Some people eat to live, I live to EAT!!! |
Seafood / Cajun Creoleback
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Pork/Beef/Chicken/Game
Veggies / Side Dishes
Desserts
Boiled Crawfish
40 lbs. of live crawfish
2 packages mushrooms
1 package of Louisiana brand crawfish boil
12 small red potatoes
6 lemons ( halved )
12 ears of corn
6 onions (halved )
12 bay leaves
Bring water to boil in a pot large enough to submerge Crawfish. Add seasonings ,onions,lemons. when water reaches a rolling boil add crawfish,when water comes back to a boil,boil the crawfish for about 5 mins. then add taters and corn and mushrooms. Let the crawfish soak for about 30 mins. the longer they soak the hotter they become!!! transfer the mudbugs to a styro-foam ice chest where they can stay warm. Serve with lots of cold beer!!!!
Crawfish linguini
1 lb. of cooked Crawfish Tails
1 pck. of linguini
1 pre packed Alfredo sauce
4 TBS. chopped parsley
1 TBS. butter
Boil linguini or angel hair pasta. Sauté the crawfish tails in butter and add the
sauce. When almost done add parsley.
pour tails and sauce over pasta. Serve with French bread and Wine.
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Baked Catfish
2 5oz. catfish fillets
1 TBS. salt
1 TBS. pepper
1 TBS. cayenne pepper
1 TBS. onion powder
1 TBS. garlic powder
1 TBS. cajun seasoning
2 TBS. chopped rosemary
Mix all ingredients EXCEPT ROSEMARY . Coat the fillets in the seasoning mixture, then
add the Rosemary. Pat the
seasonings into the fillets. Next, either get your Grill hot or pan. Grill your fillets
for 4 mins. on one side, flip over and
grill for 5 more mins. Or pan sear the fillets over medium high heat for 3mins. flip,for 3
mins longer. Flip again and
finish for 3 mins. longer. Your fillets should be white and flaky in the inside.
Fried Oysters( po-boy )
#Craig's Fish Fry
1 Pint of shucked oysters
Oil for frying
I use a commercial fryer or a fry daddy type fryer, but you could pan fry these as well
Drain the oysters and dredge in the fish fry. Fry at 350 degrees for 1 minute. ( A true
fried oyster is crispy on the
outside, yet almost raw in the middle. TAKE NOTE the longer you fry em the tougher
they will get.)
For a po-boy add the oysters to a loaf of French bread . Use hot sauce, Mayo, shredded
lettuce, and tomatoes.
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Hushpuppies 
2 cups of yellow cornmeal
1 1/4 cups water
1/2 cup sugar
3/4 cup unsalted butter
2 TSP. salt
1 egg beaten
2 TSP. baking powder
1 onion beaten
Mix together the dry ingredients, melt the butter and add it to the water. Combine the
wet and dry ingredients, and
mix. Add the onions and refrigerate until for 5 mins. Spoon the batter into hot oil
(320) one at a time. Fry until
they are golden brown and they float. Any leftovers give em to the dogs and yell HUSH
PUPPY!<G>
4 medium sized baking potatoes
1 cup flour
salt
milk
Cut tatters into wedges ( about 6 wedges per tatter). soak the tatters in milk for 30
mins. then salt flour them.
Fry in hot oil (360 ) until golden brown and tender ( 5-8 mins. ) then salt when you pull
em out of the oil.
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Cajun Seasoning Mix
1 TBS. Black Pepper
1TBS.Onion Powder
1 TBS. Garlic Powder
1/2 Tsp.Italian seasoning
1 TBS.Salt
1 Tsp. Sugar
1TSP.Paprika
1 1/2 TSP. cayenne pepper
Mix all spices together. I add this mix in almost all of my recipes to some extent. It is just easier than opening each spice container hundreds of times!!!!
Craig's Fish Fry
6 cups of flour
6 cups of yellow cornmeal
13 TBS. salt
1 TBS. onion powder
1 TBS. garlic powder
1 TBS. white pepper
1 TBS. cajun seasoning
1 TBS. cayenne pepper
mix together. Store in the freezer for longer shelf life. ( my dad loves this recipe,
we use it every 4th of July at our
Big Fish Fry. Over 50 family and friends show up at our Log Cabin on the lake. They eat
nearly every piece of
fried Catfish and Crappie up!!!) back to recipes
BBQ Shrimp
1 pound of Shrimp (shells on)
2 TSP. Worcestershire sauce
5 TBS. butter
juice of 1 lemon
1 TSP. cajun seasonings
3 clove of garlic (minced)
black pepper to taste
Pre heat oven too 425. in a sauce pan melt the butter, then add all the spices to the melted butter. Meanwhile, wash the shrimp and place in a glass baking dish. Pour the butter mixture over the shrimp and bake for 5 mins. Turn the shrimp and bake for 5 minutes longer. Pour the shrimp in a bowl and serve with crusty French bread.
Cajun Popcorn ( fried crawfish tails )
1 pound of crawfish tails
hot oil
Craig's Fish Fry
Bread the tails in the fish fry and deep fry the tails until golden brown. ( around 3-5
minutes.)
These scrumptious morsels are better than fried shrimp any day!!!! Also makes
great PO-BOYS!!!
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Jambalaya
3 large onions
3 cloves garlic (chopped )
1 pound of seafood (shrimp,crawfish,catfish )
2 cups of raw rice
3 cups of water
1 bell pepper (diced )
salt to taste
red and black pepper to taste
oil
In a large pot heat oil, sauté onions and garlic until soft. Add seafood and water,
heat to a simmer then add the rice.
Add the salt and peppers to taste. Cook until water is almost gone and rice begins to
puff. Lower the heat and cover.
Continue to cook over low heat for approximately 20 minutes, or until rice is tender.
Red Beans n Rice
1 Pound red beans
1 smoked ham hock
1 Large Onion diced
1 Large bell pepper diced
1 pound of Smoked sausage sliced up
3 Bay leaves
1/2 TSP. Cayenne pepper
1/2 TSP. Garlic Powder
A Dash of Hot sauce
1 TSP. Worcestershire sauce
10 Cups Water
salt to taste
3 cups cooked rice
Soak your beans overnight. The next day place beans in a large crockpot, add all
ingredients to the pot EXCEPT RICE and cover with water. Slow cook the beans for 8 hours.
remove a cup full of beans and their gravy, and blend them in blender.
Add the blended beans back in the pot ( this thickens the gravy ) Serve the beans over the
cooked rice, Serve the red beans
and rice with Crusty French Bread.
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1 stick of butter
1/2 cup flour
1 large onion chopped
1 bell pepper chopped
2 ribs of celery (finely chopped)
2 cloves of garlic (finely chopped)
salt & pepper to taste
1/4 Tsp. Cayenne pepper
1 Tsp. Cajun seasoning
1-2 cups water
2 pounds of Crawfish tail meat
tops of green onions (finely chopped)
Make a Rou with the butter and flour, the darker the roux the richer the dish!!! DON'T
BURN THE ROUX!!!!!
Once you have the roux , add onion, celery, bell pepper, and garlic. Cook until the
veggies are tender. Next add the crawfish tails and seasonings, mix well. Add the water
until you get the thickness of the Etouffee to your preference. Simmer until tails are
warmed through, add the green onions. Serve over rice.
Grannies Chicken & Dumplings
broth:
1 whole chicken
1 can of chicken broth
3/4 c whole milk
pinch of season salt
2 TSP Thyme
1Tsp Black pepper
1 cup butter
Dumplings
3-4 cups flour
1/2 cup Crisco
water
Boil chicken in water just enough to cover chicken, until tender.
Remove chicken and let cool, then pick all the meat from the chicken.
Take that broth and add the rest of the ingredients to the broth. let simmer.
Next, take flour and Crisco and cut in until small pea sizes of Crisco remain (Like making pie crust) then add enough water to make a "dough". Roll dough 1/4 thick and cut into 2x2 strips.
Bring broth to a slow boil , add chicken pieces and slowly add the dough and
one strip at a time until all dough is used. Simmer dough for 10 minutes and
then serve.
BBQ Ribs ( smoked style)
1-2 racks of ribs ( babybacks are very good,but very expensive. I use spare ribs
myself )
2 TBS. salt
2 TBS cajun seasoning
2 TBS. onion powder
2 TBS. garlic powder
Worcestershire sauce
hot sauce
muscadine wine ( or any sweet wine )
#BBQ Sauce
Mix spices together. Take a rack of ribs and rub some of the spices in, then shake on
some hot sauce and Worcestershire
and wine. Then proceed with the next rack of ribs, layering the ribs upon each other. Wrap
in foil and put in the icebox
overnight. Next day put them on the smoker and smoke em at 200 for about 8 hours. Every so
often pour some wine
on them to keep them moist!!! During the last 30 mins of smoking coat on the BBQ sauce to
avoid burning them!!!
BBQ Sauce ( Craig's Original recipe )
2 TBS. black pepper
1 TBS.garlic powder
1 TBS. onion powder
2 TBS.Worcestershire sauce
1 cup Ketchup
1/2 Cup vinegar
1/4 cup lemon Juice
1 TBS. cajun seasoning
1 finely diced onion
5 cloves of finely diced garlic
1 finely diced bell pepper
hot sauce to taste
Combine all ingredients in a sauce pot and cook over med. low heat. You need to taste
this as it simmers
and add spices or ketchup as needed. Simmer until the sauce is thickened and dark reddish
brown color.
you may want to add some honey to sweeten it up a bit. ( The darker the sauce becomes the
better it will be,
so says my friend Dodd. I have to agree with him!!! )
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Betty's BBQ Sauce
Mix all together
2 cups ketchup
2 cups water
1 tsp salt (or to taste)
1 heaping Tbs chili powder
1 cup of brown sugar (packed)
1/2 cup dry minced onion
Pour a small amount on a baking diash and place pork chops or ribs in the dish. Pour remaining sauce over the meat and bake @ 300 degrees for 2 1/2 hours. You may also use the sauce as " gravy " over mashed potatoes, and also use it to flavor a pot of beans the next day. Thank you for the recipe Betty!!!!
BBQ Ribs #2 ( Crock Pot
Method)
Take ribs and marinate as the rib recipe before. Cut the ribs up place in a crock pot. Add
plenty of sauce to the
pot and cover. Cook the ribs all day, when you get home in the evening they will be good n
tender. Great ribs
without all the work!!! ( I use this recipe during the week , so I don't have to check on
them during the day.
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1 Large pork shoulder roast
3 TBS. Cajun Seasoning Mix
6 cloves of garlic
salt and pepper to taste
1 onion chopped
1 bell pepper chopped
lots of BBQ Sauce
Brown the pork shoulder in a pan with a little oil. Place the Shoulder in the crock pot and poke holes in the pork. Place the Garlic cloves in the holes. Put the onions, and peppers in the crock and salt to taste. Cook for 6 hours. Then, put some BBQ sauce over the roast and cook for another 2 hours. After cooking take 2 forks and "pull" the shoulder apart. Discard the bone and mix the pork with additional Bbq sauce. Serve as a sandwich or alone.
Venison & Pasta
1 Pound of venison steak
1/2 wine
1/2 cup of teriyaki sauce
1 onion finely chopped
salt and pepper to taste
8 oz. tortellini (boiled )
Boil the pasta and set aside. Pound the venison using a mallet or the back of a heavy
pan, to flatten and tenderize. Mix the wine and the teriyaki. Salt & Pepper the
venison to taste,and place in the marinade for at least 1 hour. heat a frying pan with
some oil, sauté the onions and then add the venison.(DON'T OVER COOK!!!) then add the
cooked pasta and the remaining marinade.gently simmer until the pasta is warm and the
sauce is thickened.
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Panneed Chicken
2 chicken breasts
1/2 cup seasoned bread crumbs
1 TSB. Itailan seasoning
1/2 TSP. cajun seasoning
salt and pepper to taste
1 egg
1/2 cup milk
oil for frying
Take your chicken breasts and pound flat with a mallet or heavy pan (1/4 inch
thick).Season the chicken with salt, pepper,cajun spice, and Itailan seasonings. Mix the
milk and egg together and then dredge the breasts in the milk mixture.
Then bread them in the bread crumbs. put a small amount of oil in your pan , and over
medium - high heat pan fry your
Breasts until Golden Brown, flip and continue to fry the other side until browned. This
takes only a minute or two, because the breasts are so thin.
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Pork Chops
salt / pepper to taste
1/2 cup honey
2 Tsp. Sweet muscadine wine
Season the chops and place them on the grill. next mix the honey and wine
and brush on
the chops. After 10 Mins turn the chops and brush the other side. Grill until
they chops are
done.
1/2 stick of butter
1 large onion chopped fine
2 garlic cloves, chopped fine
Bunch of green onions, chopped fine
1/2 pound each of chicken livers & gizzards,minced
1 cup Raw rice
2 cups of chicken stock
salt, pepper to taste
In a skillet melt the butter. Sauté onion,garlic, and green onions until tender. Add
the gizzards and livers and cook till firm. Put mixture in saucepan. Add the rice. Add the
stock and simmer around 20 minutes, season to taste, with the salt and pepper.
Serve as a side dish. ALSO works great as a stuffing for pork chops, or even chicken.
Candied Yams (sweet potatoes)
6 large yams, sweet potatoes. sliced into rounds
6 TBS. Butter
1 cup of Brown Sugar
Pinch of Salt
Boil the yams until softened. In a sauce pan melt the butter, salt, and sugar. Place
the Yams in a casserole dish and pour the butter mixture over the yams. Bake in a 350
degree oven, Uncovered for 45 minutes.
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1 head of fresh broccoli
4 cups of cooked rice
1 can Cream of Mushroom soup
1/2 Can of Cream of chicken soup
Velveeta Cheese to taste
1 small onion, diced
salt & pepper to taste
1/2 TSP. Garlic powder
Pinch of Cayenne pepper
1/2 Cup thinly sliced celery
Sauté onion and celery until tender. Mix all of the ingredients together and place into a greased casserole dish. Adding as much, or as little cheese to your taste. Bake covered at 350 degrees, 30 minutes.
Grilled Herb Potatoes
1 pound small red potatoes
2 sprigs of fresh Rosemary
2 TBS olive oil
Salt and pepper to taste
1 small onion (finely chopped optional )
Cut the potatoes in half . Finely chop the Rosemary. In a mixing bowl add the potatoes
, oil, Rosemary, salt & pepper. (add the onions). Toss the ingredients to cover the
potatoes. Pour the potatoe mixture in a large piece of aluminium foil and fold
the corners up to form a pouch. Grill until tender. around 30 mins. * depending on the
size of the potatoes.
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Bread Pudding
1 loaf of stale French bread
1 cup of half and half cream
1 cup of milk
1 cup of sugar
2 TSP. rum
1 TSP.vanilla
1 cup soft butter
Break the bread into small chunks, and pour the milk and cream over the bread.
Cream the Butter, rum, vanilla, and sugar together. Mix all the bread, milk, and butter
mixture together,and pour into a greased baking dish. Bake in a 350 degree oven for 1 hour
or until browned on top.
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Pie Crust (recipe for a double crust )
2 cups ALL-PURPOSE flour
2 TBL.sugar
1/4 TSP.baking powder
3/4 cup. of shortening
1/4 TSP. salt
1 beaten egg
1 TSP.vinegar
ice cold water
In a bowl mix the flour, baking powder, salt, and sugar together. then cut in the
shortening until the pieces are pea sized.
in a glass measure combine 1 beaten egg , and 1 Tsp. of vinegar. Add
enough water to bring the volume up to 1/3 cup.
Add liquid to flour mixture, slowly stirring until it forms a ball. Divide the ball in
half and refrigerate 30 Minutes.
Take the dough and roll into12 in diameters, place in a pie pan.
( Now I love homemade pie crusts. I won't even consider a store bought crust!!!
DON"T BE INTIMIDATED by the crust recipe. Just remember practice makes perfect. One
more note: Don't over mix your dough, that will make a pie crust tough.) GOOD LUCK ;-)
Pecan Pie
1/2 cup melted butter
1 cup sugar
1 cup Light corn syrup
4 eggs, slightly beaten
1 cup Chopped pecans
1 Pie Crust
Combine the butter, sugar, corn syrup, and eggs. mix well until all sugar is dissolved.
Then add the chopped pecans, and mix well. (don't worry the pecans will rise to the top
during baking!) Pour mixture into a unbaked pie shell, and bake at 350 degrees for 40-45
minutes. Or until filling is firm...
( This ones a Southern favorite!!!! MY granny makes this pie and it's so good it
makes me want to slap her!!!LOL
one more note, pecan is pronounced: PA-CON----A PEE CAN IS WHAT YOU USE OUT IN THE FISHIN
BOAT)
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Homemade Vanilla Ice Cream ( I dreamed this recipe up,and it's pretty good!---This recipe is for 3
Quarts )
1 ice cream churn. there are a lot of cheap models, but if you want a dependable machine
that will last for a lifetime
get a White Mountain Ice
Cream Freezer I have the electric model. The Motor is HEAVY DUTY and
will freeze your ice
cream to a firm consistency.
3 eggs
2 1/4 cups sugar
2 cups of whole milk (buy a gallon
2 cups of half and half
1 TBD. vanilla (or 1 vanilla bean )
Beat the eggs, sugar, salt, milk, vanilla,and half and half together until the sugar is
dissolved. Refrigerate mix for 3 hours.
pour into the Freezers cylinder and top it up with more milk ( about 4 more cups ) BE
SURE TO LEAVE AT LEAST
4 INCHES FROM THE TOP OF THE CYLINDER FOR EXPANSION. Then freeze according
to the freezers
instructions.
Ice Cream ( this is a cooked custard for ice cream)
makes 6 quarts.
3 cups of sugar
3 Tbl. cornstarch
pinch of salt
6 egg yolks ( reserve the whites for later use)
3 cups milk
1 gallon of whole milk
3 Tsp. Vanilla
Beat the egg yolks, sugar, salt, and cornstarch until sugar is dissolved. in a sauce
pan heat milk and egg mixture and until it coats a wooden spoon, ( makes a custard). Cool
your custard, and transfer into your ice cream freezer. Beat your egg whites until stiff
and fold into the custard mixture also add the vanilla, then fill the freezer with the
remaining milk , DO NOT FILL OVER 3/4 FULL, SO IT HAS ROOM TO EXPAND.
Freeze according to your ice cream freezer directions.
Kingcake
1/2 cup butter
1/2 cup milk
1/2 cup sugar
1/2 Tsp salt
1/3 cup warm water
2 packeages of dry yeast
3 large eggs (beaten)
1 Tsp grated lemon rind
1 Tsp ground cinnamon
1 Tsp ground nutmeg
4-5 cups of all purpose flour
1 "baby"
Glaze
2 cups of confectoners' sugar
1 Tbl lemon juice
1 Tsp milk, or cream
In a saucepan heat butter, sugar, milk and salt until it steams. Pour warm water in a bowl and dissolve yeast in it, add a little sugar to help activate the yeast. Add the milk mixture to the flour, add the eggs, lemon rind, cinnamon, and nutmeg. Mix until it forms a ball. You may need to add more flour if the dough is too sticky. Next on a floured surface turn out the dough and knead it for 5 minutes, until it gets springy. Then place the dough in a oiled bowl , cover and let it rise until doubled in size. about 2 hours. Once it has doubled turn it out again and lighty knead, then divide the dough into 3 equal parts. roll ( with your hand) each piece of dough into long ropes around 30 inches long and then braid the dough together. Grease a baking sheet and place the bradied dough into an oval and press the ends together. Insert the "Baby" underneath the oval , cover and let proof for 1 hour. Preheat the oven to 375 degrees . After 1 hour place the oval in the oven and bake for 20 minutes. After that let it cool and combine the ingredients for the glaze and glaze it well, alternating colors of Purple, Green, and Gold with granulated sugar. ( you can find colored sugar at a cake decorating shop )
Blackberry Cobbler
4 cups of Blackberries (fresh or frozen)
1 1/2 cups of sugar
3 recipes of Pie Crust
1 cup water
juice of 1/2 lemon
1 Tsp of cornstarch mixed with some water
Make your pie crusts. In a large saucepan combine berries, sugar, lemon juice, and
water. Bring to a boil, and cornstarch.
Take 1 recipe of pie crust and cut into strips 1 inch x 2 inches, then place them into the
boiling liquid and cook for a few minutes. pour the liquid into the pie crust and cover
with the other pie crust. bake at 400 for 30 mins or until golden brown.
