| Search Results for 66 matches! |
| A new take on an old holiday classic favorite - the traditional green bean casserole. This is just the change you are looking for. Par-boiled fresh green beans may be used. Green beans and string beans are used interchangeable in the Cajun vocabulary. |
| Bar none, this is the best crawfish etouffee I've ever had that doesn't require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocers seafood section. I hope you all enjoy it as much as my friends and family.
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| The original recipe was for the broccoli corn bread and it was my family's favorite. But my husband has to have some type of meat, so I came up with this. Now, it is "The Bomb" with everyone. You can substitute any type of meat. I have also used shrimp, left over chicken that I deboned or even pre-cooked ground meat. For vegetarians, just leave out meat. Not yet rated |
| From Wikipedia and Maw Maw - Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a flat, thick noodle made of egg and flour, similar to tagliatelle. In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market. A popular fettuccine dish in North America is fettuccine Alfredo and Cajun Fettuccine!
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| Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. |
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| This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties, family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. |
| Easy and great tasting Etoufee and some of the best you will ever eat. |
| A delicious cream sauce of crawfish, crabmeat, or shrimp topping for virtually any type fish.
Fun Facts About Fish - If you keep a goldfish in the dark room, it will eventually turn white.
Fish don't have ears. They hear or feel vibrations along the lateral line of their bodies. Fish that live more than 800 meters below the ocean surface don't have eyes.
A jellyfish is 95% water. One type of jellyfish has tentacles that can grow up to 100 feet long.
The squid and the octopus each have 2 gills, 2 kidneys, and 3 hearts. Isn't the sea slug clever! It really has no defenses of its own, so it borrows weapons from other creatures. For example, it actually manages to swallow the jellyfish's sting cells, which then find their way to the sea slug's skin. Once there the slug uses them as if they were its own. (Compliments of AlphaArs) Seals seldom sleep. In fact they have been known to swim continuously for eight months and travel 10,000 kilometers. (Submitted by Bubba) Some sharks have a bad attitude even before they're born. While examining a pregnant sand tiger shark, scientist Stewart Springer was bitten by its embryo. (Submitted by SandyD)
During a lifetime a tiger shark will produce, use and then shed some 24,000 teeth.(
Submitted by DkSdBubba on http://www.butlerwebs.com/animals/fish.htm)
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| A wonderful tasting crawfish dippping sauce. Fun fact from www.pclink.com on another creature that eats crawfish - the racoon. A common observation is that of raccoons taking morsels of food and washing it in water before they eat it. Cleanliness? Not really. What is mistaken for washing its food is in reality just another way of seeing for the raccoon. A raccoons sensitive hands and finger act as a second pair of eyes. When raccoons are at the edge of a pond or stream searching for crayfish, frogs, minnows and other aquatic treats they use their hands and fingers to probe under rocks and in the mud. When they do this they are feeling their way around more than they are looking for things. So what's going on here? It seems that water actually increases the sensitivity in the fingers. By taking whatever they find and holding it under water and then turning it all around and feeling it they appear to get a better idea of what it is they are going to eat. Rather than washing their food, they are seeing the food through their fingers!
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| I made this reciepe from the top of my head one day. I guess I was bored. I am still trying different ways to cook it. You may also add shrimp to it. You can also double the recipe. Play around with it. This is by far a healthy diet meal, but oh so good. Enjoy making it and eating it. |
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| Angel hair pasta in Italian is described as this long delicate noodle called capelli d'angelo. Angel hair pasta should be served with light, delicate sauces. This recipe sure fits the bill as this dish is just heavenly.
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| A great party dip to serve with crackers or chips. Rice and crawfish are two staple food of the Cajuns. The rice stubble/chaf is the prime source of food for crawfish. The crawfish crop is raised in rotation with rice crop. Crawfish farming began in the 1960s. Before then, crawfish were caught in the wild. With the spread in popularity of Cajun cooking, crawfish farming expanded to become an industry that nets Louisiana between $25 million to $45 million per year. Crawfish season begins in the fall when farmers flood their ponds. Harvesting begins as early as November and continues until summer.
To harvest crawfish, farmers drive in boats across acres and acres of ponds, pulling up strings of wire mesh traps and bringing in an average 635 million crawfish annually.
Source: www.planetark.com
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| A combination casserole of meat and seafood - from the oven to the table. This is one of the easiest no fail recipes for dressing. The flavor is incredible. As with any recipe that contains crawfish, shrimp maybe substituted, You could even mix the two and add crab meat. Not yet rated |
| This meal marries my two favorite cuisines: Cajun and Italian. Growing up in Eunice, LA, crawfish were plentiful and always anticipated during the "fishin' season." |
| Perfect sauce to put on steaks like Steak Diane, baked fish, flounder, fried fish or crab cakes and stuffed crab. |
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