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Stuffed Crab, Cajun style, is one of the best and most succulent seafood dishes you can ever eat. Yummy!
Ingredients
2 cups cooked crab meat
2 large onions, chopped
1/2 cup oil
1/4 cup parsley, chopped
1/2 cup green onions, chopped
1 medium bell pepper, chopped
1/2 cup Italian bread crumbs
Salt and pepper to taste
12 cleaned crab shells
Instructions
Sauté onions in oil for approximately 5 minutes. Add crab meat and cook an additional 5 minutes. Add parsley, onion tops, bell pepper and seasoning. Cook for 5 minutes over medium heat. Add 2 Tbs. bread crumbs and cook 1 minute. Remove from heat.
Stuff mixture into crab shells and sprinkle with remaining bread crumbs. Bake in 350°F. oven for 30 minutes, or deep fry until golden brown. KT
Slow-boil the duck pieces in the gallon of unseasoned water for about an hour to reduce the wild taste. Drain and rinse the duck meat to remove any coating which may have formed during the boiling process. Next, make a roux with the flour and oil until you have attained a dark-chocolate color. Sauté the vegetables in the hot roux until tender.
Gradually add and mix the 3 quarts of water to the roux and vegetables then bring everything back to a slow boil. Add the duck to your gumbo and continue to cook on medium heat for 30 - 40 minutes. Stir in the salt and pepper seasonings and continue cooking on medium-low heat until the duck meat is tender and the spices are absorbed by the roux.
About 10 minutes before serving add the chopped green onion tops and parsley. Serve with cooked long grain white rice.
Pork loin chops are tender and very tasty, especially when slow-cooked in a crockpot with a medley of fresh vegetables, herbs and seasonings which bring out the savory flavor of the meat. This is a simple recipe that is sure to please even the more finicky taste buds.
Evenly spread a layer of sliced onions on the bottom of your crock pot then place the loin chops on top.
Next, add the remaining onions, diced bell peppers, and celery on top and all around the chops. Sprinkle with the DIY Cajun Seasoning and salt. Add 1 can of cream of mushroom soup on top of it all and spread out evenly.
Place butter on top and cook on LOW heat for 6 to 8 hours -- or until chops are tender and onions are done. Can be served over buttermilk mashed potatoes or cooked long grain rice. Yield: 6-8 servings. Enjoy!
If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)
Ingredients
Bacon-wrapped Cajun Burgers
2 lbs. ground beef
bacon, thinly sliced
1 med. onion, finely chopped
1 cup green onions, chopped
1 or 2 Tbs cayenne pepper (your choice)
1 Tbs garlic powder
1 tsp salt
Instructions
thoroughly mix all the above ingredients (except bacon slices)
form 4 1/2" diameter by 1" thick meat patties
place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
for circular wraps, insert a toothpick to join the bacon strips with the meat patties
cook on stovetop, bake in oven, or grill on the barbeque
build your burgers according to preference (lettuce, onions, tomato, pickles, cheese, etc.)
Makes 6 - 8 servings.
Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.
Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.
Make off-white roux with flour and oil. Cook for approximately 15 minutes. Add onions, celery and bell pepper. Cook until onions are tender. Add tomato juice, Rotel tomatoes, water and mushrooms. Continue cooking for 25 minutes. Add chicken and seasoning. Cook until chicken is tender. Add onion tops and parsley just before serving. Serve over cooked rice. Serves 8. KT
