Recipes

Ingredients: 

• 8 large jalapeno peppers
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup finely shredded cheddar cheese
• 1 teaspoon Cajun seasoning
• 8 thick-sliced peppered bacon strips

Directions:

• Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.
• Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
• Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 minutes or until bacon is crisp. Discard toothpicks. Serve immediately.

Mix 1
1 med. onion - finely chopped 
1 rib celery - finely chopped
4 leaves green onion tops - finely chopped
1 stick butter

Mix 2
1/3 cup all purpose flour
2 sm. (5oz.) cans evaporated milk
1 Tsp. of dried parsley flakes or small handful of fresh chopped
1 Tsp. Worcestershire
1/4 Tsp. "Old Bay" or Tony's seasoning
pinch of garlic powder
Salt & Pepper to taste
2 egg yolks beaten well

Last:
1 pound lump crabmeat (see note below)
Gratin Dishes or shallow casserole
8 to 12 oz. shredded cheddar cheese, or, your favorite

1. In a saucepan on med-low heat melt the butter. Add the remainder of mix 1 above. Cook until onions are clear and soft, don't brown. 

2. Stir in mix 2 in the order given (except egg) thoroughly mixing in each ingredient before the next is added. Add the milk a little at a time as you stir. Raise heat to med. and get the mixture bubbling then remove from heat. Take a spoon out to taste. Add the egg and mix well. Cover and let sit for 10 minutes. Add seasoning if needed (see note below). 

Note: Crab meat purchased at the grocery will not be seasoned. If you're using crab meat that you peeled from a batch of boiled crabs it will be seasoned. Keep this in mind when adding seasoning. Using boiled and peeled meat will flavor the dish so taste it before adding any seasoning.

3. Add crab meat to saucepan and mix well. Fill gratin dishs to 1/4" from top of dish, smooth top with a spoon and sprinkle cheese on top.

4. Bake at 375ºF until cheese is brown and crusty. 

INGREDIENTS:

• 5 Tbsp vegetable oil
• 1 celery rib, sliced thin
• 1/2 onion, sliced thin
• 1 jalapeño chile, seeded, sliced thin
• 3 garlic cloves, sliced thin
• 1 Tbsp tomato paste
• 2 Tbsp red wine vinegar
• 1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
• 1 teaspoon minced fresh rosemary
• 1/2 to 3/4 pound fresh okra
• 5 plum tomatoes, diced
• Salt and pepper

• METHOD:

  1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

  2 While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

  3 As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

  4 Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

  5 As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don't want to cook the okra to the point it starts releasing slime.

  6 Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

  Serve over steamed rice or with lots of crusty bread.

  Serves 4 as a side dish.

  
  

Bayoubaisse is a Cajun Seafood dish cooked in a rich tomato based sauce. It is usually served over rice.

Sauce Ingredients:

Sauce Directions:

Seafood Ingredients:

Seafood Directions:

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Directions:

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Directions:

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Directions:

Ingredients

Directions:

1. Open the can of beer and drink half the can.
2. Cut the clove of garlic, and put it in the beer can. Add the salt and pepper and 2 tbs Cajun seasoning to the beer can. Spray the Cooking Spray on the beer can so the chicken doesn't stick to it.
3. Rinse the chicken with cold water, and pat it dry.
4. Place the chicken down on the beer can so the bird is standing on it's butt and legs, with the can in the cavity.
5. Brush the chicken with olive oil, and rub 2 tbs Cajun seasoning on the skin.
6. Place the chicken, with the can upright, in a roasting pan in a 350F oven, or standing up on a low-to-medium-heat grill.
7. Cook until it's done (juices run clear, meat temp. 180F). Cooking time will vary, but about an hour and a half.

1. Boil chickens in a stock pot with water, salt, pepper,  and 1 large cut up onion top. Cook till meat is tender take chickens out and allow to cool.
2. Debone chickens and cut meat into bite sized pieces. Save chicken broth for recipe.
3. Cook cornbread according to directions on the box. Crumble in large pieces.
4. Brown pork and chuck until well done. Take meat out of pot and drain off all fats.
5. Add vegetables and saute greens until wilted, then add all the meat and cornbread.
6. Add 6 cups of chicken stock and cook all about 20 minutes.
7. Stir all together including cornbread, salt and pepper to taste. Do NOT mash.
8. Put in (2) large 13 x 9 in. pans. Dot with butter. Can be frozen or refrigerated at this point.
9. When ready to bake pour over about 1 cup of chicken broth or can of Swansons real turkey gravy over each pan. Cover with aluminum foil and bake in hot oven (350) until hot (at least 1 hour if put in the oven cold). Some like to take the foil off and broil for 10 minutes or so to get the top brown and crispy with the butter.

This recipe is so meaty it is like a cornbread jambalya. I use Jiffy brand cornbread which is a little sweet but just use your own brand if you prefer.

1 qt oysters, drained but keep liquid

1 stick butter

½ cup olive oil

8 cloves garlic, minced

4 med onions , chopped

1 green bell pepper, chopped     OR 1 pint  Guidry’s pre-chopped Trinity(garlic,

onions, pepper)

1 carton fresh mushrooms, sliced

½ cup green onion tops

½ cup fresh parsley, chopped

DO NOT ADD ANY SALT TO THIS RECIPE.

Sauté vegetables in butter and oil until golden brown.  Add oysters, green onions and parsley.  Cook 5 minutes until oysters are plump and edges curl. Can add Seafood Magic and hot sauce to taste.

Prepare angel hair pasta ( 1 pound) using the oyster liquid supplemented with  more water if needed.

Serves 4 – 6.  Serve by mixing the oysters in the pasta or just put on top of pasta. Also can serve the oysters in Pepperidge farm patty shells.

1. Rinse fillets under running cold and then thoroughly pat dry with paper towels.

2. Make your seasoning mix by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.

3. Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.

4. Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mix will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.

5. Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.

2 teaspoons Dubonnet

2 ounces dark rum

Dash of Grand Marnier orange liqueur

Lemon peel

Stir the ingredients with ice and strain into a cocktail class. Garnish with lemon rind cut into the shape of a star.      

1. Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.

2. Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve.     

1 pound giblets (wild fowl, chicken, or turkey), chopped
fine
2 cups raw white rice
1/2 pound loose pork sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 cup scallion tops
Salt and pepper, to taste

1. Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside.
   
   
2. Return the liquid to the saucepan, adding more water if necessary to make 4 cups.
   
   
3. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.
   
   
4. In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft.
   
   
5. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.     

1 1/2 lb shrimp
1 onion, chopped
1 bell pepper, chopped
1/2 cup onion tops, chopped
1/2 cup butter
1 can creme of shrimp soup
1 cup mild cheddarcheese
3/4 cup milk
garlic, minced (to taste)
Spaghetti noodles, cooked

1. Saute onions, bell pepper, onion tops and garlic in butter until limp.
   
   
2. Add shrimp and cook for five minutes stirring often.
   
   
3. Add soup, milk and cheese. Simmer 5 minutes.
   
   
4. Add noodles and mix well. Warm on stove top for 10-15 minutes. Stir to make sure noodles do not stick.     

1 1/2 pounds ground beef
1 pound ground hot sausage
2 (8 ounce) cans tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 (32 ounce) can prepared chili (Gebhardt?)
1 (16 ounce) can ranch-style chili beans (optional)
1 large onion, chopped
1 large green bell pepper, chopped
1 to 2 tablespoons minced garlic
Cajun seasoning

1. Brown ground beef and ground sausage; drain grease.
   
   
2. Add seasonings and vegetables.
   
   
3. Simmer until vegetables are tender.
   
   
4. Add all other ingredients and simmer about 30 minutes or to desired consistency.
   
   
5. Serve with shredded cheese and sour cream.       

1 lb pork, cubed small
1 lb smoked sausage
1 large onion, chopped          
1 clove garlic, minced
1 cups green onions, chopped
3/4 cup celery, chopped
3 cups chicken broth
2 cups rice, uncooked
2 Tbsp vegetable oil
Tony Chachere Creole seasoning
salt and white pepper

1. Heat oil in skillet and saute pork until brown. Remove pork and set aside.
   
   
2. Saute sausage, onion, garlic, green onions and celery until limp.
   
   
3. Add pork, rice, broth and seasonings. Stir well. Cover and cook on low until rice is cooked.  

1 lb. of white crabmeat
1 lb. of claw crabmeat
5 peeled and cut medium potatoes
3 cans of tomato sauce
3/4 cup of chopped green onions
2 tblsp. minced garlic
2 finely chopped jalapeno peppers
salt and pepper to taste
8 bell peppers top cut off and cleaned out
1/2 cup breadcrumbs
1 cup olive oil(optional) you can use veg. oil
1/2 cup water
3 cups of rice

1. Boil potatoes set aside. Boil bell peppers set aside. If you have a seasoned iron 8 to 10 quart pot w/lid, that would be best for this dish. On a medium fire, add 1/3 cup oil and all crabmeat stirring frequently, then add green onions, garlic,jalapeno peppper,& salt & pepper cook for 35 minutes.Mash potatoes then add, and add tomato sauce. Let this all simmer down on medium-low fire for about 45 minutes stirring frequently. Mixture will be thick and heavy and have a orange-red color. Turn off fire, spoon some of the mixture in a medium size plastic bowl, let cool down 20 minutes. Spoon mixture into bell peppers,fill up to top, cap off, set into a 13x9 glass or metal baking pan. Use remaining cup of oil spoon 1 tsp. oil over each one as it sits in pan. Use hands to put breadcrumbs on each one also. Add water to bottom of pan cover with foil and bake for 30 minutes at 350*.
   
   
2. Serve with rice and use juice on bottom of pan for gravy.