Boudin Sausage Cajun Recipe : Cutting Green Onion Tops for a Boudin Sausage
How to cut up the tops of green onions for a Boudin sausage recipe; learn this and more in this free online cooking video series taught by expert chef Karl James on Cajun food.
Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover
Duration : 0:1:55
Who has a Recipes for Cajun food?
http://answers.yahoo.com/question/index;_ylt=AmNqkDu_hvYyYGQJY7csch3sy6IX;_ylv=3?qid=20081113100807AAbG1tP
Put down anything to get 10 points
anyting on Chicken or anything
Jambalaya!
2 lbs Italian/green onion sausage (crumbled)–
Saute in large pan.
3 packs frozen chopped seasoning (bellpepper, onion, celery)–
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired….shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben’s works great!), depending on how large your pot is.
Cover and cook on "hi" for 15 minutes or so; then turn down and cool, stirring occasionally until tender!
Any recommendations on cooking large Shrimp on the BBQ? Looking to mix it up not the old cajun seasoning bit!?
Try grilled scampi. It’s great!
Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
Caribbean Grilled Shrimp With Mango Salsa
1 to 1 1/2 lbs large shrimp, peeled and deveined
Marinade
1 tsp ground allspice
1/2" piece ground cinnamon stick
1 tsp black pepper, ground
1/4 tsp freshly grated nutmeg
1/2 small red onion
4 green onions
1 clove garlic
1/2 jalapeno pepper, seeds removed
1/2 tsp salt (or less)
2 Tbs soy sauce
1/4 cup vegetable oil
Mango Salsa
2 ripe mangos, peeled and cut into 1/4" cubes
1/2 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
4 Tbs chopped cilantro
Zest of one lime
Juice of two limes
1 tsp sugar
Whip up all the Marinade ingredients in a food processor Coat the shrimp well with the marinade for at least half a day. Soak the skewers in water for half an hour. Skewer the shrimp and cook over a hot grill or hot coals for about a minute and a half on each side, then serve with the mango salsa. Use up all the salsa as it doesn’t keep well.
Servings: 6
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 Tbs Mexican lime juice
1 Tbs ground red chiles
1/2 tsp salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
6 (8-inch size) metal skewers
1 Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
2 Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each skewer. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
3 Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
4 To broil: place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
Servings: 6
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tbs red wine vinegar
2 Tbs chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 lbs fresh shrimp, peeled and deveined
1 In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2 Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3 Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
Soul Food & Cajun…need tasty recipies?
Please provide any and all soul food or cajun recipies. Love flavor, spicy is good too. Thanks.
10pts for best!
*rump roast in a bag
1 (10 lb.) beef roast, tied
5 cloves garlic
5 green onions, chopped
5 hot pickled peppers
4 lb. mushrooms
Salt and pepper
1 T. all-purpose flour
8 large carrots
8 medium size potatoes
1/2 C. chopped parsley
1 C. chopped green onion
1 tsp. celery seed
2 C. dry white wine
1 C. water
1/2 tsp. aromatic bitters
2 T. soy sauce
Ground red pepper (cayenne)
Salt to taste
Cut 5 holes deep in the roast and stuff them with the
garlic, onions and peppers. Clean mushrooms well. Pat
salt and pepper on the roast. Place flour in large turkey-size
oven cooking bag and shake it around in bag. Place roast in bag and arrange mushrooms, carrots and potatoes around it. Add parsley,
green onion and celery seed.
Combine wine, water, bitters, soy sauce, cayenne and salt to
taste and pour into bag. Tie the bag and punch 12 holes at random in top with a two-tined kitchen fork. Roast 1 1/2 hours at 350ºF.
*cajun meatloaf
Ingredients
2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper( cayenne)
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
cup finely chopped celery
1/2 cup of celery finely chopped
1/2 cup finely chopped bell pepper
1/4 cup chopped greens onions
12 teaspoon of minced garlic
1 tablespon tabasco sauce
1 tablespoon worecestershire sauce
1/2 cup milk
2 pounds ground beef
1/2 pound of ground pork
2 eggs lighthy beaten
1 cup very fine dry bread crumbs
combine the seasoning mix ingredients in a small bowl and set aside.
melt the butter in 1 quart saucepan over medium heat.
add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
stir in the milk and 1/2 cup catsup.
continue cooking for about 2 mins, stirring occasionally.
remove from the heat and allow mixture to cool to room temperature.
place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
mix by hand until thoroughly combined in the center of the pan … shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
serve immediately,
*Chicken and Dumplings
-Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
-Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it’s time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve
Or u can try these links
http://www.realcajunrecipes.com/
http://www.soulfoodandsoutherncooking.com/traditional-soul-food-recipes.html
http://soulfoodonline.net/recipes/
http://www.experienceneworleans.com/recipes.html
ENJOY 
cajun type creamy pasta recipes?
Hi. I love the ones in restaurants (California Pizza Kitchen, Chili’s, etc) Does anyone have one for at home with a spicy alfredo type suace and shrimp and sausage?
Thanks!
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Cajun Seafood Pasta
4 – 6 servings
INGREDIENTS
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
DIRECTIONS
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles
Has anyone ever made REAL cajun/ creole food?
Can you give me an awesome recipe for a theme luncheon we have coming up… I need a really good recipe – preferably one that you have tried and liked before…
I am from New Orleans and these are some of the easier creole recipes you can make. Enjoy them.
CHICKEN AND SAUSAGE GUMBO
4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped
Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters if you choose to add them (Actually, I usually don’t!)
CREAM OF CRAWFISH SOUP
1 stick butter
½ cup grated onion
½ cup flour
1 pound crawfish tails
½ bunch green onions
2 cups Half and Half
2 cups whipping cream
2 cups chicken stock
1 teaspoon red pepper
2 teaspoons garlic powder
2 teaspoons onion powder
In a saucepan, melt butter. Stir in onion and sauté for five minutes. Stir in flour. Cook about 2 minutes until mixture thickens. Add hot chicken stock and stir well. Simmer for 5 minutes stirring constantly.
In a food processor, grind crawfish and green onions. Add to soup base. Mix well and simmer for 5 minutes while stirring constantly. Add Half and Half and cream and reduce heat to low. Simmer for 5 minutes. Stir in seasonings and remove pot from heat.
SHRIMP REMOULADE
The Old Roosevelt Hotel’s recipe
2 egg yolks
1 cup Creole mustard
¼ cup vinegar
Juice of 1 lemon
2 cups salad oil
1 bunch minced green onions
½ stalk celery, minced
4 pounds boiled shrimp, peeled, deveined
Blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Slowly add oil, beating constantly. Once thickened, add green onions and celery. Mix sauce with shrimp and refrigerate for 4 hours before serving.
BLACK EYED PEAS
Fresh will be out of season, so look for dried or look in your freeezer section and you may find them frozen by Pic’d Sweet.
2 quarts. water (or chicken broth)
1 # hickory bacon, cut in pieces
1 # smoked sausage, chunked
1 smoked ham hock
2 cups diced onions
¾ cup diced celery
¼ teaspoon garlic powder
½ teaspoon thyme
1 Tablespoon sweet basil
4 bay leaves
1 # black eyed peas
3 Tablespoons bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice
Rinse the peas well under cold running water and set them aside to drain. In a 5-quart heavy aluminum Dutch oven with a tight-fitting lid bring the two quarts of water or broth to a rapid boil. Drop into the water the bacon, smoked sausage and ham hock.
Bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover and cook over medium heat until the vegetables soften —about 15 minutes.
Stir in the black eyed peas and the bacon drippings well, making sure the mixture is uniformly blended. Bring the peas to a boil, but immediately reduce to a simmer, cover and cook until rich and creamy, stirring so they don’t stick. (dried peas take about two hours on a very low fire).
About 20 minutes before serving, sprinkle in the salt and pepper and season the peas to taste. Remember—you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.
“Fresh” blackeyed peas, unlike the dried variety, need to be cooked for only 20 to 30 minutes before they are ready to serve.
Serve over rice
JAMBALAYA
This is a great short cut version of jambalaya that uses canned broths and is one of the easiest recipes you will ever make. It is great for pot luck lunches/dinners because it is not expensive to make and serves a lot of people. Just don’t tell my grandma I am taking short cuts!
1 pound sausage
2 pounds peeled shrimp or 3-4 cooked, chopped chicken
1 can Campbell’s beef bouillon
1 can Campbell’s french onion soup
8 ounces tomato sauce
1 stick butter
1 ¼ cups chopped bell pepper
¼ cup chopped green onion
¼ cup chopped parsley
1 pound (orange box) Uncle Ben’s
season to taste
Mix cubed chicken and sliced sausage and all other ingredients in baking pan, bake covered 350 for 1 hour and 15 min. Stir every 15-20 min.
SHRIMP CREOLE
2 pounds peeled/deveined shrimp
2 Tablespoons cooking oil
1 large onion (finely chopped)
1 clove of garlic (chopped)
2 Tablespoons chopped green pepper
1 Tablespoon flour
8 ounces tomato sauce
12- 16 ounces of water
2 Tablespoons chopped parsley
thyme
salt and pepper
Heat oil over medium heat. Add onions and cook until soft. Add garlic and green pepper, sauté two minutes. Stir in flour until well blended. Stir in tomato sauce. Simmer for five minutes. Stir in water, thyme, salt, pepper, parsley and shrimp. Simmer covered for 30 minutes. Serve over rice.
And if you want an authentic creole dessert:
Pralines
2 1/4 c sugar
1 c whole milk
3/4 can evap milk
1 heaping c pecans
1 tea vanilla
2 Table butter
Cook sugar, milk, evaporated milk and butter, stirring constantly, over medium heat to soft ball stage. Add vanilla. Slowly add pecans stirring constantly. Cool 15 minutes. Pour 2" apart on waxed paper and cool.
or
Buttered Pecan Pie
¼ cup unsalted butter
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
¼ teaspoon salt
1 ½ cups toasted pecans
9” pie shell
Preheat oven to 375. In a medium saucepan, heat butter over low heat until it turns golden-amber; do not burn. Immediately pour in cream to stop cooking and pour mixture into a mixing bowl. Blend in brown sugar, salt, corn syrup and vanilla. Beat in eggs by hand until well blended. Stir in pecans.
Pour into shell (crimp edges as high as possible) and cover edges with foil. Bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes or until filling is set and pastry golden. Cool at least 2 hours before serving.
To toast pecans: spread pecans on cookie sheet and bake in 375 degree oven for 5-10 minutes, stirring every 2 minutes.
Homemade Creole or Cajun Jambalaya Recipes?
My husband is the cook in our house. I found this one on the internet and my husband pretty much uses the same ingredients. Mmmmmm.
Jambalaya Ingredients:
4 big yellow onions chopped fine
about 8 cups water.
4 cups rice
1 bell pepper – chopped
2-3 banana peppers – chopped
3-5 crushed garlic cloves
2 bundles green onions. – chopped
2 lbs hot sausage – chopped
1 whole chicken cut up or pork.
salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)
Jambalaya cooking instructions:
Brown your sausage and chicke and put them on the side. Cook down your yellow onions & garlic constantly stirring.(add a little water if necessary so it doesn’t get dry in the bottom of the pot) Don’t burn them or the whole recipe is screwed. Once you’ve sauteed this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you’re going to add your rice put in the peppers and gren onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once.(you only want to bring the bottom to the top) Leave over low heat until your water is all out and the rice is tender. You’ll have your Jambalaya. Serve it with french bread, white beans and salad.
How to cook creole style!
Most people would associate creole cooking with New Orleans, but the Caribbean also has a rich tradition of creole cuisines. This video was filmed in the beautiful island of Dominica, and shows how to make marinated mahi-mahi fish, with plantain in a coconut batter.
Ingredients needed:
Mahi Mahi fish ( also known as dolphin fish),
Thyme,
Parsley,
Green Onions,
Celery,
Seasoned pepper,
Salt,
Lime or Lemon,
Tomatoes,
Tomato Sauce,
Plantains,
Shredded coconut,
Eggs, milk and flour for the batter
Duration : 0:5:22
how do you make the cajun crab dip that you buy in the seafood section of the super market?
1 lb crabmeat, picked over
6 green onions, chopped
1 large red pepper, diced
1 lb Velveeta cheese, cubed
2 cups monterey jack cheese, cubed
1 can Rotel tomatoes, drained
garlic powder, to taste
Tabasco sauce, to taste
salt and pepper, to taste
Not the one? See other Crockpot Cajun Crab Dip Recipes
http://www.recipezaar.com/recipes.php?q=Crockpot%20Cajun%20Crab%20Dip
Sauté onions and red pepper in butter.
Place in a crockpot along with the tomatoes, seasonings and cheese.
Cook on high until cheese is melted.
Add crabmeat and cook on low for approximately 60 minutes.