cajun coffee
This is an old Cajun recipe.3 cups strong black coffee
1/4 cup molasses
1 cup cream, whipped
Dash of nutmeg
Rum (optional)Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.Yield: serves 4
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cajun crabmeat mold
Posted by kdipaolo at recipegoldmine.com 6/21/01 3:18:16 pm16 ounces cream cheese, softened
2 tablespoons dairy sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
Rye crackersBeat all ingredients except crabmeat, green pepper and crackers in a 2 1/2-quart bowl on medium speed until well blended, about 1 minute.Stir in crabmeat and green pepper.Line a deep 1 1/2-pint bowl with plastic wrap press mixture in bowl. Cover and refrigerate until firm, about 3 hours.Unmold on serving plate remove plastic wrap. Garnish with chile peppers if desired. Serve with crackers.
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cajun brownie cake
Brownie
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1 cup water
1/2 cup solid Crisco shortening
6 tablespoons cocoa powder
1 teaspoon baking soda dissolved in 1/2 cup buttermilk
2 eggs, beatenSift together sugar, flour and salt.In a saucepan, bring to a boil margarine, water, Crisco and cocoa powder. Add to the flour mixture.Add baking soda/buttermilk mixture. Add eggs. Mix all together Pour into greased and floured jellyroll pan. Bake for 20 minutes at 350 degrees F, until a wooden pick comes out clean.Icing
1/2 cup (1 stick) butter, melted
1 (16 ounce) box confectioners sugar
2 tablespoons cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup chopped nutsPut butter in a medium-size mixing bowl. Beat in remaining ingredients except chopped nuts. Fold in nuts. Pour over hot brownie base. Cut into squares when cool.
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cajun chicken and dumplings
Chicken
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepperDumplings
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milkDumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth divide into 5 small balls. Roll each ball on floured board until paper thin cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones set aside.In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion sauté about 2 minutes.To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in sautéed vegetables heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.Serve chicken, dumplings and broth in individual bowls.Makes 6 servings.
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cajun coleslaw
Source: Outdoor Cooking With Inside Help - Justin Wilson5 heaping tablespoons mayonnaise
2 heaping tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
Juice of 1 medium-size lemon
4 bell peppers, sliced
1 large cabbage, shredded
1 teaspoon Louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Lea & Perrins
3 teaspoons salt (to taste)
2 medium onions, shreddedPut mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
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cajun eggplant dressing
2 pounds medium shrimp, heads off
4 to 6 dashes Tabasco sauce
4 cups water
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 pound margarine
1 teaspoon dried basil or 1 tablespoon fresh basil
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
4 medium eggplants
1 pound cooked crabmeat, claw or white
1 1/2 teaspoons red pepper
1 cup chopped green onions
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 cup chopped parsley
1 1/2 teaspoons salt
Grated Parmesan cheese
Bread crumbsPeel and devein the shrimp set aside.Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside.Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.Serves 6 to 8.
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cajun deviled eggs
12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Paprika
Snipped cilantro (optional)Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash them with a fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired.Makes 2 dozen
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cajun grilled cheese sandwiches
4 tablespoons butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices pepper jack cheese
8 slices Muenster cheese
2 links andouille sausage, grilled, each link cut into
quarters and split lengthwise May substitute any other smoked sausage for the andouilleSpread 2 tablespoons butter on one side of four slices of bread. Spread pepper jelly on one side of the remaining slices of bread. On the slices of bread with pepper jelly, place two slices of pepper jack cheese and two pieces of grilled andouille sausage. Cover the andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, butter-side out.Preheat a large skillet or griddle over medium heat. Place sandwiches, butter-side down, in the skillet and spread the remaining 2 tablespoons butter over the tops of the sandwiches. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted.Serve immediately.
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cajun beans over cornbread
8 ounces stewed tomatoes
1 teaspoon dried minced onion
Tabasco sauce
1 (15 ounce) can great northern beans, undrained
1 teaspoon chicken bouillon
1/8 teaspoon garlic powder
Cornbread
1/2 cup Cheddar cheese, shreddedCombine all ingredients except cheese and cornbread in medium saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
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cajun crawfish bread
3 to 3 1/2 cups all-purpose flour
1 package active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 cup warm water (120 to 130°F)
1 tablespoon olive oil
1 pound crawfish tail meat, coarsely chopped
1 (4 ounce) jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated Monterey jack cheese (or jalapeno
pepper jack cheese if you like it spicier)
1/4 cup grated Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optionalIn a large mixer bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed.Stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until it's smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet cover and let rise in a warm, draft-free spot until doubled in size, 30 to 45 minutes.Meanwhile, preheat oven to 400 degrees F.Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake until done and golden brown, 30 to 35 minutes.Yield: One loaf of spicy crawfish bread!
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