Wednesday, June 27, 2007

Cajun Style Strawberry Beignets Recipe

Cajun Style Strawberry Beignets


1 cup water
1 cup milk
1 egg beaten
2 T baking powder
3 cups all-purpose flour
1 t salt
2 t sugar
powdered sugar
5 qts vegetable oil
1/2 cup sugar
3 pints strawberries


In a bowl, mix water and beaten egg.
In another bowl, combine the flour, baking powder salt and sugar.
Next,add the dry and wet ingredients together and mix well.
Drop spoonfuls of the batter mixture in 350 degrees oil until brown on one side, then turn over until brown on the other side (approximately 3 1/2 to 4 mins.)
Drain the beignets on a towel, and sprinkle liberally with powered sugar.
Puree the strawberries with the sugar, then place the strawberry mixture on the beignets

Serve and enjoy!

This recipe for Cajun Style Strawberry Beignets is a wonderful variation of the traditional beignets that do not use strawberries,and is part of our Cajun recipes collections.

Thursday, June 21, 2007



1/2 cup vegetable shortening
1/2 cup all-purpose flour
1 large onion
1/2 bell pepper
1 cup green onion, sliced
1/4 cup parsley
1 can Rotel tomatoes
1 can tomato paste
2 cans tomato sauce
Salt & pepper to taste
Water as needed
4 lb. Shrimp

Combine shortening and flour. Cook on low fire until dark brown, stirring constantly. Do not burn. Will look glossy. This is roux. Once roux is made add all other ingredients (not meat) and cook on low fire for approximately 3 hours. Add meat. Simmer until done. Serve over cooked rice.

This recipe for Cajun Shrimp Sauce Piquante sauce was sent to us by Johnny, thanks!

Tuesday, June 19, 2007



1 pound lean ground beef
1/4 cup thinly sliced green onions
1-1/2 tsp. Lawry's Garlic Salt
1/4 tsp. dried basil leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. hot pepper sauce
4 onion rolls, halved and lightly toasted

In medium bowl, combine all ingredients except rolls. Shape into 4 patties.

Grill or broil to desired doneness. Serve on rolls and top, if desired, with grilled onions.

This recipe for New Orleans Hamburgers give a Cajun kick for those tired of just plain old hamburgers!

Monday, June 18, 2007

Cajun Style Turkey Recipe

Cajun Style Turkey

12 - 14 lb turkey

Season inside and out generously with 2 - 3 Tbsp Tony's seasoning

Place 1 cup *veg mix and 2 sticks butter inside bird Place bird in roasting/baking pan
(*1 cup veg mix: In blender: 1 onion 1/2 green bell pepper 2 sticks celery 1 clove garlic)

Cover the turkey breast with bacon strips and a paste of butter & flour.
*1 cup chicken stock (1/2 inside bird other half in bottom of pan)
Cover or tent and bake in 300 degree pre-heated oven around 4 hrs, steaming until tender. Remove cover, pour off pan juices, set oven to 500 degrees and brown bird for about 8 - 10 minutes.

*"almost" equal amounts (just a little more of the butter). Melt/heat butter then the flour is stirred in to make a paste that is not "too dry"

This recipe is part of our Cajun recipes collection.

Friday, June 15, 2007

Cajun Catfish Steaks With Sauce Recipe

Cajun Catfish Steaks With Sauce


4 pounds of catfish
2 onions
1 bell pepper
1 8 ounce can cooked whole tomatoes (Rotel)
1 small can of tomato paste
1 8 ounce can of tomato sauce
salt, black pepper, and cayenne pepper to taste
3 cloves of garlic

Chop the onions and bellpepper finely. Mince garlic. Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.

This recipe for Cajun Catfish Steaks with Sauce was brought to us by Johnny, thanks!

Tuesday, June 12, 2007

Cajun Onion Soup Recipe

Cajun Onion Soup

4 cups white onions, chopped
1/2 cup green onion, chopped
12 cups beef stock or beef bouillon
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 cups butter, melted
1/2 cup flour
2 tablespoons heavy cream
1 egg yolk
thick slices of toasted french bread
grated romano cheese
sliced mozzarella cheese
seasoned and buttered bread crumbs

Saute onion in the melted butter over low heat.

Cook until onions are clear. Do not brown. Slowly add
the flour, stirring and cooking to make a blond roux (approximately
seven minutes).

Add in beef stock and spices, bring to a boil, then
lower heat and simmer for five minutes. Remove pot from heat. In a
small bowl, beat egg yolk and cream together while adding in a little
of the soup. Add this mixture to the pot.

Mix thoroughly. Place one slice of toasted French bread in the bottom
of individual serving crocks.
Sprinkle Romana cheese on the bread.
Ladle soup on top of bread.
Place a slice of mozzarella on top of soup, letting edges rest on top of the crock.
Sprinkle bread crumbs lightly on top of the cheese.
Broil just until cheese is bubbly and lightly browned.
Serve immediately.

This recipe for Cajun Onion Soup serves 8-12

Monday, June 11, 2007

Chicken Noodle Soup Recipe

Chicken Noodle Soup

1 lb chicken breast fillets
1 lb chicken thigh fillets
Vegetable oil
2 tbsp butter
1 cup chopped onion
1/2 cup diced celery
4 cup chicken stock
2 cups water
1 cup sliced carrot
1 tsp salt
1/2 tsp pepper
1/2 tsp minced fresh parsley
2 cups egg noodles
Minced fresh parsley for garnish
2 cups of soup crackers

1. Preheat oven to 350F.
2. Grease a baking sheet with vegetable oil. Add the chicken and bake for 30 minutes. Remove from oven and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and lightly saute for 4 minutes.
4. Dice the chicken into small pieces and add it to the pot along with the remaining ingredients, except the noodles.
5. Bring the soup to a boil. Reduce the heat and simmer for 30 minutes.
6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of diced fresh parsley sprinkled on top and with soup crackers.
Serves 6

This recipe for Chicken Noodle soup is part of our chicken soup collections.

Saturday, June 09, 2007

Cajun Fried Bluefish Steaks Recipe

Cajun Fried Bluefish Steaks Recipe

4 medium Bluefish Steaks, rinsed in cold water and patted dry
2 Tbsp. Olive Oil
2 Tbsp. Cajun Seasoning, or more - to taste
2 Limes, cut into wedges
Salt and Black Pepper - to taste
Hot Pepper Sauce - to taste

Brush Bluefish Steaks (or Fillets) with olive oil and sprinkle Cajun seasoning on both sides of each steak
Heat a heavy skillet over medium-high heat to very hot, add fish and cook (3-4 minutes per side) or until fish is opaque through.
Serve hot with lime wedges and hot pepper sauce to the side.

This Cajun Fried Bluefish Steaks Recipe serves 4

Thursday, June 07, 2007

Italian Cooking Recipe Idea

Italian Cooking

I have been getting requests for recipes other than Cajun, so I am going to include a great Italian cooking recipe today. This classic Italian recipe uses yummy ingredients such as fresh spinach, grilled chicken, Roma tomatoes, pine nuts, sun dried tomatoes, and more for those that love Italian cooking as much as I do!

Insalata Florentine

3 oz julienne-shredded fresh spinach
3 oz grilled chicken, sliced and chilled
1 oz ripe Roma tomatoes, diced
1/2 oz pine nuts, lightly toasted
1/2 oz sun-dried tomatoes, julienne cut
1/2 oz capers
1/2 oz black olives
1/2 oz julienne-cut radicchio
5 oz orzo pasta, cooked and chilled
3 oz roasted, garlic lemon vinaigrette
1/4 oz shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

1. In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
2. Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked

This Italian cooking recipe is part of our Italian recipe collection.

Wednesday, June 06, 2007

Boneless Chicken Breast Recipe

Boneless Chicken Breast

Boneless Chicken Breast Pepper Steak


1 tablespoon vegetable oil
4 boneless, chicken breasts, skin removed
1 teaspoon seasoning salt
1/2 teaspoon onion powder
2 teaspoons minced garlic
1/2 cup soy sauce, divided
1 large onion, cut into long slices
2 tablespoons cornstarch
2 1/2 cups water
1 green bell pepper, sliced
4 roma (plum) tomatoes, seeded and chopped

Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

This recipe for Boneless Chicken Breast is part of our chicken recipes collection.

Tuesday, June 05, 2007

Cajun Cassoulet Recipe

Cajun Cassoulet


1/4 pound Bacon
1 medium Onion, diced
1 Green bell pepper, seeded and diced
3 cloves Garlic, minced
1 stalk Celery, diced
2 1/2 cups Red beans (cooked or canned)
1 Tablespoon Tomato paste
2 cups Chicken broth
1/2 pound Cooked pork and/or chicken (leftovers work well)
1/2 pound Andouille (or smoked) sausage, sliced
1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)
1 teaspoon Cajun seasoning blend


Render the bacon in a heavy skillet. Remove the bacon pieces. Add the onion, bell pepper, garlic, and celery.
Cook until just soft. Add the beans, tomato paste, bacon pieces and broth. Simmer for 15 minutes.
Pre-heat the oven to 350.
Lightly oil a medium casserole dish. Place the meat and sausage in the dish.
Top with the bean mixture.
Cover and bake for 30 minutes.
Toss the breadcrumbs, butter, and Cajun seasonings together.
Top the casserole with the mixture and bake uncovered for 20 minutes or until lightly browned.

This recipe for Cajun Cassoulet Serves 4.

Monday, June 04, 2007

Cajun Country Corn Bread Recipe

Cajun Country Corn Bread

8 ounce Plain yogurt
1/4 cup Vegetable cooking oil
1 Egg
1 cup All-purpose flour
1 cup Enriched cornmeal
1/4 cup Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt

Beat together yogurt, vegetable oil and egg. Combine remaining ingredients. Mix well. Pour into greased 8 inch square baking pan. Bake at 400 for about 20 minutes.

This recipe for Cajun Country Corn Bread is from our Cajun recipes collection.

Sunday, June 03, 2007

Cajun Shrimp And Crab Gumbo Recipe

Cajun Shrimp And Crab Gumbo

1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 pound okra, trimmed and sliced
1 gallon shrimp stock
1 teaspoon thyme
Salt, freshly ground black pepper and cayenne pepper to taste
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over (For the best gumbo's, do not use canned crab meat!)
6 cups cooked long-grain white rice

Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a dark, almost milk chocolate color. Just before the roux reaches the proper color, add the vegetables and stir very briskly, being careful not to burn it. If it burns, the roux is ruined, and you have to start all over again! When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.

Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful. Cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

This recipe for Cajun Shrimp and Crab Gumbo makes 10-12 servings.

Saturday, June 02, 2007

Cajun Shrimp Stuffed Catfish Recipe

Cajun Shrimp Stuffed Catfish

2 cups shrimp, cooked and peeled
2 eggs
1 cup light cream
1/2 cup cooking sherry
1 cup chopped green onions
2 tablespoons chopped fresh parsley
1/2 cup chopped mushrooms
Salt and pepper, to taste
Paprika, to taste
12 large catfish fillets
Lemon wedges
Fresh parsley

Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley, mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F for 45 minutes.

You can choose to serve this with lemon wedges and parsley, or use this lemon butter sauce on the side.

Lemon Butter Sauce

1/2 lb. Unsalted butter
1/2 Lemon, thinly sliced
1/4 tsp Cajun seasoning
2 Tbsp Minced green onions

Melt butter in saucepan. Add the lemon and cook over low heat for 2 minutes.
Add seasoning and green onions and simmer for 1 minute. You want to serve this while it's still hot!

Friday, June 01, 2007

Cajun Crawfish Sizzlers Recipe

Cajun Crawfish Sizzlers


1 lb of Louisiana crawfish tailmeat
1/4 cup coarsley grated Cheddar or Monterry Jack cheese
2 TB grated fresh parmesan cheese
1/4 cup heavy cream
1 TB medium-dry sherry
2 TB minced green onions
12-14 slices of homemade style white bread, sliced thin (discard crusts)
1/2 stick unsalted butter-melted


Drain the crawfish in a colander, pat dry and chop fine.
In a bowl stir together the crawfish, cheeses, cream, sherry and green onions.
With a rolling pin, flaten each bread slice into 3 1/2 inch squares.
Spread about two tablespoons of the crawfish mixture on each bread square and roll up tightly.
Now place the squares seam side down on a baking sheet, and brush all over with butter. Put in the fridge and chill for at least a hour, no longer than 4 hours.
Preheat the oven to 425 degrees.
Cut crawfish squares in half, and place on baking sheet seam side down.
Bake until golden brown, about 12 minutes, then cool slightly.
Serve warm.

This recipe for Cajun Crawfish Sizzlers makes about 24 to 28 yummy hors d'oeuvres.

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