Grilled Cajun Style Gator Tail Recipe
(from an experienced louisiana outdoorsman)
4 To 6 Lbs Gator Tail
Lemon wedges
Cajun Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, I combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. I usually lean up against the wall with my good leg extended for balance. You can fall over while shaking if not careful. This mixture may be stored for up to 3 months
When ready to cook, cut gator tail meat into 1/2'; cubes. I use a Butcher Knife and have to be very careful with my one arm, not to miss the meat. Usually, I hold the meat in place with my good foot. You can wash it again later.
Next, roll each cube in 1 tablespoon of the mixture. This is easy to do when you only have 3 fingers. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. I use my teeth to squeeze the lemons (no one will ever know) The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
This is from our Alligator recipes collection. Bon Appetite!Want a good cajun gator recipe????
I will be sure to keep that in mind if I ever see an alligator around here.Want a good cajun gator recipe????
I was researching biodiverse countries, one of which is Mexico. Many different types of crocodiles and gators there. Thanks for the recipe, but we are too far north to get the meat. Clever instructions. I'd love to see more of your recipe collection.
There's a 69-year old lady in Florida that could have used that recipe a little over a week ago . . .
You cheated! You saw my question yesterday in the China section? We have fresh crocodile at the local markets, I just don't know how to cook it!!!!
Is your recipe good? I will buy the meat and try it!!!!!!!!!!!!!!!
Thanks!!!!!!
Bit low on Alligators here in the UK...would it work using an Orange tip butterfly?
Ewwww! LoL!!!
Hmmm. I've heard this same recipe works well with nutria, too.
Haven't seen any gators around this area. (No.. California) so, so we all have our parts, if you know what I mean. And I certainly don't know where to buy any. But if I ever do I will be sure to try your recipe.
What have you got for Opossum. I do occasionally see one late at night in his travels across my backyard fence. Once I was sitting out on my patio watching the stars and something came running across my patio. I think it was a Opossum chasing a cat or visa versa. They went by so fast It was kind of hard to tell who was chasing who. Scared the H--- out of me. Maybe a little Opossum stew?
Thursday, January 7, 2010
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
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
Easy Cajun Creole Recipe?
Spicy Chicken Creole
This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.
4 Tbs Extra Virgin Olive Oil
1陆 cups Green Bell Pepper, chopped
1陆 cups Onion, chopped
1陆 cups Celery, chopped
3 cloves Garlic, minced
1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces Tomatoes, Whole Canned
1 Tbs. Paprika
1/2 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper, fresh ground
1 cup Water
1 Bay Leaf
4 Tbs. Corn Starch
1/2 Cup Ice Water
2 Cups Rice, cooked
1 Heat Olive oil in a deep saut茅 pan over medium heat.
2 Lightly saut茅 the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.
Servings: 4
Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 272.67
Calories From Fat (10%) 28.55
% Daily Value
Total Fat 3.34g 5%
Saturated Fat 0.61g 3%
Cholesterol 10.30mg 3%
Sodium 649.40mg 27%
Potassium 957.73mg 27%
Carbohydrates 53.06g 18%
Dietary Fiber 6.18g 25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g 20%
MyPoints 4.9Easy Cajun Creole Recipe?
Cajun 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.
Easy Cajun Creole Recipe?
It probably isn't authentic but it is AWESOME!!!
2-3 grilled chicken breasts, sliced
1 piece andouille sausage, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 package fettucini noodles (or angel hair if you prefer)
CAJUN SEASONING
Heavy cream
Cream cheese
Garlic Powder
Butter
_______________________
In a sauce pan, heat 2 cups heavy cream, add in 1 pkg. cream cheese and 1 tsp. garlic powder. Salt.pepper to taste. and 2 pats of butter.
Stir until fully combined/melted --- medium heat.
Add in 1-2 full T of cajun seasoning to sauce and stir.
Gently sautee sliced peppers in a little oil and then add to the sauce.
Add chicken and sausage to sauce and stir.
Serve over pasta.
SHRIMP CREOLE
3 lb. peeled raw shrimp
1 med. onion chopped
2 bay leaves ( i use old bay )
salt and red pepper to taste
1 c. cooking oil
1/2 clove garlic chopped
2 cans tomato paste with 2 can water
Saute onion,garlic and leaves(or seasoning)
add tomato paste and water.
Cook on low about 1 hr
add shrimp cook till done
serve over rice
check here:http://www.chefrick.com/baked-fish-creole/
This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.
4 Tbs Extra Virgin Olive Oil
1陆 cups Green Bell Pepper, chopped
1陆 cups Onion, chopped
1陆 cups Celery, chopped
3 cloves Garlic, minced
1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces Tomatoes, Whole Canned
1 Tbs. Paprika
1/2 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper, fresh ground
1 cup Water
1 Bay Leaf
4 Tbs. Corn Starch
1/2 Cup Ice Water
2 Cups Rice, cooked
1 Heat Olive oil in a deep saut茅 pan over medium heat.
2 Lightly saut茅 the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.
Servings: 4
Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 272.67
Calories From Fat (10%) 28.55
% Daily Value
Total Fat 3.34g 5%
Saturated Fat 0.61g 3%
Cholesterol 10.30mg 3%
Sodium 649.40mg 27%
Potassium 957.73mg 27%
Carbohydrates 53.06g 18%
Dietary Fiber 6.18g 25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g 20%
MyPoints 4.9Easy Cajun Creole Recipe?
Cajun 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.
Easy Cajun Creole Recipe?
It probably isn't authentic but it is AWESOME!!!
2-3 grilled chicken breasts, sliced
1 piece andouille sausage, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 package fettucini noodles (or angel hair if you prefer)
CAJUN SEASONING
Heavy cream
Cream cheese
Garlic Powder
Butter
_______________________
In a sauce pan, heat 2 cups heavy cream, add in 1 pkg. cream cheese and 1 tsp. garlic powder. Salt.pepper to taste. and 2 pats of butter.
Stir until fully combined/melted --- medium heat.
Add in 1-2 full T of cajun seasoning to sauce and stir.
Gently sautee sliced peppers in a little oil and then add to the sauce.
Add chicken and sausage to sauce and stir.
Serve over pasta.
SHRIMP CREOLE
3 lb. peeled raw shrimp
1 med. onion chopped
2 bay leaves ( i use old bay )
salt and red pepper to taste
1 c. cooking oil
1/2 clove garlic chopped
2 cans tomato paste with 2 can water
Saute onion,garlic and leaves(or seasoning)
add tomato paste and water.
Cook on low about 1 hr
add shrimp cook till done
serve over rice
check here:http://www.chefrick.com/baked-fish-creole/
I am looking for an old Cajun cake recipe...Syrup cake?
Recipe #1:
http://www.saveur.com/article/Food/Acadi鈥?/a>
Recipe #2:
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://www.saveur.com/article/Food/Acadi鈥?/a>
Recipe #2:
http://www.realcajunrecipes.com/recipes/鈥?/a>
A good cajun/creole recipe for mardi gras?
anyone have a good easy cajun recipe we can fix for mardi grasA good cajun/creole recipe for mardi gras?
Shrimp Gumbo
1. 1 pound smoked sausage, cut into 1/4 inch rounds
2. 1/2 cup vegetable oil
3. 1 (4 pound) chicken, cut into parts
4. 2/3 cup all-purpose flour
5. 2 cups chopped onion
6. 1/2 cup chopped green onions
7. 2/3 cup green bell pepper, finely chopped
8. 2 tablespoons chopped fresh parsley
9. 1 tablespoon minced garlic
10. 2 pounds medium shrimp - peeled and devined
11. 8 cups water
12. salt to taste
13. ground black pepper to taste
14. 1/8 teaspoon cayenne pepper
15. 1 teaspoon dried thyme
16. 2 bay leaves
17. file powder
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.A good cajun/creole recipe for mardi gras?
Jambalaya Casserole --
INGREDIENTS
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1 1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1 1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce
1 tablespoon salt
1 tablespoon pepper
DIRECTIONS
In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
INGREDIENTS
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
DIRECTIONS
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Shrimp or Chicken Etouffee is wonderful!! When I make this with chicken I use boneless chicken cut into little chunks. This is a basic recipe... I usually throw in some old bay seasoning as well.
Ingredients:
* 6 tablespoons butter
* 3 tablespoons flour
* 1 cup chopped onion
* 6 green onions and tops, chopped
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 2 cups water
* 3 pounds shrimp, peeled,deveined
* 1/4 cup chopped parsley
* salt and pepper, to taste
* 1 small bay leaf
* tabasco sauce, to taste
* hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Procedure: Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil.
You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Cajun Meatballs
1 脗陆 pounds ground meat
1 cup bread crumbs
1 egg
脗录 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
脗陆 cup salad oil
脗陆 cup chopped bell pepper
1 medium onion
脗录 cup green onion tops and bottoms
Red pepper to taste
Flour
5 cups water
Procedure: Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and saute peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.
Here's one:
Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over (or 3 15 oz cans)
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. If using canned beans, skip this step.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) If using canned beans, cook about 1 hour.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Although there are few animals safe from a cajun,a pot of squirrel and black gravy is a favorite.Add red beans and rice with cornbread and you have a winner.
Happy Fat Tuesday! I'm makin' Dirty Rice! Son of a gun they're havin' fun on the Bayou!skin disorder
Shrimp Gumbo
1. 1 pound smoked sausage, cut into 1/4 inch rounds
2. 1/2 cup vegetable oil
3. 1 (4 pound) chicken, cut into parts
4. 2/3 cup all-purpose flour
5. 2 cups chopped onion
6. 1/2 cup chopped green onions
7. 2/3 cup green bell pepper, finely chopped
8. 2 tablespoons chopped fresh parsley
9. 1 tablespoon minced garlic
10. 2 pounds medium shrimp - peeled and devined
11. 8 cups water
12. salt to taste
13. ground black pepper to taste
14. 1/8 teaspoon cayenne pepper
15. 1 teaspoon dried thyme
16. 2 bay leaves
17. file powder
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.A good cajun/creole recipe for mardi gras?
Jambalaya Casserole --
INGREDIENTS
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1 1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1 1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce
1 tablespoon salt
1 tablespoon pepper
DIRECTIONS
In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
INGREDIENTS
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
DIRECTIONS
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Shrimp or Chicken Etouffee is wonderful!! When I make this with chicken I use boneless chicken cut into little chunks. This is a basic recipe... I usually throw in some old bay seasoning as well.
Ingredients:
* 6 tablespoons butter
* 3 tablespoons flour
* 1 cup chopped onion
* 6 green onions and tops, chopped
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 2 cups water
* 3 pounds shrimp, peeled,deveined
* 1/4 cup chopped parsley
* salt and pepper, to taste
* 1 small bay leaf
* tabasco sauce, to taste
* hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Procedure: Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil.
You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Cajun Meatballs
1 脗陆 pounds ground meat
1 cup bread crumbs
1 egg
脗录 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
脗陆 cup salad oil
脗陆 cup chopped bell pepper
1 medium onion
脗录 cup green onion tops and bottoms
Red pepper to taste
Flour
5 cups water
Procedure: Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and saute peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.
Here's one:
Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over (or 3 15 oz cans)
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. If using canned beans, skip this step.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) If using canned beans, cook about 1 hour.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Although there are few animals safe from a cajun,a pot of squirrel and black gravy is a favorite.Add red beans and rice with cornbread and you have a winner.
Happy Fat Tuesday! I'm makin' Dirty Rice! Son of a gun they're havin' fun on the Bayou!
Cajun meatball recipe?
i need a cajun meatball recipe fast. im making blackeyed peas for new years in the crockpot and im adding buffalo meatballs. i know i want them to have rice and cajuny goodness but the problem is i dont know how to make meatballs stay together. someone please help!!!!!!!!!!!!!! remember they are buffalo and going in a crock pot so if you have a regular meatball recipe give me ideas on how to slow cook them.Cajun meatball recipe?
I would highly suggest browning in some fashion before adding to the crockpot
# 1 pound lean ground beef ( use your buffalo)
# 1 1/2 teaspoons hot pepper sauce
# 2 tablespoons Cajun seasoning
# 1 tablespoon Worcestershire sauce
# 1 tablespoon dried parsley
# 1/4 cup finely chopped onion
# 1/4 cup fresh bread crumbs
# 1/4 cup milk
# 1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.Cajun meatball recipe?
Which ever recipe you use, you will need to pre-cook your meatballs on the stovetop or in the oven before you put them in the crock pot or they won't stay together.
2 pounds lean ground beef, bison will work
1 beaten egg
1/2 c. milk
2/3 c. rice (raw)
1 tsp. salt
Sauce:
2 1/2 cups tomatoes
1 1/2 cups water or broth
2 tbsp. chopped onion
1 tsp. salt
1 tsp. basil
Combine ground meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-stick cooking spray or add a little oil to the skillet. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low.
Serves 6.
http://www.hotcajunrecipes.com/
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Appetizer-Meatballs/Detail.aspx
I would highly suggest browning in some fashion before adding to the crockpot
# 1 pound lean ground beef ( use your buffalo)
# 1 1/2 teaspoons hot pepper sauce
# 2 tablespoons Cajun seasoning
# 1 tablespoon Worcestershire sauce
# 1 tablespoon dried parsley
# 1/4 cup finely chopped onion
# 1/4 cup fresh bread crumbs
# 1/4 cup milk
# 1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.Cajun meatball recipe?
Which ever recipe you use, you will need to pre-cook your meatballs on the stovetop or in the oven before you put them in the crock pot or they won't stay together.
2 pounds lean ground beef, bison will work
1 beaten egg
1/2 c. milk
2/3 c. rice (raw)
1 tsp. salt
Sauce:
2 1/2 cups tomatoes
1 1/2 cups water or broth
2 tbsp. chopped onion
1 tsp. salt
1 tsp. basil
Combine ground meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-stick cooking spray or add a little oil to the skillet. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low.
Serves 6.
http://www.hotcajunrecipes.com/
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Appetizer-Meatballs/Detail.aspx
Cajun Crawfish Recipe?
If any one out there knows any awesome amazing cajun crawfish seasoning and the way to make it. We went to a restaurant in our city of Garden Grove, in the OC...Cali..called Boiling Crab, and we want to make some at home. But we've never cooked crawfish or cajun style ever. So if anyone can help out with an awesome recipe that compares to Boiling Crabs. Thanks!Cajun Crawfish Recipe?
You gonna like this:
http://whatscookingamerica.net/Seafood/C鈥?/a>Cajun Crawfish Recipe?
Here's your lesson in cooking crawfish and enjoying every delicious bite:
BAYOU BUTTER CRAWFISH
3 quarts water
1 tablespoon salt
Freshly ground black pepper, to taste
2 teaspoons ground cardamom
2 teaspoons ground allspice
20 allspice berries, crushed
6 bay leaves
1 teaspoon ground cloves
1 teaspoon caraway seeds, crushed
1 lemon, halved
2 pounds crawfish, rinsed briefly in cold water
Flavored Butter:
4 tablespoons (1/2 stick) butter, melted
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Salt %26amp; freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
1. Heat the water in a large pot, and add the salt, a generous amount of pepper, and the cardamom, ground allspice and berries, bay leaves, ground cloves, and caraway seeds. Squeeze the lemon into the water and add the halves. Bring to a boil, then reduce the heat, cover and simmer 15 minutes.
2. Add the crawfish all at once, and bring back to a boil. Reduce the heat again and simmer just until cooked through 4 to 5 minutes.
3. Meanwhile, stir all the butter ingredients together in a small bowl.
4. Drain the crawfish and serve in a large bowl, with flavored butter on the side.
(About 2 portions)
To eat the crawfish: snap the head from the tail. Peel the shell off the tail in rings, and enjoy the sweet meat!
Makes me hungry! Hope you enjoy!
You gonna like this:
http://whatscookingamerica.net/Seafood/C鈥?/a>Cajun Crawfish Recipe?
Here's your lesson in cooking crawfish and enjoying every delicious bite:
BAYOU BUTTER CRAWFISH
3 quarts water
1 tablespoon salt
Freshly ground black pepper, to taste
2 teaspoons ground cardamom
2 teaspoons ground allspice
20 allspice berries, crushed
6 bay leaves
1 teaspoon ground cloves
1 teaspoon caraway seeds, crushed
1 lemon, halved
2 pounds crawfish, rinsed briefly in cold water
Flavored Butter:
4 tablespoons (1/2 stick) butter, melted
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Salt %26amp; freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
1. Heat the water in a large pot, and add the salt, a generous amount of pepper, and the cardamom, ground allspice and berries, bay leaves, ground cloves, and caraway seeds. Squeeze the lemon into the water and add the halves. Bring to a boil, then reduce the heat, cover and simmer 15 minutes.
2. Add the crawfish all at once, and bring back to a boil. Reduce the heat again and simmer just until cooked through 4 to 5 minutes.
3. Meanwhile, stir all the butter ingredients together in a small bowl.
4. Drain the crawfish and serve in a large bowl, with flavored butter on the side.
(About 2 portions)
To eat the crawfish: snap the head from the tail. Peel the shell off the tail in rings, and enjoy the sweet meat!
Makes me hungry! Hope you enjoy!
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