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Cajun Don's Seafood Recipes

A picture of my favorite foods. Will make any Cajun dance.

Cajun food does not have to be HOT!
It's up to the chef who puts in the HOT stuff!
A real Cajun makes the recipe with spices and herbs, and put the HOT stuff in front of you!
Add all you want too! It's up to you! Like the following recipe!

Baked Eggplant with Shrimp or Crawfish

  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
  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.  

Alligator Sauce Piquante

Cajun Fried Fish
(Shrimp, Oysters, Crawfish, and Soft Shell Crabs also can be fried this way.)

Cajun Seafood Fettucine (NEW)

Crab Casserole

Lobster or Crabmeat Omelet

Oyster Carnival

Shrimp Creole

Shrimp Mushroom Stuffed Eggplant (NEW)

Turtle Soup (NEW)

Crab Meat Alma (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
  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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