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Crazy Cajun Garlic Jambalaya

Source: Charley Addison, Crazy Cajun Enterprises, Cobb, California

1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
    coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley

Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.

Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.

Add rice and stir until rice is mixed in and coated with sausage and vegetables.

Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.

Add fresh chopped onions and parsley and fluff with a fork just before serving.

Serve with French bread and a garden salad.

Serves 6

Crab and Cream Cheese Bake

Source: Serving Louisiana: Favorite Recipes of Family and Friends of the LSU Ag Center

8 ounces cream cheese, softened
1/4 cup chopped green onions
1 (8-count) can crescent rolls
1 cup lump crabmeat
1 egg yolk, beaten
1/2 teaspoon dillweed

Combine the cream cheese and green onions in a bowl and mix well.

Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11-inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky.

Cut into 12 slices. Serve warm.

Serves 12

Crawfish Pies

1 large onion, chopped
1/4 cup chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 cup butter
1 (10 3/4 ounce) can cream of celery soup
4 tablespoons tomato sauce
1 pound peeled crawfish tails
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup milk
1/2 cup Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells

Saut? onions, garlic, bell pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 minutes. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees F for 35 to 40 minutes. Makes 18 individual pies, which will serve 8 to 10 people.

NOTE: These pies freeze well. Do not bake until ready to use.

Crawfish Etouffee (Cajun)

2 bunches scallions, chopped
1 bunch fresh parsley, chopped
4 stalks celery, sliced
1/2 bell pepper, chopped
1/4 pound butter
2 tablespoons tomato paste (or catsup)
Garlic powder, to taste
Black pepper, to taste
Salt, to taste
Red pepper, to taste
2 tablespoons flour
2 pounds peeled crawfish tails

Saut? chopped vegetables in butter until onion is transparent. Add tomato paste and seasonings to taste. Stir in flour and, continuing to stir, add water gradually. Add crawfish tails and reduce heat to simmer. Cook for 15 minutes. Adjust seasonings and remove from heat.

Serve over rice.

Creamy Pralines

Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract

Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

Makes 4 dozen.

Louisiana Fried Catfish

2 pounds catfish filets
1/2 cup yellow mustard
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 cup cornmeal
1/2 cup flour
2 cups peanut oil

Wash fish and pat dry with paper towels.

Combine mustard, salt, pepper and garlic powder. Toss fish in mustard mixture.

Combine cornmeal and flour. Dredge coated filets in cornmeal and flour mixture.

Heat peanut oil until very hot. Fry catfish filets, a few at a time, until golden brown and crisp. Serve hot.

Makes 4 to 6 servings.

Omelette au Rhum

Posted by FootsieBear at recipegoldmine.com April 2001

Source: Recipes & Reminiscences of New Orleans, contributed by Antoine's

4 eggs
3 tablespoons butter
Pinch of salt
2 tablespoons granulated sugar
1/2 cup rum

Make a regular omelet cooked in butter. Keep it soft and add a pinch of salt and 1 tablespoon of sugar. Turn omelet onto a hot plate and sprinkle the top with remaining tablespoon of sugar. Pass under broiler to caramelize sugar.

Hat the rum, pour it over omelet and ignite. Spoon burning rum over omelet and when fire goes out, serve immediately.

Serves 2.

New Orleans Calas

Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!"

1/2 cup uncooked rice
3 cups boiling water
1 package active dry yeast
3 eggs, well beaten
1/4 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon freshly-grated nutmeg
Fat (for deep-fat frying)
Confectioners' sugar

Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.

Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter. Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Drop batter from tablespoons into hot fat and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar.

Serve hot.

Louisiana Hot Beans

2 cans pork and beans
1 bottle barbecue sauce
1 pound Louisiana hot sausage (or hot Jimmy Dean)

Cook sausage and drain beans. Mix beans, sausage and barbecue sauce in a 9 x 13-inch pan. Bake at 300 degrees to 350 degrees F for 30 to 60 minutes, the longer the better.

Louisiana Shrimp Patties

1 pound raw shrimp, chopped
1/2 cup onions, minced
1/4 cup celery, chopped
1 tablespoon bell pepper
1/4 cup instant potatoes
1/4 cup water
1 raw egg
Salt and pepper to taste
Sprinkle of garlic salt

Mix shrimp, celery, bell pepper and onions. Add egg, instant potatoes, salt and pepper. Shape into patties. Put oil in skillet. Fry until golden brown. Drain oil and place patties back in pan with cup of water. Cover, let simmer 20 minutes.

Serve over rice.

Serves 6.

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