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wild game ducks.
LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
JUSTIN WILSON'S HUSH PUPPIES RECIPE Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonful's and brown on all sides. Drain on CAJUN BOILED CRAWFISH RECIPE Add crab boil. Mix, breaking bags and boil 10 minutes. Add crawfish, corn and new potatoes. Return to boil 7 minutes, adding beer the last 2 minutes. Cover pot. Turn off heat and allow to simmer 3 minutes. Remove crawfish and apply table salt before peeling. Heap crawfish,corn and
CAJUN SAUSAGE BREAD
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
JUSTIN WILSON'S HUSH PUPPIES RECIPE Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonful's and brown on all sides. Drain on CAJUN BOILED CRAWFISH RECIPE Add crab boil. Mix, breaking bags and boil 10 minutes. Add crawfish, corn and new potatoes. Return to boil 7 minutes, adding beer the last 2 minutes. Cover pot. Turn off heat and allow to simmer 3 minutes. Remove crawfish and apply table salt before peeling. Heap crawfish,corn and
CAJUN SAUSAGE BREAD
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. CAJUN APPETIZERS AND SNACKS Cajun Crawfish Or Shrimp Cocktail. Crawfish Fritters. Crawfish Stuffed Jalapeno Peppers. Cajun Crawfish Wontons. Creole Cheese 'n Peanut Crackers. Creole Candied Yams. Creole Garlic and Shrimp Appetizer. Deep Fried Jalapeno Slices. Deep Fried Red Beans, Rice and SausageBalls.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquidCAJUN SAUSAGE BREAD
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. DEEP FRIED BEER BATTERED SHRIMP RECIPE Directions: Stir together the flour, paprika and salt in a medium sized bowl. Whisk in the beer, red pepper sauce and Worcestershire sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beerbatter.
CRABMEAT AND SHRIMP CASSEROLE Preheat oven to 350 degrees. Sauté celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Lightly drizzle with meltedbutter.
SMOTHERED CHICKEN LIVERS IN BROWN GRAVY Directions: Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender. Add seasoned and floured chicken livers, cook until lightly browned. Add enough water to make gravy, stirring often so they do not stick. If mixture gets too thick, add a little more water. ASHLEY'S CAJUN CRAB CLAWS RECIPE Ashley does not really measure, she more goes by taste (that's how great recipes are created!) so the amount of vegetables and seasonings you use in this Cajun crab claw recipe will be to your own taste. NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cajun recipes including authentic Cajun recipes for Cajun gumbos, Cajun soups, stews, crawfish and shrimp boils, appetizers, beef and pork, beverages, breads and rolls, casseroles, and more! WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded lessTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MAMA JEN'S CRAWFISH DIPPING SAUCE Mama Jen's Crawfish Dipping Sauce. This delicious dip is perfect for dipping crawfish, shrimp, or most any type of fish or seafood. Can also be used to dip vegetables. MILTON ZATARAIN’S CRAWFISH BOIL Milton Zatarain’s Crawfish Boil recipe. Live crawfish, potatoes, corn, onions, crab boil and more. Pour it all on a newspaper covered table and let folks help themselves. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cajun recipes including authentic Cajun recipes for Cajun gumbos, Cajun soups, stews, crawfish and shrimp boils, appetizers, beef and pork, beverages, breads and rolls, casseroles, and more! WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded lessTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MAMA JEN'S CRAWFISH DIPPING SAUCE Mama Jen's Crawfish Dipping Sauce. This delicious dip is perfect for dipping crawfish, shrimp, or most any type of fish or seafood. Can also be used to dip vegetables. MILTON ZATARAIN’S CRAWFISH BOIL Milton Zatarain’s Crawfish Boil recipe. Live crawfish, potatoes, corn, onions, crab boil and more. Pour it all on a newspaper covered table and let folks help themselves. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. ALL RECIPE INDEX LISTINGS FOR CAJUN COOKING RECIPES All of the recipes that can be found on Cajun Cooking Recipes arelisted here
TURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight.ALLIGATOR RECIPES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded less HERBS SALEES (SALTED HERBS) Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. ALLIGATOR SAUSAGE RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CRABMEAT AND SHRIMP CASSEROLE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE A recipe for Grilled Salmon with Shrimp Étouffée. Delicious grilled salmon, served on a bed of rice and topped with a creamy shrimpetouffee.
NEW ORLEANS SHRIMP ÉTOUFFÉE New Orleans Shrimp Étouffée was created along the bayous in Southern Louisiana in the late 1920's. It's great served over rice CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with theTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with theTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cajun Recipes Index: Cajun Appetizers and Snacks - Cajun hot chicken wings, Boudin, Corn Fritters, Crab cakes, Cajun nachos, Pizza, Jalapeno Cheese Crab Balls, Crawfish Pies, Oyster Fritters, Hush Puppies, Shrimp Patties ; Cajun Beef and Pork - Blackened Cajun Ribs, Stuffed Pork Chops, Ham Jambalaya, Louisiana Roast Beef, Sausage in Tomato Gravy, Stuffed and Rolled Round Steak and Gravy ALL RECIPE INDEX LISTINGS FOR CAJUN COOKING RECIPES All of the recipes that can be found on Cajun Cooking Recipes arelisted here
CAJUN DESSERT RECIPES Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded lessTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. FRIED CABBAGE WITH SAUSAGE RECIPE Ingredients: 1 stick butter or margarine; 1 small head of cabbage, chopped; 1 small onion, chopped; 1 pound smoked sausage, (I like Polk's Cajun Sausage) sliced into round pieces (had some left over chicken and threw that in) HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. GARFISH PATTIES OR CHOUPIQUE BALLS Directions: Grind garfish in meat grinder or food processor or scrape meat with spoon off bone. Add the onion, bell pepper and garlic. Mix well and form into balls or patties (golf ball size or larger if desired). If making coating from scratch, combine in a bowl the dry ingredients. Roll in the fish fry or seasoned corn meal coating anddeep
ALLIGATOR SAUSAGE RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with theTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with theTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cajun Recipes Index: Cajun Appetizers and Snacks - Cajun hot chicken wings, Boudin, Corn Fritters, Crab cakes, Cajun nachos, Pizza, Jalapeno Cheese Crab Balls, Crawfish Pies, Oyster Fritters, Hush Puppies, Shrimp Patties ; Cajun Beef and Pork - Blackened Cajun Ribs, Stuffed Pork Chops, Ham Jambalaya, Louisiana Roast Beef, Sausage in Tomato Gravy, Stuffed and Rolled Round Steak and Gravy ALL RECIPE INDEX LISTINGS FOR CAJUN COOKING RECIPES All of the recipes that can be found on Cajun Cooking Recipes arelisted here
CAJUN DESSERT RECIPES Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded lessTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. FRIED CABBAGE WITH SAUSAGE RECIPE Ingredients: 1 stick butter or margarine; 1 small head of cabbage, chopped; 1 small onion, chopped; 1 pound smoked sausage, (I like Polk's Cajun Sausage) sliced into round pieces (had some left over chicken and threw that in) HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. GARFISH PATTIES OR CHOUPIQUE BALLS Directions: Grind garfish in meat grinder or food processor or scrape meat with spoon off bone. Add the onion, bell pepper and garlic. Mix well and form into balls or patties (golf ball size or larger if desired). If making coating from scratch, combine in a bowl the dry ingredients. Roll in the fish fry or seasoned corn meal coating anddeep
ALLIGATOR SAUSAGE RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. FRIED CABBAGE WITH SAUSAGE RECIPE Ingredients: 1 stick butter or margarine; 1 small head of cabbage, chopped; 1 small onion, chopped; 1 pound smoked sausage, (I like Polk's Cajun Sausage) sliced into round pieces (had some left over chicken and threw that in) MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPESALL RECIPESCOOKING TIPSCRAFTSARTICLESRESTAURANTCAJUN AND CREOLE RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. FRIED CABBAGE WITH SAUSAGE RECIPE Ingredients: 1 stick butter or margarine; 1 small head of cabbage, chopped; 1 small onion, chopped; 1 pound smoked sausage, (I like Polk's Cajun Sausage) sliced into round pieces (had some left over chicken and threw that in) MILTON ZATARAIN’S CRAWFISH BOIL Directions: Bring all the ingredients except the crawfish to a boil, and let them boil 5 minutes; then add crawfish. Return to a boil, boil for 5 minutes. Turn off the fire and add the gallon of ice water; this makes the crawfish sink under water. Let soak 30 minutes and then drain. Cajuns like to pour the drained crawfish and veggies, onto a NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CAJUN RECIPES-CAJUN AND CREOLE RECIPES Cajun Recipes Index: Cajun Appetizers and Snacks - Cajun hot chicken wings, Boudin, Corn Fritters, Crab cakes, Cajun nachos, Pizza, Jalapeno Cheese Crab Balls, Crawfish Pies, Oyster Fritters, Hush Puppies, Shrimp Patties ; Cajun Beef and Pork - Blackened Cajun Ribs, Stuffed Pork Chops, Ham Jambalaya, Louisiana Roast Beef, Sausage in Tomato Gravy, Stuffed and Rolled Round Steak and GravyWILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. CAJUN DESSERT RECIPES Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. WILD GAME RECIPES |BLACK BIRD RECIPES Black Bird Recipes. Black Bird Pie ; Game Birds: Game birds offer the most varied and perhaps the most delicious wild meat. Ranging from the rich, tangy flavor of the miniature woodcock up to a magnificent wild turkey or Canada goose, they provide a range of flavor delicacy as wide as the variation of the sport in hunting for them. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with theTURDUCKEN RECIPE
*Notes: The Turducken will need to cook for approximately 9 hours at 225 degrees F so begin preparation well in advance. The fowls can be de boned the day before and kept refrigerated overnight. HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
GARFISH PATTIES OR CHOUPIQUE BALLS Directions: Grind garfish in meat grinder or food processor or scrape meat with spoon off bone. Add the onion, bell pepper and garlic. Mix well and form into balls or patties (golf ball size or larger if desired). If making coating from scratch, combine in a bowl the dry ingredients. Roll in the fish fry or seasoned corn meal coating anddeep
WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SMOTHERED CHICKEN LIVERS IN BROWN GRAVY Directions: Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender. Add seasoned and floured chicken livers, cook until lightly browned. Add enough water to make gravy, stirring often so they do not stick. If mixture gets too thick, add a little more water. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SMOTHERED CHICKEN LIVERS IN BROWN GRAVY Directions: Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender. Add seasoned and floured chicken livers, cook until lightly browned. Add enough water to make gravy, stirring often so they do not stick. If mixture gets too thick, add a little more water.WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
CAJUN SAUSAGE BREAD
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CRABMEAT AND SHRIMP CASSEROLE Preheat oven to 350 degrees. Sauté celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Lightly drizzle with meltedbutter.
ASHLEY'S CAJUN CRAB CLAWS RECIPE Ashley does not really measure, she more goes by taste (that's how great recipes are created!) so the amount of vegetables and seasonings you use in this Cajun crab claw recipe will be to your own taste. DEEP FRIED BEER BATTERED SHRIMP RECIPE Directions: Stir together the flour, paprika and salt in a medium sized bowl. Whisk in the beer, red pepper sauce and Worcestershire sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beerbatter.
HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SMOTHERED CHICKEN LIVERS IN BROWN GRAVY Directions: Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender. Add seasoned and floured chicken livers, cook until lightly browned. Add enough water to make gravy, stirring often so they do not stick. If mixture gets too thick, add a little more water. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
SMOTHERED CHICKEN LIVERS IN BROWN GRAVY Directions: Heat oil in heavy skillet, in the meantime, season and coat livers with egg then dip in flour. Add chopped onions to oil and sauté til tender. Add seasoned and floured chicken livers, cook until lightly browned. Add enough water to make gravy, stirring often so they do not stick. If mixture gets too thick, add a little more water.WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. NEW ORLEANS SHRIMP ÉTOUFFÉE Remove from heat and set shrimp stock aside. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5minutes.
CAJUN SAUSAGE BREAD
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. CRABMEAT AND SHRIMP CASSEROLE Preheat oven to 350 degrees. Sauté celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Lightly drizzle with meltedbutter.
ASHLEY'S CAJUN CRAB CLAWS RECIPE Ashley does not really measure, she more goes by taste (that's how great recipes are created!) so the amount of vegetables and seasonings you use in this Cajun crab claw recipe will be to your own taste. DEEP FRIED BEER BATTERED SHRIMP RECIPE Directions: Stir together the flour, paprika and salt in a medium sized bowl. Whisk in the beer, red pepper sauce and Worcestershire sauce. Let stand for at least 1 hour or cover and refrigerate until ready to use. Fill a deep-fat fryer with oil about 3 inches deep and heat to 375 degrees. Dip the shrimp in flour and then in the beerbatter.
HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more.WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. RED BEANS AND RICE WITH SAUSAGE Bring beans back to a boil, lower heat. Continue cooking, adding water as needed. In the meantime, sauté onion, bell peppers and garlic in oil until soft. (Some people cook the sausage and veggies at the same time, but I have trouble with sticking.) Set aside the veggies. Cook sausage over medium heat in the same pan until browned. Drain grease.SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. CAJUN SHRIMP ANGELS RECIPE Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning. Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimpshould be pink.
MAMA JEN'S CRAWFISH DIPPING SAUCE In a medium bowl, combine mayonnaise and ketchup. Add remaining ingredients, one at a time, and stir well. Refrigerate for at least 1 hour before using. Use dip for crawfish, or most any type of seafood or fish. Recipe and photo courtesy of Morgan Clay and Slap Ya Mama, used with permission.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE For the Shrimp Etouffee: Melt the butter in a pot. Add flour and make butter roux. Add onion, celery sticks, and bell pepper. Season with cayenne, salt, black pepper, and minced garlic. Cook for just over an hour, until onions are browned (remember, étouffée is an oniongravy). Add 1
CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more.WILD GAME RECIPES
Beaver with Sour Cream. Deep Fried Beaver. Beaver Stew. Country style beaver. Barbecued Beaver. Roasted Beaver. Beaver is a fine textured red meat. Fat deposits are found outside or between muscles, much like venison. While the meat will not dry out while cooking as fast as venison it will dry out faster than most lean cuts of beef.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more. LOUISIANA ROAST BEEF RECIPE In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the HERBS SALEES (SALTED HERBS) Directions: Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Directions: In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. RED BEANS AND RICE WITH SAUSAGE Bring beans back to a boil, lower heat. Continue cooking, adding water as needed. In the meantime, sauté onion, bell peppers and garlic in oil until soft. (Some people cook the sausage and veggies at the same time, but I have trouble with sticking.) Set aside the veggies. Cook sausage over medium heat in the same pan until browned. Drain grease.SHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce. NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Transfer to a plate. Drain off all but 1 Tbsp of the fat or oil in the pan, add the onions. Only cook the onions until they are almost brown, being careful to not burn. Put the roast back in the pan, then add all the stocks. If needed, add enough water to bring the liquid WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HERBS SALEES (SALTED HERBS) Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. LOUISIANA ROAST BEEF RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half CAJUN SHRIMP ANGELS RECIPE Ingredients: 4 bamboo skewers, 8 to 10 inches long, soaked in cold water for 15 minutes; 24 medium shrimp, peeled and deveined, but withtails intact
FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MAMA JEN'S CRAWFISH DIPPING SAUCE Mama Jen's Crawfish Dipping Sauce. This delicious dip is perfect for dipping crawfish, shrimp, or most any type of fish or seafood. Can also be used to dip vegetables. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE A recipe for Grilled Salmon with Shrimp Étouffée. Delicious grilled salmon, served on a bed of rice and topped with a creamy shrimpetouffee.
WILD GAME RECIPES| DUCK RECIPES| WILD DUCK RECIPES Wild game recipes for duck. including Baked Duck, Fillet of Duck, and more. Also, includes cleaning and cooking tips on how to prepare thesewild game ducks.
WILD GAME RECIPES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HERBS SALEES (SALTED HERBS) Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. LOUISIANA ROAST BEEF RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HOME MADE CAJUN HOT SAUCE RECIPE Ingredients: 20 large Fresh Tabasco chilies, stems & seeds removed, cut in half lengthwise (can substitute Pequins, cayenne's or Serrano's) 2 cloves Garlic, peeled and cut in half CAJUN SHRIMP ANGELS RECIPE Ingredients: 4 bamboo skewers, 8 to 10 inches long, soaked in cold water for 15 minutes; 24 medium shrimp, peeled and deveined, but withtails intact
FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MAMA JEN'S CRAWFISH DIPPING SAUCE Mama Jen's Crawfish Dipping Sauce. This delicious dip is perfect for dipping crawfish, shrimp, or most any type of fish or seafood. Can also be used to dip vegetables. HITACHI (RICE COOKER) SHRIMP JAMBALAYA Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. GRILLED SALMON WITH SHRIMP ÉTOUFFÉE A recipe for Grilled Salmon with Shrimp Étouffée. Delicious grilled salmon, served on a bed of rice and topped with a creamy shrimpetouffee.
CAJUN COOKING RECIPES-CAJUN, CREOLE AND SOUTHERN RECIPES Cajun Cooking Recipes- How to cook Cajun, Creole and Southern recipes such as Shrimp gumbo, Sausage jambalaya, Crawfish Etouffee, Chicken Fried Steak and many more.WILD GAME RECIPES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. HERBS SALEES (SALTED HERBS) Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. LOUISIANA ROAST BEEF RECIPE Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma.ALLIGATOR RECIPES
Alligator Recipes. Recipes using alligator meat. Alligator sauce piquante, alligator balls, alligator tail meat, and more.FUNNY CAJUN JOKES
Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. MOCK DUCK - CANADIAN RECIPE - CAJUN COOKING RECIPES Mock Duck. With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded less NEW ORLEANS STYLE ROAST BEEF PO'BOY WITH AWESOME DEBRIS GRAVY Cooking Tips: Cajun Trinity: You may have come across recipes calling for this, and wonder what it is.It's simply three ingredients used to start many Cajun dishes ; bell pepper, onions, and celery. These give dishes a wonderful flavor and aroma. RED BEANS AND RICE WITH SAUSAGE Ingredients: 1 lb dry kidney beans; 2 lbs smoked sausage (more or less) cut into circles ; One large yellow, or white onion, minced; One large bell pepper, seeded and sliced thinSHRIMP BALLS RECIPE
Shrimp balls are made by grinding shrimp, oinions, garlic, rolled into balls, fried until browned, then added to a sauce.* Home
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BUTTERMILK FRIED CHICKEN Fried catfish, bacon, tomatoes lettuce, and topped with Lemon Aïoli. Makes a great sandwich! SMOTHERED OKRA TOMATOES WITH SHRIMP Smothered okra with tomatoes and shrimp, is one of Louisiana's bestloved dish!
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