========================================================================== CAJUN OYSTER DRESSING Serving Size : 12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Chicken Gizzards 2 pounds Chicken Livers 1/2 gallon Oyster 1/2 cup Parsley -- chopped 2 bunches Green Onion -- chopped 9 cups Cooked Rice (Equals 3 Cups Raw Rice) 1 stick Butter (Use Half To Dot) Salt And Pepper To Taste In a separate pots, boil the gizzards,livers and oysters. Boil the gizzards until you can mash with fingers about 30 minutes. Boil the livers for 25 minutes. Boil the oysters for 10 minutes reserving the stock. Chop everything into small pieces. Boil parsley and green onion in the oyster stock about 10 minutes. Combine gizzards, livers, oysters, rice, parley and greeen onion mixture. Blend in a little of the stock at a time until mixture is soft to allow for loss of moisture during baking. Pour into a foil lined buttered casserole and dot with butter. Bake covered in 350 degree oven for about 1 hour. - - - - - - - - - - - - - - - - - - ========================================================================== Bean And Macaroni Soup Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups White Beans -- cooked 1/4 pound Bacon -- cut into pieces 1 cup Elbow Macaroni 3 tablespoons Oil 1/2 cup Mushrooms -- sliced 1 large Onion -- chopped 1 cup Carrots -- sliced 1 cup Celery -- chopped 2 cloves Garlic -- minced 3 cups Peeled Tomatoes -- cut up 1/2 teaspoon Dried Basil 1/4 teaspoon Pepper 2 quarts Hot Water 1/2 teaspoon Sugar Minced Parsley Salt In a large pot, saute bacon, onion, carrots, celery, garlic, and mushrooms. Cook until soft, about 20 minutes. Add tomatoes, sugar, basil, salt and pepper. Cook over medium heat about 15 minutes. Add beans, macaroni and hot water. Bring to a boil, cover, simmer about 1 hour. Sprinkle with chopped parsley. - - - - - - - - - - - - - - - - - - ========================================================================== Beef Stew d'Orleans Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Beef Stew Meat -- cut in 1" cubes 1/3 cup All Purpose Flour 2 tablespoons Olive Oil 2 cups Water 1 tablespoon Dry Mustard 3 cloves Garlic -- minced 1 1/2 teaspoons Chili Powder 1 teaspoon Worcestershire Sauce Salt And Pepper To Taste 1 1/2 cups Water 4 medium Potatoes -- peeled & quartered 6 small Onions -- quartered 3 stalks Celery -- cut in 1" pieces 1 large Bell Pepper -- cut in 1" pieces 1/4 cup Cold Water In a plastic bag toss meat with seasoned flour to coat, reserving remaining flour. In a large saucepan or dutch oven, brown the beef in hot oil. Remove from heat and drain. Add 2 cups water, mustard, garlic, chili powder, worcestershire sauce, salt and pepper.Simmer, covered for 11/2 hours or until meat is almost tender. Add the 1 1/2 water, potatoes, carrots, celery and bell pepper. Simmer covered, about 30 minutes or until the vegetables are done. For gravy, remove meat and vegetables. Blend the 1/4 cup cold water into the reserved flour until smooth. Slowly stir into hot liquid; cook and stir till thickened and bubbly. Season to taste with salt and pepper. Return meat and vegetables to gravy mixture. Heat through on low heat. - - - - - - - - - - - - - - - - - - ========================================================================== Blue Bayou Pecan Pralines Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Granulated Sugar 1 cup Milk 3/4 stick Butter 1 pinch Salt 1 large Kitchen Spoon Of White Corn Syrup 5 cups Pecan Halves Combine surgar, milk, butter, salt and syrup in a saucepan, cook until mixture forms a soft ball in cold water, add the pecans, boil once more until forms a soft ball in cold water, remove from heat and cool, beat and drop by tbs. on waxed paper. - - - - - - - - - - - - - - - - - - ========================================================================== Boiled Crawfish Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole Lemon -- diced 9 cloves Garlic -- diced 3/4 cup Cayenne 3 cups Salt 6 medium Onion -- quartered 2 pounds Small Potetoes Add to boiling water, the above ingredients. Add crawfish to boiling water. Boil about 20 minutes. Let soak 15 to 20 minutes. - - - - - - - - - - - - - - - - - - ========================================================================== Bubba's Favorite Fruitcake Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pecans -- chopped 3/4 cup Dates -- chopped 1/2 cup Cherries -- chopped 1/2 cup Candied Pineapple 2 1/2 cups Flaked Coconut 1 cup Sweetened Condensed Milk Combine all ingredients and put in small loafpan that has been well buttered and floured or lined with waxed paper. Over the top, alternate pecan, cherry and pineapple halves for decorations. Bake at 325 degrees for 50 minutes or until slightly brown. Cool slightly, then invert on waxed paper and do not lift pan until cake drops down. Leave cake remaining on peper until cold and firm; this takes several hours. - - - - - - - - - - - - - - - - - - ========================================================================== Cajun Barbeque Butter Serving Size : 12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds unsalted butter -- softened 1 tablespoon cayenne 1 tablespoon black pepper 2 teaspoons salt 1 tablespoon crushed red pepper 1 tablespoon dried thyme 1 tablespoon dried basil 1 teaspoon dried oregano 1 1/2 ounces fresh garlic -- minced 2 tablespoons Worcestershire sauce NOTE: Use "Cajun Barbeque Butter" to make "Cajun Barbeque Shrimp." See recipe in this cookbook. Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed. - - - - - - - - - - - - - - - - - - ========================================================================== Cajun Dip Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8 Oz. Pkgs. Cream Cheese -- 8 2 Glass Cont. Old English Cheese Spread Onion Juice (Equivelant Of 1 Onion) Garlic Juice (Equivelant Of 5 Cloves) 1 can Smoked Oysters Or Clams Smush the whole sheebang together and mix well. Chill. - - - - - - - - - - - - - - - - - - ========================================================================== Cajun Rice Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Olive Oil 1 1/2 cups Raw Rice 1 1/2 pounds Ground Beef 1 large Onion -- chopped 1 large Green Pepper -- chopped 3 stalks Celery -- chopped 2 cloves Garlic -- minced 1 Bay Leaf -- crushed 1/4 cup Parsley -- chopped 1/4 cup Green Onion -- chopped 3 teaspoons Salt 1 3/8 teaspoons Red Pepper 1 Large 14 Oz Can Whole Tomatoes 1 6 Oz. Can Tomato Paste 1 cup Water Brown meat, drain. Saute onions, pepper, garlic and celery in oil until tender. Add rice and cook 5 minutes, stirring constantly.Remove from heat, add all other ingredients and bake at 350 degrees oven in shallow pan. Cover and bake for 1 1/2 hour or until rice is tender. - - - - - - - - - - - - - - - - - - ========================================================================== Cajun Shrimp Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable Oil 1/4 cup Red Wine 1/4 cup Soy Sauce 1 teaspoon Grated Lemon Peel 1/4 cup Fresh Lemon Juice 1/4 cup Fresh Parsley -- minced 2 tablespoons Worcestershire Sauce 2 tablespoons Red Wine Vinegar 1 tablespoon Red Wine Vinegar 1/2 tablespoon Paprika 1 tablespoon Dry Mustard 1 tablespoon Garlic -- minced 1/4 teaspoon Red Pepper 48 large Shrimp -- shelled & deveined 16 Skewers, If Bamboo, Soak In Water 1 Hour Put marinade ingredients into a large bowl and wisk until well blended. Add shrimp and marinate at least 10 minutes but not more than 30 minutes, stirring once. Drain marinade into as medium-sized saucepan. Bring to a boil, reduce heat and simmer 3 to 4 minutes. Meanwhile thread shrimp 6 to 2 skewers. You should have 8 double skewers with 6 shrimp. TO GRILL: cook shrimp 4 to 6 inches above hot coals, 1 1/2 to 2 minutes per side until pink and just barely opaque in the center. TO BROIL: Broil 4 to 6 inches from heat source as directed. Serve with hot marinade as a dipping sauce for shrimp or bread. - - - - - - - - - - - - - - - - - - NOTES : There are only 155 calories per serving. Any dieter will love this dish. ========================================================================== Chicken Okra And Seafood Gumbo Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Frying Chicken -- cut up 3 stalks Celery -- chopped 1 cup Canola Oil 1 cup Flour 1 large Onion -- coarsely chopped 1 large Bell Pepper -- coarsely chopped 2 cans Shrimp And Okra Gumbo 1 pound Fresh Or Frozen Shrimp 1/2 pound Crabmeat Onion Tops -- chopped Parsley -- minced Salt And Pepper To Taste Make a roux with the oil and flour. Make the night before and refrigerate, that way you can take all the oil off the top and your gumbo will not be oily. Heat roux, add celery, onions, bell pepper and saute until wilted. Add cut up chicken. Mix well, add water and salt and pepper, let come to boil. Add enough water to cover chicken (about 6 cups). After water comes to boil cook on low heat about 1 hour, add shrimp and okra gumbo, shrimp and crab meat. Let cook until shrimp and crab meat is hot. At this point add onion tops and parsley. Serve with rice. - - - - - - - - - - - - - - - - - - NOTES : I find that adding water after the vegetables are wilted is alot easier to mix. After the sauce is well mixed and simmering I add the ========================================================================== Crawfish Borderlaise Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Crawfish Meat 1 tablespoon Butter 2 tablespoons Onion -- minced Red Pepper 1/2 pint Cream Sauce 1 Glass Red Wine 1/2 teaspoon Salt Cook onion in butter, add the wine, meat and the cream sauce with seasonings. boil up once. Serve hot on toast or in patty shells. - - - - - - - - - - - - - - - - - - ========================================================================== Crawfish Cajun Style Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Mayonnaise 1 clove Garlic -- minced 1/2 cup Evaporated Milk 1 pound Crawfish -- peeled 2 ounces Parmesan Cheese 1 large Egg -- beaten 1/4 cup Parsley -- chopped 8 ounces Fettucine Noodles -- cooked Salt And Pepper To Taste In saucepan, mix together mayonnaise and garlic. Gradually add milk; heat thoroughly, stirring occasionally. Add crawfish and cheese. Cook only until crawfish are done. Season to taste. Remove from heat; blend in eggs and then parsley. Toss hot fettuccine with the sauce. Enjoy! - - - - - - - - - - - - - - - - - - NOTES : Shrimp may be used instead of crawfish. ========================================================================== Crawfish Gumbmo Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Shortening 1 cup Flour 2 large Onions -- chopped 2 stalks Celery -- chopped 1 large Bell Pepper -- chopped 2 gallons Live Crawfish 8 cups Water Season To Taste Parsley Onion Tops Gumbo File Heat shortening, add flour, stir until brown. Add onions, celery and bell pepper, stir until soft. To this add the fat that has been extracted from the crawfish heads, stirring constantly until shortening floats on top. Add water and seasoning and let simmer on low heat for 30 minutes. Thirty minutes before serving, add shelled crawfish tails and let simmer for 30 minutes more. Just before serving add parsley, onion tops and file powder to improve the flavor. - - - - - - - - - - - - - - - - - - ========================================================================== Creole Chicken Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Chicken -- cut up 12 medium Tomatoes 1 large Sweet Pepper -- finely chopped 1 large Onion -- chopped 2 stalks Celery -- chopped 2 cloves Garlic -- minced 1/4 cup Olive Oil 1/3 cup Flour 1/2 cup Red Wine 1/4 teaspoon Basil 1 tablespoon Parsley -- minced 1/2 teaspoon Chili Powder Salt And Hot Pepper Sauce To Taste Peel 6 tomatoes, dice and set aside. Cut remaining tomatoes in wedges and refrigerate. Cook chicken in hot oil until brown. Remove and set aside. Make a roux with oil, add onion, pepper and garlic. Cook 15 minutes stirring occasionally. Return chicken to mixture, add remaining ingredients and diced tomatoes. Cook until chicken is tender. Add tomato wedges. Cook for 10 minutes longer. Serve with rice. - - - - - - - - - - - - - - - - - - ========================================================================== Creole Shrimp with Grits Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Lean Bacon -- cooked & crumbled 5 tablespoons Bacon Drippings 2 large Onions -- quartered 1 medium Red Pepper, Seeded -- cut into strips 1 Jalapeno Pepper, Seede -- minced 4 cloves Garlic -- minced 1/2 cup All Purpose Flour 3 pounds Shrimp -- peeled & deveined 3 cups Water 2 tablespoons Worcestershire Sauce 2 teaspoons Soy Sauce 1 tablespoon Thyme Leaves -- chopped 3 tablespoons Parsley -- chopped Cooked White Grits Salt And Freshly Ground Pepper To Taste Juice Of 1/2 Lemon Tabasco Sauce In the 5 tbs. of bacon drippings, fry the onion, pepper, garlic and jalapeno over medium heat until soft, about 3 to 4 minutes. Remove to a bowl with a slotted spoon and set aside. Reserve the bacon drippings. Pour the seasoned flour onto a plate and dredge the shrimp lightly in the flour. Reheat the bacon drippings and brown the shrimp over medium heat for 2 to 4 minutes. Remove from pan and set aside on a plate. Return the onion, pepper and garlic to the pan. Sprinkle with 2 tbs. of the flour and saute over medium heat to a golden brown. Add the water, worcestershire sauce, soy sauce, lemon juice and hot pepper sauce. Simmer uncovered for 30 minutes over low heat. Add shrimp, thyme and 1/2 of the parsley to the mixture. Season with salt and pepper and continue cooking over low heat for 20 minutes longer, adding water as needed to create a thick sauce. Serve the mixture over hot grits and sprinkle with the crumbled bacon and remaining parsley. - - - - - - - - - - - - - - - - - - NOTES : If you prefer serve with rice or whatever you desire. ========================================================================== Easy Jambalaya Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 Oz. Can Beef Broth 1 1/2 cups Rice 1 teaspoon Red Pepper 1/2 pound Mushrooms -- sliced 2 cups Onions -- chopped 1 tablespoon Salt Or To Taste 1 pound Smoked Sausage -- cut up 1 pound Shrimp, Crawfish, Or Crab Wash rice and drain. Place rice, beef broth and mushrooms in rice cooker. Add onions. seasonings and seafood of your choice. Turn cooker on. When finished stir. Let steep for 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : I saute the mushrooms in butter with salt and pepper before adding them to the rice, it makes for a better flavor. ========================================================================== Iberia Baked Stuffed Oysters Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Oyster 1/2 stick Butter 1 cup Italian Bread Crumbs 1 cup Crab Meat 1 tablespoon Parsley 1 tablespoon Instant Minced Onions 1/2 teaspoon Lemon Pepper Seasoning 1/2 teaspoon Garlic Powder 1 teaspoon Worcestershire Sauce Salt And Tabasco To Taste Drain oyster, reserving liquid. Finely chop oysters. Melt butter in pan, add oysters, saute 5 minutes. Add the rest of the ingredients, except paprika, and mix well. Moisten with oyster liquid if too dry. Fill oyster shell with mixture. Sprinkle paprika over top. Bake at 375 degrees 20 to 25 minutes - - - - - - - - - - - - - - - - - - ========================================================================== Jambalaya A La Creole Serving Size : 8 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Hot Smoked Sausage -- sliced 2 14 Oz. Cans Italian Style Stewed Tomatoes 8 ounces Shrimp -- shelled & deveined 2 tablespoons Butter -- ] 1 cup Raw Rice 2 Large Clove Garlic -- minced 1 tablespoon Parsley -- chopped 1 large Onion -- chopped In a heavy 4 quart pot saute onions in butter until wilted. Set aside. In same pot brown sausage over low heat. Drain tomatoes reserving liquid. Add water to reserved liquid to measure 1 1/2 cups. Add sausage with tomatoes, shrimp and remaining ingredients. Bring to boil, stir; reduce heat to low. Cover; simmer 30 to 35 minutes or until liquid is absorbed, stirring occasionally. - - - - - - - - - - - - - - - - - NOTES : Served with french garlic bread and a salad is one of my favorites. ========================================================================== Louisiana Catfish Lafitte Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All Purpose Flour 1 Tea Creole Seasoning 1/2 teaspoon Cayenne Pepper 1/2 teaspoon Milk 1 large Eggs -- beaten 1/2 cup Milk 3 tablespoons Butter 3 pounds Catfish Fillet Oil As Needed 8 ounces Shrimp, Peeled And Deveined 1 tablespoon Garlic -- chopped 8 ounces Lean Ham -- julienned 1/2 cup Dry Vermouth 1 1/2 cups Heavy Cream 1/4 cup Scallions -- chopped fine 2 tablespoons Lemon Juice In shallow bowl, combine flour, salt and cayenne. In separate bowl, combine eggs and milk. Dust catfish with flour, dip into egg wash, then back into flour. Set aside for 10 minutes. Fry catfish in 360 degree oil until golden-brown and floating to the surface. Cook shrimp in butter until opaque. Add garlic, ham, and vermouth; cook one minute. Add cream, scallions, and lemon juice. Season with Creole seasoning and cayenne. Continue to cook, reducing sauce by one-third. Put fillets on large platter and ladle the sauce over catfish. - - - - - - - - - - - - - - - - - - ========================================================================== Louisiana Catfish Lafitte Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All Purpose Flour 1 Tea Creole Seasoning 1/2 teaspoon Cayenne Pepper 1/2 teaspoon Milk 1 large Eggs -- beaten 1/2 cup Milk 3 tablespoons Butter 3 pounds Catfish Fillet Oil As Needed 8 ounces Shrimp, Peeled And Deveined 1 tablespoon Garlic -- chopped 8 ounces Lean Ham -- julienned 1/2 cup Dry Vermouth 1 1/2 cups Heavy Cream 1/4 cup Scallions -- chopped fine 2 tablespoons Lemon Juice In shallow bowl, combine flour, salt and cayenne. In separate bowl, combine eggs and milk. Dust catfish with flour, dip into egg wash, then back into flour. Set aside for 10 minutes. Fry catfish in 360 degree oil until golden-brown and floating to the surface. Cook shrimp in butter until opaque. Add garlic, ham, and vermouth; cook one minute. Add cream, scallions, and lemon juice. Season with Creole seasoning and cayenne. Continue to cook, reducing sauce by one-third. Put fillets on large platter and ladle the sauce over catfish - - - - - - - - - - - - - - - - - - ========================================================================== Louisiana Pork Chops Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive Oil 4 1/2 Inch Pork Chops 2 cups Raw Rice 1/2 cup Onion -- chopped 1/2 cup Bell Peppers -- chopped 1 8 Oz. Can Tomato Sauce 1/4 cup Water Salt And Pepper To Taste 2 cloves Garlic -- minced In an oven-proof skillet, heat oil; fry pork chops until lightly browned, turning once. Place 1/2 cup of rice on top of each chop. Sprinkle with onion, green pepper and garlic on top of rice. In a small bowl, mix together remaining ingredients. Pour evenly over rice mixture. Bake covered at 350 degrees oven for 45 to 50 minutes. - - - - - - - - - - - - - - - - - - ========================================================================== Louisiana Yam Butter Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cooked And Sieved Yams 2 cups Apple Juice 3 tablespoons Lemon Juice dash Cloves 1/4 teaspoon Cinnamon More Or Less According To Taste 1/4 teaspoon Allspice More Or Less According To Taste 1 1/2 teaspoons Honey Or Sugar Combine all ingredients in a large heavy pot or Dutch oven. Cook uncovered, stirring frequently, over medium heat for about 10 minutes. Reduce heat to low and continue cooking to obtain consistency of apple or soft jelly; stir frequently. Remove from heat and add honey to taste. Serve warm or cold. Refrigerate yam butter in covered container for up to 1 week. This recipe may be frozen in airtight container for up to 6 months. - - - - - - - - - - - - - - - - - - ========================================================================== Lucious Crabmeat with Lemon 'n Pepper Sauce Serving Size: 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Crab Meat 4 tablespoons Butter 1/2 cup Celery -- chopped fine 1/2 cup Onion -- chopped fine 2 tablespoons Parsley -- minced 3/4 cup Mayonnaise 1/2 teaspoon Worcestershire Sauce 1/4 teaspoon Tabasco Sauce 1 10 Oz. Pkg. Frozen Patty Shells -- baked Salt And Pepper To Taste Saute celery, onion and parsley in margarine until soft. Combine with crabmeat, mayonnaise, worcestershire sauce, tabasco and salt and pepper to taste. Mix gently. Bake the patty shells according to package directions. Spoon mixture in shells. Put back in oven and bake at 325 degrees until completely heated, about 25 to 30 minutes. - - - - - - - - - - - - - - - - - - ========================================================================== New Orleans Cheesecake Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Eggs 1 1/2 cups Sour Cream 2 teaspoons Vanilla 1 8 Oz. Cream Cheese 2 tablespoons Butter 1 tablespoon Lemon Juice Blend or process eggs, sour cream and vanilla, add cream cheese and blend thoroughly. Add lemon juice, and mix well. Pour into unbaked pie crust into spring form pan. Bake at 325 degrees for 45 to 50 minutes. If you like you can brown the top by baking at 500 degrees for a few seconds. FOR PIE CRUST: mix together 1 cup graham crackers, 1/4 cup melted butter and 1/4 cup of sugar. Press to bottom of spring form pan. - - - - - - - - - - - - - - - - - - ========================================================================== New Orleans Meatloaf Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Lean Ground Beef 1 1/2 slices White Bread -- cubed 3/4 cup Condensed Milk 2 tablespoons Butter 1 cup Onions -- chopped 1 small Sweet Pepper -- minced 1 tablespoon Salt Pepper To Taste Saute onion and sweet pepper in butter until soft. Put meat in mixing bowl. Add bread whick has been soaked with milk, then the rest of the ingredients. Mix well. Form into a loaf. Put in open pan and bake in 350 degrees oven. Baste every 15 minutes or so with the following mixture: 1 cup catsup and one cup of boiling water. Cook for one hour. Do not overcook. Serve with rice. - - - - - - - - - - - - - - - - - - NOTES : Personally I use 1 cup of Hawaiian barbecue sauce and 1/2 cup of red wine and pour this mixture over the meatloaf after 30 minutes of cooking. Before adding the sauce, drain off the fat from the meatloaf. ========================================================================== Oyster Beignets Serving Size : 5 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints Oysters -- drained, chopped 1 medium Onion -- chopped fine 4 tablespoons All-Purpose Flour 1 tablespoon Biscuit Mix 1/2 teaspoon Baking Powder 2 Egg Whites 1/4 teaspoon Oregan Leaves 1/4 cup Green Onion -- chopped 1/4 cup Parsley -- minced Garlic Powder, Salt And Pepper To Taste Olive Oil For Frying Chop oysters. Combine oysters with all ingredients. Mix thoroughly. Drop by spoonfuls into deep hot olive oil. Fry until golden. Drain on paper towels. - - - - - - - - - - - - - - - - - - ========================================================================== Quick and Easy Crawfish Casserole Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Shrimp Or Crawfish 1 can Cream Of Mushroom Soup 1 can Cream Of Shrimp Soup 1 large Onion -- chopped 1 small Bell Pepper -- chopped 1 stick Butter 1 Box Yellow Rice Or 1 Cup Regular Rice -- cooked 1 can Tomatoes, Optional -- chopped Cook yellow rice according to package directions (use both packs of rice). Saute onions, bell peppers in butter until tender. Add tomatoes, cream of mushroom and shrimp soups and cook for 15 minutes. Add crawfish or shrimp. Mix all the above. Cook at medium heat until liquid cooks out. Mixture must be thick. Mix cooked rice with all ingredients in a large pan. Bake for 30 minutes in 350 degrees oven. Garnish with parsley if you like. - - - - - - - - - - - - - - - - - - ========================================================================== NOTES : Shrimps may be used instead of crawfish. Red Bean Soup Serving Size : 10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Red Kidney Beans 4 large Onion -- chopped 1 cup Celery -- chopped 1 large Hamhock Worcestershire Sauce 1 can Concentrated Bouilon Soup Red And Black Pepper To Taste 2 cloves Garlic -- minced Salt To Taste Cook beans, onions, celery and hamhock in plenty of water seasoned with salt, red and black pepper, garlic until beans become creamy. Remove beans, retaining liquid in whick they were cooked and press beans through sieve or blender until pureed. Return to liquid. Add the bouillon stock and a dash of Worcestershire sauce. Season if more is needed - - - - - - - - - - - - - - - - - - ========================================================================== Sausage Creole Serving Size : 1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Smoked Sausage, Beef And Pork Combined 1 Small Can Italian Tomatoes With Green Peppers 1 Large Onion -- chopped 1 cup Water Put sausage into skillet as it comes from package, do not cut. Add water. Turn on heat to medium and let cook approximately 10 minutes, add onions and tomatoes and let simmer 45 minutes on low heat. You may have to add more water to replenish liquid while cooking. Serve over rice or pasta. - - - - - - - - - - - - - - - - - - ========================================================================== Sweet Potatoe Custard Serving Size : 6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Sugar 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1 teaspoon Grated Orange Rind 1 3/4 cups Milk 2 large Eggs -- beaten 2 1/2 cups Raw Sweet Potato -- shredded 1 tablespoon Butter -- melted Add sugar, salt, nutmeg, orange rind, and milk to the eggs. Mix thoroughly. Add sweet potato and butter. Bake in buttered custard cups in ==========================================================================