Cajun Seafood Recipes FRESH STUFFED CRABS CRAB AND EGGPLANT DRESSING DEVILED CRABS CRAWFISH PIE FILLING CRAWFISH JAMBALAYA CRAWFISH ETOUFFEE OYSTERS AND ARTICHOKES Back To Main Cajun Menu Page Fish Meat Pork FRESH STUFFED CRABS Cajun Style 1 doz. fresh crabs Wesson oil 1 onion 1/2 bell pepper 4 cloves garlic 1/2 tsp. black pepper 4 stalks celery, chopped Pepperidge Farm Dressing parsley red pepper and salt to taste 1 tsp. Kitchen Bouquet Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of soda for about 20 minutes. Cool shells before adding stuffing. Saute chopped onion, green pepper, garlic and celery in Wesson oil for about 5 minutes. Add crabmeat and brown. Add a little butter, crab fat and water to moisten. Then add red pepper, salt, Kitchen Bouquet (this will turn it slightly brown). Cover and simmer 30 minutes (or until water is absorbed). Mix with dry dressing and stuff the shells. Top with bread crumbs. Bake 20-25 minutes in 350 degree oven. Can be frozen but omit crumbs on top. You can also refrigerate over night and then bake. Back To Cajun Seafood Recipe Main Menu CRAB AND EGGPLANT DRESSING Cajun Style 4 large eggplants 2 Tbsp. bacon fat 2 large onions 1/2 cup FRESHLY grated Romano cheese 2 large onions Seasoned bread crumbs 2 stalks celery, chopped 2 lb. (lump) crabmeat or fresh shrimp Salt and red pepper to taste 1 large bell pepper Peel and cube eggplants. Soak in cold salted water. Drain and cook in large Dutch oven in bacon fat for 1 hour over medium heat; then add salt, red pepper, onions, bell pepper and celery. Continue cooking until thoroughly done. We use a potato masher to break up eggplant while cooking. If using fresh shrimp, cook additional 10 minutes. If lump crabmeat (or ham) is used, stir in without cooking. Add enough seasoned bread crumbs to absorb liquid. Stir in 1/2 cup Romano cheese (Grated cheese refrigerates well in jar). Place in 2 quart casserole and top lightly with more crumbs and cheese. Bake at 350 degrees for 30 minutes. Hungry? Enjoy. Back To Cajun Seafood Recipe Main Menu DEVILED CRABS Cajun Style 1 cup fresh parsley, chopped fine 1 whole bell pepper 2 cups celery 3-4 green onions,with tops Pinch of sweet basil Pinch of marjoram Tabasco sauce Pinch of black pepper Salt Red pepper Whipped butter Saute in a generous amount of whipped butter. Cook until onions are clear and the celery is crunchy, but NOT brown. Turn heat off. 2 lbs. crabmeat 1 1/2 cups bread crumbs 3-4 boiled eggs Half & Half cream Add crabmeat. Mix well. Add 1 1/2 cups homemade bread crumbs. Then add the 3 or 4 finely grated hard-boiled eggs; add Half & Half to this mixture to moisten. Bake in shells in a 350 degree oven for 20 to 25 minutes. Serves 6-8 happy guests. Back To Cajun Seafood Recipe Main Menu CRAWFISH PIE FILLING Cajun Style 3 lbs. crawfish tails 2 sticks margarine 1/2 cup flour 1 onion, chopped 2 cloves garlic 1 green pepper, chopped 2 bunches shallots, chopped (keep tops separate) 1 bunch parsley 1 cup celery 3 Tbsp tomato sauce Salt, cayenne, black pepper to taste 1 recipe flaky French pastry Melt margarine. Add flour and brown lightly. Add garlic, onions, shallots (bottoms), green pepper, celery, and tomato sauce. Cover and fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer for several hours. If mixture thicken too much, add more water. Mixture should be creamy and thick when tails and fat are added. Cook 15 minutes or until tails are tender. If mixture thins after above step, thicken by adding 2 Tbsp. cornstarch mixed with water to a creamy consistency. Add onion tops and parsley. The mixture is now ready for pie shell. It may also be served over steaming rice for Etouffee. Prepare pie shell using Flaky French pastry recipe. Pour filling over bottom crust. Cover with another layer of dough. Cut slits in top. Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake for another 12 to 15 minutes or until golden brown. Serves 6. Back To Cajun Seafood Recipe Main Menu CRAWFISH JAMBALAYA Cajun Style 1 lb. peeled crawfish 4 cups cooked rice 2 Tbsp. crawfish fat 4 cloves garlic 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped bell pepper 1 stick margarine 1 cup green onion 2 Tbsp. parsley Salt and pepper to taste Cayenne pepper Saute bell pepper, garlic, chopped onion and celery in the margarine in an iron pot. Add crawfish fat and season highly. Cook uncovered, for 40 minutes over low heat. Add the peeled crawfish tails and cook another 10 minutes. Add green onions and rice , mixing well, and steam for 5 minutes prior to serving. (If it seems a bit dry, add more margarine.) Back To Cajun Seafood Recipe Main Menu CRAWFISH ETOUFFEE Cajun Style 1 lb. peeled crawfish tails Crawfish fat 1 or 1 1/2 sticks butter 1/2 Tbsp. flour 1 med. onion, chopped fine 1 Tbsp. bell pepper, chopped fine Green onion tops, chopped Parsley, chopped Salt and pepper to taste 1/8 tsp. cayenne pepper 2 or 3 cloves garlic, chopped fine Melt butter in skillet. Add flour and stir until blended. Add the chopped onion, bell pepper, garlic and simmer until tender. Add crawfish fat, cooking about 10 minutes, stirring often. Add crawfish tails and cover, cooking on low for 15-20 minutes, stirring occasionally. Add salt, pepper and cayenne to taste, plus green onion tops and parsley. Cover and simmer a while until seasonings blend. Serve over rice. Back To Cajun Seafood Recipe Main Menu OYSTERS AND ARTICHOKES Cajun Style 6 artichokes 6 doz. oysters 1 pt. oyster liquor; more if necessary 3 Tbsp. flour 1/3 cups shallots, finely chopped 6 thin slices lemon with dash of paprika 1/2 cup parsley, chopped fine Pinch of thyme Salt and cayenne to taste 1 large clove garlic, crushed Boil the artichokes. Remove hearts and slice thinly; scrape the leaves. Put into a buttered casserole. This may be done early and refrigerated until needed. Melt butter in heavy iron pan over low heat, then stir flour in slowly. Add shallots and cook until soft. Add oyster liquor, herbs and seasonings and simmer for 20 minutes. Add oysters and cook slowly 4 or 5 minutes, until the edges curl. Pour mixture over the artichokes in the casserole, and put lemon slices over all. Bake in preheated oven until very hot. Garnish with a few artichoke leaves around the edge if desired. Back To Cajun Seafood Recipe Main Menu Back To Main Cajun Menu Page Fish Meat Pork