Louisiana Rolled Omelet With Shrimp Sauce
Louisiana Rolled Omelet with Shrimp Sauce
2 tablespoons butter or margarine
6 eggs
6 tablespoons water
1/2 teaspoon salt
Few grains black pepper
Shrimp Sauce
Melt butter or margarine in a 10-inch skillet.
Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce; loosen with spatula; roll. Turn out onto a hot platter.
Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 cup milk or light cream
Salt and pepper
1 (5 1/2 ounce) can small shrimp, well drained
Make cream sauce, then add shrimp.
Buttery King Cake
Buttery King Cake
Source: American Butter Institute
1/2 cup milk
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups bread flour, divided
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 tablespoon freshly grated lemon peel
1/2 teaspoon ground nutmeg
1 egg
1 tablespoon milk
A plastic doll, 1-inch high
Dried bean or pecan half
Frosting (recipe follows)
Heat 1/2 cup milk until warm (105 to 115 degrees F).
In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees F) about 1 1/2 hours, or until dough doubles in volume.
Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.
Preheat oven to 350 degrees F.
Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.
Frosting
3 cups confectioners’ sugar
1/4 cup fresh lemon juice
1 to 2 tablespoons milk
Yellow, green and purple decorating sugars
Combine confectioners’ sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.
Makes 14 servings.
Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein
Blue Bayou Jambalaya
Blue Bayou Jambalaya
1 medium onion, sliced
1/2 cup green bell pepper, chopped
1 clove garlic, minced
1 cup uncooked regular white rice
1/4 cup butter
1 cup catsup
2 1/2 cups water
4 teaspoons apple cider vinegar
1 teaspoon salt
1/8 teaspoon cayenne
1 cup cubed, cooked ham
1/2 pound raw shrimp, peeled and deveined
In large skillet; saut?nion, green pepper, clove garlic and rice in butter until onion is transparent. Stir in catsup and remaining ingredients, except shrimp; cover. Simmer for 25 to 30 minutes or until rice is tender.
Add shrimp; continue to simmer, tossing mixture gently with a fork until shrimp is tender, about 5 minutes.
Makes 4 to 6 servings.
Bayou Stewed Tomatoes
Bayou Stewed Tomatoes
1/2 cup sliced scallions
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 whole clove
1 teaspoon minced chile peppers
3 cups canned plum tomatoes
1 tablespoon chopped fresh parsley
1/2 cup thinly sliced fresh okra
In a saucepan, saut?he scallions in oil over medium heat for 1 minute. Add the vinegar and clove. Stir, cover and cook for 3 minutes. Remove and discard clove. Stir in the okra, chiles, tomatoes and parsley. Simmer, covered, for 10 minutes.
Crabmeat Sauce
Crabmeat Sauce
Serve over fried, broiled or grilled fish or whatever else you would like.
1/2 cup olive oil, divided
4 tablespoons all-purpose flour
1/2 cup onion, chopped
1 stalk celery, chopped
1/4 cup red bell pepper, small dice
1/4 cup green bell pepper, small dice
2 cloves garlic, minced
2 cups crab stock or fish stock
1/2 cup dry white wine
1/2 teaspoon Creole seasoning
1/2 teaspoon sweet paprika
1/4 teaspoon Tabasco sauce
Salt to taste
1 pound lump crabmeat
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, chopped
Make a blond roux with 4 tablespoons of the oil and the 4 tablespoons flour.
In a medium saucepan, heat the remaining oil over medium heat and saut?he onion, celery and bell pepper for one minute. Add garlic and saut?or one minute. Be careful not to burn the garlic. Add the stock, wine, Creole seasoning, paprika, Tabasco and salt. Whisk in the roux and cook until the sauce thickens, about 3 minutes. Add the crabmeat, green onion and parsley. Simmer for 1 minute, and keep warm.
Yields 8 servings.
Cajun Crescent Chicken Casserole
Cajun Crescent Chicken Casserole
1 can cream of mushroom soup
1 can cream of chicken soup
1 whole chicken, cooked and shredded
2 packages crescent rolls
1 can chicken broth
Salt and pepper
Cajun spice
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.
Season chicken with salt, pepper and Cajun spice.
Mix soups together and add broth. Season with salt and pepper; mix thoroughly.
Lay rolls out on dry surface. Add chicken to dough and roll up in the same fashion as a regular crescent roll. Place in prepared baking dish. If there is chicken mixture left, sprinkle it around the rolls. Pour soup mixture over rolls. Bake uncovered for 15 to 23 minutes until you see the tops of the rolls brown and the liquid bubbles.
Chocolate Doberge Cake
Chocolate Doberge Cake
A special dessert from Louisiana that’s worth the time and effort.
2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons margarine
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 1/4 teaspoons vanilla extract
1 teaspoon almond extract
Filling
2 1/2 cups evaporated milk
2 (1 ounce) squares semisweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter or margarine
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
Frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
1 1/2 (1 ounce) squares unsweetened chocolate
4 tablespoons margarine
1 teaspoon vanilla extract
Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.
In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.
To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.
Bayou Country Beignets
Bayou Country Beignets
3/4 cup water
2 teaspoons granulated sugar
1/2 cup evaporated milk
1 package active dry yeast (about 1 tablespoon)
3 to 3 1/2 cups soft, southern wheat flour* or all-purpose flour
1/3 cup granulated sugar
1 egg
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/2 teaspoon freshly-grated nutmeg
Vegetable oil
Confectioners’ sugar
* This flour has a gluten content of about 8 percent.
In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110 degrees F. Pour into a 2-cup glass measuring cup. Stir in yeast. Let stand until foamy
Cajun Coleslaw
Cajun Coleslaw
Source: Outdoor Cooking With Inside Help – Justin Wilson
5 heaping tablespoons mayonnaise
2 heaping tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
Juice of 1 medium-size lemon
4 bell peppers, sliced
1 large cabbage, shredded
1 teaspoon Louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Lea & Perrins
3 teaspoons salt (to taste)
2 medium onions, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
Cajun Rolled Steak
Cajun Rolled Steak
1 large round steak
Tony Chachere’s Original Creole Seasoning, to taste
1 onion, sliced
1 bell pepper, sliced
3 stalks celery, chopped
String or wooden picks
1 tablespoon vegetable oil
Season round steak with Tony Chachere’s Original Creole Seasoning. Spread onion, bell pepper and celery evenly on steak. Roll up jellyroll style and tie with string or secure with wooden picks. Place in a skillet with oil. Cook over medium heat until brown, adding a little water while cooking. The steak will make its own gravy. Cover and cook on low for 45 minutes or until tender.
Adjust seasoning. Slice and serve over steamed rice.
Makes 6 servings.
Cajun Potato Chips
Cajun Potato Chips
Source: Adriana’s Spice Caravan by Adriana and Rochelle Zabarkes
2 sweet potatoes
2 Idaho potatoes
1/4 cup Cajun seasoning
1/2 cup blue cheese
Peanut oil for frying
Variety of hot sauces
Peel and slice potatoes 1/8 inch thick. Soak in separate bowls of ice water in the refrigerator for 4 hours.
Preheat oven to 250 degrees F. Heat oil in deep fryer to 370 degrees F.
Drain and pat dry potatoes. Fry in oil in small batches until browned. Drain chips on paper towels and sprinkle with Cajun seasoning. As you finish each batch, place in single layer on baking sheet and keep warm in oven. When all are fried, crumble blue cheese on top and heat 5 minutes.
Serve with hot sauces on the side.
Serves 4.
Cajun Shrimp Tacos
Cajun Shrimp Tacos
Yield: 8 servings
Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Salsa
3/4 pound tomatillos, husks removed, rinsed,
Cajun Stuffed Peppers
Cajun Stuffed Peppers
1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese
Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.
Cook rice. Mix rice into meat mixture, then simmer 20 minutes.
Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.
Stuff peppers with meat and rice mix.
Serve with a slice of cheese on top.
Cajun Mussels
Cajun Mussels
Sauce
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup tomato sauce
1/4 cup water
1 teaspoon Worcestershire sauce
1 teaspoon each cayenne pepper, oregano, basil and thyme
Mussels
1 teaspoon olive oil
2 scallions, chopped
1 stalk celery, chopped
1/2 green bell pepper, pith removed and sliced
1 clove garlic, minced
1 1/2 pounds cultured mussels
1/4 cup dry white wine
2 tablespoons water
Make sauce: Heat oil in medium saucepan. Add garlic, saut?or 1 minute. Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook over a medium heat for 5 minutes. Set aside.
Make Mussels: In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper and garlic until tender crisp. Add mussels and tomato sauce mixture. Bring to a boil. Add wine and water. Cook, stirring constantly, until all the mussels open completely, about 5 minutes. Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs.
Serve with crusty bread to mop up the spicy sauce.
Cajun Chicken And Seafood Gumbo
Cajun Chicken and Seafood Gumbo
New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: “gombo.” This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew; you can find file powder at many groceries or ethnic food stores.
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white rice
In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.
Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer.
Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.
Serve over white rice.
Serves 6.
Cajun Tartar Sauce
Cajun Tartar Sauce
1 tablespoon onion, finely chopped
1/8 teaspoon red pepper
1/8 teaspoon white pepper
3 tablespoons sour pickles, chopped
2 tablespoons minced green onion
1 clove garlic, chopped
2 tablespoons parsley, finely chopped
1 teaspoon dry mustard
8 ounces mayonnaise
2 teaspoons capers, chopped
Combine all ingredients; mix extremely well. Chill before serving. Wonderful with any kind of seafood.
Cajun Chicken Nuggets
Cajun Chicken Nuggets
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/4 teaspoon ground red pepper
2 pounds boneless, skinless chicken breast halves, cubed
Vegetable oil
In a large bowl, combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
Arrange chicken in a 13 x 9-inch microwave-safe baking dish, then drizzle with 2 to 3 tablespoons oil. Microwave uncovered at HIGH for 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels.
Linda Fisher’s King Cake With Streusel Filling And Caramel Icing
Linda Fisher’s King Cake with Streusel Filling and Caramel Icing
Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pm
I haven’t made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I’ve never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. I’m sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail.
Makes 1 large cake or about 40 servings
2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
Louisiana Barbecued Shrimp
Louisiana Barbecued Shrimp
Servings: 10
2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup granulated sugar
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup diced celery
1/4 cup minced parsley
Juice and zest of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground basil
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp, peeled and deveined
Salt to taste
Combine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.
Marinate shrimp in sauce a minimum of 1 hour.
Arrange shrimp on skewers. Grill, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook! Overcooked shrimp are tough and chewy.
Alligator Balls
Alligator Balls
1 pound chopped alligator meat
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
2 teaspoons lemon pepper
1/4 cup bread crumbs
1 cup vegetable oil
1 egg
2 tablespoons finely chopped celery
2 tablespoons chopped shallots
1/2 teaspoon salt
Combine all ingredients, then form into 1-inch balls. Allow to set for 1 hour.
Dredge with flour and fry until brown. Serve hot.
Barbecued Cajun Shrimp
Barbecued Cajun Shrimp
1 pound shrimp (25 to 30 count)
Butter
Cajun seasoning
Garlic powder
Peel. Fire up the grill. Melt 2 or 3 cubes of butter in a disposable cake or pie tin. Sprinkle some Cajun seasoning and a little garlic into the melted butter. Add the shrimp and put them on the barbeque. They will need to be turned occasionally with a fork. They take approximately 15 to 20 minutes to cook depending on the temperature of the grill.
Cajun Chili
Cajun Chili
1 1/2 pounds ground beef
1 pound ground hot sausage
2 (8 ounce) cans tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 (32 ounce) can prepared chili (Gebhardt
Cajun Beer Can Chicken
Cajun Beer Can Chicken
1 (3 1/2 to 4 pound) chicken
1 (12 ounce) can beer
4 teaspoons dry Cajun seasoning, divided
Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with vegetable oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry Cajun seasoning (optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.
Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees F.
Stand the beer can on an aluminum pie plate, piece of aluminum foil or special beer can chicken roasting pan. Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 to 2 hours, or until the breast meat reaches 165 degrees F. Remove chicken carefully, as there may be hot liquid remaining in the can.
Yield: 4 servings
Cajun Shrimp Stuffed Pistolettes
Cajun Shrimp Stuffed Pistolettes
1 cup (2 sticks) real butter
2 cups finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely sliced green onions
6 cloves finely minced garlic
1/2 pound coarsely chopped mushrooms
3 cups evaporated milk
1 cup shrimp poaching stock
1 pound Velveeta cheese, cut in chunks
1/2 gallon vegetable oil
5 pounds poached and ground shrimp
2 teaspoons seafood seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
24 unbaked Hearth Farms pistolettes
Melt the butter a heavy 12-inch skillet over medium heat until it foams. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Be careful not to let the butter burn!
When the vegetables are ready, pour in the evaporated milk and the poaching stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.
While the sauce is simmering, heat the vegetable oil to 325 degrees F in a high-sided frypan.
Fold the ground shrimp into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.
If you want to develop the maximum flavor in the seafood mix, make the stuffing one day, cover it and place it in the refrigerator overnight, and reheat it and stuff the pistolettes the next day.
Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. Then, while they’re still hot, hold them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon), push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.
NOTES: To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice only until they turn pink. Do not overcook them. If you want to make the stuffing spicy, instead of using regular Velveeta cheese you can substitute the Mexican-style jalapeno Velveeta.
Cajun Shrimp
Cajun Shrimp
1/4 cup butter
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Juice of 1 lemon
2 pounds medium to large shrimp
Preheat oven to 400 degrees F.
Combine all ingredients except shrimp in a wide oven-proof skillet or baking pan just big enough to hold the shrimp in 1 layer. Place the pan in the oven just to melt butter. Add the shrimp and stir to coat with butter mixture.
Bake 10 to 15 minutes, stirring occasionally, until the shrimp is pink and -opaque. Remove from oven just as they become pink . They will continue to
Cajun Chicken Spaghetti
Cajun Chicken Spaghetti
1 pound butter or margarine divided
1/2 teaspoon garlic powder
6 cups chopped onion, divided
7 tablespoons Cajun seasonings, divided
5 cups water
2 1/2 tablespoons chicken base
4 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce or to taste
2 (15 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
4 tablespoons granulated sugar
10 chicken breast halves, skinned, de-boned
Cajun Cheese Ball
Cajun Cheese Ball
Source: Big Easy Super Bowl Bash booklet
8 ounces cream cheese, softened
8 ounces finely shredded mild Cheddar cheese
3 tablespoons finely chopped onion
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1/2 cup finely chopped pecans
2 tablespoons finely chopped fresh parsley
Crackers
Mix cream cheese, Cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log.
Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered.
Refrigerate 1 hour or until chilled.
Serve with crackers.
Make Ahead: Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.
Makes 2 cups.
Cajun Scallops
Cajun Scallops
1 pound bay scallops
1/2 cup (1 stick) butter, softened
1/4 cup Cajun spice
Preheat oven to 350 degrees F.
Put butter into a 13 x 9-inch baking dish. Spread scallops evenly in dish, then sprinkle with Cajun spice. Bake for 5 minutes – NO LONGER.
Louisiana Hot Beans
Louisiana Hot Beans
2 cans pork and beans
1 bottle barbecue sauce
1 pound Louisiana hot sausage (or hot Jimmy Dean)
Cook sausage and drain beans. Mix beans, sausage and barbecue sauce in a 9 x 13-inch pan. Bake at 300 degrees to 350 degrees F for 30 to 60 minutes, the longer the better.
Baked Shrimp Creole
Baked Shrimp Creole
Posted by Cookin Dad at recipegoldmine.com May 17, 2001
Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM