Recipe Type: All Seafood
Dot’s Cajun Shrimp & Corn Soup
A Cajun classic made with two favorites – shrimp and corn, Ingredients1 cup onions, chopped 1/2 cup bell pepper, chopped 1/2 cup green onion, chopped 1/2 cup oil 1 to 2 pounds shrimp, peeled & deveined 1 small can tomato paste 3 cups water 2 (16 oz) cans whole corn ...
Read more
Crab and Shrimp Soup (Bisque)
One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard. Ingredients1 (10 oz) box frozen corn 1 medium onion, chopped 1 block butter 1 can Campbell’s cream of shrimp soup 1 cup water 5 tbsp flour ...
Read more
Crab (Shrimp or Crawfish) Corn Chowder
Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Experiment with the mixtures of the seafood available in your area. Ingredients1 block margarine or butter (8 tbsp) 1 cup onions, finely chopped 1/2 medium ...
Read more
Whatever You Want Sauce Piquant
Sauce Piquant – A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is seafood, fish, chicken, turtle or alligator sauce piquant. As the recipe implies though, use whatever you want!!! Ingredients1 pound crawfish (you can also use shrimp, crabmeat, or ...
Read more
Shrimp And Eggplant Casserole
Two ingredients that compliment each other extremely well are shrimp and eggplant. This recipe will prove it. It is easy and les goûts très bon (the taste is very good). Ingredients2 to 3 eggplants, boiled and mashed 1 cup onions, chopped 1 cup bell pepper, chopped 1/2 stick margarine 1 ...
Read more
Chantel’s Shrimp Mold
Chantel Menard for her Dad Howard Menard A classic favorite for Cajun weddings and family gatherings. The color of this dish comes out a pretty salmon color and compliments the bride and groom’s reception food table. Ingredients2 cans tomato soup 16 ounces Philly crème cheese 1 cup onions, chopped 1 ...
Read more
Hitachi Rice Cooker Bar-B-Que Shrimp
Although Hitachi makes many appliances, almost every Cajun who bought a rice cooker called it by its manufacturer name – a Hitachi! Although not BBQ’ed these shrimp have a buttery smoky flavor Ingredients2 - 3 pounds shrimp (depending on how many will fit into your insert dish) 1/2 stick butter ...
Read more
Maw Maw Ruby’s Gueydan Courtbouillon
Shayne writes, “Hey MawMaw. I’m seeing a lot of courtbouillon recipes, but all of them are tomato based. Coming from a long line of Cajuns from Gueydan, Delcambre, Erath, Lake Charles, Choupique, and New Iberia, etc.. I believe a true courtbouillon is a clear/white based gravy and not tomato based. ...
Read more
