Easy Cajun Creole Recipes

Easy Cajun Scallop Chowder

2010-03-02T18:46:00.000-08:00

Here is another great stew that uses Sauterne wine.

Scallop Chowder Ingredients:

6 tablespoons butter or margarine
2 shallots, diced
1 leaf celery, diced
2 onions, diced
1-1/2 lbs. peeled, washed, and diced potatoes
1 tablespoons salt
2-1/2 cups water
1 lb. scallops
1 pint whipping cream
1 tablespoon chopped parsley
pepper to taste
1 cup sauterne wine

Cooking Instructions for Scallop Chowder

1. Saute the celery and onions slowly in melted butter or margarine until the onions are transparent.

2. Add shallots. Blend in potatoes, salt, pepper, sauterne wine, and water. Bring to a boil and add scallops and their juice, if any. Bring back to a boil, then cut the heat and cook for 10 minutes.

3. Heat the whipping cream to a boiling point in a separate pan. Stir it into the chowder along with the parsley and a little more salt, if needed.

4. Makes ten to twelve servings.

Sauterne wine is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. From Wikipedia

Easy Cajun Creole Seafood Gumbo

2010-03-02T18:24:00.000-08:00

As you learn more about Cajun and Creole cooking you will want to experiment with different combinations of seafood in your gumbo. You will also want to try using a roux or not using a roux try using filé power or no filé powder.

Seafood Gumbo Ingredients

2 cups olive oil
5 cups flour
6 cups onions
3 cups chopped bell pepper
2 cups chopped green onion
2 cans (8 oz. each) tomato sauce
1/2 cup garlic
1-1/2 cups finely chopped parsley
2 cups sauterne wine
2 dozen crabs
3 lbs. shrimp, peeled and deveined
4 tablespoons Lea & Perrins sauce
2 teaspoon cayenne pepper
6 quarts water
3 tablespoons salt (or to taste)
Filé powder

Make sure to clean the crabs first by placing them in boiling water. Use only the bodies, broken in half, and the large claws.

Cooking Instructions for Cajun Seafood Gumbo

1. Make a very dark roux. You can get instructions for for making a roux here. You will be using a heavy pot.

2. Add the onions and bell pepper, stirring constantly until the onions become clear.

3. Pour in the tomato sauce and green onion, and cook until the roux is back to its original dark color.

4. Add garlic, parsley, water, Lea & Perrins, salt, cayenne pepper, and wine.

5. Cook the mixture for 45 minutes, then drop in the crabs and shrimp. Let cook for two or more hours.

6. When you are ready to eat, sprinkle the filé powder over the rice and cover with steaming hot gumbo.

Filé powder or gumbo filé, is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbo, a Creole and Cajun soup/stew. It is sprinkled sparingly over gumbo as a seasoning and a thickening agent, giving it a distinctive flavor and texture. Filé can provide thickening when okra is not in season. From Wikipedia

Easy Cajun Cold Shrimp Dip

2010-02-27T17:35:00.000-08:00

This is an awesome Cajun dip. Serve this at a party and it will disappear in no time. It is nice and spicy. Great dip for shrimp but also for veggies, chips or crackers.

Ingredients for Shrimp Dip

1 can tomato soup
1/2 cup ketchup
2 teaspoons Tabasco sauce
1/2 teaspoon onion juice
1/4 teaspoon garlic salt
1/2 teaspoon minced celery
dash of paprika
dash of cayenne pepper
2 tablespoons creamed butter

Instructions for making Easy Cajun Shrimp Dip

Combine all of the ingredients, except the creamed butter, and whip together well in a bowl. Chill. Just before serving, blend in the butter until the mixture becomes smooth. Use for dunking shrimp.

How to Make a Cajun Roux

2010-02-20T21:39:00.000-08:00

The roux is the foundation of many Cajun dishes so you will want to know how to create it right from the start.

Ingredients needed to make a Cajun Roux

1-1/2 cups sifted flour
Olive Oil

Cover the bottom of a heavy pot with olive oil. After the olive oil is well heated over a low heat, add the flour. Cook the flour very slowly, stirring almost constantly, or about 45 minutes. The flour must be browned to a very dark brown, almost black color, but you don't actually want to burn it.

A good Roux must cook slowly to get all the floury taste out of it and to insure it is uniform in color.

Although almost all Roux are pretty much the same there are variations from one cook to another cook. If you have the basic Roux you can always add other ingredients to it to make it unique.

Some cooks like to add a can of tomato paste, stirring constantly until the roux has reached the color of the flour before the paste was added. Then you can add a small can of tomato sauce, stirring this into the mixture until it all turns dark brown again. This is just one of many variations of a roux you can make.

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2010-02-20T21:37:00.001-08:00

About

2010-02-20T21:14:00.000-08:00

If you like Cajun and Creole food as much as we do then you will love our recipe site. We find and try out great recipes that have a Cajun and Louisiana flair and that are easy to make too. Nothing fancy, nothing hard, and just plain ole' good Cajun cooking.

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2010-02-20T21:11:00.000-08:00

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