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Crawfish Creole

posted Dec 5, 2011, 8:25 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
Elvis may have been KING
CREOLE
but in South Louisiana,
Crawfish is the King
Servings: 250
Yield: 12 gallons
8 cups all-purpose flour
8 cups vegetable oil
10 pounds yellow onions, chopped
3 pounds bell peppers, chopped
3 pounds celery, chopped
2 #10 cans tomato's, crushed
2 #10 cans tomato sauce
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
18 quarts water
50 pounds crawfish
2 cups brown sugar
 
Copyright: Cookbook #1
  • First you make a roux, (very light brown).
  • Cool down the roux in a separate bowl until the oil comes to the top and skim it off.
  • Pour in 10 Quarts of water and the onions and cook until tender.
  • Pour in bell pepper, celery, MAGIC SWAMP DUST, Seafood Boil, crushed tomatoes, tomato sauce and the brown sugar.
  • Cook until the vegetables are close to tender and add in the roux then bring to a slow boil stirring frequently.
  • Mix in crawfish and bring back to a slow boil for 2 minutes and turn off the fire stirring frequently.
  • Let stand 30 minutes before serving.
  • Serve over rice.
Serving's for 250 people pending
portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 GAL.) Black Iron Pot.
 
 
 
Per Serving (excluding unknown
items): 164 Calories; 8g Fat (43.7%
calories from fat); 15g Protein; 7g
Carbohydrate; 1g Dietary Fiber;
103mg Cholesterol; 179mg Sodium.
Exchanges: 0 Grain(Starch); 2 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.
 
 

Crabmeat Mornay

posted Dec 5, 2011, 8:05 PM by Unknown user [ updated Dec 6, 2011, 11:55 AM ]
Jimmy L. Babin
Creative Cajun Cooking
A Tasty dip that will sure attract a
crowd
Servings: 30
Preparation Time: 15 minutes
Yield: 2 quarts
1 stick Butter
1 bunch Green Onions, chopped
seperate tops and bottoms
1/2 cup Parsley, chopped fine
2 tablespoons flour, all-purpose
8 ounces Cream Cheese
1 pint Cream, breakfast
1/2 pound Swiss Cheese, grated
1 tablespoon Sherry, wine
3 tablespoons MAGIC SWAMP
DUST, to taste
1/4 tablespoon Creative Cajun
Cooking Seafood Boil, to taste
2 pounds Crabmeat, lump
This may be served in a chafing dish
with melba toast or in a patty shell.

Copyright: Cookbook #1
 
  • Melt butter in heavy pot, add in MAGIC SWAMP, Dust, Seafood Boil, and saute' onion bottoms.
  • Blend in Cream Cheese and Swiss Cheese until melted.
  • Mix Cream and Flour together until blended well.
  • Pour in Sherry and bring back to a boil.
  • Pour Flour and Cream into pot and stir until thickens
  • Sprinkle in Parsley and onion tops, and gently fold in crabmeat so as not to break it up.
  • Cook until temperature reaches 150 degrees and let stand 15 minutes before serving with your favorite cracker or bread.
  • Keep warm in chaffing dish, if it last that long!
Service for 30 people - depending
on portion size.
UTENSILS NEEDED: 1
aluminum pot for cooking.
 
 
 
Per Serving (excluding unknown
items): 127 Calories; 12g Fat (82.8%
calories from fat); 3g Protein; 2g
Carbohydrate; trace Dietary Fiber;
37mg Cholesterol; 11875mg
Sodium. Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 Fat; 0 Other
Carbohydrates.
 
 
 

Crabmeat Cheesecake

posted Dec 5, 2011, 7:48 PM by Unknown user [ updated Dec 5, 2011, 7:49 PM ]
Jimmy L. Babin
Creative Cajun Cooking
This is definitely not a desert, but you won't have room for one
after this rich, creamy, irresistibly, delectable dish
It lures you into over indulgence.

CRUST

8 ounces Pecans
2 cups all-purpose flour (Sure Fine Brand)
2 tablespoons Magic Swamp Dust Seasoning
1/4 teaspoon Seafood Boil by Creative Cajun Cooking
5 tablespoons Butter, Kleinpeter brand
3 tablespoons ice water

FILLING

1/2 cup shallots bottoms only
2 tablespoons Butter, Kleinpeter brand
1 cup shallots tops only
1 pound crab meat white
1 tablespoon Justin Wilson Green Jalapeno Sauce
16 ounces cream cheese (Sure Fine brand)
1/3 cup sour cream (Sure Fine brand)
2 each eggs (Sure Fine brand)
2 tablespoons Magic Swamp Dust Seasoning
1/4 teaspoon Seafood Boil by Creative Cajun Cooking

MEUNIERE SAUCE

4 tablespoons lemon juice
3/4 cup worcestershire sauce
1 cup Justin Wilson Green Jalapeno Sauce
1 cup half and half cream, Kleinpeter brand
1 pound Butter, Kleinpeter brand, sliced 1/4" thick
2 tablespoons Magic Swamp Dust Seasoning
1/4 teaspoon Seafood Boil by Creative Cajun Cooking

GARNISH

4 ounces mushroom, sliced
3 tablespoons Butter, Kleinpeter brand
1 pound Crab Claws Whole Fingers, peeled
1 tablespoon Magic Swamp Dust Seasoning
1/4 teaspoon Seafood Boil by Creative Cajun Cooking
1/2 pound Butter for soaking Crab Claws, Kleinpeter brand

CRUST

  • Preheat oven to 350 degrees F
  • Grind pecans in a food processor.
  • Add flour, Magic Swamp Dust, and Seafood boil.
  • Pour mixture into a mixing bowl and cut in butter, working it into the pecans and flour until evenly spread, then add in water and blend it in evenly.
  • Roll out dough to an approximate 1/8" thickness on a lightly floured surface.
  • Press dough into a lightly greased pan 9" X 11" X 2" around sides and bottom evenly.
  • Bake crust approximately 20 minutes until light brown then remove and let cool.

FILLING

  • Saute shallot bottoms in butter until tender.
  • Place cream cheese in a mixing bowl and set it in a pot of hot water to help soften the cream cheese and mix with your electric mixer until smooth.
  • Pour sour cream in the bowl and blend with cream cheese.
  • Mix in eggs, Dust, Boil, and hot sauce and blend until smooth.
  • Using a spatula, blend in crab meat, shallot bottoms and tops gently and evenly.
  • Spoon mixture into crust and smooth out evenly.
  • Bake for 40 minutes, turn off oven and slightly open the door to let it cool down gradually.

MEUNIERE SAUCE

  • Combine lemon, Worcestershire sauce and hot sauce in a heavy sauce pan and reduce it until it becomes syrupy using a wire
  • Wisk and stirring constantly.
  • Wisk in cream and bring back to a slow boil.
  • Keeping it on a low fire, drop in one cube of butter at a time and let it melt before adding in the next one.
  • Add in hot sauce, Dust, Boil and continue to wisk until blended smooth. Keep warm.

GARNISH

  • Saute mushrooms in butter until tender and all the water is gone. (Water may break down sauce)
  • Place mushrooms into Meuniere Sauce and stir gently.
  • In a large glass measuring cup melt down the butter in a microwave, then mix in Dust and Boil into butter and stir.
  • Place crab fingers into butter mixture making sure they are all covered evenly, even if you have to add more butter, and warm up in microwave.
  • Pour Meuniere Sauce over filling and then place the crab fingers in a decorative manner over the top and eliminate the excess butter
  • Serve hot at 140 degrees F.
 
Yield: 20 servings
 
 
 
Per Serving (excluding unknown items): 85 Calories; 8g Fat (76.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
 
 

Cowboy Beans

posted Dec 5, 2011, 7:20 PM by Unknown user [ updated Dec 6, 2011, 11:57 AM ]
Jimmy L. Babin
Creative Cajun Cooking
Blazing Saddles don't come close to
this experience
Servings: 250
Yield: 12 gallons
20 pounds Pinto Beans, washed
10 pounds Onions, chopped
1 can (10#) mushroom pieces, stems
& pieces
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
1 gallon Cattleman's Original Bar-B-
Que Sauce
10 pounds Ground Pork
5 pounds Sausage Meat
Use as side dish or over rice.

Copyright: Cookbook #1
  • Install beans into pan with 4" of water over beans and cover for 8 - 12 hours before cooking. Make sure pan is large enough to accommodate expansion of beans.
  • Drain beans and place in pot and cover with water
  • Add onions, mushrooms, MAGIC SWAMP DUST, ground pork, and Bar-B-Que sauce to beans.
  • Cook on a low - to - medium fire, stirring frequently, until done. (approx. 3 - 4 hours)
Service for 250 - 300 people -
depending on portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 gal. Black Iron Pot.
 
 
Per Serving (excluding unknown
items): 233 Calories; 8g Fat (31.8%
calories from fat); 12g Protein; 28g
Carbohydrate; 10g Dietary Fiber;
19mg Cholesterol; 329mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 1 Fat; 0
Other Carbohydrates.
 
 

Couchon de' Lait

posted Dec 5, 2011, 7:07 PM by Unknown user [ updated Dec 6, 2011, 11:57 AM ]
Jimmy L. Babin
Creative Cajun Cooking
A very juicy Roasted Hog Cajun Style
Servings: 150
Yield: 150 pounds
150 pounds Hog, dressed and split in
1/2
15 pounds Sweet Potatoes, whole
1 1/2 cups MAGIC SWAMP
DUST
1/4 cup Creative Cajun Cooking's
Smokin' Fryin' Rub
1 quart Water
36 ounces Coke
1 quart Honey
1 pound Butter

Copyright: Cookbook #1
  • Bring water to boil and mix in Magic Swamp Dust and Smokin' Fryin' Rub until dissolved.
  • Let cool to room temperature
  • Pour in Coke and mix thoroughly.
  • Inject mixture into hog making sure each area is seasoned.
  • Place hog on pit (with skin facing down) and insert a remote temperature probe into the bottom side of the shoulder,
  • Pour honey over hog, and cover with aluminum foil.
  • Light mesquite wood fire at far end of pit away from hog.
  • Keep temperature of pit @ 250 degrees until the internal temperature of the hog reaches 140 degrees F.
  • Then remove foil to allow the smoke flavor to settle on the hog.
  • Wash potatoes and roll in aluminum foil with a tablespoon of butter and a tablespoon of honey so juices are maintained around potato and place into cavity of hog, after internal temperature of the Hog reaches 150 degrees F.
  • When potatoes are nearly cooked they can be unwrapped and placed back in hog and saturate hog and potatoes with more honey.
  • Continue cooking / smoking process until the internal temperature reaches 190 degrees F.
  • Remove from pit and enjoy.
 
Servings for 150 pending portion
size.
UTENSILS NEEDED: 1Very large pit for roasting.
 
 
 
Per Serving (excluding unknown
items): 1118 Calories; 77g Fat
(63.5% calories from fat); 84g
Protein; 16g Carbohydrate; 1g
Dietary Fiber; 320mg Cholesterol;
378mg Sodium. Exchanges: 1/2
Grain(Starch); 11 1/2 Lean Meat; 8
1/2 Fat; 1/2 Other Carbohydrates.
 
 

CORNBREAD (sweet)

posted Dec 5, 2011, 6:39 PM by Creative Cajun Cooking Admin [ updated Dec 6, 2011, 11:57 AM by Unknown user ]
Jimmy L. Babin
Creative Cajun Cooking
Don't get embarrassed to pour milk over it in a bowl and eat with a spoon
Servings: 100
Yield: 100 servings
16 cups flour, all-purpose, sifted
16 cups yellow cornmeal, sifted
5 cups sugar, sifted
33 teaspoons baking powder, sifted
16 cups milk
4 cups vegetable oil
18 each egg

Copyright: Cookbook #1
  • Heat oven to 400 degrees
  • Spray pans with non stick spay and preheat.
  • Mix all dry ingredients together and sift
  • Mix all liquid ingredients together.
  • Mix both dry and liquid ingredients together very well
  • Pour batter into pre heated pans 3/4" thick (it will rise to nearly 1 1/2")
  • Bake at 400 degrees until it has risen and golden brown
  • Check with toothpick to make sure it's cooked in the middle.
Servings fore 100 pending portion
size.
UTENSILS NEEDED: 1 Very large flat aluminum tray for baking.
 
 
Per Serving (excluding unknown
items): 308 Calories; 11g Fat (33.6%
calories from fat); 6g Protein; 45g
Carbohydrate; 2g Dietary Fiber;
43mg Cholesterol; 194mg Sodium.
Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 1/2
Other Carbohydrates.
 
 

CORN BREAD DRESSING

posted Nov 6, 2011, 8:48 AM by Creative Cajun Cooking Admin [ updated Dec 5, 2011, 8:10 PM by Unknown user ]
Jimmy L. Babin
Creative Cajun Cooking
CORN BREAD DRESSING
A side dish normally served during holidays that goes great with any meat
Servings: 150
Yield: 12 gallons
10 Pounds ground beef
10 Pounds ground pork
5 Pounds pork sausage, bulk
5 Pounds giblets
10 Pounds yellow onions, chopped
4 gallons WATER
15 Pounds cornbread
3 Cups MAGIC SWAMP DUST
1/4 Cup Creative Cajun Cooking
Seafood Boil
16 Cups celery, chopped
16 Cups bell pepper, chopped
  • Make your cornbread and let cool to room temperature
  • Place giblets, onions, seafood boil, magic swamp dust, and 1 gallon of water in pot and cook until tender
  • Once tender, emulsify with blender wand in pot
  • Place 2 gallons of water, ground beef, ground pork, and pork sausage in pot using paddle to break it apart while cooking
  • Saturate cornbread with minimum amount of water and break it up finely
  • After meat is cooked turn off fire and add in cornbread mixing until an even consistency is obtained
  • Then blend in celery and bell pepper evenly
  • Place in baking pans of 2 to 3 inches of depth and bake until top is brown
  • Serve hot and watch your guest's expressions

Per Serving (excluding unknown
items): 399 Calories; 25g Fat (57.3%
calories from fat); 18g Protein; 24g
Carbohydrate; 1g Dietary Fiber;
112mg Cholesterol; 464mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2
Lean Meat; 1/2 Vegetable; 4 Fat
 
 

Cocktail Sauce

posted Nov 6, 2011, 8:26 AM by Creative Cajun Cooking Admin [ updated Dec 5, 2011, 6:37 PM ]
Jimmy L. Babin
Creative Cajun Cooking
Cocktail Sauce
The best dip you'll ever have on your favorite seafood
Servings: 150
Yield: 1 1/3 gallons
8 ounces Horseradish
3 tablespoons Creative Cajun
Cooking Seafood Boil
4 ounces Lemons (juice), squeezed
1 gallon Ketchup
7 ounces Worcestershire Sauce
1 cup MAGIC SWAMP DUST,
to taste
1/2 cup Barbecue Sauce
Copyright: Cookbook #1
  • Mix together all ingredients & refrigerate
  • Serve over your favorite seafood or cracker
Servings equal to 1 gallon
Service for 200 people - depending on portion size
 
 
Per Serving (excluding unknown
items): 32 Calories; trace Fat (4.1%
calories from fat); 1g Protein; 8g
Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 394mg Sodium.
Exchanges: 0 Lean Meat; 0 Fruit;
1/2 Other Carbohydrates
 
 

Chocolate Delight Cheesecake

posted Nov 6, 2011, 7:44 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Chocolate Delight Cheesecake
You just thought you liked chocolate before
Just put your mouth around this one...
...and you'll throw rocks at all the others
Servings: 16
12 ounces milk chocolate chips, melted
24 ounces cream cheese (Sure Fine Brand), softened
7 1/2 ounces marshmallow fluff
2 each eggs (Sure Fine Brand)
8 ounces sour cream (Sure Fine Brand)
24 each Oreos, crushed
10 tablespoons butter (Kleinpeter Brand)
  • Place Oreos in a food processor and crush
  • Melt butter and drizzle into Oreo crumbs thru feed opening while processor is running
  • Place into your favorite greased spring loaded 9" X 3" pan and pack with a spoon
  • In an 8 quart stainless steel bowl place cream cheese and Marshmallow fluff then place that bowl in another larger bowl of hot water so as to create a double boiler effect to melt cream cheese
  • After cream cheese warms up and softens, start mixing at a low speed with your hand held electric mixer until smooth
  • Mix in sour cream and eggs and mix until smooth
  • In another bowl place the chocolate chips and set bowl in a pot of hot water to stir and soften chocolate
  • Now pour the melted chocolate into the cream cheese mixture and mix until smooth
  • Pour mixture into crust and bake at 350 degrees F for 45 minutes
  • Turn off oven and slightly open door to allow to cool for 1 hour gradually
  • Remove to wire rack and let cool to room temperature
  • Cover and refrigerate for 4 hours before serving
  • Remove sides of your baking pan and serve
  • For that added attraction drizzle with chocolate syrup and add a strawberry for decorations you can eat
Per Serving (excluding unknown items): 233 Calories; 10g Fat (37.8% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 135mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 2 1/2 Other Carbohydrates
 
 

Chicken Portabella

posted Nov 6, 2011, 7:37 AM by Creative Cajun Cooking Admin
Jimmy L. Babin
Creative Cajun Cooking
Chicken Portabella
A little high class meal on a low budget.
Your friends will think they hit the jackpot!
It tastes as good as it looks
Servings: 10
16 ounces Portabella Mushrooms, pureed
1 quart half and half (Kleinpeter Brand)
8 ounces cream cheese (Sure Fine Brand)
1 cup butter (Kleinpeter Brand), melted
1/2 tablespoon Smokin' Fryin" Rub
4 tablespoons Magic Swamp Dust Seasoning
4 ounces Swiss cheese (Sure Fine Brand), grated
1/4 cup shallots tops, chopped
10 each mushroom caps Portabella
10 each chicken breast half
  • Chop up small Portabella Mushrooms, place in blender with 1/2 & 1/2 milk and puree'
  • Pour into aluminum pot and start on a slow boil stirring frequently, so as not to burn or stick and reduce by 20% approximately 30 minutes
  • Add in cream cheese and melt down stirring constantly
  • Add in Smokin' Fryin' Rub and Magic Swamp Dust and blend in
  • Melt in Swiss Cheese and let stand while you're preparing the next step
  • Place large Portabella Mushroom Caps upside down on baking pan and sprinkle with another portion of Smokin' Fryin' Rub
  • sparingly
  • Then sprinkle another portion of Magic Swamp Dust Seasoning over mushroom caps and pour melted butter in each cap
  • Then sprinkle chicken breast with another portion of Smokin' Fryin' Rub sparingly
  • Then sprinkle chicken breast with another portion of Magic Swamp Dust Seasoning
  • Place chicken in oven or on your favorite Bar B Q Pit uncovered for 20 minutes to firm up top of breast, then cover with foil to help hold in moisture and cook until nearly done; then uncover to finish browning process
  • Place mushrooms in oven or on your favorite Bar B Q Pit uncovered for 20 minutes so as not to over cook mushrooms
  • When everything is cooked off, place in plate and drip sauce over mushroom and chicken breast then sprinkle shallots over top
Per Serving (excluding unknown items): 249 Calories; 13g Fat (50.0% calories from fat); 30g Protein; 0g Carbohydrate; 0g Dietary Fiber; 93mg Cholesterol; 91mg Sodium. Exchanges: 4 1/2 Lean Meat
 
 
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