Cajun Cooking. May 21, 2015.
Cajun Hot Crab Dip
(From Cooking Light) Ingredients Cooking spray 2 tablespoons minced shallots 1 teaspoon minced garlic 1 pound lump crabmeat, shell pieces removed, divided 1/4 cup water 1 tablespoon hot pepper sauce (such as Tabasco) 2 teaspoons salt-free Cajun seasoning 1/2 cup canola mayonnaise 1/3 cup 1/3-less-fat cream cheese, softened 1/4 cup minced red bell pepper 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons panko 3 tablespoons minced fresh chives Preparation 1. Preheat oven to 450°. 2. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook for 2 minutes, stirring frequently. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, pepper sauce, and Cajun seasoning to crab; process until smooth. Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, and the next 5 ingredients (through black pepper). 3. Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Combine panko and chives in a small bowl; sprinkle over crab mixture. Coat panko mixture with cooking spray. Bake at 450° for 30 minutes or until browned and bubbly. Let stand 5 minutes. |
Spinach Salad with Warm Bacon Dressing
To make dressing, you'll need: 8 slices cooked bacon, chopped (reserve 3 tablespoons of the bacon fat from cooking) 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard salt & pepper In a pan, heat the reserved bacon fat over low heat. Whisk in vinegar, sugar, and mustard. Add salt and pepper. Pour the warm dressing over a salad of spinach, thinly sliced red onion, and sliced boiled eggs. |
Creole Sausage Stew over Rice
Adapted from Cooking Light
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in beans; cover, reduce heat, and simmer 6 minutes or until done. Sprinkle with parsley.
Make some rice according to your favorite recipe. Put rice in the bowl, cover it with that deliciousness and serve
Adapted from Cooking Light
- 2 teaspoons olive oil
- 1 cup chopped bell peppers of any color, the brighter the better
- 1 lb thinly sliced turkey smoked sausage (about 6 ounces)
- 1 teaspoon bottled minced garlic
- 3/4 cup fat-free, lower-sodium chicken broth
- 1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
- 1 (15-ounce) can organic kidney beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in beans; cover, reduce heat, and simmer 6 minutes or until done. Sprinkle with parsley.
Make some rice according to your favorite recipe. Put rice in the bowl, cover it with that deliciousness and serve
Acadian Syrup Cake (Gateau de Sirop)
recipe courtesy of Saveur magazine
Ingredients
2 1⁄2 cups flour, plus more for the pan
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
1⁄2 tsp. ground cloves
1⁄2 tsp. fine salt
1⁄2 tsp. finely ground black pepper
1 1⁄2 cups dark cane syrup, preferably Steen's brand
1⁄2 cup canola oil 1 egg, beaten
1 1⁄2 tsp. baking soda, dissolved in 1 cup boiling water
Confectioners' sugar, for garnish
Instructions
Heat oven to 350°.
Butter a 9" round metal cake pan and line bottom with buttered parchment paper. Sprinkle in a little flour; turn and tilt pan to coat the inside. Invert pan and tap out any excess flour. Set pan aside.
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, cloves, salt, and pepper.
In another bowl, whisk together syrup, oil, and egg.
Beat one-third of the flour mixture followed by one-third of the soda mixture into the syrup mixture; repeat twice more, to make a smooth batter.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in middle of cake comes out clean, about 1 hour.
Let cake cool completely in pan. Invert cake onto a plate; dust with confectioners' sugar.
Serves 8-10.
recipe courtesy of Saveur magazine
Ingredients
2 1⁄2 cups flour, plus more for the pan
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
1⁄2 tsp. ground cloves
1⁄2 tsp. fine salt
1⁄2 tsp. finely ground black pepper
1 1⁄2 cups dark cane syrup, preferably Steen's brand
1⁄2 cup canola oil 1 egg, beaten
1 1⁄2 tsp. baking soda, dissolved in 1 cup boiling water
Confectioners' sugar, for garnish
Instructions
Heat oven to 350°.
Butter a 9" round metal cake pan and line bottom with buttered parchment paper. Sprinkle in a little flour; turn and tilt pan to coat the inside. Invert pan and tap out any excess flour. Set pan aside.
In a large bowl, whisk together flour, ginger, cinnamon, baking powder, cloves, salt, and pepper.
In another bowl, whisk together syrup, oil, and egg.
Beat one-third of the flour mixture followed by one-third of the soda mixture into the syrup mixture; repeat twice more, to make a smooth batter.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in middle of cake comes out clean, about 1 hour.
Let cake cool completely in pan. Invert cake onto a plate; dust with confectioners' sugar.
Serves 8-10.