141 Delicious Cajun Recipes

CRAWFISH BISQUE
(Makes 4 Servings)
INGREDIENTS
1 - 1/2 cup crawfish tails 1 - 1/2 pint cold water
1 clove garlic, mashed 1 tablespoon green onion
1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat
1/4 cup all-purpose flour 1 teaspoon salt
1 small onion, chopped 1/4 teaspoon sugar
1 stick celery, chopped 1/4 teaspoon red pepper
1 bay leaf 1 tablespoon chopped parsley
3/4 cup whole tomatoes, canned or fresh, chopped
Directions
In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir
constantly until a deep golden brown; take pot away from heat for fear of burning; add
onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add
1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce
simmers; then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan,
cook over high heat, stirring constantly until it comes to a boil.
Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if
needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of
cooked rice.
Delicious Cajun Recipes
3
CRAWFISH ETOUFFEE
INGREDIENTS
1 heaping teaspoon all purpose flour 1 tablespoon parsley
1 teaspoon salt 2 very thin slices lemon
1/4 teaspoon cayenne pepper 1 tablespoon green onion
1 lb. cleaned crawfish tails, commercial kind
crawfish fat and water to make 3/4 cup 1 heaping tablespoon tomato paste
1 stick margarine or butter 1 medium onion, chopped fine
Directions:
Use a saucepan with a tight fitting lid to etouffee, (French for smother). Season crawfish
tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until
tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic.
Cook slowly, about 20 minutes, and add a little more water occasionally.
When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to
taste. Add green onion and parsley, cook 2 minutes longer.
Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish
Delicious Cajun Recipes
4
CRAWFISH PIE
INGREDIENTS
Salt and red pepper to taste 1 clove garlic, mashed
Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water
Pinch nutmeg 1 tablespoon green onion
4 tablespoons cornstarch 1 tablespoons parsley
Pie dough enough for 4 individual pies (or 2 large)
1 - 1/2 cups crawfish tails; crawfish fat and water to make 2 cups
3 tablespoons cooking oil 1 medium onion, chopped fine
2 tablespoons butter 1/4 cup chopped celery
Directions:
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked
mixture.To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and
when it boils, slowly add cornstarch and water stirring until sauce thickens, season with
nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to
3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined
pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges
together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to
400 degrees and bake about 15 minutes longer.
Delicious Cajun Recipes
5
CRAB MEAT AU GRATIN
INGREDIENTS
1 pound white crabmeat 1/2 teaspoon prepared mustard
3 tablespoons butter or margarine 3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery 3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour dash of white pepper
1 - 1/2 cups milk 1/4 cup extra cheese
1 egg yolk, well beaten dash of cayenne pepper
2 tablespoons fresh lemon juice Dash of paprika
Directions:
In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook,
stirring occasionally until onions are soft and transparent but not brown. Stir in the flour,
blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and
cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix
well. Butter baking pan or individual baking dishes. Pour mixture, over all.
Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika.
Bake 15 or 20 miinutes until top is au gratin, brown and crusty.
Delicious Cajun Recipes
6
SHRIMP CREOLE
INGREDIENTS
1/2 pound fresh shrimp, peeled, deveined and washed 1/2 teaspoon sugar
1 bay leaf 1 small piece of