Post Reply Cajun Recipes
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
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Posted 9/19/08
Have a good creole recipe.........
Chef de Cuisine
10410 cr points
Send Message: Send PM GB Post
38 / F / Somewhere in the US
Offline
Posted 9/20/08
Wild Duck Gumbo

INGREDIENTS

* 2 (4 pound) wild ducks, cut up
* 1/2 cup cooking oil
* 2/3 cup all-purpose flour
* 1 pound smoked sausage, sliced
* 2 cups chopped onion
* 1 1/2 cups chopped green pepper
* 1 1/2 cups sliced celery
* 2 tablespoons minced fresh parsley
* 1 tablespoon minced garlic
* 1 (14.5 ounce) can stewed tomatoes
* 2 bay leaves
* 2 tablespoons Worcestershire sauce
* 1 1/2 teaspoons pepper
* 1 teaspoon salt
* 1 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 2 quarts water
* Hot cooked rice

In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next eight ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. De-bone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.

Serves

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Cajun Shrimp Orecchiette

INGREDIENTS

* 2 cups uncooked orecchiette pasta
* 1/3 cup butter
* 1/2 cup chopped shallots
* 3 cloves garlic, chopped
* 1/4 cup chopped green onion
* 1 1/2 teaspoons Cajun seasoning, or to taste
* 1 teaspoon cracked black pepper
* 1 cup white wine
* 1 cup diced plum tomatoes
* 1 pound medium shrimp - peeled and deveined
* 1 cup baby spinach

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
2. Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

Serves 6


Ths picture shows this recipe with a tri-clour fiori instead of the orecchiette.

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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

INGREDIENTS (Nutrition)

CRAB STUFFING:
* 2 tablespoons olive oil
* 1 teaspoon minced onion
* 1 teaspoon minced green onion
* 1 teaspoon minced garlic
* 1 teaspoon minced celery
* 1 teaspoon minced green bell pepper
* 2 tablespoons shrimp stock or water
* 1 (6 ounce) can crab meat, drained
* 2 tablespoons bread crumbs
* 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE
* 1 1/4 cups beef broth
* 1 teaspoon cracked black pepper
* 1 fluid ounce whiskey
* 1 cup heavy cream

STEAKS:
* 4 (6 ounce) filet mignon steaks
* 4 slices bacon, cooked lightly
* salt and cracked black pepper to taste
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 teaspoon minced shallot
* 1 cup crimini mushrooms, sliced
* 1 fluid ounce whiskey
* 1 teaspoon Dijon mustard

DIRECTIONS

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Serves 4



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Cajun Chicken Pasta

INGREDIENTS

* 4 ounces linguine pasta
* 2 skinless, boneless chicken breast halves
* 2 teaspoons Cajun seasoning
* 2 tablespoons butter
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 4 fresh mushrooms, sliced
* 1 green onion, chopped
* 1 cup heavy cream
* 1/4 teaspoon dried basil
* 1/4 teaspoon lemon pepper
* 1/4 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Serves 2


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