Cajun Food

3 More Cajun Recipes To Try At Home!

 

Ollie Master Pralineres

Acadia, was a French settlement established in 1604 in what is now New Brunswick, Nova Scotia, and Prince Edward Island, Cajun cuisine is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants who were deported by the British from French Acadia in Canada to the Acadian region of Louisiana through the port of New Orleans. It is what could be called a rustic cuisine spirited by the influence of both Spanish and African cultures. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice special made sausages, or some other seafood dish, and the third containing whatever vegetable is plentiful or available. Ground Cayenne & Fresh Black Pepper are used often. Oh...by the way don't forget your VERMILION PRALINES!

 

Crawfish or Shrimp Etoufee

• 1 lb. peeled Crawfish or Shrimp: order
• 1 chopped Onion
• 1 chopped Bell Pepper
  
• 2 chopped cloves of Garlic
• 1 TBS Flour
• 1 TBS Cajun Seasoning: order
• 1 stick Margarine
• 1 bunch Green Onions chopped
• 1/4 bunch fresh Parsley chopped
• 1 cup Water
• 2 cups cooked Louisiana long grain rice: order

Saute onion, bell pepper & garlic in margarine until transparent, then add flour & cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice. Serves 4 

Authentic Cajun Gumbo

6-8 quarts of Water 1/3 jar Savoie's Roux (Roo) 6 TBS Cajun Seasoning *** ORDER 2 TBS salt 1 Onion chopped 1 Bell Pepper chopped 1 stalk Celery chopped 1 bunch Green Onions chopped 1/3 bunch fresh Parsley chopped or 2 TBS dried Parsley flakes 1 3-4lb. whole Chicken cut in pieces 1 lb. Sausage (pork/beef mixed) cut in 1'' pieces 3 cups cooked Louisiana long grain rice In a large pot combine 6-8 quarts of water with 1/3 jar of Savoie's roux, and 2 TBS salt, stir well. Add onion, bell pepper, celery, and bring to boil. Cook over medium heat for approx. 2 hrs stirring frequently. Add sausage (boil first to rid excess grease)and cook for 40 min. Add cut up chicken (preseasoned with cajun seasoning) and cook over low to med. heat for 1hr. Approx. 20 min. before gumbo is done add green onions and parsley. Serve gumbo over cooked Louisiana rice. Potato salad is a favorite dish served with gumbo. You can substitute the chicken and sausage with fresh seafood. Crawfish, shrimp, oysters, crabs- 3lbs. total. After simmering for 2hrs add seafood & cook for 20 more min. Serves 8

Shrimp Creole

• 3 TBS Cooking Oil
  
• 2 lbs Shrimp peeled
• 1 large chopped Onion
• 1 large chopped Bell Pepper
• 2 stalks chopped Celery
• 3 chopped Garlic cloves
• 1 8oz can Mushroom pieces
• 1 1/2 TBS Cajun Seasoning: order
• 1 tsp Salt
• 1 1/2 tsp Cayenne Red Pepper
• 1 8 oz can Tomato Sauce
• 2 1/2 cups cooked Louisiana long grain rice

Saute onion, bell pepper, celery and garlic in cooking oil. Add drained mushrooms, tomato sauce, and 1 can water. Cook over low heat for 1 hr. Add shrimp (preseasoned with cajun seasoning, salt and cayenne pepper), simmer for 20 min. Serve over cooked Louisiana rice. Serves 6 

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