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This website has been authored by Denise Rednour from 1995 to present. All text, files, images, pictures, backgrounds and graphics on this website are copyrighted and are strictly prohibited to be used for any purpose without prior express written authorization from Denise's Dreams

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Cajun Cookin'

There is simply nothing like it in the world!

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How to Make a Roux

(Pronounced Roo)

This is the most important step in knowing how to cook Cajun!

A roux is the basic foundation of many sauces and gravies. Use equal parts of butter, shortening or bacon drippings and flour. Put shortening in a heavy pan or skillet, add flour and mix well until smooth. Cook over medium heat, stirring constantly so as not to burn. Continue cooking until the roux is dark brown (like chocolate). A burned roux will ruin a savory dish. To this basic roux you may add seasoning and stock to make various sauces, gumbos and gravies.

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Shrimp Patties

1 lb shrimp
1 bell pepper
1 large onion
1 large potato
2 pods garlic
1 egg
3 tablespoons cracker meal or bread crumbs
salt and pepper to taste

Grind together the shrimp, bell pepper, potato, onion and garlic. Add salt and pepper. Mix all ingredients with the egg. Form into patties and roll in meal or bread crumbs. Fry in deep fat. Makes 6-8 patties.

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Creole Crawfish Monica

1 1/2 lbs. fresh rotelle pasta, cooled al dente
8 ozs. sweet butter
1 1/2 quarts heavy cream
3 tablespoons Cajun seasoning
1 cup chopped green onions
1 1/2 lbs. crawfish tail meat with fat, shrimp may be used in place

Heat butter in deep skillet until bubbly hot. Add seasoning and stir until well-blended. Add heavy cream and cook until reduced by half. Add green onions, cooled pasta and crawfish meat with fat. Heat through. Serves 10

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Cajun Grilled Catfish

6 catfish fillets
1/4 cup olive oil
1/4 cup honey
1/4 tablespoon lemon juice
1 tablespoon white wine
2 tablespoons sherry
dash of Tabasco
2 tablespoons diced garlic
1 tablespoon chopped parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cracked black pepper
1 teaspoon salt

Mix above ingredients and pour over fish and marinate overnight. Place fish in a fish basket on a preheated grill. Grill 3 to 5 minutes on each side. Brush with marinade sauce while cooking. Serves 6 people (or 3 Cajuns!)

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Shrimp Creole

2 lbs. shrimp (cleaned and deveined)
2 cups chopped onions
1 cup chopped celery
1 - 6 oz. can tomato paste
2 - 6 oz. cans tomato sauce
1 large bell pepper
4 pods garlic, minced
1 1/2 teaspoons sugar
1 cup green onion tops, minced
1 cup parsley, minced
1 tablespoon cajun season mix

Season shrimp and set aside. Saute onions and celery in better. Add tomato paste, tomato sauce and four cups of water. Cook one hour, stirring occasionally (add water if sauce becomes too thick). Add the shrimp and the other ingredients. Cook over low heat for 30 minutes. Serve over steamed rice. Serves 8.

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Barbecued Shrimp

3-5 lbs. large shrimp (unpeeled with heads)
1/2 stick melted butter
1/2 small bottle italian dressing
2 lemons thinly sliced
1 tablespoon lemon pepper
1/2 teaspoon rosemary

In baking pan, place unpeeled shrimp with heads. Pour melted butter and Italian dressing over shrimp. Add lemon pepper, lemons and Rosemary. Cover with foil and bake at 350 degrees for about 25 minutes. Uncover and continue baking until shrimp are tender. Serve in soup bowls with lots of French bread for dipping in the butter sauce. Happy Dipping!

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