The hot hors d’oeuvre consists of a portion of highly spiced or seasoned sausage such as an Andouille or Cajun smoked sausage and then surrounded by puff pastry dough. Once baked in the oven for about 30 to 45 minutes at 375° F, then served warm on platters or chaffing dishes, it holds up well for several hours of service.
Entries Tagged as 'Cajun'
Cajun En Croute
November 12th, 2009 · 19 Comments
Tags: Appetizers · Cajun · Recipes
Shrimp and Pasta Pesto Alfredo
August 5th, 2009 · 8 Comments
Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I’ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.
Tags: Appetizers · Cajun · Columns Hotel · Pasta · Recipes · Sauces · Seafood
Crawfish Paella
July 31st, 2009 · 11 Comments
The original recipe calls for shrimp, we were out of that so I had some crawfish tails on hand as a perfect substitute and it turned out to be a wonderful dish. And it is a very quick and easy preparation, taking all of about 30 minutes from prep time to sitting at the dinner table.
Tags: Cajun · Entrees · Recipes · Seafood
Foodbuzz 24,24,24: Crawfish and Seafood Boils
July 26th, 2009 · 16 Comments
Crawfish heads typically will have an amount of the orange colored fat along with some of the tasty boiling liquid juices stored within the confines of the shell. Sucking on the head will release the combined fat and juice concoction along with a burst of spicy seafood boil for extra kick…peel the tail and then take another sip of the iced cold beer. Yeah you rite char! And after a dozen or so of these your lips are tingling with spicy deliciousness and it’s time for some more garlic-boudin covered French bread.
