Cajun Crawfish and Shrimp Etouffe
An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.
Cajun Spice Mix
This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
Ann's Shrimp Etouffee
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Easy Cajun Jambalaya
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Good and simple. Rich, dark-roast coffee and chicory, molasses, and cream makes for a delicious cup of coffee.
Cajun Corn and Bacon Maque Choux
This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!
Gumbo Style Chicken Creole
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Shrimp Po' Boys
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Crawfish Fettuccine II
This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.
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!
Creole Shrimp and Pasta Meuniere
This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!