A Taste of Cajun....

Crabmeat Puffs
7-1/2 oz Can Crabmeat
8 oz Softened Cream Cheese
2 tbs Chopped Scallions
2 tsp Lea & Perrins Worcestershire Sauce
1 Recipe Puff Dough

*** Drain crabmeat. Blend crabmeat, cream cheese, worcestershire sauce, scallions in food processor/blender until smooth. Slice off tops of already prepared puffs (see Puff Dough recipe). Fill puffs and place on baking or cookie sheet. Bake 15 minutes in 350F oven.

Yield: 36 Puffs


Puff Pastry
1 cup Cold Water
1 lb Chilled Unsalted Butter, divided into four 1/4 lb sticks
3 cups Sifted All Purpose Flour
2 tsp Salt

Place measured water in refrigerator about 30 minutes to chill. Place each 1/4 lb stick of butter on a piece of wax paper. With a thin-blamed knife, which has been dipped into flour, cut each stick of butter into 3 lengthwise slices. Immediately place separated butter slices in refrigerator to keep them well chilled. Sift flour and salt together into a large mixing bowl. Using a table fork, gradually stir the chilled water into the flour mixture. Mixture will appear crumbly. Turn pastry out onto a floured pastry cloth and knead until it is satiny smooth, about 3 to 5 minutes. Wrap pastry in plastic wrap and let rest on the pastry cloth at room temperature for 15 minutes. Divide pastry into 2 equal parts. Knead each half 2 or 3 times to form a smooth ball. Using a stockinette-covered rolling pin, roll one half of the pastry into a rectangle approximately 16x6 inches. As the pastry will be very elastic, use the hands to help stretch it to the proper size. Place 6 butter slices across one of the 6-inch sides to cover half of the rectangle. Fold the remaining half of the pastry over the butter and seal all the open edges by pressing firmly with the fingertips. This forms an 8x6-inch rectangle. Place rectangle on a cookie sheet; chill 30 minutes. Repeat with remaining pastry and butter to form a second rectangle. Working with one chilled rectangle at a time on a floured pastry cloth, lb the pastry gently with the rolling pin to flatten the butter and form a rectangle approximately 12x6 inches. Then roll pastry to a 16x6 inch rectangle. Fold one third of the pastry toward the center; fold opposite third over the first fold to form 3 layers. Wrap pastry in plastic wrap and chill 30 minutes with the seam side down. Repeat with the other half of chilled pastry. After chilling, (working with one rectangle at a time), place pastry on a floured pastry cloth, keeping the seam up and to the right of you. Roll out pastry into a 16x6 rectangle. Fold pastry in thirds again as in step above; wrap in plastic wrap and chill 30 minutes. Repeat with other half of pastry. Repeat the rolling, folding and chilling steps with each rectangle 5 more times. Before shaping pastry after the last rolling, chill several hours or overnight. Well-wrapped pastry may be kept refrigerated for several days or in the freezer for about 6 weeks. Thaw pastry several hours or overnight before using.


Crabmeat Mornay
1/4 lb butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tbs flour
1 pint breakfast cream
1/2 lb grated Swiss cheese
1 tbs sherry (or lemon juice)
Red pepper to taste
Salt to taste
1 lb White crab meat

Melt butter in heavy skillet and saute onions and parsley. Stir in flour. Add cream and cheese and stir until cheese melts. Add remainder of seasonings and fold in crab meat. Serve in a chafing dish with melba toast, or in patty shells.

Makes about a quart.


Dancing Mushrooms
1 lb medium size mushrooms
1/2 cup margarine
1/4 tsp rosemary
1 tsp basil (fresh) chopped
1 tsp garlic chopped
2 tsp lemon juice
1 tbs fresh parsley (chopped)
2/3 cup white cooking wine
Parmesan cheese
Pasta of choice

Wash mushrooms and cut in chunks (if you cook the fresh buttons, they are good cooked whole) and place aside.

Melt margarine in a medium size sauce pan over a lot heat. Add garlic basil, rosemary, parsley, lemon juice and wine. Simmer for 10 minutes, then add the mushrooms. Continue cooking on a low to medium-low fire so as not to dry up all the liquid (if you cook out all the juice, add some water and turn down the fire a little).

Cook mushrooms until they are done but still firm. Salt and pepper to taste. You may need to add a little more water to have enough juice to go over the pasta.

Cook pasta while mushrooms are cooking.

Serve mushrooms over pasta, then generously sprinkle parmesan cheese (grated) on the top. Serve with a fresh green salad, day old trench bread and a glass of white wine.


Shrimp Christmas Tree
2 lb raw, headless, un-peeled shrimp, fresh or frozen
1-1/2 quarts water
1/3 cup salt
3 bunches curly endive
One 18 inch styrofoam cone
1 small box round toothpicks
Cocktail sauce

Thaw shrimp if frozen. In a 4-quart saucepan, bring water and salt to boil. Add shrimp and reduce heat. Cover and simmer 3 to 4 minutes or until the largest shrimp is opaque in the center when tested by cutting in half. (Cooking time will vary according to size of shrimp. Jumbo shrimp will require a little longer cooking time.) Drain. Peel shrimp, leaving the tail section of the shell on. Remove sand veins and wash. Chill. Separate and wash endive. Chill. Starting at the base of the styrofoam cone and working up, cover the cone with overlapping leaves of endive. Fasten endive to the cone with toothpick halves. Cover fully with greens to resemble Christmas. Attach shrimp to tree with toothpicks. Size of shrimp will determine number of hors d'oeuvres. Serve with cocktail sauce.

Cocktail Sauce:
1-1/2 cups ketchup
2 tbs horseradish
1 tbs lemon juice
2 tbs Worcestershire sauce
1-1/2 tsp sugar
1/2 tsp salt
Dash pepper
Dash liquid hot pepper sauce

Combine all ingredients. Chill.

Makes approximately 1-1/2 cup sauce


Crabmeat Rolls
1/2 cup tomato juice
1 well beaten egg
1 cup dry bread crumbs
1/8 tsp salt
Dash of pepper
1/2 tsp chopped parsley
1/2 tsp chopped celery
6-1/2 oz can crabmeat
12 strips bacon, cut in half crosswise

Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery and crabmeat. Mix thoroughly; roll into finger length; wrap each with 1/2 strip bacon. Broil, turning frequently to brown evenly.

Makes 2 dozen rolls.

Prepare in electric fry pan, pouring off grease as it accumulates.


Cocktail Molded Crab
2 envelopes unflavored gelatin
3 tsp cold water
1 can mushroom soup
1 cup mayonnaise
One 8 oz pkg of cream cheese
1 cup chopped fine shallots (tops and bottom)
1 lb crab meat

Heat the mushroom soup, add gelatin. Add the remaining ingredients and last fold in crab meat. Season to taste. Pour into one large mold or several small ones. Will keep in refrigerator for about 5 days. Serve on crackers.


Cajun Crab Crisp
12 English muffins
1/2 cup butter
5 oz Old English cheese (jar)
1-1/2 tsp mayonnaise
1/2 tsp garlic salt
2 tsp Konriko seasoning
1 tsp Tabasco
1-1/2 lb white crabmeat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.


Cajun Seafood Balls
1 lb fresh crabmeat, drained
1/4 lb small shrimp
1/4 lb crawfish
3 med potatoes, cooked and mashed
1 med onion, minced fine
1 clove garlic, minced fine
2 tbs fresh minced parsley
2 tbs fresh minced green onions
1 tbs fresh minced jalapeno pepper
1-1/2 cups plus 1/3 cup sifted all-purpose flour
1 egg beaten
2 to 4 tbs skim milk
2-1/2 tsp salt
1/4 tsp white pepper
2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.

Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.


Boudin Balls
1 lb cooked boudin
1 or 2 eggs, slightly beaten
Seasoned Italian bread crumbs
Cooking oil

Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.


Shrimp Toast
Finger Food
1 lb Cooked Shrimp
1/2 cup Whole Water Chestnut
1-1/2 tsp Dry Sherry
1 tbs Minced Scallions
1 Egg
1/2 tsp Salt
1/2 tsp Ground White Pepper
12 Slices Bread

*** Trim crusts from bread. Place shrimp, water chestnuts and scallions in food processor or blender. Chop until very fine. Beat egg. Add salt, pepper, sherry to shrimp mixture. Mix well. Pour oil into deep fryer or skillet to depth of 2 inches. Heat until oil reaches 350F. Spread shrimp mixture over bread slices. Cut each slice into 4 pieces. Fry bread until golden brown, about five minutes. Drain and serve immediately.


Crabmeat and Artichoke Casserole
3 tbs butter
3 tbs flour
2 cups cream
1/2 cup sherry
1 tsp salt
1/8 tsp pepper
1/3 cup Parmesan cheese
Dash of Tabasco
4 hard cooked eggs, chopped
1 pound can artichoke bottoms
2 cups crabmeat
Seasoned bread crumbs

Make white sauce by melting butter in pan. Stir in flour and gradually add cream and sherry, stirring constantly, Season with salt, pepper, cheese and Tabasco. Gently fold in eggs, artichoke bottoms and crabmeat. Pour into 1-1/2 quart casserole and top with bread crumbs. Bake at 350F for 30 minutes.


Mirliton Casserole
4 mirlitons, boiled and mashed
2 onions, chopped
1 cup bell peppers, chopped
1 pound raw shrimp, cleaned and deveined
1 sleeve Ritz crackers, crumbled
1/4 cup light margarine
1/2 cup corn flake crumbs
1/4 cup parsley flakes
1 cup celery, chopped
Salt and pepper to taste

Preheat oven to 350F.

Boil vegetable pears (mirlitons). Drain, mash and set aside. In a pot, put margarine, chopped celery, onions, bell peppers and parsley flakes. Saute these until onions are transparent. Add raw shrimp and cook until shrimp turns pink. Then add vegetables, merlitons and mix well. Season to taste. Mix in crumbled Ritz crackers and mix well and pour into a Pyrex pan sprayed with Pam. Top with corn flake crumbs and bake. (Can be made ahead of time and can be frozen before baking). Serve with salad for a complete meal.


Acadian Blend Casserole
1/2 cup cooking oil
1 pound lean ground beef
1 pound ground pork
2 medium sized eggplants
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 stalks celery, finely chopped
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dry ground basil
1/2 teaspoon dry ground thyme
One 10-1/2 ounce can cream of mushroom soup
1 cup half and half dairy cream (you may substitute chicken stock for half and half)
1 pound crawfish meat
Kitchen Bouquet to darken mix
4 ounces cheddar cheese, grated
4 tablespoons seasoned Italian bread crumbs
6 cups flour, or biscuit mix

Preheat oven to 425 degrees. Place meat in a 4 quart iron pot and using medium heat brown on stove about 20 minutes. Set aside. Heat oil in a 4 quart sauce pan on medium heat. Add and saute vegetables, except eggplant, parsley and onion tops, until opaque; add peeled and chopped eggplant; cover and cook on medium heat, until done; about 30 minutes. Add meat, seasonings, soup and cream; simmer, covered, on low heat for 20 minutes, Remove from fire. Add crawfish, parsley and onion tops. Adjust seasonings to taste. Darken mix as desired with Kitchen Bouquet and then place in a 3-1/2 x 8 x 13-1/2 inch Pyrex baking dish. Sprinkle bread crumbs, then cheese over the surface. Set aside. Prepare biscuits according to directions on box. Cutout 1/2 inch thick by 2-1/2 inch diameter biscuits and place over the entire surface of casserole mix. Bake in oven until biscuits are done. Serve hot. Scoop below each biscuit and flip meat mix on top of biscuit.


Avery Island Turnip
2 pounds of fresh turnips, peeled and coarse chopped
2 tablespoons vegetable oil
1 cup ham, diced
1 pound ground beef
1 large onion, diced
1 cup fresh celery, chopped
1 cup plain bread crumbs
1 teaspoon black pepper
4 squirts of Tabasco Pepper Sauce
Salt to taste

Preheat oven to 350F. In a 6-quart pot, boil turnips in water on medium heat until tender, (about 30 minutes). Drain, whip until smooth then set aside. In an iron skillet, add oil and vegetables and brown ground meat. Add vegetable, ham, Tabasco Pepper Sauce and other seasonings. Saute vegetables until opaque; add bread crumbs to tighten mix. Mix more seasoning and crumbs if needed. Pour in top with more bread crumbs. Bake in oven at 350F for 30 minutes or until bread crumbs are brown.


Cajun Style Sweet Potatoes
3 cups sweet potatoes, mashed
1 cup white sugar
1 tsp salt
2 cans pet cream
1 tsp vanilla
1 tsp cinnamon
1/2 cup butter, melted

In large mixing bowl add mashed potatoes. Whip until all strings are gone. For best results boil potatoes instead of baking. Add remaining ingredients, mixing until very fluffy and creamy. Place finished potatoes in deep baking dish. Set aside.

1 cup brown sugar
1 cup pecans, chopped
1/3 cup butter, melted
1 cup all-purpose flour

Mix all above ingredients together until flour doesn't look white. Crumble over top of potato mixture and bake until golden brown. Heat oven to 325F.


Honeysuckle Carrots
1 lb fresh carrots, peeled, quartered lengthwise and cut into 2-inch sticks
1/2 cup orange juice
2 tbs butter or margarine
2 tbs honey
1 tbs cornstarch
1 tbs water
1/3 cup pecans, chopped

Place carrots in 1-1/2-quart round casserole. Add orange juice, butter and honey; cover with lid or plastic wrap, venting one side. Microwave on HIGH (100%) 8 to 10 minutes, stirring halfway through. Combine cornstarch with water in 1-cup glass measure. Drain liquid from carrots into cornstarch mixture; blend. Microwave on HIGH (100%) 30 seconds, or until mixture thickens. Pour glaze over carrots and stir in pecans. Reheat if needed.


Spinach Madeleine
1 cup chopped onions
2 pkg. (10 oz. each) frozen chopped spinach
1-1/2 tbsp. butter or margarine
1-1/2 tbsp flour
3/4 tsp. each salt and celery salt
1/4 tsp. each garlic powder and ground black pepper
1-1/2 tsp. Worcestershire sauce
2 cup grated cheddar cheese, divided
3 cup cooked rice

Cook onions with spinach according to spinach package directions. Drain and reserve liquor. Melt butter; add flour and blend until smooth. Combine spinach liquor with enough milk to make 1 cup. Pour slowly into flour mixture; cook, stirring constantly, until thickened. Add seasonings, Worchestershire sauce, and 1 cup cheese. Cook, stirring, until cheese melts. Add rice and spinach. Turn into a greased shallow 2 quart casserole. Top with remaining cheese. Bake at 350F for 20 minutes, or until thoroughly heated.


Cajun Chicken, Andouille, Tasso Gumbo
1 large hen, cut into serving pieces
1 lb smoked sausage or andouille sliced in 1/2 inch thick slices
1 lb smoked tasso, chopped fine
6 chicken bouillon cubes
Salt and pepper to taste
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
3 cloves garlic, minced
1/2 cup chopped green onion tops
1/4 cup chopped parsley
1 cup vegetable oil
1 cup all purpose flour
4 quarts water

Make roux with oil and flour, cook until copper penny color. Add onion, bell pepper, celery and garlic and cook until limp. Add chicken and cook a few minutes, stirring constantly. Add water and chicken bouillon cubes. Cook on moderate heat until chicken is almost tender. Add sausage or andouille and tasso. Let boil until all meats are tender. Add onion tops and parsley and cook about ten minutes. Adjust seasonings and serve over cooked rice in soup bowls.


Fried Soft Shell Crabs
6 soft shell crabs
1 egg
1 cup milk
1 cup flour
Salt and pepper to taste
Lemon slices and chopped parsley

Remove the soft feelers under each side of the shell. Remove eyes, mouth and sandbag under mouth. Wash crabs well in cold water and dry on paper towels. Mix milk and egg and season with salt and pepper. Soak crabs in this mixture for 1 hour. Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown. Garnish with lemon slices and chopped parsley and serve with tartar sauce.


Above Recipes
Courtesy of Cajun-Recipes.com
with over 4,500 Cajun family recipes from
Cajun Country - New Iberia, Louisiana

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