Cajun Cookin' Recipes
        WHITE BEANS/RED BEANS
      • 1 lb. dried white beans/red beans
      • 1/2 lb. salt pork, diced, and parboiled
      • 1 lb. smoke sausage diced
      • 1 cooking spoon of cooking oil
      • 1 onion chopped up
      • pinch of parlsey chopped
      • pinch of bell peppers chopped
      • pinch of green onions chopped
      • two or three drops of Louisiana Hot Sauce
      • salt and pepper to taste
        • Rinse beans . Put beans in pot with water and put to boil. After boiled pour out water. In large pot add beans, salt pork, smoke sausage,onions,cooking spoon of cooking oil and add water about 3/4 of pot. Cook about 1 hour. Add the parsley, green onions,bell peppers and hot sauce. Add hot water as needed. Cook until taste with salt and pepper. Serve over rice.

        Shrimp Boullettes
        • 1 1/2 lbs raw shrimp( which is 3 cups)
        • 1 onion cut into 4
        • 1 boiled potato cut into small chunks
        • pinch of parsley chopped
        • pinch of onions chopped
        • pinch of bell peppers chopped
        • 1 raw egg
        • tony chachere's seasoning mix to taste
        • salt and pepper to taste
        • cooking oil to fry
        In Food Processor, add all ingredients and chop up till mixed well. In frying pan heat up cooking oil. When grease is hot, drop by teaspoon in the frying pan. and fry until they are a golden brown color.

        Shrimp Fricasse
        • 1 lb. shrimp peeled
        • 1/2 cup cooking oil
        • 2/3 cup all purpose flour
        • 1 onion chopped
        • 2 large potatoes diced
        • green onions, parsley and bell peppers to taste
        • capful of Zatarains crab boil for flavoring
        • salt to taste
        Make a roux with flour and oil. You do this by adding both ingredients in pot on low fire and stirring often. Cook till the color is light brown. Next add onions and cook till wilted. Add potatoes and cook till almost done. (Add hot water as needed). You will want your sauce to be thick. Add shrimp and rest of ingredients and cook till shrimp & potatoes are done, which is about 15 minutes. Serve with rice.

        Pain Perdu
        (Lost Bread)
        • 2 eggs
        • 1/4 teaspoon vanilla extract
        • 2 tablespoon sugar
        • 1/4 cup of milk
        • 4 slices of white bread(better if bread is stale)
        Beat eggs. Add the rest of ingredients except bread and beat well. Grease skillet with butter. Dip bread slices in egg mixture and fry in greased skillet until each side is golden brown. After cooked, you can sprinkle powder sugar or granulated sugar. Also can be served with syrup.

        This recipe would also be great with a cup of coffee

        SHRIMP JAMBALAYA
        • 2 lbs.shrimp, peeled
        • 1 lb. smoke sausage sliced thin
        • 4 large onions, chopped
        • 3 cloves garlic, chopped fine
        • 1/2 cup chop parsley
        • 1/2 cup chop onion tops
        • 1 medium bell pepper chopped
        • 2 cups of raw rice
        • 1 (8 oz) can tomato sauce
        • 1/4 cup ketchup
        • 1/4 cup oil
        • 5 cups of hot water
        • salt and pepper to taste
        • tonys chacheres seasoning mix to taste
        In heavy pot, saute onions in oil until brown.Add tomato sauce and ketchup. Cook until oil reappears, about 1 hour. Add shrimp and smoke sausage and cook for about 15 minutes. Add garlic, bell peppers, parsley and onion tops and cook for about 15 minutes. Stir in rice, water and seasoning and bring to a boil. Immediately lower heat, cover and simmer until rice is done. Stir occasionally. Will take approximately 30 minutes for rice to be cooked.

        CHICKEN GUMBO
      • 1 Large chicken, cut into pieces
      • 1 lb. chicken gizzard, preboiled
      • l lb. luncheon meat, diced and preboiled
      • 1 lb. smoke sausage, diced and preboiled
      • optional - 6 hard boiled eggs
      • 1/2 cup cooking oil
      • 1/2cup all purpose flour
      • 2 large onions, chopped
      • 1/4 cup of parsley, chopped
      • 1/4 cup of onion tops, chopped
      • 2 stalks of celery, chopped
      • 1 green bell pepper, chopped
      • 3cloves of garlic, chopped fine
      • salt and pepper to taste
      • file' to taste
      • 4 quarts of hot water
        • Make a roux with the oil and flour. Stir constantly until the color is like a old penny or a little bit darker than peanut butter. Add onions and garlic, cook till wilted. Add chicken and gizzard for about 10 minutes stirring occasionally so that chicken and gizzard wont stick to bottom of pot. Add hot water and rest of ingedients except for eggs and file'. If gumbo is too thick you may add hot water to it. Cook until chicken is tender. Add eggs and about a cooking spoon of file' to this and cook for about 5 minutes. Serve over rice.

        REDFISH COURT BOUILLON
        • 5 tablespoon of all purpose flour
        • 1/2 cup cooking oil
        • 2 large onions chopped
        • 1(6 ounce)can tomato paste
        • 1(6 ounce)can tomato sauce
        • 1/4 cup italian dressing
        • 1(10 ounce)can Rotel tomato
        • 2 lbs redfish fillet cut in cubes
        • 1 cup water
        • 1 tbsp sugar
        • 1/4 cup bell peppers chopped
        • 1/2 cup green onion tops chops
        • 1/4 cup parsley chopped
        • 3 cloves garlic chopped fine
        • 3 stalks celery chopped
        • 1 can of sliced mushroom
        In thick-bottomed 5 quart dutch oven pot, place flour and oil. Brown stirring constantly, into a light brown roux. Add onions, garlic, and celery, saute over medium heat until brown, stirring constantly. Add tomato sauce, paste and italian dressing, and sugar brown this also stirring constantly. Cook all these ingredients until the cooking oil reappears. Add water, mushrooms, and Rotel tomato and simmer for about 2 hours or as time allows you, cause the more you simmer this the better flavor it will have. Add more water if needed. Add all greens and simmer for about 15 minutes. Add fish and simmer for about 15 to 20 minutes until fish is cooked. Try not to stir when fish is in cause the fish will break. Serve over rice.

        Shrimp Opelousas
        • 1 medium onion chopped
        • 2 cups raw shrimp peeled
        • 1 1/2 cup not cooked rice
        • 1 can campbells beef broth
        • 1 can sliced mushroom
        • 1 teaspoon tony seasoning
        • onion tops and parsley to taste
        • 1 stick butter
        • 1/2 pound pre-boiled slices smoke sausage
        Add all ingredients in a 5 quart or bigger rice cooker.  Let cook till bell rings on rice cooker. you can stir once or twice , but quickly so that steam not much steams escapes the rice cooker.

        Come back ya here, I will be adding recipes as I have the chance to do so.
        "BON APPETIT"

        I cant believe dat mosquito! Him followed me agin. If me can catch him, me is going ta put him in de pot wit some onions and cook him till done. Should be good eating.......eh.......hey maybe me can make some blood boudin out of all dat blood him sucked out of me......hehe :)

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