Posted by Ms B on Thursday, December 16, 2010,
In :
Cajun Recipe
Ingredients
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
2. Meanwhile, cook pancetta in a large skillet over medium ...
Posted by Ms B on Monday, November 22, 2010,
In :
Cajun Recipe
Ingredients
2 CUPS ZATARAIN’S CONCENTRATED LIQUID CRAB BOIL
2 CUPS ZATARAIN’S COMPLETE CRAB BOIL (DRY)
1/2 CUP GROUND CAYENNE PEPPER
1/2 CUP GRANULATED GARLIC
20 LBS SIZE B - RED NEW POTATOES
Stuffing
2 LBS CRAB CLAW MEAT
2 TBSP MAYONNAISE
1 TSP YELLOW MUSTARD
1 CUP FINELY DICED ONIONS
1/2 TSP GROUND CAYENNE PEPPER
1 TSP LOUISIANA HOT SAUCE (Cayenne Based)
4 EGGS (Hard-boiled & Minced)
1 CUP SOUR CREAM
1/4 LB SHREDDED CHEDDAR CHEESE
3 SPRIGS FRESH PARSLEY (Chopped fine)
Method
Fill an 8... Continue reading ...
Posted by Jaide Reina Jones on Saturday, November 6, 2010,
In :
Cajun Recipe
Ingredients:
1 doz. calms
1 doz mussels
1/2 lb crab
1/2 shrimp
3-4 rock lobster
6 scallops
1 onion
1shallot
2-3 cloves garlic
4 cups of water
olive oil
2 sweet red pepper
3-4 celery stalks
1 fennel blub
1 8oz bottle clam juice
1 cup white wine
parsley
Directions:
- Heat your pot, cover the bottom of the pot; with olive oil. Add in the garlic, onions, shallot, salt and pepper and allow everything to cook until tender.
- Next add in the 4 cups of water; this is the starter broth to cook the shellfish. Bring this to a ...
Continue reading ...
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!"
