Prerequisite of crawfish recipes

Always do our entertaining dinner taking tasty food on our table. We can make it possible due to preparation and good recipes. They say that some recipes are from scratch and others are already prepared mixtures, especially in this day and age. As well as a bread that can be brought out of corn flour and/or cornmeal or a mixture of the dry ingredients. Anyway, turned the raw ingredient for bread just corn. Similarly, crawfish boil suffers the same process. You can always create your own ratio of ingredients to your own choice. You can always try new ways in cooking, as it is believed that Cajun cooking is an art and not exact science.

That is perhaps the reason why the taste of Louisiana crawfish recipes is different from somewhere else. Therefore, we must keep in mind to familiarize yourself with the seasonings to estimate correctly the right amount to whatever you are cooking. We still remember how the people of the South to adopt this delicious French food and began using the ingredients where they could be cultivated in swamps. Seafood and even the game which was available locally.

All that we know, that it is not easy to find the best Crawfish Boil mix at any local grocery store. In most cases, it is leveraged through online and delivered to your door. Now the best thing you can think of being able to choose the best one is that it said word of mouth from other clients. Always ask for feedback from a trusted.

However, the fact that you should know is the first three different forms of products of seasonings. They are called mesh bags, powder or liquid and dry. However, there are experts who advise not to follow the instructions on the packaging of flavoring is still best be guided with the correct ratio of organic compounds by quantity of an ingredient of its revenue. We all know that seasoning will be absorbed then you must make sure that you're putting the right amount of spice to whatever you are cooking.

Of course, the most popular are the recipes for crawfish. Chili, onion and celery are generally sautéed along what is called "Trinity Cajun". In addition, most Cajun dishes contain roux that will serve as a sort of thickener. It is a mixture of flour and oil that is cooked to the desired color and texture. Then vegetables, meat and spices are added.

I can smell it now how delicious is this recipe. However, there are some things to remember before you get excited for your baking session with this seafood.

First, you should keep in mind that when you purchase crawfish or any seafood that you should make sure that it is placed in an airtight container with plenty of ice. To the preservation requires an appropriate method for storing it. Bacteria spread easily when it is exposed to high temperature or warm. Therefore, it should not be kept for one or two days before it was Cook and should not be cooked anywhere. This is just to make sure that you won't get a disease from contaminated seafood. Anyway, the lobster is tasty when cooked fresh.

The second thing we must remember in cooking and preparing lobster is to make sure that your body is 100% clean. Least one hour they are frozen and already then you should descongelá it under running water. You should keep an eye on clean it. First place live lobsters in a large bathtub and pour salt over the lobster. Put water just enough to cover the lobsters and slowly shake it so slowly for 3 minutes, then rinse. Be careful to Cook only the living. After they die the deterioration process is fast and can post a threat to the health of consumers.

Third thing, clean kitchen utensils or sanitized using and kitchen. Separate the utensils used in raw seafood cooked seafood. For pregnant women, it is advisable not to eat raw fish because it may contain bacteria. Of course, this is not good for you and for your baby. Just think of safety first.

Therefore, the more enjoyable and held dinner is done only Compiling the prerequisite.

Ralph Crow is very easy to learn step by step recipes for lobster and that makes you enjoy your favorite Cajun and Creole lobster dishes. He practiced every day using this durable lobster pots that are only passing to him by his mother.

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Four Seasons of Louisiana Embroidered Apron

Crawfish, Crab, Shrimp, and Oyster are how we define the seasons in Louisiana. A beautiful embroidered chef's apron. A unique item that celebrates our unique culture and Great seafood. An excellent gift by itself, or it can be included in a gift basket or gift bag from our store.

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Crawfish farms-leave the mouth Waterin ' Begin

Let's start at the beginning, where some of the most satisfying dinners of Cajun crawfish farms comes in. I bet your mouth is now watering thinking about the delicious meals that you had on your trip to New Orleans. If you are looking for some tasty Creole dish Recipes to cook for your family and friends to rave about, the search is on. We have cooked a whole mess information designed with you in mind.

Crawfish spiced just right served with corn on the cob and sausage is some of the best eating this side of the Mississippi. Have you thought to yourself or out loud, "I wonder where they come from lobsters? People in Louisiana pick up these locally, or they come here from somewhere else? "

Also known as lobster crayfish or crawdads are created in Louisiana crawfish farms.  Lobsters are crustaceans, a smaller version of its close relative, the lobster. His name is a word mostly American, which comes from the old French meaning crawl. Our neighbors to the North use the term crayfish, most commonly is heard in most regions crawdad Western and Central and southerners say lobsters.

Almost 100% of the harvest in the United States comes from farms of Louisiana crawfish. In fact, Louisiana manufactures ninety percent of lobsters in the world.

In 1750, the Acadians escaped into Louisiana from Canada on Choctaw Indians were taught that lived in the area to hunt and fish for native wildlife. Acadian Cajun cuisine, short for, was born of resilient people who have learned to survive on what they could hunt or grow in the bayous.

Commercial crawfish farms began in the late 19th century. There are two kinds of creation, Red Swamp crayfish and Rio Branco. Both groups are well suited to wet/dry cycles in the region. Production of Louisiana crawfish farms developed in part due to the natural adaptation crawfishes inconsistent levels of water, as well as the robust inventory of Louisianas fine citizens. This sturdy species causes an excellent company for the Gulf Coast playlist mutable farms.

With rain almost non-existent in the summer months, crayfish farms are made by flooding of rice fields, giving the mudbugs as it's affectionately called, a place to play and grow. When Spring arrives, the cycle continues, with re-drained fields for planting.

Crawdads survive drought by digging underground where the soil contains moisture, sometimes as deep as ten feet. The crawdad lives in shallow pools of water that formed when they dig for the dry season.

Aquaculture is a fancy way of saying crayfish farms, where you hear someone use the term.  When the crustaceans are not excavated for the summer, they spend their days in the open sea. During moulting, they hide from predators, which, gulp, includes other crawdads.

Procambarus is more popular boiled with plenty of rich Cajun seasonings. Other ingredients are thrown into a pot, including celery, onions and green peppers. (I smell seafood Gumbo cooking!) This draws a huge gathering of people hungry for share in boiling lobsters, New Orleans style!

Approximately 120,000 acres in Louisiana are dedicated to farms of lobsters. All this talk about crawdads made us hungry, let's eat! It is impossible not to smile when you're eating lobster!

Learn How to Cook lobster and find the best Cajun crawfish boil recipe! Visit http://www .Cooking-New-Orleans-Style.com Cajun recipes for free. Dianna Smith has published articles and books, Eure electronics in family home, fitness, business & kitchen categories. Subscribe to your free newsletter, "Cajun Cooking News" for free recipes, cooking tips and techniques.

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All in the Family

Part of the Four Seasons of Louisiana series, this delightful spoon rest will be sure to add some Cajun Culture to your kitchen. Use it on your counter or hang it on your wall. Also available in Oyster, Crawfish, and Shrimp. Collect all four.

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Shrimper

Part of the Four Seasons of Louisiana series, this delightful spoon rest will be sure to add some Cajun Culture to your kitchen. Use it on your counter or hang it on your wall. Also available in Oyster, Crawfish, and Shrimp. Collect all four.

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Termite Researcher

Crawfish, Crab, Shrimp, and Oyster are how we define the seasons in Louisiana. A beautiful embroidered chef's apron. A unique item that celebrates our unique culture and Great seafood. An excellent gift by itself, or it can be included in a gift basket or gift bag from our store.

Price:

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Lobster Fettucine

I will publish some recipes that provided to others. Most of these dishes begins with onions, garlic, celery and green pepper. New Orleans cooks like my mother, grandmother and wife and of course I myself use an abundance of these ingredients. I don't understand how someone can cook without start with these as Staples.

This is a Creole pasta dish that my wife does all the time. Lobsters are seasonal for the South, but there are plenty of frozen lobster tails sold in most stores you can buy all year round.

Lobsters are sometimes called mudbugs or Craydads, but in New Orleans and Mississippi in the South, they are crawfsh. This is a healthy dish and very filling. I must admit I'm not as big a fan of lobster, but even that tasted my wife's recipe and is very good. If you refrigerate, it is good for days and will feed a lot of people.

Ingredients:

margarine sticks 3
3 pounds of crawfish
2 medium onions
1 pint bicolor
3 celery ribs
6 slices of Jalapeno, chopped
Oregano lb
lb velveeta cheese
3 cloves garlic, minced
1/2 cup of Salsa
1/2 cup green onions
1 cup of parmesan cheese
1 heaping tablespoon flour

Melt the margarine, Add onion, celery, garlic. Simmer for about 30 minutes. Add lobster tails and cook for about 10 minutes. Add the flour and half and half cream. Cook for another 5 minutes add velveeta, jalapenos, green onions and parsley. Remove from the heat. Add the Oregano baked. Add the parmesan and serve.

* Cut it in the middle of many, as it does so much. I also sometimes add cooked shrimp or crabmeat.

I am a Board Certified ophthalmologist who has been in practice for 30 years.

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Comparison of early season versus late season trap schedules for harvest of red swamp crawfish Procambarus clarkii cultured in earthen ponds without ... article from: Journal of Shellfish Research

This digital document is an article from Journal of Shellfish Research, published by Thomson Gale on August 1, 2006. The length of the article is 3277 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Comparison of early season versus late season trap schedules for harvest of red swamp crawfish Procambarus clarkii cultured in earthen ponds without planted forage.
Author: Cortney L. Ohs
Publication: Journal of Shellfish Research (Magazine/Journal)
Date: August 1, 2006
Publisher: Thomson Gale
Volume: 25 Issue: 2 Page: 561(4)

Distributed by Thomson Gale

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New Orleans Special

Crawfish, Crab, Shrimp, and Oyster are how we define the seasons in Louisiana. A beautiful embroidered chef's apron. A unique item that celebrates our unique culture and Great seafood. An excellent gift by itself, or it can be included in a gift basket or gift bag from our store.

Price:

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New Orleans Four Seasons of Louisiana Crab Spoon Rest

Part of the Four Seasons of Louisiana series, this delightful spoon rest will be sure to add some Cajun Culture to your kitchen. Use it on your counter or hang it on your wall. Also available in Oyster, Crawfish, and Shrimp. Collect all four.

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New Orleans Four Seasons of Louisiana Crawfish Spoon Rest

Part of the Four Seasons of Louisiana series, this delightful spoon rest will be sure to add some Cajun Culture to your kitchen. Use it on your counter or hang it on your wall. Also available in Oyster, Crawfish, and Shrimp. Collect all four.

Price:

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Crawfish Season Crawfish Long Sleeve Dark T-Shirt by CafePress

Our Long Sleeve T-Shirt adds an extra element of style for a casual night out, or to keep the chill off. Made of 100% ringspun cotton for maximum comfort, put on your new favorite T-Shirt from a favorite, trusted name in t-shirts, Hanes.6.1 oz. 1 Crawfish Tee, TShirt, Shirt. About our Long Sleeve Dark T-Shirt: Our Long Sleeve T-Shirt adds an extra element of style for a casual night out, or to keep the chill off. Made of 100% ringspun cotton for maximum comfort, put on your new favorite T-Shirt from a favorite, trusted name in t-shirts, Hanes.6.1 oz. 1.

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Slap Ya Mama Cajun Seasoning

"SLAP YA MAMA" Cajun Seasoning - Original Blend

"SLAP YA MAMA" Award winning Cajun Seasonings are made in the Heart of Cajun Country in Ville Platte, Louisiana.

A special blend of Cajun Spices with No MSG.
Season any kind of meat, poultry or seafood before, during or after cooking. Use as a rub for grilling, smoking or frying. Enhance your marinades
Add Real Cajun flavors to Jambalaya, Gumbo, Etouffée, Shrimp and Crawfish.
Spice up everyday foods like popcorn, pizza, burgers, fries, eggs, pasta dishes, salads, chili, tacos, etc.
Add more spice to your Bloody Mary or take the bitter taste out of your beer.
This listing is for a 8 ounce can of "SLAP YA MAMA" Original Blend Cajun Seasoning.

FREE with your order of any SLAP YA MAMA" Cajun Seasoning you get 6 Cajun Certified recipes direct from Mama's Kitchen !!!!

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Fall Bass Fishing - It Has Its Advantages

If there is one period in the year that you can do some good bass fishing than it has to be the fall. This is just how bass live their lives, no matter where you are, all because they are creatures of habit. In the fall the fish tend to move into shallow waters to start feeding heavily before the winter hits them. And once the winter comes the temperature of the water will drop and the bass will be getting a lot less active. So in the months during the fall season they will start to store food so they can overcome the winter.

But there is another good reason why fall bass fishing is good and that is the condition of the water. Once the temperature of the water starts to cool down the content of oxygen goes up. And when the oxygen content goes up, the bass start to be more active and that makes their appetite increase. They like to swim in schools and keep together, striking at anything that moves.

Fall bass fishing, the need to know

You have a choice between a variety of baits in this, for the fish, very active period. Especially good type of bait in the fall are spinner and crank baits. The real secret is that you need to know what the bass are feeding on, this period of time and then try to mimic that. If it is crawfish then you need a type of bait that looks like a it to the bass. Also, you need to make sure that the bait has the actual size of the crawfish that they eat at the specific moment.

You should always keep an eye on the temperature of the water that you fish in. Like we told you before, the cooler the water, the more active the bass. Another thing is that you will need a way to know the water depth. Try to find a spot where it is shallow but has a deeper spot nearby. Bass just lover to feed in very shallow water but need to have a deeper end where they can go to once the weather starts to change.

These fish also like some cover so look out for plant life in the water. Plant life is a place where they can feed, but it will also give them some cover and something to hide in. When their prey swims by they do not know what hit them when the bass jumps from these plants that have been covering them.

The fall is a good time for fishing for us as well, because the temperatures are much more comfortable it is nice to spend some time on the lake. During the summer the days can become very hot on the water so the fall will come as a pleasant gift and the colors of the trees in these months of the year only add to that feeling. You will really enjoy your days on the lake when you are doing some fall bass fishing.

The author of this article, Marcel Bernard, was bitten by the fishing bug and writes on his website http://www.castingforfish.com about his greatest hobby, fishing. Read his articles about alutecnos reels in general and the alutecnos albacore 20 in particular.

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Cajun Injector Electric Turkey Fryer

Deep enough to fry a 12 to 14 pound turkey and wide enough to use as a seafood boiler, the Cajun Injector's Electric Turkey Fryer provides home fried cooking without the mess and hassle of stove top or outdoor methods. Equipped with an aluminum bailing-basket, you can submerge and fry a whole turkey or any other foods you'd like to cook fully covered. When the food is finished cooking, simply lift the basket up with the hanger hook, and allow it to drain over the pan with the adjustable quick drain system. A swing-out drain valve to empties the used oil when its time for clean up and a built-in digital control with a thermostat and timer ensures that the food cooks exactly as you intended. The CSA certified fryer features a clear lid so that you can check on the food without risk of burning and is equipped with a stainless steel heating element for long lasting quality.

What's in the Box?
Electric Turkey Fryer outer and inner pot, control panel and heating element, glass lid, aluminum bailing basket, bailing basket lifting hook, AC/DC power cord

Price: $149.99

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New Orleans Four Seasons of Louisiana Spoon Rest (Plastic)

This delightful spoon rest will be sure to add some Cajun Culture to your kitchen. Use it on your counter or hang it on your wall.

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Lobsters and their behavior

The imitation soft plastic crawfish or hard plastic crawfish crankbait can be one of the most powerful baits you can throw, depending on the time of the year and how it's presented. Many anglers today use these imitations and do not really understand why they are using them and quite possibly how to use them properly. Imitations come in all shapes, sizes, materials and colors. We will take a look at the selection process and determine when the best time to throw imitation would be as well as explain why and how you should use them. Once you understand the mating rituals of molting and crawfish, you will definitely have the upper hand when using these imitation baits.

There are plastic imitations starting in the .5 "range all the way up to 6". Some have multiple legs and pinchers, while many are very authentic and they can differ greatly between models and brands. As a matter of fact, there are companies that have taken the current crawfish and made molds of the creature and reproduced an exact replica in soft plastic. Some of the most popular brands of plastic crawfish are: Gambler Worms, Magic Worms, Zoom, Nichols, Mad Man, Strike King, Tiki Sticks, Storm, Culprit, Lake Fork, Berkley and Gary Yamamoto just to name a few. My personal choice is the Gambler Crawdaddy in the 4 ' model. I have tried many different types and brands and the Crawdaddy consistently produces the most strikes for me, When it comes to hard crankbaits (molded hard plastic or wood) there are many companies out there making crawfish patterns as well. A few that come to mind would be Casting, Storm, Bomber, Yo-Zuri, Mann 's, Rebel, Smithwick, Rat-L-Trap, Cotton Cordell, Berkley and Daiwa.

I think to truly understand when the best time to use a crawfish bait type, you must first understand why bass eat them and when they find this type of they the most appetizing. Crawfish are located just about everywhere: from flooded areas to agricultural fields to muddy ditches and of course ponds, lakes and reservoirs. There is not a state in the contiguous 48 that doesn't have millions of crawfish swimming around and providing a nice feast for the local bass populations. The more knowledge you possess about crawfish, the higher catch rate you'll enjoy after practice and proper usage. I think it's time we go back to science class and educate everyone about this awesome little beasty. Like any creature on our planet, crawfish are bound and determined to eat, mate and protect themselves from predators. You must understand how this process works to maximize your catch, while using imitation lures.

Late March through May is the first major period of crawfish activity. Now, this may change one month forward or reverse depending on what State you live in and other details such as water temperature and conditions. Crawfish usually start to come out when the water reaches 50 degrees. This is the time in which they are in the wide-open areas looking for receptive females for mating purposes. Most importantly, this is the first time that the evils are out walking around on the rocks, exposing themselves to feeding bass. When the crawfish walk on the rocks, they make a clicking noise, which is intended to attract females, but it will also attract bass. Keep in mind rocks are the # 1 place that crawfish get picked off by bass. Look for rocks that are fairly clean and free of foreign debris, crawfish do not have the ability to clean off the rock like a bass can using its tail to sweep the spawning bed nice and clean. Crawfish rely of currents and wave action to sweep the rocks clean for them. Crawfish are also very light sensitive. If the water is shallow, your chances of catching bass are much better in low-light conditions such as early morning or late evening. If the crawfish are walking around on rocks in 30 feet of water, you can fish for them about any time of the day.

After the mating process takes place, the females will disappear back into their little holes and caves to fertilize their eggs with the sperm that has been deposited on them by the evils. The male crawfish will then molt and their sexual organs will fall off increasingly calcified. (Ouch!) When this happens, the evil will try and hide. This is the time that many anglers think that bass will gorge themselves with crawfish. This is true to an extent, but not for the reasons you might assume! After the molt, the males start to retreat and are less accessible to the predator bass. The crawfish will spend most of their time in their caves and holes trying to find enough to eat without coming out into open water. They will however come out of hiding during low light conditions and when this happens, the chance of getting picked off by fish is much greater. During the molt process, the color of the crawfish will change dramatically. They will usually go from the camouflage brown/olive color to a bright red or orange color. This color change will make them much more visible to hungry fish cruising along and this explains why the bass tend to feast on crawfish during this stage.

Depending on the water temperatures, the females will begin to hatch their eggs, usually in about 30 days. The hatchlings will stay attached to the female and depending on the crawfish species, the hatchlings will molt every 2 to 7 days. They will then fall off their mother after the third molt and will be approximately .5 "long. The females will then molt and go into a low light feeding process and stay in their caves and crevices as much as possible. The little crawfish will molt several times and crawl around in the cracks and crevices and feed as much as possible until fall. During this period, the small crawfish are more susceptible to bottom feeders rather than bass. When fall arrives and you are throwing craw Wurm pattern crankbaits, be sure to revisit the same rocks you fished earlier during the year. Often ignored by most anglers, the fall mating season or cycle is the most intense. Fish your fall craw Wurm imitations the same way you fish your spring craws and you will produce dramatic results.

I think the best way to fish either hard plastic or soft plastic imitations is to work them parallel to rocky banks. Try different depths and always remember to bounce, hop, jig, bump and run your bait over rocks as this is the area the bass will be keying in on looking for crawfish. In other words, always keep contact with the rock structures! If you are using a soft plastic craw Wurm type with a bullet weight, be sure to tap and clack that weight against the rocks, as this will definitely imitate the clicking sounds that the crawfish makes. When using plastic or wood crankbaits, use models that contain the rattle device, as this is an excellent imitation as well. If you are very serious about "matching the hatch", try my method. I will go down to the shoreline the day before I am going to fish the body of water and dip the crawfish trap in the water. Wait a while until you catch several crawfish. You can then study these creatures and when you get home, you are able to take your soft plastics and match the colors of the present live crawfish. This might require that you purchase a few jars of soft plastic paint or several colors or fingernail polish, and touch up the claw tips and various parts to get an exact match. It you have any further questions, please contact me at bassmasters65@yahoo.com.

G. Wayne Byrd is a professional bass tournament fisherman, and major contributor to Fishin ' Secrets with Eric Allee and friends

http://www.fishinsecrets.com

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Cajun Cooking From A to Z

Andouille- Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours.

Boudin- is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables. However, you won't find one central recipe, because each butcher makes boudin a different way. Everyone has their own family recipe. Some are spicier, and some use different meats and flavorings, but the results are always delicious.

Crawfish- While there is no doubt the favorite crawfish recipes among true Cajuns are crawfish boils, crawfish etouffee, crawfish pies and fried crawfish po'boys; the mudbugs can also be seen in seafood gumbos, appetizer selections and even savory deserts, like a crawfish beignet.

Dirty Rice- is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion (the "holy trinity").

Etouffee- in French, the word etouffee literally means "smothered," which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicier roux. A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as its main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.

File'- is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbos and stews. It is sprinkled sparingly over gumbo as a seasoning and thickening agent, giving it a distinctive flavor and texture. Filé was originally an okra substitute when okra was not in season.

Gumbo- The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes. Gumbo originated in Southern Louisiana, where okra was easy to grow.

Holy Trinity- The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.

Ingredients- There's an old Cajun saying that says, "With ingredients like these a monkey could cook". This is perhaps a testament to the use of simple yet delicious ingredients that are commonly found in most Cajun cuisine. (i.e. Holy Trinity)

Jambalaya- There are two distinct versions of Jambalaya, Cajun and Creole. Creole jambalaya, as with most Creole dishes contains tomato, which is the primary distinction from Cajun jambalaya. As with many other traditional Cajun dishes, Jambalaya became a popular choice due to the availability of rice in Southern Louisiana. Coupled with the trinity and whatever meats were available at the time, (duck, deer, pork, chicken) jambalaya provided a quick easy dinner.

King Cake- the French tradition of baking a special cake to honor the three kings, "A King's Cake," began in 1311. Today, King Cakes are enjoyed in Louisiana from the Feast of Epiphany until Mardi Gras day. A plastic or porcelain baby is inserted into the cake to symbolize the Baby Jesus. The cake is covered in sugar, specially colored in purple for justice, green for faith and gold for power - these are also the colors of Mardi Gras.

Lagniappe- derived from American Spanish and passed on to English from Louisiana French, the term lagniappe basically refers to "something extra". With regard to Cajun cooking, lagniappe could be anything the chef might have lying around that could be added to the dish.

Maque Choux- is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.

Nutria- the meat from this rodent is lean and low in cholesterol. While there have been many attempts to establish markets for nutria meat, all documented cases have generally been unsuccessful.

Okra- originally used as a thickening agent for gumbos, this fruit was a very frequently used ingredient in many dishes due to its wide availability in South Louisiana.

Po-Boy- the main distinction between a po'boy and hoagies, subs, and grinders would have to be the bread. Traditional po'boys are made using French bread, which tends to have a crispier crust while remaining nice and fluffy on the inside. Common ingredients in the sandwich include fried shrimp or oysters, sausage, ham, roast beef and usually dressed with lettuce, tomato, pickles, onion, and mayonnaise.

Q- sorry I got nothin'.

Roux- made using either vegetable oil or lard and wheat flour, roux is a very common ingredient in countless Cajun dishes such as gumbo. There are two basic types of roux, light and dark. Light roux, commonly referred to as "blond roux" is primarily used as a thickening agent in many soups and stews. Dark roux which is the further cooked version, which results in the darker color, provides more flavor but less thickening power.

Sauce Picante'- refers to a spicy tomato based sauce commonly used in Cajun/Creole cuisine. Usually combined with seafood or poultry and served over rice.

Tasso- a version of smoked pork made from the shoulder butt. This cut is typically fatty, though leaner cuts are often used and have a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 inches thick. These are dredged in a salt cure, which usually includes nitrates and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper and garlic, and hot-smoked until cooked through.

Understanding the Process- any true Cajun dish should not contain a lot of anything, except TLC. The biggest misconception about Cajun food is that it should be extremely spicy. Knowing the difference between "seasoned well" and "spicy" goes a long way with this style of cooking. Most dishes will start with the Trinity or a roux and can be tailored to fit anyone's taste. The greatest thing about Cajun food is that it can be anything to anyone.

Varying Spices- there are many people that believe cayenne pepper is the only spice that goes into Cajun food. This couldn't be further from the truth.

White Beans- another Cajun favorite. White beans are a common side dish, often slow cooked and including some type of pork, usually tasso.

X- sorry I got nothin'.

Yes we have dessert too- some of the more common desserts enjoyed are pecan pie, praline candies and sweet potato pie. Although very popular amongst Cajuns, bread pudding and beignets do not originate in the South.

Zapp's Potato Chips- Louisiana's unofficial brand of potato chips. These potato chips are kettle cooked in peanut oil and are offered in a variety of true Cajun flavors such as Spicy Cajun Crawtators, Cajun Dill, and Sour Cream and Creole Onion.

You don't have to be a culinary genius to prepare good Cajun/Creole dishes, but you do need the right ingredients. For those of you interested in crafting some Cajun concoctions of your own, check out Cajun Grocer online. Cajun Grocer offers a huge selection of all things Cajun, and you are sure to find everything you need including tried and true recipes from the Queen of Cajun Cooking, Marcelle Bienvenu.

Check out Cajun Grocer's selection of Boudin, Crawfish, Fresh Shrimp and other wide varieties of Cajun Food.

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New Orleans Four Seasons of Louisiana Pot Holder

Crawfish, Crab, Shrimp, and Oyster are how we define the seasons in Louisiana. The pot holder celebrates our unique culture from our truly unique state.

Price:

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Jazz Up Your Party with a Cajun Tradition

Entertaining is a great way to spend time with your family and friends, but after a while your staple party ideas may seem to become a bit stale. Coming up with fun themes or ideas can be a bit daunting, but if you check out the traditions of other cultures you may find just what you need to spicy up your next party. If you're looking for a way to jazz up your get-togethers with new ideas and fun themes then consider borrowing a Cajun tradition or two. Louisianans are known for having a good time whether it's at Mardi Gras or just a family gathering.

Forget about that same backyard barbeque that you plan every year and host a crawfish boil instead. A crawfish boil is a great laid back event that guests of all ages can enjoy, and you can host one even if live crawfish are unheard of in your area because many Louisiana companies can ship them to you as long as they are in season (January through June). In addition to the crawfish, you can also serve corn on the cob, whole red potatoes, and onions just add them in the same boiling pot. Have plenty of cold beer and soft drinks available and your guests will definitely have a memorable time.

Rather than serving yet another oven roasted turkey to your dinner guests, treat them to a delicious stuffed turducken. A turducken is a Cajun poultry phenomenon that consists of a semi-boneless turkey that is stuffed with a boneless duck that is stuffed with a boneless chicken. Additionally each bird is stuffed with some sort of seasoned dressing as well. Since turduckens can be baked in the oven or cooked on a grill or smoker they work great as a main course for sit down dinners as well as outdoor parties.

You can even use thin slices to make delicious finger sandwiches that your guests are sure to love. Simply use the turducken slices in place of roast beef, ham or turkey. Just be sure to use a sausage stuffed variety because those with cornbread or rice dressings tend to fall apart when sliced and which could result in sandwiches that are quite messy.

If a turducken is too much for your guests to handle try deep frying a turkey instead. A Cajun fried turkey has a crispy skin and tender juicy inside that will definitely please a hungry crowd. A fried turkey is not battered as fried chicken is, but is merely seasoned well with a dry rub or injected with a marinade and fried in hot oil. Most Louisianans prefer peanut oil because it adds an extra layer of flavor but, you can use any oil with a high smoking point. Since this cooking process requires 2 gallons of hot oil (it should be heated to about 350 degrees) you should only attempt to prepare this tasty bird outdoors; however, whether you serve it indoors or outdoors depends solely on the style of your party.

For an idea that will get your party guests involved in the meal preparation take a cue from a Cajun Mardi Gras tradition. On Mardi Gras day, townspeople travel from home to home requesting various ingredients that are needed to prepare a communal meal, which is usually a gumbo. You can recreate this tradition anytime of the year by asking each guest to bring an ingredient for the gumbo. Gumbo is a dish that is best suited for cooler weather, but during warmer months you can request that guests contribute ingredients needed for a jambalaya.

These Cajun inspired ideas provide great entertaining options that can be used throughout the year to jazz up any party or dinner. Whether you're hosting a backyard party or Thanksgiving dinner give it a Cajun twist and your guests are sure to have a great time that they won't soon forget.

Elizabeth Catalanotto is a contributing writer for CajunGrocer Louisiana?s premier online food store where you can buy a stuffed turducken and other Cajun and Creole products.

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Slap Ya Mama Cajun Seasoning White Pepper Blend 8 oz

"SLAP YA MAMA" Cajun Seasoning - White Pepper Blend

"SLAP YA MAMA" Award winning Cajun Seasonings are made in the Heart of Cajun Country in Ville Platte, Louisiana.

A special blend of Cajun Spices with No MSG. White Pepper Seasoning Blend was developed at the request of friends and customers who cannot have black pepper.
Season any kind of meat, poultry or seafood before, during or after cooking. Use as a rub for grilling, smoking or frying. Enhance your marinades
Add Real Cajun flavors to Jambalaya, Gumbo, Etouffée, Shrimp and Crawfish.
Spice up everyday foods like popcorn, pizza, burgers, fries, eggs, pasta dishes, salads, chili, tacos, etc.
Add more spice to your Bloody Mary or take the bitter taste out of your beer.
This listing is for a 8 ounce can of "SLAP YA MAMA" White Pepper Blend Cajun Seasoning.

FREE with your order of any SLAP YA MAMA" Cajun Seasoning you get 6 Cajun Certified recipes direct from Mama's Kitchen !!!!

Price: $8.95

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What Is Cajun Seasoning?

A Cajun seasoning is a bold spice blend often used to season food instead of salt. Ingredients include basil, ground cayenne, celery seed, parsley flakes, thyme leaves, black pepper, garlic, cumin, mustard and oregano. It has a variety of uses, but is used in traditional South Louisiana dishes such as jambalaya and gumbo, but also can be used in French cuisine as well. It is often used in the blackening of different types of fish, especially the redfish. It has a very rich origin. Cajun people are descendants of French Canadians who settled in South Louisiana. They adapted typical French cuisine to the local ingredients: crawfish, sugar cane and sassafras. French, Spanish, Portuguese and Italian influences can also be detected in Cajun cooking.

Cajun flavoring is often confused with Creole flavoring. Although the terms Cajun and Creole are now used interchangeably, at one time these terms invoked very different meanings. Creole cooking originated from Spanish settlers in eighteenth century New Orleans, whereas already mentioned, Cajun cuisine is of French origin. Both however are full flavored cuisines. Another similarity is that they both rely heavily on the culinary "holy trinity" of bell peppers, onion and celery. Salt is usually the main ingredient in a Cajun seasoning blend. Table salt is most traditionally used because it dissolves easier than sea salt. Cajun Spice mixtures almost always include paprika which is normally what adds the heat to Cajun and Creole dishes.

Also important is cayenne pepper which is what usually gives the blend its well known red color. Thyme is added to increase pleasant odors and depth to the blend. Of course garlic is essential as well for its powerful flavor. Other spices are added as the creator sees fit, but these spices are generally the backbone of most cajun seasoning blends.

http://www.cajunseasoning.org

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Enjoy a boil of Cajun crawfish

Most lobsters in the United States comes from southern Louisiana, although they are appreciated by people across the country. A popular Cajun folk tale says that after the Acadians (Cajuns) were forced to leave the areas of New Brunswick and Nova Scotia from modern day Canada that the lobsters from the waters off the coast of these areas decided to follow. Lobsters dragged the Acadians all the way to southern Louisiana, losing the size and the weight on the arduous journey until they arrived in Louisiana. Much smaller, but still looking like lobsters were renamed lobsters. With its unique flavor and tenderness many people think the lobsters really taste better after Norway lobster. Crawfish boils are a great way to gather your family and friends to have a heck of a good time!

Two good tips for boiling crawfish: not amateurs eating the dead! (when cooked live lobsters will curl their tails, tails of the dead remains flaccid.) Also, don't use utensils! (you'll never live it down.) Relax and enjoy time with friends and family and take the great music sure to be playing.

Sometimes called "mudbugs" lobsters nowadays exist in bayous of South Louisiana's fresh water. Today mainly lobsters are created on farms.If you use traps or crawfish networks are an important part of the seafood industry in Louisiana. In 1983 the lobster was made the crustacean in Louisiana State, the only State to have a State crustacean.

Of native Americans catching lobsters with straws baits to the farms of today's lobsters boiling of lobsters became a staple to celebrate in Louisiana and increasingly throughout the country. To get a bunch of lobsters, gather your friends and have your own crawfish boil no matter where you live.

Cajuns are known for using any available food or in season, so don't worry about the small details simply have a good time.

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Shrimp Or Crawfish Etouffee

Etouffee

Ingredients:

5 pounds of Crawfish or shrimp or a combination of both

1 stick of butter

4 cup of onions, chopped

2 cup celery, chopped

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

1 (14.5-ounce) can diced tomatoes

4 garlic cloves

2 teaspoons basil

2 bay leaves

1 cup flour

½ cup chopped parsley

2 tablespoons of Tony's seasoning

Salt to taste

½ teaspoon cayenne pepper

2 quarts water (shrimp stock if you have it)

3 cups of rice

Directions

Cook the rice, using 2 cups of water for each cup of rice. Set aside.

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until you get the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for approximately 10 minutes.

Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of Tony's seasoning (Cajun seasoning mix). Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Tony's seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 3 to 5 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.  Then sit back and savor the goodness.

Obed Kirkpatrich had been cooking since he was 12 years old. He has had several of his receipts appear in newspapers in Louisiana, one time a full page devoted to simple and easy Cajun receipts.

He lived in Baton Rouge, Louisiana for 25 years and it was there that he honed his Cajun cooking skills. He now resides in Franklin, TN and since moving there has taught many Tennesseans the art of southern Cajun cuisine. His receipts are simple, easy and mouth watering.

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