Cajun Recipes

Cajun Recipes

These recipes are very good. Before I decide what I will cook, I put a pot of rice to cook then work on it. Everything goes well with rice. The Corn and Shrimp soup is a new recipe, I think it's fantastic. This is a collection of my recipes, my mother's recipes and that of friends and family who have shared their recipes. Enjoy!

Chicken and Oyster Gumbo

Mr.s Eula Collins

Ingredients

1 large chicken (cut into pieces)

1 large pice of salt meat (diced and parboiled)

1 pint of oysters intheir liquid (more can be used if desired)

1 large onion, diced

3 serving spoons of oil

3 serving spoons of flour (1 use Wonda flour)(more may be needed for desired consistency)

Directions:

Put the oil in a large pot (dutch oven) and heat for a while. When the oil is hot, add the flour. The consistency should be like a thin paste (If it's too runny, add more flour. If it's too thick, add more oil). Keep stirring until the color of the roux is dark brown (be careful not to burn it). Add the onions. Stir for a little while to wilt th eonions. Add salt meat. Stire a while until all is coated with roux. Add chicken. Stir again until chicken is coated with roux. When the roux is shiny again (or you can't stir anymore) add about a pint of water. Stire some more. Add another pint of water. Lower the heat and go sit down for a little while (Until it starts bubbling). Pour all of this into a gumbo pot and add enough water to within 2 inches to the top. Cook for aobut 2 hours on low heat, stirring occassionally. (Watch the chicken, when the leg meat starts breaking apart it is almost ready). Stir in the oysters and their liquid. Bring back to a toil. turn off heat and add File' if desired. Serve over white rice with potato salad and french bread. (or crackers).

Red Beans (vegetarian style)

Mrs. Eula Collins

Ingredients:

1lb of red kidney beans

1 large onion (chopped)

1 bell pepper (chopped)

1 cup vegetable oil

Directions:

Put beans in a dutch oven or similar size pot. Wash the beans and drain them 3 times. Put beans in pot with enough water to fill the pot half way. Bring to a boil. Skim the top to remove any skum that is produced. When the water is reduced to half, add the onions bell pepper and vegetable oil. Add more water, almost to the to. leave about 3 inches for boiling. Cook until the beans are tender and breaking apart. If the beans are fresh, about 1.5 hours. Longer if they are not. Serve over white rice with pork chops, sausage or any kind of seafood which has been fried.

Shrimp Stew

Judy C. Duet

Ingredients:

1 bag (2 lbs) of shrimp (peeled and deveined)

2 tbsp of flour (Wonda)

2 tbsp of Vegetable oil

1 large onion (chopped)

3 stems of Celery (chopped)

1 large potato cut into cubes

1/4 bell pepper (Chopped) *(optional)

Directions:

Put the oil in a dutch oven. When it is hot, put in the flour and stir. When the roux is cooper colored like an old penny, add onions and celery. Stir. When onions are limp add about 1 cup of water ( or Shrimp stock, if you have it. Can be made by boiling head and peeling from shrimp). Stir. When it is shiney, add about 3 cups of water/stock. Cook for about 1 hour. Add shrimp and potatoes. Cook until potatoes are done and the sauce is like a thin gravy. Serve over white rice with a side of potato salad.

Chocolate Peanut Butter Fudge

Judy C. Duet

Ingredients

1 tablespoon of Hershey's cocoa

3 cups sugar

1/8 teaspoon of salt

1 1/2 cups of evaporated milk

3 tablespoons of peanut butter

1/8 cup butter or margarine

1 teaspoon of vanilla extract

1/2 cup of cold water in a cup

Directions:

Butter a large platter or cookie sheet. Get the cold water ready in a cup and put it near your pot. Combine all dry ingredients; cocoa sugar and salt. Mix them well. When mixed, add mix and stir well. Bring to a boiland lower heat. Cook until a small ball forms when a drop is placed into the cold water. (you will have to keep changing your water between tries). When a small ball forms, remove from heat and add peanut butter, butter, and vanilla extract. Stir quickly (it will be hardening). Pour into buttered dish or sheet and allow to cool. Cut into squares before serving.

Shrimp Mold

Carol Robichaux

Ingredients:

1 quart of boiled shrimp (reserve liquid)

1/2 cup mayonnaise

1/2 cup ketchup

4 tablespoons of sweet relish

6 hard boiled eggs

4 tablespoons unflavored gelatin (i.e. knox)

1 cup of liquid reserved from boiling shrimp

garlic powder and onion powder to taste (optional)

Directions:

Boil the shrimp, save 1 cup of the liquid. Cool it. Place the liquid and gelatin over a low fire and stir until gelatin is completely dissolved. Grind up shrimp and eggs. Add all ingredients to the juice and mix well. I add garlic and onion powder and this time, stir well and pour into the mold and chill.

Chicken Sald for a crowd

Rena Pierce Gautreaux

Ingredients:

3 chickens

2 dozen eggs (8/chicken)

1 jar pitted olives (the tall skinny jar)

6 large dill pickles

Chicken broth saved from boiling chickens

Mayonnaise

Directions:

Boil Chicken reserving some of the broth. Debone the chicken and put the meat into a large bowl. Grind chicken in a grinder or food processor. Return meat to bowl. Grind or Chop Eggs and add to chicken. Chop up pickles and olives and add to chicken. Add mayonnaise and a little chicken broth. Keep adding mayo and broth until it is the right consistency for spreading. (If I'm going to make the sandwiches the next day I add a little more mayo and broth because the liquid will get absorbed over night.). We buy 4 loaves of bread for this recipe. It is great for adult birthday parties, small showers or children's birthday parties.

Pepper Steak

Judy C. Duet

You will need one pound of steak (any cheap beef will do, flank steak, chuck steaks, etc). Slice the meat into thin strips. Marinate the sliced meat for 15 to 30 minutes. (I double the ingredients in the marinade. This is a favorite of the children and they like plenty of sauce on their rice).

Marinade:

1/4 soy sauce

2 tablespoon dry sherry (or white whine)

1 teaspoon sugar

2 teaspoons corn starch

1/4 cup water

Ingredients:

2 tablespoons cooking oil

4 cloves of garlic

4 teaspoons peeled and grated ginger root (optional, I don't use it)

2 green onions (chopped)

1 large onion (sliced, diagonal cut)

2 green peppers (sliced diagonal cut)

Directions:

Add tbsp. of oil to hot wok or frying pan. Stir fry the garlic ginger and green onions for about 30 seconds. remove from pan.

Add half of the meat and stir fry for about 3 minutes (until all the pink is gone) Remove meat and stir fry the rest of the beef. Save the marinade.

Add 1 tbsp. of oil to the wok and stir fry the onions and green peppers for about 2 minutes. (I liked them cooked more than this so I cook them until they are slightly limp) Push Vegetables aside and add marinade to the center of the wok and stir until it is thick and bubbly. Blend in the meat and green onions and garlic. When it has heated through and beef has cooked thoroughly, remove from heat and serve it over rice.

Cajunized Egg Rolls

Judy Duet

Ingredients:

SAUCE

2 tablespoons water

1 tablespoon dry sherry

1 tablespoon soy sauce

1/2 teaspoon corn starch

1/8 teaspoon ground red pepper

1/8 teaspoon black pepper

SAUCE Directions:

For sauce, stir together all of the above ingredients, set this aside.

Ingredients for EGG ROLL

1 tablespoon cooking oil

2 clovs garlic (minced)

1 green or red bell pepper (chopped)

2 or 3 cups finely chopped cabbage

4 green onions (thinkly sliced circles, makes about 1/2 cup)

8 to 16 oz meat ... can be chicken, beef, pork or shrimp or any combination of them or all of them. My fav is Chicken beef and pork

1 package egg roll wrappers.

Directions for EGG ROLLS

Pour oil into the work. Heat it up on medium heat. Stir fry garlic for about 15 seconds. Add green/red pepers. Stir fry for 30 seconds. Add cabbage and green onions. Stir fry for 2 or 3 minutes or until crisp tender. Remove vegetables. Add meat to wok. Stir fry until all pink is gone. Push meat to the sides of the wok and stir in sauce (that you set aside earlier) into the middle of the wok. Cook and stir until sauce is thick and bubbly. Add all cooked vegetables and stir all ingredients until they are coated with sauce. Cook and stir about 1 minute more or till everything is heated through. remove from wok/skilled and cool.

When filling is colled, make the egg rolls. I will set myself upa t the table with my filling, my wrappers, a small bowl of water in it, and a spoon. Seperate one wrapper. Put about 1 1/2 tablespoon of meat/veg mixture onto the wrapper. Spread it out. Wrap it up starting from one corner, pulling the two sides in as you roll and seal the final edge with a little water. (See wrapper cartons for more detailed instructions on filling and wrapping.)

Fry egg rolls in about 2 inches of cook oil in the wok. Watch them very carefully as they burn easily. Turn egg rolls so they will become golden on each side. Remove egg rolls when both sides are a golden fried color and drain on paper toweling. Serve with a sweet and sour sauce.

Hog Head Cheese

Walter Guildry

(This is a friends recipe, not mine, but a lot of people have asked for it. I am looking for one using turkey meat instead of the hog's head)

Ingredients:

1 hog head

4 pig feet

4 pig hocks

1 pig tongue

1 pig heart

1 1/2 lbs of pig liver

Pork meat and fat from hog

4 large onions (quartered)

(For second cooking)

4 cups green onions and tops (chopped)

1/2 cup parsley (minced)

salt and pepper to taste

Directions:

Put first seven indgredients in a stock pot. Cover with water and boil. Skim off the foam that raises on top. Add onions. Remove all fat that settles on top. Remove meat from stock, Reserve stock. Debone and cut meat.

Now for the Second cooking. Season meat with salt and pepper. Put meat back into the pot with stock. Add green onionsn and parsley. Leet cook over low heat until mixture has consistency of soft jello. Pour into ungreased pans and let set until firm. Chill. Eat and Enjoy!

Chicken Soup

Judy C. Duet

Ingredients:

1 chicken cut into pieces (it can be put in whole and deboned after)

1 large onion (Chopped)

3 stems celery (chopped)

1 1/2 cups of white rice

Salt & pepper to taste

Directions:

Put the chicken into a large pot (6qts) Fill the pot with water (about 2 inches from top). Put it on the stove and bring it to a boil. Skim the foam that comes up on the top and discard. Boil for about 10 minutes then add onions and celery. Season with Salt and Pepper to taste. Boil for about 20 minutes then add rice. Cook for about 20 more minutes and serve. (my kids always like a lot of rice and they liked the rice overcooked, so I would boil it for about 30 minutes instead of 20) Eat with saltine crackers. This is perfect for cold rainy day or if you're not feeling well. It also warms up the whole house.