Barbara Riddle - The Genuine Cajun Cookbook

We all associate the word Cajun with Louisiana. But whatexactly does it mean? The word is a corruption of the word Arcadian, the French population that was expelled fromCanada during the mid-18th-century. These people madetheir way south until they reached the Gulf. There, they werejoined by other French people escaping Napoleonic France.

Much of Cajun cooking has a French twist, such as the roux that is a part of many of the dishes you will find in TheGenuineCajun Cookbook. TheseFrench refugeesimmediately took advantages of the bounties of the Gulf of Mexico with its shrimp, crawfish, crabs, and other seafood. Most Cajun dishes are filled with spices, bell peppers, and fiery seasonings. Louisianas spicy andouille sausage also has its origins in France. The famed jambalaya is a recreation of theFrench bouillabaisse. Thepopular okrawasintroduced by African slaves.

Cajun cooking is the hot tango of food. And it is absolutely delicious.

Along with the seafood, the Cajun harvested local corn and pecans for their cooking. Most of the people in the Bayou were poor and had to make do with was immediately at hand. That is the same reason so much of Cajun cooking isprepared in one simple pot.

Youll also find wonderful desserts in The Genuine Cajun Cookbook that will help overcome some of the spiciness. When putting together aCajun meal, you find thecombination of heat and sweetness irresistible.

Crackers are demanding to be eaten with this fabulous dip. Dont disappoint them.Cooking Time: 30 minutes

8 oz cream cheese
cup sour cream
1 cup grated cheddar cheese
1 tbsp lemon juice
1 tbsp. Cajun seasoning or less, to taste
tsp. Old Bay seasoning
1 tsp Worcestershire sauce
1 lb. lump crab meat

Directions:1. Preheat the oven to 350F.

2. Combine the cream cheese, sour cream, cup grated cheese, lemon juice, Cajun seasoning, Old Bay seasoning, Worcestershire sauce in a bowl.

3. Stir in the crab meat.4. Place the mixture in a baking dish and drizzle with cup of grated cheese.5. Bake for 30 minutes. Its all in the great sauce.Cooking Time: 18 minutes

4 cups canola oil
5 lb. chicken wings, separated at joints
2 cups Louisiana hot sauce
1 cup butter
1 cup honey
Dash of salt and pepper
1/8 tsp. garlic salt
tsp. cayenne pepper
1 tbsp. cornstarch mixed with 2 tbsp. water

Directions:1. Heat the canola oil in a deep fryer2. Fry the chicken wings for 10 minutes.3. Drain the wings on a paper towel.4. Combine the remaining ingredients in a pan.5. Stir well and let simmer for 10 minutes.

6. Place the wings on a baking sheet and drench with thesauce.
7. Preheat the oven to 450 degrees.

8. Bake the wings for 8 minutes. We absolutely adore Italian meatballs. However, this Cajun version is simply spectacular as an appetizer.Cooking Time: 35 minutesServings: 12Ingredients:

lb. ground beef
lb. crumbled spicy sausage meat
1 tbsp. Cajun seasoning
1 tbsp. chili powder
1 tsp. liquid smoke
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
2 tbsp. parsley
1 small diced onion
1/3 cup Panko breadcrumbs
1/3 cup milk
1 egg
cup BBQ sauce
cup apricot preserves

Directions:1. Preheat the oven to 350 degrees.2. Coat a baking sheet with non-stick spray.3. Thoroughly combine all ingredients except the BBQ sauceand apricot preserves.4. Create small-sized meatballs and place on the baking sheet5. Bake for 35 minutes.6. Stir together the BBQ sauce and preserves.7. Coat the meatballs with the sauce. These hush puppies are delicious when served with a ranch dressing dip.Cooking Time: 5 minutesServings: 20Ingredients:

6 cups flour
3 cups cornmeal
3 tsp. baking powder
1 cup white sugar
1 cup grated Parmesan cheese
Salt and pepper to taste
2 tsp. Cajun seasoning
1 tsp. garlic powder
1 tsp. garlic salt
2 eggs
chopped scallions
5 cups vegetable oil

Directions1. Combine all ingredients in a bowl except the vegetable oil.2. Heat the vegetable oil in a deep fryer.3. Scoop up the batter using a tablespoon and create balls.4. Drop the balls into the hot oil.5. Fry the hush puppies for 5 minutes.6. Drain on a paper towel.

Small crab cakes can serve an appetizer, but they also work as a main meal with a side salad. We have to be honest: if you use imitation crab meat, you will be very disappointed in the results.

Cooking Time: 10 minutesServings: 6Ingredients:

4 lbs. crabmeat
1 chopped onion
1 beaten egg
1 tbsp. lemon juice
tsp. Old Bay Seasoning
1 tbsp. Dijon mustard
1 cup Panko breadcrumbs
1 cup mayonnaise
2 beaten egg
tsp. red pepper flakes
cup vegetable oil

Sauce:

cup mayonnaise
1 tbsp. cilantro
1 tsp. lemon zest
1 tsp. lemon juice

Directions:1. Combine the crab cake ingredients, except for the oil, in abowl.2. Create 12 patties and refrigerate for 1 hour.3. Heat the oil in a skillet.4. Fry the crab cakes for 5 minutes on each side.5. Drain on a paper towel.6. Combine the sauce ingredients and serve with the crab cakes.

These fried shrimp sandwiches are wonderful. Pro Tip: for your vegetarian friends, you can substitute tofu for theshrimp.

Cooking Time: 5 minutesServings: 4Ingredients:

4 hard rolls
3 tbsp. softened butter
1 tsp. garlic salt
3 cups canola oil
cup flour
tsp. Cajun seasoning
2 cups shredded lettuce
3 beaten eggs
2 lbs. peeled, deveined shrimp
2 cups Panko breadcrumbs

Remoulade sauce:

cup mayonnaise
3 tbsp. of horseradish
1 tsp. pickle juice
2 minced garlic cloves
Dash of hot sauce

Directions:

1. Split the rolls open and top them with the butter and garlicsalt.
2. (You can toast them in the oven for 4 minutes if you wish)

3. Heat the oil in a fryer until hot.4. Combine the Cajun seasoning and flour.5. Set up the flour, eggs, and breadcrumbs on different plates6. Dredge the shrimp through the flour, the eggs, and then the breadcrumbs.7. Fry the shrimp for 5 minutes or until they are brown, depending on size.8. Combine all the sauce ingredients.9. Spread the Remoulade sauce on the garlic bread.10. Divide the fried shrimp between the rolls and top with the shredded lettuce.