Ragin' Cajun & Seafood

Crustacious Crab Cakes

Ingredients:
1 large egg
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon red bell peppers
1/2 c. carmelized onions-drain excess butter
2 teaspoons parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon fresh thyme

1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb dungeness crabmeat, lightly squeezed if wet
4 cups fresh breadcrumbs
3 tablespoons parsley
4 tablespoons unsalted butter

Method:
In a small food processor, combine egg, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
Pulse to mince the vegetables and combine the ingredients.
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
Transfer mayonnaise mixture to a large bowl and stir in sour cream, 3/4 cup of the bread crumbs, then carefully fold in crabmeat.
Gently form into 8 crabcakes, about 3 inches across and 3/4-inch thick.
Put the fresh bread crumbs in a shallow container and stir in parsley.
Lightly dredge the crab cakes on both sides in the bread crumbs.
Chill for at least 1 hour (preferably longer).
Put 2 large nonstick skillets over medium heat and
add about 2 tablespoons butter to each pan.

SEAFOOD GUMBO

Recipe Source based on: Paul Prudhomme- Serves 10
Ingredients:
1 pound medium fresh shrimp
2 pounds fresh clams
1 1/2 cups crab meat
2 pounds diced chicken or fryer w/ thin skin
5 cups CHICKEN STOCK
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons Sweet Paprika
1 teaspoon Salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
oil for frying
1 cup flour
1/2 tablespoon thyme
1/2 teaspoon oregano
3/4 cup margarine
2 cups chopped onion
1 cup chopped celery
2 cups chopped green bell pepper
3 tablespoons gumbo file
1 tablespoon Tabasco sauce
8 cloves garlic
2 tablespoons Worcestershire sauce
3 cups rice

Cajun Meatloaf

Ingredients: Seasoning Mix: 1 tablespoon salt 2 whole bay leaf 1/2 teaspoon cumin 1 teaspoon cayenne 1/2 teaspoon nutmeg 1/2 teaspoon white pepper 1 teaspoon black pepper Regular Ingredients: 4 tablespoons butter 1 cup very finely chopped onion 1/2 cup very finely chopped celery		1/2 cup green bell peppers 1/4 cup green onion 2 teaspoons minced garlic 1/2 cup evaporated milk 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 1/2 cup catsup 1 1/2 pounds ground beef 1/2 pound ground pork 2 eggs lightly beaten 1 cup dry bread crumbs
Method: Combine Seasoning mix in a small bowl, set aside. Melt butter in a 1 quart saucepan over med. heat. Add the Worcestershire,Tabasco, onions, celery, bell pepper, green onions, garlic, and seasoning mix. Saute until mixture starts sticking, about 6 min., scraping bottom well. Stir in the milk and catsup. Continue cooking for about 2 min. Remove from heat and allow mixture to cool at room temp. Place the ground beef and pork in an ungreased 13 x 9 inch baking pan. Add the eggs, the cooked vegetable mixture, removing the bay leaf, and the bread crumbs. Mix by hand until completely combined. Shape mixture into a loaf and bake uncovered @ 350? for 25 min. Then raise heat too 400? and continue cooking til done about 35 min. longer.

Cajun Roasted Pork

Ingredients:
1 1/2 teaspoons salt
2 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon cayenne
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
Regular Ingredients:
1 tablespoon vegetable oil
3 tablespoons butter
1/2 cup very finely chopped onion
1/2 cup celery
1 tablespoon minced garlic
1/2 cup finely chopped green pepper
1 4 pound boneless pork loin roast

Place all ingredients except the roast in a large skillet. Saute about 4 min. over high heat. Cool.
Meanwhile, place the roast in a baking pan, fat side up. Make saveral deep slits in the meat with a knife, to form pockets, being careful not to cut through the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub the rest of vegetable mixture over the entire roast by hand.
Bake uncovered at 275? for 3 hours, then @ 425? until dark brown on top, and meat is white in center, 10-15 min. longer.

Boudin Sausage

Ingredients:
2 1/2 pounds ground pork
1 pound ground beef
2 quarts water
1 cup onion chopped
5 cloves garlic chopped
1/2 cup green bell pepper chopped
1/2 cup celery chopped
4 1/2 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup celantro chopped fine
1 cup green onions chopped
6 cups cooked rice
1 1/2 inch casings, (4 feet)
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce

Method:
Simmer the prok, beef, water, onions, garlic, green peppers, celery, 1 tsp. salt, 1/4 teasp. cayenne, and 1/4 tsp. pepper for 1-1/2 hours.
Remove from heat, & drain reserving 1 c. of the liquid.
Add the rest of the ingredients and mix together adding the broth a little at a time. Use a feeding tube or funnel to stuff the casings.
BE SURE TO ALLOW ALOT OF ROOM IN THE SAUSAGE. DO NOT OVERSTUFF FOR IT WILL EXPAND AND POP WHEN YOU COOK IT.
Poach the sausages in boiling salted water for 5 min.

Chicken Big Mamou

Ingredients:
6 quarts hot water
1/4 cup vegetable oil
2 tablespoons salt
1 1/2 pounds fresh mastaccoli or spaghetti
Seasoning mix:
2 teaspoons thyme
1 1/2 teaspoons cayenne
1 teaspoon white pepper
3/4 teaspoon black pepper
1 tablespoon sweet basil leaves
Chicken Seasoning Mix:
2 teaspoons salt
1 teaspoon white pepper
3 teaspoons garlic powder

1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon sweet basil
2 pounds boneless chicken cubed
1 stick butter
1 cup very finely chopped onion
5 medium garlic clove
2 teaspoons minced garlic
3 1/4 cups Rich chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
2 16 oz cans Contadina tomato sauce
2 tablespoons sugar
2 cups finely chopped green onion

Method:
Combine Seasoning mix in a small bowl, set aside.
Combine Chicken seasoning mix in a small bowl, set aside.
In a 4 quart saucepan, combine half of the butter, onion, and garlic cloves and saute over med. heat for 5 min. Add minced garlic and the seasoning mix and cook until onions are browned.
Add 2-1/2 cups of the stock, the worcestershire, and Tabasco. Bring to a fast simmer and cook about 8 min. stiring often. Stir in the tomato sauce and bring mixtur to a boil. Stir in the sugar and 1 cup of the green onion and gently simmer uncovered about 40 min.

Method:
In a giant stockpot add your chicken stock, thyme,oregano, salt, red pepper, paprika, salt, the white and black pepper, Tobasco, Worcestershire, and put on low simmer for about an hour.
Prepare all seafood and chop all vegetables before starting.
In a giant frypan or black skillet, add about 1/2 c. oil and gradually add flour on high heat and make a dark rough the color of a penny. When it reaches color, add onion, green pepper, celery, and garlic. Cook within rough for about 10 min.
Add this rough mixture to your chicken stock. Stir well and put on simmer. If stock is not "stew" thick, you will need to make more rough and add to stock.
Start rice and cook according to package directions.
Fry chicken chunks, or fryer chicken in oil. Add to stock.
At the very last, add all of your seafood and cook for 5 more min. until seafood is cooked.

Rub chicken seasoning mix all over chicken and fry in the rest of the butter along with the rest of the green onion 10 min. When the tomato sauce has simmered about 40 min., stir in the fryed chicken mixture and heat through. Add remaining chicken broth to your cooked pasta and toss.
Serve sauce over pasta.

Shrimp/Crab Boil Dinner

Recipe by Michelle Vincent (me)
Feeds approx. 4 people

Ingredients:
2 tablespoons Zataran's Crab Boil (more if you like it spicier)
LARGE pot for boiling live crab
1- 1-1/2 pounds of FRESH shrimp, HEADS ON
1 1-1/2 pound LIVE crab
4 fresh corn ears split in two's
1-2 whole yellow onions cut in 4
16 small red-skinned potatoes
Salt for water, Tobasco for table
Thousand Island dressing and tartar for dipping all

Method:
Bring LARGE stock pot of water to rolling boil (salt some) Add crab boil to water. Add potatos, corn, onion. Meanwhile, fill sink with luke warm water and place live crab in water for approx. 8 minutes. When the the potato is tender to pierce, remove all the vegetables from the boiling water, cover and keep warm. Dunk crab quickly into water that has returned to a ROLLING BOIL. Use long fork to be sure it is fully submerged. Cook crab for 20 min. (use timer) Remove crab to plate and let cool some. Add shrimp and cook until just pink, remove. Piece crab up, pulling off legs and halving the body. Serve seafood and vegetables all in a large bowl or pot.

New Orleans Black Muffins

Ingredients:
3/4 cup hot water
1/2 cup molasses
1/4 cup milk
2 cups whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans

Method:
Combine all ingredients. Bake 425? for 20-35 min.
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Per serving: 258 Calories; 4g Fat (12% calories from fat); 5g Protein; 51g Carbohydrate; 50mg Cholesterol; 302mg Sodium

Toni Lee's Cornbread

Ingredients:
2 cups flour
2 cups cornmeal
1/2 - 1 cup milk
1 cup sugar
2 eggs
1 tablespoon baking powder
2 sticks butter
1/2 teaspoon salt

Method:
Mix flour, cornmeal, sugar, baking powder and salt in large mixing bowl. Make a well in the center of the mix and add add eggs one at a time while mixing. Start adding milk until correct consistancy is achieved. Melt butter in the 9 x 11 pan (coat pan) Pour remaining butter into mixture and mix well . Bake 400 for approx. 30-40 min. until golden around edges.
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Shrimp (or crawfish) Etouffee

Ingredients:
2 quarts chicken broth

Seasoning Mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers

See below for Method:

Roux and Gravy:
7 tablespoons vegetable oil
3/4 cup flour
2 cups chicken broth

Finish:
7 tablespoons vegetable oil
6-8 tablespoons unsalted butter, divided, to your taste
2 lbs medium shrimp, peeled
1 cup very finely chopped green onions
1 cup chicken broth
4 cups hot cooked rice

Method:

1. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.

2. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled wisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!

3. Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.

4. Gravy: Bring the chicken broth to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.

5. Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.

6. Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and saute 1 minute, stirring constantly.

7. Add the remaining 3-4 T butter, chicken broth and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.

8. Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.

9. Plate rice in a ring and pour etouffee into center; serve immediately.

Grilled Halibut Cheeks
in Lemon Sauce

Ingredients:
2 tablespoons butter
1 large red onion, chopped
4 to 5 cloves garlic, sliced
1 teaspoon salt
1/2 to 1 tablespoon chopped chives
2 lemons zested and grated, plus juice from 1/2 lemon
1/2 teaspoon chopped dill
1/4 to 1/2 cup white zinfandel
2 tablespoons olive oil
2 tablespoons capers
1 pound halibut cheeks

Method:
Preheat the grill.
In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.

Emeril Lagasse's
BAM Seasoning

Recipe by Emeril Lagasse

Ingredients:
2 1/2 tablespoons Paprika
2 tablespoons salt
2 tablespoons Garlic Powder
1 tablespoon Black Pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Method:
Combine all in a seasoning shaker.

Cajun Dumplings

Ingredients:
4 eggs
1/2 cup minced onion
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon dry mustard
1 teaspoon cayenne
3/4 teaspoon thyme leaves
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/2 cup milk
1 stick melted butter
2 1/2 cups flour

Method:
In a large mixing bowl, combine the eggs and onions. Beat vigorously with a metal whisk until frothy, about 2 min. Add baking powder and seasonings and whisk until blended. Stir in the milk and butter. Gradually add the flour and beat until smooth, adding about 1/3 of the flour at a time. Form balls and cook in boiling water or in your chicken stock.
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Source: Paul Prudhomme
Serves 4

When butter is melted, add 4 cakes to each pan. Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

Source: REVISED Etta's Crab Cakes (famous in the Northwest)
Serves 4 (actual photo)