Taste the world right in your kitchen with Cajun recipes
cajun shrimp stuffed pistolettes
1 cup (2 sticks) real butter
2 cups finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely sliced green onions
6 cloves finely minced garlic
1/2 pound coarsely chopped mushrooms
3 cups evaporated milk
1 cup shrimp poaching stock
1 pound Velveeta cheese, cut in chunks
1/2 gallon vegetable oil
5 pounds poached and ground shrimp
2 teaspoons seafood seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
24 unbaked Hearth Farms pistolettes Melt the butter a heavy 12-inch skillet over medium heat until it foams. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Be careful not to let the butter burn! When the vegetables are ready, pour in the evaporated milk and the poaching stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.While the sauce is simmering, heat the vegetable oil to 325 degrees F in a high-sided frypan. Fold the ground shrimp into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.If you want to develop the maximum flavor in the seafood mix, make the stuffing one day, cover it and place it in the refrigerator overnight, and reheat it and stuff the pistolettes the next day.Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. Then, while theyre still hot, hold them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon), push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.NOTES: To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice only until they turn pink. Do not overcook them. If you want to make the stuffing spicy, instead of using regular Velveeta cheese you can substitute the Mexican-style jalapeno Velveeta.
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1 cup (2 sticks) real butter
2 cups finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely sliced green onions
6 cloves finely minced garlic
1/2 pound coarsely chopped mushrooms
3 cups evaporated milk
1 cup shrimp poaching stock
1 pound Velveeta cheese, cut in chunks
1/2 gallon vegetable oil
5 pounds poached and ground shrimp
2 teaspoons seafood seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
24 unbaked Hearth Farms pistolettes Melt the butter a heavy 12-inch skillet over medium heat until it foams. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Be careful not to let the butter burn! When the vegetables are ready, pour in the evaporated milk and the poaching stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.While the sauce is simmering, heat the vegetable oil to 325 degrees F in a high-sided frypan. Fold the ground shrimp into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.If you want to develop the maximum flavor in the seafood mix, make the stuffing one day, cover it and place it in the refrigerator overnight, and reheat it and stuff the pistolettes the next day.Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. Then, while theyre still hot, hold them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon), push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.NOTES: To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice only until they turn pink. Do not overcook them. If you want to make the stuffing spicy, instead of using regular Velveeta cheese you can substitute the Mexican-style jalapeno Velveeta.
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cajun won tons
Yield: about 4 dozen 1 tablespoon olive oil
1 large green bell pepper, seeded and minced
1 small onion, minced
1/2 teaspoon garlic, minced
1/4 cup sun-dried tomatoes, minced
2 teaspoons Cajun seasoning
2 cups Monterey jack cheese, grated
1 pack won tons
Oil for frying
Flour
2/3 cup mayonnaise
2 tablespoons hot sauce Heat the olive oil in a skillet. Add the green pepper and onion. Cook for 3 minutes. Add the garlic and tomatoes. Cook for an additional minute. Sprinkle on the seasoning, remove from the heat and allow to fully cool. Mix in the cheese. Place a won ton skin facing you in a diamond shape. Place 1 tablespoon of the mixture in the center. Fold in the two side points until slightly overlapping. Bring the bottom point to the center, dab with water and roll into an egg-roll shape. Toss in a bowl of flour. Continue until all the mix is used. Heat the oil to 375 degrees F. Add the won tons in small batches and cook until brown (about 3 minutes). Drain on paper towels. Make a dipping sauce by mixing together the mayonnaise and hot sauce.
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Yield: about 4 dozen 1 tablespoon olive oil
1 large green bell pepper, seeded and minced
1 small onion, minced
1/2 teaspoon garlic, minced
1/4 cup sun-dried tomatoes, minced
2 teaspoons Cajun seasoning
2 cups Monterey jack cheese, grated
1 pack won tons
Oil for frying
Flour
2/3 cup mayonnaise
2 tablespoons hot sauce Heat the olive oil in a skillet. Add the green pepper and onion. Cook for 3 minutes. Add the garlic and tomatoes. Cook for an additional minute. Sprinkle on the seasoning, remove from the heat and allow to fully cool. Mix in the cheese. Place a won ton skin facing you in a diamond shape. Place 1 tablespoon of the mixture in the center. Fold in the two side points until slightly overlapping. Bring the bottom point to the center, dab with water and roll into an egg-roll shape. Toss in a bowl of flour. Continue until all the mix is used. Heat the oil to 375 degrees F. Add the won tons in small batches and cook until brown (about 3 minutes). Drain on paper towels. Make a dipping sauce by mixing together the mayonnaise and hot sauce.
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chocolate pecan pralines
3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed, light brown sugar
1 cup milk
1/2 cup heavy cream
1 cup coarsely chopped pecans
2 cups whole pecan halves
2 tablespoons vanilla extract
1 1/2 cups semisweet chocolate chips, chilledNOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.) You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.) Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop each praline should be about 2 inches in diameter and 1/2 inch thick. Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.
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3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed, light brown sugar
1 cup milk
1/2 cup heavy cream
1 cup coarsely chopped pecans
2 cups whole pecan halves
2 tablespoons vanilla extract
1 1/2 cups semisweet chocolate chips, chilledNOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.) You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.) Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop each praline should be about 2 inches in diameter and 1/2 inch thick. Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.
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cajun hush puppies
This is a recipe originating in the South Louisiana Bayou Country.1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 onion, chopped
1 cup buttermilk
1 large jalapeño pepper, finely chopped (optional)Mix all ingredients. Drop with a large spoon into HOT oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon.
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This is a recipe originating in the South Louisiana Bayou Country.1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 onion, chopped
1 cup buttermilk
1 large jalapeño pepper, finely chopped (optional)Mix all ingredients. Drop with a large spoon into HOT oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon.
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cajun pate
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon puréed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecansPlace livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the puréed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.
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3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon puréed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecansPlace livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the puréed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.
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cajun shrimp salad
3 pounds cooked, peeled shrimp
1 cup olive oil
1/3 cup vinegar
2 large onions, chopped
2 large bell peppers, chopped
Salt and pepper to tasteAdd all ingredients together in large bowl. Cover, stir well and chill for about 4 hours, stirring occasionally.
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3 pounds cooked, peeled shrimp
1 cup olive oil
1/3 cup vinegar
2 large onions, chopped
2 large bell peppers, chopped
Salt and pepper to tasteAdd all ingredients together in large bowl. Cover, stir well and chill for about 4 hours, stirring occasionally.
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cajun hot cole slaw
3 teaspoons olive oil
3 slices bacon, chopped
1 green bell pepper, chopped
1 medium cabbage, chopped
1/4 teaspoon red cayenne
1 (16 ounce) can tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup vinegar
1/2 cup onion, choppedSauté green pepper and bacon in olive oil. After browning, add tomatoes and chopped cabbage. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 45 minutes.
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3 teaspoons olive oil
3 slices bacon, chopped
1 green bell pepper, chopped
1 medium cabbage, chopped
1/4 teaspoon red cayenne
1 (16 ounce) can tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup vinegar
1/2 cup onion, choppedSauté green pepper and bacon in olive oil. After browning, add tomatoes and chopped cabbage. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 45 minutes.
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cajun meatball stew
1 pound ground round or chuck
1 1/2 cups soft bread crumbs (3 slices)
2 tablespoons each minced parsley and cold water
1/2 clove garlic, crushed
1 egg
1/4 teaspoon each cayenne and pepper
1/4 cup vegetable oil
4 green onions, trimmed and minced (save tops for gravy)
2 teaspoons saltGravy
2/3 cup all-purpose flour
5 cups cold water
4 envelopes or 4 teaspoons instant beef broth
1/4 teaspoon salt pinch of pepper
1/3 cup minced parsley
4 green onion tops, sliced thin
Meatball drippings plus vegetable oil to total 1/4 cupPrepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes.Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (dont overcook or the meatballs may toughen). Drain on paper towels save drippings.Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown.Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes.Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer.Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.
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1 pound ground round or chuck
1 1/2 cups soft bread crumbs (3 slices)
2 tablespoons each minced parsley and cold water
1/2 clove garlic, crushed
1 egg
1/4 teaspoon each cayenne and pepper
1/4 cup vegetable oil
4 green onions, trimmed and minced (save tops for gravy)
2 teaspoons saltGravy
2/3 cup all-purpose flour
5 cups cold water
4 envelopes or 4 teaspoons instant beef broth
1/4 teaspoon salt pinch of pepper
1/3 cup minced parsley
4 green onion tops, sliced thin
Meatball drippings plus vegetable oil to total 1/4 cupPrepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes.Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (dont overcook or the meatballs may toughen). Drain on paper towels save drippings.Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown.Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes.Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer.Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.
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cajun squash casserole
1/4 cup margarine
4 yellow squash, thinly sliced
4 medium tomatoes, cut into pieces
1/2 green bell pepper, chopped
1 large onion, thinly slicedWhite Sauce
4 tablespoons butter
4 tablespoons flour
1 cup milk
Dash of Tabasco sauce
Cajun seasoning
1/2 cup grated cheese (Cheddar, Swiss or Parmesan)Heat margarine in skillet, add layers of squash, tomatoes, onions and pepper in that order, using 1/3 of vegetable for each layer. Make three layers. Season each layer with Cajun seasoning. Cover tightly and simmer until tender (10 to 15 minutes). Drain.Stir in White Sauce. Sprinkle with cheese of your choice and bake at 350 degrees F for 20 minutes.
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1/4 cup margarine
4 yellow squash, thinly sliced
4 medium tomatoes, cut into pieces
1/2 green bell pepper, chopped
1 large onion, thinly slicedWhite Sauce
4 tablespoons butter
4 tablespoons flour
1 cup milk
Dash of Tabasco sauce
Cajun seasoning
1/2 cup grated cheese (Cheddar, Swiss or Parmesan)Heat margarine in skillet, add layers of squash, tomatoes, onions and pepper in that order, using 1/3 of vegetable for each layer. Make three layers. Season each layer with Cajun seasoning. Cover tightly and simmer until tender (10 to 15 minutes). Drain.Stir in White Sauce. Sprinkle with cheese of your choice and bake at 350 degrees F for 20 minutes.
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cajun shrimp stir fry
4 slices bacon
2 teaspoons cornstarch
1/2 teaspoon fish-flavored bouillon granules
1/3 cup water
1 1/2 pounds unpeeled medium-size
2 teaspoons Creole seasoning
1 small green bell pepper, cut into 1-inch pieces
1/2 cup diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked riceCook bacon in a large wok or skillet until crisp remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water set aside.Peel and de-vein shrimp. Pat shrimp dry sprinkle with Creole seasoning. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides heat at medium-high (325 degrees F) for 1 minute. Add shrimp stir fry 2 minutes or until shrimp turn pink. Remove shrimp, and set aside.Pour remaining 1 tablespoon reserved drippings into wok add green pepper and celery, and stir fry 2 minutes. Add tomatoes, and stir fry 2 minutes. Return reserved shrimp to wok, and add cornstarch mixture bring to a boil. Cook, stirring constantly, 1 minute. Sprinkle with reserved bacon.Serve over hot cooked rice.Makes 4 servings.
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4 slices bacon
2 teaspoons cornstarch
1/2 teaspoon fish-flavored bouillon granules
1/3 cup water
1 1/2 pounds unpeeled medium-size
2 teaspoons Creole seasoning
1 small green bell pepper, cut into 1-inch pieces
1/2 cup diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked riceCook bacon in a large wok or skillet until crisp remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water set aside.Peel and de-vein shrimp. Pat shrimp dry sprinkle with Creole seasoning. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides heat at medium-high (325 degrees F) for 1 minute. Add shrimp stir fry 2 minutes or until shrimp turn pink. Remove shrimp, and set aside.Pour remaining 1 tablespoon reserved drippings into wok add green pepper and celery, and stir fry 2 minutes. Add tomatoes, and stir fry 2 minutes. Return reserved shrimp to wok, and add cornstarch mixture bring to a boil. Cook, stirring constantly, 1 minute. Sprinkle with reserved bacon.Serve over hot cooked rice.Makes 4 servings.
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