Cajun Crab Dip (low-fat Version)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 lb imitation crabmeat (surimi)
• 8 ounces fat free cream cheese, softened
• 1/3 cup nonfat sour cream
• 1/2 tablespoon cajun seasoning
• 1/2 tablespoon braggs liquid aminos (use worcestershire sauce if not available)
• 1/2 cup low-fat cheddar cheese
• 1 tablespoon pimiento, chopped finely
• 1/2 medium sweet onion, diced finely
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian seasoning

Recipe

• 1 mix all ingredients except cheese and crab meat.
• 2 mix in the cheese and 1/2 the crab meat until mixed well. the crab meat will break into fine pieces.
• 3 mix in the rest of the crab meat, being careful to leave some larger chunks for texture.
• 4 refrigerate for 2-4 hours. check seasonings and adjust if needed.
• 5 serve with crackers, or to keep it healthy, with carrots, celery and slices of zucchini.

Boone's Jamaican Gumbo

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (45 g) packets grace fish tea soup mix or 2 (45 g) packets comparable fish bouillon cubes
• 1 cup rice or 1 cup other rice
• 1 (15 1/4 ounce) can whole kernel corn
• 3 chicken breasts
• 1 sausage

Recipe

• 1 get your chicken going first, as it will take the longest (30-40 minutes). in the meantime, also get your rice cooking (20 minutes).
• 2 bring a separate pot to boil with the fish tea in it, then reduce to a simmer for 5-7 minutes. brown the sausage while the fish tea simmers, drain corn, and everything should finish about the same time.
• 3 finely chop the chicken breasts and slice sausage. add to rice along with the drained corn. add all into large pot and keep warm. serve with toasted english muffins or other bread. add calypso sauce for extra spice.

Cajun Grilled Catfish With Apricot Salsa

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (6 ounce) catfish fillets, approximately
• 2 tablespoons olive oil
• 4 slices limes, thin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon hungarian paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 3/4 cup diced turkish dried apricot
• 3/4 cup fresh diced pineapple
• 1/3 cup diced red onion
• 1/4 cup diced red bell pepper
• 2 medium shiitake mushrooms, diced
• 1/4 cup finely chopped fresh cilantro
• 1 jalapeno pepper, seeded and diced
• 2 -3 tablespoons lime juice

Recipe

• 1 combine all the ingredients for the salsa and refrigerate until ready to serve
• 2 in a small jar, combine all the ingredients for the rub and shake to distribute well
• 3 preheat grill to medium
• 4 rinse fish under running water, pat dry
• 5 drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
• 6 turn fish over and repeat with olive oil and rub
• 7 when grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
• 8 place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists

Acadia's Super Easy Dill Sauce

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• Servings: 3
• 4 ounces ranch dressing (i use marie's creamy ranch)
• 2 tablespoons dill weed (i use freeze-dried or fresh)

Recipe

• 1 mix dill weed with ranch dressing.
• 2 spread on fish (i top it on salmon) 1-minute before you remove it from the heat.
• 3 enjoy!

Choo Chee Red Curry Shrimp (choo Chee Gkoong)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb medium shrimp
• 3 serrano peppers or 3 jalapeno peppers
• 1 cup rich unsweetened coconut cream (preferably mae ploy or chao koh brand -spoon the thickest cream off the top of an unshaken can of co)
• 2 -3 tablespoons red curry paste
• fish sauce, as needed (some packaged curry pastes are already heavily salted)
• 2 teaspoons palm sugar (to taste)
• 8 kaffir lime leaves, very finely slivered
• 1/2-1 cup thai basil

Recipe

• 1 shell, devein, and butterfly the shrimp; give them a saltwater bath to freshen. rinse and drain well, and let sit at room temperature for 20 minutes before cooking.
• 2 cut two of the three red peppers into thin rounds, including seeds, and pound with a mortar and pestle to a coarse paste. cut the other pepper with seeds into fine inch-long slivers.
• 3 heat 2/3 cup coconut cream in a wok or skillet over high heat. when it has warmed to a smooth consistency, spoon out 1 tablespoon and reserve. reduce remaining cream for a few minutes until it is thick and bubbly and the oil begins to separate from the cream. add curry paste, mushing it into the cream and fry, while stirring, over medium-high heat for a few minutes until it is aromatic and darker in color and the mixture is very thick.
• 4 increase heat to high and add the remaining 1/3 cup coconut cream, stirring to make a thick, well-blended sauce. season to taste with fish sauce and palm sugar stirring well to melt sugar and blend seasonings. toss in shrimp and cook in the sauce, stirring frequently. when the shrimp have lost their raw pink color on the outside, stir in the crushed chillies and kaffir lime leaves. stir-fry 10 to 15 seconds before adding basil and slivered chilli. stir well to wilt basil and, when shrimp are just cooked through, turn off heat.
• 5 transfer to a serving dish and drizzle reserved tablespoon of coconut cream over shrimp. garnish with a sprig or two of basil.

Cajun Crawfish And Andouille Fettuccine

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 lb butter
• 1 bunch green onion, chopped
• 1/2 cup parsley, finely chopped
• 1 lb crawfish tail, and fat
• 1/3 lb andouille sausage, finely chopped
• 4 tablespoons flour
• 2 pints cream
• red pepper, to taste
• 1 lb fettuccine, cooked

Recipe

• 1 melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. stir in flour. add cream, red pepper and salt.
• 2 cook over med-low heat, stirring constantly until thickened.
• 3 serve over fettuccine with your favorite garlic bread.

Acapulco Tuna Dish

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup onion (chopped)
• 1 tablespoon olive oil
• 2 (5 ounce) cans tuna (drained, we like solid albacore)
• 1 egg (beaten)
• 1/4 cup milk
• 3 ounces tortilla chips
• 1 1/2 cups monterey jack cheese (shredded)
• 1/2 cup sour cream
• 1 (16 ounce) can stewed tomatoes
• 1 1/2 teaspoons chili powder
• salt and pepper
• parsley, and black olives for garnish

Recipe

• 1 saute onions in oil, cook until transparent.
• 2 in a large bowl combine drained tuna,onions, tomatoes, chili powder, salt, pepper, eggs and milk, blend.
• 3 place half of the chips in the botttom of a 2 quart dish, top with half of the cheese, then half the tuna mixture, repeat layers.
• 4 spread sour cream on top, cook 25-30 minutes in a preheated 350 degree oven until hot and bubbly.
• 5 garnish with parsley and olives.

Asian Ginger Salmon

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 2
• 2 tablespoons braggs liquid aminos, amino acid
• 2 tablespoons water
• 2 tablespoons fresh gingerroot, chopped
• 1 lb salmon
• olive oil, for sauteing
• sodium-free seasoning, to taste (spike is preferred)
• 1 pinch cayenne pepper

Recipe

• 1 season salmon with spike seasoning and cayenne.
• 2 heat oil and sauté salmon in an oven-proof pan, 3 minutes per side.
• 3 preheat oven at 375 degrees.
• 4 before placing the salmon in the oven, pour sauce of braggs, water, and ginger over salmon.
• 5 in the same pan, bake salmon for 5 minutes.

Cajun Crab Dip

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1/3 lb cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon worcestershire sauce
• 1/2 tablespoon chives, chopped
• 1 garlic clove, minced
• 1/2 tablespoon fresh thyme, leaves only
• 1 small shallot, minced
• 1 teaspoon cayenne pepper (adjust to your liking)
• 1 tablespoon hot sauce (adjust to your liking)
• 1/4 cup heavy cream
• salt, to taste
• fresh ground pepper, to taste
• 1 lb lump crabmeat, cooked

Recipe

• 1 in a large bowl, mix very well all ingredients except the crab meat.
• 2 slowly fold in crab meat, to prevent it from shredding.
• 3 transfer mixture to shallow baking dish. heat at 350 degrees f for about 20 minutes, or until hot. (you may skip this step and serve the dip cold, if desired.).
• 4 serve with crackers, toasted pita points, or crostini.

Cajun Crab Rice

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces imitation crabmeat, diced
• 1/4 cup cajun marinade (or use a liberal amount of dry cajun seasoning)
• 1 tablespoon oil
• 1 cup onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 small tomato, diced
• 1/8 teaspoon red pepper (optional)
• 1 cup instant rice
• 1 cup water

Recipe

• 1 in a large skillet, heat oil to medium high.
• 2 add onions and peppers and cook for 5 minutes until tender.
• 3 stir in all other ingredients and bring to a boil.
• 4 cover and remove from heat, let stand 5 minutes.

Cajun Crab Meat Spread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (8 ounce) package light cream cheese, softened
• 1 tablespoon nonfat plain yogurt
• 3/4 cup fat-free cottage cheese
• 1/2 teaspoon paprika
• 3/4 teaspoon ground red pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1 (6 ounce) can crabmeat, drained
• 1/4 cup fine chopped green pepper
• chili pepper, as garnish if desired
• bread or cracker

Recipe

• 1 in a large bowl, beat the cream cheese, yogurt, cottage cheese, paprika, red pepper, garlic powder and thyme till well blended.
• 2 approximately 1 minute .
• 3 stir in crab meat and green pepper.
• 4 place in serving bowl, cover and chill.
• 5 before serving, garnish with chili peppers, if you like.

Cajun Fried Catfish

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 5 lbs catfish fillets
• 1/2 cup prepared yellow mustard
• 1/4 cup tabasco sauce
• 2 tablespoons worcestershire sauce
• 1/4 cup half-and-half cream
• 1/2 cup water
• 3 tablespoons dry wine
• 2 cups cornmeal
• 2 cups all-purpose flour
• 3 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 quart cooking oil (enough to deep fry the fish)

Recipe

• 1 preheat the oil in a deep fat fryer to 375°f.
• 2 cut the fish into 2 to 3 ounce pieces.
• 3 combine mustard, tabasco sauce, worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• 4 put the cornmeal in a food processor and blend at high speed for about 2 minutes; it will make the mixture much finer.
• 5 pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• 6 mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• 7 fry the fish in a deep fat fryer at 375°f; the fish should float to the top of the grease and turn a golden brown.
• 8 remove from the fryer and drain on a stack of dry paper towels.
• 9 this makes awesome po' boy's or just plain old fish sandwiches.

Corn Soup With Shrimp

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 5 tablespoons oil
• 5 tablespoons flour
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 1 medium bell pepper, chopped
• 2 celery ribs, chopped
• 4 tablespoons dried parsley flakes
• 1 (17 ounce) can stewed tomatoes, chopped
• 1 (14 ounce) can rotel tomatoes
• 3 (17 ounce) cans whole kernel corn
• 1 (17 ounce) can cream-style corn
• 5 quarts water
• 2 lbs peeled shrimp
• salt and pepper

Recipe

• 1 heat oil in a soup pot. make a roux by adding flour and cooking til brown, stirring constantly.
• 2 add chopped vegetables and parsley flakes. cook 10 minutes, or until onion is tender.
• 3 add tomato products and cook 10 minute longer, stirring constantly. add corn. stir til mixed. add water, salt and pepper. simmer one hour, stirring occasionally. add shrimp. simmer 30 min longer. makes 10-12 servings.

Bookbinder Red Snapper Soup

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 7-8
• 2 tablespoons olive oil
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, chopped

Cajun Crab Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 2 cups clam juice
• 2 cups chicken broth
• 1 (10 ounce) package frozen corn
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 2 cups heavy cream
• 1 lb canned crabmeat, drained
• 4 green onions, chopped

Recipe

• 1 in a large sauce pan, melt butter over medium heat.
• 2 stir in onion and garlic and saute until onion is translucent.
• 3 stir in flour and cook for 2 minutes.
• 4 stir in clam juice and chicken broth.
• 5 bring to a boil.
• 6 add corn, salt, peppers, and thyme, mix well.
• 7 reduce heat and simmer 15 minutes.
• 8 stir in cream and crab meat.
• 9 heat through.
• 10 add green onions, mix well and serve.

Cajun Fish With Praline Sauce Over Dirty Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces hot italian sausage (ground)
• 3/4 cup rice (uncooked)
• 1 1/2 cups chicken broth
• 1/2 cup pecans (chopped)
• 2/3 cup sugar
• 1/3 cup water
• 1 tablespoon butter
• 1 tablespoon apple juice
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 tablespoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 halibut fillets (6 oz each, may substitute other fish)

Recipe

• 1 preheat grill to medium-high (a foreman works great).
• 2 cook sausage over medium-high heat in large saucepan until just brown.
• 3 add rice, cook 1 minute.
• 4 add broth, bring to boil.
• 5 reduce heat to simmer and cover for 20 minutes or until rice is tender. fluff with fork before serving.
• 6 toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup.
• 7 add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes.
• 8 add pecans and cook 1-2 minutes.
• 9 remove from heat and whisk in apple juice and butter, sauce will thicken upon standing.
• 10 mix oil, paprika, thyme, salt, and pepper to form paste.
• 11 spread on both sides of fish.
• 12 grill fish for 3 minutes per side (or 3-4 total minutes using a foreman grill).

Chicken Breasts Stuffed With Crab (pinag-isang Manok)

Total Time: 2 hrs Preparation Time: 1 hr 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/4 cup dry wine
• 1 tablespoon garlic, minced
• 1 tablespoon oil
• 1 cup onion, minced
• 2 cups crabmeat, flaked
• 1 1/2 cups mushrooms, sliced
• 1 teaspoon ground sage
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon green bell pepper, chopped
• 1 tablespoon red bell pepper, chopped
• 2 tablespoons butter, for frying
• 2 cups coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1 cup coconut cream
• 1/4 cup half-and-half
• 2 teaspoons cornstarch
• 2 tablespoons water

Recipe

• 1 flatten chicken breasts between 2 sheets of waxed paper. marinate in wine for 1 hour.
• 2 to prepare filling, saute garlic in oil. add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. saute until mushrooms are soft.
• 3 remove chicken from wine. pat dry.
• 4 place filling on one side of chicken breast, then roll. tie with string.
• 5 heat butter in dutch oven and brown chicken breasts on both sides.
• 6 add coconut milk and ginger. simmer a few minutes.
• 7 dissolve bouillon cube in coconut cream and pour into pan with half and half. simmer until chicken is tender, turning occasionally, about 30 minutes.
• 8 remove chicken. set aside and keep warm.
• 9 stir cornstarch into water until dissolved.
• 10 let the sauce simmer and add cornstarch mixture to thicken.
• 11 slice chicken rolls and pour sauce over.

Cajun Fish Nuggets

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon cajun seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup light mayonnaise
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 2 tablespoons lemon juice
• 1 1/2 lbs tilapia fillets (4 fish fillets) or 1 1/2 lbs catfish fillets (4 fish fillets) or 1 1/2 lbs sole fillets (4 fish fillets)

Recipe

• 1 in large shallow dish, whisk together flour, cornmeal, cajun seasoning, salt and pepper.
• 2 in another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving.
• 3 cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat.
• 4 place fish on greased rimmed baking sheet, bake in 450f oven until golden, about 10 minutes.
• 5 broil until crisp, about 4 minutes.
• 6 serve with reserved mayonnaise mixture for dipping.

Coconut Cream Pie From Chancy's Catfish Shack

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 2 1/2 cups sugar
• 5 tablespoons starch (corn)
• 7 egg yolks
• 1 tablespoon salt
• 5 (12 ounce) cans evaporated milk
• 1 1/2 cups coconut
• 2 cups powdered sugar
• heavy whipping cream, 1 carton
• 2 pie shells (?)

Recipe

• 1 on the stove (i suggest a double boiler at high heat or low/medium heat for a regular pot) -- mix sugar, cornstarch, yolks and salt in a pot. slowly stir in the milk until it thickens. do it slow. after it thickens, add the coconut. pour into the pie shells and let sit overnight in the refridgerator.
• 2 combine the confectionary sugar and heavy cream and whip till stiff peaks form. top pies with whipped cream mixture. serve :-).

Boom Boom's Marinated Grilled Shrimp

Total Time: 22 mins Preparation Time: 16 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 3 garlic cloves, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 lbs fresh shrimp, peeled and deveined
• skewer

Recipe

• 1 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 2.preheat grill for medium heat. thread shrimp onto skewers, piercing once near the tail and once near the head. discard marinade.
• 3 3.lightly oil grill grate. cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Cajun Crabmeat Mold

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• 16 ounces cream cheese, softened
• 2 tablespoons sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground thyme
• 1 cup cooked crabmeat
• 1/4 cup finely chopped green pepper
• 1 rye crackers

Recipe

• 1 beat all ingredients except crabmeat, green pepper and crackers in a.
• 2 5-quart bowl on medium speed until well blended, about 1 minute.
• 3 stir in crabmeat and green pepper.
• 4 line a deep 1.
• 5 5-pint bowl with plastic wrap; press mixture in bowl.
• 6 cover and refrigerate until firm, about 3 hours.
• 7 unmold on serving plate; remove plastic wrap.
• 8 garnish with chili peppers if desired.
• 9 serve with crackers.

Cream Of Spinach N' Shrimp Over Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb shrimp, cooked
• 1 box frozen spinach
• 1 box knorr classic cream of spinach soup mix
• 1 box linguine or 1 box fettuccine pasta
• 2 cups milk
• 1 cup water
• 2 tablespoons butter
• 1 cup parmesan cheese
• salt
• pepper
• tabasco sauce

Recipe

• 1 substitute for shrimp (scallops, crab, lobster, clams, oysters, or mussels) or combine any or all for a great seafood dish.
• 2 combine with a salad and loaf of bread.
• 3 boil pasta.
• 4 defrost but do not drain spinach.
• 5 in saucepan, combine milk, water, butter, spinach & knorr cream of spinach to a boil then reduce heat to low to keep warm.
• 6 add parmesan cheese and stir.
• 7 salt, pepper & tabasco to taste.
• 8 when pasta is ready, add fully cooked seafood to sauce, then serve over pasta.

Accras (cod Fritters)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 teaspoon active dry yeast
• 1/4 cup water
• 1/2 teaspoon sugar
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup milk
• 1/2 lb salt cod fish, soaked in cold water for 1/2 hour, rinsed 3 times, and shredded (or substitute any cooked, flaky fish)
• 1 medium onion, minced
• 2 seasoning bell peppers, seeds and stems removed, minced (or substitute yellow wax hots)
• 1/2 congo habanero pepper, seeds and stem removed, minced (habanero)
• 1/2 cup minced green onion
• 1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme)
• 1 egg, beaten
• oil (for frying)

Recipe

• 1 add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
• 2 blend together the flour, baking powder, and black pepper.
• 3 add the yeast mixture and the milk and beat with a whisk to make a smooth batter.
• 4 add the salt cod and continue to beat briskly.
• 5 add the remaining ingredients except the oil and again beat briskly.
• 6 allow the mixture to sit at room temperature for at least an hour and preferably 2.
• 7 heat the oil and drop the batter a tablespoon at a time into it. fry until golden brown, remove, and drain on paper towels. serve hot.

Cajun Crawfish-stuffed French Bread

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup mirepoix (mix of diced onion, celery, bell pepper)
• 1 teaspoon crushed garlic
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 4 tablespoons wine
• 2 tablespoons seafood stock or 2 tablespoons clam juice
• salt
• 8 ounces cream cheese, cut into small pieces
• 1 lb peeled crawfish tail
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onion, chopped
• 1 loaf french bread

Recipe

• 1 melt butter in medium saucepan on medium high heat. add onions, bell pepper, and celery and saute' for 5 minutes.
• 2 add cayenne pepper, black pepper, paprika, and garlic and stir well. stir in wine and seafood stock, bring to a boil and then reduce heat to low.
• 3 add crawfish tails and salt and mix well. cover and simmer for 20 minutes. if using shrimp, don't add until the last 5 minutes of the 20.
• 4 gradually add cream cheese until melted, stirring often and cook for 5 minutes.
• 5 add green onions and parsley and a little more wine if mixture is too thick.
• 6 cut bread in half and scoop out center portion of french bread loaf. fill bottom portion with crawfish mixture. place top half on top, brush with melted butter and bake in a 350 degree oven for 15 minutes.

Banana Coconut Shrimp Kabobs

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/4 large banana
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 500 g large shrimp, shelled and deveined,you'll probably have between 26 to 30
• 1/3 cup cracker crumb
• 1/3 cup grated coconut, toasted
• lime wedge

Recipe

• 1 puree (or mash) the banana with lime juice, olive oil, turmeric, salt and hot-pepper sauce.
• 2 toss marinade with the shrimp and marinate for 1 hour in the refrigerator.
• 3 in a bowl, combine the cracker-crumbs and the toasted coconut.
• 4 preheat the grill or broiler.
• 5 dip shrimp in the crumb/coconut mixture and thread onto bamboo or wooden skewers which have been soaked in water for 30 minutes to stop them from catching fire.
• 6 (each skewer will take 6 to 8 shrimps).
• 7 grill over a medium-hot fire (or broil) until shrimp are opaque- about 4 to 6 minutes- turning the kabobs over halfway throught the cooking time.
• 8 serve with lime wedges.
• 9 note: to prevent shrimp- or any kabob items- from slipping,use 2 skewers for each kabob.
• 10 by holding a pair of skewers 1/4" apart,thread the shrimp onto both skewers at the same time.
• 11 this way the food will turn over when you turn the skewers rather that spin around,as they tend to do,when on a single stick.

Chicken Tonnato

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (6 1/8 ounce) can chunk tuna, packed in water,drained
• 2 canned anchovy fillets, drained
• 1/3 cup plain nonfat yogurt
• 2 tablespoons reduced-fat mayonnaise
• 1/8 teaspoon pepper
• 4 (4 ounce) poached chicken breast halves
• 1 tablespoon drained capers
• 4 pitted olives, quartered
• 2 tablespoons diced pimentos

Recipe

• 1 in a food processor bowls, add tuna and anchovies and process 10 seconds.
• 2 add yogurt, mayonnaise and pepper; process 10 seconds.
• 3 place chicken breast half on each of 4 plates.
• 4 spread tuna mixture over chicken.
• 5 arrange capers, olives and pimento on top of tuna mixture.
• 6 serve chilled or at room temperature.

Cajun Crab Crisp

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 english muffins
• 1/2 cup butter
• 5 ounces old english cheese
• 1 1/2 teaspoons mayonnaise
• 1/2 teaspoon garlic salt
• 2 teaspoons creole seasoning
• 1 teaspoon hot sauce
• 1 1/2 lbs crab meat

Recipe

• 1 melt butter and mix all ingredients together and spread on split and quartered english muffins.
• 2 bake at 350f in oven for 15 to 20 minutes or until toasted and golden brown.

Coconut Crusted Tilapia

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb tilapia fillet
• 1/2 cup milk
• 1/3 cup shredded coconut (i used very finely shredded)
• spices (i used salt, pepper and curry powder)
• 2 limes
• 2 tablespoons coconut oil (any oil works, but this is best)

Recipe

• 1 mix coconut with spices of your choice. curry goes really well, but anything you like would work.
• 2 dip fish in milk.
• 3 coat with coconut mixture.
• 4 heat oil in a large skillet over med-high heat.
• 5 add fish and cook about 4 minutes on each side.
• 6 squeeze lime juice over the top.

Cajun Crawfish Cornbread

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 2 cups yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6 eggs
• 2 medium onions, chopped
• 1/2 cup jalapeno pepper, sliced & chopped
• 16 ounces cheddar cheese, grated
• 2/3 cup oil
• 2 (16 ounce) cans cream-style corn
• 2 lbs crawfish tails, lightly rinsed

Recipe

• 1 combine in large bowl, cornmeal, salt and soda
• 2 in separate bowl, beat eggs
• 3 add crawfish, peppers, onions, cheese, oil and corn to eggs
• 4 combine egg mixture with cornmeal and mix well
• 5 pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.

Cajun Jumble-laya Stoup (rachael Ray)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
• 2 lbs chicken tenders, cut into bite-size pieces
• 1 medium yellow onion, sliced
• 3 large garlic cloves, chopped
• 3 celery ribs, chopped
• 1 green pepper, quartered, then sliced into thin strips
• 1 red bell pepper, quartered, then sliced into thin strips
• 4 sprigs fresh thyme
• 2 cups chicken stock
• 1 cup tomato juice
• 1/4 cup hot sauce
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces frozen okra, defrosted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 scallions, green and parts, thinly sliced

Recipe

• 1 heat a large, deep skillet over high heat with the vegetable oil.
• 2 add the andouille sausage and brown for 2 to 3 minutes. move the andouille sausage to one side of the pan and add the chicken tenders. season the meat with salt and pepper. continue to cook for another 3 minutes, and until the chicken starts to brown.
• 3 stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. cook, stirring frequently, for 5 minutes.
• 4 add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
• 5 add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. uncover the stoup and stir.
• 6 turn the heat off, stir in the parsley and scallions, and serve.

Cajun Crawfish Patties

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• 1 1/2 cups packed fresh breadcrumbs
• 1 lb peeled crawfish tail, chopped
• 2 ounces tasso, chopped (or other smoky ham)
• 3 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1 teaspoon tabasco sauce
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 large egg, beaten
• 1 cup saltine crumbs
• vegetable oil, for panfrying

Recipe

• 1 preheat oven to 350°.
• 2 scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• 3 in the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• 4 melt the butter in a medium skillet over medium heat.
• 5 stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• 6 stir in the lemon juice, worcestershire sauce, tabasco, salt, and cayenne and remove from the heat.
• 7 scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• 8 form mixture into 8-12 patties, no thicker that 1/2 inch.
• 9 the mixture will be a little fragile.
• 10 coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• 11 refrigerate patties for about 10 minutes.
• 12 warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• 13 drain and serve hot.

Cream Of Shrimp Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter
• 2 medium carrots, minced
• 1 stalk celery, minced
• 1 small baking potato, peeled and minced
• 2 lbs small shrimp, peeled and deviened-reserve shells
• 2 cups fish stock or 2 cups chicken stock
• 2 cups light cream
• 1/2 tablespoon thyme
• 1 bay leaf, crushed
• salt
• pepper
• parsley (to garnish)

Recipe

• 1 in a large saucepan melt the butter over medium heat.
• 2 add the carrots, onion, celery, potato and shrimp shells.
• 3 saute until the onion is translucent and the shells turn pink, around 3 minutes.
• 4 add the stock, cream, thyme, bay and all but 25 shrimp.
• 5 bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• 6 in small batches puree the soup in a food mill or food processor.
• 7 force puree through a strainer.
• 8 return the soup to the pan and season to taste with the salt and pepper.
• 9 add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• 10 ladle into 6 bowls with 5 shrimp in each.
• 11 garnish with chopped parsley.

Cajun Fish & Rice Pilaf (21 Day Wonder Diet: Day 19)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• cooking spray
• 1 small brown onion, finely chopped
• 2 celery ribs, trimmed and finely chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon ground cinnamon
• 2 cloves
• 1/4 teaspoon ground turmeric
• 3/4 cup long-grain rice
• 2 cups chicken stock
• 1/4 cup flat leaf parsley, finely chopped
• 360 g fish fillets
• 2 teaspoons cajun seasoning

Recipe

• 1 spray base of a medium saucepan with cooking oil. cook onion, celery and garlic, stirring, for 5 minutes. add spices; cook, stirring, until fragrant.
• 2 add rice; stir to coat in mixture. add stock; bring to the boil. reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed. stir in parsley.
• 3 meanwhile, spray medium frying pan with cooking oil. sprinkle fish with cajun spice; cook in pan.
• 4 serve pilaf with fish.

Coulibiac (salmon And Rice In Puff Pastry)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup long-grain rice
• 2 tablespoons butter
• 1/2 cup minced leek ( and pale green parts only)
• 6 ounces fresh shiitake mushrooms, stemmed, chopped
• 2 sheets frozen puff pastry, thawed
• 24 ounces skinless salmon fillet
• 1 egg, beaten with
• 1 tablespoon water

Recipe

• 1 cook rice until tender. set aside.
• 2 melt butter in skillet over medium-low heat.
• 3 add leek; sauté until beginning to soften, about 4 minutes.
• 4 add mushrooms. cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes.
• 5 uncover skillet. increase heat to medium-high; sauté until liquid evaporates, about 3 minutes.
• 6 transfer to bowl. add rice. season with salt and pepper. cool completely.
• 7 butter large baking sheet.
• 8 cut one pastry sheet into 4 equal squares. divide rice mixture among centers of squares.
• 9 set salmon atop rice. sprinkle with salt and pepper.
• 10 bring pastry corners up around salmon (pastry will not enclose salmon completely.)
• 11 cut remaining pastry into 4 equal squares. lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
• 12 pinch edges together to seal, brushing with egg mixture.
• 13 arrange salmon packages, seam side down, on prepared baking sheet. cover and chill 30 minutes. (can be made 8 hours ahead. keep chilled.).
• 14 preheat oven to 400°f brush top of pastry with egg mixture.
• 15 bake until golden about 30 minutes.

Cajun Grilled Shrimp

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 1/4 lbs large shrimp, shelled,deveined
• 1 tablespoon fresh lemon juice
• cooking oil, as needed
• 2 tablespoons chopped flat leaf parsley
• 1/2 tablespoon good-quality chili powder
• 1/2 tablespoon hungarian paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed dried oregano
• 1/4 teaspoon crushed dried thyme

Recipe

• 1 light the grill or preheat the broiler.
• 2 in a small bowl, combine the seasoning ingredients.
• 3 add the shrimp and toss to evenly coat.
• 4 thread the shrimp onto 4 metal skewers and drizzle with lemon juice.
• 5 when ready to grill, lightly brush the grill rack with oil.
• 6 grill the shrimp until they are cooked through and lightly charred around the edges, 3 to 5 minutes per side.
• 7 sprinkle with parsley and serve hot.

Asian -dipping Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3 tablespoons fish sauce
• 3 tablespoons sweet chili sauce (asian style sweet chilli sauce)
• 1 1/2 tablespoons lime juice or 1 tablespoon lemon juice
• 3 teaspoons brown sugar or 3 teaspoons grated palm sugar
• 1 tablespoon vinegar
• 1/2 red chile, seeded and chopped (remove the seeds unless you like your sauce hot!)

Recipe

• 1 combine all ingredients in a small bowl and stir to combine.
• 2 refrigerate until needed.

Buttery Basting Sauce

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 4 teaspoons butter or 4 teaspoons margarine
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon dried marjoram or 1/2 teaspoon dried basil or 1/2 teaspoon oregano
• 1/2 teaspoon dry mustard
• 1/2 teaspoon low-sodium worcestershire sauce
• 1/8 teaspoon crushed red pepper flakes

Recipe

• 1 in a small saucepan, melt the butter over moderate heat. remove from heat.
• 2 stir in the lime juice, zest, marjoram, mustard, worcestershire sauce, and red pepper.
• 3 use to baste 1 pound meat, fish, seafood, or poultry during cooking.

Coconut Crusted Red Snapper

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup flour
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 tablespoon olive oil

Recipe

• 1 in a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. mix the ingredients together until evenly combined.
• 2 in another shallow bowl whisk together the egg and the milk.
• 3 place the remaining 1/4 cup flour in a shallow bowl.
• 4 for each fillet:
• 5 working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
• 6 heat the 1 t. of olive oil in a lg. saute pan until hot.
• 7 add the fillets to the pan, coconut side down.
• 8 cook 3 mins., then turn and cook until done, about 1 minute more.

Big Apple Clam Chowder

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 cups clams, chopped and juice reserved
• 1/4 cup salt lamb (1 2-inch piece) or 1/4 cup bacon drippings
• 1 small onion, diced
• 1 stalk celery, diced
• 1 small green bell pepper, seeded and diced
• 1 medium carrot, diced
• 2 teaspoons garlic, minced
• 2 cups stewed tomatoes (canned) or 2 cups diced tomatoes, with their liquid (canned)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 medium potatoes, peeled and diced
• hot pepper sauce, such as tabasco sauce
• 1 pinch salt & freshly ground black pepper

Recipe

• 1 drain the clams; reserving both the clams and their liquid separately (you will need about 6 cups of clam liquid reserved from the chopped clams - if there is not sufficient liquid from the clams, add enough water to the reserved amount to measure 6 cups, or use bottled clam juice).
• 2 cook the salt lamb or bacon in a large skillet over medium heat until the fat renders.
• 3 add onion and saute about 5 minutes.
• 4 add celery, bell pepper, carrot and garlic and cook until softened, about 8 to 10 minutes.
• 5 add the stewed tomatoes, including their liquid, reserved clam juice, oregano and thyme; cook 15 minutes.
• 6 add the potatoes and cook until tender, stirring occasionally, about 30 minutes.
• 7 add reserved clams and simmer 10 minutes, no longer (clams will toughen).
• 8 season with hot sauce, salt and pepper to taste and serve.

Asian Ahi Tuna Panini

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1/4 cup mayonnaise
• 2 teaspoons wasabi powder
• 2 tablespoons chopped green onions
• 2 ahi tuna steaks (each about 5-6 ounces and 3/4 inch thick)
• 2 tablespoons sesame oil
• 1/2 teaspoon five-spice powder
• 2 sesame seed rolls, split
• 2 tablespoons pickled ginger
• watercress, one small bunch, tough stems removed

Recipe

• 1 in a small bowl, stir together the mayonnaise and wasabi powder until well blended, then stir in green onion; set aside.
• 2 rub the tuna steaks with 1 tablespoon of the sesame oil, then sprinkle with 1/4 teaspoon of the five-spice powder.
• 3 let the wasabi mayonnaise and the tuna steaks stand for 15 minutes at room temperature to allow the flavors to blend, or cover and refrigerate for up to 1hour; if refrigerating, return to room temperature before grilling the tuna and assembling the panini.
• 4 preheat the sandwich grill.
• 5 arrange the tuna steaks in the grill, close the top plate and cook until seared on the outside and about 1/4 inch into the interior, 8-10 minutes (time may be less, so watch closely).
• 6 transfer immediately to a plate; leave the grill on and clean the grill plates.
• 7 place the rolls, cut side down, on a work surface and brush the crust sides with the remaining 1 tablespoon sesame oil, then sprinkle with the remaining 1/4 teaspoon five-spice powder.
• 8 turn and spread the wasabi mayonnaise on the cut side of each roll, then layer 1 tuna steak, half of the pickled ginger, and half of the watercress over the mayonnaise on the bottom half of each roll.
• 9 cover with the top halves of the rolls, mayo side down, and press to pack gently.
• 10 place the panini on the grill, close the top plate, and cook until the bread is golden and toasted, the ginger and tuna are warmed through, and the watercress is just slightly wilted, 2-4 minutes.
• 11 the tuna should not cook much further; place on warmed plates and serve at once.

Baked Cheesy Prawns

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb shelled prawns (defrosted if frozen)
• 50 ml olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon finely chopped thyme
• 4 -5 medium plum tomatoes, seeded and finely chopped
• 200 g feta cheese, crumbled
• 1/2 teaspoon black pepper

Recipe

• 1 combine olive oil, garlic, lemon juice and thyme as a marinade and pour over the prawns in a shallow dish.
• 2 cover and refrigerate for ½ an hour or so.
• 3 pre-heat the oven to maximum!
• 4 mix the remaining ingredients divide the prawns and marinade into 4 or 5 individual, shallow, fireproof dishes.
• 5 sprinkle over the remaining ingredients bake in the oven until sizzling.
• 6 serve immediately with plenty of crusty french bread to mop up the juices.

Coconut Crusted Gulf Shrimp

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 jumbo shrimp
• 1/2 teaspoon lime juice
• vegetable oil (for frying)
• 1 ounce medium shredded coconut
• 1 teaspoon baking powder
• 1 1/4 ounces cornstarch
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 6 ounces beer
• 2 eggs
• 1/2 teaspoon salt
• 4 black plums, peeled and pitted
• 1/2 cup sugar
• 1 tablespoon fresh grated gingerroot
• 2 tablespoons chopped chipotle peppers, seeds removed
• 1/4 cup rice wine vinegar

Recipe

• 1 peel the shrimp, leaving only the tail on. skewer the shrimp, three to a skewer, leaving about a half inch between each.
• 2 combine the ingredients for the coconut crust and the beer batter. dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
• 3 heat the vegetable oil in a deep, heavy skillet to 375°f put the skewers in and fry until golden brown. drain, and serve with the plum sauce.
• 4 plum sauce: combine all ingredients in a stainless steel saucepan. bring to a light boil and cook for about ten minutes. puree. refrigerate what's not used right away.

Boomette's Smoked Oysters Appetizers

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 15
• 15 ritz crackers (or any crackers you like)
• whipped onion cream cheese (zaar can't find onion whipped cream cheese, from philadelphia)
• 85 g smoked oysters or 85 g smoked mussels

Recipe

• 1 put the whipped onion cream cheese on each ritz crackers then top with a smoked oyster. and enjoy!

Coulibiac Of Salmon With Dill

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 1/2 cup ice water
• 3/4 cup long grain rice
• 1 1/2 cups water
• 1/3 cup butter
• 1 1/2 cups finely chopped onions
• 1 cup finely chopped mushroom
• 1 1/2 lbs salmon fillets
• 5 eggs, hard cooked
• salt and pepper
• 1 cup finely chopped fresh dill
• 1 egg
• 1 teaspoon milk
• diced red pepper
• 2 tablespoons finely chopped dill or 2 tablespoons parsley
• 1/2 cup butter
• 2 tablespoons dry wine
• 1 tablespoon lemon juice

Recipe

• 1 pastry: in large bowl, combine flour and salt; cut in shortening until mixture is crumbly.
• 2 gradually add water, gently tossing, then pressing ingredients together to form ball.
• 3 wrap in plastic wrap and chill for at least 30 minutes.
• 4 filling: in saucepan, combine rice and water.
• 5 cover, bring to boil, reduce heat and simmer until tender and water has evaporated- about 20 minutes.
• 6 uncover, and using fork, toss lightly with 2 tbsp butter.
• 7 let cool.
• 8 in skillet, melt remainin butter; saute onions and mushrooms until soft, about 5 minutes.
• 9 skin salmon and remove any small bones.
• 10 separate yolks from whites and chop each into 1/4 inch cubes.
• 11 on floured pastry cloth, roll out dough to 18 x 15 inch rectangle.
• 12 trim edges neatly, reserving all scraps of dough.
• 13 fold dough in half lengthwise.
• 14 transfer to centre of large baking sheet.
• 15 fold back to half of pastry so it extends over edge of sheet.
• 16 spread rice along the bottom half of pastry on sheet, leaving a 1 inch border.
• 17 season this with and all following layers with salt and pepper to taste.
• 18 spread onion-mushroom mixture over rice, then salmon, trimming to make fillets approximately the same thickness.
• 19 sprinkle with dill, then yolks, then whites.
• 20 glaze: whisk together egg and milk and brush some of the glaze onto the three narrow pastry edges around filling.
• 21 fold remaining pastry over filling; press edges together and fold under neatly.
• 22 cut 2 steam holes equidistant from ends.
• 23 gather up pastry scraps, roll out again and cut into the shape of holly leaves.
• 24 brush gently with some of the glaze and arrange over pastry.
• 25 use diced red pepper for berries.
• 26 reserve remaining glaze.
• 27 chill coulibac, lightly covered for at least 1 hour.
• 28 brush with remaining glaze and bake in 400f oven for 1 hour or until golden.
• 29 transfer to serving platter, garnish with dill or parsley.
• 30 to serve; cut into 1 1/2 inch thick slices.
• 31 sauce: heat together butter, lemon juice and wine.
• 32 serve in a pitcher for guests to pour over their slices of coulibac.
• 33 coulibac can be assembled early in the day, but is best baked fresh for the meal.

Creamed Tuna With Pasta

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 7 ounces penne pasta
• 2 tablespoons oil
• 2 shallots, chopped
• 1 green pepper, deseeded and chopped
• 4 ounces mushrooms, chopped
• 7 ounces canned tuna, drained
• 3 tablespoons heavy cream
• fresh ground black pepper
• 12 basil leaves, shredded

Recipe

• 1 cook the pasta in plenty of boiling water, according to the pack instructions.
• 2 meanwhile, heat the oil in a small frying pan and cook the shallots and green pepper until soft. add the mushrooms and cook for 2-3 minutes more.
• 3 stir in the tuna and cream and heat through. season to taste.
• 4 drain the pasta and toss with the tuna sauce. garnish with basil and serve.

Creamed Tuna And Peas

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna
• 1 (15 ounce) can peas
• flour
• butter
• milk

Recipe

• 1 make a sauce.
• 2 add tuna and peas.
• 3 heat until tuna and peas are warm.
• 4 serve on toast.
• 5 my kids liked it on the thin egg noodles.

Cream Of Wheat Salmon Loaf Or Patties

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup nonfat milk
• 1/2 cup cream of wheat (uncooked)
• 12 ounces canned salmon, boneless, flaked
• 2 eggs, separated
• 1/2 cup onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3/4 teaspoon dill weed
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice

Recipe

• 1 bring milk just to boil in medium saucepan. gradually add cereal, stirring constantly. return just to boil. cook 1 to 2 minutes or until thick, stirring constantly. remove from heat.
• 2 add salmon, 1 of the egg yolks, both egg whites, onion, parsley, salt, dill, pepper and lemon juice. mix well.
• 3 shape into loaf in greased shallow baking pan.
• 4 bake at 375 for 30-35 minutes.
• 5 or prepare 6 salmon cakes and bake for for 20 minutes.

Carol's Cheddar Halibut With Sour Cream

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs halibut
• 16 ounces sour cream
• 1/4 cup wine
• 1 dash onion powder
• 1 dash garlic powder
• 1 1/2 cups shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 place halibut in a buttered baking dish.
• 3 in a bowl, stir together the sour cream, wine, onion powder (to taste), and garlic powder (to taste).
• 4 bake in 350 degree f oven for 20 minutes.
• 5 remove from oven, sprinkle the cheese over, and return to oven and bake until cheese is bubbly and fish is done, about 5 to 10 minutes.
• 6 alternate method: microwave halibut until almost done (about 12-15 minutes) and add cheese and continue about a minute or two until the cheese is melted.

Asparagus Tilapia Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lb tilapia fillet
• fresh ground pepper
• 2 (15 ounce) cans asparagus
• 1 (10 3/4 ounce) can cream of mushroom soup

Recipe

• 1 layer frozen fish fillets in greased casserole dish (9x9), overlapping if needed.
• 2 sprinkle with pepper to your liking.
• 3 spread the very well drained asparagus evenly over the fish.
• 4 spread soup evenly on top of fish and asparagus.
• 5 bake uncovered at 350° for about 45 minutes.

Cajun Low-fat Baked Fish

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 fish fillets (i like talapia)
• butter-flavored cooking spray
• 2 teaspoons cajun seasoning
• 1/4 cup seasoned bread crumbs
• salt and pepper, to taste (optional)

Recipe

• 1 heat oven to 400 degrees.
• 2 line baking pan with aluminum foil (optional, but makes clean-up a breeze!).
• 3 lay fish in pan.
• 4 spray with butter flavor spray.
• 5 sprinkle with cajun seasonings and bread crumbs.
• 6 flip fish over and repeat steps.
• 7 place in oven, bake about 3-5 minutes, flip fish and bake other side.
• 8 cook until fish flakes easily with a fork.
• 9 cooking time will depend on thickness of fish used.

Creamed Tuna Or Chicken With Peas

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

• Servings: 10
• 4 (6 ounce) cans tuna in water or 1 cup cooked chicken
• 4 cups chicken stock (i suggest crock pot chicken stock )
• 1/8 teaspoon celery seed
• 1/4 teaspoon thyme
• 1 cup milk
• 4 -5 tablespoons cornstarch
• 1 1/2 cups frozen peas
• 1 tablespoon sherry wine (optional)
• 1/4 cup chopped mushroom (optional)
• salt
• fresh ground black pepper

Recipe

• 1 drain tuna or chop chicken finely.
• 2 bring chicken stock (and optional mushrooms if desired), to a boil. add celery seed and thyme.
• 3 use a fork or a whisk to combine cornstarch with cold milk. adjust amount according to whether you want a thicker or thinner sauce. add to boiling stock, reduce heat, and stir until the sauce simmers gently.
• 4 add tuna/chicken, peas, and sherry.
• 5 heat through and season to taste with salt and fresh-ground black pepper.
• 6 remove from heat. let sit, keeping warm, for 5 minutes to blend flavors.
• 7 serve over the starch of your choice -- rice, toast points, noodles, cornbread (i suggest recipe basic, frugal cornbread ), biscuits, etc.
• 8 note -- if you have no homemade chicken stock i suggest using a good soup base (tones brand is available in sam's club). both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
• 9 tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.

Boston Battered Fried Fish

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 lb tilapia fillet
• 1 cup all-purpose flour
• 2 tablespoons cornflour
• 1/2 teaspoon celery salt
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon fennel seed
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon paprika
• 1/2 cup water
• 3 tablespoons cider vinegar
• canola oil (for frying)

Recipe

• 1 heat oil in a large sauce pan to frying temperature.
• 2 in a small bowl mix dry ingredients.
• 3 add water and cider vinegar to make a thick batter.
• 4 dip fish pieces into batter then into hot oil.
• 5 fry for 3-4 minutes, depending on the thickness of the fish.
• 6 drain on paper towels.
• 7 serve immediately with your favorite tartar sauce.

Cajun Grilled Shrimp

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 24 large shrimp, shelled and deveined, but tail on
• cajon mixed spice
• hot hungarian paprika
• olive oil
• salt and pepper

Recipe

• 1 slide the shrimp onto skewers without crowding them and season one side with your favorite cajun seasoning mix. season the other side with the hot paprika to taste. remember a lot of the heat cooks off and the two sides give a nice glow in the mouth. cover the shrimp and refrigerate for 2 hours.
• 2 put the shrimp on the grill for about three minutes per side or until they just turn pink and opaque.
• 3 remove the shrimp and brush with olive oil and serve.

Creamed Tuna Fish On A Shingle

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 ounces light chunk tuna in water, drained (make sure it's not chunk '')
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup skim milk
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon pepper
• 1/2 cup low-fat cheddar cheese

Recipe

• 1 melt butter over med heat in small sauce pan.
• 2 add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
• 3 add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
• 4 add salt and pepper.
• 5 lastly, add the tuna fish and bring to a low boil. if sauce is too thick for your liking, add more milk -- too thin, add more flour.
• 6 *sauce will thicken a bit as it simmers*.
• 7 i like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
• 8 toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
• 9 grate desired amount of cheese on top and serve!

Cajun Jambalaya Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3/4 cup italian salad dressing
• 1/2 cup celery, sliced
• 1/2 cup green pepper, chopped
• 1/4 cup onion, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 2 cups rice, cooked
• 1/2 cup ham, cubed
• 6 ounces shrimp, tiny, cooked
• 1 cup tomato, chopped
• 6 bacon, slices crumbled

Recipe

• 1 thoroughly mix the first eight ingredients together and then toss in the remaining ingredients, except the bacon. chill for a couple of hours to let the flavors develop.
• 2 add the bacon just before serving (to keep it crisp).

Boston Baked Scrod

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 slices bread, high-quality sandwich bread such as pepperidge farm, quartered
• 1 tablespoon fresh parsley, minced leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 5 tablespoons unsalted butter, melted
• 1 medium shallot, minced
• 1 small garlic clove, minced very fine
• 1 1/2 tablespoons lemon juice
• 1 tablespoon fresh parsley, minced leaves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (1 lb) boneless skinless cod, fillets, cut in half crosswise

Recipe

• 1 for the topping: adjust one oven rack to the upper-middle position (about 6 inches from heat source) and the second rack to the middle position; heat the oven to 400 degrees.
• 2 pulse the bread in the workbowl of a food processor fitted with the steel blade until processed into fairly even 1/4-inch pieces about the size of grape-nuts cereal, about ten 1-second pulses.
• 3 spread the crumbs evenly on a rimmed baking sheet; toast on the lower rack, shaking the pan once or twice, until golden brown and crisp, 4-5 minutes.
• 4 toss together the bread crumbs, parsley, salt & pepper in a small bowl and set aside.
• 5 for the scrod: increase the oven setting to broil.
• 6 melt the butter in a small skillet over medium-high heat until the foaming has subsided.
• 7 reduce the heat to medium and add the shallot and garlic and saute until slightly softened, about 1 minute.
• 8 remove the pan from the heat, add the lemon juice, parsley, salt and pepper.
• 9 swirl to incorporate.
• 10 remove the pan from the heat and set aside.
• 11 season the scrod liberally with salt and pepper.
• 12 fold the thin tailpieces in half to increase their thickness.
• 13 place the fillets in a shallow 9 by 13-inch casserole dish and pour the melted butter mixture over.
• 14 broil until the fish is completely opaque when gently flaked with a paring knife, 14 to 15 minutes.
• 15 baste the fish with the pan drippings and top with the bread crumbs.
• 16 continue broiling until the crumbs are golden brown, about 1 minute.
• 17 using a metal spatula, transfer the fish to individual plates and pour the basting juices around the edges of the fish (not on top, or the bread crumbs will become soggy).
• 18 serve immediately.

Cheesy Fish Cakes With Spring Onions

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 350 g cod fish fillets
• 75 g breadcrumbs (fresh )
• spring onion
• 100 g cheese, grated
• 5 ml capers, chopped finely (optional)
• 4 pinches chili powder
• 1 egg
• 1 egg yolk
• flour
• butter (for frying)
• salt

Recipe

• 1 if necessary skin the cod fillets (if using frozen fish this is much easier done before thawing) and mince or chop in a food processor. put in a bowl with the breadcrumbs. chop the spring onions finely, using as much of the green stalk as possible, and add to the fish and breadcrumbs together with the grated cheese and capers.
• 2 season with salt and the chilli powder and mix all together thoroughly with a wooden spoon. whisk the egg and egg yolk and stir into the mixture. with well-floured hands, shape the mixture into fairly small fish cakes.
• 3 heat a good blob of butter in a large frying pan. fry the fish cakes (you will probably have to do them in two batches) over a medium heat for 5 - 8 minutes on each side until golden brown, turning carefully once with a fish slice. transfer to a dish, pour over any extra butter from the pan the serve. (if necessary they will keep hot in a low oven perfectly well for an hour or so).

Cajun Kicked Up Fish Sandwich

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 6 ounces tilapia fillets, filet
• olive oil, for pan-frying
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 fresh buns or 1 fresh crusty bread
• 6 ounces lettuce (or alfalfa sprouts)
• 1/2 tomato, sliced thin
• cajun mayonnaise
• 1/2 cup mayonnaise
• 1/2 teaspoon cajun seasoning
• squirt lemon
• 1 -2 dash hot sauce

Recipe

• 1 over medium to high heat, place a drizzle of olive oil in your pan. once hot, place fish in pan. be sure that fish is dry when you put it in the pan or else you might get hot oil flying back at you. season fish with salt and pepper. cook for about 3-4 minutes on each side.
• 2 once you flip the fish, be sure to season the other side with salt and pepper. after cooking, take the filet out of the pan and let rest while you assemble you sandwich. grab your bread or bun. place a good amount of cajun mayo on both sides.
• 3 stack your lettuce/alfalfa and tomato on bread and then add fish. if you want to add a little more heat, put a few dashes of hot sauce on the sandwich.

Asian Barbecue Salmon

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 4 boneless salmon fillets
• 2 tablespoons hoisin sauce
• 2 tablespoons orange marmalade
• 1 teaspoon lemon juice (optional) or 1 teaspoon lime juice (optional)
• fresh grated gingerroot (optional)

Recipe

• 1 mix hoisin sauce, orange marmalade, citrus juice, and ginger and pour on top of salmon fillets.
• 2 marinade for about an hour.
• 3 using grill pan, grill on high for 5 minutes per side.
• 4 serve with roasted veggies (i like asparagus personally).