What’s Cookin’ – Cravin Cajun Seafood

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Chef/Owner Mark Alleman 

of Cravin’ Cajun Seafood

Louisiana Crawfish Bread

Ingredients:

Louisiana Crawfish Tails 1.5 lbs

Bread Rolls 10, sliced in half

Butter 4 tbsp (Half stick)

Onions ½ cup

Bell Peppers ½ cup

Minced Garlic 1 tbsp

Heavy Whipping Cream ½ cup

Mozzarella 1/3 cup

Cheddar 1/3 cup

Green Onions 1 tbsp, sliced

Black Pepper To Taste

Procedures:

  1. Preheat oven to 350 Degrees F.
  2. Slice bread rolls in half, bake for 10 minutes or until golden toasted.
  3. Melt butter, saute’ onions, bell peppers, and minced garlic.
  4. Once sautéed, toss crawfish tails into mixture for 1 minute,
  5. Add heavy cream, mozzarella, and cheddar stirring until cheese is melted.
  6. Top toasted bread rolls with heaping tablespoon of crawfish mixture.
  7. Garnish with sliced green onions.

Garlic Lemon Shrimp Bread

Ingredients:

French Bread 2 Loaf, sliced ½ inch thick

Fresh Shrimp 1 lb. peeled, deveined

Butter 4 tbsp, (Half stick)

Onions ½ cup, chopped

Bell Peppers ½ cup, chopped

Minced Garlic 1 tbsp

Fresh Basil 1 tbsp, chopped

Fresh Thyme 1 tbsp, chopped

Lemon Juice 1 tbsp

Black Pepper To Taste

Salt To Taste

Green Onions 1 tbsp

Procedures:

  1. Preheat oven to 350 Degrees F.
  2. Bake French bread slices in oven for 10 minutes until golden toasted.
  3. Melt butter, saute onions, bell peppers, and minced garlic.
  4. Once sauteed, add fresh basil, fresh thyme, lemon juice and stir.
  5. Add shrimp, saute 3-5 minutes or until slightly pink.
  6. Season to taste with black pepper and salt.
  7. Top toasted French bread slices with heaping tablespoon of shrimp mixture.
  8. Garnish with green onions.

Gulf Crab Napoleon

Ingredients:

Puff Pastry Shells 12

Cream Cheese 1.5 – 8 oz packs, softened

Heavy Whipping Cream2 tbsp

Crab Meat 1 lb

Green Onions 4 tbsp

Sliced Almonds 5 tbsp

Paprika 1 tsp

Black Pepper To Taste

Salt To Taste

Procedures:

  1. Preheat oven to 400 Degrees F.
  2. Place the pastry circles onto a baking sheet.
  3. Bake for 15 minutes or until the pastries are golden brown. Remove pastries from the baking sheet, let cool on a wire rack.
  4. Cut each pastry into 2 layers.
  5. Stir cream cheese in a medium bowl until smooth.
  6. Stir in the heavy cream, black pepper, sliced almonds, green onions, and crabmeat.
  7. Spread the crabmeat mixture on 12 bottom pastry layers. Top with the top pastry layers. Sprinkle with paprika for garnish.

Enjoy!!