Cajun Skinless Bar B Q Chicken

• 3 to 4 pound chicken
• 14 CAJUN STUFF-IT CAPSULES
• CAJUN TIPSY SEASONING
• 1/3 cup liquid crab boil
• 1/2 cup beer or your favorite juices or water
• 1 teaspoon butter
• fat free cooking spray
• Reynolds wrapping sheet

Remove skin from chicken. Rinse chicken well. Set your chicken on a tray. Add 6 CAJUN STUFF-IT CAPSULES on each side of chicken breast, then add 4 capsules on each leg and same amount on thighs. Season with CAJUN TIPSY SEASONING front and back. (Use the new Mesquite Stuff It capsules, if you desire. )

Take CAJUN TIPSY COOKER and fill half of the cylinder with herbs, beer, butter, water (if you prefer not to use beer), then put 1/2 crab boil and fill remaining with water. Spray cooker with Fat Free Cooking Spray (for easy clean up). Set chicken on cooker. Spray chicken with an even amount of Fat Free Spray front and back.

Wrap skinless chicken with Reynolds Wrappers Sheets, the single sheets makes it easy to wrap chicken in parts. First start with using a single sheet of foil covering the back and wings, next wrap the breast with a single wrap also securing the foil, then wrap each chicken leg and thigh (single sheets) leaving one inch of leg out.

Bar B Q or (put in oven) for 1-1/2 hours

Yield: 4 to 6 serving.

Sauteed Quail with Mushrooms

• 8 Quail
• Flour
• Cajun Tipsy Seasoning
• 4 tablespoons butter
• 1/2 cup white wine
• 1/2 cup broth
• 1 tablespoon flour
• 10 mushrooms, sliced
• Fresh parsley chopped

Flour quail and sprinkle with Cajun Tipsy Seasoning. Melt butter in a frying pan and brown quail, turning often. Add wine and broth. Cover and cook 20 minutes. Put quail on hot platter and cover with aluminum foil. Add mushrooms and cook until tender. Add flour to pan and cook until thickened. Pour over quail and sprinkle with parsley.
Serves: 8.

Stuffing:

• Sauté onion and celery in 1/4 butter. Add shrimp, crab meat, bread crumbs.
• Season fish. Stuff the cavity with the above stuffing.
• Use 6 to 8 Cajun Stuff-it Capsules in meat of fish (just cut a hole and insert capsules) .
• If using two filets, place a one-inch layer of stuffing on one filet, then place the other on top, making a "sandwich". Melt the remaining pound butter with the juice of 1/2 lemon and pour over the stuffed fish in a baking pan.
• Bake at 350 degree F. for approximately 12 minutes with melted butter. Add lemon. Remove when done and garnish with remaining slices of lemon and parsley.

Recipe for Art's Seafood  Boil

• Equipment needed: One large cooking pot with basket big enough to hold 30 pounds of crawfish. A lid for the pot and a small propane cooker, as you will cook this outside.
• You will need a 30 pound sack of live crawfish, 2 pack of Art's Seafood Boil, 3 round boxes of salt, 4 small onions, 4 small potatoes,4 ears of corn and 1 pack of smoked sausage cut in half.
• Now it's time to start cooking!  Remember to always separate live crawfish from the one that didn't make it. Next you must purge the crawfish. Get a large tub of water . You will need this to purge the crawfish. Place crawfish into the water, add one box of salt to crawfish. Let the crawfish purge for 7 minutes. Remove the crawfish and place in an ice chest until ready to cook.
• Fill the pot with fresh water half full, place on cooker, and start the fire. Place a box and a half of salt into the water, 1 pack of Seafood Boil, 2 lemons cut in half- squeeze each half into the pot and drop the lemon .  Place lid on pot.
• Let the water come to a boil for 2 minutes, that way the spices will mix well. Drop the onions , potatoes and corn.and  sausage (cut in half.) Let cook for 5 minutes or until done. The way to check  for readiness is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy, it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable  and sausage in a  pan and cover. Place the basket back in the pot.
• Turn the heat up on the burner, take the rest of the lemons cut in half, squeeze each half into the pot and drop the lemon.Place the rest of the boxes of salt into the water. When the water comes to a boil, place the crawfish into the basket and place lid on top. When the water comes back to a boil, you need to watch this part - let it boil for 4 minutes turn the fire off, let it simmer for 3 minutes, and remove.
• Now  you are ready, place old newspaper on the top of an old table. Dump the basket of crawfish on  top of the  newspaper and sprinkle the second pack of Art's Seafood Boil onto the top of the crawfish. Dump the onions, potatoes, corn and sausage on top of the crawfish.
• You can make a sauce for dipping your  peeled crawfish, by mixing mayo, ketchup and a little Worcestershire sauce. Mix this to your liking.

Alligator Stew

• 4 cups alligator meat, cut into small bite-size pieces
• ½ cup oil
• 1 large onion, chopped
• ½ cup green onions, chopped
• 1 large bell pepper, chopped
• 2 Tbs. parsley
• 1 cup water
• 1- 10 oz. can Rotel tomatoes

Use Cajun Tipsy Seasoning ( season to taste) In a cooking pot add oil and lightly brown the alligator meat . Add chopped vegetables, Rotel tomatoes, and Tipsy Seasoning. Cook until vegetables are wilted. Add water, cover pot and cook over medium heat for 30 to 40 minutes or until meat is tender. Serve over rice. Bon Appetite!!!

Baked Flounder with Crab Stuffing

• 2 one pound flounders
• 1 large onion, chopped
• 2 Tbs. margarine
• 2 cloves garlic, minced
• 2 tbs. bell pepper, chopped
• 1 cup crab meat
• 3/4 cup bread crumbs
• 1 tsp parsley, chopped
• 1 egg

Cajun Tipsy Season to taste Sauté onions, garlic and bell pepper in butter or margarine until tender. Add crab meat and cook for 5 minutes. Remove from heat. Let cool for 10 minutes. Add bread crumbs, salt, pepper, parsley and egg. Mix well. Stuff into cavity of flounder. Place in baking dish and bake 30 minutes at 375̊F. Bon Appetite!!! (Items with * can be found on our website.)

Chad’s Cajun Spicy Bar-B-Q Sauce

• 3 medium onions, chopped
• 4 cloves garlic, minced
• 1 bottle regular barbecue sauce
• 1/2 bottle 57 steak sauce
• 1 lemon, squeezed
• 1/4 cup Worcestershire sauce
• 3 stick margarine
• 2 Tbs mustard
• 1 bottle of catchup
• 1/2bottle of *Hold on to your Ass Hot Sauce

Combine all ingredients in heavy metal pot. Cook over low to medium heat for 1 hour, stirring frequently. If you like the hickory smoke flavor add about 2 good shakes of Colgin liquid smoke (to taste). Bon Appetite!!! Item with * can be found on our website.

Dee Dee’s Boudin

Cajuns love their boudin! They eat it for breakfast, lunch and dinner. They eat it as a snack and they eat it on the go.
Sausage casings

• 12 cups cooked rice, cooled
• 25 lb Boston Butt
• 2 pound pork liver
• 8 Large onions, chopped
• 2 cups green onion tops, chopped
• 2 cups fresh parsley leaves, chopped
• *Dee Dee’s Boudin Mix 1lb. Makes approx 40 lbs.

EASY BOUDIN

Add Boston Butt and Pork Liver to boiling water. Add contents of pack to water. Boil until tender, then Debone. Grind Boston Butt, Pork Liver and onions with 3/8 size plate or larger. Mix in 2 cups of Chopped Onion Tops and Chopped Parsley with 12 cups of cooker rice. Stir every thing together and moisten with seasoned water...
To prepare:

1. Place sausage casings in a bowl of warm water and set aside.
2. Place the meat, liver, chopped onions and garlic in a large pot and cover with water.
3. Bring this up to a boil and continue cooking until the meat is tender.
4. Strain off the stock, reserving the liquid, and allow the meat to cool.
5. When the meat mixture is cool enough to handle, run it through a meat grinder along with the green onions and parsley.
6. Combine the meat mixture and rice in a large mixing bowl
7. Add a ladle or two of the reserved liquid to the mixture, stirring until a moist dressing is achieved.
8. Add *Dee Dee’s Boudin Mix to taste.

The Sausage Stuffer - In French we would say “La Boudiniere“
To stuff the boudin, a sausage making machine or a boudiniere is required. Cajuns traditionally use a boudiniere which is made from the end of a cow’s horn, but a similarly shaped funnel-type object will do. Even a sturdy piece of cardboard can be fashioned to serve as a boudiniere.

Making Boudin

1. Take the sausage casings from the water and rinse them very well in the sink by using the faucet to run water through them.
2. Using a sausage stuffing machine or a boudiniere, stuff all of the dressing into the clean sausage casings, twisting them into about 12 inch lengths and tying off the open ends.
3. The boudin can now be refrigerated for a couple of days or frozen for later. If it is frozen, be sure to fully thaw the boudin before proceeding to the last step.

How to Cook Boudin

1. Carefully coil one layer of boudin in the bottom of a large, heavy-bottomed pot. This may have to be done in more than one batch, depending on the pot size.
2. Cover with cold water and carefully bring the boudin up to a gentle simmer. Do not allow the water to boil or the boudin will burst, ruining it!
3. After simmering for 15 – 20 minutes, the boudin will be ready to eat.
4. A modern method of cooking the boudin, one link at a time, is to wrap the link of boudin in a paper towel and microwave on high for 1 – 1½ minutes.

After cooking, boudin is delicious served either hot or cold. Some folks eat the sausage with the casing. Some folks prefer to eat boudin by forcing the dressing out by biting the boudin and drawing it between their teeth. Bon Appetite!!!

Carlee’s Chicken Fricassee

• 1 two to three pound fryer, cut into pieces
• 5 Tbs of oil-based roux (already made roux) is what I use..or
• 3 Tbs powdered roux
• Water
• 3 large onions, chopped
• 1 bunch green onions, chopped
• Salt and pepper to taste.

Add enough water to roux to make a thick gravy. Add onions, chicken and seasonings. Simmer until chicken is tender. Add green onions. Serve over cooked rice. Bon Appetite!!!

Seafood Mold

• 1 can mushroom soup
• 2 envelopes unflavored gelatin
• 3 Tbs. cold water
• 1 cup mayonnaise
• 1 8oz. pkg. cream cheese
• 1 cup green onions, chopped
• 1 lb. cooked seafood of your choice
• (Crab meat, shrimp or crawfish)

Heat mushroom soup and cream cheese until melted. Mix gelatin in water and add to soup. Add remaining ingredients and mix well. Pour into mold and refrigerate overnight. Serve with crackers.

Bon Appetite!!!

Chicken Gumbo

• 1 cup all-purpose flour
• 1 cup cooking oil
• 1 (4 to 5) lb. chicken, cut into pieces
• 1 cups onion, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, pressed or minced
• 1/2 cup green onions, chopped
• 1/4 cup parsley, chopped
• Water -Salt and pepper to taste

Prepare chocolate color roux. Lower heat then add onion and celery. Cook 2 to 3 minutes. Add 1 gallon cold water, garlic and seasonings. Cook until chicken is tender. Add onion tops and parsley. Serve in soup bowl over cooked rice. Serves 8 to 10. If desired, a dash of file seasoning this can be added to each serving.

Bon Appetite!!!

Dustin’s Dirty Rice

• 1/2 cup oil
• 3 tbsp. flour
• 1 cup finely chopped onions
• 1 1/2 lb. finely chopped chicken livers
• 1/2 cup chopped celery
• 1/2 cup finely chopped parsley
• 1 cup chopped green onions
• 1/2 cup chopped green pepper
• 1 tsp. minced garlic
• 4 1/2 cup stock
• 2 cup long-grain rice
• * Cajun Tipsy Season to taste

In a Dutch oven make a brown roux with oil and flour. Add white onions, and stir until brown. Add chicken livers, celery, parsley, green onions, green pepper, garlic and stir. Add salt, pepper, and cayenne. Cook for 5 minutes over medium heat; then add ½ cup stock and cook an additional 15 minutes. Skim excess oil from top of mixture and remove from heat. In a separate pan cook 2 cups rice in 4 cups stock until fluffy. Fold rice into vegetable mixture and correct seasoning. To serve, warm in 350 degree oven for 20 minutes.

Bon Appetite!!!

Egg Plant Dressing

• 1 1/2 cups eggplant, boiled, drained
• 3/4 cup chopped onion
• 1 cup chopped bell pepper
• 1/2 lb ground meat
• 1/4 cup cooking oil
• 1/2 cups cooked rice
• *Cajun Tipsy Season to taste

Heat oil, saute onions, pepper, meat with seasonings. Cook 20 minutes, add eggplant. Add cooked rice. Dish and trim. Bon Appetite!!

Frog Sauce Piquante

• 6 whole bull frogs cut into pieces or 8 bull frog legs
• 3/4 cup oil
• 8 Tbs. all-purpose flour
• 1 large onion, chopped
• 1/4 tsp garlic powder
• 1 large can tomato juice
• 1 small can Rotel tomatoes
• Water
• *Cajun Tipsy Seasoning to taste

Make roux, (light color), with all-purpose flour and oil. Add onions and cook for 5 minutes. Add tomato juice, Rotel tomatoes, Cajun Tipsy Season and water and bring to a boil. If too thick add more water. Cook for approximately 1 hour. Add frogs and cook until tender. This dish should be lightly seasoned. Serve over cooked long grain rice.

Bon Appetite!!

How To Make a Gumbo Roux

• 1 cup cooking oil
• 1 cup all-purpose flour

Mix well. In heavy metal pot or skillet stir over medium heat. It is important to stir constantly because this action prevents the oil and flour mixture from burning. If any part of the mixture begins to burn it will create a bitter taste and consequently ruin the entire dish. (video)

Stir and cook the roux until it becomes a chocolate color. When the roux turns to a dark chocolate color remove from heat and set aside until ready for use. The roux can be stored in a cool place for later use. It will keep for a long time.

Roux is one of the basic ingredients in preparing many Cajun dishes. It can be prepared in three different bases - off white, golden brown and dark brown (chocolate color). Each base will produce its own unique and distinct taste.

There is a much simpler way to make a fantastic gumbo roux without using oil or your stove top. Want to find out how? Then go to Easy Microwave Gumbo Roux.

Lafayette Oysters Po-Boy

• shrimp po-boy 2 dozen large oysters, fried
• 1 fresh loaf French bread, large
• 1 cup cabbage, shredded -tartar sauce
• red sauce
• *Cajun Tipsy Season to taste

Begin by frying a couple dozens large oysters Deep fry until they float to the top. Continue to fry on both side until done.

Prepare a half-dozen at the time but don't over-cook. When a light golden-brown color is reached (about 3 minutes at 375 degrees F.) remove the oysters from the hot oil with a slotted spoon and place them onto some paper towels to cool and to absorb any excess oil. Repeat the process until all the oysters are cooked.

You will make two main cuts on the French bread. One at the beginning, which will dissect the loaf in half lengthwise, and a cross-cut to the middle, when you are finished, which will separate the sandwich to form two equally-proportioned po-boys. (I always cut mine on a 45 degree angle for appearance.)

On the bottom-half of the loaf, evenly distribute the shredded cabbage then apply *Cajun Hot Sauce along the entire lengthen the top-half of the loaf do the same by spreading a generous amount of tartar sauce. Complete your sandwich by arranging the fried oysters on the bottom-half of the loaf, season to taste, put the bread-cap back on, perform your final cut ... and voilB!--two Oyster Po-Boys...Cajun style!

Turtle Sauce Picquante

• 4 lbs. turtle meat
• 1/2 cup flour
• 1/2 cup butter
• 1 large onion, chopped fine
• 1/4 cup bell pepper, chopped fine
• 2 ribs celery, chopped fine
• 1 large can of tomato juice
• 1 can Rotel tomatoes
• 2 cups water
• * Tipsy Chicken Seasoning to taste

Make roux with butter and flour until it is golden brown. Add onions, bell pepper and celery. Cook until tender. Add tomato juice, Rotel tomatoes, seasoning and water. Add turtle meat, then lower heat and let cook until meat is tender. This dish should be highly seasoned. Serve over rice.

Slow-cooked Red Beans Over Rice

• 1 lb. dry red kidney beans (large or small)
• 2 medium onions, chopped
• 6 cloves garlic, crushed and chopped
• 3 ribs celery, chopped
• 1 cup chopped bell pepper
• 2 tsp Colgin liquid smoke
• choice of meats (sausages, smoked ham hocks, bacon, or salt pork)
• water (enough to fill your crock-pot to about 1/2" from the rim after first adding all the other ingredients).
• * Cajun Tipsy Seasoning to taste

Try to acquire dried red beans which are less than 6 months old. You can either soak the red kidney beans over night for absorption, or you can bring them to a quick boil on the stove for a few short minutes, remove them from the heat source, cover and wait 1 hour, and get basically the same results. Drain and rinse under warm water.

Add all the above ingredients in a 5 quart crock-pot (except for the season) and slow-cook for several hours--until the meat and beans are tender enough to eat. Stir occasionally without bruising the beans. This is a simple recipe, yet one which is delicious over cooked long-grain white rice.

If you are going to use meats which are cured with salt (such as salt pork), you can expect a little longer cooking time and less tender beans. For absolutely great taste use andouille sausage if you can find it at your local grocer. If not, you may be able to find it online, or substitute a good smoked sausage made of beef and pork. Hmmm! C'est Bon!

How to Boil Shrimp, Crabs or Crawfish

• Season the water in which the shrimp, crab or crawfish are to be boiled. The basic seasonings consist of *Dee Dee’s Seafood Boil. This is the secret of bringing out the flavor of boiled seafood as served by Louisiana Acadians.
• Bring seasoned water to a boil in a large pot then add the shrimp, crabs or crawfish. Bring to a boil again and cook rapidly for 5 minutes in an uncovered pot. Be sure to have enough water to cover the seafood. Remove from heat, cover the pot and let set in water for about 5 minutes. They are ready to be peeled. Enjoy them!
• Tip: Remember to boil only live crawfish or crabs. Dead ones certainly won't taste good, and they might make you sick.
• When boiling a large amount of crawfish or crabs (20 lbs. or more) you may want to add new potatoes, small to medium size onions, hot smoked pork sausage cut into 2 inch links, and even corn on the cob, mushrooms and carrots. Many Cajuns add dry or *liquid crab and a cup of oil to make the crustaceans more spicy and easier to peel.
• It is a good idea to purge the crabs or crawfish before you boil them. This is done by pouring the live crabs or crawfish in a large container filled with fresh cool water and salt. This is the easiest way to clean them.

Cajun-French Toast (Pain Perdu)

• 1 egg
• 2 Tbs. sugar
• 1 cup milk
• dash of nutmeg
• pinch of salt
• 2 tablespoons butter
• powdered sugar (optional)
• fresh or prepared blueberries (or your favorite syrup)

Mix first five ingredients together, beat throughly. Pour mixture in an open container (such as a casserole dish) large enough to dip the slices of bread. Fry the soaked bread slices in hot butter until browned on both sides. Dust with powdered sugar, top with blueberries or syrup and .Cajun-style French toast! Bon Appetite!!!

Shrimp Jambalaya

• 4 large onions, chopped
• 3 cloves garlic, chopped fine
• 2 lb fresh shrimp, peeled and deveined
• 2 cups raw long grain rice
• 3 cups water -Cooking oil
• 1/2 cup chopped green onion use only tops
• *Cajun Tipsy Season to taste

Brown onions and garlic in enough cooking oil to barely cover bottom of pot. Add shrimp, cook for about 15 minutes over medium heat, stirring frequently. Add water and heat to simmer. Wash rice and add rice and green onions, season. Stir lightly. Cook rapidly until most of the water is gone and rice starts to puff. Stir lightly, lower heat, cover and cook until done (approximately 30 minutes).

Serves 6.Bon Appetite!!!

Crawfish Étouffée

• 1 lb. clean crawfish tails
• 2 large onions, chopped
• 1 small bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 lb. butter
• 1/2 cup celery, chopped
• 1/2 cup parsley, chopped
• 1/2 cup green onion, chopped
• *Cajun Tipsy Season to taste

This is the ultimate Crawfish Étouffée recipe and very simple to make. Sauté vegetables and seasonings in butter for approximately 5 minutes. Add crawfish tails and cook for ½ hour. Serve over cooked rice.

Bar-B-Que Shrimp

• 1/2 lb butter
• 2 tsp from box of crab boil
• 1/4 cup olive oil
• 1 tbs parsley
• 1/4 tsp basil
• ½ tsp oregano
• 3/4 tsp garlic powder (minced garlic)
• *Cajun Tipsy Season to taste
• 1 tsp lemon juice
• 2 lb large shrimp (DO NOT PEEL)

Bake at 400F for 10 minutes, then broil for 5 minutes.

Stuffed Eggplants with Seafood Cornbread Dressing

Cornbread:
Set aside already baked cornbread.
Ingredients:

• 2 cups crumbled cornbread
• 1/4 cup vegetable oil
• 1/2cup onion chopped
• 1/4 cup celery chopped
• 1/4 cup chopped red pepper
• 1/4 cup chopped green pepper
• 1/4 tsp black pepper
• 3 extra large eggplants
• 1 lb fresh dressing mix
• 2 cloves garlic, minced
• 1/3 cup vegetable oil
• 1/4 cup chopped onion
• 1 lb fresh shrimp chopped (before chopping shrimp, leave out 6 whole shrimp. Set aside)
• 1/2 cup crabmeat chopped
• *Cajun Tipsy Seasoning to taste

Eggplants:

• Cut eggplants in half, lengthwise. Scoop out pulp, leaving 1/4 inch shell. Heat 1/4 cup vegetable oil in sauce pan on medium flame. Add ½ cup onion and chopped eggplants. Cook for 20 minutes. Drain extra fat and set aside.
• Dressing Mix and Seafood Preparation
• In large skillet, add 1/3 cup of vegetable oil, heat 1 minute. Add green pepper, garlic, onion, celery and red pepper. Cook seasonings for about 30 seconds. Stir in dressing mix. Continue cooking until meat is no longer pink. Add Cajun Tipsy Season. Add chopped crabmeat and only the chopped shrimp. Cook about 6 minutes longer. Drain fat. In a large mixing bowl, add all cooked ingredients, cornbread crumbs, eggplants and dressing mix. Mix well.
• Preheat oven to 325F. Before stuffing eggplants, cover outside shell with foil paper. Stuff 6 half eggplants with mixture. Put on cookie sheet, place one raw shrimp, on top of each eggplant half. Place in oven for about 18 minutes. Remove from oven, serve hot.

Makes 6 servings.

Dee Dee’s Spicy Freedom Fries

• 4 med. russet potatoes, cut into fries
• *1 measure Dee Dee’s Freedom Fries
• -1 1/2 cups all-purpose flour -oil (peanut or vegetable)
• 1 gallon-size Ziploc bag.

After peeling and rinsing the cut fries (do not dry), put them in the Ziploc bag along with one measure of the Dee Dee’s Freedom Fries then zip the bag. Toss them around until thoroughly coated. Next, add the all-purpose flour to the bag and repeat the process.

Fry them up in a heavy metal skillet, or pot, one batch at a time in just enough oil to do the trick (no more than the half-way mark on the skillet or pot). When the fries float to the top continue to cook until a golden-brown color is reached. Let cool and serve. NOTE: For extra-crispy freedom fries .

Mardi Gras Pasta

• 1/8 lb butter
• 1 onion, chopped
• 1 each, green and yellow bell peppers, chopped
• 1 pound crawfish tails
• 1 box frozen corn
• 2 cups boiled potatoes, diced
• 1 can cream of shrimp soup
• 1 pint whipping cream
• 1 teaspoon lemon/pepper seasoning
• 1/2 teaspoon liquid crab boil
• *Cajun Tipsy Seasoning to taste
• 1 cup green Onion tops, chopped
• 1 pound tri-color radian pasta, cooked

Saute butter, onions, peppers until clear. Add crawfish and corn; simmer 10 minutes. Add potatoes, soup and cream; simmer 10 minutes. Add remaining seasonings. Adjust season to suit your taste. Toss with pasta and serve. Serve with salad and French bread.

Serves 6.

Tuna Burgers

• 2 cans tuna
• 1/4 cup onion
• l egg
• 1/4 cup flour
• 1 cup cooking oil -Paper towels
• Egg turner

Drain 2 cans tuna. Add 1 egg and onion and flour. Mix well. Wet hands in cold water. Make tuna in balls and flatten. Get cooking oil hot. Put tuna in hot oil. Cook until brown on both sides. Drain on paper towel.

Serves 2

Dee Dee’s Easy Fish Fry

Learning how to fry fish is extremely easy.

• Fry pan or deep fryer
• 1 pound fish(whole, filets or pieces)
• cooking oil(enough to put at least 3 inches in the deep fryer or fry pan)
• *Dee Dee’s Fish Fry (1lb bag)

Instructions

• Soak the fish in a solution of 2 cups water and 3 tablespoons of salt, for about 2 hours before cooking. This will remove some of the fishy taste. Omit this step if you like the strong fish flavor.
• Preheat oil to 400 degrees.
• Preheat your cooking oil to 400 degrees in your deep fryer or fry pan.
• Mix dry ingredients.
• Mix together Dee Dee’s Fish Fry in a small mixing bowl. No salt or black pepper is needed it’s all in the bag.
• Coat evenly.
• Take each piece of fish from the water/salt solution and without drying the piece of fish, dip it into the mixture, making sure each piece of fish has an even coating.
  Carefully place the piece of fish into the hot oil in your deep fryer or frying pan. Fry until the fish floats to the top of the hot oil. Place your fish on a paper towel to drain off excess fat.

Serve while still hot.

Poached Alaska Salmon and Cucumber Sauce

• 1 cup water
• 1/2 cup dry white wine
• 1 small onion, sliced
• 2 sprigs parsley
• 5 peppercorns
• *Cajun Tipsy Season to taste
• Four 4 to 6 oz Alaska salmon steaks or fillets, thawed it necessary.

In 1-quart microwave-safe measure combine all ingredients except salmon steaks; mix well. Microwave, covered, at HIGH (100%) 2-1/2 to 3 minutes or until mixture boils. Place salmon steaks in microwave-safe dish pour white wine mixture over salmon. Microwave, covered with vented plastic wrap, at MEDIUM high (70%) 5 to 5-1/2 minutes or until fish flakes when tested with a fork. Carefully remove salmon from liquid. Serve hot or cold. To serve cold, refrigerate until ready to serve. Serve with Cucumber Sauce.
Makes 4 servings.

Cucumber Sauce:
Combine:

• 1/2 cup dairy sour half-and-half or plain yogurt
• 1/3 cup seeded and finely chopped cucumber
• 1 tbs minced onion
• 1/4 tsp each salt and crushed basil

Mix well.

Sauce can be made ahead and refrigerated.

Seafood Fettuccine

• 2 lb tails (crawfish or shrimp)
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1/2 lb plus 1/8 lb margarine or butter
• 1 pint half and half cream
• 1 lb jalapeno cheese
• 1/4 cup flour
• 2 boxes fettuccine
• Parsley flakes
• Grated Romano cheese

Saute onion and bell pepper in margarine/butter until wilted. Add flour, tails, parsley flakes, and a little milk to thin out. Cover and cook 11 minutes stirring frequently. Add cheese and half and half cream. Cook on low fire for 30 minutes. Boil fettuccine in salty water, drain and mix with sauce in greased 13X9 baking pan. Top with Romano cheese (optional).

Bake at 325F for 30 minutes.

Stuffed Crabs

• 1 doz. large crabs, boiled and cooled
• 1 lb margarine
• 2 large onions, chopped
• 2 large eggs
• 1 cup bread, wetted down thoroughly
• 1 tsp thyme
• 1/2 cup celery, chopped
• 1/2 cup chopped bell pepper

Clean all meat from crabs and claws, saving fat. In large skillet, heat margarine and saute onions, bell pepper, celery, until well browned. Add crab meat. Cook on low fire for 10 minutes. Remove from fire and add eggs, bread and other ingredients. Cook again for 5 minutes. Remove from fire and chill in refrigerator overnight. Stuff crab shells with mixture and wrap in foil and freeze. When ready to use, remove foil, defrost and add a pat of margarine and 1 teaspoon of bread crumbs.
Bake in hot oven on cookie sheet until browned and bubbly. Bon Appetite!!!

Stuffed Flounder with Seafood Dressing

• 3 to 4 pound flounder
• 1 cup shrimp, pre-cooked and chopped
• 1 can crab meat
• 4 tablespoons onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup margarine
• 2 tablespoons whole tomatoes, chopped
• 1 tablespoon Lea & Perrin Sauce
• 1 tablespoon bell pepper, chopped
• 2 tablespoons celery, chopped
• Dash mustard -1/4 cup green onions, chopped
• 1/4 cup parsley, chopped
• *Cajun Tipsy Seasoning to taste
• Spiced apple rings and curly parsley

Preheat oven to 350F. Cut on top side from front to back of flounder for stuffing. Season with Cajun Tipsy Season. Saute onions and bell pepper in margarine until tender. Add crab meat and shrimp and other ingredients. Combine and cook for 5 minutes, then place stuffing in flounder. Place stuffed flounder in baking dish and bake for 20 to 30 minutes until cooked and stuffing is golden. Place on large platter and garnish with spiced apple rings and curly parsley sprigs.

Serves 4 to 6.

Dee Dee’s Chili with Beans

• *1/2 pack of De Dee’s Chili Kit
• 2 pound of Coarse Ground Meat
• 1-8oz can Tomato Sauce
• 2-8oz cans Water
• 15 ounces of pinto, kidney, or red beans
• 1 bell pepper
• 2 stalk of celery
• Green onions 1 onion , cut fine

In a skillet, brown ground beef until fully cooked and crumbly. Drain off all excess fat. Under low to medium heat, add garlic, bell peppers, celery, green onions, and white onions, cut fine, then add 8 ounces of tomato sauce. Add kidney beans or whichever type you plan to use, Add Dee Dee’s Chili Kit and simmer for 8 to 10 minutes uncovered.

Dee Dee’s Meatloaf Mix

• 2 pound ground beef
• 1 egg, slightly beaten
• chopped parsley
• chopped onion
• * Dee Dee’s Meat Loaf Mix 10oz bag (using ½ of bag)
• 2 cups of water

Place all ingredients in a mixing bowl and mix well. Press into a greased loaf pan. Bake in a moderate oven 350 for 30 to 40 minutes. Serve with tomato sauce or mushroom sauce.

How to make Brown Gravy

Dee Dee’s Easy 1 Minute Brown Gravy
Stove Top Directions:

Combine

• 5 tbs of Dee Dee’s Gravy Mix to 1- cup water in sauce pan. Bring to boil, stirring constantly, simmer for 1 minute. Let stand for 2 minutes.
• Microwave Direction: Add 5 tbs of Dee Dee’s Gravy Mix to 1- cup of water. Microwave on high for 30 seconds.
• Remove and stir well. Microwave for another 30 seconds and stir well. Let stand for 2 minutes
Add more until desired thickness

Dee Dee Italian Sausage

Making your own fresh Italian sausage is seriously easy. If you can make meatballs or meatloaf...then you can make your own Italian sausage.

Your homemade Italian sausage will beat supermarket sausages hands down; and the price can't be beat.

Store bought Italian Sausage is 3.99lb and homemade Italian sausage can be made with ground pork at 1.99lb + 25 cents worth of spices. You can see how much more affordable this will be; and it freezes really well, so make a big batch and stick it in the freezer for weeks worth of great Italian meals!

Sweet Italian Sausage Recipe
This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it's often not worth the effort.

• 3 lb ground pork
• 1Tbls finely minced fresh garlic
• 1Tbls sugar
• 3 Tbs red wine vinegar
• *Dee Dee’s Italian Sausage Mix (use as needed)

Mix all the ingredients together...and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.

Use this Italian sausage in your favorite spaghetti sauce, or instead of ground beef in lasagna. I eat it all the time simply sautéed up with some sweet red peppers, onion and fresh tomatoes...with a good crusty loaf

I'm truly in heaven.

Multiply the recipe as needed, and if you make more than you need, it will freeze very well.

This can be stuffed inside sausage casings and grilled as well. Sausage casings can be found at most Italian grocery stores. Get a little funnel and shove the meat into the tubes; but don't push too hard, as it can be frustrating to rupture the casings as you get close to a finished sausage. When your sausage is the length that you want, twist off the ends and tie them in knots.

Dee Dee’s Breakfast Sausage

Ingredients

• 3 pounds fresh pork shoulder trimmed well
• 1 small onion sliced
• 4 garlic cloves
• *Dee Dee Breakfast Sausage Mix
• * 6 tablespoons milk

Preparation

Trim pork of all fat; cut into 1 ½-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix packet( add what you think you would need) into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked.

Dee Dee’s Hamburger

Ingredients

• 2 Pound lean ground beef
• 1small onion, chopped
• 1slice bread, cubed
• 2 tablespoons catsup
• 1 ½ teaspoons prepared mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared horseradish
• *Dee Dee’s Hamburger Mix
• *Cajun Stuff it Capsules (1 or 2 capsules insert into meat)

Combine contents of this package with 1-cup of water and 2lbs meat. Mix ingredients well. Then shape into a ball insert 1 or 2 Cajun Stuff-it Capsules into the meat then make patties, about 3 1/2 inches in diameter. (Note) As the meat cooks, the beat and moisture will dissolve the capsules leaving a zesty and authentic Cajun flavor . Bon Appetite!!! Grill or Fry.

Dee Dee’s Hot Wing Sauce

• 1 cup all-purpose flour
• *Cajun Tipsy Season
• ½ tsp. paprika
• ½ tsp. garlic powder
• 20 chicken wing segments
• ½ cup butter OR margarine
• *Dee Dee Hot Wing Sauce Mix
• *½ cup Hold on to your ass hot sauce

In a shallow dish, combine flour, seasoning, paprika, garlic powder.

• Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
• In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
• Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. Warm Dee Dee’s Hot Wing Sauce on stove or microwave. (Do not boil)
• Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in Dee Dee’s Hot Wing Sauce mixture and remove with a slotted spoon.
• Repeat with remaining chicken. Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce.

To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:

• Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
• Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Lemon Pepper Chicken and Gravy

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast meat
• cut into bite-size pieces
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• * 1 tablespoon lDee Dee’s Lemon Pepper
• *Dee Dee’s Gravy Mix (prepared according to instructions)
• *Cajun Tipsy Season to taste

In a large skillet or wok heat oil over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through (juices run clear and chicken meat is no longer pink inside).
Add green bell pepper, red bell pepper, lemon pepper seasoning, prepared gravy. Stir all together; reduce heat to medium low and let all simmer about 10 minutes, or until bell peppers are tender and gravy has thickened.

• Cajun Tipsy Chicken Cooker Stuff with Cajun Stuff it Capsules
• 3-4 lb chicken
• 1 can cool beer
• *1/3 cup Dee Dee’s Liquid Crab Boil
• *Use about 2 or 3 Cajun Stuff it Capsules per pound of meat ( add more for a spicy taste)

Cooking Instructions:

• Prepare and Season The Chicken
• Use 1 whole Chicken... approximately 3-4 pounds
• Remove giblets from chicken and trim excess fat (remove skin if desired).
• Rinse chicken under cold water
• Rub chicken with vinegar (optional- vinegar will tenderize the meat and help seasoning adhere to chicken) Use abut 2-3 capsules pre pound of meat. Just slice holes, insert capsules into wing, thigh, breast, leg. It would be just like stuffing a roast. With using the Cajun Stuff it Capsules, you avoid all the mess and trouble of chopping onions, bell pepper garlic etc... -It’s all in the Capsules, blended with special Cajun Spices.
• Sprinkle “Tipsy Chicken Season” (season is included with Chicken Cooker, liberally , inside and outside of the chicken.

Fill Cooker Cup:

• Fill cooker cup with liquid of choice: Beer, Wine, Water , Rosemary, My favorite liquid is Dee Dee’s Liquid Crab Boil.
• Be creative! Whatever is put into the cup will impart different flavors into the meat through steaming. This steaming is what creates the most moist and tender chicken.

Cook The Chicken:

• We recommend that you spray the cooker with non- stick cooking spray for easy clean up. The cooker is dishwasher safe.
• Place chicken in an upright position over the cup ( insert cup inside chicken cavity).
• Place cooker with Chicken on pre- heated gas (on Medium heat) or charcoal grill and cover.
• Chicken should be cooker on a covered grill for 1 ½ -2 hours depending on fire and size of chicken.
• Chicken can also be cooker in an oven...at 350 degrees.

Place a catch pan under cooker in oven....ENJOY!!!!!

Now it's time to pass a good time with family and friends.