Stephanie Sharp - Cajun Cookbook: Deliciously Spicy Cajun Recipe

Cajun Cookbook

Deliciously Spicy Cajun Recipes

BY

Kindle Edition

Copyright 2019 by Stephanie Sharp All rights reserved.

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Table of Contents

So, you want to journey through the Cajun Country? Do you even know what the Cajun country is? No? The Cajun country is an untamed region that is crawling with snapping turtles, alligators and snakes; both alive and deliciously cooked. A place with cracklins available to be purchased at just about any gas station you come across. Sounds like a magical land? Well, thats because the Cajun Country is an incredible world that is like no other. Thats right, we are referring to the one and only Louisiana.

A part of what makes this city great is its rich culture and cuisine. Its local Cajun style of cooking is not only delicious but also satisfying and extremely rustic. There is just so much to explore when it comes to Cajun cuisine and this Cajun cookbook is about to explore it all with you. Simple skip the page to get started.

This squash dish is hearty and filling.

Serves:

Time: 20 mins.

Ingredients:

• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 tbs. unsalted butter
• 4 yellow squash, sliced
• tsp. cayenne pepper
• tsp. black pepper
• 1 tsp. salt

Directions:

1. In a skillet over medium heat, add the onion, green bell pepper and butter.

2. Saut the onion and green bell pepper for 4 minutes. Add the squash and stir until combined.

3. Sprinkle the cayenne pepper, black pepper and salt over the squash. Stir until combined.

4. Place a lid on the skillet and reduce the heat to low. Simmer the squash for 10 minutes.

5. Stir the squash occasionally while cooking. Remove the squash from the heat and serve.

This southern onion dish will make you fall in love with onions.

Serves:

Time: 50 mins.

Ingredients:

• 2 large Spanish onions, thinly sliced
• tsp. salt
• tsp. black pepper
• cup tomato puree
• cup dry white wine
• cup water
• tsp. dried thyme
• 2 bacon slices
• cup chopped green bell pepper
• 1 garlic clove, minced

Directions:

1. Spray a 2-quart casserole dish with nonstick cooking spray. Place the onions in the casserole dish.

2. Sprinkle the salt and black pepper over the onions. In a mixing bowl, add the tomato puree, white wine, water and thyme. Stir until combined and pour over the onions.

3. In a skillet over medium heat, add the bacon. Cook the bacon about 6 minutes or until the bacon is done and crispy.

4. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon and sprinkle over the onions.

5. Add the green bell pepper and garlic to the bacon drippings in the skillet. Cook for 5 minutes.

6. Remove the pan from the heat and spoon the green bell pepper, garlic and any bacon drippings left in the skillet over the onions.

7. Cover the dish with a lid or aluminum foil. Bake for 35 minutes. Remove the dish from the oven and serve.

This cobbler is perfect for holiday dinners.

Serves:

Time: 35 mins.

Ingredients:

• cup unsalted butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1 cup whole milk
• 1 egg
• 1 tsp. vanilla extract
• 3 cups figs preserve

Directions:

1. Preheat the oven to 375. Add the butter to a 2-quart baking dish. Place the dish in the oven until the butter melts.

2. In a mixing bowl, add the all-purpose flour, granulated sugar, baking powder, milk, egg and vanilla extract.

3. Whisk until the batter is smooth and combined.

4. Pour the batter over the butter in the baking dish. Spoon the fig preserves over the batter. Bake for 20 minutes.

5. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the cobbler from the oven and cool for 10 minutes before serving.

6. Serve with whipped cream if desired.

Here is yet another seafood gumbo which is thicker than a soup consistency.

Serves: 4 quarts

Time: 50 mins.

Ingredients:

• 1 tbs. unsalted butter
• 1 cup chopped onion
• 1 garlic clove, minced
• 7 cups water
• 1 lb. fresh shrimp, peeled and deveined
• 2 cups sliced okra
• 1 cup sliced celery
• cup chopped green bell pepper
• cup long grain rice
• 2 cups diced tomatoes with juice
• 1 cup clam juice
• 3 tbs. all-purpose flour
• 1 tsp. Worcestershire sauce
• tsp. salt
• 1 tsp. gumbo file'
• tsp. black pepper
• 1/8 tsp. Tabasco sauce
• 1 lb. fresh crab meat
• 4 oz. jar diced red pimentos, drained

Directions:

1. In a large dutch oven, add the butter. Place the pan over medium heat and add the onion and garlic.

2. Saut the vegetables for 5 minutes or until they are tender. Add the water, shrimp, okra, celery, green bell pepper and rice.

3. Stir until combined and bring the gumbo to a boil. When the gumbo is boiling, reduce the heat to low.