Recipe: Cajun Appetizers - Cajun Glazed Mushrooms, Crawfish Salad , Grilled Oysters - Some recipes for Shelly

CAJUN GLAZED MUSHROOMS

1 1/2 lb. small button mushrooms
1 C. unsalted butter or margarine
1 (5 oz.) bottle Worcestershire sauce
1/4 C. finely ground pepper
1/2 tsp. salt
5 to 6 drops Tabasco sauce

Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel. Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco sauce. Increase heat to medium high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes. Remove with a slotted spoon, discarding any sauce. Serve hot. Makes about 8 servings.

Crawfish Salad (Similar to chicken salad)

2 pounds of crawfish (peeled)
2 ribs of celery (chopped)
1 onion (chopped)
2 tablespoons of butter
salt & pepper to taste

Saute onions & celery in butter. Add crawfish, saute' about 10 minutes on medium heat. Pour into food processor, grind ingredients. Remove from processor-put in large mixing bowl--add mayo. and mustard. You may add pickle relish if you like.

Grilled Oysters

Oysters
Butter
Salt & Pepper
Parmesan Cheese
Chopped Green Onion

New Orleans Grilled Oysters Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters. They make a great appetizer. So easy and so delicious, a local New Orleans tradition. 6 fresh oysters in the shell per person.

Basting sauce made from: About one stick melted butter, chopped fresh galic to taste, salt and pepper to taste, for each 6 oyster batch.

Preheat barbecue grill. Or use a toaster oven set high. Scrub the oyster shells under cold running water with a brush. Open, discard top shell and losen oyster from bottom shell. Place about a table spoon of the flavored melted butter over each oyster. Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 3 to 5 minutes (depending on size) or until done to your taste. Using a oven mit, remove the oysters from the grill, taking care not to spill their juices. Sprinkle grated parmesan cheese and chopped green onion on top of hot oysters. Transfer onto a serving platter. Serve with left over melted butter, your favorite hot sauce, and lemon wedges.