Make your own free website on Tripod.com
RECIPE SOURCE
Front Page | Recipe Source for Cajun, Creole and Louisiana Recipes id 1 | BBQ, Beef, Chicken, Pork, Seafood and Charts | Texas, Tex - Mex and Mexican Recipes and More | All Recipes Free On-line Dictionary 8 | new | new | new | new | new | New | Submit A Recipe Sign Visitors Book | Taco Salad by Sharon Stacy | new 40
Recipe Source Archives for Cajun and Creole Recipes 1 - 22

Our Recipe Source Archives consists of all the recipes we have recieved by our visitors. No recipe has been altered, all have been listed and posted as we have recieved them. Each one is numbered for your convience. You can print this whole page, or use the other options below. They are all free! I can also send you your recipe if you select the number and request it in our Contact Page. OH THERE ALL SO GOOD! 

Contact All Recipes Recipe Source

(1) Roux Flower: (2) Roux: (3) Barbecued Ribs: (4) Mama's Cajun Chilie: (5) Cajun Back Ribs: (6) Cajun Deep Fried Turkey: (7) Cajun Fried Turkey: (8) Cajun Halibut: (9) Cajun Hambugers: (10)  Cajun Meat Loaf:  (11)  Cajun Onions: (12) Cajun Oven Fried Potatoes:  (13) Cajun Oven Fried Vegetables:  (14) Cajun Pork Roast:  (15) Cajun Pork Tenderloin with Vegetables:  (16) Cajun Potato Salad:  (17) Cajun Prime Rib: (18) Cajun Rib-Eye Steak:O-THIS-IS-So-GOOD  (19) Cajun Shrimp: Recipe Source (20) Cajun Shrimp with Rice:  (21) Cajun (Spicy) Potato Salad:  (22) Cajun Stuffed Peppers:

Our new feature, now you can send your recipe or recipes of choice to yourself. Select your choices below, Highlight your Choice, Copy, and Past in E-Mail bar form above. Enter your address or where you want to send your selection to and then click send. This is the quickest way, and you will have it almost instantly. Enjoy your new flavors. O THERE SO GOOD!!

Recipe Source Archives for Cajun and Creole Recipes 1 - 22
( 1 ) Roux Flower:
4 cup All purpose flour
This  flour  may be used in making that most basic of  Cajun   sauces , the  roux .

All Cajun recipies calling for a sauce begin with "First you make a roux".

A normal roux is made with equal parts flour and oil, with water or  stock  added when the roux is at the desired degree of doneness. This flour allows you to dispense with the oil and still have the desired flavor.

Place the flour in a large  skillet  over high heat; with a wire whisk, stir constantly for 25 minutes or until the flour begins to turn a light brown, similar to light  brown sugar . If the flour begins to darken too fast, remove it from the heat and stir to allow the flour to darken evenly before putting it back on a lower heat setting.

When it has reached the desired color, remove from the heat and continue stirring until completely cooled. Sift the flour into a covered container and store until needed.

Note: This will tire you out and must be done with no interruptions. If the flour is burned, throw it out and start over. It is actually much harder than a true roux, but it is worth it to get the true flavor of the cajun dishes.
 
 
( 2 ) Roux:
1/2 cup All Purpose Flour
1/2 cup Cooking Oil

In a heavy  skillet  or 2 quart saucepan, stir together  flour  and cooking oil until smooth. Cook over medium-high heat for 5 minutes then  reduce  heat to medium. Cook and stir about 10 minutes more until a reddish brown  roux  is formed. DARKER ROUX: 1. If you want a dark roux, prepare the roux as directed above, except cook and stir over medium heat about 15 minutes instead of 10 minutes or until a dark, reddish brown roux is formed.
 
 
( 3 ) Barbecued Ribs:
4 lb Pork ribs, cut in pieces
1 Lemon
1 Large onion
1 cup Catsup
1/3 cup Worcestershire sauce
1 tsp Chili powder
1 tsp Salt
2  Dashes Tabasco sauce
2 cup Water

Place ribs in shallow  roasting  pan, meaty side up. On each piece, place a slice of unpeeled  lemon , a thin slice of  onion .  Roast  in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue  baking  in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the  sauce  every 15 minutes.
 
 
( 4 ) Mama's Cajun Chilie:
2 lb Ground chuck
1 can (12-oz) tomato juice (more if needed)
1 can (10.5-oz) diced tomatoes with green chilies
1 Green bell pepper, diced
1 Onion, chopped
1 can (16-oz) kidney beans
1 can (12-oz) beer
6 tbl Commercial chili powder
1 tsp Salt
Diced cheddar cheese and fritos, for garnish

In a large  skillet  over medium heat, cook  beef  until no longer pink. Drain off fat and transfer to a large pot along with the remaining ingredients except the garnishes. Bring to a boil, then lower heat and simmer 3 hours, adding more  tomato  juice if necessary.
Adjust seasonings and serve with  Cheddar   cheese  and Fritos
 
 
( 5 ) Cajun Back Ribs:
4 lb Pork ribs
3 tbl Paprika
1/2 tsp Red pepper flakes
1 tbl Garlic powder
2 tsp Oregano
2 tsp Thyme
1/2 tsp Salt
1/2 tsp White pepper
1/2 tsp Cumin
1/4 tsp Nutmeg

Combine all seasonings and  dust  all surfaces of ribs with mixture. Prepare medium-hot coals in covered  grill , banking coals when hot. Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.
 
 
( 6 ) Cajun Deep Fried Turkey:
10 gal Peanut oil
10 lb Turkey, up to 15 lbs
6 tsp Salt
6 tsp Paprika
6 tsp White pepper
6 tsp Cayenne
6 tsp Accent, opt
16 oz Liquid crab oil concentrate

Note: Not recommended for indoor cooking. Rinse  turkey  inside and out. Mix 1 part  crab  boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.) Cover turkey with foil and refrigerate over night. Heat oil to 350 . CAUTION: Use a grease thermometer to monitor the oil. It may ignite if the temperature goes beyond 375 . Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer. NOTE This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed.
 
 
( 7 ) Cajun Fried Turkey:
SEASONING MIX:
2 tsp Salt
2 tsp Cayenne
TURKEY:
1 10 pound dressed turkey, (10 to 12 pounds) preferably fresh (never frozen) and not injected with butter seasonings, or other flavorings
4 tbl Unsalted butter
3/4 cup Onions, finely chopped
1/4 cup Celery, finely chopped
3 tbl Garlic, minced
2 tbl Green peppers, from hot pepper sauce, finely chopped
1 tbl Salt, plus
1 tsp Salt
1 tbl Cayenne
1 tsp Blank pepper
1/2 cup Chicken stock
2 tbl Worcestershire sauce

FRYING:
5 gal Vegetable or peanut oil

If at all possible, select a fresh (never frozen)  turkey  and one that has not been injected with  butter , seasonings, or other flavorings. You need a food injector with a fairly large hole to inject the turkey. Do this a day ahead, then cover and refrigerate until ready to cook. It is best to fry the turkey outdoors, using a propane burner or other outdoor cooking equipment on a concrete slab or some type of solid, level, and non slippery surface. A few drops of oil will probably bubble over, so have some old towels handy for wiping up slippery  spots . Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. To prepare the turkey: If your turkey comes with a metal prong that holds the cavity closed, remove and set aside. Remove the  giblets  and neck from the turkey checking both ends. Remove any "pop-up" doneness indicator. In a large  skillet , melt the butter over high heat until half melted. Add the  onions  and  saute  about 3 minutes, stirring occasionally. Add the  celery ,  garlic , hot  peppers ,  salt ,  red pepper , and the black pepper. Cook until the mixture is a rich golden brown, about 3 minutes, stirring and scraping the pan bottom frequently. Add the  stock  and  worcestershire  and bring to a boil, stirring constantly. Remove from heat and cool slightly. Blend on highest speed until mixture is a very smooth  puree , pushing sides down as needed.

Rinse and drain turkey well. Pour puree into the injector and inject into the turkey. Insert to the bone or to the depth of the injector needle, without piercing through the cavity. To fill the injection hole with as much puree as possible, begin to draw the needle out while injecting firmly. Make holes about 2 inches apart and use most of the puree in the meatest areas. Be sure to inject some of the puree in the upper joint of the wing. Pour any remaining puree into the cavity of the turkey and rub it over the inner surface. Set turkey aside. Sprinkle the reserved seasoning mix evenly over the bird and inside the cavity, rubbing it in by hand and using it all. Place the neck back inside the cavity. Close the legs with the metal prong or tie with kitchen twine. Cover and refrigerate overnight.

Equipment: Assemble all equipment and utensils before starting to fry the turkey. You will need: A propane burner or other heat source with an adjustable control capable of a strong flame.

A very deep pot (8 gallon or larger) so the turkey will be totally submerged in hot oil with plenty left over a depth of several extra inches for the oil to bubble in without bubbling over.

A large boiling or fry basket large enough to hold the turkey and fitting into the pot. The turkey will be slipped into and lifted out of the bubbling hot oil in the basket.

A thermometer that reads up to at least 400 degrees and has a long probe and clip so it can be left in the oil while the turkey fries.

Two strong utensils for turning the turkey (20 inches or longer). It may be necessary to weight the turkey down by inserting a long-handled heatproof fork securely under the metal prong or by pressing down with some utensil. Do not use anything that would keep a section of skin from being exposed to the hot oil for frying.

A large platter or pan lined with several thicknesses of paper bags to drain the turkey once it's fried.

Plenty of hot pads.

Old towels to deal with any spilt oil. Let the turkey come to room temperature for 1 hour before frying. Place the turkey on its back inside the fry basket. Place the basket in the EMPTY pot and measure the turkey's height in the pot with a ruler. Remove basket and turkey. Place pot on the burner and fill with oil at least to cover the height of the turkey. Remember, the oil will be higher in the pot with the turkey submerged. It is recommended that a  dress  rehearsal be held to make sure that you can slip the turkey into the pot gently. Any splashing with super hot oil can be very dangerous. To fry: Heat oil to 400 degrees. VERY CAREFULLY AND SLOWLY lower the basket containing the turkey into the oil. Immediately adjust the flame down slightly and maintain a temperature lowered to as close to 350 degrees as possible. Oil should be hot enough to bubble during frying but not so hot that it burns the meat. Make sure the turkey is submerged while frying.

Let the turkey fry until the juices run clear when you insert a skewer into the breast meat. Total frying time will be between 35 and 45 minutes. The fried turkey will look very dark brown when done. Carefully remove the basket and turkey from the hot oil and place turkey breast side down on a platter or pan lined with several thicknesses of brown paper bags and let drain for about 5 minutes. Then turn turkey over to drain and cool about 15 minutes before slicing. Again, be very careful with the hot oil. It is deadly.
 
 
( 8 ) Cajun Halibut:
1/4 tsp salt
1 tsp freshly ground black pepper
1/4 tsp red pepper
1/4 tsp paprika
1/4 tsp garlic powder
4 Halibut steaks  (4 oz ea)

In a small bowl, combine the  salt , black and ground  red  peppers  ,  paprika , and  garlic  powder; mix well. Rub evenly over both sides of the fish.
Preheat a large nonstick  skillet  over medium heat. When hot, remove from the heat and, away from the cooking surface, coat with nonstick cooking spray.
Return the skillet to the heat, add the fish, and cook for 3 to 4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Serve immediately.
 
 
( 9 ) Cajun Hambugers:
2 lb Ground beef
1 Green pepper, minced
1/2 cup Scallions Or Green Onions, chopped
3 Cloves garlic, minced
2 tsp Ground cumin
2 tsp Dried oregano
1 tsp Dried thyme
1 tsp Paprika
  Red Pepper Flakes, to taste
  Salt, to taste
6 Hamburger buns, toasted

Combine the  beef , green  pepper ,  scallions , and  garlic  in mixing bowl. Add the  cumin ,  oregano ,  thyme ,  paprika  and  red pepper  flakes and  salt  to taste and mix until blended. Shape the meat into 6 patties.
Broil , fry on or  grill  the meat to desired doneness. Place  hamburgers  on toasted buns and top with sliced  tomatoes  and  sour  cream   or your favorite topping.
 
 
( 10 ) Cajun Meat Loaf:
2 tbl Margarine or butter
2 med Carrots, finely chopped
1 lrg Onion, finely chopped
1 lrg Stalk celery,finely chopped
1 sm Green pepper,finely chopped
2 Garlic cloves, crushed
2 lb Ground meat for meat loaf
(veal, pork, and beef)
2 lrg Eggs
1 cup Fresh bread crumbs
1/4 cup Milk
1 tbl Worcestershire
2 tsp Salt
1 tsp Ground cumin
1/2 tsp Coarsely ground black pepper
1/2 tsp Dried thyme leaves
1/2 tsp Ground nutmeg
1/2 tsp Ground cayenne pepper
1/2 cup Plus 2 T catsup
Fresh herbs for garnish

In nonstick 12-inch  skillet , melt  margarine  or  butter  over medium heat. Add  carrots ,  onion ,  celery , and green  pepper  and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add  garlic  and cook 1 minute longer. Set aside to cool slightly. Preheat oven to 375 degrees. In large bowl, mix ground meat,  eggs , bread crumbs, milk,  worcestershire,  salt ,  cumin , black pepper,  thyme,  nutmeg,  cayenne, 1/2 cup catsup, and cooked vegetable mixture just intil well combined but not over mixed. In 13x9  baking  pan, shape meat mixture into 10x5 inch loaf. Brush remaining 2 T catsup over top of loaf.  Bake  meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with  herbs.
 
 
( 11 ) Cajun Onions:
3 lrg onions sliced 1/4" thick

1 piece heavy-duty aluminum foil  (12" by 24") 1/2 cup  butter   (1 stick)
softened
1 teaspoon  paprika
1/4 teaspoon  garlic  powder
1/4 teaspoon dried  oregano
1/4 teaspoon freshly-ground black  pepper  1/4 teaspoon ground  nutmeg
1 pinch freshly ground  white pepper  1/2 teaspoon  Tabasco   sauce
1/4 teaspoon  Worcestershire  sauce

Place the  onion  slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice. Place the packets on a hot  grill  for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
These onions can also be cooked in a cast-iron  skillet . Melt the butter in a skillet and stir in the  spices . Add the onions and cook over high heat until the onions are limp; move the skillet to lower heat.
Note: Cajun  food is flavorful, but it should not be so hot that it overpowers your taste buds or burns your mouth. For those who want their food extra hot, leave a bottle of hot sauce on the table. Serve these onions with steaks or  pork  chops as an alternative to fried onions.
 
 
( 12 ) Cajun Oven Fried Potatoes:
1 tsp Cayenne pepper
1/2 tsp Chili powder
1/2 tsp Paprika
1/4 tsp Ground cumin
1/4 tsp Freshly ground black pepper
1/4 tsp Dried oregano
1/4 tsp Salt
2 tsp Canola oil (We used Olive Oil)
4 med Russet potatoes, cut into 1-inch cubes
Cooking spray

Preheat oven to 425 F. Line a  baking  sheet with aluminium foil. Spray foil with cooking spray. Place baking sheet in oven while the oven is preheating.
In a large bowl, combine  cayenne   pepper ,  chili powder ,  paprika ,  cumin , black pepper,  oregano  and  salt . Stir in oil. Mix well.
Add  potatoes  to  spice  mixture and toss to coat. Place potatoes in a single layer in prepared pan.  Bake , turning occasionally, until potatoes are tender and golden, about 20 to 25 minutes. Serve immediately.
 
 
( 13 ) Cajun Oven Fried Vegetables:
2 lrg Eggs
1 cup Unseasoned Dry Bread Crumbs
1/2 tsp Cajun Seasoning
8 oz Whole Mushrooms
1 med Zucchini, Diagonally Sliced
1 med Bell Pepper, Cut Into 1/2" Strips

Heat oven to 375 degrees. Grease cookie shet with  shortening . Beat  eggs  in a small bowl with fork. Mix bread crumbs and  Cajun  seasoning in small bowl.
Dip  mushrooms ,  zucchini , and bell  pepper  into egg mixture, then coat with bread crumb mixture. Arrange vegetables in single layer, pieces not touching, on cookie sheet.
Bake  20 to 25 minutes, turning after 10 minutes, until coating is golden brown. Serve hot.
Note: Cajun or  Creole  Seasoning usually contains hot peppers,  garlic  and  paprika . If you'd like a milder flavor, leave out the Cajun seasoning and use 1/4 tsp  salt  and 1/8 tsp pepper instead.
 
 
( 14 ) Cajun Pork Roast:
10 lb Boneless boston pork roast
1 cup Chopped onion
3/4 cup Choppped garlic
1 tsp Chopped parsley
1/2 cup Worcestershire sauce
2 tbl Steak sauce
2&1/2 tbl Dry mustard Seasoned salt (dry rub)
6 oz Tomato paste
3 tbl Brown sugar

MARINADE: Combine chopped  onion , chopped  garlic , chopped  parsley  with the Worchestershire sauce, steak sauce and dry  mustard . Mix well.
Make slits into  roast  and rub sauce well into and over the roast (a basteing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight).
TOMATO  SAUCE: Mix  tomato paste  and the  brown sugar  very well and set aside.
Cook roast in a covered  grill  until the internal temperature of the roast is 170 degress. Brush with  Tomato Sauce  when done and serve.
 
 
( 15 ) Cajun Pork tenderloin with Vegetables:
2 tsp Cajun Or Creole Seasoning
1 lb Pork Tenderloin
2 med Sweet Potatoes Or Yams, 3/4 Lb.
4 sm Zucchini, (1 Lb.)
1&1/2 cup Frozen Small Whole Onions
2 tbl Margarine, Butter Or Spread, Melted
1/2 tsp Dried Thyme Leaves
1/4 tsp Salt

Heat oven to 425 degrees. Rub  Cajun  seasoning into  pork . Place in ungreased jelly roll pan, 15 1/2 x 10 x 1/2 x 1 inches. Insert meat thermometer horizontally into center of thickest part of pork. Cut sweet  potatoes  and  zucchini  lengthwise into halves. Place sweet potatoes, zucchini, and  onions  around pork. Drizzle  margarine  over vegetables. Sprinkle with  thyme  and  salt .  Roast  uncovered about 35 minutes or until thermometer reaches 160 degrees. Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into thin slices. Serve with vegetables.
 
 
( 16 ) Cajun Potato salad:
 2 lb Small red potatoes
1/2 cup Chopped red onions
1/2 cup Sliced green onions
1/4 cup Fresh parsley, minced
6 tbl Cider vinegar, divided
1/2 lb Precooked smoked Kielbasa or Cajun sausage, sliced
6 tbl Olive or vegetable oil
1 tbl Dijon mustard
2 Garlic cloves, minced
1/2 tsp Pepper
1/2 tsp Cayenne pepper

Cook the  potatoes  in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add  onions ,  parsley  and 3 tbs.  vinegar ; toss.
In a medium  skillet , cook  sausage  in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to  potato  mixture. To drippings in skillet, add  mustard ,  garlic ,  pepper ,  cayenne  pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over the salad; toss gently. Serve immediately.
 
 
( 17 ) Cajun Prime Rib:
4 lb Prime rib roast (10-1/2 lbs)
1/4 cup Black pepper
1/4 cup Garlic powder
1/4 cup Salt
2 Onions, thinly sliced
SEASONING MIX (OPTIONAL)
1 tbl Plus 1 tsp, salt
1 tbl Plus 2 tsp, white pepper
1 tbl Plus 2 tsp, fennel seeds
1 tbl Plus 3/4 tsp, black pepper
2&1/2 tsp Dry mustard
2&1/2 tsp Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the  roast , standing on the rib bones, in a very large  roasting  pan.
Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black  pepper  over the top of the meat (the pepper should completely cover it); repeat with the  garlic  powder, then the  salt , totally covering the preceding layer. Carefully arrange the  onions  in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top.
Refrigerate 24 hours.  Bake  ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly.
Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast.
Season and cook in your favorite way for steaks.
 
 
( 18 ) Cajun Rib-Eye Steak:  O-THIS-IS-So-GOOD
1 cup vegetable oil
1 onion thinly sliced
1 tbl garlic powder
1 tbl freshly ground black pepper plus
1/2 tsp freshly ground black pepper
3 beef rib-eye steaks  (16 oz ea)
1 tbl paprika
1&1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp freshly ground white pepper

Combine oil, sliced  onion ,  garlic  powder and 1 tablespoon black  pepper  in 13- by 9- by 2-inch glass  baking  dish. Add steaks to  marinade , turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine  paprika ,  cayenne ,  salt ,  white pepper  and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon  spice  mixture.  Grill  or  broil  steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve. Begin marinating the steaks a day ahead.
 
 
( 19 ) Cajun Shrimp: Recipe Source
1/2 cup Olive oil
6 Garlic cloves, chopped
4 Green onions, chopped or you can use one regular onion diced
12 Dried hot red chiles
14 dsh Hot pepper sauce
2&1/2 lb Med. shrimp, peeled, tails left on
1/2 cup Soy sauce
French bread

For years my favorite recipe has been a dish called Cajun Shrimp , which I'm about to pass along. But first let me say that what everybody likes about it is the dipping sauce that the shrimp swim in and that you soak up with french bread.
So here's the real reason for this message since we live in a small town,"Corsicana Tx." and not near the coast, decent shrimp is hard to come by. So I thought I'd just make the sauce, without shrimp. Quick, easy and wonderful!!!

Heat oil over med-high heat in a large skillet, add  garlic and saute a bit.
Add onion  if using regular onion let it saute a while too. Add chiles and hot pepper sauce and simmer for three minutes. add  soy sauce and shrimp and simmer 2 to 4 minutes till shrimp are done. Serve in bowls with bread for dipping.

Notice that when I assembled the ingredients I left out the shrimp. That's because, the last time I made it I just made the sauce for dipping. If you actually have shrimp, you add it when you add the soy sauce.. if you're not gonna use shrimp, you might add a few drops of fish sauce instead, but beware of saltiness  the combo of soy sauce and fish sauce can make a salty broth.
 
 
( 20 ) Cajun Shrimp with Rice:
1 cup Diced Andouille sausage
1/2 cup Corn oil
2/3 cup Flour
3/4 cup Diced green bell pepper
3/4 cup Diced yellow onion
6 Garlic cloves, minced
1 cup Chicken broth
2 tsp Minced fresh thyme
2 tsp Oregano, (optional)
3 cup Chopped fresh tomatoes
1/8 tsp Cayenne pepper
1/8 tsp White pepper
1/8 tsp Black pepper
1 pch Salt
Juice of 2 lemons
1 lb Large shrimp, peeled, deveined, And tails removed
6 cup Cooked rice, still warm Crawfish, for garnish

In a  skillet  over high heat, brown  sausage  until thoroughly cooked.
Transfer cooked sausage to a plate. Add  corn  oil to the sausage grease in skillet. Heat the oil until very hot. To prepare  roux , gradually whisk in  flour  and cook for about 10 minutes, whisking constantly. Flour mixture will turn from beige to light brown to mahogany brown. Do not allow roux to burn. When roux is mahogany brown, immediately add  pepper ,  onion  and  garlic , and stir for 1 minute. Add  stock ,  thyme ,  tomatoes  and seasonings and stir to blend.
Lower heat and simmer for 15 to 20 minutes or until vegetables are tender. Squeeze  lemons  over  shrimp  and toss to coat. Add shrimp and cooked sausage to skillet and cook until shrimp turns pink. Mound rice on center of plate and spoon shrimp mixture around sides. Garnish with crawfish.
 
 
( 21 ) Cajun (Spicy) Potato Salad:
4 med -size white or red Potatoes, cooked, peeled and chopped
3 Eggs, finely chopped
1/4 cup Finely chopped onions
1/4 cup Finely chopped bell peppers
2 tsp Ground red pepper (preferably cayenne)
2 tsp Prepared mustard
1/4 tsp White pepper

In a large bowl combine all the ingredients, mixing well. Refrigerate until ready to serve
 
 
( 22 ) Cajun Stuffed Peppers:
3 lrg Green Bell Peppers
1 tsp Olive Oil
1 lrg Onion, chopped
1 tsp Bottled Minced Garlic
1 tsp Cajun Seasoning
1/2 lb Reduced Fat Kielbasa Sausage
2 can Stewed Tomatoes (14 1/2 Oz.)
1 can Fat Free Chicken Broth (14 /1/2 Oz.)
1&1/2 cup 5 Minute Rice
1 can (15 Oz) Red Kidney Beans, drained
Tabasco Sauce, to taste

Rinse the  peppers  and cut them in half. Remove the seeds and membranes.
Place the pepper boats into a 9 by 12-inch  baking  dish. Pour 2 cups of water into the dish, taking care not to get any inside the pepper cavities.
Cover dish with microwave-safe plastic wrap and microwave the peppers on high until the peppers are just crisp-tender, about 5 to 6 minutes.
Meanwhile, heat the oil on medium in a 12-inch nonstick  skillet  that has a lid. Peel and coarsely chop the  onion , adding it to the skillet as you chop. Add the garlic and Cajun  spice, and raise the heat to medium-high.
Cut sausage link into quarters to make long strips.Cut each strip into 1/4-inch slices. Add the sausage to the pan. Add broth, tomatoes and rice to the skillet, cover and raise heat to high to bring the broth to a boil.
Meanwhile, rinse and drain the beans, add to the skillet and recover pan.
Continue to boil until rice is tender, about 5 minutes.Uncover and boil, stirring occasionaly, for 1 minute to thicken the  sauce .To serve, remove the peppers from the dish with a slotted spoon, draining any water. Place a pepper half on each plate and fill the cavities with  stuffing. Spoon the remaining stuffing around the outside of the peppers. Serve at once.