Cajun Food's
Rice Roux Chicken Stock Beef Stock Seafood Stock
Chicken Stew Chicken- Andouille Gumbo Corn and Shrimp Soup
Crab and Shrimp Stew Crawfish Bisque Crawfish stew
Oyster Soup Pork Backbone stew Rabbit Creole
Chicken Gumbo Seafood Gumbo Turtle Soup
Chicken and Smoked Sausage Gumbo Stuffed Bell Peppers
Shrimp and smoked sausage Gumbo Vegetable Soup
Black-eyed Pea Jambalaya Cabbage Rolls
Smoked, Stuffed, and Sautéed Chicken Cornbread Dressing
Chicken-Tasso Jambalaya Stuffed Cornish hen Cornish Hens
Stuffed Crabs Stuffed Fried Hard-shell Crab
Wild Duck Jambalaya Stuffed Baked Flounder
Stuffed Baked Red Snapper Shrimp and Crawfish Jambalaya
Stuffed Shrimp Fried Alligator Alligator Sauce Piquante
Catfish Courtbouillon Catfish with Cream Sauce
Fried Catfish Oven-Fried Catfish Fried Chicken
Chicken a la Orange Cajun Chicken Crawfish Pie
Chicken Shish-ka-Bob Crawfish Etouffeé Crawfish Reoulade
Baked Duck Chicken, Smoked Sausage, Tasso Sauce Piquante
Crawfish Pasta Maquechou Crawfish or Shrimp Maquechou
1 cup rice
2 cups water
1 tablespoon butter
1 teaspoon salt
Bring water to a boil. Add rice, butter and salt. Cover
and reduce heat to between low and medium. Cook 20
minuets. Let stand 10 minutes before serving.
1 cup oil (butter works fine and gives the roux a nutty flavor)
1cup flour
Heat oil in black cast iron skillet. It's hot enough when a
pinch of flour sizzles. Add flour 1/3 at a time. Stirring
constantly. For gravies make a light to medium dark roux.
For stews and gumbos make a dark brown roux.
Fill a pot to 3/4 full of water. Add 5 necks, 5 to 6 wings,
1 onion (quartered), 1 clove garlic (whole), and 1 stick celery.
Boil 2 hours. Strain and use in same amount as water.
Same as above. 7 to 8 3" sections of beef bone.
Boil for 2 hours with onion,
garlic and celery
Boil heads from 5 pounds of shrimp in 1 gallon water
for 2 hours and strain.
3/4 cup oil
1 cup flour
1 large onion
1/2 bell pepper (chopped)
1 hen (cut into 8 pieces)
1 tablespoon coarse ground garlic powder with dried parsley
Salt, red and black pepper to taste
1 pound andouille, cut in 1/4" pieces
1/2 teaspoon garlic powder
2 bell peppers
2 sprigs parsley (finely chopped)
4 stalks green onion (chopped)
1,1/2 quarts water
After roux is cooked turn off the fire and add 1/2 chopped
onion and 1/2 chopped bell pepper (this will cool the roux,
but continue to stir until it has cooled completely). Season
chicken pieces with garlic powder, salt and red and black
pepper to taste. Place in aluminum gumbo pot with enough
water to cover chicken. Boil for about 1/2 hour. Add the
andouille, roux 1/2 onion and about 1,1/2 quarts hot water.
Cook 1 hour and at the end of the hour add green onions and
parsley, cook 15 minutes more. Add a pinch of gumbo filé to
individual servings, and serve over a bed of rice.
1 chicken (cut up)
4 tablespoons butter
flour
1 onion
1 bell pepper (chopped)
1 stalk celery (chopped)
1/2 cup chopped parsley
1 tablespoon chopped green onions
3 pods garlic (minced)
1 teaspoon garlic powder
6 cups water
Salt, red and black pepper
Cut up chicken, season with pepper and salt and dredge in
flour. Heat butter to about 250 degrees and sear chicken
on both sides for about 15 minutes each side (but don't fry).
Remove chicken and all but 1/2 cup oil. Add about 3/4 cup
flour and make a dark roux. Add garlic, onions, bell pepper
and celery to roux and simmer until wilted. Boil water; add
roux, chicken and seasonings, and cook 5 minutes.
Serve over rice.
9 ears fresh corn shucked and cleaned
1 onion (chopped)
1 can rotel tomatoes
1/2 can tomato sauce
1 pound peeled shrimp
1/4 cup butter
1/2 cup green onions
1 tablespoon parsley
1/2 teaspoon thyme
1/2 teaspoon basil
1 cup water
Salt, white pepper to taste
1,1/2 tablespoons flour
Heat butter and add flour. Make a medium brown roux. Add onion
and sauté'. Add water for desired consistency. Add green onions
and parsley. Simmer 15 minutes and serve.
2 cups flour
1 teaspoon gumbo filé
2cups cooking oil
salt red and black pepper
1 tablespoon parsley
3 slices lemon peel (slice lemon lengthwise..use peel only)
2 medium onions
2 cans rotel tomatoes
1/2 bunch shallots
1/2 stick butter
1 shot beer
1 dozen crabs
1,1/2 gallons water
3 pounds peeled shrimp
1 teaspoon garlic powder
Make roux in large cast iron pot. When dark brow, turn
off fire and add onions, shallots, bell pepper and shot
of bear. Stir until cool. let sit. Pour water into large
aluminum gumbo pot and bring to a boil. Add roux, garlic
powder, salt pepper, lemon peel, rotel tomatoes and
butter. cook at a full boil for 2 hours or until 1/3 of
the water evaporates and stew thickens.
Boil crabs in plain water for 2 minutes. When cooked
remove the legs, claws (save claws) and the top shell
covering. clean out bottom shell so that only the crab
meat remains inside. place crabs, claws, and shrimp in
the stew and sprinkle with parsley and gumbo filé.
Boil 20 minutes.
(part 1)
2 onions
1stalk celery
1 clove garlic
1/2 cup green onions
1/2 bell pepper
1 cup bread crumbs
1 egg
1 teaspoon Worcestershire sauce
1/3 cup butter
1/3 cup parsley
salt, black and red pepper
1/2 cup milk
2 pounds peeled crawfish (ground)
cleaned crawfish heads
flour
Grind celery, onions, bell pepper, garlic and parsley.
simmer in melted butter until wilted. Add ground crawfish
and green onions. Simmer 1 minute. Stir in seasonings,
milk, eggs and bread crumbs. Use milk if needed to bring
mixture to consistency for handling. Stuff heads; roll
in flour, and bake at 375 degrees for 20 minutes.
(part 2)
Bisque Gravy
1 cup oil
1 cup flour
5 pounds boiled crawfish
1 onion
1/4 bell pepper
1 stalk celery
1 can rotel tomatoes
2 pods garlic (minced)
1/4 cup chopped green onions
1/4 cup parsley
3 quarts hot water
1/2 slice lemon
1/2 bay leaf
salt, red and black pepper
Peel crawfish and save fat and cleaned tails. Add flour and
oil to skillet and make a roux. Add crawfish fat, garlic,
celery, onion, and bell pepper to roux. Slowly pour in hot
water and rotel tomatoes. bring to boil, then simmer. Add
lemon slice, seasonings, bay leaf, green onions and parsley.
Simmer 5 minutes. Add crawfish tails and stuffed heads and
simmer 1/2 hour.
1 stick butter
2lbs crawfish tails
3 tablespoon crawfish fat
2tlb flour
1 cup chopped celery
1 thin lemon slice
1/2cupchopped bell pepper
1/4 tsp. salt
2 chopped onions
1/4 tsp. white pepper
1,1/4cups water
1/2 tsp. red pepper
1 dash Tabasco sauce
2 tsp. minced garlic
1/2 cup Worcestershire sauce
Heat butter in saucepan, add flour and make a medium brown
roux. Add onions, bell pepper, garlic, celery add tomato
sauce. Simmer 5 minutes. Add crawfish fat, water,
seasonings, lemon slice and crawfish.
Simmer for 30 minutes.
1 doz. oysters
1cup chopped celery
1tablespoon flour
1tablespoon butter
2 cups heavy cream
1/2 cup green onions
2sprigs parsley ( chopped)
1 dash Tabasco sauce
2 dashes Worcestershire sauce
1 cup water from oysters
salt, white pepper, red pepper
Make roux with butter and flour. Add celery, seasoning
and water from oysters. Stir for three minutes over
medium heat. Add green onions, parsley and cream. Bring
to a boil, add Tobasco sauce and Worcestershire sauce
and oysters. Cook fore to five minutes, stirring
constantly. Remove from heat and serve.
( Ranché)
5 lbs. pork backbone (have butcher cut into 2 inch squares)
black pepper, white pepper, red pepper, salt
1,1/2 cups water
1 cup oil
2 - 1/2x2-inch pieces lemon peel
2 onions chopped
1 can Rotel tomatoes
2 bell peppers chopped
3 ribs celery chopped
1 teaspoon garlic powder
1 teaspoon onion powder
7 cups chicken stock
Combine the dry seasonings and sprinkle over meat. Add
leftover to flour. Heat oil and add meat, browning on all
sides. Remove meat and all but 1/2 cup oil and add flour,
making a golden brown roux. Add onions, bell pepper and
celery and let wilt. Heat chicken broth in a large pot.
Add roux, Rotel tomatoes, and lemon peels, Simmer about
one hour stirring occasionally. If stew becomes to thick
add one cup of water. Serve over Louisiana rice.
1 3 pound rabbit (cut up)
1 bell pepper chopped
1/2 cup butter
1/2 cup flour
1 onion chopped
2 ribs of celery chopped
1/2 cup tomato sauce
1 can Rotel tomatoes (mashed)
3/4 cup water
2 teaspoons Worcestershire sauce
2 tablespoons butter
1/2 teaspoon chili powder
1 small container fresh mushrooms chopped
2 tablespoons chopped green onions
salt, black pepper, red pepper to taste
Season rabbit with salt pepper and dredge in flour. Heat
1/2 cup butter in a large black pot and brown rabbit.
Remove rabbit and add onion, bell pepper, and celery.
Add tomatoes, tomato sauce, water, Worcestershire sauce,
and chili powder. Simmer five minutes, Add rabbit, Cover
and simmer over low heat until rabbit becomes tender.
Sauté mushrooms and green onions in 2 tablespoons butter.
Pour over rabbit. Serve over rice.
Chicken and hawg sausage cut in small pieces,
half a white onion,
green onion,
bell pepper,
red and black pepper,
gumbo filé make roux after browning meat, bring to boil
and let simmer
3/4 cup flour
red pepper, white pepper black pepper, salt to taste
3/4 cup oil
file`
1 tsp. garlic powder
2 medium onions chopped
1 bell pepper chopped
1 rib celery chopped
2 quarts water
12 oysters and their juice
2 pounds peeled shrimp
1 pound crawfish tails
1 pound white crabmeat
5 stalks green onions
3 sprigs parsley
1/2 teaspoon thyme
1 tablespoon Tabasco sauce
Make a roux with oil and flour until dark brown. Add
onions, celery, and bell pepper to let cool. Heat water
and add garlic powder, oyster juice and roux. Bring to
a boil, then simmer about 45 minutes. Add shrimp,
crawfish, crabmeat, oysters, and seasonings. Simmer 15
minutes. Top with green onions, parsley, Tabasco and
simmer 10 minutes. Serve over rice and sprinkle file`
over individual servings.
1 quart sliced okra
salt, red pepper, black pepper to taste
1 stick butter
2 quarts water
1 bell pepper chopped
2 large onions chopped
1 can tomato sauce 8 ounce
2 ribs celery
1 can Rotel tomatoes 10 ounce
1/2 cup chopped green onions
1 tablespoon cooking oil
1 teaspoon minced garlic
3 sprigs parsley chopped
1/2 teaspoon thyme
1 teaspoon onion powder
1 lb. pure homemade smoked sausage cut into slices
1 pound de-boned skinless chicken breasts. cut each into 4 pieces
Melt butter. Season chicken with salt, red and black pepper.
Brown in butter and remove. Brown sausage and remove. Smother
sliced okra in oil until brown. Add onions bell pepper and
celery. Simmer until wilted. Add garlic, tomato, and tomato
sauce. Simmer 5 minutes. Add sliced sausage and chicken. Simmer
45 minutes. Add green onions and parsley. Simmer about 10 minutes.
Serve over rice.
1 LB homemade pure pork smoked sausage
2 tablespoons cooking oil
1 LB peeled shrimp
6 cups smothered okra
2 onions, chopped
1 bell pepper chopped
1 quart water
1 teaspoon minced garlic
1 can Rotel tomatoes
1 teaspoon black pepper
1,1/2 teaspoons red pepper
2 teaspoons salt
3/4 teaspoon onion powder
1/2 cup chopped green onions
To smother okra, slice and sauté in oil until brown. Add onions,
bell pepper and garlic. Simmer 10 minutes. Add tomatoes, dry
seasonings, seasonings, sausage and water. Cook 40 minutes. Add
shrimp and green onions. Cook 10 minutes and serve over rice.
2,1/2 lbs. turtle meat
salt to taste
2 onions chopped
2 teaspoons garlic powder
2 ribs celery chopped
2teaspoons red pepper
1 cup chopped parsley
1,1/2 tsp. thyme
3 tablespoons flour
1 teaspoons black pepper
3 tablespoons butter
1 teaspoon basil
1 can tomato sauce (10oz)
1 slice lemon table
1,1/2 teaspoons onion powder
2 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1/2 cup sherry
4 boiled eggs (quartered)
4 bay leaves
2 quarts water
1 bell pepper
Sprinkle turtle meat with salt, red and black pepper. melt
butter in saucepan and brown meat until golden brown. Remove
meat. Add flour to make a roux. Add onions, bell pepper,
celery and garlic. cook until wilted. Return meat, add the
rest of the seasonings, tomato sauce and one cup water.
simmer about 30 minutes. Add lemon, bay leaves and 2 quarts
water. Simmer one hour. Add parsley, sherry, Worcestershire
sauce and eggs. Simmer 20 minutes.
2 pounds soup meat with bone (cut into bite size pieces)
3 sprigs parsley (chopped)
1pound beef neck bone with meat (have the butcher prepare)
2 small cans tomato sauce
2 large Irish potatoes (chopped into bite size pieces)
2 cans rotel tomatoes
1 pound pure pork smoked sausage (cut into 1" pieces)
2 large yellow onions (chopped)
1 bell pepper (chopped)
1 pack frozen mixed vegetables
3 stalks celery (chopped)
1/3 head of cabbage (chopped)
3 quarts water
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
Place soup meat and beef in a large pot of water and bring to a boil.
After cooking one hour, add sausage and all vegetables (not parsley)
and seasonings. cook 60* to 90 minutes. Sprinkle with parsley and
cook for another 5 minutes.
* You may need to add more water to maintain 3 quart level. Serves 8.
6 medium bell peppers
1/2 pound ground beef
2 tablespoons bacon drippings
2 strips bacon (fried and chopped)
1 onion (chopped)
1 teaspoon salt
1 clove garlic, minced
1/2 teaspoon pepper
1 tablespoon chopped celery
bread crumbs
butter
1/2 can rotel tomatoes (smashed)
2 tablespoons shredded Parmesan cheese
1 cup cooked rice
1 pound pure smoked sausage (meat removed from casing)
Sauté' meat, onions, celery, garlic, and dry seasoning in bacon drippings.
Add tomatoes and bacon, simmer 2 minutes. Add green onions and rice.
simmer 2 minutes.
Remove tops and seed from bell peppers and boil for 5 minutes.
Remove from water and drain.
Stuff bell peppers with mixture. Sprinkle top with bread crumbs and
Parmesan cheese. Dot with butter. Place in 350 degree pre heated oven
for 20-25 minutes.
1 pound andouille
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 medium onions, chopped
1 teaspoon white pepper
1 stalk celery, chopped
1/2 pound Tasso
2 pods garlic, minced
1 can rotel tomatoes
2 tablespoons butter
4 cups cooked rice
3 bay leaves
2-15-ounce cans black-eyed peas
1 jalapeno pepper, chopped
Melt butter in skillet and brown chopped andouille and Tasso. Stir in the
seasonings, rotel tomatoes, onion celery, bell pepper, and garlic. sauté'
for 10 minutes. Add bay leaves, jalapeno peppers and peas. Simmer for 30
minutes. Add cooked rice and simmer 10 minutes.
Remove bay leaves before serving
1 can cream of mushroom soup
1 teaspoon salt
1 cup chopped fresh mushrooms
1 teaspoon red pepper
4 stalks green onion
1 cup cooked rice
1 head cabbage
3 sprigs parsley, chopped
1 can tomato sauce
1 can rotel tomatoes
1 pound ground beef
1 jalapeno pepper, chopped
1 pound ground pork
1/2 teaspoon black pepper
1 tablespoon butter
2 onions, chopped
2 cloves garlic, minced
Pull 7-8 cabbage leaves from head and place in boiling water.
Remove when tender, about 5 minutes. Combine pork and beef
ground meat and brown in butter in hot skillet. Add rotel
tomatoes and simmer 5 minutes. Add onions, parsley, seasoning,
jalapeno, mushroom soup and mushrooms, and rice. Simmer 2 minutes.
Lay out cabbage leaves and fill each with equal amounts of
mixture. Roll each and secure with toothpick. Place in backing
dish and cover with tomato sauce and enough water to cover rolls.
Cover dish with foil and place in 350 degree pre-heated oven for
about one hour
1 large hen
1,1/4 onions(1 slice finely chopped, the remainder sliced)
salt, red and black pepper
1 cup cooking sherry
1 teaspoon thyme
1 teaspoon rosemary
1 pack sliced mushrooms
1/2 pound pure pork smoked sausage (finely chopped)
1/2 pint whipping cream
7 pods garlic, chopped fine
2 tablespoons honey
1/4 bell pepper, chopped fine
1 stick butter, melted
6 dashes Worcestershire sauce
Marinate hen in cooking sherry, black and red pepper,
salt, rosemary and thyme overnight. Using a wide blade-knife,
cut a slit on each side of the hen near the breast. Also, cot
slits next to the drumstick on each leg. Stuff a mixture of
pork sausage, 1 slice of onion, bell pepper, green onion and
three of the pods of garlic (be sure all are finely chopped)
into the slits on the hen. Place hen in smoker with charcoal
and wet hickory chips for about 1/2 hour. ( a bar-b-q pit
can be used in place of a smoker) Remove hen from smoker.
Put in a baking dish and place in oven at 350 degrees. After
it has cooked in the oven for about an hour, add sliced
onions, remainder of garlic and celery to pan. Allow it to
continue to cook for another 1/2 hour, basting every 10
minutes with a mixture of melted butter, honey and three
dashes of Worcestershire sauce. Remove from oven, take hen
from pan and keep warm. In the pan containing the cooked
onions, garlic and celery, add whipping cream, mushrooms,
and3 dashes of Worcestershire sauce. Cook on top of stove
for 10 minutes. Pour over hen and..........Enjoy!
3 cups chicken breats cut into bite size pieces
1 pound Tasso chopped into
1/2 inch cubes
1 large onion chopped
1 tablespoon minced garlic
1 cup bell pepper chopped
2 bay leaves
1/2 bunch green onions chopped
4 sprigs parsley chopped
1/2 cup tomato sauce
1 can Rotel tomatoes
2 tablespoons butter
1 teaspoon thyme
1/4 teaspoon sage
2 cups uncooked rice
salt, red pepper, black pepper , and white pepper
Season chicken with salt, red pepper, black pepper,
and white pepper. Melt butter in a black pot and brown
chicken well. Remove chicken and brown Tasso. Remove
Tasso, add onions, bell pepper and garlic. Simmer five
minutes. Add tomato sauce, Rotel tomatoes, bay leaves,
sage and thyme. Simmer ten minutes. Add chicken and Tasso
and simmer until chicken becomes tender. Add rice, green
onions and parsley. Stir and add enough water to cover
ingredients plus one inch. Bring to a boil and taste for
seasoning. Cover and cook on low heat until rice is
tender (about 30 minutes)
1/2 pound ground beef
1/2 pound ground pork
1/2 pound chicken gizzards
3 eggs
1/2 pound chicken gizzards
1/2 pound chicken livers
5 cups cornbread (finely crumbled)
1 large onion chopped
1 large bell pepper chopped
3 cloves garlic
4 ribs celery chopped
1 stick butter
3 sprigs parsley chopped
4 stalks green onions chopped
1/2 tsp. onion powder
red, black pepper, salt to taste
1 cup stock(water left over after boiling giblets)
Place giblets in water and boil until tender (about
one hour). Remove from water and chop or grind giblets,
saving water for later. Melt butter in skillet add onions,
bell pepper, celery and garlic. Sauté about 3 minutes.
Add meat and giblets, cook until meat is brown. Stir in
cornbread, seasoning. milk, stock, eggs, green onions and
parsley. Simmer about 5 minutes. Pour into a greased 9x13-
baking pan. Bake at 350 degrees until browned on top
(about 30-40 minutes).
4 tablespoons butter
1/2 teaspoons dry mustard
1 onion finely chopped
1/2 teaspoon thyme
1 bell pepper finely chopped
2 stalks celery finely chopped
2cups chicken stock
1,1/2 pounds chopped crawfish tails
3 cups crumbled cornbread
1,1/2 teaspoons paprika
1/2 teaspoons thyme
salt, black pepper, red pepper
Melt butter and add onion, bell pepper, and celery.
Sauté 2 minutes. Add salt and pepper to taste, paprika,
thyme and mustard. Simmer 5 minutes. Add the stock and
bring to a boil. Add crawfish and cook 15 minutes, Stir
in cornbread and cook 2-3 minutes. Set aside to cool.
4 tablespoons butter
1/4 cup flour
2 Cornish hens
2cups chicken stock
2cups chicken stock
2 cups chopped onions
1 teaspoon garlic powder
2 cups chopped celery
2 cups bell pepper chopped
salt, black pepper, red pepper
Season hens with salt, peppers and garlic powder.
Melt 4 tablespoons butter and brown hens. Remove hens and
add onions, celery and bell peppers. Sauté for minutes.
Stuff hens with crawfish stuffing. Pour sautéed vegetables
and sediment into a baking dish. Add hens, Cover with
foil and place in 375 degree pre-heated oven for 90
minutes. Remove hens form baking dish and cover with foil
to keep warm. Melt 2 tablespoons butter and add flour.
Make a light roux and add stock and vegetables that
remained ton baking dish. Simmer 10 minutes. Remove form
heat and pour equal amounts over hens and serve.
12 crabs
19-ounce mustard
1 pound cleaned shrimp, chopped
1/2 small bottle Tabasco sauce
1/2 pound lump crab meat
3 eggs, beaten
1/2 can evaporated milk
1 box fish fry
Step #1
To prepare crabs, place them in unseasoned boiling
water for about 2 minutes. Remove. When cool, remove legs
top shell and claws (save the claw meat to use in stuffing).
Clean out the center cavity of crab shell leaving only the
crab meat in the body. Now, prepare the stuffing by mixing
shrimp, crabmeat and crab claw meat with evaporated milk.
Let sit while you prepare the special sauce- Combine
mustard, Tabasco and eggs in a shallow saucepan.
Season to taste.
Step #2
Place stuffing mix in center of crab shell until
heaping full. Dip stuffed crab shell into special sauce.
Then roll in fish fry. Drop into hot grease (frying only
2 at a time) barely covering crabs, for about 2 minutes,
then flip over. When crab begins to float (about 4 minutes),
remove it and go to step #3.
Step #3
This is the easiest, quickest and perhaps the most
well-liked step of all....how to eat the
"Fried Hard Shell Crab": First eat the stuffing. Then
proceed to eat the remainder of the crabmeat as you would
eat a boiled crab.
1 pound white crabmeat
bread crumbs 1cup chopped onions
1cup evaporated milk
1/2 cup chopped bell pepper
3 eggs 1/2 cup chopped celery
1 tablespoon chopped parsley
1/2 cup chopped green onions
1,1/2 stick butter
3 cloves garlic
1/2 teaspoon thyme
salt, black and red pepper
1 teaspoon Worcestershire sauce
5 slices toasted bread
Sauté' onion ,celery, bell pepper and garlic in 1
stick of butter until wilted. Add Worcestershire sauce
and seasoning. Simmer 4 minutes. Add crabmeat and cook
10 minutes. Combine green onions, parsley, eggs, milk
and bread. Mix well. Add to above mixture with 1/2 stick
butter and cook 2 minutes. Remove from heat and cool.
Stuff 12 crab shells with dressing and sprinkle top with
bread crumbs. Bake 20 minutes at 400 degrees or until
crusty brown.
2 ducks cut in pieces
6 cups chicken stock
1 pound pure pork smoked homemade sausage
1 teaspoon thyme
4 tablespoons olive oil
2 cups raw rice
2 tablespoons butter
2 bay leaves
3 medium onions chopped
1,1/2 bell peppers chopped
1 teaspoon garlic powder
1 stalk celery
1 teaspoon onion powder
1 teaspoon basil
4 stalks green onion chopped
3 sprigs parsley chopped
salt, black and red pepper
2 cans rotel tomatoes
Brown duck and sausage in melted butter and
olive oil. Add onions, bell pepper and garlic and
sauté' for 2 minutes. Stir continuously. Add all
other ingredients except rice and simmer for 45
minutes, stirring often. Check duck....it should be
tender. Add rice and more stock if necessary. Cover
and place on lowest heat level. Cook for 15 minutes
or until rice is nice and fluffy.
2pounds peeled shrimp
2 onions (chopped)
1/2 teaspoon paprika
1 bell pepper(chopped)
1/4 teaspoon thyme
2 ribs celery (chopped)
1/4 teaspoon garlic powder
3 stalks green onion(chopped)
1/4 teaspoon onion powder
4 sprigs parsley (chopped)
2 lemon slices
2 slices bacon (diced)
4 tablespoons butter
1,1/2 cups bread crumbs
1tablespoons grated parmesan cheese
salt, red and black pepper (to taste)
2 large flounders, de-headed and de boned (split down center)
Grind shrimp, onions, bell pepper, celery, green onions, and
parsley. Heat skillet and brown bacon. Add 2 tablespoons
butter and the shrimp mixture. Cook 30 minutes., stirring
often. Add salt and peppers, 1/4 teaspoon paprika, thyme,
bread crumbs, and Parmesan cheese. Stir well and set aside to
cool. Season flounder with salt and peppers, 1/4 teaspoon
garlic powder and 1/4 teaspoon onion powder. Stuff flounders
with chilled mixture and dab 1 tablespoon butter one each.
Cover with foil and bake for 45 minutes in 375 degree
pre-heated oven. Remove foil and bake another 15 minutes.
Remove from oven and garnish with thin lemon slices.
1-3 to 4 lb. Red snapper, scaled, de-headed, and gutted
1 egg
1 large onion chopped
3 tablespoons Parmesan cheese
2 ribs celery chopped
1 stick margarine
1 bell pepper
4 tablespoons butter
4 stalks green onions chopped
salt, white pepper, red pepper
1 tablespoon parsley
onion powder, thyme, oregano
1 boiled potato peeled and mashed
1/2 cup flour
4 pods garlic
1/2 pound crawfish tails
1/2 pound small shrimp
1 cup bread crumbs
1/2 pound white crabmeat
Melt margarine. Add onions, celery and bell peppers.
Sauté 3 minutes. Add green onions and garlic. Sauté 1 minute.
Add shrimp, crabmeat and crawfish. Simmer 7 minutes. Add 1/2
cup bread crumbs and butter. Simmer 2 minutes. Add remainder
of bread crumbs, mashed potato, egg, parsley and Parmesan
cheese. Remove from fire, stir and let cool. Sprinkle fish
inside and out with salt, white pepper, red pepper and onion
powder. Mix 1/2 cup flour with 1/2 teaspoon thyme and 1/2
teaspoon oregano.. Sprinkle fish with flour mixture inside
and out. Fill cavity of fish with stuffing (you'll probably
have some left over)> Cover fish with foil and bake in
pre-heated 350 degree oven for 50 minutes. Remove foil and
garnish fish with 4 paper-thin slices of lemon. Place back
in oven for 15 minutes. Remove and garnish with a few sprigs
of parsley and enjoy.
1 pound crawfish tails and fat
1 pound shrimp (peeled)
1/2 cup chopped green onions
1/2 cup chopped parsley
2 onions chopped
1 bay leaf
2 tablespoons cooking oil
1/2 teaspoon thyme
1 tablespoon flour
3/4 teaspoon oregano
3,1/2 cups water
1,1/2 cups uncooked rice
1 8-oz. can tomato sauce
1 can Rotel tomatoes
1 cup chopped celery
3/4 cup chopped bell pepper
1,1/2 teaspoon minced garlic
salt, red pepper, black pepper
Make a light brown roux with flour and oil. Add
onions, bell pepper, garlic, and celery. Simmer 5
minutes. Add 1,1/2 cups water, tomato sauce, and Rotel
tomatoes. Simmer 30 minutes. Add crawfish tails, fat
and shrimp and cook 10 to 15 minutes. Add 2 cups water
and remaining ingredients. Stir and cook on low heat
covered for 30 minutes or until rice is tender. Remove
from fire and let sit 5 minutes and serve.
1 pound large shrimp (leave on tips of tails)
salt red and black pepper (to taste)
2 eggs corn flour
1 pound white crab meat
2 sticks butter
1 cup chopped onion
1 cup evaporated milk
1 cup chopped bell pepper
1 cup chopped celery
cooking oil
1 teaspoon minced garlic
1 dash Worcestershire sauce
1 dash tobasco sauce
bread crumbs
1 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon oregano
Melt 2 sticks butter and sauté' onion, bell pepper and
celery. Add dry seasonings, small amount of water and
enough bread crumbs to make a firm dressing. Cook 1
minute and add crab meat, tobasco and Worcestershire
sauce. Simmer 5 minutes and remove from heat. "Butterfly"
shrimp, making a vertical cut down the back. Season corn
flour with salt, red and black pepper to taste. Mix egg
and milk. Stuff shrimp with dressing. Dip in egg-milk
mixture, then in seasoned corn flour. Heat about 1" of
oil to 350 degrees in a skillet. Fry shrimp until golden
brown.
1 pound alligator meat from tail, cut into
1" cubes
3 cups cornmeal
1 cup vinegar
oil
1 cup flour
1 tablespoon
lemon juice
salt, red and black pepper
Place alligator in deep dish. Season to taste and
pour in vinegar and lemon juice. Cover and place in
refrigerator overnight. Mix cornmeal and flour. Remove
meat from marinade. Dip meat in cornmeal-flour mixture
then drop into skillet with about 1" of oil, heated to
375 degrees. Fry until golden brown and serve hot.
4 pounds dark alligator meat (not from tail) *
1 pound andouille
4 tablespoons flour
1,1/2 bunches green onion, chopped
1 jar salad olives
4 bay leaves
3 medium onions, chopped
1/2 teaspoon allspice
4 cloves garlic, minced
1 tablespoon sugar
3 cans rotel tomatoes
1 stick butter
1 lemon slice, thin
1 8-ounce can mushrooms
2 cups chicken stock
salt red and black pepper
1/2 cup cooking sherry
4 tablespoons oil
1 8-ounce can tomato paste
4 ribs of celery
1/4 cup parsley
Prepare meat*. Make roux with flour and oil. Add
onions, celery and bell pepper, simmer 3 minutes. Add
tomato paste, sugar, and rotel tomatoes. Simmer 30
minutes. Add garlic, meat, andouille and chicken stock,
simmer 25 minutes. Add mushrooms, green onions, bay
leaves, allspice, salt, red and black pepper to taste.
Cook 20 minutes. Add olives, parsley, butter lemon
slice, and cooking sherry. Simmer 20 minutes and serve
over rice.
*This will be a darker meat, To prepare, first place in
boiling water for 5 minutes. The fat, which gives the
alligator its fishy taste will rise to the top of the
water. Remove meat and rinse in clean water. Add a little
oil to the bottom of a black pot and lightly brown meat.
This will melt away even more of the objectional fat.
Remove meat and discard oil. Clean pot well. Meat is
now ready for cooking.
4-5 pounds catfish, cut into 1,1/2" steaks
4 onions chopped
3/4 bunch parsley
Salt, black, red and white pepper
coarsely ground garlic powder with dried parsley flakes
1 large can tomato sauce
2 cans rotel tomatoes, smashed include juice
4 pods garlic
1 bunch green onions, chopped
After catfish (including head) is skinned and cleaned,
cut into 1,1/2" steaks and season liberally with salt,
pepper, ground garlic and parsley flakes and other seasonings
listed. Let sit a couple of hours. Pour 1/2 can tomato sauce
and 1 can rotel tomatoes into black pot and lay 1/2 of catfish
steaks on top of sauce. Add 1/2 of onions, green onions, and
parsley. Add remainder of tomato sauce, rotel and remainder
of fish, onions and garlic. Place head on top of layers.
Apply moderate heat until sauce comes to a boil. Reduce heat
to simmer and cover pot. Cook for 50-60 minutes, stirring ever
15 minutes by turning pot from side to side. Do not use a
utensil to stir... this will break up fish. Serve over rice.
*If thicker gravy is desired, slowly add 1 tablespoon of cornstarch.
2 small catfish filets
1 tablespoon chopped bell pepper
salt, red and black pepper
3 table spoon white crab meat
1 tablespoon chopped green onions
1/4 can beer
1/2 pound peeled, de-veined shrimp, cut into small pieces
1/2 cup whipping cream
1/4 yellow onion, finely chopped
1/4 stick butter
Marinate filets overnight in salt, black and red pepper.
Moisten filets generously with beer and dip in fish fry*. Fry
filets in hot oil until golden brown. Remove and keep warm.
Sauce:
Mix butter, yellow onions and bell pepper in hot skillet
cook until wilted. Add green onions, and cream. Boil 5 minutes.
Add crabmeat, shrimp salt and pepper to taste. Cook until shrimp
are pink. Pour sauce over the fish filets.
Serves 1
*Fish fry is packaged commercially and may be purchased
at your local supermarket. To make your own mix corn flour,
lemon juice, black pepper, salt and garlic powder.
2 pounds catfish filets
1 cup milk
1 cup flour
oil
2 cups corn flour
1 cup corn meal
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons mustard
2 eggs (slightly beaten)
salt, black pepper, red pepper to taste
Combine eggs, milk mustard and seasonings. In separate
dish combine flour, corn flour and cornmeal. Dip each filet
in egg batter. Then roll in flour cornmeal mixture. Deep-fry
in 350 degree oil until golden brown and crispy. Strain on
paper towels and serve hot.
1/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon cayenne pepper
1 egg white
1/2 teaspoon white pepper
2 dashes low-sodium soy sauce
3 dashes Tabasco sauce
2,1/2 cups milk
2,1/2 cups cornmeal
3 catfish filets
1 onion (sliced for rings)
Mix the above ingredients except cornmeal and
catfish. Stir well. Add catfish and refrigerate for
a couple of hours. Remove filets and dip in cornmeal
seasoned to taste with red and white pepper. Shake
off excess and place in a not-stick platter. Dip onion
rings first in marinade then in cornmeal and place on
top of fish. Place fish and onions in preheated 400
degree oven. After about ten minutes turn fish over
and place a couple of papper thin lemon slices on each
filet. Bake another 10-15 minutes. Remove and enjoy
3 to 4 pound fryer chicken cut up
2 cups peanut oil
1 teaspoon liquid crab boil
Water
1 egg beaten
2 cups flour
1 cup light cream
1 teaspoon garlic powder
Salt, red, and black pepper
Combine liquid crab boil with about 1 quart water.
Wash and submerge chicken pieces in mixture. Dip chicken
in egg batter, then flour. Heat peanut oil to 350 degrees.
Add 3 pieces of chicken to the oil at a time. Turn over and
remove when golden brown, about 10-12 minutes.
4 boneless chicken breats
3 tablespoons butter or margarine
1 small onion chopped
2 cloves garlic
3 tablespoons fresh lemon juice
1/2 bell pepper+ chopped
3/4 cup orange juice
1 tablespoon honey
1 tablespoon grated orange peel
1 tablespoon cooking sherry
Seasoning:
Salt or low-sodium soy sauce
Red pepper, black pepper
garlic powder
1/2 teaspoon oregano
Onion powder
To prepare basting sauce, melt butter in saucepan.
Then add 1/4 cup orange juice, cooking sherry and honey.
Sprinkle chicken with seasonings (if not using salt, use
soy sauce) Place breats in a wire mesh holder. Grill over
hot coals and throw a few wet mesquite chips into the
fire. Brown both sides, about 4 minutes each side. Baste
chicken. Continue charbroiling and basting until chicken
is cooked but not dried-out. Remove and keep warm. In
black pot mix 1/2 cup orange juice, orange peel, lemon
juice, onion bell pepper and garlic. Season to taste (add
soy sauce now if not using salt. A dash of tobasco sauce
also adds salt flavoring) Simmer 5 minutes. Place cooked
chicken in sauce and put black pot on grill. Cover grill
and let simmer 15 minutes. Remove from grill and serve hot.
4 boneless chicken breasts
1 stick butter
1,1/2 cups olive oil
1 cup cooking sherry
1 tablespoon Worcestershire sauce
salt, red and black pepper
3 shakes tobasco sauce
1/2 teaspoon garlic powder
2 cups lump white crabmeat
3 cloves garlic, finely chopped
2 medium onions, chopped
1/4 cup shallots, finely chopped
Marinate chicken in olive oil, red and black pepper,
salt and garlic powder. Place in refrigerator overnight.
Remove chicken from marinade, and place breasts in
preheated oven at 350 degrees. Cook chicken 20 minutes,
sprinkle with garlic. Bake 20 minutes. Remove and keep warm
Sauce:
Mix onions, butter and Worcestershire sauce, tobasco
sauce and seasonings. Place in microwave*, cook until
onions begin to wilt and the butter is boiling. Add
crabmeat, cooking sherry and shallots. Place back in
microwave 2 to 3 minutes. Pour over chicken. Serves 4
*Conventional oven can be use, follow the directions.
4 bone less breasts of chicken, cut in 3 pieces
Marinade:
1/2 bell pepper
1 onion
3 tablespoons margarine
Sauté' the above ingredients for 5minutes, add
ingredients listed below except red and black pepper.
1/2 cup teriyaki sauce
1/2 cup cooking sherry
2 sprigs parsley chopped
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon seasoned pepper
1/2 teaspoon allspice
red and black pepper
2 dashes tobasco sauce
Simmer for 5 minutes, and then let it cool. Pour
over chicken and refrigerate overnight. Remove chicken
from marinade. Season chicken pieces with red and black
pepper to taste. Fold each piece of chicken in half and
put on skewer. Then alternate, whole mushrooms, tiny
tomatoes, onions, and slice bell pepper. Baste often
with mixture of: 1/2 cup water, 2 tablespoons margarine,
1 teaspoon lemon juice and 1 teaspoon soy sauce.
3 pounds boneless chicken breasts, cut into bite sized pieces
1/4 cup cooking sherry 2 cloves garlic
1 pound fresh smoked pork sausage
1/2 pound Tasso
3 10-ounce cans rotel tomatoes
2 tablespoons cooking oil
1 6-ounce can tomato paste
2 tablespoons flour
3 ribs celery, chopped
3 medium yellow onions, chopped
2 bell peppers, chopped
1,1/2 bunches shallots, chopped
1/2 teaspoon allspice
5 bay leaves
1/4 pound butter
1 tablespoon sugar
1 12-ounce can buttered mushrooms
1 thin slice lemon
Salt, red and black pepper
1 cup chopped fresh mushrooms
3 cups chicken stock
In large cast iron pot (Dutch oven), brown the
chicken, sausage and Tasso in oil. Remove from pot to
drain, and pour out excess oil, all but 2 table spoons.
Add flour to pot and make a roux! Add onion, bell pepper,
garlic, tomatoes, and tomato paste and cook down 45
minutes. Add the meat and 3 cups of stock and boil down
for about 1/2 hour. Add green onion, celery, bay leaves,
all spice, sugar and buttered mushrooms. Simmer for about
15 minutes. Let thicken and serve over rice, with French
bread.
Serves 8
2 pounds crawfish tails
Crawfish fat
3 teaspoons paprika
3 tablespoons cooking oil
1 teaspoon basil
3 tablespoons flour
1/2 teaspoon thyme
2 onions chopped
1/4 cup chopped parsley
1/4 cup chopped bell pepper
salt, red and black pepper
1/4 cup chopped celery
1 cup chicken stock
2 sticks butter
1 cup chopped green onions
Make a dark brown roux with flour and oil. Add onions
bell pepper and celery. Remove from heat and stir for 5
minutes. Bring chicken stock to a boil and add roux. Stir
for 5 minutes. Melt butter and add crawfish, crawfish fat,
seasonings and green onions. Sauté' 3 minutes. Add roux
mixture and cook 20 minutes. Top with parsley and serve.
1 pound cut up craw fish tails
salt red and black pepper
1 large onion chopped
2 cloves garlic, minced
4 tablespoons crawfish fat
1/4 cup chopped green onions
1/2 cup seasoned bread crumbs
1/4 cup chopped parsley
1 egg, beaten
1/2 cup butter
Double crust for 9" pie
1/2 bell pepper
2 ribs celery, chopped
1 cup whipping cream
Heat whipping cream. Add celery and crawfish fat,
let simmer 5 minutes. In a separate pot heat butter and
add onions, garlic and bell pepper. Sauté' until limp.
Add cream mixture, green onions, crawfish and parsley.
Simmer 10 minutes. Remove from heat and add bread crumbs
and egg. Salt and pepper to taste. Pour mixture into pie
crust. Place second pie crust on top and make 2 or 3 1"
knife slits in the top crust for ventilation. Bake 10
minutes at 450 degrees. reduce heat to 350 and cook 35
minutes or until golden brown.
2 teaspoons horseradish mustard
1 teaspoon cayenne pepper
1 cup salad oil
1/2 cup tarragon vinegar
2 tablespoons catsup
1/2 cup chopped green onions
1 teaspoon paprika
1/2 cup chopped celery
1 clove garlic minced
2 teaspoons mustard
3 pounds cooked crawfish
1 teaspoon salt
Combine all ingredients except crawfish in blender.
Pour over craw fish and marinate over night. Serve chilled.
1,1/2 sticks butter
1/2 pound fresh mushrooms, halved
3 sprigs parsley chopped
1 cup chopped green onion
3/4 pound crawfish
1/4 pound white crabmeat
2 dashes tobasco sauce
2 dashes Worcestershire sauce
1/4 teaspoon white pepper
1 jigger brandy
1/4 teaspoon basil
3 cloves garlic minced
1/4 teaspoon thyme
salt
1/2 teaspoon oregano
red pepper
1/4 teaspoon black pepper
Angel hair pasta
1 tablespoon crawfish fat dissolved in 2 tablespoons water*
Heat 1 stick of butter and add mushrooms, green onions
and garlic. Simmer 10 minutes. Add 1/2 stick butter, crawfish,
crawfish fat with water and crabmeat. Simmer 5 minutes. Add
parsley, tobasco sauce, Worcestershire sauce and dry
seasonings. Simmer 5 minutes. Add brandy and simmer 3 minutes
more. Serve over angel hair pasta on plates preheated to 250
degrees.
*Dissolve crawfish fat in water, or rinse bag crawfish
came in with 3 tablespoons water.
2 ducks, rinse well
8 slices bacon
1 teaspoon cinnamon
1/2 teaspoon white pepper
salt and black pepper
1 cup chicken stock
1 teaspoon red pepper
2 stalks celery, chopped
1 apple, quartered
1 onion quartered
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
Pre-heat oven to 500 degrees. Season ducks with
salt, red, white and black pepper, thyme oregano and
basil. Sprinkle onions and apples with cinnamon and
stuff into cavity. Cover each duck with 4 strips of
bacon. cook ducks 15 minutes in uncovered shallow
backing dish. Pour chicken stock over ducks, cover with
foil and bake at 350 degrees for 30 minutes. Turn breast
down for an additional 30 minutes, remove foil and bake
15 minutes.
12 ears corn
1 tablespoon sugar
1/2 cup butter
2 tomatoes peeled and chopped
1 bell pepper, chopped
1 onion, chopped
1 tablespoon salt
1 tablespoon black pepper
Cut corn from cob and shave cob with knife to
get juice. Sauté' onions, bell pepper and tomatoes
in butter (about 10 minutes) Add corn, sugar and
seasonings and cook until corn is tender
2 pounds fresh corn
1 tablespoons sugar
1,1/2 sticks butter
2 onions chopped
2 bell peppers chopped
1 can rotel tomatoes
salt, red and black pepper
Melt butter and sauté' onions, bell pepper, and
tomatoes. Add corn sugar and seasoning. Cook until corn
is tender, about 2 hours. Set aside.
1 can buttered mushrooms
1 tablespoons green onions
1/2 pound fresh mushrooms
1 can evaporated milk
3 dashes garlic powder
3 dashes tobasco
Heat milk and add remainder of ingredients.
Simmer 15 minutes. Set aside
2 pounds crawfish or shrimp
1 can rotel tomatoes
1 stick butter
2 cloves garlic minced
1 onion chopped
2 sprigs parsley chopped
1 bell pepper chopped
Melt butter and sauté' onion, bell pepper, garlic
and tomatoes for about an hour. Add milk and mushroom
mixture and simmer 30 minutes. Add crawfish or shrimp
and cook 10 minutes. Add corn mixture and simmer 10
minutes. Add parsley and serve.
End