Spicy Pizza Bites

There is no better combination than Cajun and Italian.  And we all know that pizza is a win-win menu item.  This appetizer has Cajun spice and Italian flavor.  Throw away those frozen, store-bought pizza snacks and follow this recipe to make an appetizer that will wow everyone who tries it.  For authentic Cajun ingredients go to www.Cajungrocer.com.

Ingredients

1 lb hot pork sausage

1 lb ground beef

2 Tbsp oregano

½ tsp garlic salt

1 Tbsp TABASCO Spicy Ketchup

½ tsp Cajun power Worcestershire Sauce

1 lb Velveeta cheese, grated

1 loaf cocktail rye bread

½ cup shredded mozzarella

Instructions

Brown sausage and ground meat.

Drain off fat.

Add oregano, garlic, salt, ketchup, Worcestershire sauce and Velveeta and stir until cheese melts.

Spread on slices of rye bread and top with mozzarella.

Arrange on a cookie sheet and freeze. Or serve immediately.

Store in plastic, airtight bags in freezer until ready to serve.

Bake desired amount at 400 degrees for 10 minutes.

These are great snack for kids, not only because of its taste, but because the kids can help make them! This is a great homemade go-to to keep in your freezer.  For more recipe ideas and the freshest Cajun ingredients visit www.Cajungrocer.com.

Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from www.Cajungrocer.com.  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

Ingredients

3 Tbsp butter

3 green onions, chopped (green and white parts)

2 Tbsp all-purpose flour

1 cup milk

1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage

20 saltine crackers, finely crumbled

1 egg, lightly beaten

½ tsp salt

¼ tsp Cajun Chef Cayenne Pepper

1/8 tsp Tabasco hot sauce

Cracker meal or bread crumbs for dredging

Butter and vegetable oil for frying

Instructions

Heat the butter in a large skillet over medium heat.

Add the onions and cook, stirring, for about one minute.

Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.

Remove from the heat.

Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.

Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)

Gently shape into six patties.

Dredge them in the cracker meal or breadcrumbs, coating completely and evenly.

Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. 

Fry the patties two to three minutes on each side until golden brown.

Drain on paper towels and serve warm.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from www.Cajungrocer.com

Garlic Bread Pudding

Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish.  Just follow our simple instructions and visit www.Cajungrocer.com for authentic Cajun ingredients at unbelievably low prices. 

Ingredients

2 cups of milk

2 Tbsp minced garlic

2 large whole eggs

2 large egg yolks

¼ cup finely chopped parsley

¾ tsp salt

¼ tsp freshly ground black pepper

1/8 tsp Cajun Chef Cayenne Pepper

2-1/2 cups ½-inch cubed Poupart’s French bread

Instructions

Scald the milk with the garlic in a small saucepan.

Let the mixture stand off the heat for 15 minutes.

If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.

If you are a garlic fan, leave it as is.

In a bowl, whisk the whole egg and the egg yolks.

Add the milk in a steady stream, whisking constantly. 

Add the parsley, salt, black pepper and cayenne.  Mix well.

Divide the bread cubes among eight buttered 1/3-cup muffin tin.

Ladle the milk and egg combination over the bread, dividing it evenly.

Let it stand for 10 minutes.

At this point the pudding can be covered and chilled for 8-10 hours.

Bake the puddings for 45 minutes or until they are golden and puffed.

Let the pudding cool for several minutes.

They will sink as they cool.

To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.

Serve warm.

This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor.  Everyone will be begging for the recipe, just send them over to www.Cajungrocer.com for more Cajun recipes and discounted ingredients.  

Shrimp Dip Delight

Shrimp Dip Delight is a spicy, savory dip that your guests won’t be able to get enough of! It combines the Cajun kick of Gulf shrimp and Tabasco with the creamy texture that every great party dip has.  Just follow these simple instructions and order the ingredients, at the lowest prices available, from www.Cajungrocer.com.

Ingredients

1 lb. raw Gulf Shrimp

1 (8 oz) pkg. cream cheese, softened

½ cup finely chopped green onions

½ cup chopped celery

3 tbsp lemon juice

2 tbsp ZATARAIN’S Parsley Flakes

½ tsp. salt

½ cup TABASCO Spicy Mayonnaise

Instruction

Boil, peel, devein and chop shrimp.

In a separate bowl, blend cream cheese until smooth.

Add remaining ingredients and mix well. 

Fold in shrimp.

Cover and refrigerate.

Serve with crackers or fresh vegetables.

This simple dip will make such a huge impression; it might just become your signature dish.  For more Cajun recipes and authentic Cajun ingredients visit www.Cajungrocer.com

Sausages in Wine

Our recipe for Sausages in Wine is a Cajun twist on an Italian favorite.  This appetizer is savory, full of flavor and extremely addictive.  Follow this recipe, order the products from Cajungrocer.com and you will have the perfect appetizer for any meal. 

Ingredients

½ lb Kielbasa

½ lb Italian Sweet Sausage

½ lb Italian Hot Sausage

½ lb Brockwurst (Ground Veal Sausage)

5 Green Onions, Minced

½ cup Dry White Wine

1 tsp TABASCO® Garlic Pepper Sauce

1 tsp Dried ZATARAIN'S® Parsley Flakes

Directions

With a sharp knife, cut sausage in ½ inch pieces.

In a deep skillet, over medium-high heat, cook Italian sausage pieces for 3-5 minutes or until lightly browned.

Drain the grease from the sausages.

Add remaining sausages and green onions.  Cook for 5 additional minutes.

Reduce heat to low, add wine, garlic sauce and parsley. 

Simmer 8-10 minutes, stirring every 2-3 minutes to be sure all of the sausage is flavored with the wine.

Remove from heat and pour into chafing dish. 

Serve with toothpicks.

This recipe makes 4 cups.  Sausages freeze well for future use.

For more recipes and Cajun ingredients at reduced prices, visit www.cajungrocer.com