Welcome to Cajunland!


In south Louisiana, one of our favorite foods is crawfish. Most Cajuns love to eat crawfish in a variety of recipes. We are most famous for boiled crawfish cooked in good ole' Louisiana hot and spicy seasonings. Cajuns love to eat spicy seafood. I have gathered a few Cajun recipes here for your enjoyment. Please feel free to email me with your favorite Cajun recipes that you would like to share with others and I will post it for you.





Grand Champion Crawfish Etouffee


2 lb. crawfish
2 sticks butter or margarine
4 medium onions
1 large bell pepper
2 tablespoons Worcestershire sauce
1 tablespoon onion tops
1 tablespoon parsley
2 cups water
2 tablespoons corn starch
2 ribs celery
salt and red pepper to taste

Season crawfish. Melt butter. Stir in onions, bell pepper, and celery. Saute' ten minutes or until tender. Add 2 cups water. Reduce heat. Cook 10 minutes uncovered. Add crawfish and Worcestershire sauce. Bring to a boil. Reduce heat. Simmer 10-15 minutes. Add cornstarch (dissolved in water) slowly to thicken. Add onion tops and parsley.



Crawfish Casserole


Ingredients
   
     1 block butter
     1 cup onions
     1 cup bell pepper
     1 cup celery (optional)
     1 can Campbell's Chicken Broth
     3 cloves garlic or garlic powder
     black and red pepper (optional)
     3 cans Niblets corn
     1 can Campbell's Cheddar Cheese Soup
     1 can Campbell's Cream of Mushroom Soup (gold label)
     2 cups cooked rice (use rice cooker cup)
     2 lb. crawfish
     bread crumbs

Saute

     1 block butter
     1 cup onions
     1 cup bell pepper
     1 cup celery (optional)
     1 can Campbell's Chicken Broth
     3 cloves garlic or garlic powder
     *May add black and red pepper to your taste

Add to Pot

    1st Boil

       3 cans of Niblet's corn with liquid
       1 can of Campbell's Cream of Mushroom Soup

     2nd Boil

      2 cups cooked rice
      2 lbs. crawfish

Bring soups to a boil. Add rice and crawfish. Simmer about 5 or 10 minutes. Place in greased casserole pan or pyrex. (big deep dish) Top with bread crumbs. Bake at 350 degrees for 30 minutes only. Let dish rest on stove for at least 15-30 minutes. Enjoy!



Crawfish or Shrimp Jambalaya


***This recipe is cooked in an 8-10 cup rice cooker.

1 can Campbell's Beef Broth (10 1/2 oz.)
1 medium onion (chopped)
1 medium bell pepper (chopped)
1 jalapeno pepper (chopped)
1 can mushrooms (drain and chop) (4 oz.)
1 stick oleo (melted)
1 lb. cleaned crawfish tails or shrimp (if large, chop)
2 1/2 cups uncooked rice (rice cooker measuring cup)
1 can tomato sauce (8 oz.)

Wash uncooked rice and drain. Place all ingredients in rice cooker with drained rice. Do not add any water. Taste for seasoning. Add salt and red pepper if needed. Put rice cooker on cook cycle. After cycle is completed, keep on warm cycle for at least 1/2 hour. Serve with garlic bread and green salad for a complete meal. (Do not attempt to double recipe as cooker will not complete cooking cycle due to extra weight of ingredients.) Good eating!



Crawfish Fettucini


1 stick margarine
1 large onion (chopped)
1 large bell pepper (chopped)
1 stalk celery (chopped)
4 cloves garlic (chopped)
1 lb. fettucini noodles
2 lb. crawfish tails
1 small can mushroom pieces
1 large can evaporated milk
1-2 tablespoons flour
8 oz. cheddar cheese (grated or cut in small cubes)
1 lb. jalapeno (or Mexican) Velveeta cheese (cubed)
Fresh grated Parmesan or Romano cheese

Cook and drain noodles according to package directions. Saute' onions, celery, bell pepper and garlic in butter or margarine. Stir in mushrooms, crawfish, milk, flour, and seasonings. Add cheddar cheese and half of Velveeta cheese. Stir and cook over low heat until cheese is melted and sauce is thickened. Put cooked noodles in greased (or sprayed) casserole dish. Add crawfish mixture and stir. Sprinkle top with grated Parmesan or Romano cheese and remaining Velveeta. Bake at 350 degrees for about 30 minutes.

Variation:

You can add Swiss cheese, onion tops, pimentos or any other seasonings you like. Can also be made with chicken or shrimp in place of crawfish.



Crab and Shrimp Casserole


1 lb. crab
1 lb. shrimp (cooked)
1/2 cup chopped bell peppers
1/2 cup chopped green onions
1/2 chopped celery
1 cup mayonnaise
3 tablespoons Tobasco or other hot sauce
4 tablespoons lemon juice
Buttered bread crumbs

Combine all ingredients in buttered 1 1/2 quart casserole dish. Top with bread crumbs. Bake at 350 degrees for 25-30 minutes or until bubbly hot. (This may be made early in the day and cooked at the last minute. Serves 4 to 6.




Please check out more Cajun recipes at Pop and Mom's Cajun Home Cookin!