New Orleans Cajun Popcorn

3 quart popped Corn
1/4 cup butter, melted
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 tsp.garlic powder
1/4 teaspoon cayenne pepper
1/4 tsp.salt
1/8 teaspoon seasoned or lemon pepper

In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 15x10-inch baking; sheet and bake at 300'F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container.

Makes 3 quarts.

Nutritional information (per 1 ounce serving): 154 calories; 26mg cholesterol; 14g fat; 248mg sodium.

CRAWFISH DIP

1 stick Butter or Oleo
1/2 Cup chopped bell peppers
1 Cup chopped onions
1 Can diced Rotel tomatoes
1 Can cream of mushroom soup
1 Small Velveeta, cut into cubes
1 Pound crawfish tails
2 Tbls. Chopped green onions
Salt and pepper to taste

Heat oleo over medium heat in large skillet. Saute bell
peppers and onions for 6-8 min. or until
wilted. Add Rotel and cook for 30 min., stirring occasionally.

Add soup and cook again for 30
min., stirring occasionally. Add cheese and let it melt

thoroughly. Add crawfish and cook for
15 min., stirring occasionally. Add green onions. Season to
taste. Serve with any kind of chips or crackers.

Crawfish Spinach Dip

1 loaf of King's Hawaiian Sweet Bread or other round loaf of bread

1/2 stick butter

1 red onion, chopped

3 tbls. minced garlic

1 lb. crawfish tails

2 8-oz. pkgs. cream cheese

1 lb. fresh spinach; washed and chopped

Red pepper, black pepper, white pepper, garlic powder and salt, to taste

Sauté onions and garlic in butter. Add crawfish tails, cook for 3 minutes. Add softened cream cheese; stir until completely melted. Add spinach and seasonings. Stir until well blended.

Place in bowl with accompanying crackers or toast, or place in bowl made from round bread.

To make a bowl of the bread: Cut the center out of the bread with a sharp knife, taking care not to penetrate the outer crust. Cut the bread that has been removed from the center of the loaf into 1/2-inch slices to use to dip into the crawfish sauce. Black says as the dip is eaten, parts of the bread bowl can be torn and used to dip into the sauce.

Creole Cucumber Salsa
2 medium cucumbers, peeled and chopped 2 medium tomatoes, chopped
1/2-cup chopped green bell pepper 10 jalapeno pickled pepper rings, chopped
1(small) sweet onion chopped 2-tbspn lemon juice
1-tspn minced fresh parsley 2-tspn minced fresh cilantro
1/2-tspn fresh dill weed(pinch of dried) 1/2-tspn Tony’s Creole Seasoning
1 small jar Taco Bell medium hot salsa Crackers

In a bowl, combine all ingredients, cover and refrigerate for at least 1 hour before serving.

I like it with crackers; others, dip ‘n chips

Crabby Cajun Mushrooms



1 cup crab meat

1 Tbsp bread crumbs

1 Tbsp onions, minced

1 Tbsp parmesan cheese, grated

1 Tbsp salt

2 Tbsp parsley, minced

12 mushroom stems, chopped fine

12 mushroom caps

1 egg, beaten

Louisiana hot sauce, to taste



In a bowl, mix crab meat, bread crumbs, onions,

cheese, salt, parsley, and chopped mushroom stems.

Add beaten egg and hot sauce, to taste. Stuff mixture

into mushroom caps. Bake at 300 degrees until tender,

15 to 30 minutes. Serve it hot.

Cajun Appetizer Meatballs



"This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated."



Original recipe yield:

4 servings

PREP TIME 15 Min

COOK TIME 40 Min

READY IN 1 Hr



INGREDIENTS

1 pound lean ground beef

1 1/2 teaspoons hot pepper sauce

2 tablespoons Cajun seasoning

1 tablespoon Worcestershire sauce

1 tablespoon dried parsley

1/4 cup finely chopped onion

1/4 cup fresh bread crumbs

1/4 cup milk

1 egg

1/2 cup barbeque sauce

1/2 cup peach preserves

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.

Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.

In a small bowl, combine the barbeque sauce and peach preserves.

When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Cajun Egg Rolls



This recipe will make 12 to 15 egg rolls depending upon how you

stuff them.



1 pack 8" x 8" egg roll wrappers (called rice paper or spring

pastry)

(Oriental stores have this if it's not at your grocer)

2 cups fresh shrimp chopped (about a pound)

2 strips bacon cut in small pieces

2 cups cabbage, shredded

1 lg. parboiled mirleton (you can leave this out and add one more

cup of cabbage or bean sprouts)

1 cup bean sprouts

1/2 med. onion chopped

1 stick celery chopped fine

5 green onion leaves chopped

Handful or fresh chopped parsley (1 tbs. dried)

2-3 tsp. minced garlic

A few drops of liquid crab boil

Salt, pepper, creole seasoning, hot sauce and whatever else

2 tsp. soy sauce

1 egg beaten (pastry glue)

Get your rice paper ready to use.



Render the bacon on a medium fire in a large skillet. Add onion and

celery and cook until wilted. Turn fire up to med-high and add

shrimp and green onions and sprinkle some creole seasoning on them.

Stir-fry until shrimp turn pink, remove from fire and put this in a

large bowl.



In the same skillet add a tbs. of cooking oil and on a medium fire

stir-fry the cabbage, mirleton and bean sprouts until the cabbage

starts to wilt. Sprinkle a little creole seasoning and add parsley.

Stir a time or two and add this to the shrimp mixture. Add soy sauce

and mix everything up well. Let this sit for about 15 minutes

stirring a few times, taste and add seasoning to your liking. Let

this cool for a little while; hot mixture on rice paper is tough to

deal with.



Not: If you use meat add a half cup of diced bell pepper and leave

out the crab boil. To give it a "Cajun Punch" add some jalapenos or

cayenne pepper.

Prepare the egg rolls by placing the mixture on the wrapper as shown

here.

Paint the wrapper with a little egg on the parts shown by the white

lines.



Fold the bottom edge up then gently tighten it up by sliding the top

pastry flap towards you. That's why you put the egg mixture in the

center, so it will slide easy. Fold the left and right corners over

and roll forward.

Lightly flour the working surface before wrapping. I did this on the

second batch and it worked pretty good.



Fry them in 360 degree oil until golden brown.

Galatoire's Shrimp Rémoulade



4 celery ribs, coarsely chopped

4 green onions, coarsely chopped

1/2 cup onion, chopped

3/4 cup fresh Italian parsley

1/2 cup red wine vinegar

1/2 cup ketchup

1/2 cup tomato purée

1/2 cup Creole mustard

1 TB prepared horseradish

1 tsp. Worcestershire sauce

1 cup + 2 TB vegetable oil

2 tsp. paprika (optional)

2 lb. cooked fresh large shrimp, peeled and deveined

Lettuce leaves



Pulse first 4 ingredients in a food processor until finely chopped. Add

vinegar and

next 5 ingredients, and process until well blended and smooth, stopping to

scrape down

sides. With processor running, pour oil in a slow, steady stream, processing

until blended.

Stir in paprika, if desired. Cover and chill 6 to 8 hours.



Stir chilled sauce; serve with shrimp. Serve shrimp on lettuce leaves.



Makes 12 appetizer servings.

BACON WRAPPED CAJUN POPPERS

(doubles well)



8 large fresh Jalapeño peppers

1 3 oz. package cream cheese, softened

1/2 cup shredded cheddar cheese

1 teaspoon Cajun seasoning (I use Penzey's from mail order but I guess

you could use just Cayenne pepper if you didn't have the Cajun

Seasoning)

8 thick-sliced pepper bacon strips



Cut peppers in half lengthwise; remove seeds and membrane.



Combine cream cheese, cheddar cheese and Cajun seasoning in a small

bowl. Stuff each pepper.



Cut bacon strips in half to make two shorter strips. Cook them until

they're about half done, then wrap a bacon piece around each pepper and

secure with a toothpick.



Place peppers on a wire rack in oven at 350 for 25 minutes.

Cajun Guacamole

Proudly flaunting its regional pride, this spicy guacamole features herbs,

red peppers and cayenne.



2 ripe Haas avocados, about 1 lb.

1 TB fresh lemon juice

1/2 cup red bell pepper, finely diced

1/2 cup small cherry tomatoes (cut in halves or quarters, if large)

1/4 cup green onions, thinly sliced

3 cloves garlic, finely chopped

1/2 tsp. chopped, fresh thyme leaves OR

1/4 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. ground black pepper

1/8 tsp. cayenne pepper



Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining

ingredients.



Guacamole is best made as close to serving as possible. For short-term

storage, seal in

an airtight container with a piece of plastic wrap against the surface of the

guacamole



Serves: 6.