cajun cookbook

8/10/2019 Cajun Cookbook

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Contents Appetizers

Gumbos and Soups

Casseroles, Rice Dishes, andStuffed Bread

Meat Dishes

Seafood Dishes

Vegetables

Breads

Desserts


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Appetizers


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Cajun Seafood Balls1 lb fresh crabmeat, drained1/4 lb small shrimp1/4 lb crawfish3 med potatoes, cooked and mashed1 med onion, minced fine1 clove garlic, minced fine2 tbs fresh minced parsley2 tbs fresh minced green onions1 tbs fresh minced jalapeno pepper1-1/2 cups plus 1/3 cup sifted all-purpose flour1 egg beaten2 to 4 tbs skim milk2-1/2 tsp salt1/4 tsp white pepper2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions,garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stiruntil well blended.

Shape into 32 balls using about 2 tbs of mixture for eachball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until goldenbrown, drain well.

Serves: 8


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Hush Puppies1 cup yellow cornmeal1/2 cup self-rising flour1 tbs sugar1 egg1 med onion, finely chopped1 cup milk

Vegetable oil

Stir all ingredients, except oil, together. Drop by tablespoonsinto hot vegetable oil, about 370F until golden brown on allsides. Drain on paper towels.

Cajun Seasoned Pecans1/3 cup butter or margarine4 cups pecan halves (about 1 lb)1 tsp Cajun seasoning, or to taste

Put butter and pecans in large, shallow roasting pan. Toastin preheated 325F oven 15 minutes, stirring occasionally.Sprinkle with seasoning and toast 15 minutes longer, stirringoccasionally. Cool, then pack airtight and store in cool dryplace. Will keep 1 month.

Makes 4 cups.


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Crab Avocado Dip6 to 8 oz crab meat, thawed if necessary1 avocado, peeled and diced1 tbs lime juice1 tbs grated onion1 tsp Worcestershire sauce1 pkg (8 oz) cream cheese, softened1/4 cup dairy sour cream

Assorted crackers or raw vegetable slices

Drain and slice crab if necessary. Blend avocado, lime juice,onion and Worcestershire sauce in blender or food processoruntil smooth. Add cream cheese and sour cream; blend well.Fold in crab. Cover and chill thoroughly. Serve with crackersor vegetables.

Makes 2-1/2 cups dip.

Crabmeat Dip1/4 lb of butter1/2 bunch of green onions1/4 bunch chopped Parsley2 tbs of flour1/2 cup milk1 lb cheese

1 lb crabmeatSalt and pepper to taste

Melt butter on medium fire. Add green onions and parsley. Add flour and milk. Cook until thick. Add cheese, crabmeatand seasoning. Cook for about another 5 to 10 minutes.


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Couch-Couch2 cups cornmeal1 tsp salt1 tsp baking powder1 cup milk cup oil

Mix cornmeal, salt, baking powder and milk. Add to hot oilin cast iron skillet over high heat. Let crust form. Give agood stir and lower heat to low. Cover and cook about 15minutes; stirring often. Serve with milk and sugar as cereal,or with cane syrup and crisp bacon.

Crawfish Dip1 lg pkg Philadelphia cream cheese1/2 tsp lemon juice1 tbs juice1 tbs mayonnaise1-1/2 tsp ketchup

Hot pepper sauce to own taste (2 tsp or more)1/4 tsp onion1/2 cup boiled crayfish pieces

Soften Philadelphia cream cheese. Add lemon juice,mayonnaise, ketchup, hot sauce and onion. Mix togetherwell, add crayfish pieces and mix again. Serve as dip with

chips or spread on crackersMakes about 1 cup.


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Hot Crab DipTwo 8 oz pkg cream cheese, softened1/2 cup mayonnaise1/4 cup Chablis or other dry white wine2 green onions, chopped2 cloves garlic, minced1/2 tsp Worcestershire sauce12 oz crabmeat1/4 cup chopped pimentoCrackers, fresh vegetables or bread cubes

In small bowl with mixer at medium speed, beat creamcheese until smooth and fluffy. Gradually beat inmayonnaise, wine, green unions, garlic and Worcestershireuntil smooth and well blended. Stir in crab and pimento.Spoon mixture into 2-quart casserole.

Bake at 350F for 20 minutes or until very warm, stirringonce. Stir before serving. Serve with crackers, freshvegetables or bread cubes for dipping. Makes 3-1/2 cups.

Hot Crab Dip II1 lb lump crabmeat1/2 cup butter or margarineTwo stalks of celeryOne med onionOne med bell pepper

Chop finely onion, celery, and bell pepperOne tsp minced jalapeno pepper. (optional)

Saut all of the above ingredients on low heat in blackskillet. Stir frequently to prevent burning one area. Saut forabout 10-15 minutes or until celery, onion, bell pepper,


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jalapeno, and butter has a creamy consistency. Add one canCream of Mushroom Soup. Add crabmeat. Cook slowly for18-20 minutes, stirring frequently to prevent crabmeat fromsticking. Papa Dash Low Sodium Lite Salt Blend may beadded to taste. Place in fondue or serve hot.

Hot Oysters and

Mushrooms Dip2 dozen oysters, drained & chopped1 cup onions, finely chopped1/2 cup green peppers, finely chopped2 ribs celery, finely chopped1/4 tsp minced garlic1/3 cup margarine3 large drops of Tabasco sauce1 can golden mushroom soup1 tbs finely chopped onion tops1 tsp finely chopped parsleySalt and pepper to taste

In a sauce pan, heat margarine, add vegetables exceptgreen onions and parsley. Saute until vegetables are tenderthen add oysters and until oysters shrivel up. Add Tabascoand soup (do not dilute soup). Cook on low heat for threeminutes then add green onions and parsley and cook anadditional two minutes stirring constantly. Add salt and

pepper to taste.Serve with French bread rounds, crackers or Melba toast.


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Oysters Rockefeller1/2 pkg Frozen Chopped Spinach6 Green Onions2 Sticks Green Celery1/3 Bunch Parsley1/3 Head Lettuce1/4 lb Softened Butter3/4 cup Bread Crumbs1 tbs Lea & Perrins Worcestershire Sauce1 tsp Anchovy Paste1 Dash Hot Sauce1-1/2 tbs Absinthe Flavor Ed Liqueur1/4 tsp Salt3 Dozen Oysters1/4 cup Grated Parmesan Cheese

*** Blend until smooth, spinach, onions, celery, parsley andlettuce in electric blender, or mince finely. Mix togethersoftened butter and 1/4 cup of bread crumbs in a largemixing bowl. Add blended greens and stir to mix. Addremaining ingredients with the exception of oysters, cheeseand remaining bread crumbs. Mix thoroughly. Drain oysters

from shell. Place oysters back on half shells, set on pan ofice cream salt which has been heated for 20 minutes in 450Foven. Spread 2 tbs sauce over each oyster. Combineparmesan cheese and remaining bread crumbs and top eachoyster with 1 tsp of the mixture. Bake in 450F oven forabout 25 minutes or until lightly browned.

Yield: 6 Servings


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Stuffed MushroomsOne dozen large fresh mushroomsOne dozen med shrimp, fresh, deheaded, shelled,deveinedOne dozen strips of thin baconSalt and pepperGarlic powderCooking oil

Stem, wash, and pat dry mushrooms. In each mushroomcap, curl a shrimp, season lightly, then wrap mushroom instrip of bacon. You may need to secure bacon and shrimpwith a toothpick. Pour about 3-4 inches of vegetable oil intoheavy saucepan and heat over medium heat. When oil ishot, gently slide in mushrooms a few at a time. Fry untilbacon is crisp. Drain on paper towels. Serve with assortedhot and savory sauces, hot or cold.


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Shrimp Mold2 pounds fresh or frozen shrimpTwo 8-ounce packages cream cheeseTwo 10-ounce cans cream of shrimp soupOne 10-ounce can tomato soup2 cps mayonnaise1 cup celery, chopped1 cup onions, chopped1 cup green peppers, chopped1 cup green onions, chopped2 tablespoons Worcestershire sauce3 packages Knox gelatin1/4 cup warm waterOptional seasoning

In a saucepan bring soup and cheese to a boil. Simmer untilcheese is smooth. While cheese and soup are cooking, mixtogether shrimp, celery, green peppers, onions and greenonions in a food processor, until finely chopped. in a largebowl mix chopped ingredients with mayonnaise,Worcestershire sauce, soup and cheese. Mix gelatin wellwith warm water. Pour into mixture. Mix well.

Pour into greased pan or mold-style pan. Chill 3 to 4 hoursor overnight. Remove from pan by setting in lukewarmwater or at room temperature. Garnish and place on favoriteplatter. Serve with favorite crackers or chips.

Serves 20.


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Crab Quiche8 ounces crab meat1 unbaked, 9 inch deep dish pie crust, roomtemperature1-1/2 cups shredded Swiss cheese1/2 cup fresh Parmesan cheese, grated1-1/2 cups half and half4 eggs, beaten

Place crab in pie shell, setting aside a few pieces fordecoration. Combine remaining ingredients in medium bowl.

Pour over crab, top with remaining crab pieces. Bake at425F for 15 minutes. Lower temperature to 350F and bake30 to 35 minutes or until knife inserted in center comes outclean. Let stand 10 minutes before serving.

Serves 4 to 6.


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Gumbos and Soups


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Chicken and OysterGumbo

One 3 lb. chicken (hen)2 cup roux3 lg. onions2 bell peppers14 qts. water1 cup chopped green onion tops and parsley4 doz. oysters

Smother the onions, celery and bell peppers in the roux untilpartly cooked and then add water. Boil for 3 hours, then addchicken and boil for 1 hour longer on low fire or until chickenis tender. While gumbo is still boiling, add chopped greenonion tops and parsley and oysters, cover pot and turn offfire.

Serves 14

Chicken Stew1 cup flour1/2 cup oil1 large onion, cut fine1 chicken, cut in pieces1 cup shallots, cut fine

Make roux by cooking flour in oil, browning as desired. Addonions, then the shallots. Add chicken, Stir 5 minutes. Addwater. Cook 1 hour.

Serves 8.


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Chicken and SausageGumbo

3 large spoons roux2 large onions1 large bell pepper2 stalks celeryFile to taste1 small bottle chicken bouillon cubes1 chicken5 lb sausage

Chop onions, bell peppers, celery, garlic and add to boilingwater and roux. Let boil for 15 minutes and add file. Boil for1-1/2 hours. Add chicken and put on a slow boil for 1/2hour. Add sausage and simmer for another 1/2 hour. Seasonto taste.

For an added taste, top with fine chopped parsley and oniontops. Serve over fresh rice, with French Bread and potatosalad.


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Crab Bisque1 can tomato soup1 can mushroom soup1 can pea soup1 qt. homogenized milk1 cup sherry wine2 tbsp. granulated sugar1 tsp. salt1/8 tsp. Worcestershire sauce5 drops hot sauce1 lb. crab flakes

Go over crab carefully to remove all cartilage, and bits ofshell. Rub lumps out of each can of soup separately. Slowlyblend the three soups together. Add the milk, a little at atime, very slowly, stirring constantly. Place in top of doubleboiler, over boiling water. Add sugar and seasonings. Addsherry, a few drops at a time, stirring constantly. Tenminutes before serving, fold the crab in carefully. Nevercover at any time. Serve very hot with a dash of whippedcream on top, if desired.

Serves 10


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Crawfish BisqueCrawfish Stew:1 lb. cleaned crawfish tails1 cup finely chopped onions1 cup finely chopped celery1/4 cup finely chopped bell pepper1 or 2 cloves garlic (depending on size) finelychopped1 tsp. tomato paste1/2 cup flour1/2 cup oil1/4 cup finely chopped parsley and green onion topsSalt, black pepper, and red pepper (cayenne) to taste1 tsp. paprika

Start with the roux. Brown flour and oil in iron skillet untildark brown. Stir constantly to avoid scorching. After the rouxis cooked to the desired color, add the onion, celery, andbell pepper and cook until soft and transparent. Stirconstantly at a low temperature. Add crawfish fat andtomato paste. Cook for 5 minutes longer. In the meantimeput about 6 cups of luke warm water in a medium size kettle

(do not use a black cast iron pot for this will discolor yourcrawfish). Add the above mixture to the water and cook forabout 1 hour -- so that all the vegetables are cooked.Season to taste. If more liquid is needed, instead of water,add a can of chicken broth. Add the seasoned crawfish tailsto the stew and continue cooking for about 20 minutes.

Stuffing for Crawfish Heads:1 lb. cleaned crawfish tails with fat1 cup finely chopped onion1 cup finely chopped celery1 or 2 finely minced garlic cloves1/4 cup oil


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10 to 12 slices of day old bread or the equivalent inFrench bread which has been toasted and runthrough a blender until it is the consistency of crackercrumbsSalt and black pepper, and cayenne pepper to taste2 slightly beaten eggs

Saute onion, celery, and minced garlic in oil until all aretender. Add seasonings and the crawfish fat. Cook for a fewminutes. Add tails, which have been finely chopped, and thebread crumbs and mix thoroughly. Cook over very low heatuntil all ingredients have thoroughly blended -- you mayhave to add water (or stock) and about 4 tablespoons butteror margarine so the mixture will be moist. Remove fromheat and cool slightly -- gradually add the beaten eggs tothe mixture and stir until all egg has been absorbed. Addfinely chopped parsley and green onion tops. In themeantime, remove eyes from the crawfish head and boilhead for a few minutes to clean them. Stuff each head withthe mixture -- they should be filled with enough to form arounded-off top. About 30 minutes before the bisque is to beserved, place the stuffed heads on a baking sheet or panand bake in oven at about 325F until the tops have becomecrisp and slightly brown. Drop the stuffed heads into the hot

stew, add finely chopped parsley and green onion tops.Serve piping hot over steamed rice.


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Seafood Gumbo2 lg. tbsp. oil3 lge tbsp. flour2 lg. onions, chopped2 cup okra, chopped2 tbsp. oil1 can tomatoes3 pods garlic, minced2 qt. waterSalt, Black and red pepper1/2 cup parsley, finely chopped1/2 cup green onion tops, finely chopped2 lb. shrimp1/2 pint oysters1 can crabmeatSeveral whole crabs, cleaned and their claws

Make roux of oil and flour, stirring constantly until darkbrown. Add onions and garlic to roux and cook for a fewminutes longer, then add water and salt and pepper.Combine onion-roux mixture with okra and simmer for about30 minutes. Add shrimp, oysters, crabmeat and whole crabs

and simmer until crabs are cooked. Add parsley and greenonions and simmer another 15 to 20 minutes. Serve overrice and let each person add fresh file to their taste.


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Casseroles, RiceDishes, and

Stuffed Bread


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Jambalaya1 chicken cut in small pieces3 tablespoons olive oil1 onion, chopped2 ribs celery, chopped1 bell pepper, chopped2 cloves garlic1 can mushroom soup2 soup cans water3 cups rice, rawSeasonings to taste2 tablespoons onion tops, chopped2 tablespoons parsley, chopped

Cut chicken in small pieces and brown in olive oil. Sauteonions, celery, bell pepper, and garlic with chicken. Addmushroom soup, water, seasonings, and rice. Turn-heatdown low. Just before serving, add onion tops and parsley.

Serves 10-12.


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New Orleans Red Beansand Rice

6 slices bacon, cut into 1-inch pieces2 onions, cut into 1/2-inch wedges1 garlic clove, minced1 can (13-3/4 or 14-1/2 oz.) beef broth1 cup brand rice1 tsp. dried thyme1 tsp. salt (optional)1/2 cup diced green bell pepper2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10-inch skillet over medium heat untilbrowned but not crisp, about 5 minutes. Remove bacon fromskillet; drain off all but 2 tablespoons drippings. Add onionand garlic to skillet; cook until onion is tender but notbrown, about 5 minutes. Add enough water to beef broth tomake 2-1/2 cups. Add to skillet and bring to a boil. Stir inrice, bacon, thyme and salt. Cover tightly and simmer 15minutes. Add green pepper, cover, and continue cooking 5minutes. Remove from heat. Stir in beans. Let stand covered

until also liquid is absorbed, about 5 minutes.Makes 6 servings


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Rice Dressing1 lb lean ground beef1 lb ground pork sausage, mild1 cup cooked rice1/2 cup cooking oil1/2 cup chopped bell pepper1 cup chopped onions1/2 cup chopped celerySalt, pepper, and hot sauce to taste1 clove garlic1 bunch green onion, chopped1 tbs minced parsley

In skillet saute ground meat and sausage in 1/4 cup of oiluntil brown. Drain grease and set aside. In another skillet,saute onions, bell pepper, celery, garlic, green onions andseasonings in remaining 1/4 cup of oil. Add parsley. In largebowl, mix all the ingredients well.

Serves four to six.


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French Quarter MuffalettaSandwich

4 oz each sliced Genoa salami and ham1/2 cup thinly sliced celery1/4 cup green pimiento-stuffed olive pieces, choppedand drained2 tbs pepperoncini*, chopped and drained2 tbs olive oil1 clove garlic, minced4 sliced Provolone cheese (3/4 oz each)4 Kaiser rolls, split

Combine celery, olives, pepperoncini, olive oil and garlic.Spread bottom half of each roll with equal amounts of olivemixture. To assemble sandwiches, layer with equal amountsof cheese, salami and ham.

Top each with equal amounts of remaining olive mixture.Close sandwich with roll tops.

4 servings.


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Dons Seafood CornbreadDressing

2 lbs chicken giblets (substitute a hen)1 pint milk cup all purpose flour2 cups cornmeal6 eggs2 level tsp baking powder lb melted butter1 cup chopped onions cup chopped celery2 cloves garlic, minced2 buns, soaked in water cup cooking oil1 level tsp saltBlack pepper and cayenne to taste cup chopped green onion tops and parsley2 quarts cold water

Season chicken generously with salt, black pepper, and redpepper. Boil in 2 quarts of water, until hen is tender.

Remove hen from broth. Save broth.Grind hen until fine, put back in broth, and let set. Put cup cooking oil in heavy pot with onions, celery, and garlic.Cook in uncovered pot over medium heat, until onions arewilted. Add hen and broth to this mixture and cook overmedium heat, STIRRING CONSTANTLY, until mixture forms

a thick gravy. Set aside.

Make cornbread by combining cornmeal, flour, bakingpowder, and salt. Mix well. Add 3 beaten eggs, meltedbutter, and milk. Mix well, and bake in 350 oven for 20minutes. (more on next page)


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In large bowl, crumble cooked cornbread, add soaked,mashed buns, 3 beaten eggs, hen mixture, green onions andparsley. Mix well. Put in greased pan and bake in 350 ovenfor 20 minutes. Serves 10.

Dad s Cornbread 1 cup flour1 cup cornmeal cup sugar cup oil2 eggs4 tsp baking powder1 pinch salt1 cup milk

Mix all ingredients and bake in cast iron skillet at 425 for20-25 minutes.

Mexican Corn Bread

2 boxes of corn muffin mix3 jalapeno peppers1 can Kraft grated parmesan cheese2 cups milk cup cooking oil3 eggs2 sm cans Mexican corn

Browned ground meat (optional)Mix all ingredients, and bake at 375 for 25 minutes. Youwant it moist in the middle. Dont wait until it browns on thetop. It may become dry.


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Stuffed Cajun Bread2 links hot smoked sausage1 pound lean ground meat1-1/2 teaspoon garlic powderSalt and pepper to taste2 loaves of frozen bread3 cups shredded cheddar cheese3 tablespoons Worcestershire sauce

Preheat oven to 350F. Thaw bread according to instructions.Chop links into small pieces. Brown ground meat andsausage together. Add Worcestershire sauce and garlicpowder. Set aside after cooking. Roll bread out like pizzacrust. Add meat across center. Sprinkle cheese on top ofmeat. Fold over with buttered hands and pinch endstogether. Bake at 350F for 20 minutes or until golden brown.Serves 5.


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Meat Dishes


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Moms Sticky Chicken 2 TBS cooking oil1 TBS sugar2 TBS butterChicken with skin on3 medium onions chopped bell pepper chopped1 stalk celery chopped2 cloves garlic minced2 cups chicken stock or waterCajun seasoning

Season chicken and set aside. Get cooking oil hot, then addin the sugar. Now you need to burn the sugar. You really

dont want to burn it but you want to pretty damn close. You

want the sugar to get good and dark. When it gets a darkcaramel color add in the butter.

Once the butter melts add in the chicken, skin side down.Now that the chicken is in there LEAVE IT ALONE. If youkeep picking it up you are going to have skin that sticks tothe bottom of the pot and skin chicken that doesnt brownpretty. You will start seeing that the chicken is getting brownon the edges then you can take a peak and see if it is readyto flip. If you have your heat too high you may need to add

a little water in the browning process to keep it fromburning.


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Flip the chicken over and make the other side look just asgood. Be very careful to make sure that the skin stays onthe chicken. Take the chicken out the pot and set aside.

Add a little cooking oil to the pot to burn the sugar. At thispoint there is lots of grease in the pot. DUMP most of thatout. You will need to leave a little but not much.

Add in the onions, celery, bell pepper and garlic. Stir itaround a little and as it starts making liquid it will startsoftening the bits on the bottom of the pot. Now is a goodtime to scrap all those bits off.

Let it cook for about 10 minutes then put your chicken backin the pot.

Now add 2 cups of liquid (chicken stock or water). Cover thepot and let it cook 30 45 minutes until the chicken andonions are all cooked. Check on it a few times to make surethat it isnt sticking. If it starts sticking add some extraliquid.

Uncover the pot and let the gravy thicken and you are done.If you would like your gravy a little thicker then you can add

a little cornstarch mixed in some water.


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Moms Chili Con CarneMicrowave Chili

1 cup chopped onions cup chopped green pepper1 tbsp vegetable oil1 lb ground beef1 (16 oz) can tomatoes1 (8 oz) can tomato sauce1/3 cup ketchup1 (16 oz) can chili beans drained tsp chili powderDash Cayenne pepper1 bay leaf tsp oregano1 tsp salt

Place onion, green pepper and oil in 2 quart microwavablecasserole dish. Cook in microwave on full power for 4 to 5minutes, or until onion and green pepper are tender.

Add ground beef. Cook on full power for 4 to 5 minutes, or

until beef is no longer pink. Stir halfway through cookingtime. Drain.

Blend in remaining ingredients. Cook full power for 10minutes, or until heated through. Stir halfway throughcooking time. Remove bay leaf. Makes 4 to 6 servings.


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Seafood Dishes


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Crawfish Etouffee1 pound crawfish tails1/4 to 3/8 lb butter1 tbs flour1 med onion, chopped1 tbs bell pepper, choppedGreen onion topChopped parsley1 can of cream of mushroom soup (optional)Salt and pepper to taste

Melt butter or margarine in heavy skillet. Add flour and stiruntil blended. Add chopped onion, chopped bell pepper andcook until tender Add crawfish fat and cream of mushroomsoup and cook about 10 minutes, stirring occasionally. Addcrawfish tails and cover. Let cook 15 to 20 minutes on low.

Add salt and red pepper to taste. Add green onion tops andparsley. Simmer covered until seasonings blend. Serve overrice. Water may be added to mixture, but not necessary.

Crawfish Fettuccine3 sticks of butter3 medium onions, chopped3 ribs celery, chopped2 medium bell peppers, chopped

4 tablespoons chopped parsley3 pounds crawfish tails, peeled1 pint half and half1 pound Velveeta cheese, cubed2 tbsp Jalapeno peppers cut into small pieces3 cloves garlic, minced


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Salt, red and black pepper to taste1 lb package of fettuccine noodles cup all-purpose flourParmesan cheese for sprinkles

Preheat oven: 350F. Melt butter in a large sauce pan. Addonions, celery and bell pepper. Cook until tender,approximately 15 minutes, stirring frequently to preventsticking. Add flour, blend in well. Add parsley and crawfishtails. Cook covered 20 minutes. Add half and half, cheese,

jalapeno, garlic, salt and pepper. Mix well. Cover and cookon low heat 20 minutes, stirring occasionally. Cookfettuccine according to package directions. Mix crawfishmixture and fettuccine noodles thoroughly. Pour mixture intotwo 3 quart casserole dishes sprayed with cooking spray.Sprinkle top with Parmesan cheese. Bake in preheated 350degree oven for 15-20 minutes until heated thoroughly.

Crawfish Casserole1 lb peeled crawfish

1 stick butter1 small pkg frozen seasoning blend (onions, bell pepper ect)1 can cream of mushroom soupI can cheddar cheese soup2 cups cooked riceBreadcrumbs

Put seasoning blend in pot add stick of butter saute addcrawfish tails saute until crawfish is cooked. Add soupsseason to taste. Then add cooked rice and mix well. Pourinto sprayed casserole dish and sprinkle casserole withbreadcrumbs.Bake in oven 350 degrees approximately 30 mn. Enjoy..


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Crawfish Pies1 stick butter (1/4 lb)1 cup onions3 cloves garlic1/2 cup celery1/4 cup green onion tops1 can cream of mushroom soup1 can (large) Pet milk2 pounds crawfish1 cup bell peppers1/2 cup cheddar cheeseFour 9-inch pie shells

Preheat oven to 350F. Cooking time 45 minutes or untildone. Saute onions, butter, garlic, celery, onion tops, andbell peppers. Add Pet milk, cream of mushroom soup andtwo pounds of crawfish. Saute a few minutes with all of theabove. Add cheddar cheese and then pour in pie shells. Topwith two pie shells. Put six slits in each pie and bake for 15minutes at 350F, then reduce to 300F until golden brown.

Serves: 8


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Fried Catfish8 catfish filets, 8 oz eachCajun seasoningGarlic powderCorn flourCornmeal1/2 bottle hot pepper sauce1/2 bottle Dijon mustard

Season fillets with Cajun seasoning, garlic powder andmarinate in blended hot sauce and mustard. Place inrefrigerator for 2 or 3 hours. Dredge fillets in equal parts ofcorn flour and corn meal. Fry filets in peanut oil.

Fried OystersPlace oysters in colander to drain. Remove bits of shell. Putcorn meal (or corn meal and flour) in a paper bag. Seasonwith Cajun seasoning. Shake a few oysters at a time in the

corn meal. Fry in hot fat 375F cooking a few at a time, untilbrown.

Or season oysters, roll in flour, then dip in egg, milk mixture,and again in seasoned corn meal or fine cracker crumbs. Fryin hot oil. Drain on absorbent paper.


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Fried Shrimp4 pounds large deveined shrimp2 tablespoons dijon mustard4 ounces your favorite Louisiana Hot Sauce4 cups all purpose flour2 tablespoons cayenne pepper3 tablespoons Tony Chachere's seasoning1 gallon oil

Marinate shrimp with dijon mustard and hot sauce for 4hours in refrigerator. Heat oil to 350. Drag shrimp throughseasoned flour thoroughly and fry for 3 minutes. Drain onpaper towels. Serve immediately for best taste. Serve withfresh tartar sauce and lemon wedges.

Serves 8.

Fried Soft Shell Crabs6 soft shell crabs1 egg

1 cup milk1 cup flourCajun seasoningLemon slices and chopped parsley

Remove the soft feelers under each side of the shell Removeeyes, mouth and sandbag under mouth Wash crabs well in

cold water and dry on paper towels. Mix milk and egg andseason with Cajun seasoning. Soak crabs in this mixture for1 hour. Roll in flour and fry in deep fat fryer for 20 minutesor until reddish brown. Garnish with lemon slices andchopped parsley and serve with tartar sauce. Serves 6


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Mushroom Bacon ShrimpDelight

1 pound medium shrimp12 medium to large mushrooms1 pound breakfast baconCooking oilGarlic salt

Special utensil: Toothpicks, heavy frying pan

Stove temperature: medium heat. Wash head, shell anddevein shrimp. Wash, stem and pat dry mushrooms. Seasoneach shrimp with garlic salt. Stuff each mushroom cap witha seasoned shrimp. Wrap in bacon, secure with a toothpickand fry in hot oil until bacon Is crisp. Drain excess grease onpaper towels. Serve as finger food with assorted hot sauces.

Serves 3-4.


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Oyster Au Gratin1 pt. oysters6 slices buttered toast2 eggs, beaten1 tsp. salt1 tsp. prepared mustard1/2 tsp. paprika1/2 cup milk1 cup grated cheese

Trim crusts from bread. Cut each slice into quarters.Combine beaten eggs, seasonings and milk. Arrange layer ofbread in buttered casserole, cover with layer of oysters.Sprinkle with grated cheese. Repeat layer, pour milk mixtureover contents of dish and cover with grated cheese. Placecasserole in pan of hot water, bake in moderate oven 350Ffor 30 minutes or until brown.

Makes 6 servings


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Oysters en Brochette1 doz. fresh oysters

All purpose flour6 bacon slices, cut into 1 inch pieces

Vegetable oil1 slice bread, toasted and cut in half lengthwiseShredded lettuceTomato slicesFrench fries (optional)Fresh parsley sprigs (optional)

Dredge oysters in flour; alternate with bacon on 2 woodenskewers. Deep fry in hot oil until golden brown. Drain well.Place on toast to serve. Arrange lettuce, tomato, and pickleson plate. Serve with French fries and garnish with parsley ifdesired.

Makes 2 servings.


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Shrimp Creole1/3 cup corn oil1/4 cup flourOne 8-ounce can tomato sauce2 pounds medium shrimp, cleaned and deveined1/2 cup green onions and top, chopped1 medium onion, chopped4 cloves garlic, chopped1 can choice-cut peeled tomatoes1/2 cup hot water1/2 cup fresh parsley, chopped1/4 cup green pepper, chopped1 to 1-1/2 teaspoon salt1 whole bay leaf1/2 teaspoon crushed thyme1 thin slice of lemonCayenne pepper to taste2 to 3 cups white rice ring

In a large skillet, heat oil and blend in flour, stirringconstantly until mixture is medium brown (about 7 minutes).

Add chopped onion and cook until almost wilted but not

brown. Add water and cook until thick, stirring constantly. Add tomato sauce and mix thoroughly. Add garlic, salt, bayleaf, thyme and cleaned shrimp and cayenne pepper totaste. Cook until shrimp are half done. Add green pepper,drained tomatoes, green onions and lemon slice. Continuecooking over medium to low heat until shrimp are tenderand vegetables are still tender crisp, (If sauce is too think,

thin with sauce from drained tomatoes). Check seasonings.Remove bay leaf and lemon slice. Stir in finely choppedparsley. Serve inside of rice ring or over cooked rice.


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Shrimp Stew2 lb peeled shrimp4 sliced, boiled eggs (feel free to leave these out if itfreaks you out too much)1 cup chopped onions1 cup chopped bell peppers1 cup flour5-6 cups water3/4 cup cooking oil2 tsp parsley flakes4 tsp Cajun seasoning or season to tasteBlack pepper if desired.

Put flour and cooking oil into an iron skillet. Heat, stirringconstantly until dark brown (the color of an OLD penny).

Add onions and bell peppers to roux. Cook until onions areclear. Pour the roux mixture into a large pot then addshrimp, parsley, water, seasoned salt and pepper. Cook overa medium heat until mixture comes to a boil. When shrimpare cooked add the sliced egg. Cook for an additional fiveminutes. Serve over white rice.


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Stuffed Shrimp4 lb jumbo shrimp, butterfly1 lb white crabmeat1 cup onion, finely chopped1/2 cup margarine2 ribs celery, finely chopped1 tsp garlic, minced2-3/4 cups plain bread crumbs2 eggs, well beatenSalt and pepper to taste

*To butterfly shrimp, carefully peel shrimp leaving last jointof tail on. De-vein shrimp by splitting tail all the way to last

joint. Cut through tail 3/4 of the way, remove vein. Set asidein a bowl covered with ice.

In a Dutch oven, melt margarine over medium heat. Sautvegetables until tender, add flake crabmeat. Season lightlywith salt and pepper. Add to vegetable mix. Continue tocook for 15 minutes with the lid on. Add 3/4 cup breadcrumbs mixing in with crabmeat and vegetable mix. Mixwell, then set aside to cool. Remove shrimp from ice, with a

tablespoon, scoop a spoonful of crabmeat. Fill the slits ofshrimp all the way to the last joint of tail (amount ofcrabmeat varies with size of shrimp). Dip shrimp in egg, rollin bread crumbs, place on waxed paper. Fry in hot oil untilgolden brown. (To eliminate additional fatty oils, spraystuffed breaded shrimp with butter flavored non-stick spray).Bake at 350F for 15 to 20 minutes or until golden brown.

Stuffed shrimp may be frozen prior to cooking for use atsome other time. If well sealed, they will hold well in thefreezer.


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Vegetables


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Potato Salad8 medium potatoes (peeled)6 boiled eggs6 tbs mayonnaise1 tbs bold & spicy mustardSeason salt (to taste)Black pepper (to taste)Water

Put potatoes and eggs in a large pot to boil over a mediumheat, when able to pierce potatoes with a fork then they arecooked. Drain water from potatoes and eggs. Take eggs outof pot and rinse with cool water until able to peel the eggsand set aside. Put potatoes into a large mixing bowl andmash potatoes with a potato masher. Also, at this time,mash the eggs with the masher then add the eggs to thebowl of potatoes. Add mayonnaise, mustard, season salt andblack pepper to mixture and stir thoroughly.

String Bean Casserole

2 cans of string beans (French style, or whole stringbeans)1 can cream of mushroom soup (roasted garlic)2 big cans of French style onions2 lb bag of grated Mexican style cheese

Drain all string beans! Mix string beans, cream of

mushroom soup, 1 lb cheese, and 1 can of Frenchstyle onions. Season to taste. If too dry, add a littlemore cream of mushroom soup. Bake at 350 for 25-30 minutes. Add the rest of the cheese, then theother can of French style onions on top. Brown andmelt cheese. Ready to eat.


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Candied Yams8-9 yams (or sweet potatoes)1 can evaporated milk1 cup miniature marshmallows1 cup chopped pecans

Approximately 3 tbs clear corn syrup3-1/2 cups sugar1/4 lb margarine or butter

Peel potatoes (leave whole) and boil until tender. Add a patof butter in water to keep pan from sticking. Removepotatoes from water an let drain for 5 minutes. Arrangesliced potatoes (sliced not too thin) in a large baking dish10x14-1/2 inch. You can make two layers.

Measure sugar in sauce pan and add one large can ofevaporated milk. Heat well until sugar is dissolved. Pour oversweet potatoes. Add (cut up) margarine or butter and cornsyrup. Cook in a 350F oven for approximately an hour oruntil thick syrup forms in pan. Remove from oven. Addchopped pecans and return to oven for another 15 minutes(to roast pecans). Add marshmallows last and bake until

golden brown.

Fried EggplantPeel and slice (1/4 inch thick) eggplant crosswise.Soak in slightly salted cold water for 30 minutes.

Drain in colander. Fry in hot deep fat until nicelybrowned on both sides. Place on platter and sprinklewith sugar. Good with roast or fried chicken. Slicesmay also be dipped in thin batter and fried likepancakes.


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Fried Okra1 lb okra, cleaned3/4 cup self-rising corn meal

To coat evenly, put corn meal and okra in a paper or plasticbag and shake.

Cut okra crosswise into 1/2 inch slices; coat with corn meal.Heat 1/2-inch vegetable oil in skillet over medium-high heat.Fry okra until lightly browned, stirring occasionally. Drain onpaper towels.

Makes 4 servings.

Glazed Carrots1 pound carrots1/4 cup margarine3 tablespoons brown sugar1 teaspoon vanilla flavoring3 tablespoons honeyDash of salt1 teaspoon lemon juice1 cup water (enough to cover carrots)

Clean the carrots with vegetable peeler and slice them inrings (not too thick). Place them in covered 2-quart pot with

just enough water to cover the carrots.

Add lemon juice to maintain color. Cook on medium heat.When carrots are nearly cooked add margarine, brownsugar, vanilla flavoring, honey and a dash of salt. When thewater is evaporated, remove from heat so carrots do notstick. The glaze will appear. Serves 6.


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Sweet Potato CrunchCasserole

Filling:3-5 sweet potatoes1 cup sugar tsp salt2 eggs stick butter cup milk tsp vanilla tsp cinnamon

Topping:1 cup brown sugar1/3 cup flour1 cup pecans (roast in cast iron skillet until pecans

start to smell)1/3 stick of butter

Bake fresh sweet potatoes in oven at 350 until sugar starts

to caramelize on pan. Potatoes should be soft. Peel andmash sweet potatoes, and measure out 3 cups. Eat therest. Mix the rest of the ingredients for filling and put inbaking pan. Mix ingredients for the topping, and put on topof filling. Bake at 350 for 35 minutes.


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Desserts


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Bananas Foster3 bananas, quartered2 tbs unsalted butler3 tbs brown sugarDash of cinnamon4 oz 151 rum

Vanilla Ice cream

In flamb pan, over low heat melt butter and addbrown sugar. Add dash of cinnamon. Stir to dissolvesugar. Pour in rum and flame. Serve over ice cream.

Banana Nut Bread2 cups over-ripe bananas (wait until the bananas areblack, you can store in the freezer until you have enough)2 cups sugar2 cups sifted flour add last4 eggs cup oil (you can substitute applesauce to reduce fat)

cup buttermilk tbsp baking soda tsp saltNuts

Combine all ingredients except nuts. Mix well. Stir in nuts.Pour into loaf pans (fill about halfway, bread will rise

during baking). Bake at 350 for 55 minutes or untiltoothpick comes out clean. Do not overcook, but bread willbe pretty dark when done.


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Bread Pudding10 slices of stale bread soaked in milk1-1/2 cups sugar8 eggs, beaten3 teaspoons vanilla extractTwo 8-ounce cartons whipping cream3/4 cup golden raisins4 cps milkCinnamon (optional)Pam cooking spray

Preheat oven to 325F. Break bread and remove crust; placein sprayed pan. Add raisins. In mixing bowl, combine all theother ingredients and mix. Pour over bread and raisins Placepan in separate pan of water and bake at 325F for 1 hour.Serve warm.

Serves 12


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Bread Pudding withPraline Sauce

1 loaf stale French bread, cubed1 quart milk4 large eggs, beaten2 cups sugar1 tablespoon vanilla extract1 tablespoon each of cinnamon and nutmeg4 tablespoons butter, melted

Sauce:1/4 cup butter or margarine1-1/4 cups firmly packed brown sugar3/4 cup light corn syrup3 tablespoons all purpose flour1-1/2 cups chopped Pecans.

Pre heat oven 350F. Mix all ingredients and pour intobuttered 2 quart casserole dish. Bake 1 hour at 350F. Servewith Praline Sauce.

Praline Sauce:

Melt butter in a heavy saucepan; add brown sugar, cornsyrup and flour, stirring until smooth. Bring mixture to a boil,reduce heat and simmer 5 minutes, stirring constantly.Remove from heat and cool 5 minutes. Gradually stir inevaporated milk an chopped pecans. Cool completely.

Serves 8-10.


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Chocolate Bread1 stick margarine (1/4 lb)1 cup sugar1 cup Hershey's Instant Chocolate1 large can evaporated milk1 teaspoon vanilla8-10 slices bread

Utensils: 4-quart heavy pan.

Mix first 5 ingredients in 4-quart heavy sauce pan on highheat, Bring to a boil, stirring constantly, for about 5-8minutes. When chocolate sauce bubbles down remove fromheat. Drop one slice of bread into sauce, coating both sidesand remove to large plate with slotted spoon. Repeatprocess. Crumble a few slices of bread into remaining sauce.

Serve in dessert cups or saucers. Top with whipped cream orvanilla ice cream.


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Betty Choates Brownies cup butter1 cup sugar1 tsp vanilla3 eggs cup flour cup chocolate powder (Hersheys) tsp baking powder tsp salt1 cup chopped pecans

Blend melted butter, sugar, and vanilla in mixing bowl. Addeggs and beat well. Combine flour, chocolate, bakingpowder and salt. Mix in pecans. Spread in 8 square bakingpan. Bake at 350 for 40-45 minutes or until brownies pullapart from edge of pan.

Lorettas Lemon Squares 1 Betty Crocker Lemon Pudding in Mix1 8 oz pkg cream cheese, softened1/3 cup sugar1 tsp lemon juice2 eggs

Mix dry cake mix, 1 egg, and 1/3 cup oil until crumbly, reserve 1cup. Pat remaining mixture lightly in an ungreased 13 x 9 pan.Bake 15 minutes at 350. Beat cream cheese, sugar, lemon juiceand 1 egg until light and smooth. Spread over baked layer.Sprinkle with remaining crumbled mixture. Bake 15 minutes. Cooland cut into squares.


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Divinity2 cups sugar1/2 cup water1 teaspoon vinegarOne 7 ounce jar Marshmallow cream1 cup nuts, chopped

Special utensil: Candy thermometer

Put sugar, water and white vinegar in boiler. Bring to boil.Cook to 240F on candy thermometer. Remove and addmarshmallow cream and nuts. Stir until thickened. Spoon byteaspoons onto buttered dish or waxed paper.

Serves 36.

Aunt Jennys Pecan Pie2 - 8-inch pie shells (not deep dish)3 eggs1 cup sugar cup corn syrup cup butter1 cup pecans, chopped12 pecan halves, for garnish

Preheat oven to 350. Combine eggs, sugar, corn syrup andbutter. Add pecans, and mix together. Pour into pie shells.Garnish with pecan halves. Bake at 350 for 45 minutes.


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Aunt Irenes Lemon PieFilling:

5 tbsp cornstarch2 cups water1 cup sugar3 egg yolks (slightly beaten)2 tbsp butter5 tbsp fresh lemon juice2 tsp lemon rind

Meringue:4 egg whites tsp cream of tartar2 tbsp sugar

Place egg whites and cream of tartar in the bowl of a stand mixerfitted with the whisk attachment. Beat egg whites until soft peaksform and then gradually add sugar and continue beating until stiffpeaks form, approximately 1 to 2 minutes.

Use Mrs Smiths pie shells, poke with fork, and bake first untilgolden brown. Combine cornstarch, sugar in pot, then lemon

juice, egg yolk, lemon rind, water and butter. Cook until thick.

Pour into cooked pie shell. Top with meringue and cook untilgolden brown


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Pecan Pralines2 cups sugarOne 8-ounce can Pet milk1/4 cup butter or margarine2 cups pecansPinch of salt1 teaspoon vanilla

Combine sugar, Pet milk, butter, pecans, salt, and vanilla inpot. Cook on medium heat until sugar is dissolved andmixture boils. Cook gently, stirring until soft-ball stage.When tested in cold water, remove from heat. Keep stirringuntil mixture thickens and becomes glossy. Drop byspoonfuls on waxed paper. Serves 15

Chocolate Delight1 box graham cracker crumbs (use 2 bags)2 sticks butter1 cup pecans1 8 oz box cream cheese

2 cups powdered sugar1 large box of instant chocolate pudding2 8oz tubs of Cool Whip

Mix and pat down graham crackers, pecans, and meltedbutter. Bake at 350 for 10-15 minutes, then let cool.Mix cream cheese, powdered sugar, and 1 container of Cool

Whip, if needed, add a little milk. Pour layer on top of crust.Mix the instant chocolate pudding, then add on top ofprevious layer.Finally, add 1 container of Cool Whip on top of the chocolatepudding. If you would like, you can add pecans or chocolateshavings to dress up the top.


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Aunt Margarets PecanSandies

1 cup butter1/3 cup sugar2 tbsp vanilla2 tsp water2 cups sifted enriched flour1 cup chopped pecans

Preheat oven to 325. Cream butter and sugar, add vanillaand water. Mix well. Add flour and mix well. Stir in pecansand mix well. Shape into small balls or fingers. Bake at 325for 20 minutes on ungreased cookie sheet.Cool slightly, and roll in confectioners sugar. Makes 3 dozen.

Sugared Pecans

4 cups Pecans1 cup Sugar2 Beaten Egg Whites1/4 lb Butter1 tsp Salt

*** Melt butter in 8x13 cookie sheet. Beat egg whites until

peaks form and gradually add sugar and salt. Fold in pecans.Bake 30 minutes at 350F stirring every 10 minutes untilgolden brown and separate pecans. Cool on foil and store inair tight container.


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Grandmas Sweet DoughTarts

2 cups sugar1 cup Crisco3 eggs1 cup milk3 tsp baking powder1 tsp baking soda1 tsp nutmeg1 tsp vanilla2 egg whites for egg washFlour as needed

Mix all ingredients, wrap dough in saran wrap, and chill forat least 2 hours. Roll out dough until it is about 1/8 thick.Cut into large circles (around 4-5 inches). Fill each circle withfruit preserves, fold over, and press the edges with a fork.Place at least 2 inches apart on greased baking sheet. Brushwith egg wash. Bake in 350 oven for 12-15 minutes oruntil golden brown.


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Cajun Syrup Cake2 cups flour1 tsp baking soda tsp salt1 tsp ground ginger1 tsp cinnamon tsp freshly ground nutmeg1/3 cup sugar2 eggs, unbeaten cup whole milk cup vegetable shortening1 cup Steens syrup

Combine dry ingredients, then add milk, eggs one at a time,shortening and cane syrup. Beat gently until all ingredientsare mixed together (do not overbeat), then pour batter into

Bundt pan, tube pan or deep cake pan and bake at 350 forabout 30 minutes.


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Praline Ice Cream Sauce1 cup firmly packed light brown sugar1/4 cup light corn syrup1/2 cup half-and-half2 tbs butter or margarine1 tsp vanilla extract1/8 tsp salt1 cup pecan halves

Combine all ingredients in a saucepan. Cook over mediumheat, stirring constantly, 10 minutes or until sauce is Thickand smooth. Cool slightly; serve over vanilla ice cream.

Yield; 1-1/2 cups.

Note:This sauce may be stored in a covered container in therefrigerator for several days. Before serving, add a smallamount of cream; then heat; stirring until smooth.

cajun cookbook

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