Crab Stuffed Flounder

Crab Stuffed Flounder Ready In 31 m Recipe By:DThomRN2 “This is an easy recipe that my children have enjoyed. They’re not big fish eaters either!” Ingredients 1 1/2 pounds flounder fillets 1 cup crabmeat – drained, flaked and cartilage removed 1 tablespoon finely chopped green bell pepper 1/4 teaspoon ground dry mustard 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt ground white pepper, to taste 3 crushed saltine crackers 1 egg white 1 tablespoon mayonnaise 1/4 cup butter, melted 1 egg yolk 5 tablespoons mayonnaise 1/2 teaspoon paprika 1 tablespoon dried parsley Directions Preheat oven to 400 degrees F (200 degrees … Continue reading Crab Stuffed Flounder

Savory Crab Stuffed Mushrooms

Savory Crab Stuffed Mushrooms Ready In 45 m Recipe By:lavaun “Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.” Ingredients 3 tablespoons butter, melted 24 fresh mushrooms 2 tablespoons butter 2 tablespoons minced green onions 1 teaspoon lemon juice 1 cup diced cooked crabmeat 1/2 cup soft bread crumbs 1 egg, beaten 1/2 teaspoon dried dill weed 3/4 cup shredded Monterey Jack cheese, divided 1/4 cup dry white wine Directions Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set … Continue reading Savory Crab Stuffed Mushrooms

Andouille Sausage

v Andouille Sausage Cook 15 m Ready In 1 h 35 m Ingredients 1 1/2 yards of large sausage casing, about 2 to 3 inches wide 4 pounds lean pork meat 2 pounds pork fat 1/4 cup minced garlic 2 tablespoons salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1/4 teaspoon dried thyme 1 tablespoon ground paprika 1/4 teaspoon crushed bay leaf 1/4 teaspoon dried sage 5 teaspoons hickory-flavored liquid smoke Directions Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide … Continue reading Andouille Sausage

Good New Orleans Creole Gumbo

Good New Orleans Creole Gumbo Prep 1 h Cook 2 h 40 m Ready In 3 h 40 m Ingredients 1 cup all-purpose flour 3/4 cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, minced 1 pound andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tablespoon white sugar salt to taste 2 tablespoons hot pepper sauce (such as Tabasco(R)), or to taste 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s(R)), or to taste 4 bay leaves 1/2 teaspoon dried thyme leaves 1 … Continue reading Good New Orleans Creole Gumbo

Authentic Louisiana Red Beans and Rice

Authentic Louisiana Red Beans and Rice   Recipe By:MIAMI BEACH “Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.” 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 … Continue reading Authentic Louisiana Red Beans and Rice

Blackened Chicken

Blackened Chicken Prep 10 m Cook 10 m Ready In 20 m Recipe By:Karena “Great on a summer’s day with fresh corn and mashed potatoes.” Ingredients 1/2 teaspoon paprika 1/8 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper 1/8 teaspoon onion powder 2 skinless, boneless chicken breast halves Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, … Continue reading Blackened Chicken

Microwave Roux

Microwave Roux Prep 5 m Cook 6 m Ready In 11 m “Quick and easy way to make roux. Almost goof proof.” Ingredients 1 cup vegetable oil 2/3 cup all-purpose flour Directions Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain. Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved. Continue reading Microwave Roux

Cajun Corn and Bacon Maque Choux

Cajun Corn and Bacon Maque Choux \Ready In 1 h 5 m   Igredients 6 ears corn, husked and cleaned 2 tablespoons vegetable oil 1 large onion, thinly sliced 1 cup green bell pepper, chopped 1 large fresh tomato, chopped 1/4 cup milk salt to taste cayenne pepper 1/4 cup chopped green onions 8 strips crisply cooked bacon, crumbled Directions Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in … Continue reading Cajun Corn and Bacon Maque Choux

Ann’s Shrimp Etouffee

Ann’s Shrimp Etouffee Prep 30 m Cook 1 h 40 m Ready In 2 h 25 m Recipe By:Ann Cooper “Delicious shrimp dish with a Cajun flair! I’ve spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!” Ingredients 1 cup butter 2 large white onions, chopped 6 stalks celery, chopped 3 cloves garlic, pressed 4 tablespoons all-purpose flour 5 pounds fresh shrimp, peeled, deveined and chopped 1 cup chopped fresh mushrooms 3 tablespoons paprika salt to taste ground black pepper to taste crushed … Continue reading Ann’s Shrimp Etouffee

Colleen’s Slow Cooker Jambalaya

Colleen’s Slow Cooker Jambalaya Prep 20 m Cook 8 h Ready In 8 h 20 m Recipe By:Colleen Murtaugh “This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.” Ingredients 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes 1 pound andouille sausage, sliced 1 (28 ounce) can diced tomatoes with juice 1 large onion, chopped 1 large green bell pepper, chopped 1 cup chopped celery 1 cup chicken broth 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons Cajun … Continue reading Colleen’s Slow Cooker Jambalaya