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Cajun Food Recipes


cajun food recipes

Cajun Food Oyster Pie Recipe

1/4-cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4-cup milk
Salt, black and red pepper to taste
1-pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley

Make a roux with oil and flour, stirring constantly until it reaches the hue of a brown paper bag. Add milk. Stir well. Drain juice from oysters and add only oysters to sauce.
Cook for 15 minutes until oysters have thrown off all their juice. If mixture is too thick, add oyster juice. Add chopped ingredients and lastly... Add salt, peppers and hot sauce to taste. (Salt must be added last to keep milk from curdling. Put oyster mixture in unbaked 8-inch pie shell and cover with top crust. Start pie at 450 degrees and cook 15 minutes to prevent inside crust from being soggy. Reduce heat to 350 degrees and continue cooking until nicely browned. Serve while hot. Serves 6 to 8.


cajun food recipes

Jambalaya Over Rice (Cajun Food Recipe)

1 onion (diced)
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper (cut small strips then cut in half for all bell peppers)
10 small banana peppers (cut ends off)
1-whole garlic clove (diced)
2 cans diced tomatoes
1 small can tomato sauce
6 Polish Sausages (chopped into bite sized pieces)
15-20 jumbo whole shrimp
2 cans red beans
1 can corn niblets
1/2cup vegetable oil
Worcestershire sauce (to flavor)
Creole seasonings (to flavor)
1 Tbsp. parsley flakes
1-cup rice (uncooked)

Start with oil heated, add onion, garlic, and sausage... sauté with sauces and spices. Add all peppers let simmer until onions and peppers soften. Add tomatoes and 1-2 cans of water. Let it come to a boil, then add beans, corn and parsley flakes. Boil rapidly and flavor to taste. When sausage rises to top, add shrimp and simmer for 20-30 minutes.
Serve over rice and enjoy! This is a jambalaya you can add to or take away from - let the seasonings be your guide and use your imagination!


cajun food recipes

Shrimp & Crab Gumbo (Cajun Food Recipe)

1/2-cup oil
3/4-cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 pound okra, trimmed and sliced
1-gallon shrimp stock
1-teaspoon thyme
Salt, freshly ground black pepper and cayenne pepper to taste
3 pounds medium shrimp, peeled and deveined
2 pounds fresh lump crabmeat, picked over
6 cups cooked long-grain white rice

Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir like hell, being careful not to spatter yourself. When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.



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