is simply nothing like it in the world!
Make a Roux
This is the most
important step in knowing how to cook Cajun!
A roux is the basic foundation of many
sauces and gravies. Use equal parts
of butter, shortening or bacon drippings
and flour. Put shortening in a heavy
pan or skillet, add flour and mix well
until smooth. Cook over medium heat,
stirring constantly so as not to burn.
Continue cooking until the roux is dark
brown (like chocolate). A burned roux
will ruin a savory dish. To this basic
roux you may add seasoning and stock
to make various sauces, gumbos and gravies.
1 lb shrimp
1 bell pepper
1 large onion
1 large potato
2 pods garlic
3 tablespoons cracker meal or bread crumbs
salt and pepper to taste
Grind together the shrimp, bell pepper, potato,
onion and garlic. Add salt and pepper. Mix all
ingredients with the egg. Form into patties
and roll in meal or bread crumbs. Fry in deep
fat. Makes 6-8 patties.
1 1/2 lbs. fresh
rotelle pasta, cooled al dente
8 ozs. sweet butter
1 1/2 quarts heavy cream
3 tablespoons Cajun seasoning
1 cup chopped green onions
1 1/2 lbs. crawfish tail meat with fat, shrimp
may be used in place
Heat butter in deep skillet until bubbly hot.
Add seasoning and stir until well-blended. Add
heavy cream and cook until reduced by half.
Add green onions, cooled pasta and crawfish
meat with fat. Heat through. Serves 10
6 catfish fillets
1/4 cup olive oil
1/4 cup honey
1/4 tablespoon lemon juice
1 tablespoon white wine
2 tablespoons sherry
dash of Tabasco
2 tablespoons diced garlic
1 tablespoon chopped parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt
Mix above ingredients and pour over fish and
marinate overnight. Place fish in a fish basket
on a preheated grill. Grill 3 to 5 minutes on
each side. Brush with marinade sauce while cooking.
Serves 6 people (or 3 Cajuns!)
2 lbs. shrimp
(cleaned and deveined)
2 cups chopped onions
1 cup chopped celery
1 - 6 oz. can tomato paste
2 - 6 oz. cans tomato sauce
1 large bell pepper
4 pods garlic, minced
1 1/2 teaspoons sugar
1 cup green onion tops, minced
1 cup parsley, minced
1 tablespoon cajun season mix
Season shrimp and set aside. Saute onions and
celery in better. Add tomato paste, tomato sauce
and four cups of water. Cook one hour, stirring
occasionally (add water if sauce becomes too
thick). Add the shrimp and the other ingredients.
Cook over low heat for 30 minutes. Serve over
steamed rice. Serves 8.
3-5 lbs. large
shrimp (unpeeled with heads)
1/2 stick melted butter
1/2 small bottle italian dressing
2 lemons thinly sliced
1 tablespoon lemon pepper
1/2 teaspoon rosemary
In baking pan, place unpeeled shrimp with heads.
Pour melted butter and Italian dressing over
shrimp. Add lemon pepper, lemons and Rosemary.
Cover with foil and bake at 350 degrees for
about 25 minutes. Uncover and continue baking
until shrimp are tender. Serve in soup bowls
with lots of French bread for dipping in the
butter sauce. Happy Dipping!