Recipes

Acadian Peppered Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
2 teaspoon Fresh basil, chopped
2 teaspoon Fresh oregano, chopped
1 each Bay leaf, crumbled
1 Salt
½ cub Lemon juice
2 teaspoon Cayenne pepper
5 each Garlic cloves, minced
½ cub Black pepper, finely ground
4 pound Large raw shrimp in shells

Preparation:

The shrimp should be of a size to number 30-35 per pound. Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stir- ring and turning to coat well with the seasoned Butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking"

Andouille a la Jeannine

Servings: 6 Servings

Ingredients:

1 cub Dry white wine
2 pound Andouille or smoked sausage
2 tablespoon Honey
1 tablespoon Creole mustard

Preparation:

Slice andouille ¼-to ½-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat until andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook"

From: Jim Weller Date: 24 Feb 96

Andouille in Comforting Barbecue Sauce

Servings: 25 Servings

Ingredients:

4 cub Onions, finely chopped
1 cub Bell pepper, finely chopped
1 cub Peanut oil
3 cub Steak sauce
3 cub Ketchup
3 teaspoon Salt, to taste
1 pound Andouille sausage
1 cub Celery, finely chopped
1 cub Parsley, finely chopped
1 tablespoon Garlic, finely chopped
½ cub Louisiana hot sauce OR
2 tablespoon Cayenne pepper
1 cub Southern Comfort Liquor

Preparation:

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about ¾ gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage ¼ inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ."

From: Carl Berger Date: 14 May 96

Andouille Smoked Sausage in Red Gravy

Servings: 4 Servings

Ingredients:

6 tablespoon Unsalted butter
½ cub Chopped green peppers
1 ½ pound Andouille smoked sausage
(2-inch pieces)
1 teaspoon Minced garlic
8 teaspoon Tomato sauce
3 cub Onions
¼ cub Chopped parsley
6 ½ cub Pork or beef stock
1 cub Chopped green onion tops
1 ½ teaspoon Cayenne pepper
3 teaspoon Cooked rice
¾ teaspoon Salt
½ cub Chopped celery

Preparation:

Contributed to the echo by: BOYD NARON ANDOUILLE SMOKED SAUSAGE IN RED GRAVY Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add ¾ c. of stock and scrape bottom.

Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally.

Add ½ c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and ½ c. of the green onions. Add 3-¼ c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.

Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately.

Makes 4 servings.

Baked Oysters

Servings: 4 Servings

Ingredients:

----LISA CRAWLEY TSPN00B--
¼ pound Butter
2 cub Celery
1 Onion -- chopped fine
1 pint Oysters
4 Eggs; hard-boiled -- grated
2 cub Toasted bread crumbs
1 cub Oyster Juice OR Water
Parsley

Preparation:

melt butter, add onion and celery. Cook on slow fire until tender. Add oysters that have been cut up by scissors, and a little oyster juice.
cook about 5 min. until oysters curl. Take off fire and mix w/ rolled toasted bread crumbs and grated eggs and parsley to season. Add salt, pepper, and dampen w/ oyster juice or water. Put into oyster shells or greased pyrex dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350 about 20 min. Tresor de la Mer from the Heart of Louisianna.

Recipe By :

Baked Vegetable Gumbo Creole From Tony Burke

Servings: 10 Servings

Ingredients:

1 pound Fresh okra,diag. sliced
2 package Frozen sliced okra(10oz)
Boiling salted water
1 Rib celery,diagonally sliced
2 Bell peppers,in strips
2 package Frozen lima beans(10oz)
8 Ears fresh corn kernels
2 package Frozen corn,thawed(10oz)
Butter or margarine
Bread crumbs
1 Small onion,chopped
4 Ripe tomatoes,sliced
2 Serrano chiles,thinly sliced
1 teaspoon Chopped fresh basil
½ teaspoon Dried basil,crumbled
Salt to taste
Black pepper to taste
½ cub Shredded Monterey Jack

Preparation:

1. Cook fresh okra briefly in boiling salted water; drain.

2. Blanch celery in boiling salted water.

3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables.

4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.

5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.

6. Sprinkle with chiles and season with salt and pepper.

7. Dot with butter and sprinkle with bread crumbs.

8. Repeat layering until casserole is filled.

9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.

10. Bake uncovered in preheated 300' over for 1 hour.

NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.

Barbecue Sauce Prudhomme

Servings: 5 servings

Ingredients:

SEASONING MIX:
1 ½ teaspoon Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon White pepper
½ teaspoon Ground cayenne pepper

MAIN INGREDIENTS:
½ pound Bacon, minced
1 ½ cub Chopped onions
2 cub Pork, beef or chicken stock
1 ½ cub Bottled chili sauce
1 cub Honey
¾ cub Dry roasted pecans, chopped
5 tablespoon Orange juice (½ orange)
1 Rind & pulp from ½ orange
2 tablespoon Lemon juice (¼ lemon)
1 Rind & pulp from ¼ lemon
2 tablespoon Minced garlic
1 teaspoon Tabasco sauce
4 tablespoon Unsalted butter

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir
in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
From Paul Prudhomme's "Louisiana Kitchen"

Barbecued Pot Roast

Servings: 1 Servings

Ingredients:

1 5 lb. pot roast
2 Med. onions, sliced
½ cub Catsup
¼ cub Wine vinegar
1 teaspoon Rosemary leaves
Potatoes (optional)
2 tablespoon Cooking oil
2 Cloves garlic, minced
½ cub Water
2 tablespoon Worcestershire sauce
1 teaspoon Salt

Preparation:

Brown roast on all sides in hot oil in large roaster, add onions and garlic. Combine remaining ingredients and pour over roast. Bake at 350 F. for abt. 2 hrs. Small peeled potatoes can be placed around at this time if desired. Return to oven and continue to cook aditional hour or until roast is tender. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Barbecued Shrimp

Servings: 2 Servings

Ingredients:

SEASONING MIX:
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
½ teaspoon Salt
½ teaspoon Crushed red pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried rosemary leaves, crush
⅛ teaspoon Dried oregano leaves

MAIN INGREDIENTS:
¼ pound + 5 Tbsp unsalted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon Minced garlic
½ cub Basic shrimp stock
¼ cub Beer at room temperature

Preparation:

Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. : In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. : Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect.

From Paul Prudhomme's Louisiana Kitchen

From: Carl Berger Date: 14 May 96

Basic Cooked Rice - Prudhomme

Servings: 6 Servings

Ingredients:

2 cub Uncooked rice (see note)
2 ½ cub Basic stock (Prudhomme)
1 ½ tablespoon Onions, chopped very fine
1 ½ tablespoon Celery, chopped very fine
1 ½ tablespoon Bell peppers,chopped vy fine
1 ½ tablespoon Unsalted butter (preferred)
½ teaspoon Salt
⅛ teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper

Preparation:

In a 5x9x2-½-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen

Bayou Baked Red Snapper

Servings: 8 Servings

Ingredients:

1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bunch Shallots, chopped
½ teaspoon Oregano
1 can Button mushrooms OR
8 Large fresh mushrooms
Salt and pepper to taste.

Preparation:

Clean fish and pat dry. Rub cavity with salt, pepper and margarine.
Place in well-greased baking pan and set aside. Heat 3 or 4 tbs.
margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven.
Baste several times with pan juices. Serves 8 to 10.

Bayou Boeuf Jambalaya

Servings: 6 Servings

Ingredients:

1 tablespoon Shortening
¼ pound Kosher salami, cubed
1 Sprig thyme
1 Onion, sliced
Salt & Pepper to taste
2 cub Tomatoes
1 cub Uncooked long grain rice
1 tablespoon Flour
¼ cub Green pepper, minced
1 Bay leaf
1 Sprig parsley, minced
1 Clove garlic, minced
1 pound Kosher smoked sausage.
1 ¼ cub Tomato juice

Preparation:

Melt shortening in heavy saucepan over medium heat. Stir in flour, salami, and green pepper. Simmer 5 min, stirring constantly.

Add remaining ingredients except rice. Bring to boil. Add rice to liquid. Cover and simmer for 40 min. until all liquid is absorbed.

Bayou Shrimp Creole

Servings: 16 Servings

Ingredients:

1 cub Salad oil
1 Stalk celery, diced
5 cub Onions, sliced
1 cub Chili sauce
1 teaspoon Curry powder
3 Lge. bay leaf
2 package Frozen sliced okra
2 can Tomatoes (#303)
3 large Green peppers, sliced
1 Stalk celery leaves, chopped
1 teaspoon Thyme
Salt, red & black pepper
½ cub Chopped parsley
5 pound Shrimp, cleaned & deveined

Preparation:

Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Beef Ribeye Stuffed with Pecans

Servings: 10 Servings

Ingredients:

Olive oil
1 10 pound beef ribeye or
Tenderloin
Salt, to taste
Cayenne pepper, to taste
2 cub Pecan pieces or halves
1 ½ cub Dry white wine
1 tablespoon Worcestershire sauce
1 cub Onion, chopped

Preparation:

Preheat the oven to 350 F. Pour enough olive oil into a deep roaster to coat the bottom. Cut a deep picket on the side of the tenderloin, and season with the salt and pepper, including the inside of the pocket. Stuff the pecans into the pocket and close with skewers.
Place the loin in the middle of the roaster, so that the pocket is on the side, not on the top. Mix the wine and Worcestershire together and pour around the meat. Sprinkle the onions around the meat, cover, and bake for 2 or 3 hours, depending on how well done you like your beef. Baste every 20 minutes.

Yield: 10 to 15 servings.

Justin Wilson's Homegrown Louisiana Cookin' ISBN 0-02-630125-3 Source:
Justin Wilson's Homegrown From: Jim Weller Date: 25 Feb 96

Blackened (Cajun) Arctic Char

Servings: 4 Servings

Ingredients:

1 each Arctic char - 1 kg(4.5 lbs)
6 tablespoon Butter
2 each Lemons, cut into wedges
1 tablespoon Cajun spice (recipe follows)

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle.

Blackened Arctic Char

Servings: 4 Servings

Ingredients:

2 pound Arctic Char
6 tablespoon Butter
2 Lemons, Cut Into Wedges
1 tablespoon Cajun Spice

Preparation:

Fillet the Char (fresh or thawed) about 25 mm thick (1-½"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From; The Calgary Herald (89.05.03) by Terry Bullick. Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic Circle.

Blackened Red Steaks

Servings: 4 Servings

Ingredients:

1 ½ pound Boneless sirloin beef steak
1 to 1 ¼" thick
½ teaspoon Fresh ground peppercorns
1 teaspoon Salt-free seasoning
1 teaspoon Garlic salt
1 tablespoon Paprika
2 tablespoon Unsalted butter or
Margarine
2 tablespoon Dry red wine
½ cub Beef broth
¼ cub Chili sauce
2 teaspoon Browned mustard

ONION HAIRS:
1 cub Small onion rings, sliced
Paper thin (about 3 small
Onions)
1 teaspoon Flour
2 tablespoon Unsalted butter or margarine

GARNISH:
Watercress

Preparation:

Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt.Spread paprika over all.Press firmly.Melt butter or margarine in large fry pan.Cook steak over high heat 3 minutes on each side to desired doneness.Will be dark and crusty. While steak is cooking,toss onion with flour.Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2 to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red sauce over bottom of serving dish.Arrange steak,slices overlapping, over sauce.Spread onions on top.Garnish with watercress.Makes 4 servings.

Blackened Redfish

Servings: 6 Servings

Ingredients:

6 each 8-10oz redfish fillets
¾ pound Unsalted butter, melted

SEASONING MIX:
1 tablespoon Sweet paprika
2 ½ teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
¾ teaspoon Ground white pepper
¾ teaspoon Ground black pepper
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves

Preparation:

NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about ½ inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than ¾ inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0

Boiled Crabs

Servings: 4 Servings

Ingredients:

2 each Lemons, quartered
8 each New red potatoes
4 each Small ears fresh corn
4 each Small yellow onions
1 cub Salt
½ cub Ground red pepper
½ cub Ground white pepper
½ cub Ground black pepper
12 each Live blue crabs

Preparation:

Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast."

Boiled Crawfish -- Justin Wilson

Servings: 10 Servings

Ingredients:

4 each Boxes salt (no size mentione
6 each Pouches crab boil
9 each Lemons
8 ounce Cayenne pepper
5 pound Small white onions
1 Garlic
24 each Small potatoes
1 Smoked sausage
1 Corn
50 pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help."

Boiled Crawfish with Vegetables

Servings: 8 Servings

Ingredients:

40 pound Live crawfish
1 cub Salt
½ cub Ground white pepper
½ cub Ground black pepper
½ cub Ground red pepper
5 pound Small white onions
12 large Ears of fresh corn, shucked
5 pound Small new potatoes

ADDITIONAL SEASONING MIXTURE:
½ cub Ground white pepper
½ cub Ground black pepper
½ cub Ground red pepper
2 cub Salt

Preparation:

Wash the crawfish and pick out any fish bones or other debris. Fill a BIG 40 quart stock pot a quarter full of water. Add the salt and peppers and bring to a boil. Add the whole onions, the corn and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to a boil, cover, lower heat to medium and let cook 8 minutes. Add the crawfish, cover again and raise the heat to high. After steam begins to escape from under the lid, cook seven minutes more. Remove from the heat and let sit for four minutes. Do NOT remove the lid until this point.

Remove the onions, corn and potatoes to a bowl and drain the crawfish.
Place the crawfish in a large insulated container (an ice chest works well.

Have ready the additional seasoning mixture. Sprinkle over the crawfish and mix them well to coat. Cover and let sit for seven minutes.

Serve immediately with the vegetables on the side with lots of French bread on a large table covered with plenty of paper.

When everyone has his/her fill, everyone "peels for the house." The peeled tails can then be used in a cold crawfish cocktail or salad or for Fried crawfish the next day

P{atoll's Cajun Home Cooking

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 28 Dec 96

Brennan's Shrimp Creole

Servings: 8 Servings

Ingredients:

½ cub Vegetable oil
1 cub Green pepper, coarsely
Chopped
2 cub Onion, coarsely chopped
1 cub Celery, coarsely chopped
2 tablespoon Garlic, minced
2 cub Whole tomotoes
1 tablespoon Paprika
¼ teaspoon Cayenne pepper
1 teaspoon Salt
1 teaspoon White pepper
1 Bay leaf
2 tablespoon Corn starch
3 pound Raw shrimp, peeled, deveined
3 cub Water

Preparation:

: Heat vegetable oil and saute next four ingredients until tender.
Add tomatoes and cook three to four more minutes. Stir in paprika, cayenne, salt, peper, water, and bay leaf. Simmer 15 minutes. Add shrimp and continue to cook an additional 15 minutes. Thicken with corn starch mixed with cold water. Serve with hot fluffy rice.

SOURCE: BRAILLE MONITOR, April 1991 Typos: Kathryn Cone From: Kathryn Cone Date: 28 Dec 96

Broiled Alligator Tail with Lemon Butter Sauce

Servings: 4 Servings

Ingredients:

2 pound Alligator tail; trim and>>>slice thin.

LEMON BUTTER SAUCE:
¼ pound Butter/margarine
½ teaspoon Onion powder
1 ½ teaspoon Salt
Cayenne pepper to taste
1 ½ teaspoon Lemon juice
1 tablespoon Parsley; fresh choped OR >>>
1 ½ teaspoon Parsley; dried

Preparation:

: LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL. Let heat through, then serve immediately.
: Yield: About ½ cup
: ++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++ : BROILED ALLIGATOR TAIL: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element. Broil for 10 to 15 minutes or until done. Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface. Serve immediately.

Source: Justin Wilson's "Homegrown Lousiana Cooking" : ISBN 0-02-630125-3 From: Bill Spalding Date: 28 Jan 96

Cajun Catfish

Servings: 4 Servings

Ingredients:

4 Catfish fillets (4 oz. each)
1 ounce Wheat flakes cereal - sugar
Free
The cereal should be finely
Ground (¼ cup)
1 tablespoon Paprika
¼ teaspoon Salt
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
½ teaspoon Cayenne pepper
½ teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Thyme
1 tablespoon Oil

Preparation:

1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. 3. In a heavy cast iron fry pan heat the oil.
Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Yield: Serves 4

Each serving has approximately 170 calories, 21 g. protein, 8.5 g.
total fat (6 g. unsaturated fat, 1.6 g. saturated fat), 1.8 g.
carbohydrates, 66 mg. cholesterol, 0.6 g. fiber, 206 mg. sodium, 56 mg. calcium.

Exchanges per serving: ¼ fat, 3 meat. Source: Fred Towner

From: Fred Towner Date: 13 Jan 96

CAJUN CATFISH A LA DON*

Servings: 8 Servings

Ingredients:

8 each Large catfish filets
1 cub Lime/lemon juicefresh squeezed
1 ½ tablespoon Cayenne pepper flakes
1 teaspoon Basil crushed
2 each Garlic cloves finely minced
½ cub Chablis wine
¼ cub Corn or peanut oil
½ teaspoon Dried tarragon
2 tablespoon Cider vinegar
2 tablespoon Chopped scallion greens
2 tablespoon Fresh ground black pepper

Preparation:

Rinse the filets, pat dry, and place flat in a large glass baking pan. Mix all other ingredients together and pour over the filets.
Cover and refrigerate for 8-24 hours. Turn every 4-6 hours. You may either broil these in your oven or upon your grill. I prefer them grilled over coals from hickory, oak, & citrus wood. The combination is excel -lent as it presents a subtle enhancement of the fish it self. Origin: Don Houston's kitchen circa 1993

Cajun Catfish Remoulade

Servings: 8 Servings

Ingredients:

1 cub Nonfat Mayonnaise
1/3 cub Creole Mustard
1/3 cub Fresh Horseradish
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
4 drop Tabasco
1 tablespoon Onion; grated
8 Catfish Fillets
1 quart Water
2 teaspoon Old Bay Seasoning
2 Bay Leaves
½ teaspoon Cayenne Pepper
1 Head Butter Lettuce; torninto bite-sized pieces
2 Beefsteak Tomatoes; cut intowedges
Parsley

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Cajun Chicken Salad

Servings: 6 Servings

Ingredients:

2 cub Cooked chicken, chunked
1 tablespoon Lemon juice
1 teaspoon Cayenne pepper
1 teaspoon Garlic powder
½ teaspoon White pepper
1 teaspoon Dried basil
¼ teaspoon Dried thyme leaves
2 cub Iceberg lettuce, torn into i-inch pieces
1 cub Romaine lettuce, torn into 1-inch pieces
1 medium Green pepper, chopped
1 cub Mushrooms, sliced
1 cub Cauliflower flowerets
1 cub Grated carrots
½ cub Sunflower seeds

Preparation:

Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well.
Cover and refrigerate for 1 hour. Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinad). Sprinkle with sunflower seeds.

Source: More Cajun Cooking
: Modern Publishing

Cajun Creole

Servings: 4 Servings

Ingredients:

1 Onion;chopped;med
2 tablespoon Margarine
1 Green pepper; chopped
1 Celery stalk; chopped
1 Bay leaf
1 tablespoon Parsley
1 teaspoon Cajun seasoning
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
6 ounce Tomato paste
2 cub Water
¼ cub Triple Sec
2 cub Shrimp; not cooked

Preparation:

Melt margarine, add onion, green pepper and celery. Saute until tender. Stir in remaining ingredients, except shrimp. Cook over low heat for 20 minutes. Add shrimp and cook for an additional 10 minutes. Serve over rice.

Cajun Meat Loaf

Servings: 6 Servings

Ingredients:

SEASONING MIX:
2 Bay leaves; whole
1 teaspoon Salt
1 teaspoon Pepper, cayenne; ground
1 teaspoon Pepper, black
½ teaspoon Pepper, white
½ teaspoon Cumin, ground
½ teaspoon Nutmeg, ground

MAIN INGREDIENTS:
4 tablespoon Butter, unsalted
¾ cub Onion; finely chopped
½ cub Pepper, green bell; chopped
¼ cub Onion, green; chopped fine
2 teaspoon Garlic; minced
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½ cub Milk, evaporated
½ cub Catsup
1 ½ pound Beef, lean ground
½ pound Pork, ground
2 Eggs; lightly beaten
1 cub Bread crumbs, very fine

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.

Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-½ inches high, 6 inches wide and 12 inches long. Bake uncovered at 350ø F for 25 minutes, then raise heat to 400ø F and continue cooking until done, about 35 minutes longer.

Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

From Paul Prudhomme's "Louisiana Kitchen"

Cajun Pork Burgers

Servings: 4 Burgers

Ingredients:

BILLS20086:
2 tablespoon Water
2 teaspoon Hot pepper sauce
½ pound Ground pork
½ pound Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Preparation:

Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.

Cajun Prime Rib

Servings: 6 Servings

Ingredients:

4 pound Prime rib roast (10-½ lbs)
¼ cub Garlic powder
2 Onions, thinly sliced
¼ cub Black pepper
¼ cub Salt

SEASONING MIX (OPTIONAL:
1 tablespoon Plus 1 tsp, salt
1 tablespoon Plus 2 tsp, fennel seeds
2 ½ teaspoon Dry mustard
1 tablespoon Plus 2 tsp, white pepper
1 tablespoon Plus ¾ tsp, black pepper
2 ½ teaspoon Ground cayenne pepper

Preparation:

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more.
Repeat with the remaining steaks. Serve each steak while piping hot.
(*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen

Cajun Shrimp

Servings: 15 Servings

Ingredients:

1 pound Extra large shrimp, peeled
1 tablespoon Fresh lime juice
½ teaspoon Garlic powder
½ teaspoon Onion powder
¼ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Red pepper
⅛ teaspoon Black pepper
Lime wedges

Preparation:

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well.

Spray a large skillet with non-stick cooking spray. Heat until hot.
Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Makes 15 servings.

From "Season of Wonder: Christmas 1990".

[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.

Cajun Snapper

Servings: 4 Servings

Ingredients:

2 pound Snapper (filetted)
1 teaspoon Red pepper flakes
3 tablespoon Tabasco sauce
2 tablespoon Ground dill
6 each Scallions chopped
1 teaspoon Salt
4 tablespoon Chopped green Bell pepper
4 tablespoon Chopped red Bell pepper
1 teaspoon File' powder
1 cub Sauterne wine

Preparation:

Lay snapper filets in a pan that you have sprayed liberally with Pam.
Mix wine, Tabasco sauce, peppers, salt, dill, and file' powder together. Pour this mixture over the fish. Cover the pan and marinate for 2-6 hours. Over night is good too! Broil fish either in oven or on a grill. Sprinkle the onion over the filets while cooking. Origin:
Joew LaForte, Slidell-La., Cajun to the max!, Circa 1988

Cajunized Oriental Pork Chops

Servings: 6 Servings

Ingredients:

6 Thick pork chops
Salt & red cayenne pepper
1 ½ cub Dry white wine
1 cub Bell pepper, chopped
1 cub Onions, chopped
1 Clove garlic, chopped
3 tablespoon Soy sauce
1 can Pineapple chunks (15 oz.)

Preparation:

Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" From: Jim Weller Date: 26 Feb 96

Cajun-Style Andouille

Servings: 10 servings

Ingredients:

2 tablespoon Minced garlic
2 tablespoon Kosher salt
1 tablespoon Freshly ground black pepper
1 teaspoon Red pepper flakes
2 teaspoon Cayenne
3 tablespoon Paprika
¼ teaspoon Ground mace
½ teaspoon Dried thyme
2 tablespoon Sugar
5 pound Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
½ cub Cold water
1 ½ teaspoon Liquid smoke
Medium or wide hog casings

Preparation:

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a ¼-inch plate. Grind the lean meat using a ⅜-inch plate. Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat. Knead until the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2 hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 ½ to 3 hours. Don't let them shrivel. Use immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly. From: Lou Kerns Date: 06 Jan 94

CHICKEN AND SAUSAGE GUMBO

Servings: 1 Batch

Ingredients:

1/3 cub all-purpose flour 1/3 c cooking oil 3 c water 12 oz fully cooked
smoked sausage links, sliced and quartered 2 c chopped cooked chicken
2 cub sliced okra or one 10 oz package frozen whole okra, sliced
½ inch thick 1 c chopped onion ½ c chopped green pepper ½ c
chopped celery 4 cloves garlic, minced 1 ts salt ½ ts pepper ¼ ts
ground red pepper hot cooked rice

Preparation:

For roux, in a heavy 2 quart saucepan stir together flour and oil till smooth. Cook over medium high heat 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 ½, 4, 5, or 6 quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low heat setting for 10-12 hours or on high heat setting for 4 ½-5 hours.
Skim off fat. Serve over rice. Makes 6 servings.

For 1 quart crockery cooker: Use 2 TBSP all-purpose flour; 2 TBSP cooking oil; 1 cup water; 4 oz fully cooked smoked sausage links, sliced and quartered; 2/3 c chopped cooked chicken; 2/3 c sliced okra; 1/3 c chopped onion; 2 TBSP chopped green pepper; 2 TBSP chopped celery; 1 clove garlic, minced; ½ tsp salt; ⅛ tsp pepper; ⅛ tsp ground red pepper; and hot cooked rice. Prepare as above.
Cook for 10-12 hours. Serves 2.

from Better Homes and Gardens New Crockery Cooker Cook Book

posted by Tiffany Hall-Graham

CHICKEN AND SAUSAGE GUMBO (CROCKPOT)

Servings: 1 Servings

Ingredients:

1/3 cub All-purpose flour
1/3 cub Cooking oil
3 cub Water
12 ounce Fully cooked smoked sausagelinks, sliced andquartered
2 cub Chopped cooked chicken
2 cub Sliced okra OR one 10-ozpackage frozen whole okra,sliced
½ Inch thick
1 cub Chopped onion
½ cub Chopped green pepper
½ cub Chopped celery
4 Cloves garlic, minced
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Ground red pepperHot cooked rice

Preparation:

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 ½, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 ½ to 5 hours.
Skim off fat. Serve over rice. Makes 6 servings.

Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

Chicken Okra Gumbo with Sausage

Servings: 12 Servings

Ingredients:

3 4 lb. chickens, cut up
½ cub Veg. oil
2 pound Sliced okra
½ cub Flour
1 gallon Water
1 3 oz. Kosher smoked sausage
1 pound Chicken gizzards, cut up
2 Med onion, chopped
¼ Bell pepper, chopped
1 Whole bulb garlic, chopped
2 tablespoon Chopped parsley
1 tablespoon Sugar
1 6 oz. cn. tomato paste
3 Large tomatoes OR >>>>
1 can Whole tomatoes (16 oz.)
2 Bay leaves
1 pinch Thyme
1 tablespoon Gumbo file'
Salt & Pepper to taste

Preparation:

Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown.

Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1 ½ to 2 hrs.

Stir in file' during the last ½ hr. of cooking. Serve with hot cooked rice in soup bowls.

Chicken Sausage Oyster Gumbo

Servings: 10 Servings

Ingredients:

1 cub Oil
1 cub Flour
1 Bell pepper; chopped
3 Celery stalk; chopped
3 Garlic clove; minced
2 Onion; chopped
1 Chicken; cut up
1 pound Smoked sausage or andouille
1 ½ quart ;Water, boiling
2 Bay leaf
1 pint Oysters
Salt
Pepper
Rice; cooked

Preparation:

Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic, green onions, and onions. Saute until tender. Add chicken and brown.
Add sausage, boiling water, and bay leaves. Let simmer 1 hour. Remove chicken from bones. Add chicken meat, salt, pepper, and oysters.
Cook 10 minutes more. Serve over rice.

--- per Ellen Cleary

Chicken-Okra Gumbo Plains-Style From Tony Burke

Servings: 12 Servings

Ingredients:

¼ pound Salt pork
1 Frying chicken,cut up
Flour
3 tablespoon Butter
1 Onion,lg,mild,peeled/chopped
20 Okra pods*
6 Tomatoes,large,fresh,chopped
1 Red pepper,hot**
3 Parsley sprigs,chopped
1 Bay leaf
3 quart Water,more if needed
Salt to taste
Pepper to taste
2 tablespoon Flour (opt)
Cooked white rice

Preparation:

* - okra can be fresh sliced or a 10-ounce package frozen okra sufficiently thawed to separate okra slices can be substituted.

** - seeds removed and finely chopped.

1. Wash salt pork under cold water to rinse off excess salt. Blot dry and cut into small dice.

2. Place in a large, heavy soup pot and cook over low heat until all fat has been rendered. Remove crisped pork dice and drain on paper toweling. Set aside.

3. Blot chicken pieces dry with paper toweling and dredge lightly with flour. Press flour into each piece, then shake off all excess. Heat salt pork to almost smoking. Brown the floured chicken pieces a few at a time in the hot fat. Remove as browned and set aside.

4. Pour off and discard fat. Add butter to soup pot and place over low heat. When melted, add onion and okra and cook, stirring often with a wooden spoon, until onion is soft. Be careful not to let okra scorch.

5. Return chicken to pot and add remaining ingredients except salt and pepper and optional flour. Let simmer for about 1-½ hours, adding additional water if needed. Remove from heat. Remove and discard bay leaf. Remove skin and bone from chicken pieces and return meat to pot. Reheat if necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to a paste with about ½ cup cold water, and stir over low heat an additional 10-15 minutes.

6. Ladle into large soup bowls over mounds of just-cooked, fluffy white rice. Sprinkle crisped pork dice over each serving.

Chili ( Cajun Style )

Servings: 1 Servings

Ingredients:

1 pound Hambuger meat
3 tablespoon Red pepper
3 tablespoon Parsley
½ An Onion
1 Galtic Clove
4 Whole Jalapeno Peppers
8 ounce Can of tomatoe sauce
1 ½ teaspoon Salt
3 tablespoon Black Pepper
1 ½ teaspoon Italian flakes
4 Green Onions
3 tablespoon Galtic
1 Or 2 16 oz. of Ranch StyleBeans
2 ½ tablespoon Chilli powder

Preparation:

Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water with the beans. then add the tomatoe sauce. This is going to be very hot. If you can not handle it hot cut back on the peppers and pepper powder.
Let this cook about 1 ½ hours on low. You will have to add more water as it cooks but when it has cook this long don't add any more water it should be thick but not real thick. From: Pat Stockett Date: Tue, 10-0

Chocolate Pecan Pralines - Prudhomme

Servings: 24 Servings

Ingredients:

1 ½ Sticks unsalted butter
1 cub Sugar
1 cub Packed; light brown sugar
1 cub Milk
½ cub Heavy cream
1 cub Coarsely chopped pecans
2 cub Whole pecan halves
2 tablespoon Vanilla extract
1 ½ cub Semisweet chocolate chips

Preparation:

NOTE: Chocolate chips should be chilled.

Assemble all the ingredients and utensils before starting to cook.
(Measure out the chocolate chips and keep them refregerated until just befo Melt the butter in the pot over high heat; add the sugars, milk, cream and

LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the

From Paul Prudhomme's Louisiana Kitchen.

Classic Chicken Gumbo From Tony Burke

Servings: 6 Servings

Ingredients:

2 tablespoon Vegetable shortening
2 tablespoon Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cub Warm chicken broth
8 Tomatoes,peeled/chopped
½ pound Okra,cut into ¼" pieces
½ cub Uncooked rice
2 Ribs celery,chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked

Preparation:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

Country Rice

Servings: 2 servings

Ingredients:

1/3 cub Chicken stock - made withoutsalt or fat
1/3 cub Green onion - choppedpinch freshly ground blackpepper
1/3 cub Rice - white, uncooked

Preparation:

PREPARATION: Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes.

NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer.

VARIATIONS: Rice made with fish stock (see recipe page 89) can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.

Calories 115.0 Protein 234.0 g Carbohydrates 25.5 g Dietary Fiber 0.783 g Fat-Total .147 g Fat-Saturated .037 g Fat-Mono .036 g Cholesterol 0.0 mg Calcium 18.7 mg Iron 1.22 mg Sodium 3.93 mg

Source: Louisiana Light/Roy Guste, Jr. From: Michelle Bass Date: 29 Jan 94

Crawfish Jambalaya

Servings: 4 Servings

Ingredients:

1 pound Crawfish tails
1 ¼ cub Long grain rice (raw)
1 tablespoon Flour
2 tablespoon Salad oil
1 cub Onion, chopped fine
½ cub Chopped parsley (2ts.flakes)
½ cub Chopped green onion tops
½ cub Chopped celery
½ cub Chopped bell pepper
¼ cub Crawfish fat
1 ½ cub Water
2 ½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon Red pepper, or to taste

Preparation:

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 ½ cups cold water and simmer for ½ hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for abt. ½ hr. or until rice is tender. Five minutes before serving, use a 2 prong fork and fluff up jambalaya so that rice will have a tendency to fall apart. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

Crayfish Etouffee

Servings: 12 Servings

Ingredients:

¾ pound Butter
2 cub Chopped green pepper
4 teaspoon Salt
1 teaspoon Cayenne pepper
¼ cub Tomato paste
1 ½ cub Water
4 pound Crayfish tail meat
1 teaspoon Kitchen bouquet
6 cub Chopped onion
5 each Cloves of garlic
1 teaspoon Black pepper
1 teaspoon Sugar
3 tablespoon Cornstarch
1 ½ cub White wine
1 each Scallion, chopped

Preparation:

In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.

Cream of Onion Soup

Servings: 1 Servings

Ingredients:

¼ cub Butter
2 Stalks celery, fine chop
1 Blade mace
Salt & Pepper to taste
2/3 cub Milk
Fried croutons (garnish)
3 cub Onions, finely chopped
3 ¾ cub Chicken stock
1 Bay leaf
¼ cub Flour
2/3 cub Single or double cream
Chopped fresh mixed herbs

Preparation:

Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup.
Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving.
Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.

Creole Baked Fish

Servings: 6 Servings

Ingredients:

1 Med. onion, chopped
2 tablespoon Shortening
2 cub Cooked whole tomatoes
1 Bay leaf
2 pound Fish filet
¼ cub Bell pepper, chopped
2 tablespoon Flour
1 teaspoon Salt
⅛ teaspoon Pepper
1 package Frozen kernel corn OR>>>
1 ½ cub Cooked corn

Preparation:

Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min.
longer, stirring occasionally. Remove bay leaf. Arrange fish in greased shallow baking dish. Cover with vegetable mixture and abke at 400 F. for 30 min or until done.

Creole Candied Yams

Servings: 4 Servings

Ingredients:

1 can Whole yams (30 oz.)
¼ cub Seedless raisins
Juice from 1 lemon
1 teaspoon Cinnamon
2 tablespoon Pareve margarine
1 Apple, cored and sliced
2 Peaches, peeled and sliced
½ cub Dark brown sugar
½ cub White sugar

Preparation:

Remove yams and place in casserole dish. Pour liquid from yams into bowl.
Add white sugar, brown sugar, and cinnamon, and mix until dissolved.
Pour over yams.

Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400 F. oven for abt. 45 min. or until syrup has thickened slightly and yams look glazed.

Variation: Substitute oranges for peaches.

Creole Chicken Soup

Servings: 2 Servings

Ingredients:

½ cub Onion - chopped
¼ cub Celery - chopped
1 Garlic clove - minced
3 cub Water or chicken stock (fat
Removed)
1 cub Tomato - chopped
6 ounce Chicken meat - lean, cooked
Or raw
¼ teaspoon Thyme
¼ teaspoon Marjoram
2 Bay leaves
Black pepper - freshly
Ground, to taste

Preparation:

Cook the onion, celery, and garlic over high heat for 2 minutes, stirring constantly until they begin to colour.

Add all remaining ingredients

Cover the pot and simmer gently for 30 minutes.

To Serve: Ladle into warm soup bowls and serve piping hot.

NOTES: This is a very simple and basic preparation, and an excellent way to create a thrifty meal or first course from small amounts of leftover poultry. It can, of course, be made from scratch by simply using uncooked poultry meat. I prefer to cut leftover bird parts into pieces with the bone still in and add them to the pot. However, this does require the sometimes inelegant exercise of dealing with the bones as you eat.

Variations: Any poultry can be used, from chicken or turkey to Cornish hen or squab, and from wild duck, or poule d'eau, to snipe, quail, or pheasant. The meat of the bird can be cooked or raw. I like to add pieces of bird meat leftover from one of my smoked chickens.

A tablespoon of blond "roux" mixed with some of the stock and stirred into the soup a few minutes before the simmering is complete adds a silky texture to the dish.

Source: Roy F. Guste Jr.

From: Fred Towner Date: 13 Jan 96

Creole Gumbo Pot

Servings: 6 Servings

Ingredients:

1 small Eggplant
2 teaspoon Salt
3 tablespoon Olive oil
1 large Onion, chopped
1 Red pepper, seeded, diced
1 Garlic clove, crushed
2 teaspoon Paprika
½ teaspoon Hot chili powder
4 ounce Fresh okra
¾ cub Frozen corn, thawed
2 cub Boiling chicken stock
1 can Tomatoes in tomato juice(8 oz)
2 tablespoon Long grain white rice
8 ounce Peeled cooked medium-sizeshrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs (opt)

Preparation:

Trim stalk end from eggplant. Cut in ½" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well.

Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes.

Trim stalk ends from okra and discard. Cut okra in quarters.

Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender.

Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired.

VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving.

Creole Liver & Rice

Servings: 2 Servings

Ingredients:

½ pound Beef liver
1 tablespoon Vegetable oil
1/3 cub Green bell pepper,chopped
1 can Stewed tomatoes(8oz)
½ teaspoon Basil
½ teaspoon Salt
½ teaspoon Garlic salt
1 pinch Black pepper
2 tablespoon Sherry
1 cub Rice,hot cooked

Preparation:

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.

Creole Seafood Gumbo From Tony Burke

Servings: 6 Servings

Ingredients:

¼ cub Butter or margarine
2 tablespoon Flour,all-purpose
2 cub Liquid(water/seafood juice)
2 cub Cut okra
2 cub Peeled,cubed tomatoes
1 Large onion,chopped
1 Small green bell pepper,chop
1 teaspoon Tabasco sauce
⅛ teaspoon Thyme
1 Bay leave
2 cub Shrimp,crabmeat,oyster combo
3 cub Hot cooked rice

Preparation:

1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.

2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.

3. Add seafood and cook, covered, 10 to 15 minutes longer.

4. Remove bay leaf and serve in soup bowls with mound of hot rice in center.

Creole-Style Red Beans & Rice

Servings: 10 Servings

Ingredients:

1 pound Red beans
8 Cloves garlic, chopped
1 Rib celery, chopped
¼ pound Salami
1 pound Smoked sausage
1 Large onion, chopped
¼ Bell pepper, chopped
1 teaspoon Sugar
Salt & pepper to taste
1 pinch Thyme
1 pound Weiners

Preparation:

Wash beans thoroughly; cover with water and place on medium fire. Chop sausage and salami and add to beans; add garlic celery, onions, green pepper, sugar, and thyme. Continue cooking until beans are soft, adding more water if necessary.

When beans are soft, add weiners, sliced in 1" pcs., and salt and pepper to taste. Cook until gravy is thick and creamy. Serve over hot cooked rice.

Dirty Rice

Servings: 2 Servings

Ingredients:

2 tablespoon Chicken fat
½ pound Chicken gizzards
¼ pound Ground pork
1 Bay leaves
1 Yellow onions
1 ½ Celery stalks
½ Bell peppers, green
1 Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoon Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
½ teaspoon Thyme
½ teaspoon Oregano
2 tablespoon Butter
2 cub Pork stock
½ pound Chicken livers
1 cub Rice

Preparation:

Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.
Source: Chef Paul Prudhomme, Louisiana Kitchen.

Dry Roux

Servings: 1 servings

Ingredients:

1 Information

Preparation:

The traditional roux is an important element of many Cajun and Creole dishes. It is a mixture of half flour and half fat (oil or butter) cooked to progressive degrees of color from blond to brown depending on the richness and the "smokiness" of the flavor you are trying to achieve, the brown being the richest. This typical ingredient is a problem to low-fat, low-calorie, low-cholesterol cookery because of its high oil content, but making a "roux" without the oil is simple.

For use in Cajun dishes, gravies and as an all around flavorful thickening agent.

Make several cups at a time and store in tightly closed jar in refrigerator.

Put 1 to 3 cups flour into heavy skillet and place over moderate heat. The amount of flour depends only on size of skillet and size of storage container you will use.

Stir the flour around often with a wooden spoon as it cooks. Pay attention to the cooking because the flour will take a few minutes (5 or so) to begin coloring. Stir constantly to keep the flour in the bottom of the skillet moving so that it does not burn. Continue until all the flour is desired color, probably about like a light peanut butter color. The entire process takes 15 to 20 minutes to get enough rich dry roux to use for many dishes. Most dishes will call for several tablespoons full. Later -- when the dry roux is mixed with liquid, it will take on a darker color.

Extracted from "Louisiana Light" by Roy F. Guste, Jr. 1990.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

Easy Lamb Creole Gumbo from Tony Burke

Servings: 8 Servings

Ingredients:

2 tablespoon Vegetable oil
Flour
2 pound Lamb riblets
2 can Stewed tomatoes(16oz)
4 cub Chicken broth
1 cub White wine
½ cub Chopped parsley
½ Lemon,sliced/seeded
2 teaspoon Salt
1 teaspoon Thyme
1 Bay leaf
1 teaspoon Instant minced garlic
1 package Frozen sliced okra(10oz)
1 can Black-eyed peas(15oz)

Preparation:

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.

3. Cover and simmer 1 ½ hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes well.

File' Gumbo Lafayette

Servings: 4 Servings

Ingredients:

1 package Okra,frozen,sliced (10 oz.)
1/3 cub Beef Frye drippings
1 cub Green onions w/tops,chopped
1 cub Celery, diced
1 Clove garlic, minced
¼ cub Flour
2 cub Hot water
1 can Stewed tomatoes (16 oz.)
Salt to taste
¼ teaspoon Pepper
1 Bay leaf
Tabasco to taste
1 can Salmon (15 ½ oz.)
1 dash File' or to taste
1 1/3 cub Cooked rice

Preparation:

Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min. stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min. more. Stir in flour. Add hot water, stirring constantly, and cook until slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover. Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco sauce. De-bone and skin salmon and add to gumbo.
Heat thoroughly. Add dash of file' just before serving. Serve in soup bowls or plates over hot cooked rice.

Grilled Catfish Cajun Style - Sl 6/90

Servings: 4 Servings

Ingredients:

1 teaspoon Lemon-pepper seasoning
1 teaspoon White pepper
1 teaspoon Creole seasoning
1 teaspoon Blackened fish seasoning
2 tablespoon Lemon juice
4 Catfish fillets (1-1/3 lbs)
Vegetable cooking spray
Garnishes: lemon wedges,celery tops

Preparation:

: Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and seasoning mixture on both sides of fish.
: Spray a wire fish basket with cooking spray; place fish in basket. Grillfish, covered, over medium coals (400F) for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork. : Remove fish from basket; place on a serving platter.
Garnish, if desired. Yield: 4 servings.

From Chuck Behnke of Georgia, in June, 1990 "Southern Living". Typos by Jeff Pruett.

From: Jeff Pruett Date: 04 Jun 96

Gumbo Ya Ya*

Servings: 6 Servings

Ingredients:

1 large Roasting chicken (about 5lbs.), disjointed
Salt
Cayenne pepper
Powdered garlic
2 ½ cub Flour
1 cub Vegetable oil
2 cub Onions, coarsely chopped
1 ½ cub Celery, coarsely chopped
2 cub Green pepper, coarselychopped
6 cub Chicken broth
1 ½ teaspoon Fresh garlic, minced
1 pound Andouille sausage finelydiced (or any spicy smokedsausage such as Keilbasa
4 cub Fluffy rice

Preparation:

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (not black though).
Remove from heat and add onions, celery and green bell pepper, stirring constantly so they do not burn.

Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring ot a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 ¾ to 2 hours. Adjust seasonings and serve in pretty bowls over steamed white rice.

Credit given to "The Commander's Palace New Orleans cookbook" typed from my morning newspaper.

Mary Riemerman

From: Jim Weller Date: 11 Mar 96

Ham & Corn Chowder

Servings: 6 Servings

Ingredients:

½ cub Onion, sliced
1 large Can cream style corn
½ teaspoon Salt
Croutons, or oyster crackers
½ cub Butter or oleo, melted
½ cub Half & half
1 cub Ham, chopped
⅛ teaspoon Pepper

Preparation:

Saute onion in butter until tender. Add remaining ingreds. to pot and cook over low heat until thoroughly heated. Garnish with croutons or crackers. Makes 6-8 servings.

Ham Skillet Gumbo From Tony Bob

Servings: 4 Servings

Ingredients:

2 cub Dice cooked ham
1 cub Chopped green bell pepper
1 cub Chopped onions
1 package Cut okra(10oz)
1 can Tomatoes(15oz)
1 cub Chicken broth
1 cub Water
1 teaspoon Salt
¼ teaspoon Black or cayenne pepper
1 cub Uncooked rice

Preparation:

1. Combine all ingredients except rice in a large, heavy skillet; bring to a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is tender.

Hoppin John Soup

Servings: 6 servings

Ingredients:

½ cub Black eyed peas
3 cub Chicken broth
1 cub Water
¼ teaspoon Crushed red pepper
1 Garlic; clove;finely chopped
½ pound Ham; hunk; cubed
½ cub Onion; chopped
¼ cub Rice, uncooked
½ cub Green Pepper; chopped
¼ teaspoon Pepper; black or white
1 teaspoon Celery seed
2 cub Collard Greens Fresh; finely
Chopped
1 cub V-8
2 Chicken bouillon cubes

Preparation:

Serves 4 - can be doubled easily

Heat peas and water and broth to boiling in large sauce pan or dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain.

Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are tender. (Do not boil or peas will burst)

Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8, and 2 chicken bouillon cubes.

Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in match size strips. Stir in collard greens, simmer until heated through.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

Hot and Spicy Shrimp

Servings: 4 Servings

Ingredients:

1 pound Butter
¼ cub Peanut oil
3 each Cloves garlic, chopped
2 tablespoon Rosemary
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped oregano
2 tablespoon Ground pepper, cayenne
2 teaspoon Fresh ground black pepper
2 each Bay leaves, crumbled
1 tablespoon Paprika
2 teaspoon Lemon juice
2 pound Raw shrimp in their shells
1 Salt
1 each Small hot pepper chopped or

Preparation:

Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated.
Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.

Jambalaya Salad

Servings: 4 Servings

Ingredients:

¾ cub Salad dressing, Italian
½ cub Celery -- sliced
½ cub Green pepper -- chopped
¼ cub Onion -- chopped
1 teaspoon Thyme
¼ teaspoon Pepper, red -- ground
¼ teaspoon Salt
1 Garlic clove -- minced
2 cub Rice -- cooked
½ cub Ham -- cubed
6 ounce Shrimp, tiny -- cooked
1 cub Tomato -- chopped
6 Bacon slices -- crumbled

Preparation:

Combine first eight ingredients. Add remaining ingredients except bacon. Chill and add bacon just before serving.

From: Meg Antczak Date: 06 May 96

John's Creole Rabbit

Servings: 8 Servings

Ingredients:

1 large Or 2 small rabbits,disjointed
½ cub Flour
½ teaspoon SaltOil for frying
3 large Onions, sliced in rings
1 cub Diced celery (2 largeribs)
1 cub Diced scallions (2 bunches)including about 1" ofgreen portion
6 Cloves garlic, diced fine
4 Bay leaves
3 Lemons quartered
¼ teaspoon Basil
¾ cub Chicken brothSalt and pepper to taste

Preparation:

Wash and pat dry rabbit parts. Combine flour and salt and dredge rabbit parts in it. Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp. Remove, drain on paper towels, and place in a large (5-6 quart) covered casserole.

Preheat oven to 350 degrees. Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind. Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven, uncovered. Turn heat up to 500 degrees. Bake 15 minutes, or until rabbit is well browned. Discard lemons and bay leaves. Add salt and pepper to taste. Serve over rice.

Source: John Lopinto, Dinner Bell, McComb, Mississippi

Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 27 Mar 94 From: Dale Shipp Date: 24 Dec 96

Justin Wilson's Hush Puppies

Servings: 48 Servings

Ingredients:

2 cub Cornmeal
1 cub Plain flour
1 teaspoon Baking powder
1 teaspoon Salt
½ teaspoon Soda
½ cub Parsley, finely chopped
Deep fat for frying
Ground cayenne pepper
2 Eggs, beaten
1 cub Buttermilk
1 cub Green onion, finely chopped
2 tablespoon Bacon drippings, hot
½ teaspoon Garlic powder (to taste)

Preparation:

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch.
The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something.

Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking..."

From: Jim Weller Date: 26 Feb 96

Justin Wilson's Pickled Spiced Beans

Servings: 1 Text file
I start with a 1 quart canning jar with a new lid and clean ring. I
clean the jar and soak it in hot water to ensure that it is hot. I
fill the jar with beans, standing them all on end. Once I have the
amount of beans in the jar that I am going to can, I fill the jar
with hot water, then carefully pour the water into a measuring cup.
Remembering what the amount was that I poured out of the jar, I dump
half of the water out and replace with the same amount of white
vinegar (now have a half and half solution of water and vinegar).
Pour the vinegar/water in a pan and bring to a boil. While the
vinegar/water is heating up I peal the biggest clove of garlic I can
get my hands on and split it in half and jam it in amongst the beans
(sometimes I cheat and add 2). Next I add 1 teaspoon of fresh ground
dried red pepper to the jar. Next, I add 1 tablespoon of pickling
spice to the jar. Once the vinegar/water comes to a boil, pour it
into the jar, hopefully I have measured right so that I now have left
a ½" head space. Quickly put the lid on the jar and the ring and
tighten. If done quickly enough, the jar will seal itself without
canning. Put this jar in the pantry and try very hard to leave your
hands off for at least two months. My sister says that these are
great with Bloody Mary's. From: Jim Weller Date: 25 Feb 96

Justin Wilson's Vegetable Gumbo

Servings: 8 Servings

Ingredients:

1 cub Olive oil
2 cub All-purpose flour
1 cub Onion, chopped
½ cub Bell pepper, chopped
½ cub Fresh parsley, chopped
2 cub Cold water
1 ½ cub Okra, sliced
8 cub Vegetable stock
½ small Cabbage head, chopped
1 medium Turnip, chopped
½ bunch Mustard greens, chopped
1 tablespoon Garlic, minced
2 cub White wine, dry
Salt, to taste
Louisiana hot sauce, OR
Cayenne pepper to taste

Preparation:

In a large, heavy pot over medium heat, make a dark roux with the oil and flour. Add the onions, bell pepper, and parsley, and cook until the onions are clear. Add the water and stir. Add the okra and cook another 5 minutes, stirring to keep it from sticking. Stir in the stock, cabbage, turnips, mustard greens, garlic, and wine. Reduce the heat to low, add the salt and hot sauce, cover, and simmer for at lea 8 to 10 servings.

Justin Wilson's Louisiana Homegrown Cookin' ISBN 0-02-630125-3 Source:
Justin Wilson's Homegrown From: Jim Weller Date: 25 Feb 96

Kosher Creole Seafood Gumbo

Servings: 8 Servings

Ingredients:

1 Lge. onion, chopped
½ Green pepper, chopped
1 Clove garlic, chopped
2 tablespoon Veg. oil
2 tablespoon Flour
1 can Stewed tomatoes (15 oz.)
1 can Tomato paste (6 oz.)
2 teaspoon Salt
1 Bay leaf
½ teaspoon Chili powder
½ teaspoon Basil leaves
1 pound Trout fillets
1 package Frozen sliced okra part thaw
½ pound Redfish fillets
3 cub Water
1 tablespoon Worcestershire sauce
3 cub Hot cooked rice

Preparation:

Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add remaining ingreds. except fish, okra and rice. Simmer covered for 30 min. Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or until okra is tender. Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.

Lisa's Tartar Sauce.

Servings: 10 servings

Ingredients:

4 cub Mayonnaise
1 cub Parsley, chopped fine
1 cub Sweet relish,chopped&drained
1 Dash, Lea & Perrins
1 cub Chow chow (sour)drained
1 Bunch green onions, chopped
1 Louisiana hot sauce (dash)
1 each Medium onion, chopped fine

Preparation:

Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to.
Sauce can be stored in the refrigerator for some time.
Justin Wilsons "Outdoor cooking With Inside Help"

Louisiana Roast Beef

Servings: 6 Servings

Ingredients:

¼ cub Onions, chopped very fine
¼ cub Celery, chopped very fine
¼ cub Bell peppers, chopped fine
2 tablespoon Unsalted butter
1 teaspoon Salt
1 teaspoon White pepper
¾ teaspoon Black pepper
¾ teaspoon Minced garlic
½ teaspoon Dry mustard
½ teaspoon Ground cayenne
4 pound Boneless sirloin roast

Preparation:

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about ½ inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen

Marinade for Lamb or Goat

Servings: 6 Servings

Ingredients:

4 cub Chablis wind
1 cub Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoon Louisiana hot sauce
1 cub Soy sauce
1 cub Water
2 tablespoon Olive oil

Preparation:

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"

From: Jim Weller Date: 24 Feb 96

Muffins ( Jalapeno Corn )

Servings: 12 Muffins

Ingredients:

1 tablespoon Softened butter
4 large Eggs
2 tablespoon Seeded and minced
Jalapeno peppers
2 cub Corn kernels (at room temp)
1 cub All purpose flour
1 cub Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Salt
¾ cub Milk
1 tablespoon Veg oil

Preparation:

Preheat oven to 375. Grease a 12 muffin tin with the softened butter.

In large bowl, whisk the eggs - add the jalapenos and corn. Stir in the flour, cornmeal, baking powder and the salt. Add the milk and oil. Stir just enough to mix well.

Evenly divide mixture into 12 muffin cups.

Bake until gold about 25 mins. Cool slightly before serving. New Orleans Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Kaz Langridge Date: 21 Jan 96

New Orleans Daube

Servings: 10 Servings

Ingredients:

¼ pound Salt pork, chopped coarsely
1 medium Onion, sliced
2 tablespoon Chopped parsley
2 Bay leaves, crumbled
2 teaspoon Salt
1 Or 2 cloves garlic, crushed
1 teaspoon (each) pepper and thyme
½ teaspoon Ground cloves
1 (4-5 lb) beef roast (rump,
Round, or rolled chuck)
2 cub Water
2 tablespoon Sherry
1 pound Spaghetti, cooked

Preparation:

Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme and cloves in Dutch oven. Add roast, water and sherry. Place

sheet of foil over pan, then cover with lid. Bake in a 300 degree oven, or simmer over very low heat 3 hours, or until fork-tender (do not remove lid until near end of cooking). Slice meat and serve over spaghetti tossed with pan juices. Makes 10-12 servings.

Note: If desired, strain pan juices and thicken with flour to desired consistency.

For microwave oven, put salt pork, onion, parsley, seasonings, roast, only 1 cup water, and the sherry in roasting bag or wrap, following manufacturer's direction (tie bag with string). Place in baking dish. Cook 15 minutes; let stand 2 minutes. Turn dish a half turn.
Repeat 3 or 4 times, or until meat is tender.

Note: Test for doneness; slice meat, if not fully cooked, return uncooked portion to bag to cook 3 to 5 minutes, or until done.

Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX * 713-370-1448

Okra Chicken & Crab Gumbo with Rice

Servings: 2 Servings

Ingredients:

½ cub Onion - chopped
¼ cub Green onion - chopped
¼ cub Green bell pepper - chopped
¼ cub Celery - chopped
¼ cub Okra - sliced
1 Garlic clove - minced
1 teaspoon Parsley - fresh, minced
2 tablespoon Dry brown roux - (see
Recipe)
2 cub Water
1 Bay leaf
¼ teaspoon Thyme
¼ teaspoon Black pepper - freshly
Ground
pinch Cayenne
1 Gumbo - (blue crab) -
Cleaned and quartered
4 ounce Chicken breast - cooked, cut
Into ½" cubes
1 cub Rice - hot, cooked (no oil
Or salt added)

Preparation:

Put the onion, breen onion, bell pepper, celery, okra, garlic, and parsley in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes.

TO SERVE: Spoon the gumbo into warm soup bowls and top with ½ cup rice in the center of each. Serve immediately.

NOTE: Since the roux is made before you start the gumbo (always be sure that it is), there are no tricks to getting this right. The preparation is as simple as it sounds and as delicious as some far more complicated preparations.

VARIATIONS: There are as many different preparations of gumbo as there are cooks. Make your own substitutions and calculate the dietary differences by using the Dietary Analysis published by both the Canadian and U.S. Governments. Remember though, keep it light!

ANALYSIS (per serving): Calories 300, protein 27.6g., carbohydrates 38.0g, dietary fiber 2.64g, total fat 3.51g (saturated 0.884g, mono 1.03g, poly 0.935g, cholesterol 76.1mg, calcium 99.7mg, iron 3.72mg, sodium 147mg

From Roy F. Guste, Jr.'s Book Louisiana Light - ISBN 0-393-02714-7 Source: Roy F. Guste Jr.

From: Fred Towner Date: 13 Jan 96

Oyster Fritters Cajun-Style

Servings: 8 Servings

Ingredients:

48 Shucked oysters w/liquid
6 Eggs, beaten
4 tablespoon Baking powder
¼ teaspoon Oregano flakes
1 teaspoon Black pepper
½ teaspoon White pepper
1 ½ teaspoon Tabasco sauce
2 cub Flour, all-purpose is best
1 cub Milk or Half & Half
1 teaspoon Salt
¼ pound Butter
½ cub Peanut or corn oil

Preparation:

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the melted butter for 2-3 minutes. Remove from the pan & quarter. Mix all other ingredients in bowl, including the oyster liquid. Control the thickness of the fritter batter by the amount of oyster liquid that you add. Mix in the oysters. Drop a tablespoon full of the batter into the pre-heated oil and fry until golden brown. ORIGIN:
Aunt Lisle DuPree, Houma, La., circa 1966

Patout's Boiled Crawfish

Servings: 8 Servings

Ingredients:

FOR THE BOIL:
40 pound Live crawfish
1 cub Salt
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
5 pound Small white onions
12 each Ears of corn, shucked
5 pound Small new potatoes

SPRINKLE:
½ cub Ground white pepper
½ cub Ground red pepper
½ cub Ground black pepper
2 cub Salt

Preparation:

Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point!
Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes.
Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House

Paul Prudhomme's Pasta in Cream Sauce w/Poultry Magic

Servings: 4 servings

Ingredients:

1/3 pound Spaghetti or rotini
6 tablespoon Margarine or unsalted butter
¼ cub Finely chopped green onions
2 teaspoon Poultry Magic or Piz & past.
2 cub Half & Half or heavy cream

Preparation:

Cook the spaghetti accordint to package just to al dente stage; immediately drain and rinse with hot watedr to wash off starch, then with cold water to stop the cooking process; drain again. (To prevent the pasta from sticking together, pour a very small amount of oil in the palm of your hand and rub through the pasta after rinsing.) In a large skillet melt the margarine over medium heat.
Add the Magic Seasoning blend and saute about 1 minute to bring out the flavors, stirring occasionally; add the green onions and saute 1 to 2 minutes, continuing to stir. Gradually add the cream, either stirring or shaking the pan in a back and forth motion until the mixture reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuint to shake the pan, about 2 to 3 minutes.
Add the ooked spaghetti; toss and stir until spaghetti is heated through, about 2 minutes. Pasta should swim in the sauce. Serve immediately and enjoy!

Rajun Cajun Ribs

Servings: 1 Servings

Ingredients:

3 pound Pork spareribsBoiling water to coverRajun Cajun Sauce
2/3 cub Ketchup
¼ teaspoon Cayenne pepper
⅛ teaspoon Pepper
⅛ teaspoon Garlic powder
⅛ teaspoon Chili powder

Preparation:

Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Serves 4. More heat can be added to suit your taste. Just add more cayenne pepper. Origin: Jean Pare, Company's Coming (Barbecues) Shared by: Ed Vroone

From: Sharon Stevens Date: 03-19-94

From: Jr Byers Date: 25 Feb 96

Ratatouille

Servings: 4 Servings

Ingredients:

4 Medium onions, sliced
4 Green peppers, seeded/cubed
1 Sm. unpeeled eggplant,cubed
½ teaspoon Thyme
1 Zuchinni, cubed
½ cub Minced parsley
3 Garlic cloves, chopped fine
4 Tomatoes, peeled/seeded/chop
Salt, to taste
Pepper to taste

Preparation:

Saute sliced onions and green peppers in ½ cup of olive oil in a casserole dish until golden brown. Add vegetables and herbs. Mix gently. Bring remaining olive oil to a boil and pour over vegetables.
Cover casserole tightly and simmer at low heat for 30 minutes. Season with salt and pepper. Serve hot or cold.

This recipe is from Willy Coln, who owns a famous restaurant in Gretna, just across the river from New Orleans.

From: Fred Towner Date: 22 Jun 96

Red Beans With Rice

Servings: 6 servings

Ingredients:

1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper

Preparation:

Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice.
From "Talk About Good" contributed by Mrs. Charles Barras, Jr.

Roasted Pork

Servings: 4 Servings

Ingredients:

2 Medium Onions, quartered
1 Medium Red pepper, sliced
1 Medium Green pepper, sliced
1 cub Mushrooms
2 Medium Potatoes, quartered
1 teaspoon Salt
2 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
¼ teaspoon White pepper
4 pound Boneless pork loin roast
½ cub Water

Preparation:

Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up.
Sprinkle with black pepper. Pour water over roast and add vegetables.
Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6.

Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93

Sausage Gumbo

Servings: 1 Servings

Ingredients:

½ pound Hot sausage
1 pound Smoked sausage
1 Beef round
Gumbo file
Green peppers
1 large Onion
Celery
Flour
1 pound Pork links
1 pound Italian sausage
1 Jar oysters
Garlic
Parsley
Green onions
Salt & pepper
Water

Preparation:

Fry sausages, cool and cut into thin slices (pork links each into 3 pcs). Cut beef round into pieces. Fry pieces in large pot until meat iss brown and tender, remove meat. Chop all vegs., add to drippings in pot, saute until light brown. Add flour to make a roux. When roux is golden brown, add water, sausage and meat. Cook until meat and sausages are tender and gumbo thickens. Add oysters. Cook until tender. Add file ½ hr. before gumbo is finished. Serve over rice.
The meat can be placed into deep pie shell and served as pot pie; drain off broth before placing meat in shell.

Seafood Gumbo From Tony Burke

Servings: 24 Servings

Ingredients:

-=stock=-
4 quart Seafood stock*=vegetables=-
½ cub Oil
6 cub Okra, sliced
3 ½ pound Tomatoes, canned
2 cub Onion, chopped
1 cub Celery, chopped, with leaves
1 cub Peppers, bell, chopped
2 tablespoon Garlic, chopped
2 tablespoon Vinegar=seasonings=-
1 tablespoon Salt
1 teaspoon Cayenne pepper
1 teaspoon Pepper, white
1 teaspoon Pepper, black
5 Bay leaf, turkish
2 teaspoon Thyme, leaves, dried
2 teaspoon Basil, dried
2 teaspoon Oregano, dried, leaves=roux, etc.=-
3 cub Roux, dark, (from 1 ½ c. o
1 pound Crab, claw meat
3 pound Shrimp, small to medium,
1 Oysters
1 cub Onions, green, chopped
1 File` powder

Preparation:

1) *Make seafood stock from shrimp heads and shells, crab bodies, fish carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.) Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes.
Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about ½ hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file` powder added to taste at the table. (File` powder should not be cooked.) Source: Overton Anderson

Shrimp Creole

Servings: 6 Servings

Ingredients:

2 pound Fresh shrimp, heads off
1 quart Water
½ cub Vegetable oil
3 each Med. yellow onions, chopped
2 each Large bell peppers, chopped
5 each Celery ribs, chopped fine
10 each Lge. tomatoes, peeled&seeded
2 teaspoon Salt
1 teaspoon Ground red pepper
½ teaspoon Ground black pepper
½ teaspoon Ground white pepper
1 tablespoon Fresh thyme or 2 t dried
1 tablespoon Fresh basil or 2 t dried
1 ½ teaspoon Sugar
5 each Bay leaves
1 cub Green onions, chopped
1 cub Parsley, chopped

Preparation:

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice.
Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve.
You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking"

Shrimp Newburg

Servings: 8 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
2 pound Raw shrimp
2 each Pimentos and 1 can liquid
1 each Egg
½ cub Cream
1 each Small onion
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Lea & Perrins sauce
2 each Beef bouillon cubes
½ teaspoon Dry mustard
1 Onion tops
1 Tabasco sauce
¼ cub Hot water

Preparation:

Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream.
Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge.

Smothered Cajun Hash Browns

Servings: 6 Servings

Ingredients:

Vegetable oil
large Potatoes peeled and cut in 1
5 Cm cubes
medium Onions finely chopped
medium Capsicum finely chopped
Tabasco
Cayenne pepper
Ground black pepper
Ground white pepper
Chopped green onions
Freshly chopped parsley
2 Cups
3 No
2 No
2 No
5 6 shots
2 Tsps
2 Tsps
1 Tsp
2 Cups
1 Cup

Preparation:

Heat oil in a large heavy saucepan over medium heat until it begins to smoke. Cook potato in small batches until golden. Remove from oil and drain on absorbent paper. Remove oil from pan. Add onion, capsicum, tabasco, cayenne, peppers, 2 cups water and 1tbsp salt, mix well and bring to the boil. Reduce heat, cover and simmer over low heat for 15-25 mins, stirring occasionally, or until potato is tender. If there is liquid remaining, uncover pan, raise heat and cook until liquid evaporates, stirring constantly, being careful not to break up potato. Stir in green onions and parsley, cover, remove from heat and allow to stand 5 mins. Serve with eggs and meat at any time of the day. Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995 133816 GMT

Southern Fried Chicken By Paul Prudhomme

Servings: 6 Servings

Ingredients:

SEASONING MIX:
1 tablespoon + 1 tsp salt
2 teaspoon Onion powder
1 ½ teaspoon Black pepper
1 ½ teaspoon Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
½ teaspoon Garlic powder

INGREDIENTS:
18 Boneless chicken breasts,skinned
2 cub Flour
2 Eggs
2 cub Milk
3 cub Vegetable oil

Preparation:

In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme's Seasoned America

Squirrel Jambalaya

Servings: 4 Servings

Ingredients:

1 medium Squirrel
Salt and cayenne pepper
2 large Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tablespoon Oil
¼ Green pepper - chopped
4 tablespoon Parsley - chopped
1 cub Uncooked rice - washed
1 ½ cub Water
2 teaspoon Salt
Louisiana Hot Sauce - to
Taste

Preparation:

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.

Serves 4.

October, 1990 - Louisiana Conservationist Calendar

From: Fred Towner Date: 06 Jan 96

Tabasco Classic - Frog Legs Piquant **

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable Oil
¼ cub All-Purpose Flour
3 tablespoon Butter
1 large Diced Onion
1 Celery Stalk, Diced
½ Diced Green Pepper
3 Cloves Garlic, Minced
6 ounce Tomato Paste
16 ounce Whole Tomatoes, Drained, Chopped, Liquid Reserved
4 cub Chicken Broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon Worcestershire Sauce
½ teaspoon Freshly Ground Black Pepper
20 large Frog Legs (3 Pounds)
Salt
Cayenne Pepper

Preparation:

The legs of the bullfrogs on Avery Island can be big as chicken Drumsticks, and are outstanding fare. Figure on two to three per person. If you can't get frog legs, simply substitute chicken or catfish.
~--------------------------------------------------------------------- ~-- In a large saucepan over medium-high heat, combine the oil and 2 tablespoons of the flour to make a roux, stirring constantly until it is light to medium brown, about 15 minutes. Stir in the butter. Add the onion, celery, green pepper and garlic; saute for about 5 minutes, or until soft. Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes.

Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with nonstick cooking spray or a small amount of oil, add the frog legs, and saute until lightly browned, about 3 minutes on each side. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice.

NOTE: If using cut-up chicken, saute the pieces 5 to 10 minutes longer, until nearly cooked through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes.

From: The Tabasco Cookbook.

Texas Wild Duck Gumbo From Tony Burke

Servings: 8 Servings

Ingredients:

2 Wild ducks
2 Celery stalk
1 Small onion; sliced
2 small Carrots; diced
1 tablespoon Salt
1 gallon Water
1 ¼ cub Vegetable oil
1 cub Flour
2 cub Onion; chopped
2 cub Celery; chopped
½ tablespoon Black pepper
¼ teaspoon Red pepper
1 pound Smoked sausage
24 Oysters
½ cub Scallions; sliced
1 cub Bell peppers; chopped

Preparation:

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

Preparation Time: 3:30

STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam.

STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-½ quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.

Remove all the meat from the bones, dice in ½-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil.

Serve over rice with Tabasco sauce as needed.

Very Hot Cajun Sauce for Beef

Servings: 6 Servings

Ingredients:

¾ cub Chopped onions
½ cub Chopped green bell peppers
¼ cub Chopped celery
¼ cub Vegetable oil
¼ cub Plus 1 tb All purpose flour
¼ teaspoon Cayenne pepper
½ teaspoon White pepper
½ teaspoon Black pepper
2 Bay leaves
1 tablespoon -to
2 tablespoon Minced jalapeno peppers
1 teaspoon Minced garlic
3 cub Beef stock

Preparation:

This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or sandwiches. Make extra and keep in refrigerator or freezer.

Fresh jalapenos are preferred. The original recipe calls for ¼ cup jalapenos and ¾ teaspoon cayenne pepper. We have toned the recipe down to our tastes -- and we like spicy food!

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux.

The roux used in this recipe is light brown. Therefore, the oil is not heated as much as would be done for a dark roux such as you would use in gumbo.

In a heavy 2 quart saucepan heat the oil over medium low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers. Return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly.
We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty. Remove from heat.

In a separate 2 quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 ½ cups, about 15 minutes. Skim any oil from the top and serve immediately.

Adapted from Chef Paul Prudhomme's Louisiana Kitchen. Courtesy of Dale & Gail Shipp, Columbia Md. From: Jim Weller Date: 05 Feb 96