Browsing Archive: September, 2012

Broiled Crab Meltaways

Posted by Jaide Reina Jones on Wednesday, September 12, 2012, In : Cajun Recipe 

Ingredients:

One 7 oz jar sharp processed cheese spread 
One 4-1/2 oz can lump crabmeat drained 
1/4 cup butter or margarine 
2 tbs mayonnaise or salad dressing 
1/8 tsp garlic powder 
Dash of seasoned salt 
Directions:
 
6 English muffins, splitCombine first 6 ingredients; spread about 2 tbs on cut side of each muffin half. Cut each half into 4 pieces, and place on baking sheets. Freeze at least 30 minutes. (may be frozen up to 2 months).



To serve, broil 6 inches from heat (with electric oven door pra...


Continue reading ...
 

Blend of the Bayou

Posted by Jaide Reina Jones on Wednesday, September 12, 2012, In : Cajun Recipe 

Ingredients:

8 ounces cream cheese 
1 stick butter (1/4 lb) 
1 pound peeled shrimp 
1 diced onion 
1/2 diced bell pepper 
2 ribs celery 
2 tablespoons butter 
1 can Cream of Mushroom soup 
1 can mushrooms (drained) 
1 tablespoon garlic salt 
1 teaspoon tabasco 
1/2 teaspoon red pepper 
1 pint crab meat 
3/4 cup cooked rice 
Sharp cheese (grated) 
Cracker crumbsPreheat oven: 350F. Melt cream cheese and butter in a double boiler or microwave. saute onion, bell pepper, celery and shrimp in 2 tablespoons butter....


Continue reading ...
 

Avocado & Shrimp Cocktail

Posted by Jaide Reina Jones on Wednesday, September 12, 2012, In : Cocktails 

Ingredients:

2 avocados 
Fresh lemon slices 
1-1/2 cups cooked, peeled baby shrimp 
3 tablespoons mayonnaise 
1 tablespoon heavy cream 
Dash Tabasco 
Dash white Worcestershire sauce 
Salt and pepper to taste 
Paprika & Cucumber and lemon slice for garnish 


 

Directions:

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Garnish with cucumb...


Continue reading ...
 
 

About Me


Jaide Reina Jones Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"
 
Make a Free Website with Yola.