Your best cajun/creole recipe please?

how do you make your favorite cajun/creole dish....


please include recipe....





thanks...Your best cajun/creole recipe please?
This is a very old, traditional New Orleans recipe.





Red Beans and Rice





1 lb. dried red kidney beans


2 qts. cold water


1 thick slice raw ham, cut into cubes


1/2 lb. hot sausage, slicked thick


1 bunch green onions, including green tops


1 bell pepper


2 stalks celery


3 medium sized onions


large pinch of ground thyme


4 bay leaves


cayenne pepper or tabasco sauce


salt, pepper





Rinse kidney beans, sorting out any that look bad. Put beans in a 3-4 quart pot with water, ham, and sausage. Set uncovered over medium heat. While water is heating, chop and add veggies, then add thyme and bay leaves.





When mixture boils, reduce heat and cover. Stir every 20-30 minutes for 3 hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again in 1/2 hour.





Forty minutes after mashing the beans, taste and season with salt, pepper, cayenne pepper or pepper sauce. (Don't use too much. This should be subtly flavored.) Continue to simmer another 1/2 hr. while preparing rice. Ladle beans over rice to serve.





The veggies cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.Your best cajun/creole recipe please?
OYSTERS CARNIVAL


from LeRuth's Restaurant











5 cups onions, minced


1/2 tablespoon garlic, minced


1 bay leaf, minced


4 stalks celery, minced


1/2 teaspoon thyme leaves


10 tablespoons butter


4 dozen oysters, strained (reserve the liquor) and chopped


1-1/2 cups bread crumbs


36 oyster half shells, boiled and scrubbed


18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half


6 lemon wedges for garnish


In an iron skillet saut茅 the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.


Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.





Serves 6.








SHRIMP UGGIE











Marinade:


1-1/2 cups olive oil (not extra-virgin)


1/2 cup ketchup


2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp)


1 tablespoon fresh squeezed lemon juice


1 tablespoon salt


2 teaspoons crushed red pepper flakes


1 teaspoon sweet paprika


1 green bell pepper, stemmed, cored, seeded and cut into 1'; pieces


1 small red onion, peeled and chopped


1 teaspoon chopped fresh Italian flat-leaf parsley





2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional)


3 medium red-skinned potatoes, cut into 1'; cubes and boiled until just tender


4 chives, finely chopped


Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.


Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.





Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure.





YIELD: 4 servings.








CRAWFISH BOULETTES





1 pound crawfish tails, preferably with fat


1 onion, finely chopped


4 cloves garlic, minced


1/4 cup parsley, finely chopped


6 green onions, chopped


1 cup bread crumbs


1-2 tablespoons Creole seasoning, or to taste


4 eggs, beaten separately (two and two)


1 tablespoon Worcestershire sauce


1/4-1/2 teaspoon hot sauce, to taste


Salt and freshly ground black pepper, to taste


Flour, cracker meal or corn meal for breading


Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
I just typed like 2 pages of Justin Wilson recipes and accidentally hit the clear button. I am not typing that again. Find a Justin Wilson cookbook on the net, he is the quintessential Cajun cook. He's also used to be the best thing on PBS. Find a recipe for Gumbo, Jambalaya, Crawfish Etouffe, Crawfish bisque, and Blackened catfish.Good luck.
Ingredients


1 (12 ounce) package hot dogs, sliced


1 small head of cabbage, chopped chunky (any kind except Savory)


1 green pepper, chopped chunky


1 medium yellow onion, finely chopped


1 tablespoon garlic, minced (3-4 fresh cloves)


1 (6 ounce) can tomato paste


1 tablespoon ground cumin


1-2 teaspoon hot sauce (4-5 good shakes)


2 cups cooked white rice


2 cups cooked cabbage water


1 tablespoon cooking oil (olive, canola, or vegetable)


1/2 teaspoon black pepper (to taste)





Directions


1Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.


2Do not throw away the cabbage water!


3Cook the rice now too.


4Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.


5Add cumin, black pepper, and garlic and saute another 30 seconds.


6Add the tomato paste and 1 cup of the cabbage water.


7Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.


8Let this simmer 10-15 minutes.


9Add the tabasco sauce.


10Serve over hot rice.





Enjoy!(:
mais sha yu trow som dat chiken in dat gumbo put a lil roux and trow som dat sausage in der an som onions an peppers and some dat tony chachares and cook dat down wit som dat water an saawweee it be good sha