Creamy Cajun Deviled Eggs
The secret ingredient in these creamy eggs is the cream cheese. 'C'est bon,' meaning 'It's so good!'
Shrimp Remoulade Galatoire's
Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.
Crawfish Boulettes
Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious. You will love these!
Muffuletta Pinwheels
A appetizer sized version of the New Orleans traditional sandwich.
Oysters Rockefeller
A traditional recipe for oysters Rockefeller.
Vicki's Hush Puppies
Hush puppies are a good side for seafood.
Cajun Crab Stuffed Mushrooms
Fantastic combination of everything delicious all stuffed into a bite-sized mushroom!
Cold Crawfish Dip
This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.
Mardi Gras Gator Meat Balls
These excellent meatballs are especially great for those that have easy access to alligator meat.
Cajun Crab Cakes (No Breadcrumbs)
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Boudin Balls
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.
Alligator Fingers
Quick and easy way to fix up gator bites for your friends - exotic, but taste like chicken! You can get frozen alligator meat online.
