CajunSue's Recipes Hello, welcome to my Cajun recipe page. These are some of my favorites. I will change them from time to time. If you have a good Cajun recipe you would like to share email them to me. Lets get to cooking. Ummmmmm!!!!Good stuff...... MO MO's Homemade Cajun Spice 1/2 cup Paprika 2 tbsp. Cayenne Pepper 1 and 1/2 tbsp. Garlic Powder 1/2 tsp. Black Pepper 1/4 tsp. Salt 1/2 tsp. Basil 1/2 tsp. Tarragon 1/2 tsp. Thyme leaves(grounded) Mix all ingredients in a bowl. Store spice in a jar with a lid. Use seasoning to taste. For any recipe that calls for a Cajun Seasoning. BOUDIN (pronounced Boo-dan) 2 lb. Pork meat(30% fat or so) 1 1/2 lbs. Pork liver(or add 1 1/2 more pork meat) 2 tsp. Salt 2 tsp. Pepper 1 Large Onion 3 bunches Green Onions(chopped) 12 cups Cooked Rice 1 tbs. chpped parsley 1 lot of Sausage Casing Cook meat, liver, salt and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup of green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Corn Maque Chox (pronounced-Corn Mock shoe) 12 Ears Sweet Corn 1 Onion 1 Green Pepper 2 Tomatoes 1 Stick Butter 1 tbs. Salt, Pepper, Cayenne Pepper To Taste Chop the onions and bell pepper finely. Cut corn off the cob keeping the juice. Sauté onion, bell pepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender. Red Beans and Rice 6 cups water 1 lb. Dried small Red Beans or Red Kidney Beans 2 tbs. Vegetable Oil 1 Onion (finely chopped) 2 Smoked Ham Hocks 1/2 tsp. Salt 1/2 tsp. Pepper 2 cups cooked rice Add beans and boil briskly for 2 minutes. Turn off heat and let the beans soak for 1 hour. In a separate pan, sauté onion and garlic until wilted. Stir in beans and liquid. Add ham hocks and pepper. Add enough water to cover the mixture. Bring to a boil and simmer partly covered for 2 hours, until beans are tender. Add water and stir as needed to keep beans wet. During the last 30 minutes, mash some of the beans against the side to form a gravy. With tongs remove the ham hocks. Separate the meat and return it to the pot. Before adding the salt, taste to see if it needs it. Serve over rice. How To Make Roux (pronounced Roo') Roux is the base for just about every Cajun dish. You add 1/3 cup of vegetable oil and 3 tablespoons of flour in a cast iron skillet or frying pan on low heat and stir constantly until mixture is the color of dark fudge and you think the house is going to burn down. Or the easy way for those of you that don't want to smoke the house up there is Roux you can buy in a jar, the best I have found is RajunCajun Brand. I never measured how much flour and oil I used before now, us Cajuns don't measure much stuff, you just do allot of tasting. Shrimp Etouffée 1/2 Cup butter 2 Medium Chopped Onions 1 Cup Chopped Celery 1 Cup Chopped Green Onions 2 cloves minced garlic 1/2 cup Flour 4 cups water 2 cans (16 oz.) Tomatoes Drained 2 tbs. Lemon Juice 1 tsp. Salt 2 lbs. Shrimp (peeled and devained) In large saucepot or Dutch oven, melt butter; add onions, celery, green onions and garlic. Cook 5 minutes or until tender. Add flour; stir until well blended. Stir in water, tomatoes, lemon juice, salt. Bring to a boil. Reduce heat and simmer, covered, 30 minutes; stir occasionally. Add shrimp and TABASCO® brand Pepper Sauce. Simmer 5 minutes longer or until shrimp turn pink.Serve over rice. Makes 8 servings. Shrimp Gumbo 1 Cup Roux 1 Large Onion chopped 2 lbs. Shrimp (peeled and devained) 1 Bunch Parsley(minced) 1 Bunch Green Onion Tops (chopped) 4 tsp. each Salt, Pepper, Cayenne 3 Cups cooked Rice Gumbo File (Opional) 1.In a gumbo pot , sauté onion in roux until wilted. 2.Add 8 cups cold tap water. 3.Add salt and pepper. 4.Bring to a boil. 5.Reduce heat and cook for an hour, stirring occasionally. 6.Add 1 cup hot water if the mixture gets too thick. 7.Add shrimp and cook for 20 minutes. 8.Add parsley and onion tops and cook for 10 more minutes. 9.Remove from heat, cover, and let stand for 15 minutes. 10.Serve over rice. 11.Sprinkle with filé. Boiled Crawfish You will need to cook this outside. You need big pot filled with water,50lb. bag of live crawfish,lemons,onions,3 bottles tabasco,2 boxes salt, corn on cob, new potatoes,3 or more bags of crawfish boil, melted butter to dip crawfish in) Wash crawfish off with water hose in bag, throw everything else in pot, bring to boil and put enough crawfish in to fill pot, have ice chest ready to put them in, boil til dem crawfish are red, about 15 minutes, scoop dem out and the potatoes and corn, then add somemore crawfish in pot. How to EAT Crawfish! First you squeeze tail off and peel, then dip in butter and eat, or you can do like my family does, Squeeze tail off then suck da head, then eat the tail, the stuff in da head aint guts, it is fat, I don't suck da heads myself. Ummmmmmmmmmmm!!! How To Set The Table To Eat Crawfish! Use your best China, put Newspaper over picnic table, paper towels, Beer, paper plates, and garbage can at end of table. Oh forgot you can add beer to pot too, Take a sip and poor in, take a sip and poor in, and that is all there is to it.....   Couche Couche 1/4 cup oil 2 cups yellow cornmeal 1-1/2 teaspoons salt 1 teaspoon baking powder 3/4 cup milk 3/4 cup water Heat the oil in a heavy pot or preferable a cast iron dutch oven. Mix the dry ingredients, then add the milk and water. Pour the batter into the hot oil, and allow a crust to form on the bottom before stirring. Reduce heat to low and stir occasionally; cook for about 15 minutes. Serve in bowls with milk and sugar, like a hot cereal. Serves 4.     These two recipes are from my friend Cajun Don. You can visit him at his hideaway below just click on the award he gave me. thank you my friend for these recipes.... Baked Eggplant with Shrimp or Crawfish INGREDIENTS SERVES ONE  1/4 cup butter 1/4 cup diced onion  1/4 cup diced celery 1/4 cup diced green pepper  1 medium eggplant 1 tablespoon flour  1 tsp. Salt 2 chicken bouillon cubes  1/2 cup boiling water 3/4 cup cooked rice  1/2 pound boiled peeled shrimp or crawfish. Cut each shrimp or crawfish into 3 or 4 pieces.  2 tablespoons dry breadcrumbs 1 tablespoons oil  PREPARATION  1. Heat 1/4 cup butter in skillet. Sauté onions, celery and green pepper for about 5 minutes or until tender. 2. Cut eggplant in half, lengthways. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes.  3. Blend flour and salt into sautéed vegetables, add cubed eggplant, cover and cook over medium heat for five minutes. 4. Dissolve bouillon cubes in boiling water, pour into mixture and add rice and shrimp or crawfish. Toss lightly and heat thoroughly. Stir occasionally.  5. Fill eggplant shells with rice mixture. Mix bread crumbs with oil. Sprinkle on top with breadcrumbs. 6. Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes until breadcrumbs are golden brown. TURTLE SOUP INGREDIENTS: 2 Pounds of Turtle Meat (cubed) 3 Bay leaves 2 Sticks Butter (unsalted) 1/2 Tsp Oregano 1 Cup All Purpose Flour 1/2 Tsp Thyme 1 Cup Celery (diced) 1 Tsp. Course Black Pepper 2 Cups Yellow Onions (diced) 1 1/2 Cups Tomato Puree 3 Tbs Minced Parsley 1 Quart Beef Stock Juice of One Lemon 6 Hard Boiled Eggs (chopped fine) Salt and Cayenne Pepper to Taste Shots of Dry Sherry INSTRUCTIONS: In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side. "Lost Bread" in the sense that it's stale)  2 eggs, beaten light 1 cup milk 3 Tablespoons powdered sugar Crated Rind of 1 lemon Stale bread Cinnamon, nutmeg Make a batter of eggs beaten very light, sugar, and milk. Add lemon peel. Soak slices of stale bread in it for a half hour. Lift bread out, lay in a pan of boiling fat, and fry golden. Drain, sprinkle with sugar, cinnamon, and nutmeg. Serve hot... In other states this is popular under the alias "French Toast" . Thank you Anna!!! Cajun Meatloaf 1 tsp chili powder 1 tsp Salt 1 tsp Ground cayenne pepper 1 tsp Black pepper 1/2 tsp White pepper 4 Tablespoons butter 3/4 cup Finely chopped onions 1/2 cup Green bell peppers, chopped 1/4 cup Green onions, finely chopped 2 tsp Minced garlic 1 Tablespoon Tabasco sauce 1 Tablespoon Worcestershire sauce 1/2 cup Evaporated milk 1 1/2 lb Ground beef * 1/2 lb Ground pork* 2 each Eggs, lightly beaten 1 cup oatmeal Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Worcestershire and seasonings. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.    Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F to 400F for about and hour or until done. Serve immediately as is or with Very Hot Cajun Sauce for Beef.   *..If you want to make this with ground beef only, omit the pork and increase the beef to 2 lbs.. Thank you Melinda for this recipe!!!!     BACK TO HOME