Cajun Don's Seafood Recipes
Cajun food does not have to be HOT!
Baked Eggplant with Shrimp or Crawfish |
| INGREDIENTS | SERVES ONE | ||
| 1/4 cup butter | 1/4 cup diced onion | ||
| 1/4 cup diced celery | 1/4 cup diced green pepper | ||
| 1 medium eggplant | 1 tablespoon flour | ||
| 1 tsp. Salt | 2 chicken bouillon cubes | ||
| 1/2 cup boiling water | 3/4 cup cooked rice | ||
| 1/2 pound boiled peeled shrimp or crawfish. | Cut each shrimp or crawfish into 3 or 4 pieces. | ||
| 2 tablespoons dry breadcrumbs | 1 tablespoons oil | ||
| PREPERATION | |||
| 1. Heat 1/4 cup butter in skillet. Saute onions, celery and green pepper for about 5 minutes or until tender. | 2. Cut eggplant in half, lengthways. Scoop out pulp to within 1/4 inch of skin. Cut pulp into 1/2 inch cubes. | ||
| 3. Blend flour and salt into sautéed vegetables, add cubed eggplant, cover and cook over medium heat for five minutes. | 4. Dissolve bouillon cubes in boiling water, pour into mixture and add rice and shrimp or crawfish. Toss lightly and heat thoroughly. Stir occasionally. | ||
| 5. Fill eggplant shells with rice mixture. Mix bread crumbs with oil. Sprinkle on top with breadcrumbs. | 6. Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes until breadcrumbs are golden brown. |
Cajun Don's Way to Perfect White Rice |
| 1. For every cup of rice, use 2 cups of chicken stock, or water. | ||
| 2. Bring chicken stock or water to a boil. | ||
| 3. Pour in rice and stir to evenly distribute rice. | ||
| 4. Cover pot with a tight fitting cover and reduce heat to low. | ||
| 5. Simmer for 20 minutes (make sure you time it exactly). | ||
| 6. Turn off heat, and let rice sit for another 20 minutes, before removing the cover (this lets the rice finish steaming). | ||
| 7. Stir rice to fluff it, then it is ready to serve. |
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Cajun Fried Fish Cajun Seafood Fettucine (NEW) Shrimp Mushroom Stuffed Eggplant (NEW) Turtle Soup (NEW) |
Shrimp Cocktail Spread |
| INGREDIENTS | Makes 4 cups of spread | ||
| 1 envelope KNOX Unflavored Gelatine | 1/2 cup skim milk | ||
| 1 pound shrimp, cleaned and boiled | 1 cup prepared cocktail sauce | ||
| 1 cup light sour cream | 2 tablespoons prepared horseradish | ||
| 1/3 cup chopped green onion | RITZ Crackers | ||
| PREPARATION: | |||
| 1. Sprinkle gelatine over skim milk in small saucepan; let stand 1 minute. Stir gelatine over low heat until completely dissolved, about 3 minutes. Set aside. | 2. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth. Gradually add gelatine mixture, until well blended. Stir in green onions. | ||
| 3. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm. | 4. Unmold onto serving dish; serve as a spread with crackers. |
Cajun Crab Ring |
| INGREDIENTS | Makes 3 cups of spread | ||
| 1 tsp KNOX Unflavored Gelatine | 1/4 cup cold water | ||
| 2 (8-ounce) packages cream cheese, softened | 2 tablespoons dry sherry | ||
| 1/4 teaspoon seasoned salt | 1 (2-ounce) jar diced pimientos, drained | ||
| 1 (6-ounce) can crab meat, drained and flaked | 1/8 teaspoon cayenne pepper | ||
| 4 tablespoons chopped parsley, divided | Parsley sprigs, for garnish | ||
| ESCORT Crackers | |||
| 1. Sprinkle gelatine over cold water in small saucepan to soften; let stand 2 minutes. Heat over low heat until dissolved, stirring constantly. | 2. Mix dissolved gelatine and cream cheese in large bowl with mixer at low speed until smooth. Stir in sherry, seasoned salt, pimientos, crab meat, pepper and 2 tablespoons chopped parsley. | ||
| 3. Pour into 3-cup ring mold. Refrigerate 4 hours or until set. | 4. Dip mold quickly in warm water; loosen sides of mold with tip of knife. Invert onto platter. Garnish with remaining chopped parsley. Place parsley sprigs in center. Serve with crackers. |
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