Cajun
« Previous EntriesCajun Creamy Chocolate Bread pudding
Tuesday, August 19th, 2008Cajun Creamy Chocolate Bread Pudding
A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.
1 1/2 cups milk [...]
Creole Candied yams
Saturday, August 16th, 2008Creole Candied Yams
1 (30 ounce) can whole yams 1/4 cup seedless raisins Juice from 1 lemon 1 teaspoon cinnamon 2 tablespoons pareve margarine 1 apple, cored and sliced 2 peaches, peeled and sliced 1/2 cup dark brown sugar 1/2 cup granulated sugar
Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add [...]
Acadian Peppered shrimp
Monday, August 11th, 2008Acadian Peppered Shrimp
Serves 4.
1 pound butter 1/2 cup lemon juice 2 teaspoons fresh basil, chopped 2 teaspoons cayenne pepper 2 teaspoons fresh oregano, chopped 5 garlic cloves, minced 1 bay leaf, crumbled 1/2 c black pepper, finely ground Salt 4 pounds large raw shrimp in shells (30-35 per pound)
Melt the butter in a large deep-sided [...]
Cajun Boiled peanuts
Tuesday, August 5th, 2008Cajun Boiled Peanuts
2 pounds fresh raw peanuts in shells (available in many supermarkets in the fall) 3 tablespoons salt or to taste Zatarain’s Crab & Shrimp Boil 1 tablespoon ground red pepper (optional) 1 cup sliced jalapeno peppers (optional)
Wash peanuts well. Place them in a huge cast iron pot or a large pot. Pour in [...]