Greetings All,
Here is the final recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Crawfish Bread
Ingredients:
3 to 3 1/2 c all-purpose flour
1 package active dry yeast
1 tsp granulated sugar
1 tsp salt
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp dried sweet basil leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbl granulated sugar
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, to taste
1 c warm water (120 to 130?F)
1 Tbl olive oil
1 lb. crawfish tail meat, coarsely chopped
1 (4 ounce) jar pimientos, drained and chopped
3/4 c chopped green onions
3/4 c grated Pepper Jack Cheese
1/4 c grated Sharp Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional
Preparation:
In a large mixing bowl, combine 1 1/2 c of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until it's smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30 to 45 minutes.
Preheat oven to 400 degrees F.
Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake until done and golden brown, 30 to 35 minutes.
Tuesday, December 28, 2010
Recipe: Shrimp Cornbread with Creole Sauce
Greetings All,
Here is another recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Shrimp Cornbread with Creole Sauce
Ingredients:
Cornbread
2 eggs
1/4 c vegetable oil
8 ounces sour cream
1/2 c milk
1 1/2 c self-rising cornmeal mix
4 ounces shredded Monterey jack cheese
2 to 3 tsps dried Creole seasoning
2 tsps chopped fresh parsley
1 lb. shelled, deveined uncooked medium shrimp
Creole Sauce
2 Tbls butter or margarine
1/4 c chopped onion
1/3 c chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsps salt
1 Tbls granulated sugar
3 Tbls Worcestershire sauce
2 tsps Tabasco sauce
Preparation:
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients; stir until blended. Pour batter into hot skillet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
While cornbread is cooking, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; saute' until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.
Here is another recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Shrimp Cornbread with Creole Sauce
Ingredients:
Cornbread
2 eggs
1/4 c vegetable oil
8 ounces sour cream
1/2 c milk
1 1/2 c self-rising cornmeal mix
4 ounces shredded Monterey jack cheese
2 to 3 tsps dried Creole seasoning
2 tsps chopped fresh parsley
1 lb. shelled, deveined uncooked medium shrimp
Creole Sauce
2 Tbls butter or margarine
1/4 c chopped onion
1/3 c chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsps salt
1 Tbls granulated sugar
3 Tbls Worcestershire sauce
2 tsps Tabasco sauce
Preparation:
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients; stir until blended. Pour batter into hot skillet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
While cornbread is cooking, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; saute' until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.
Recipe: Cajun Spicy Shrimp
Greetings All,
Here is the recipe for the spicy shrimp we had at the Christmas party. I hope you enjoy them!
Your brother in Christ,
Faron
Cajun Spicy Shrimp
Ingredients:
1 c butter, melted
1 c margarine, melted
1/2 c Worcestershire sauce
1/4 c lemon juice
1/2 c ground pepper
2 tsps Tabasco sauce
2 tsns salt
4 cloves garlic, minced
5 pounds unpeeled medium-size shrimp (I prefer gulf shrimp)
2 lemons, thinly sliced
Preparation:
Combine first eight ingredients in the sauce pan that you melted the butter and margarine in. Layer the shrimp and lemon slices in a ceramic, glass or large aluminum pan; pour the sauce over shrimp and lemon. Stir up the mixture to make sure all shrimp and lemons are covered in sauce. Bake, uncovered, at 400 degrees F for 20 minutes, or until shrimp are pink, stirring twice. Place shrimp in a large serving bowl and serve with French bread or over a bed of rice.
Here is the recipe for the spicy shrimp we had at the Christmas party. I hope you enjoy them!
Your brother in Christ,
Faron
Cajun Spicy Shrimp
Ingredients:
1 c butter, melted
1 c margarine, melted
1/2 c Worcestershire sauce
1/4 c lemon juice
1/2 c ground pepper
2 tsps Tabasco sauce
2 tsns salt
4 cloves garlic, minced
5 pounds unpeeled medium-size shrimp (I prefer gulf shrimp)
2 lemons, thinly sliced
Preparation:
Combine first eight ingredients in the sauce pan that you melted the butter and margarine in. Layer the shrimp and lemon slices in a ceramic, glass or large aluminum pan; pour the sauce over shrimp and lemon. Stir up the mixture to make sure all shrimp and lemons are covered in sauce. Bake, uncovered, at 400 degrees F for 20 minutes, or until shrimp are pink, stirring twice. Place shrimp in a large serving bowl and serve with French bread or over a bed of rice.
Sermon: Sunday, December 26, 2010
Greetings All,
Here is the audio file from Sunday, December 26th's sermon. It is titled "It is Fitting!" and the texts are Psalm 148, Isaiah 63:7-9 and Hebrews 2:10-18. Simply click on the player below to listen.
Your brother in Christ,
Faron
Here is the audio file from Sunday, December 26th's sermon. It is titled "It is Fitting!" and the texts are Psalm 148, Isaiah 63:7-9 and Hebrews 2:10-18. Simply click on the player below to listen.
Your brother in Christ,
Faron
Recipe: Chicken and Sausage Jambalaya
Greetings All,
It is fitting that I would be posting Cajun recipes from Cafe Du Monde in Covinton, Louisiana. Here it is!
Your brother in Christ,
Faron
Chicken and Sausage Jambalaya
Ingredients:
4 Chicken breasts
2 tbl. of vegetable oil
2 Cups of onion, chopped
¾ Cup of bell pepper, chopped
¾ Cup of green onions, chopped
1 tbl. of minced garlic
3 tbls. Minced parsley
2 pkgs. Of hot sausage
2 bay leaves, crushed
¼ tsp. cayenne pepper
½ tsp. chili powder
¼ tsp. thyme and basil
1/8 tsp. of cloves and mace
Salt and pepper to taste
3 cups of uncooked rice
6 cups of water
Preparation:
Coat chicken breast in chili powder, paprika, garlic, and Tony’s seasoning; brown in oil in pot, both sides. Remove chicken; add onions, green pepper, green onions, garlic, parsley; sauté for 15 minutes. Add sausage and seasoning. Cook for 5 minutes. Dice chicken and add. Add rice; mix well; add water. Bring to boil; reduce heat and simmer, covered, for 35 to 45 minutes. Stirring occasionally. Increase heat to medium. Cook uncovered for 10 minutes, stirring frequently.
It is fitting that I would be posting Cajun recipes from Cafe Du Monde in Covinton, Louisiana. Here it is!
Your brother in Christ,
Faron
Chicken and Sausage Jambalaya
Ingredients:
4 Chicken breasts
2 tbl. of vegetable oil
2 Cups of onion, chopped
¾ Cup of bell pepper, chopped
¾ Cup of green onions, chopped
1 tbl. of minced garlic
3 tbls. Minced parsley
2 pkgs. Of hot sausage
2 bay leaves, crushed
¼ tsp. cayenne pepper
½ tsp. chili powder
¼ tsp. thyme and basil
1/8 tsp. of cloves and mace
Salt and pepper to taste
3 cups of uncooked rice
6 cups of water
Preparation:
Coat chicken breast in chili powder, paprika, garlic, and Tony’s seasoning; brown in oil in pot, both sides. Remove chicken; add onions, green pepper, green onions, garlic, parsley; sauté for 15 minutes. Add sausage and seasoning. Cook for 5 minutes. Dice chicken and add. Add rice; mix well; add water. Bring to boil; reduce heat and simmer, covered, for 35 to 45 minutes. Stirring occasionally. Increase heat to medium. Cook uncovered for 10 minutes, stirring frequently.
Tuesday, December 21, 2010
Recipe: Red Beans and Rice
Greetings All,
When I was putting the menu together for the Cajun Christmas party, I couldn't find my recipe for Red Beans and Rice, so I used this one off of the Tabasco.com website. Enjoy!
Your brother in Christ,
Faron
Red Beans and Rice
Ingredients:
1 pound dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
2 teaspoons Original TABASCO® brand Pepper Sauce
Hot cooked rice
Preparation:
Place beans in a large saucepan or Dutch oven and add enough water to cover beans by 1 to 2 inches; cover and soak overnight. Drain beans and cover with fresh water. Add salt pork and bring to a low boil; reduce heat to simmer, cover, and cook 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat; add onion and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and TABASCO® Sauce. Cover and simmer 1 1/2 to 1 3/4 hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.
Makes 8 servings.
When I was putting the menu together for the Cajun Christmas party, I couldn't find my recipe for Red Beans and Rice, so I used this one off of the Tabasco.com website. Enjoy!
Your brother in Christ,
Faron
Red Beans and Rice
Ingredients:
1 pound dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
2 teaspoons Original TABASCO® brand Pepper Sauce
Hot cooked rice
Preparation:
Place beans in a large saucepan or Dutch oven and add enough water to cover beans by 1 to 2 inches; cover and soak overnight. Drain beans and cover with fresh water. Add salt pork and bring to a low boil; reduce heat to simmer, cover, and cook 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat; add onion and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and TABASCO® Sauce. Cover and simmer 1 1/2 to 1 3/4 hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.
Makes 8 servings.
Recipe: Crawfish Etouffee
Greetings All,
There are a plethora of etouffee recipes out there but this is the one I have been making for years as it is simple and super yummy! Enjoy!
Your brother in Christ,
Faron
Crawfish Etouffee
Ingredients:
1 c yellow onion, finely chopped
1 c bell pepper, finely chopped
1/2 c celery, finely chopped
2 cloves garlic, minced
1/4 c butter or margarine
1 bag of crawfish tails
1 can Cream of Celery soup
1/2 c chicken broth
1/2 tsp Tabasco sauce
1/4 c fresh parsley, finely chopped
1 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne pepper
Preparation:
Saute' onions, bell pepper, celery and garlic in butter over medium heat until tender. Stir in remaining ingredients. Simmer, uncovered, 10 to 15 minutes. Serve over hot rice. Eat at least two helpings!
There are a plethora of etouffee recipes out there but this is the one I have been making for years as it is simple and super yummy! Enjoy!
Your brother in Christ,
Faron
Crawfish Etouffee
Ingredients:
1 c yellow onion, finely chopped
1 c bell pepper, finely chopped
1/2 c celery, finely chopped
2 cloves garlic, minced
1/4 c butter or margarine
1 bag of crawfish tails
1 can Cream of Celery soup
1/2 c chicken broth
1/2 tsp Tabasco sauce
1/4 c fresh parsley, finely chopped
1 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne pepper
Preparation:
Saute' onions, bell pepper, celery and garlic in butter over medium heat until tender. Stir in remaining ingredients. Simmer, uncovered, 10 to 15 minutes. Serve over hot rice. Eat at least two helpings!
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