101 Cajun Recipes by CajunParty.com

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Appetizers/Dips

  Cajun Party Cheese Balls
  Cheese Straws
  Cajun Party Dip
  Cream Cheese Dip
  Shrimp Dip
  Spinach & Artichoke Dip
  Fried Pickles
  Grilled 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

 

 

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Smoked Meat Recipes

Cajun Party Smoked Brisket – 1 4 lb brisket flat, 1/2 cup of crab boil, boiling pot, Cajun Party Seasoning Rub

Cajun Party Smoked Brisket

Directions: Fill boiling pot about ¾ full of water and add crab boil, bring water to boil and insert brisket flat, boil for 5 minutes and turn off fire, cool to room temperature, pre-heat smoker to 220°, remove brisket flat from boiling pot and place in a pan, rub Cajun Party Seasoning Rub over brisket flat on both sides, set brisket on smoker and close lid, smoke for 3½ to 4 hours (cover for the last hour in aluminum foil) or when internal temperature approaches 170°. Slice thinly across the grain.

Cajun Party Smoked Chicken  – 1 3 to 4 lb chicken, ½ cup Italian salad dressing, ½ tsp Worcestershire sauce, ½ cup Cajun Party Seasoning Rub

Cajun Party Smoked Chicken

Directions – Rinse chicken and pat dry, mix Italian salad dressing and Worcestershire sauce in a bowl, inject the chicken breast, leg and thighs with the marinade, rub the outside of the chicken with the Cajun Party Seasoning Rub, heat smoker to 225° and smoke for 4 hours.

Cajun Party Drunken Chicken – 1 3 to 4 lb chicken, ½ cup Italian salad dressing, ½ tsp Worcestershire sauce, ½ cup Cajun Party Seasoning Rub, 1 can of beer

Cajun Party Drunken Chicken

Directions – Rinse chicken and pat dry, mix Italian salad dressing and Worcestershire sauce in a bowl, inject the chicken breast, leg and thighs with the marinade, rub the outside of the chicken with the Cajun Party Seasoning Rub, heat smoker to 225°, place beer can on grill and place chicken on the beer can, smoke for 4 hours.

Cajun Party Smoked Pork Tenderloin – 1 2 lb trimmed pork tenderloin, ¼ cup bourbon, 2 Tbsp sugar cane syrup, 1 tsp Cajun Party Seasoning Rub, 2 Tbsp Worcestershire sauce, 1 tsp garlic powder, ¼ cup of water

Directions: Mix Cajun Party Seasoning Rub, Worcestershire sauce, garlic powder in the ¼ cup of water, inject the pork tenderloin with the marinade, heat smoker to 225°, mix bourbon with sugar cane syrup and coat the outside of the tenderloin, place tenderloin on grill and cover, smoke until internal temperature at the thickest part reaches 160° should be about 2 hours.

Cajun Party Smoked Turkey – 1 10 – 12 lb Turkey, Cajun Party Creole Seasoning, 2 Tbsp Worcestershire sauce, 1 tsp garlic powder, ½ cup of warm water, ½ stick of melted butter

Cajun Party Smoked Turkey

Directions: Mix Worcestershire sauce, garlic powder, melted butter in the 1/2 cup of warm water, inject the turkey with the marinade, heat smoker to 230°, coat the outside of the turkey with Cajun Party Creole Seasoning, place turkey on the grill and cover, smoke until internal temperature at the thickest part reaches 170°  or 40 minutes per pound.

Cajun Party Smoked Pork Sausage – 10 lbs ground pork, 3 oz salt, ¾ oz sugar, ½ oz black pepper, ¼ oz sage, collagen casings

Cajun Party Smoked Pork Sausage

Directions: Mix ingredients and grind through 3/16 plate, stuff in collagen casings, prepare smoker to 220°, place sausage in smoker and smoke up to six hours until the internal temperature reaches 165°.

Cajun Party Smoked Hot Pork Sausage – 10 lbs ground pork, 3 oz salt, ¾ oz sugar, ½ oz black pepper, ¼ oz sage, 1 cup Cajun Party Creole Seasoning, collagen casings

Directions: Mix ingredients and grind through 3/16 plate, stuff in collagen casings, prepare smoker to 220°, place sausage in smoker and smoke up to six hours until the internal temperature reaches 165°.

Cajun Party Smoked Dry Baby Back Ribs – 2 racks of baby back ribs, 4 oz Cajun Party Seasoning Rub

Cajun Party Smoked Baby Back Ribs

Directions: Remove silver skin from backside of ribs, rub the rib rack with Cajun Party Seasoning Rub, cover and refrigerate overnight, heat smoker to 225°, place rib racks on the grill and cover, smoke for 4 hours.

Cajun Party Smoked Wet Baby Back Ribs – 2 racks of baby back ribs, 4 oz Cajun Party Seasoning Rub, 6 oz bbq sauce

Directions: Remove silver skin from backside of ribs, rub the rib rack with Cajun Party Seasoning Rub, cover and refrigerate overnight, heat smoker to 225°, place rib racks on the grill and cover, baste with bbq sauce after the 3rd hour and smoke for 1 more hour.

Cajun Party Smoked Burgers – 2 lbs ground meat (85/15 mix), 1/2 cup of Cajun Party Seasoning Rub

Cajun Party Smoked Burgers

Directions: Heat smoker to 225° (the important point here is to use indirect heat, not direct like in grilling), place meat in a bowl, add Cajun Party Seasoning Rub and Worcestershire sauce, mix lightly and make 4 - ¼ inch thick patties. Place patties in smoker and smoke until internal temperature should be around 160° for medium and 170° for well.

Cajun Party Smoked Boston Butt – 1 7 lb Boston Butt, Cajun Party Seasoning Rub, 16 oz Apple Juice, 4 oz Worcestershire Sauce

Cajun Party Smoked Boston Butt

Directions: Heat smoker to 220° (the important point here is to use indirect heat, not direct like in grilling), mix apple juice and Worcestershire sauce and pour in a plastic sprayer bottle. Place Boston Butt on grill and spray with apple juice mixture then sprinkle with Cajun Party Seasoning Rub, keep doing this process each hour for 7 hours, remove meat from smoker when internal temperature has reached 165°.

Safe Food Temperatures
Ground beef, pork, veal - 160ºF 
Ground chicken, turkey - 165ºF 

Whole Chicken - 180ºF 
Whole Turkey - 180ºF
Whole Duck - 180ºF
Whole Goose - 180ºF
Poultry Breast - 170ºF
Poultry other parts - 180ºF
Fresh Pork medium - 160ºF
Fresh Pork well done -
170ºF
Fresh Beef med-rare - 145ºF
Fresh Beef medium - 160ºF
Fresh Beef well-done - 170ºF