Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.
Author: Chief Teer
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Author: CookingONTheSide
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr.
Author: Karen Elizabeth
This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.
Author: TLizSkinn
This signature Creole-Sicilian favorite from New Orleans with a low-fat shortcut or two. It has a lush, buttery-peppery sauce. The bread is meant for mopping up the sauce so none goes to waste.
Author: SCOOBYBOO
Make and share this Sassy Cajun Grilled Shrimp recipe from Food.com.
Author: Shon Marie
This is especially for our Vegetarian Zaarites, but anyone would love this. I will have to post the Blackeye salsa separately, so that is what it is called. Look for it. You will LOVE this. This is not...
Author: personalchef
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something...
Author: Robyns Cookin
This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!
Author: Chief Teer
Make and share this Kens Cajun Chili Con Carne With Beans recipe from Food.com.
Author: egank01
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't...
Author: Hank Shaw
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the...
Author: c.walsh
This cajun delight originated at the One-Eleven Chop House. Tasso is a version of smoked pork, rubbed with cayenne and garlic then smoked. If it is not available in your neck of the woods, you can substitute...
Author: BakinBaby
Make and share this Salmon and Scallop Kabobs recipe from Food.com.
Author: gailanng
This was a great way to grill shrimp. Slight kick but not overpowering, just good eats. These are also good cold with crackers for appies.
Author: MsSally
Made popular by chef Paul Prudhomme back in the 80s. Key to success-fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn...
Author: ratherbeswimmin
This is a great seasoning for many different dishes! I use this on homefries as well as roasted potatoes, zucchini and many other vegetables. It's great for a meat and vegetable kabob as well. Those little...
Author: sassafrasnanc
Another recipe to use with my Camaron Stovetop Smoker. http://www.tenderizemeat.com/stovetop-smokers-camerons-stovetop-smoker-p-2419.html These are great as a peel-and-eat appetizer, use in shrimp cocktail,...
Author: Galley Wench
This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla...
Author: Chef Louisiana Girl
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
Here is a tasty recipe from the book '500 Low-Carb Recipes' by Danan Carpender. According to the book, each egg half contains 1g of carbs, a trace of fibre & 3g protein.
Author: Um Safia
This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient,...
Author: Ms B.
Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made.
Author: Dropbear
Make and share this Big John's Cajun Fried Oysters recipe from Food.com.
Author: Big John
Make and share this Cajun Peppered Shrimp and Grits recipe from Food.com.
Author: Recipe Junkie
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat...
Author: Nyteglori
A recipe from Pappadeaux's restaurants. This is no ordinary dip (see Miller's explanation on dip)It's Cajun Oysters Rockefeller married with cheesy seafood spinach dip, served on garlic toasts.
Author: Dawn399
Make and share this Cajun Sweet Potatoe Fries recipe from Food.com.
Author: Ck2plz
Make and share this Creamy Cajun Deviled Eggs recipe from Food.com.
Author: Lavender Lynn
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon.
Author: Chef shewmake
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste...
Author: EDMISTON99
Make and share this Dirty Down-Home Cajun Shrimp Boil recipe from Food.com.
Author: ratherbeswimmin
I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com.
Author: Sandi From CA
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Author: riffraff
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Author: K-Jon Chef
Need a quick week-nite meal? Some days we don't eat until 8pm! And, yes, this recipe uses the dreaded canned cream soup, but the flavor is delicious and slightly spicy (and I am a BUSY gal!). I serve this...
Author: KeyWee
Most people tell me this is pretty darn close to Tony Chachere's Creole Seasoning. I got this recipe from a great lady who put it on EVERYTHING!! I think this might be how she lived to be 103!!!
Author: Sherrybeth