997

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Andoui l l e Tar r agon Cr eam


Por k


1/ 4 cup mel t ed but t er1 t abl espoon chopped t ar r agon


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1 t abl espoon shal l ot s1 ounce whi t e wi ne1 t abl espoon gar l i c - - chopped1 1/ 2 heavy whi ppi ng cr eam

1/ 4 cup andoui l l esal t and pepper t o t ast e

Heat but t er over medi um hi gh heat . Add shal l ot s, gar l i c and Andoui l l e.

Saut t hr ee t o f i ve mi nut es or unt i l veget abl es ar e wi l t ed.

Add t ar r agon and degl aze wi t h whi t e wi ne. Add heavy whi ppi ng cr eam andr educe t o one hal f vol ume.

Season t o t aste usi ng sal t and pepper .

Ser ve under Chi cken Bayou Laf our che.

Sour ce: Chef J ohn Fol se

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Andoui l l e- Cheese Gr i t Cakes

Reci pe By : Emer i l LagasseServi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categor i es : Pancakes Sausage

But t ers * Caj unPor k


1/ 4 cup Qui ck- cooki ng gr i t s1 t abl espoon But t er


1/ 2 cup Cooked, cr umbl ed Andoui l l e sausage( about 6 ounces uncooked)

1/ 2 cup Gr at ed Parmesan cheese1/ 4 cup Fl our - - seasoned wi t h

1 t easpoon Bayou Bl ast - {Emer i l s Cr eol e Seasoni ng} - - see* Note

3 Eggs - - l i ght l y beat en1/ 2 cup Br ead cr umbs - - seasoned wi t h

1 t easpoon Bayou Bl ast - {Emeri l s Cr eol e Seasoni ng} - - see* Not e

1 t abl espoon Oi l


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* Note: See t he Bayou Bl ast - {Emer i l s Cr eol e Seasoni ng} reci pewhi ch i s i ncl uded i n t hi s col l ecti on.

I n a saucepan br i ng 1 cup of wat er t o a boi l , whi sk i n gr i t s andbut t er ; season wi t h sal t and pepper . Cook, st i r r i ng, j ust unt i lt hi ckened, about 3 mi nut es. St i r i n sausage and cheese and cook 3

mi nut es more. Pour gr i t s out i nt o a but t ered pi e pan. Set asi de t o cooland f i r m up.Usi ng a 2- i nch bi scui t cut t er cut out 4 cakes. Dr edge cakes i n

seasoned f l our , di p i n egg wash, t hen dr edge i n br ead cr umbs, pat t i ng t omake cr umbs adher e.

Heat oi l i n a ski l l et , add gr i t cakes and pan f r y, t ur ni ng once, unt i lbrowned on bot h si des.

Thi s r eci pe yi el ds t wo 2- cake ser vi ngs.



02- 15- 1997

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Andoui l l e- Cr ust ed Scal l ops Wi t h Cr eol e Must ar d sauce

Reci pe By : Emer i l LagasseServi ng Si ze : 2 Prepar at i on Ti me : 0: 00Categori es : Mai n Di sh Scal l ops

But t ers * Caj unPork Sausage

Amount Measure I ngr edi ent - - Preparat i on Method- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

3/ 4 cup Rendered, chopped andoui l l e sausage1/ 2 cup Br ead cr umbs

1 t abl espoon Ol i ve oi l2 t easpoons Bayou Bl ast - - see * Note

10 l ar ge Scal l ops

1/ 4 cup Cr eol e must ard1 cup Heavy cr eam

1/ 4 t easpoon Fr eshl y- gr ound bl ack pepper1 t abl espoon Chopped par sl ey

* Note: See t he Bayou Bl ast - {Emer i l s Cr eol e Seasoni ng} reci pewhi ch i s i ncl uded i n t hi s col l ecti on.


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I n a ski l l et , cook sausage over medi um- hi gh heat unt i l l i ght l y br ownedand f at has r endered. Let cool . I n a smal l bowl combi ne sausage wi t hbr eadcr umbs, ol i ve oi l , and 1 t easpoon of Bayou Bl ast and mi x wel l .

Preheat oven to 400 degr ees.But t er an ovenpr oof baki ng di sh j ust l ar geenough t o hol d scal l ops.

Spr i nkl e bot h si des of scal l ops wi t h r emai ni ng Cr eol e seasoni ng, and

t r ansf er scal l ops to baki ng di sh. Top scal l ops wi t h sausage mi xtur e.Bake 10 t o 15 mi nut es, unt i l t oppi ng i s cr ust y and scal l ops are j ustcooked t hr ough.

Meanwhi l e, make must ard sauce: I n a smal l saucepan heat cr eam wi t hmust ar d, whi ski ng f r equent l y; do not l et mi xtur e boi l . Season wi t hpepper and st i r i n hal f of chopped par sl ey.

To ser ve, di vi de scal l ops bet ween 2 pl at es and spoon must ar d sauceover . Spr i nkl e wi t h r emai ni ng par sl ey.


Reci pe Sour ce:ESSENCE OF EMERI L wi t h Emer i l LagasseFr om t he TV FOOD NETWORK - ( Show # EE- 027 broadcast 02- 18- 1997)



03- 08- 1997

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Andoui l l e- Tasso Dr essi ng ( Mi chel l e Bass)

Reci pe By :Ser vi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un St uf f i ng

Chr i st mas Poul t r ySausage Pork


1 pan cornbr ead - - about 9- i nch pan4 cups chi cken st ock

1/ 2 pound andoui l l e - - f i nel y chopped1/ 2 cup t asso - - f i nel y chopped

4 t abl espoons but t er1 cup oni ons - - f i nel y chopped

1/ 2 cup gr een oni ons - - f i nel y chopped1/ 2 cup cel er y - - f i nel y chopped1/ 2 cup mushr ooms - - f r esh, sl i ced1/ 4 cup bel l pepper - - f i nel y chopped1/ 4 cup par sl ey - - f i nel y chopped

2 t easpoons gar l i c - - f i nel y chopped2 t easpoons sal t


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1 t easpoon bl ack pepper

St ar t of f by baki ng your cor nbr ead t o package di r ect i ons ( be sur e youchoose an unsweet ened cornbr ead mi x) and l et t i ng i t cool t o roomt emperatur e. Then, t o a 2 1/ 2 qt saucepan, br i ng t he chi cken st ock t o aboi l , t oss i n t he f i nel y chopped andoui l l e and t asso, r educe t he heat ,

and si mmer f or about 1 hour unt i l t he meat s ar e sof t and t ender .

Meanwhi l e, t ake a 12" ski l l et and mel t t he but t er over medi um heat . Thenqui ckl y saut t he oni ons, gr een oni ons, cel ery, mushr ooms, bel l pepper,pars l ey and garl i c unt i l al l of t hemar e j ust wi l t ed - - DO NOT OVERCOOK!Next , t ake a mi xi ng bowl and cr umbl e t he cornbr ead. Then st i r i n t hesaut ed vegetabl e mi xt ur e and al l of t he meat s and bl end ever yt hi ngt hor oughl y.

At t hi s poi nt , begi n addi ng t he meat st ock you made - a l i t t l e at a t i me- - t o moi st en t he dr essi ng. Remember - - you want t he st uf f i ng " j ust moi st "- - not wet ! And you want t o tast e t he st uf f i ng bef or e addi ng any sal t andpepper . There may al r eady be enough i n t he t asso and andoui l l e t o sui t

you. Use wi t h St uf f ed Veal Pocket .

Fr om "Frank Davi s Cooks Nat ur al l y N' Awl i ns" by Frank Davi s.

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Ar t i choke Sal ad

Reci pe By :Servi ng Si ze : 10 Prepar at i on Ti me : 0: 00Categor i es : *Caj un Sal ads And Dr essi ngs


4 f r esh ar t i choke hear t s1 t abl espoon wi ne vi negar2 cups ar t i choke hear t s - - quar t er ed1 t easpoon Loui si ana hot sauce1 smal l gar l i c cl ove2 t easpoons sal t1 t easpoon Worcest ershi r e sauce

3 t abl espoons ol i ve oi l1 t abl espoon l emon j ui ce

I n a wooden sal ad bowl , mash garl i c and sal t wi t h a st r ong f ork. Addf r esh ar t i choke hear t s, and mash wi t h t he gar l i c and sal t . Add ol i veoi l , st i r , add l emon j ui ce, st i r , add wi ne vi negar , st i r , st i r , add hotsauce, st i r , add Wor cest er shi r e sauce Wor cest er shi r e sauce, Mi x wel l .Put canned art i choke hear t s i n dr essi ng and l et mari nate f or 1 hour , t hen


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eat as i s or ser ve on a bed of gr eens. From J ust i n Wi l son' s "Out doorCooki ng Wi t h I nsi de Hel p. "

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Aspar agus Tar t

Reci pe By :Servi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categori es : Cr eol e Mai n Di sh

Eggs Cheese*Caj un

Amount Measure I ngr edi ent - - Pr eparat i on Method

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -1 past r y f or 9" pi e1 pound asparagus i n 1- 1/ 2" pi eces1 cup J ar i sberg cheese - - shr edded3 t abl espoons pi mi ent o st r i ps2 t abl espoons cor nst arch

1/ 2 t easpoon sal t1 pi nch bl ack pepper1 1/ 2 cups hal f - and- hal f3 eggs - - sl i ght l y beat en

1/ 4 cup parmesan cheese - - f r esh grated

1. Li ne 11x1- i nch f l ut ed t ar t pan wi t h past r y; t r i m past r y wi t h t op of

pan and pr i ck wi t h f or k.

2. Bake t ar t shel l i n pr eheat ed 450F oven 10 mi nut es, or j ust unt i ll i ght l y br owned.

3. Meanwhi l e, cook aspar agus i n boi l i ng sal t ed wat er j ust unt i l cr i sp-t ender ; dr ai n thor oughl y.

4. Remove baked sheet f r om oven and r educe t emper at ure t o 375F.

5. Spr i nkl e sheet wi t h J ar i sber g cheese; t op wi t h wel l - dr ai ned aspar agusand pi mi ent o.

6. I n medi um bowl , combi ne cor nst arch, sal t and bl ack pepper ; gr adual l ysti r i n hal f - and- hal f unt i l smoot h.

7. St i r i n eggs and Par mesan cheese unt i l wel l bl ended; pour mi xtur ei nt o t ar t shel l over aspar agus.

8. Bake i n pr eheated oven 35 t o 50 mi nut es, or unt i l kni f e i nser t ed i ncent er comes out c l ean. Let st and 5 mi nut es bef ore servi ng.


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Aunt i e Mae' s Oyst er - Shr i mp Gumbo

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un Gumbo


1 pound medi um shr i mp - - ( 20- 25/ l b)2 pi nt s shucked r aw oyst ers

sal t t o t aste1/ 3 cup whi t e r i ce - - ( uncooked)

2 cups sl i ced - - ( 1/ 4" t hi ck) okr a1 cup st ewed t omat oes2 cl oves gar l i c mi nced2 medi um oni ons chopped

1/ 4 cup saut erne wi ne4 t abl espoons bacon grease1 t easpoon Tabasco sauce3 bay l eaves2 t abl espoons f i l e powder or New Or l eans cr ab boi l

- - ( i n a smal l cl ot h bag)a pi nch of gr ound di l l

1 cup sl i ced car r ot1 t easpoon Worcest ershi r e sauce

1/ 3 cup chopped cel ery1/ 2 cup chopped green bel l pepper1/ 3 cup cor n or peanut oi l

5 quart s water1/ 2 cup f i nel y di ced ham

Saut ' t he oni ons, Bel l pepper s, gar l i c, and cel er y i n t he bacon gr ease.

Add t o t he water whi ch you shoul d t hen br i ng t o a boi l .

Add t he okr a, ham, oyst ers, and shr i mp and boi l f or 5 mi nut es.

Add t he ot her i ngr edi ent s now and cook unt i l t he r i ce i s done. Sever i n

soup bowl s or over more r i ce.

Thi s i s an epi cur ean exper i ence t hat cannot be dupl i cat ed anywhere exceptwher e i t i s cooked.

The meat s may be changed t o cr ab & shr i mp or cr ab & oyst er s, or Turkeyand Ham, or chi cken & shr i mp, or what ever !

Serves 6.


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Baked Bean Cr eol e

Reci pe By :Servi ng Si ze : 0 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un


1 l arge oni on - - chopped1 gar l i c cl ove - - crushed

oi l f or f ryi ng

2 gr een bel l peppers - - di ced3 cel er y stal ks - - sl i ced2 t abl espoons f l our1 can t omat oes1 can t omat o past e1 pi nch basi l1 pi nch r osemary2 cups cooked beans of your choi ce

1/ 2 cup breadcr umbswater

Saut oni ons & gar l i c l i ght l y i n oi l . Add pepper & cel er y. Fry f orsever al mi nut es unt i l t ender . St i r i n t he f l our & add t omat oes. Add

t omat o past e & her bs & beans.

Mi x i n br eadcr umbs. Add a l i t t l e wat er i f t oo dr y. Spoon i nt o oi l edcasserol e & spr i nkl e br eadcr umbs on t op.

Bake f or 30 mi nutes at 350F.

Serve wi t h r i ce & sal sa sauce.

Toronto Veget ar i an Associ at i on

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Baked Cat f i sh A La Meuni ere



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Categori es : Cr eol e *Caj unSeaf ood And Fi sh


6 cat f i sh f i l l ets - - ( 4- 5oz ea)

1 egg1 t abl espoon water1/ 2 cup cr acker meal1/ 4 cup parmesan cheese

1 t abl espoon l emon and her b seasoni ng*** meuni ere sauce***

3/ 4 cup but t er or margar i ne2 t abl espoons green oni ons - - chopped3 t abl espoons l emon j ui ce1 t abl espoon mi nced parsl ey

1/ 4 t easpoon sal t1/ 4 t easpoon whi t e pepper

1 dash hot pepper sauce

1 dash Worcest ershi r e sauce

1. Thaw f r ozen f i sh accor di ng t o package di r ect i ons.

2. Beat egg and water .

3. Combi ne cr acker meal , cheese and seasoni ng; di p f i sh f i l l et s i nbeat en egg, t hen r ol l i n cr umb mi xtur e.

4. Pour Meuni er e Sauce i n shal l ow baki ng di sh; pl ace f i l l et s i n di sh,t ur ni ng once or t wi ce t o coat bot h si des wel l .

5. Bake i n 350F oven 40 mi nut es, or unt i l f i sh f l akes easi l y.

*** MEUNI ERE SAUCE ***

Combi ne al l i ngr edi ent s and si mmer 5 mi nut es.

NOTE: Thi s r eci pe can be t r i pl ed or quadr upl ed f or a l ar ge gather i ng; usea l ar ge baki ng sheet .

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Baked Game Hens Vacher i e

Reci pe By :Servi ng Si ze : 1 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un Poul t r y

Amount Measur e I ngredi ent - - Preparat i on Method


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- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -6 Cor ni sh game hens3 t easpoons Loui si ana gol d pepper sauce

sal t t o t aste2 t easpoons dry t hyme

cr acked bl ack pepper t o t aste

2 t easpoons dr y basi l3 t abl espoons chopped gar l i cpapr i ka f or col or

4 t easpoons green peppercor ns1 ounce dry whi t e wi ne6 t easpoons Worcest ershi r e sauce

1/ 4 cup chopped par sl ey1/ 2 pound mel t ed but t er

Pr eheat oven t o 350F.

Spl i t Corni sh hens i n t wo and r emove back bone and wi ng t i ps. Seasonhens wel l on al l si des usi ng sal t , pepper , and gar l i c. Usi ng a shar p

par i ng kni f e, cut smal l pocket s i n br east s and t hi ghs of each hen.

I nser t gr een peppercorns i n each pocket and pl ace on baki ng sheet ski nsi de up. Coat each bi r d wel l wi t h Worcest er shi r e, Loui si ana Gol d, mel t edbut t er , t hyme, basi l and papr i ka.

Add addi t i onal sal t and pepper i f necessary. Pour excess but t er andwhi t e wi ne i n bot t om of baki ng pan and pl ace i n oven. Bake f or t hi r t ymi nut es, bast i ng occasi onal l y wi t h dr i ppi ngs.

Hens wi l l be cooked when l egs separ at e easi l y f r om t hi ghs. Remove f r omoven, pl ace hens on ser vi ng pl at t er and keep warm. Add chopped parsl eyt o pan dr i ppi ngs, bl end wel l i nt o sauce and pour over Corni sh hens.

SERVES: 6

Sour ce: Chef J ohn Fol se

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Baked Ham

Reci pe By :Ser vi ng Si ze : 0 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un


1 ham - - whol e( 16- 18l b)5 cups water


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1/ 2 cup ci der vi negar2 cel er y r i bs2 bay l eaves1 t easpoon t hyme6 whol e cl oves6 al l spi ce - - whol e

2 gar l i c cl oves - - chopped1 oni on - - smal l , chopped2 cups br own sugar - - l i ght , f i r m pack1 pi neappl e sl i ces - - canned1 cl oves1 watercr ess1 spr i g par sl ey

1. Put ham i n r oast i ng pan.

2. Combi ne wat er , vi negar , cel er y, bay l eaves, t hyme, cl oves, al l spi ce,garl i c and oni on; pour over ham.

3. Bake i n preheat ed 350F oven 3 1/ 2 t o 4 hour s, bast i ng once ever yhour .

4. Remove f r omoven; cool and r emove ski n.

5. Spr i nkl e wi t h br own sugar ; decorat e wi t h pi neappl e r i ngs and st udwi t h cl oves.

6. Bake i n 300F oven unt i l sugar br owns and dr i es.

7. Garni sh wi t h wat ercr ess or pars l ey and serve.

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Baked Oni ons A La J eanni ne

Reci pe By :Servi ng Si ze : 0 Prepar at i on Ti me : 0: 00Categori es : Si de Di sh *Caj un

Poul t r y


dr i ed mi ntoni ons - med. - one f or each personbuttersal t

1 Reynol ds cooki ng bag - t ur key si ze1 t abl espoon f l our


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Cl ean oni ons and cut of f ends so oni ons wi l l st and st r ai ght up.

Put but t er or margari ne on t op of oni ons. Put mi nt or r osemary or anyseasoni ng you l i ke on top of t he margar i ne.

Pl ace i n cooki ng bag t hat has been shaken wi t h f l our . Sal t t o t ast e.

Seal bag and punch 12 hol es i n t op of t he bag wi t h a car vi ng f ork.

Bake at 325 f or 1 hour , or unt i l oni ons are t ender .

Source: Gour met & Gour mand - J . Wi l son

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Baked Shr i mp Cr eol e

Reci pe By :Servi ng Si ze : 8 Prepar at i on Ti me : 0: 00Categori es : Cr eol e *Caj un

Seaf ood And Fi sh


2 eggs - - sl i ght l y beat en1/ 4 cup water

2 cups shr i mp - - shel l ed/ devei ned

2 cups cornf l ake cr umbsoi lsal t t o t astepepper t o t ast e** *shr i mp sauce***

1 cup chi l i sauce1 cup mayonnai se

1/ 4 cup pi ckl e r el i sh1 egg - - hard- cooked,

- - chopped1/ 2 t easpoon must ard - - pr epared1/ 2 t easpoon oni on - - gr at ed

1 t abl espoon l emon j ui ce

1. Beat eggs sl i ght l y wi t h wat er .

2. Dr y shr i mp on paper t owel s; di p f i r st i nt o cr umbs, t hen eggs, t heni nt o crumbs agai n.

3. Pl ace shr i mp i n wel l - oi l ed shal l ow baki ng pan so t hey do not t ouch;spr i nkl e wi t h sal t and pepper .


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4. Tur n once wi t h a br oad spat ul a so t hat bot h si des ar e oi l ed.

5. Bake i n pr eheat ed 450F oven 6 t o 8 mi nut es.

6. Serve wi t h Shr i mp Sauce or your f avor i t e sauce.

*** SHRI MP SAUCE ***

1. Combi ne al l i ngr edi ent s; chi l l .

2. Serve wi t h baked or broi l ed shr i mp.

NOTE: You may pr ef er br oi l ed shri mp. Fol l ow t he same r eci pe, but cookonl y 2 mi nut es on each si de under t he br oi l er .

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Baked Stuf f ed Red Snapper

Reci pe By :Servi ng Si ze : 10 Prepar at i on Ti me : 0: 00Categori es : Cr eol e *Caj un

Seaf ood And Fi sh


1/ 4 cup cel ery - - chopped

2 t abl espoons but t er or margar i ne2 t abl espoons parsl ey - - chopped6 br ead - - sl i ces, soaked i n

- - wat er1/ 8 t easpoon t hyme1/ 8 t easpoon sage

2 t abl espoons t omato - - chopped1 r ed snapper - - l g, cl eaned( 6l b)

** *r ed snapper sauce***3/ 4 cup sal ad oi l

3 t abl espoons but t er or mar gar i ne - - mel t ed2 t abl espoons l emon j ui ce1 teaspoon sal t

3 t abl espoons Worcest ershi r e sauce3 drops Tabasco sauce

1. Saut cel er y i n but t er unt i l sof t .

2. Add r emai ni ng i ngr edi ent s except f i sh and sauce; bl end wel l , t henstuf f i nto cavi t y of f i sh.

3. Sew cavi t y cl osed or secur e wi t h t oot hpi cks.


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4. Bake uncovered i n but t ered ovenpr oof ser vi ng di sh i n pr eheat ed 350Foven ( al l ow 10 mi nut es per pound) , bast i ng wi t h sauce.

*** RED SNAPPER SAUCE ** * Combi ne al l i ngr edi ent s.

NOTE: Sauce can be made i n advance.

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Baked Tuna St uf f ed Pot atoes


Categor i es : Mai n Di sh Vegetabl es*Caj un


8 l arge baki ng potatoes2 t abl espoons ol eo2 cans t una; - - ( 7 oz. ) , dr ai ned1 t abl espoon oni on - - gr at ed1 t abl espoon parsl ey - - chopped1 can cheddar cheese soup

1/ 4 t easpoon papr i ka2 drops Tabasco sauce

1/ 4 t easpoon sal t4 sl i ces Ameri can cheese - - hal ved

Wash pot at oes and r ub ski ns al l over wi t h ol eo. Pri ck wi t h f or k.

Bake on oven r ack i n pr eheated 400F oven f or 1 1/ 2 hr s. or unt i l t ender .

Combi ne t una oni on, parsl ey, soup, papr i ka, Tabasco sauce and sal t . Tosswi t h f or k t o br eak up t una and bl end wel l .

Remove 1" sl i ce f r om t op of each potat o. Scoop out i nsi de of pot at oes,l eavi ng shel l .

Add potatoes t o t una mi xtur e, t ossi ng t o mi x wel l .

Spoon l i ght l y i nt o pot at o shel l s, moundi ng hi gh. Top each wi t h 1/ 2 sl i ceof cheese.

Retur n t o oven unt i l cheese mel t s.


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Baked Vegetabl e Gumbo Cr eol e

Reci pe By : Tony Bur ke : 10 Preparat i on Ti me : 0: 00Servi ng Si ze : 10 Prepar at i on Ti me : 0: 00Cat egor i es : *Caj un Gumbo


1 pound f r esh okra - - di ag. sl i ced2 packages f r ozen sl i ced okra - - ( 10oz)

boi l i ng sal t ed wat er1 r i b cel er y - - di agonal l y sl i ced

2 bel l pepper s - - i n str i ps2 packages f r ozen l i ma beans - - ( 10oz)8 ear s f r esh cor n ker nel s2 packages f r ozen corn - - t hawed( 10oz)

but t er or mar gari nebread cr umbs

1 smal l oni on - - chopped4 r i pe t omat oes - - sl i ced2 ser r ano chi l es - - t hi nl y sl i ced1 t easpoon chopped f r esh basi l

1/ 2 t easpoon dr i ed basi l - - cr umbl edsal t t o t astebl ack pepper t o taste

1/ 2 cup shredded Mont erey J ack

1. Cook f r esh okr a br i ef l y i n boi l i ng sal t ed wat er ; dr ai n.

2. Bl anch cel er y i n boi l i ng sal t ed wat er .

3. Add bel l peppers and l i ma beans and cook unt i l j ust t ender; dur i ngl ast 30 seconds, add cor n ( do not over cook) , t hen dr ai n vegetabl es.

4. But t er a l arge baki ng di sh and spri nkl e wi t h br ead cr umbs; add al ayer of cor n- bean mi xtur e and okr a.

5. Combi ne oni on, t omatoes and basi l ; spoon l ayer of oni on- t omato

mi xt ur e over bot t om l ayer i n di sh.

6. Spr i nkl e wi t h chi l es and season wi t h sal t and pepper .

7. Dot wi t h but t er and spr i nkl e wi t h br ead cr umbs.

8. Repeat l ayer i ng unt i l casser ol e i s f i l l ed.


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9. Top wi t h a l ayer of okr a t hat has been di pped i n cr umbs and l i ght l ysaut ed i n but t er ; spr i nkl e evenl y wi t h shr edded cheese i f desi r ed.

10. Bake uncovered i n pr eheat ed 300' over f or 1 hour .

NOTE: Thi s can be baked i n the morni ng and reheat ed sl owl y bef ore

servi ng. I t t ast es even bet t er t he second day.

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Bananas Fost er


Categori es : *Caj un Desser t sFrui t s


1/ 2 cup f i r ml y packed brown sugar1/ 4 cup but t er - - ( not mar gar i ne)

4 r i pe bananas - - pe

bill wight cajun

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