Does any one have any good cajun recipes/creole?

CAJUN BOURBON CHICKEN





1 cup bourbon


1 cup soy sauce


1/2 cup brown sugar


1 tsp paprika


pinch hot red pepper flakes


1 tablespoon molasses


3 cloves garlic, smashed


2 tablespoons freshly grated ginger


1 1/2 teaspoons each onion and garlic powder


6 each chicken thighs and drumsticks


salt and pepper, to taste








Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.


Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.





Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.





Season with salt and pepper, to taste.





OR





PEPPERONCINI STUFFED WITH CAJUN CRAB


MEAT





1 lb. cream cheese, room temperature


8 to 12 oz. crab claw meat, shredded


1 1/2 tablespoons Cajun seasoning


1 tablespoon hot sauce


1 teaspoon dried thyme leaves


36 pepperoncini


fresh parsley leaves, chopped





Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.


Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.





Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.





COOK'S NOTE: If you don't have a pastry bag, use a large ziploc plastic bag with one corner cut off





OR





SPICY CAJUN PASTA





1 can black beans


1 red onion cut into long strips


2 cups chopped chourice


1 1 lb box penne pasta


2 cooked chicken breast


2 tablespoons Cajun seasoning


2 cups medium sized cooked shrimp


1 1/2 cups light cream


2 tablespoons butter


1/2 teaspoon black pepper





In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.


Boil pasta according to package directions while sauce is simmering.





Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.





OR





CROCKPOT CAJUN PECANS





1 lb. pecan halves


4 tbs butter, melted


1 tsp chili powder


1 tsp salt


1 tsp dried basil


1 tsp dried oregano


1 tsp dried thyme


1/2 tsp onion powder


1/4 tsp garlic powder


1/4 tsp cayenne pepper





Combine all in a crockpot. Cover and cook on high for 15 minutes.


Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.





OR





CAJUN MEATLOAF





2 teaspoons butter


1/2 large onion


1/2 cup green pepper, chopped


1 tsp salt


3/4 tsp cayenne pepper


1/2 tsp thyme


1/2 tsp freshly ground pepper


1/4 tsp ground cumin


1 lb lean ground beef


1 egg, beaten to blend


1/2 cup fine dry bread crumbs


1/2 cup catsup


1 tsp Worcestershire sauce





Preheat oven to 375掳F.


Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.





Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.





OR





CAJUN DIRTY RICE





1 lb. ground pork


1 lb. ground beef


1 large bell pepper


1 medium onion


5-6 cloves garlic, peeled


1-2 fresh, cayenne peppers


1 tsp. salt


1 tsp. red pepper flakes


2 4-6oz cans mushroom steak sauce


3-4 cups cooked rice





The Dressing Mix:





Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and ';nearly'; liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.


Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and ';whiter'; the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown (';dirty';).








Cornbread Dressing:





Substitute crumbed cornbread for cooked rice.


Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.








JMDoes any one have any good cajun recipes/creole?
Outside Louisiana the distinctions between Cajun and Louisiana Creole cuisine have been blurred. However, Creole dishes tend to be more sophisticated continental cuisine using local produce and seafood. Cajun food is rural, more seasoned, sometimes spicy, and tends to be more hearty. Many well-known Cajun dishes originally were centered on wild game, rice and other local ingredients.





Since most Cajuns were farmers and not especially wealthy, they were known for not wasting any part of a butchered animal. Cracklins are a popular snack made by frying pork skins and boudin is created from the ground-up leftover parts of a hog after the best meat is taken, which is mixed with cooked rice. It is usually formed into a sausage but can also be rolled in a ball and deep fried.





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http://www.about.com/food/hubsearch.htm?鈥?/a>





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http://homecooking.about.com/library/arc鈥?/a>


http://allrecipes.com/Search/Recipes.asp鈥?/a>Does any one have any good cajun recipes/creole?
SIMPLE CHICKEN AND SAUSAGE GUMBO








1 cup oil


1 cup flour


2 large onions, chopped


2 bell peppers, chopped


4 ribs celery, chopped


4 - 6 cloves garlic, minced


4 quarts chicken stock


2 bay leaves


2 teaspoons Creole seasoning, or to taste


1 teaspoon dried thyme leaves


Salt and freshly ground black pepper to taste


1 large chicken (young hen preferred), cut into pieces


2 pounds andouille or smoked sausage, cut into 1/2'; pieces


1 bunch scallions (green onions), tops only, chopped


2/3 cup fresh chopped parsley


Fil茅 powder to taste


Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.


In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.





Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.





Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.





Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.





YIELD: About 12 entr茅e sized servings.
These are good;





Canjun Chicken Pasta





4 ounces linguine pasta


2 skinless, boneless chicken breast halves


2 teaspoons Cajun seasoning


2 tablespoons butter


1 red bell pepper, sliced


1 green bell pepper, sliced


4 fresh mushrooms, sliced


1 green onion, chopped


1 cup heavy cream


1/4 teaspoon dried basil


1/4 teaspoon lemon pepper


1/4 teaspoon salt


1/8 teaspoon garlic powder


1/8 teaspoon ground black pepper


1/4 cup grated Parmesan cheese





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).


Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.


Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.


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Cajun Shrimp Soup





1 tablespoon butter


1/2 cup chopped green bell pepper


1/4 cup sliced green onions


1 clove garlic, minced


3 cups tomato-vegetable juice cocktail


1 (8 ounce) bottle clam juice


1/2 cup water


1/4 teaspoon dried thyme


1/4 teaspoon dried basil


1/4 teaspoon red pepper flakes


1 bay leaf


1/2 teaspoon salt


1/2 cup uncooked long-grain white rice


3/4 pound fresh shrimp, peeled and deveined


hot pepper sauce to taste





Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.


Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce. Serves 6


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Cajun Crawfish and Shrimp Etouffe





1/3 cup vegetable oil


1/4 cup all-purpose flour


1 small green bell pepper, diced


1 medium onion, chopped


2 cloves garlic, minced


2 stalks celery, diced


2 fresh tomatoes, chopped


2 tablespoons Louisiana-style hot sauce


1/3 teaspoon ground cayenne pepper (optional)


2 tablespoons seafood seasoning


1/2 teaspoon ground black pepper


1 cup fish stock


1 pound crawfish tails


1 pound medium shrimp - peeled and deveined





Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.


Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.


Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.Serves 6


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Yes I do.