Penne with cajun hot links and Chipotle Shrimp

I want to try this recipe it looks good


1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
Directions
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.

Cajun seafood balls

1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Collard Greens

1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
Directions
1 Place the water and the ham hock in a large pot with a tight-fitting lid.
Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot. Simmer covered for about
2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes

Cajun Oysters Rockefeller Recipe

1 Bunch spinach, washed1 Bunch green onion tops1 Parsley bunch leaves1 Rib celery, minced1/2 c Butter or margarine, melted1 Juice of lemonRock salt36 Oysters in shells1. Using food processor, process spinach, onion tops and parsley untilfine.2. Mix with celery, melted butter and lemon juice.3. Half fill 6 pie plates with rock salt.4. Place 6 oysters on half shell in each plate; cover each oyster with 1teaspoon vegetable mixture.5. Place plates under broiler; cook until edges of oysters curl, then serveimmediately.

Tasso blue crab gravy

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional
To make the Tasoo Blue Crab Gravy:

Directions
Preheat a large bottom pot to medium-high heat.
Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
*Cooks note: For home use it is more practical to use instant grits. Cook your grits first and do not be afraid to season to your liking. This is a main component to your dish.

Crawfish Etouffe

1/4 pound butter
3 cups minced onions
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon hot pepper sauce
1 pound crawfish tails, bag reserved
1 tablespoon water
1/4 cup chopped green onions
2 tablespoons chopped parsley leaves
Serving suggestion: steamed rice

Directions
Heat butter over a medium heat in a medium saucepot. Add onions and garlic and saute until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken broth, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with steamed rice.

chocolate layer cake

This recipe is here because it makes a great dessert and even though its not cajun it still makes your mouth water :)




2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1/2 cup sour cream
2 tablespoons almond flavored liqueur
Chocolate Cake, recipe follows
Sliced almonds, for garnish
Cheesecake:

Directions
Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.

Assembly:
Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top.
Chocolate Cake:
1 (18.25-ounce) box chocolate cake mix
1/2 cup almond flavored liqueur
1/2 cup water
1/3 cup vegetable oil
3 large eggs, lightly beaten
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.

Chocolate Almond Frosting:
1 cup butter, softened
12 ounce semi-sweet chocolate, melted and cooled
3 tablespoons almond flavored liqueur
6 cups confectioners' sugar
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy