Recipe: Cajun Recipes, King Cake, Jambalaya, etc

I'm from Florida, but moved to Indiana in Sept. to get married. I can't find ANY of my favorite Cajun foods here! But I HAVE found that Zapp's and Zaterrains's have web sites that you order their products.
Here is some of my favorite recipes.
KING CAKE
1 cup warm milk (110 degrees F)
2 packages dry active yeast
1/2 cup sugar
8 tablespoons unsalted butter, melted
5 egg yolks
4 to 5 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
8 ounces cream cheese
2 1/2 cups powdered sugar
Juice of one lemon
2 tablespoons milk
Purple, green and gold sugar sprinkles
Preheat the oven 350 degrees F. Combine the yeast, sugar, and butter in the bowl of an electric mixer fitted with a dough hook.
Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't
begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine
the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then
increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly
up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the
dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until
doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In
another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out
onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the
center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a
long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound
coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the baby into the ring from the
bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the
dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the
ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the
cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into
individual pieces and serve.
Yield: 12 servings
MARDI GRAS JAMBAYLA
2 tablespoons vegetable oil
1 domestic duck (about 5 pounds) cut into 8 pieces
Essence
2 cups chopped onions
1 cup chopped bell pepper
1/2 cup chopped celery
1 pound smoked sausage, sliced into 1/4-inch slices
4 bay leaves
2 cups chopped tomatoes, peeled and seeded
1 tablespoon chopped garlic
2 cups white rice
8 cups chicken stock
1 pound rock shrimp
1 cup chopped green onions
Salt and cayenne
In a large saucepan, heat the vegetable oil. Season the duck with Essence. When the oil is hot, add the duck, skin side down, and
sear for 6 minutes and then turn the duck over and continue to sear for 4 minutes. Remove the duck from the pan and set aside.
Add the onions, peppers, and celery to the pan. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until
the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2
minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Add the reserved duck. Bring the
liquid up to a boil and reduce to a simmer. Cook the jambalaya for 30 minutes, covered, stirring occasionally. Season the rock
shrimp. Add the shrimp to the pan and continue to cook for 30 minutes. Stir in the green onions and reseason if necessary.
Yield: 6 servings
CREOLE FRIED CHICKEN
1 whole chicken (about 5 pounds) cut into 8 pieces
Essence
2 cups Creole Mustard
2 cups all-purpose flour
2 eggs, beaten
2 tablespoons milk
Oil for frying
Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk
the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil.
Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken
again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6
minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the
chicken warm.
Yield: 4 servings
SMOTHERED FILLET, SAUSAGE AND CRAWFISH OVER CHEESY BISCUITS
2 tablespoons butter
2 (6 to 8-ounce) beef fillets, julienned
1 cup minced onions
1 pound smoked sausage, cut into 1/4-inch slices
Salt
Freshly ground black pepper
1 pound peeled crawfish tails
1 tablespoon chopped garlic
2 cups heavy cream
Dash of Worcestershire Sauce
Dash of Crystal Hot Sauce
1/2 cup chopped green onions
8 Cheesy Biscuits
In a large saute pan, melt one tablespoon of the butter. Season the beef with salt and pepper. Add the beef to the melted butter
and quickly saute for 2 minutes. Remove the beef from the pan and set aside. Add the remaining butter and melt. Add the onions.
Season with salt and pepper. Saute the onions for 2 minutes. Add the sausage and continue to saute for 2 minutes. Season the
crawfish tails with Essence. Add the crawfish to the pan and saute for 2 minutes. Add the garlic and cream. Season the mixture
with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4
to 6 minutes, stirring occasionally. Add the onions and reserved fillet.