Category Archives: cajun

cajun style seafood stuffed peppers


7 medium green peppers
12 oz small shrimp (100-150 count)
8 oz crab claw meat
1/2 stick butter
1 onion diced small
1 celery stalk diced small
3 scallons finely chopped white and green parts
3/4 cup half and half
2 eggs beaten
2 cups panko breadcrumbs
1 Tbsp cajun seasoning
juice of 1 lemon
1 Tbsp garlic
olive oil

heat an oven to 350
slice 6 of the peppers vertically in 1/2 thru the stem and remove the seeds
place cut side down on a baking sheet and brush with olive oil
place in oven and cook 15 minutes

while the peppers are cooking finely dice the remaining pepper
melt the butter in a large skillet and sauted the diced pepper,onion,celery,garlic,cajun seasoning and scallions 5 minutes
add the shrimp and saute 5 more minutes
remove from the heat and mix in the panko,lemon juice crab meat and half and half.
add the eggs and mix well
spoon in to the pepper halfs
bake at 350 for 30 minutes

serve with remolaude

serves 4-6


Chicken and sausage gumbo


this make a lot of gumbo. 15-20 servings or so

6 lbs bone in chicken thighs
3 lbs andouille sausage sliced
3 medium onions diced
3 green peppers chopped
3 stalks celery chopped
2 lbs frozen okra
1 Tbsp minced garlic
1 1/2 cup flour
1 1/2 cup oil ***** you can use a jar of dark roux to replace the flour and oil if you want
1 28oz can rotel tomatoes or a can of minced tomatoes with chilis
1 tsp dried thyme
1 tsp dried oregano
3 Tbsp cajun seasoning (I use penzys)

remove the skin from the chicken. place in a kettle and cover with water. bring to a boil,reduce to a simmer and let cook 45 minutes. remove chicken and reserve chicken and broth *** can be done 1 day in advance

make the roux. in a large skillet heat the oil. sprinkle the flour in and cook over medium heat until the color of milk chocolate,stirring constantly. this can take up to 45-50 minutes. or else use a jar of store bought roux

while the roux is cooking bring teh reserved chicken broth to a simmer
add the celery,onion and green pepper to the roux. cook about 7-8 minutes stirring often. add teh andouille and garlic and continue cooking 15 minutes

add the roux/veggie/sausage mix to the simmering broth
pour the rotel into the pot as well as the oregano and thyme

remove the bones from the chicken and shred. add shredded chicken to the gumbo.
simmer 2 hours stirring occasionally from the bottom to prevent sticking. if teh gumbo is to thick add water or a some canned chicken broth.

stir in the frozen okra,return to a slow boil and simmer 30 minutes more

serve over rice

Chicken and sausage crock pot gumbo


a fairly simple but oh so good gumbo,great for a cold winters night (or any time)

1 Lb boneless skinless chicken thighs cubed
12 oz Andouille sausage sliced
14 oz can diced tomatoes
14 oz can chicken broth
1 large green pepper seeded and chopped
1 large onion chopped
2 stalks celery chopped
1 Lb frozen sliced okra
1/4 cup flour
1/4 cup + 1Tbsp oil
3 Tbsp cajun seasoning (I use penzys)

heat 1 Tbsp oil in a large skillet. add the chicken and brown. pour the chicken into the crock pot
add the 1/4 cup oil and the flour to the skillet. cook over medium heat,stirring constantly until its the color of peanut butter. add the green pepper,celery and onion. cook over medium heat until softened (about 7 minutes. add the tomatoes,chicken broth and cajun seasoning. bring to a boil. pour into the crock pot. stir in the okra and the sausage

cook using the high heat setting for 4 hours

serve with rice and hot sauce on the side

Shrimp and Grits


The southern classic. rich and creamy and oh so good.

5 cups water
1 1/2 Tbsp Better than bouillon clam base
the shells from 1LB medium shrimp (you will use the shrimp later)

3 strips bacon diced
2 Tbsp flour
1 1/2 cups stock
1/2 cup heavy cream
1 tsp worcestershire sauce
1/2 tsp franks redhot sauce

3 Tbsp butter
3 cups stock
1 1/2 cups quick cook grits (not instant)
1 Tbsp tomato paste
1 1/2 cups heavy cream
1 /12 cups grated extra sharp cheddar cheese

1 Tbsp cajun seasoning
1 Tbsp  sweet paprika
1 tsp italian seasoning
ground pepper
3 cloves garlic minced
2 Tbsp butter
1 lb shrimp (the shrimp you used the shells for in the stock)

First make the stock
bring the water to a boil.
add the shrimp shells and simmer 30 minutes.
remove the shells and discard
add the clam base and stir to dissolve
set aside

Next make the sauce
in a medium saucepan cook the bacon until crispy. remove the bacon and reserve for later
pour off all but 2 Tbsp bacon grease
stir the flour into the bacon grease.
cook over low medium heat,stirring continuously until medium brown (5-10 minutes)
stir in the stock and the cream. bring to a boil and stir until thickened slightly (10 minutes or so)
stir in the worstershire and hot sauce.
set aside and keep warm

The Grits
add the butter to the stock. bring to a boil
stir in the grits and simmer 5 minutes,stirring often
add the cream,tomato paste and cheese.
cook another 3 minutes,stirring continually
set aside and keep warm

the shrimp
combine the cajum seasoning,paprika and italian seasoning in a bowl. add a few turns of fresh ground pepper. put the shrimp you shelled into a bowl. add the spice mixture and stir to mix well. Melt the butter in a 12″ skillet over medium heat. add the garlic and saute until fragrant. add the shrimp in a single layer. cook 2 minutes. flip the shrimp and cook more minutes or unitl the shrimp are cooked through. transfer the shrimp to a plate and add the pan drippings to the sauce.

divide the grits onto 4 plates. add 1/4 of the shrimp to each plate. drizzle the sauce over the shrimp. sprinkle with the reserved bacon

Serves 4

Cajun Cassoulet


a crock pot cajun version of the french classic.  and its much easier than the french version,as well as being a hearty meal

4 chicken drumsticks-skin removed
4 chicken thighs – skin removed
1 lb pork butt or stew meat cut into 1″ cubes
1 lb garlicky sausage cut into 2″ chunks

1/2 lb bacon cut into 1″ pieces
1 lb great northern  beans
2 medium onions diced
3 stalks celery diced
1 green bell pepper diced
8 cloves garlic sliced
1 1/2 tsp thyme divided
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/4 tsp cayenne pepper
2 Tbsp tomato paste
2 bay leaves
2 cups dry white wine

soak the beans overnight in enough water to cover by 2 inches
in the morning bring to a boil and simmer 5 minutes. turn off teh heat and set aside while you prepare the rest
combine the black,white and cayenne peppers with 1/2 tsp thyme. apply as a rub to the chicken legs and thighs. set aside
in a large saute pan cook the bacon over medium high heat 3 minutes. add the onion,bell pepper and celery and saute 5 minutes. add the garlic cloves and cook 2 minutes longer. add the tomato paste,thyme,bay leaves and wine. bring to a boil and then remove from the heat.

Filling the crock pot
drain the beans and add to the crock pot. stir in the onion/wine mixture from the saute pan. place the sausage and pork on top of the beans. place the chicken on top of the pork and sausage.
cook on high heat 5-6 hours,until the beans are soft and the chicken is cooked through.

Serves 8

Tiliapia Courtbouillon


This is a cajun recipe for fish cooked in a moderately spicy red sauce. The original recipe called for redfish but tilapia works well. any firm fish like catfish or snapper would also work well. the amount of heat can be easily modified by cutting back or adding more cayenne pepper

1 lb tilapia filets (4 or so)
3 Tbsp oil
3 Tbsp flour
1 large onion chopped
1 bell pepper chopped
1 stalk celery chopped
3 cloves garlic crushed
28 oz can crushed tomatoes
10 oz can rotel tomatoes with green chilies
2 bay leaves
1 tbsp sugar
1 tbsp thyme
1/2 cup red wine
1 tbsp worcestershire sauce
2 Tbsp lemon juice
1/2 tsp cayenne pepper or to taste

Cut Fish into 2 inch chunks an set aside in the fridge
in a large heavy pot make a roux with the oil and flour. when its a light brown add the onion,bell pepper,celery and green onions and saute until soft
add the garlic and saute 1 minute.
add the rest of the ingredients except for the fish.
bring to a boil and simmer 15 minutes stirring occasionally
add the fish and cook 10 minutes more
serve over rice


Shrimp Etouffee


1/2 cup oil
1/2 cup flour
2 medium/large onions diced
1 large green bell pepper diced
2 stalks celery diced
2 tsp minced garlic
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp basil
1/4 tsp cayenne
1 tsp sweet paprika
1/2 tsp hot sauce (tabasco)
1 1/2 cup chicken broth
1 lb peeled/deveined medium shrimp (40-50 count or so)
1/2 cup thin sliced green onion

heat the oil in a large dutch oven over medium high heat
whisk the flour into the oil and keep stirring until you have a roux the color of peanut butter (10-15 minutes)
add the onion,celery and bell pepper into the hot roux. Cook until the onions are translucent (8-10 minutes or so) stirring occasionally. (dont let the bottom burn)
add the garlic,basil,black and white pepper,cayenne and paprika. stir and let cook 2 minutes
add the chicken broth and hot sauce. bring to a gentle boil.
add the shrimp and green onions. simmer for 10 minutes,stirring occasionally until the the shrimp are cooked.

serve over steamed rice

serves 4