October 19, 2010
Ingredients:
- 2 cans blackeye peas, drained
- 1 med jalapeno pepper, minced
- 1/4 white onion, minced
- 1/2 green bell pepper, chopped
- 1/3 cup Italian salad dressing
- 2 tbs ground cumin
- Cajun seasoning to taste
- 1/4 tsp cayenne red pepper
Directions:
Combine all ingredients. Serve chilled with chips or crackers.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 19, 2010
Ingredients:
3 cups cracked wheat2 lb very lean heavy beef, finely ground2 large onions, coarsely chopped1 small jalapeno pepper, coarsely chopped1/2 cup fresh mint leaves, coarsely chopped1/4 cup fresh basil leaves or 1/2 tsp, dried4 tsp salt1 tsp pepperOlive oil1/4 cup butter or margarine
Filling1 lb ground chuck2 onions, coarsely cut1 tsp salt1/2 tsp pepper
Directions:
Wash cracked wheat several times, then soak in water for 30 minutes. Wring out and place in large bowl with beef. Puree onions, pepper, mint, and basil leaves in blender. Add along with seasoning to cracked wheat and meat. Mix well with hands.
For filling, combine all ingredients and brown. Grease a 10 x 4 inch aluminum pan with generous amount of olive oil. Layer bottom with 1/2 cracked wheat mixture, patted down, covered with an evenly distributed layer of filling. Make meat patties from remaining cracked wheat mixture. Place on filling patting down to completely cover. Cut kibbie diagonally both ways making diamond-shaped pieces. Pour a small amount of olive oil in most of the cuts, especially around edges of pan. Dot with butter or margarine. Bake, uncovered, at 375F for one hour. If not brown enough, bake 15 minutes longer at 350F.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 19, 2010
Ingredients:
1 pound peeled crawfish tails
1 cup water
1 tablespoon corn oil margarine
2 tablespoons flour
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
3/4 cup non-fat dry milk plus water to yield 1 1/4 cup
1 1/2 cup sliced fresh mushrooms
1 tablespoon margarine
2 tablespoons lemon juice
1/4 cup grated swiss cheese
2 tablespoons grated cheddar cheese
3 tablespoons cracker crumbs
Directions:
Cook crawfish in water for 15 minutes. Drain and discard liquid. Melt margarine in heavy saucepan. Add flour and seasonings; blend well. Add milk, stirring constantly until sauce thickens. Add sautéed mushrooms, lemon juice and crawfish to sauce. Mix well and serve.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 19, 2010
Ingredients:
1/2 lb. crawfish tails, boiled and peeled
1/4 lb. shrimp peeled
1/4 lb. lump crab meat
10 oysters, drained and quartered.
1/2 pound of alligator Andouille Sausage or any good smoked sausage
1 stick slated butter
1 pint heavy whipping cream
1 / 2cup green onions
6 cloves garlic, chopped (to your taste)
1-2 Tbsp. Chef Mason's Thunder Struck Creole Seasoning
1 lb. cooked fresh pasta
1 / 2cup fresh Parmesan Cheese
Dry pasta is all right if fresh is not available. Penne pasta is preferred, use your favorite shape.
Use any one of Chef Mason's hot sauces to taste or heat level.
Directions:
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and sauté 1 teaspoon Thunder Struck, onions, celery until onions are clear about 4 minutes add garlic cook for additional 2 minutes. Add the seafood and sauté for 2 minutes. Add the Heavy Cream, then add several the other three teaspoons of Thunder Struck Creole seasoning, tasting before the next pinch until you think it's right.
Cook for 5 - 7 minutes over medium heat until the sauce thickens. add Fresh graded Parmesan and pasta and toss well. cook for 3 minutes over very low heat, stirring often. Serve immediately, with lots of French bread / Garlic Bread . 
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 19, 2010
Ingredients:
1 ib crab meat
1 large package cream cheese
1 stick oleo
1 onion, chopped
1 bell pepper, chopped
Onion tops
Parsley
Directions:
Melt margarine; add chopped onions, bell pepper, and onion tops; cook until clear. Add cream cheese, stir until melted. Then add crab meat, parsley and dry seasoning.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
- 2 medium yellow onions, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, chopped
- 1 bunch parsley, chopped
- 1 bunch green onion tops, chopped
- 1 8-ounce can tomato sauce
- 1 cup (8 ounces) water
- 2 tablespoons flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 3 pounds of catfish (preferably Spotted, but Blue may be substituted)
Directions:
Put 1 tablespoon of cooking oil in a #14 cast iron pot. Put a thin layer of a mixture of all the vegetables but the green onions and parsley on the bottom of the pot. Follow with a single, loose layer of fish pieces. Sprinkle some of a mixture of the seasonings and some of the flour on top of the fish. Drizzle some of the tomato sauce and water over the seasonings. Repeat the layering process, adding more flour, seasonings, vegetables, and tomato sauce as needed until there is no more fish left. Boil, covered, over a very low heat for thirty to forty-five minutes. Add the green onions and parsley and cook for another five minutes. Serve over boiled rice.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
- 1/2 cup oil
- 3/4 cup flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 pound okra, trimmed and sliced
- 1 gallon shrimp stock
- 1 teaspoon thyme
- Salt, freshly ground black pepper and cayenne pepper to taste
- 3 pounds medium shrimp, peeled and deveined
- 2 pounds fresh lump crabmeat, picked over
- 6 cups cooked Louisiana long-grain white rice
Directions:
Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir like hell, being careful not to spatter yourself. When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful (it's a lot of fun to just dump in all that wonderful sweet crabmeat with your bare hands), then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 sack of live crawfish (@ 40 pounds)
24 quarts water
2 8-oz. bottles Liquid Crab Boil
2 boxes salt
1 small sack onions peeled
3 heads garlic, cut in half crosswise
8 oranges cut in half
12 lemons halved
5 pounds small red potatoes
20 small ears frozen corn
**Then throw in any- and everything else you think you might like in the spicy boil: fresh mushrooms, sausage links, lobster, Brussel sprouts, canned hams punched a few times with an icepick, you name it!
Directions:
Pour crawfish into a washtub or ice chest and cover with salted water. Drain. Repeat three times or until crawfish are clean. Drain water off, discarding dead crawfish (the ones with straight vs. curled tails!) and debris.
{This is best done outside on a fish frying rig with propane tank}: Mix water, salt and Crab Boil in a HUGE stockpot. Add in onions and garlic. Bring to a boil on high heat for about five minutes.
Add in your crawfish, corn, fresh produce and anything else you're going to cook. Return to boil. Cover and cook for five more minutes.
Turn off heat and let stand 20 minutes covered. Drain and eat. You'll never be the same again! 
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 whole chicken or large pack of thighs
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic {or if you're lazy like me, one pkg. frozen cooking veggies and
a heaping tablespoon of garlic powder}
salt and black pepper to taste (lots of pepper is good in this!)
1 bay leaf and a pinch of thyme, optional
2 cans chicken broth
1 can cream of chicken soup
3 cups of milk
6 large flour tortillas cut in 3x3 squares
Directions:
1. In large pot, boil chicken until very tender, close to 2 hours with seasoning. Cool and refrigerate overnight. This allows the disgusting fat to congeal on top, which can then be scraped off.
2. Return pot to low heat for about 30 minutes. Remove chicken from pot and de-skin/de-bone. Tear into small chunks and set aside. Add in canned broth, soup and milk. Bring to a boil.
3. Drop tortillas (dumplings) in a handful at a time to keep from sticking together. Cover and simmer on very low for 15 minutes. Stir in chicken chunks and simmer for 15 more minutes. Serve and enjoy!
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
3 eggs
4 heaping Tbsp. crawfish etouffee (eh-two-fay) ***Don't panic. Recipe link for simple etouffee included at bottom
3/4 cup shredded cheese
1 Tbsp. butter or olive oil
Seasoning to taste (sea salt, pepper, Tony's or a bit of cayenne pepper, garlic powder)
Directions:
Throw all your ingredients in a bowl and whisk. Pour into pan with melted butter or olive oil on medium heat and cook until eggs are ready. Serve and eat. How simple is that? And if you don't have etouffee on hand, use shrimp or crab. Good also with leftover cooked veggies or sauteed fresh, such as mushrooms, artichokes, asparagus, peppers, etc.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 1/2 cups peanut butter
1 stick margarine
1/2 bag small pretzels
1 box Crispix cereal
2 1/2 cups powdered sugar
1 cup sweet chocolate chips
Directions:
Fill a large freezer zippered plastic bag half full of cereal and pretzels. Melt peanut butter and chocolate chips together with margarine and mix well. Pour over cereal and pretzels in bag. Shake well. Add in powdered sugar and shake again. Voila!
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 packet dry yeast
1/4 cup warm water
2 Tbs. milk, scalded and cooled
4 1/2 - 5 cups flour
8 oz. butter
3/4 cup white sugar
1/4 tsp. salt
4 eggs
2 tsp. melted butter
very small plastic doll
light corn syrup for topping
Colored sugar sprinkles (or make your own with granulated sugar colored with food coloring -- green, purple, and yellow)
Directions:
1. Prepare yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, mix butter, sugar, salt and eggs. Add yeast mixture and mix well. Slowly add in 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and let rise double in size (3-4 hours).
2. Use 1 cup or more flour to knead dough and roll into a 4 to 5-foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water, pinching to make a good seal.
3. Press the doll into the dough from bottom. Cover dough ring with a damp cloth and let rise about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cut, serve, enjoy!
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
2 9-inch deep dish pie shells
6 large eggs, beaten (like they were teenagers)
1 1/2 cups shredded American cheese (6 oz.)
1/2 cup shredded Monterey Jack cheese
1 pound lump crabmeat or crawfish tails
1/2 pound cleaned medium shrimp
1 bunch green onions, chopped
2 cups heavy or whipping cream
1 teaspoon Creole seasoning (or Tony's, or salt/pepper/cayenne/garlic mix)
Directions:
Heat oven to 350. Prick bottoms of frozen pie shells with a fork. Bake 10 minutes until lightly browned. Meanwhile, combine eggs, cheeses, onions, cream and seasonings in a large bowl until well blended. Fold in seafood. Divide filling evenly into pie crusts. Bake 50-55 minutes until filling is set in center. Makes 12 servings. Ca c'est bon!
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 Box Saltine crackers
1 1/3 Cups Canola oil
1 Package Hidden Valley Ranch Dressing (dry)
1 1/2 tsp. dill weed
2 Tbsp. Crushed red pepper flakes
Directions:
Place entire carton of crackers in a one gallon plastic zipper bag. Mix all other ingredients together and pour mixture over crackers. Turn bag frequently until dry (liquid is absorbed into crackers). After a few hours of turning, you are done! Couldn't be easier, right? 
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
How to Cook Grits:
For one serving: Boil 1.5 cups of water with salt and a little butter. Add 5 Tbsp of Grits. Reduce to a simmer and allow Grits to soak up all the water. When a pencil stuck into the Grits stands alone, they're done. That's all there is to cooking Grits.
How to Make Red Eye Gravy:
Fry salt cured country ham in cast iron pan. Remove the ham when done and add coffee to the remaining drippings to form the Red Eye Gravy. Simmer for several minutes. Great on Grits and biscuits.
How to Eat Grits:
Immediately after removing your grits from the stove top, add a generous portion of butter or red eye gravy. (WARNING: Do NOT use low-fat butter.) The butter should cause the Grits to turn a wondrous shade of yellow. Hold a banana or a yellow rain slicker next to your Grits; if the colors match, you have the correct amount of butter. In lieu of butter, pour a generous helping of red eye gravy on your Grits. Be sure to pour enough to have some left for sopping up with your biscuits. Never, ever substitute canned or store bought biscuits for the real thing because they cause cancer, rotten teeth and impotence. Next, add salt. (NOTICE: The correct ration of Grits to Salt is 10:1 Therefore for every 10 Grits, you should have 1 grain of salt.)
Now begin eating your Grits. Always use a fork, never a spoon, to eat Grits. Your Grits should be thick enough so they do not run through the tines of the fork. The correct beverage to serve with Grits is coffee. Your Grits should never be eaten in a bowl because Yankees will think it's Cream of Wheat.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
6 oranges
4 lemons
4 tea bags
2 gallons of water
Sugar or sweetener to taste
1 fifth white wine
1 quart of whiskey
Directions:
Cut fruit in half. Place fruit, tea bags and water in a large pot. Bring to a boil and let boil until rinds of the citrus are soft. Strain the liquid and sweeten. Add the wine and whiskey to the warm liquid and serve (LOL...I typed "swerve" first) immediately.
Posted by Jaide Reina Jones. Posted In : Cocktails
October 18, 2010
Ingredients:
5 oz. bottled or juice from one lemon
3 oz. Ocean Spray cranberry juice
1 ea. lemon and lime slice or curly garnish
1 oz. Cointreau
2 oz. Vodka
1 - 3 shakes Tabasco (depending on preferred "hawtness")
*Pickled green bean, optional
Directions:
Shake all ingredients with ice. Pour into a chilled martini glass or champagne stem. Garnish as desired.
Posted by Jaide Reina Jones. Posted In : Cocktails
October 18, 2010
Ingredients:
1 Can Rotel (Mild)
12 oz. plain tomato juice
6 oz. water
3 Tbs. Worcestershire sauce
2 tsp. lemon-pepper
6 stalks celery
6 oz. vodka
Seasoned salt
Directions:
Place first five ingredients in blender. Puree until smooth. Fill tall glasses ¾ full with ice. Add 1 oz. vodka, then your Rotel mixture to each glass. Stir and finish with a dash of seasoned salt and a celery stalk for garnish. 
Posted by Jaide Reina Jones. Posted In : Cocktails
October 18, 2010
Ingredients:
1 stick butter or equivalent healthy alternative4 1/2 cups fresh cut corn
1 can Rotel tomatoes (regular, or spicy if you dare)**
1 cup fine chopped yellow onions
1/4 cup finely chopped bell pepper
2 cups heavy whipping cream (or fat free 1/2 & 1/2)
2 pods fine chopped garlic
1/4 cup fine chopped green onion
1 Tbsp sugar, or 1 packet sweetener
1 tsp Tabasco
Sea salt, black pepper and parsley to taste
**If you don't have Rotel, you can used canned or fresh diced tomatoes spruced up with Tabasco or cayenne for spice.
Directions:
In heavy 4-quart pot, melt butter over medium heat. Add in corn and cook while stirring for about five minutes. Slowly add in can of Rotel, regular onions and peppers. Increase heat a bit and keep stirring. Add in garlic, seasonings, sugar/substitute and Tabasco.
After about 30 minutes, add in cream and cook about 10 more minutes. Keep stirring and make sure ingredients aren't sticking to bottom of pot. Add in green onions and parsley and stir. Cover with lid and turn heat off.
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
October 18, 2010
Ingredients:
1 box Jiffy Cornbread Mix
½ cup milk
1 egg
1 can cream corn
1 cup shredded cheddar cheese
1/2 stick of butter
Tony Charchere Seasoning
2 jalapeño peppers
cracklin crumbs (amount up to you, but at least 1 cup)
Directions:
1. Preheat oven to 325°. Put half the butter in an iron skillet (**yankees will probably go ahead and use some sort of T-Fal type bakin’ thang, but be warned: NO self-respecting cornbread has ever been produced in anything other than a real-live iron skillet.) Place skillet into oven.
2. Pour canned corn into a colander and rinse ‘cream’ off. Sauté chopped peppers in rest of butter. After 3 minutes, add in corn and “fry” til light brown. Mix remaining ingredients in a bowl. When corn/peppers are brown, add them too.
3. Add two (Southerners, add the real amount) shakes of Tony's Again: Tony’s is a necessary Southern ingredient. Part of the holy trinity spice group—Tony’s, garlic, Tabasco-(duh!).
4. Mix ingredients and pour into skillet. Bake until golden brown. Pairs up well with white beans containing leftover Welcome Home Ham from last week. (Bean recipe, another day.)
**Yankees who can’t cook beans yet, go on and serve cornbread with chili or whatnot. Just not nothin’ like pate’, or Chilean sea bass, or tofu surprise. (Yeah, there's a surprise fer ya. Tastes like catfish guts if anything at all!)
Posted by Jaide Reina Jones. Posted In : Cajun Recipe
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!"
