The Cookin' Cajun.pdf

THE COOKIN' CAJUN

by E-Cookbooks.net

-: Acadian Peppered Shrimp

-: Andouille a la Jeannine

-: Andouille in Comforting Barbecue Sauce

-: Andouille Smoked Sausage in Red Gravy

-: Baked Oysters

-: Baked Vegetable Gumbo Creole

-: Barbecue Sauce

-: Barbecued Pot Roast

-: Barbecued Shrimp

-: Basic Cooked Rice

-: Bayou Baked Red Snapper

-: Bayou Boeuf Jambalaya

-: Bayou Shrimp Creole

-: Beef Ribeye Stuffed with Pecans

-: Blackened Arctic Char

-: Blackened Red Steaks

-: Blackened Redfish

-: Boiled Crabs

-: Boiled Crawfish

-: Boiled Crawfish with Vegetables

-: Brennan's Shrimp Creole

-: Broiled Alligator Tail with Lemon Butter Sauce

-: Cajun Catfish

-: Cajun Catfish a la Don

-: Cajun Catfish Remoulade

-: Cajun Chicken Salad

-: Cajun Creole

-: Cajun Meat Loaf

-: Cajun Pork Burgers

-: Cajun Prime Rib

-: Cajun Shrimp

-: Cajun Snapper

-: Cajun-Style Andouille

-: Cajunized Oriental Pork Chops

-: Chicken and Sausage Gumbo

-: Chicken Okra Gumbo with Sausage

-: Chicken Sausage Oyster Gumbo

-: Chicken-Okra Gumbo Plains-Style

-: Chili [ Cajun Style ]

-: Classic Chicken Gumbo

-: Country Rice

-: Crawfish Jambalaya

-: Crayfish Etouffee

-: Cream of Onion Soup

-: Creole Baked Fish

-: Creole Candied Yams

-: Creole Chicken Soup

-: Creole Gumbo Pot

-: Creole Liver & Rice

-: Creole Seafood Gumbo

-: Creole-Style Red Beans & Rice

-: Dirty Rice

-: Dry Roux

-: Easy Lamb Creole Gumbo

-: File' Gumbo Lafayette

-: Grilled Catfish Cajun Style

-: Gumbo Ya Ya

-: Ham & Corn Chowder

-: Ham Skillet Gumbo

-: Hoppin John Soup

-: Hot and Spicy Shrimp

-: Jambalaya Salad

-: John's Creole Rabbit

-: Hush Puppies

-: Pickled Spiced Beans

-: Vegetable Gumbo

-: Kosher Creole Seafood Gumbo

-: Louisiana Roast Beef

-: Marinade for Lamb or Goat

-: Muffins [ Jalapeno Corn ]

-: New Orleans Daube

-: Okra Chicken & Crab Gumbo with Rice

-: Oyster Fritters Cajun-Style

-: Patout's Boiled Crawfish

-: Pasta in Cream Sauce w/Poultry Magic

-: Rajun Cajun Ribs

-: Ratatouille

-: Red Beans With Rice

-: Roasted Pork

-: Sausage Gumbo

-: Shrimp Creole

-: Shrimp Newburg

-: Southern Fried Chicken

-: Squirrel Jambalaya

-: Frog Legs Piquant

-: Texas Wild Duck Gumbo

-: Very Hot Cajun Sauce for Beef

Acadian Peppered Shrimp

=======================

1 Pound Butter

2 Teaspoon Fresh basil, chopped

2 Teaspoon Fresh oregano, chopped

1 Bay leaf, crumbled

Salt

1/2 Cup Lemon juice

2 Teaspoon Cayenne pepper

5 Garlic cloves, minced

1/2 Cup Black pepper, finely ground

4 Pound Large raw shrimp in shells

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.

Andouille a la Jeannine

=======================

1 Cup Dry white wine

2 Pound Andouille or smoked sausage

2 Tablespoon Honey

1 Tablespoon Creole mustard

Slice andouille 1/4-to 1/2-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.

Andouille in Comforting Barbecue Sauce

======================================

4 Cup Onions, finely chopped

1 Cup Bell pepper, finely chopped

1 Cup Peanut oil

3 Cup Steak sauce

3 Cup Ketchup

3 Teaspoon Salt, to taste

1 Pound Andouille sausage

1 Cup Celery, finely chopped

1 Cup Parsley, finely chopped

1 Tablespoon Garlic, finely chopped

1/2 Cup Louisiana hot sauce OR

2 Tablespoon Cayenne pepper

1 Cup Southern Comfort Liquor

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 3/4

gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille

or smoked sausage 1/4 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.

Andouille Smoked Sausage in Red Gravy

=====================================

6 Tablespoon Unsalted butter

1/2 Cup Chopped green peppers

1-1/2 Pound Andouille smoked sausage

[2-inch pieces]

1 Teaspoon Minced garlic

8 Teaspoon Tomato sauce

3 Cup Onions

1/4 Cup Chopped parsley

6 1/2 Cup Pork or beef stock

1 Cup Chopped green onion tops

1-1/2 Teaspoon Cayenne pepper

3 Teaspoon Cooked rice

3/4 Teaspoon Salt

1/2 Cup Chopped celery

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 3/4

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 1/2 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 1/2 c.

of the green onions. Add 3-1/4 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.

Baked Oysters

=============

1/4 Pound Butter

2 Cup Celery

1 Onion, chopped fine

1 Pint Oysters

4 Eggs; hard-boiled, grated

2 Cup Toasted bread crumbs

1 Cup Oyster Juice OR Water

Parsley

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.

Baked Vegetable Gumbo Creole

============================================

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

1/2 Teaspoon Dried basil,crumbled

Salt to taste

Black pepper to taste

1/2 Cup Shredded Monterey Jack

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.

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