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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
Creole seasoning, 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
Creole seasoning, 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, Creole seasoning, 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, Creole seasoning
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 Creole seasoning, 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 Cajun Party Dip Mix, 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 Cajun Party Dip mix
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
Creole seasoning,
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, Creole seasoning 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, Creole seasoning, 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
Creole seasoning 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 Creole seasoning, 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, Creole seasoning 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,
BBQ sauce, 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 Creole seasoning, 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
Creole seasoning 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, Creole seasoning
Directions: Rinse potatoes,
place in a large bowl, add all ingredients, mix well, add salt, pepper
and Creole seasoning, 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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