|
|
Sweet
Jalapeno Relish Party Dip
8
oz. cream cheese
8 oz. sour cream
3-5 tablespoons of Ragin Cajun Jalapeno Relish
Serve with chips or crackers!
|
|
Shrimp
or Crabmeat Dip
2 cups mayonnaise
1
grated lemon
1
tsp. Tabasco hot sauce
1
tsp. Worcestershire
1 tsp. horseradish
2 tbsp. ketchup
1 tsp. paprika
2 tbsp. chopped dill pickles
1 tbsp. grated onions
2 lbs. boiled shrimp or crabmeat
All purpose
Cajun seasoning (Ragin'
Cajun Fixin's Cajun
Seasoning)
Mix all ingredients together except for
shrimp or crabmeat. Chop shrimp and add to other ingredients. Blend
well. Season to taste with Cajun seasoning. Refrigerate 2-3 hours. Serve cold
with crackers or chips. Serves 8 to 10 people.
|
|
Etouffee
2 lbs. seafood (peeled crawfish,
peeled shrimp, crabmeat, etc.)
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped bell pepper
4 cloves chopped garlic
1 tsp. Tabasco hot sauce
1 cup hot chicken broth
1 tbsp. cornstarch
1 cup green onions
1 cup chopped parsley
1 lb. butter
paprika (for color)
All purpose
Cajun seasoning (Ragin'
Cajun Fixin's Cajun
Seasoning)
Season seafood with Cajun seasoning and set aside. In large
pot, melt pound butter. To this add chopped celery, onion, bell pepper, garlic,
and Tabasco. Cook gently until onions are transparent. Now add chicken broth and
seafood. Bring to boil, then immediately turn heat down and cook very slowly for 20
minutes, stirring often. Dissolve cornstarch in cup of liquid and stir until
smooth. Add this to mixture, stirring until fairly smooth. Add green onions
and parsley, more seasoning if needed. Cook 10-15 minutes more to bind in flavor.
|
|
Crabmeat
Au Gratin
1 large onion
3 stalks celery
2 sticks butter
4 tbsp. flour
1 large can carnation milk
2 egg yolks, beaten
1
cup green onions
1
tsp. chopped parsley
2 lbs. crabmeat
10 oz. grated cheese (Velveeta or cheddar)
1 tbsp. Worcestershire
1
tsp. garlic powder
All purpose
Cajun seasoning (Ragin'
Cajun Fixin's Cajun
Seasoning)
Sauté onions, celery, green onions, and parsley, in butter until
soft. Add flour and blend well; then add milk and mix well. Remove from heat; add
beaten eggs, crabmeat, Cajun seasoning, Worcestershire, cheese, and garlic powder. Put in
casserole dish and top with more cheese. Bake for 30 minutes at 350 F.
|
|
Stuffed
Crabs
1 lb. crabmeat
2 chopped onions
1 chopped bell pepper
4 stalks chopped celery
1
lbs. margarine
10 slices toasted white bread
3 tbsp. cooking oil
1 bunch chopped green onion tops
dash of sweet basil
All purpose
Cajun seasoning (Ragin'
Cajun Fixin's Cajun
Seasoning)
bread crumbs
Cover bread in water and soak for 15 minutes. Squeeze bread
with hand and set in colander. Sauté onions, bell pepper, and celery in oil.
Add bread, Cajun seasoning, green onion tops and dash of sweet basil. Fold in crab
meat and margarine. Stuff crabs in shell or foil tray. Then sprinkle with
bread crumbs. Place in 350 F oven for about 20 minutes. Makes 12 crabs.
|
|
Chicken
Fricassee
1 large chicken, cut up
2 large onions
1 cup cooking oil
flour
All purpose
Cajun seasoning (Ragin'
Cajun Fixin's Cajun
Seasoning)
parsley and shallot
tops
Dredge chicken in flour and brown in oil. Remove
and brown onions in oil. Put chicken back in the pot and add 1 quarts
water. Let cook until chicken is tender, stirring to be sure it does not
stick. Should be a thick gravy. Ten minutes before serving, add 1 tablespoon
each of chopped parsley and chopped onion tops.
|
|
|
|
|
| |
