Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
allon stock pot with a pasta insert, 3/4 full with
Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
Cooking time is chilling time.
orn bread and smothered cabbage (recipe# 25265) Enjoy your feast for
owder, 1 1/2 teaspoons Cajun seasoning, 1/2 teaspoon garlic
n prepare dish, add uncooked pasta and pour *chili sauce over
Combine 3 tablespoons of the cajun spice and 1 tablespoon of
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
Peel and devein the shrimp.
In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
Heat the remaining 1 T oil in a skillet.
Add the onion and garlic.
Cook until tender.
Add the cream of chicken with herbs soup, milk and paprika.
Bring to a boil.
Add the shrimp mixture to the skillet.
Cover and cook on low heat for 5 minutes or until the shrimp are done.
Serve the shrimp over cornbread or biscuits.
Garnish with the fresh chives.
inutes.
Add peas to pasta water for last 2 minutes
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Place chicken, sausage, tomatoes, and okra in just enough water to cover chicken and cook until done.
Take chicken out of broth and pull meat off of bone.
Put chicken back in broth with all seasonings and shrimp.
Mix cajun gumbo mix as directed.
Pour in the pot with other ingredients and cook until shrimp are done. Serve over rice.
eep.
Add olive oil, Cajun seasoning, garlic, rosemary leaves and
Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
inutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer
top the cooking. Add the cajun seasoning to your roux, along
Saute peppers, onions and garlic in olive oil.
Add shrimp and heat through.
Cook pasta 1 minute.
Serve on heated plates.
Pasta on bottom, shrimp on top.
ugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed
Place cream cheese in medium microwave-safe bowl.
Microwave on HIGH 30 seconds or until softened.
Add mayonnaise and shisk until smooth.
Chop crabmeat, celery and green pepper then add to bowl.
Stir in pressed garlic and cajun seasoning, mix well.
Cover and refrigerate 3 hours to let flavors blend.
Serve with toasted bread or crackers.