Remembering Family – Recipes, Photos & Travels

Tag: cajun cooking

• Crawfish Pie

  Posted at 1:04 PM by rememberingfamilyrecipes

  Oct 16th
  

  

  

  • 1 onion – chopped
  • 1 bell pepper – chopped
  • 2 stalks celery – chopped
  • 1 1/2 tsp. garlic – minced
  • 1 stick butter
  • 1 pound Louisiana crawfish
  • 1 can cream of mushroom soup
  • 1/2 cup bread crumbs
  • 1 egg – beaten with fork set aside
  • 2 – Pie shells   (9″ inch deep dish)
  • Ole’ Bay seasoning
  • two squirts liquid smoke
  • three shakes Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp “Better than Bouillon”  – Lobster Blend

  Saute’ onion, bell pepper & celery in butter until onions are clear.  Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes.  Add Cream of Mushroom soup.  Stir and cook about 15 minutes.  Add Bread Crumbs & beaten egg.   When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately.   Season with Ole’ Bay, black pepper, salt and tabasco to taste.   Mix well.  Pour crawfish mixture in one pie shell , spread evenly.  Place other pie shell on top of the crawfish.  Crimp edges to seal and poke holes with a fork on the top pie dough to vent.  Bake according to pie shell directions.

  I had a little trouble with my crust but it was delicious!!!!!

  Enjoy!!

   

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  Posted in Let's Blog about it, Main Dishes, Uncategorized, What's for Dinner | Tagged cajun cooking, crawfish, family recipes, recipes

• Shrimp Stew

  Posted at 2:44 PM by rememberingfamilyrecipes

  Aug 14th

  

  • 3 heaping cooking spoons of all purpose flour

  •  1/2 container of ” Holy Trinity” onion Mix

  • 7 cups of tap water (NOT HOT) ***(NEVER ADD HOT WATER TO A ROUX ONLY TAP WATER)

  • 1 heaping tbs. “Better than Bouillon” lobster or Shrimp base (I used Lobster)

  • 2 heaping tbs. Tony Chachere’s Roux mix

  • 1 heaping tbs. Tony Chachere’s Brown Gravy Mix

  • 2 bay leaves

  • 6 shakes of Tabasco – (red pepper blend)

  • 2 squirts liquid smoke

  • 1 heaping tbs. butter

  • 6 shrimp (take 6 shrimp out of the 3 lbs and chopped fine)

  • 2 & 1/2 shakes of Worcestershire sauce

  • 1 tsp. minced garlic

  • 3/4 tbs. corn starch

  • 1 tsp. Ole’ Bay Seasoning

  • 1 tsp. Tony Chachere’s seasoning

          Salt and Pepper to taste

  In a heavy gauge pot add flour and brown (see how to make a roux in Reference tab the video shows a gumbo roux but the steps are the same just smaller amount of flour for Stews).  Once Roux is browned add onion mix and the water slowly as it will bubble up.  Add the 6 chopped up shrimp and all other ingredients, excluding the remaining shrimp and the cornstarch.  Cook on a Medium/ High fire making sure to stir so the bottom doesn’t stick.  cook for about 30 minutes.  Take some of the stew and out in a bowl add the corn starch to the bowl and stir until dissolved add the mixture back to pot of Stew.  If you would try to add the corn starch directly to the stew it would clump and would be hard to dissolve.  Cook about another 15 minutes on Medium/low fire.  Add the shrimp or crawfish and cook on Medium/ low fire stirring occasionally for about 20-30 minutes or until shrimp are cooked.  A foam may form on top of stew while cooking spoon off and throw away.  If stew is watery you can continue to cook on low until thickens.    Serve over rice.  Potato Salad or coleslaw pairs very well with this stew.

   

   

   

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  Posted in Main Dishes, Uncategorized, What's for Dinner | Tagged cajun cooking, cajun stews, cooking, crawfish stew, main meals, recipes, shrimp stew

• Starting Day Post:

  Posted at 11:39 PM by rememberingfamilyrecipes

  Jul 25th

  
  I have decided to start a blog to help my family and friends learn how to cook my cajun family recipes. My motivation to start this blog was my mother, who always cooked from sight, as do many great cajun cooks. My mother was diagnosed with Alzheimer disease and as a result will never again be able to share family recipes. Many people who were blessed to have tasted her dishes called her a great cook. We enjoyed her cooking, but never thought we would face the day that we couldn’t call her for directions to recreate any of the dishes she cooked. Each child having their own personal favorites. I also cook from sight, which creates problems for passing down recipes for future generations. My children, grandchildren and nieces & nephews, are my other motivation for blogging my information. They are basically forcing me to get my recipes out of my head and on to paper. A cookbook is in my future, on the bucket list for my brother and myself., so until it is mastered this will have to do. I will try my best to post many of my passions from Photography, traveling and of course recipes and cooking videos, something to mimic looking over your parent’s shoulder at the stove! I hope you enjoy my blogs and especially my cooking! Bon Appetite!

   

  First blog post

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  Posted in Let's Blog about it | Tagged cajun, cajun cooking, cooking, cooking videos, family, gumbo, how to cook a gumbo, how to cook a roux, photography, recipes, roux, Shrimp Étouffée

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