Cajun Don's Seafood Recipes

�	Cajun Don's Way to Perfect White Rice

�	1. For every cup of rice, use 2 cups of chicken stock, or water.
�	2. Bring chicken stock or water to a boil.
�	3. Pour in rice and stir to evenly distribute rice.
�	4. Cover pot with a tight fitting cover and reduce heat to low.
�	5. Simmer for 20 minutes (make sure you time it exactly).
�	6. Turn off heat, and let rice sit for another 20 minutes, before removing the cover (this lets the rice finish steaming).
�	7. Stir rice to fluff it, then it is ready to serve.	�

�	Cajun Fried Fish (Shrimp, Oysters, Crawfish, and Soft Shell Crabs also can be fried this way.)

�	INGREDIENTS
�	2 pounds of fish filets	3 eggs
�	1/2 cup milk	1/2 cup beer
�	3 tablespoons yellow mustard	2 tablespoons salt
�	1 tablespoon black pepper	1 teaspoon Tabasco
�	1 pound fine yellow corn flour	1 quart cooking oil
�	1 teaspoon cayenne pepper
�	PREPERATION
�	1. Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl.	2. Cut fish into bite sized pieces.
�	3. Put fish in mixture and let soak (1 hr. in refrig. or longer the better).	4. Mix corn flour with the remaining salt and pepper in a bowl.
�	5. Preheat oil in deep pan to 375 degrees.	6. Remove fish from mixture and coat with corn flour mixture.
�	7. Fry fish until fish floats to the surface and turns golden brown, don't over fry it.	8. Place on paper towels to soak up oil.	�

�	Crab Casserole

�	INGREDIENTS	SERVES 2 or 1 Cajun
�	1 pound Crab meat	4 ozs Shrimp, boiled and finely chopped
�	1 can evaporated milk	1/2 cup water
�	1/2 tsp. red pepper	1/4 cup flour
�	1/2 cup Italian bread crumbs	1 onion, chopped
�	1/4 lb Velveeta cheese, shredded	1/2 tsp. white pepper
�	1 stick margarine	1 egg yolk
�	PREPERATION
�	1. Saute onions in maragine until soft.	2. Add flour and stir.
�	3. Mix milk, water, and egg yolk.	4. Add slowly.
�	5. Add white and red pepper.	6. Cook 12 minutes, stirring frequently.
�	7. Add crab and shrimp.	8. Put into 13 by 9 inch greased casserole dish.
�	9. Top with chesse.	10. Bake 15 minutes at 350 degress.
�	11. Sprinkle with bread crumbs, and bake 5 minutes.	�

�	Lobster or Crabmeat Omelet

�	4 eggs	1 tbsp. minced onion
�	2 tbsp. butter	1 tbsp. chopped celery
�	3/4 cup diced lobster	or 3/4 cup crabmeat
�	PREPERATIONS
�	1. Beat the eggs and cook in an omelet pan over medium heat.	2. Saute' the oinions in the butter.
�	3. Add celery and lobster or crabmeat and simmer for 3 minutes.	4. Before folding the omelet, spread it with the mixture.
�	5. Fold and serve garnished with parsley.	�

�	SHRIMP CREOLE

�	INGREDIENTS	SERVES 6
�	4 cups chopped & drained canned tomatoes.	3 pounds med. uncooked shrimp.
�	1/2 cup vegetable oil.	2 cups chopped onions.
�	1 cup chopped green peppers.	1 cup chopped celery.
�	5 finely chopped garlic cloves.	1 cup water.
�	2 bay leaves.	1 teaspoon chili powder.
�	1 teaspoon of salt.	2 tablespoons cornstarch mixed in 1/4 cup cold water.
�	6 cups of cooked rice.	1 teaspoon of Tony Chachere's Creole Seasoning (or to taste).
�	PREPARATION
�	1. Shell shrimp and take out black vein. Rinse shrimp in cold water and place on paper towels to soak up water.	2. In a large iron skillet, heat oil over medium heat. Add onions, green peppers, celery and garlic. Cook 5 minutes, stirring frequently, until clear.
�	3. Stir in tomatoes, water, bay leaves, chili powder, Creole Seasoning and salt and bring to boil over high heat. Reduce heat to low, cover pot and simmer for 25 minutes, stirring occasionally, until thick enough to hold its shape almost solidly in a spoon.	4. Stir in shrimp and continue to simmer covered for another 5 minutes.
�	5. Stir the cornstarch and water mixture to make sure it's combined, and pour into pot. Stir over low heat for 2 or 3 minutes until the sauce thickens slightly.	6. Adjust seasonings as needed.
�	7. Remove bay leaves before serving.	8. Serve over the hot cooked rice.

�	Shrimp Cocktail Spread

�	INGREDIENTS	Makes 4 cups of spread
�	1 envelope KNOX Unflavored Gelatine	1/2 cup skim milk
�	1 pound shrimp, cleaned and boiled	1 cup prepared cocktail sauce
�	1 cup light sour cream	2 tablespoons prepared horseradish
�	1/3 cup chopped green onion	RITZ Crackers
�	PREPARATION:
�	1. Sprinkle gelatine over skim milk in small saucepan; let stand 1 minute. Stir gelatine over low heat until completely dissolved, about 3 minutes. Set aside.	2. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth. Gradually add gelatine mixture, until well blended. Stir in green onions.
�	3. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.	4. Unmold onto serving dish; serve as a spread with crackers.	�

�	Cajun Crab Ring

�	INGREDIENTS	Makes 3 cups of spread
�	1 tsp KNOX Unflavored Gelatine	1/4 cup cold water
�	2 (8-ounce) packages cream cheese, softened	2 tablespoons dry sherry
�	1/4 teaspoon seasoned salt	1 (2-ounce) jar diced pimientos, drained
�	1 (6-ounce) can crab meat, drained and flaked	1/8 teaspoon cayenne pepper
�	4 tablespoons chopped parsley, divided	Parsley sprigs, for garnish
�	ESCORT Crackers
�	1. Sprinkle gelatine over cold water in small saucepan to soften; let stand 2 minutes. Heat over low heat until dissolved, stirring constantly.	2. Mix dissolved gelatine and cream cheese in large bowl with mixer at low speed until smooth. Stir in sherry, seasoned salt, pimientos, crab meat, pepper and 2 tablespoons chopped parsley.
�	3. Pour into 3-cup ring mold. Refrigerate 4 hours or until set.	4. Dip mold quickly in warm water; loosen sides of mold with tip of knife. Invert onto platter. Garnish with remaining chopped parsley. Place parsley sprigs in center. Serve with crackers.	�

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