Recipe: Cajun Appetizers

Here are some Cajun appetizer recipes I found on the web. I hope they help.

Cajun Spiced Pecans
Ingredients:
2 tb Unsalted butter
3 c Pecan halves
1/2 c Light brown sugar
1 t Paprika
2 ts Powdered Chile
1 tb Ground cumin
1/4 c Cider vinegar
Salt
Preheat oven to 375 F. Melt butter over medium heat in a large
skillet. Add the pecans and saute until lightly browned, about
3 minutes. Add the brown sugar and cook until caramelized.
Stir in the paprika, chile powder and cumin. Add the vinegar and cook
until all the liquid has evaporated. Season with salt. Spread
the pecans on a cookie sheet and bake in an oven until crisp, about 3
to 5 minutes.
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Hot Chicken Wings
Cajun Appetizer
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter -- melted
Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360 enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450 . Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.
To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

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Remoulade with Vegetable Crudites
(Creole Appetizers)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Creole or brown mustard
1/2 c Salad oil
1/4 c Catsup
1/4 c Cider vinegar
1/4 ts Tabasco sauce
2 tb Finely chopped celery
2 tb Finely chopped onion
2 tb Finely chopped green pepper
Cherry tomatoes
Mushroom slices
Cucumber slices
Celery slices
Carrot slices
Combine mustard, oil, catsup, vinegar, Tabasco and chopped vegetables;
cover and chill.
Serve dip with whole and sliced vegetables.
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FRIED EGGPLANT OR ZUCCHINI (Cajun)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
1 1/8 ts Salt
1/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/4 ts Ground red pepper (cayenne)
1/4 ts Black pepper
1/4 ts Dried tyme leaves
1/8 ts Dried sweet basil leaves
-----INGREDIENTS-----
1 c Peeled and coarsley chopped eggplant or zucchini
1/2 c All purpose flour
1/2 c Dried bread crumbs (very fine)
1/2 c Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional
Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the
flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the
seasoning mix to the flour and one tsp to the breadcrumbs, mixing each
well. (Use any leftover mix to season other vegetables before cooking. In a
seperate small bowl combine the milk and egg until well blended. Heat 1
inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before
frying, dredge the chopped vegetables in the seasoned flour, shaking off
excess. Work quickly so flour doesn't get too moist; it's best to use your
hands for this, but a slotted spoon will do. Then coat well with the milk
mixture, then quickly with the breadcrumbs, shaking off excess. Place the
vegetables in hot oil until dark golden brown, about 2-3 minutes, making
sure to seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve immediately.
Sprinle lightly with powdered sugar (If desired)
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Southern Smokies Catfish Pate (Creole)
Ingredients
1/3 c Flaked smoked catfish
1 pk Cream cheese,softened(8 oz)
1/2 c Butter or margarine,softened
2 tb Red wine
1 tb Lemon juice
1/2 Clove garlic,crushed
1/8 ts Black pepper
Toast fingers
Lemon wedges
Combine all ingredients except toast and lemon wedges in a processor
bowl; process until ingredients are mixed well.
Chill in molds or crocks
Serve on toast fingers; squeeze lemon wedges over pate.

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Shark Hors d'Oeuvres (Cajun)
Ingredients
1/4 c Lemon or lime juice
1/4 c Dry white wine
2 Cloves garlic,crushed
2 lb Shark meat,2" chunks
1 c Flour,all-purpose,seasoned
Salt to taste
Pepper to taste
2 Eggs,beaten
1 c Bread crumbs
Vegetable oil
Creole mustard/tartar sauce
Mix lemon juice, wine and garlic; add shark and marinate in refrigerator
for 1 hour or longer.
Dip each fish chunk in seasoned flour, sprinkle with salt and pepper,
then coat with beaten eggs and bread crumbs
Heat oil; deep-fry fish until golden brown.
Drain on paper towels, then serve with Creole mustard or tartar sauce.