101 Cajun Recipes by TigerTailgating.com

Make Your Party a Cajun Party®! 

Appetizers/Dips
  Cajun Party Cheese Balls
  Cheese Straws
  Cajun Party Dip
  Cream Cheese Dip
  Shrimp Dip
  Spinach & Artichoke Dip
  Fried Pickles
  Bacon Wrapped Oysters
  Grilled Bacon Wrapped Oysters
  Boudin Balls

Gumbo, Etouffee, Etc
  Chicken & Sausage Gumbo
  Seafood Gumbo
  Shrimp Gumbo
  Fried Turkey Gumbo
  Crawfish Etouffee
  Shrimp Etouffee
  Creole Chicken
  Shrimp Creole
  Crawfish Creole
  Old Fashion Jambalaya
  Chicken & Sausage Jambalaya

Grilling
  Grilled Fish
  Grilled Chicken Orleans
  Grilled Portobello Mushrooms
  Grilled Stuffed Pork Chops
  Grilled Shrimp
  Grilled Burgers
  Grilled Turkey Burgers
  Grilled Oysters
  Grilled Chicken Wings

Fried
  Fried Spicy Fish
  Fried Crab Cakes
  Fried Chicken Wings
  Fried Sausage Balls
  Fried Stuffed Jalapeños
  Fried Beer Hushpuppies
  Fried Green Tomatoes
  Fried Jambalaya Cakes
  Fried Turkey

Baked
  Cajun Baked Beans
  Asparagus Amelia
  Baked Green Beans
  Cajun Eggplant
  Garlic Cheese Grits
  Stuffed Onions
  Baked Sour Cream Potatoes
  Crab Stuffed Potatoes
  Dirty Rice
  Baked Tomatoes
  Shrimp Stuffed Bread
  Crawfish Stuffed Mushrooms
  Crab Meat Casserole
  BBQ Pecans
  Bayou Crab Casserole
  Oysters Up
  Oysters Bienville
  Baked Artichokes
  Holiday Soufflé
  Herb-Roasted Potatoes

Boiled
  Boiled Shrimp
  Boiled Crabs
  Boiled Crawfish

Smoked Meats
  Cajun Smoked Brisket
  Smoked Chicken
  Drunken Chicken
  Smoked Pork Tenderloin
  Smoked Turkey
  Smoked Pork Sausage
  Smoked Hot Pork Sausage
  Smoked Dry Baby Back Ribs
  Smoked Wet Baby Back Ribs
  Smoked Burgers
  Smoked Boston Butt

Bisque, Soups and Salads
  Seafood Bisque
  Crab and Corn Bisque
  Cajun White Bean Soup
  Red Beans and Sausage
  Chicken and Artichoke Soup
  French Onion Soup
  Watermelon Soup
  Cane Syrup Vinaigrette
  Honey Italian Dressing
  Orange Cane Vinaigrette
  Ginger Pecan Dressing
  Cajun Coleslaw
  White Bean Salad
  Green Bean Salad
  Creole Tomato Salad
  Creole Chicken Salad
  Spicy Chicken Pasta Salad
  Mama's Potato Salad
  Shrimp Margarita Salad
  Crawfish Pasta Salad
  Spinach Crawfish Salad

Deserts and Breads
  Bananas Foster
  Pear Preserves
  Homemade Vanilla Ice Cream
  Chocolate Mousse
  Strawberry Pie
  Pecan Pie
  Corn Bread
  French Bread

 

 

Copyright 2008 - 2010 - TigerTailgating.com

Baked

Cajun Baked Beans – 3 cans of pork and beans, 1 chopped medium onion, 6 chopped cloves of garlic, 3 T mustard seeds, 2 T brown sugar, 1 tsp dry crab boil

Directions: Mix all ingredients together and bake slowly at 250° for about 4 hours

Asparagus Amelia – 2 cans green asparagus spears, 1 can cream of mushroom soup, ½ cup water drained from asparagus, ½ tsp Seasoning Rub, 1 cup American grated cheese, 1 cup breadcrumbs, 4 T butter

Directions: Place asparagus in rectangle casserole dish, pour over the mushroom soup mix with water and Seasoning Rub, sprinkle grated cheese, melt butter and pour over cheese, add breadcrumbs and sprinkle again with grated cheese, bake at 300° for 45 minutes.

Baked Green Beans – 2 cans green beans, 3 tsp dill seed, 4 slices of bacon, 6 T butter, 6 T flour, ½ cup of milk, 1 cup bean juice, 3 T grated onion, 3 dashes hot sauce, 1 packet dried French Onion Soup

Directions: Cook beans with dill seeds and bacon over low heat for 30 minutes and refrigerate overnight, melt butter in a skillet add flour, milk, bean juice and hot sauce. In a buttered casserole dish place a layer of beans then a layer of sauce until all is used, cover with the dried French Onion Soup. Bake for 30 minutes at 300°

Cajun Eggplant – 1 medium eggplant, 2 T bacon drippings, 1 chopped medium onion, 2 chopped cloves of garlic, 1/3 chopped bell pepper, Seasoning Rub, breadcrumbs, 1 cup chopped cooked shrimp or crawfish, 1 T Crab Boil

Directions: Peel eggplant and boil in water with crab boil until tender then slice in half, Sauté onion, garlic, bell pepper in bacon drippings, in a bowl add sautéed ingredients with peeled shrimp or crawfish along with breadcrumbs and stuff into the open half of the eggplant, place in casserole dish and bake at 350° for ½ hour.

Garlic Cheese Grits – 1 cup of uncooked grits, 4 cups of water, 1 T salt, 2 T Worcestershire sauce, 1 stick of butter, ¼ tsp of minced garlic, ½ lb sharp cheese

Description: Cook the grits in salted water, melt butter in a skillet with minced garlic, add melted butter to cooked grits, add sharp cheese and Worcestershire sauce, place contents in a greased casserole dish, bake at 350° for 15 to 20 minutes.

Stuffed Onions – 4 large yellow onions, 4 beef bouillon cubes, Worcestershire sauce, Seasoning Rub

Directions: Slice ¼ off the top of the onions, scoop out some of the middle of the onion, place a beef bouillon cube in the scooped out area, pour Worcestershire sauce and sprinkle with Seasoning Rub, wrap onion in aluminum foil, place in a pan and bake at 250° for 2 hours

Baked Sour Cream Potatoes – 6 medium baked potatoes, 16 oz sour cream, 1 pack Seasoning Rub, 1 cup shredded cheddar cheese

Directions: Slice potatoes in half and scoop out the meaty portion into a bowl, in a separate bowl mix the sour cream and Tiger Tailgating Seasoning Rub and refrigerate for one hour, add mixture to the meaty portion of the potato and stir well, fill the potato hulls and place on baking sheet, sprinkle with shredded cheese and bake for 10 to 15 minutes until shredded cheese is a light brown at 300°.

Crab Stuffed Potatoes – 4 medium baking potatoes, 1 6½ oz can crab meat, ½ cup butter, ½ cup light cream, 1 tsp Seasoning Rub, 4 tsp grated onions, 1 cup shredded cheddar cheese

Directions: Wash potatoes and dry thoroughly, bake in oven at 325° until the middle is soft, Slice potatoes in half and scoop out the meaty portion into a bowl add cream, butter, onions, Seasoning Rub and whip, use a fork to mix crab meat, then fill the potato hulls and place on baking sheet, sprinkle with shredded cheese and bake for 10 to 15 minutes until shredded cheese is a light brown at 300°.

Dirty Rice – 4 lbs of raw rice, 4 lbs of red onions, ¼ cup bacon drippings, 2 packages of frozen chicken gizzards and livers, 5 minced cloves of garlic, 1 cup green onions, ½ bell pepper, 1 tsp parsley, 9 cups of water

Directions: Cook rice until almost done, finely chop red onions and brown in bacon drippings, chop gizzards and livers and add to onions along with the cloves of garlic and bell pepper and water, pour over cooked rice, when water is absorbed place contents in a large baking pan, brown in oven at 350° for 15 minutes

Baked Tomatoes – 1 can tomatoes, 3 tablespoons butter, 1 minced large onion, 1 minced celery, 1 tsp dried parsley, 1½ cups bread crumbs, 1 lb boiled shrimp, 4 slices of bacon

Directions: Melt butter in iron skillet with onion, celery and cook until onions are clear, add tomatoes and bring to a boil for about two minutes, add breadcrumbs, parsley and shrimp, pour contents in 1 quart casserole dish place bacon slices on top and bake at 350° for 15 minutes or until the top is brown.

Shrimp Stuffed Bread – 2 cups peeled and devein Shrimp, 1 loaf of French Bread, ½ stick of butter, ¼ cup diced onions, ¼ cup diced celery, ¼ cup diced red bell peppers, 1 T minced garlic, ½ tsp dry mustard, ½ cup mayo, ½ cup mozzarella cheese, ¼ cup cheddar cheese

Directions: Slice French bread long ways but don’t slice in half, remove inner portion of the bread and set to the side, In a large skillet melt the butter over medium-high heat and sauté the shrimp, onions, celery, peppers and garlic until the shrimp is pink and the onions are soft, add dry mustard, mayo and cheese, stir until the cheese has melted, spread the shrimp mixture in the French bread, wrap entire loaf in aluminum foil, bake in an oven at 350° for 20 minutes.

Crawfish Stuff Mushrooms – 12 stemmed button mushrooms, ¼ lb chopped crawfish tails, 2 T butter, 2 T minced onions, 2 T minced celery, 2 T red bell peppers, 2 T minced garlic, 2 tsp flour, ¼ cup milk, 2 T chopped green onions, 1 tsp chopped basil, 1 tsp chopped thyme, Seasoning Rub, Hot Sauce, ¼ cup breadcrumbs, Parmesan Cheese, Paprika

Directions: Heat oven to 350°, rinse mushroom using cold water, in a skillet on medium-high heat, melt butter, with onions, celery, bell peppers and garlic, sauté until onions are soft, add flour and mix, while stirring add the milk, bring to a low boil and add crawfish, green onions, basil, thyme, season to taste with Seasoning Rub and hot sauce, remove from heat and add breadcrumbs and let stand so breadcrumbs can absorb moisture, once the mixture has cooled, begin filling each mushroom while placing filled mushrooms on a baking sheet, top with parmesan cheese and paprika, bake in an oven at 300° for 15 minutes

Crab Meat Casserole – 1 lb fresh crab meat, 1 stick of butter, 3 T flour, 2 cups of milk, 1 small minced onion, ½ tsp celery salt, 1 T minced parsley, 1 T minced green pepper, 1 beaten egg, Hot Sauce, 1 tsp Seasoning Rub, 1 cup breadcrumbs

Directions: Make white sauce with ¾ stick of butter, flour and milk, add onion, celery salt, parsley, green pepper, dash of hot sauce, egg. In a separate bowl add dash of hot sauce, Seasoning Rub and crab meat, mix well. Put crab meat mixture in 1½ quart casserole pour white sauce over crab meat mixture, sprinkle top with breadcrumbs and melted butter, bake at 350° for 15 or 20 minutes.

BBQ Pecans – 4 cups of pecan halves, 2 T butter, ¼ cup Worcestershire sauce, 1 tsp Cane Syrup, 1 T BBQ sauce, Hot Sauce, Salt

Directions: Heat oven to 325°, using a cast iron skillet, melt butter over medium-high heat, add Worcestershire sauce, cane syrup, Seasoning Rub, hot sauce (to taste) and stir, slowly add pecans while stirring in order to coat both sides, spread pecans on a baking sheet and bake for 15 minutes, stir every 5 minutes so as not to burn, cool before serving as pecans hold heat.

Bayou Crab Casserole – 1 lb white lump crab meat, 1 tsp Seasoning Rub, 1 chopped bell pepper, 1 chopped large onion, 6 chopped celery stalks, 1 large can of mushrooms, Juice of 3 cloves of garlic, 4 T bacon drippings, 6 slices of dry toast, 1½ cans of chicken broth, 1 tsp oregano, Hot Sauce, ¾ cup chopped parsley, ¾ cup cracker crumbs, 3 T butter

Directions: Sauté onions, bell pepper, celery, mushrooms, and garlic juice in bacon drippings, soak toast in chicken broth and add to pan, add Seasoning Rub and simmer for about 10 minutes, add parsley and remaining chicken broth, add crab meat, mix well and pour into buttered casserole. Cover with cracker crumbs and dot with butter, bake at 350° for 20 minutes.

Oysters Up – 2 dozen live oysters, 1 finely chopped clove of garlic, Hot sauce, 8 strips of bacon, Ketchup

Directions: Rinse oysters with cold water, open oysters and remove top shell, place small amount of garlic on oyster, dash of hot sauce, 1/3 strip of bacon  as well as a dash of ketchup on top of the oyster, Broil in oven for 15 minutes at 350°.

Oysters Bienville – 48 live oysters, 2 lbs boiled shrimp, 2 cans mushrooms, 2 T minced garlic, 1 finely chopped large onion, 1½ cups of milk, 1½ cups of chicken broth, ½ lb butter, ½ cup cream, ½ cup of white wine, 4 T flour, 1 lb grated sharp cheese, 1 cup of breadcrumbs

Directions: Dice the shrimp and mushrooms, mix and simmer milk, broth, butter, cream, wine and flour, add chopped ingredients, and simmer for 15 minutes, put oysters in shells on rock salt and run under hot broiler for 2 minutes, drain excess water onto rock salt, pour sauce on each oyster and run under broiler for 2 minutes, add grated cheese breadcrumbs, brown under broiler and serve hot.

Baked Artichokes – 24 oz artichoke hearts, ½ cup reserved artichoke juice, ½ cup olive oil, ½ cup melted butter, ¼ cup chopped black olives, 1 T minced garlic, 1 T olive juice, 1½ cup Italian breadcrumbs, ½ cup mozzarella cheese

Directions: In a sauté pan, heat olive oil and butter over medium-high heat, add artichokes, olives, garlic and sauté for 3 – 5 minutes, add olive and artichoke juice, pout contents of skillet into a 2 quart sauce casserole dish and add breadcrumbs, mix well, cover casserole with cheese and breadcrumbs, bake uncovered for about 30 minutes at 350°.

Holiday Soufflé – 2 lbs chopped carrots, ½ cup melted butter, 1 cup sugar, 2 T flour, 1 tsp baking powder, 1 T pure vanilla extract, nutmeg, cinnamon, 3 beaten eggs, 1 T powdered sugar

Directions: Pre-heat oven to 350°, in a large pot add water, lightly salt and bring to a boil, add carrots and cook until tender, remove carrots and place in a large bowl and mash, add melted butter, sugar, flour, baking powder, vanilla, nutmeg and cinnamon to taste, and well beaten eggs, pour mixture in 2 quart casserole dish, bake for 30 minutes.

Herb-Roasted Potatoes – 2 lbs washed new potatoes, ½ cups chopped onions, ½ cup chopped red bell peppers, ½ cup chopped yellow bell peppers, 2 T minced garlic, 2 T chopped rosemary, 2 T chopped Thyme, ¼ cup olive oil, ¼ cup melted butter, 2 T red wine vinegar, Salt and Pepper, Seasoning Rub

Directions: Rinse potatoes, place in a large bowl, add all ingredients, mix well, add salt, pepper and Seasoning Rub, cover and refrigerate overnight, heat oven to 400°, place contents from bowl onto a large baking sheet, place pan in oven and bake until potatoes are tender, stir periodically.

 

 

 

 

 

 

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