Directions:

Using a skillet saute the sausage and ground meat in 1/4 cup of your cooking oil until all meat is nice and browned. Now drain any excess grease and set meat aside. Now add your onions, bell peppers, celery, garlic, and green onions into the skillet with remaining 1/4 cup of cooking oil and saute adding Cajun Seasoning / Hot Sauce to taste. Once everything is well sauted in a seperate bowl add all your cooked ingredients along with your fresh parsley and cooked rice. You can adjust seasoning to taste and serve !

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8 oz Cream Cheese
1 box confectioners powder sugar (1 lb)
2 beatin eggs (beat until fluffy)

Bottom Layer Ingredients:

Bof of Yellow Cake Mix
1 Cup Pecans or Almonds
1/4 lb margarine (melt)
1 beaten egg

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Directions:

For the bottom layer simply place all ingredients into a bowl and mix with hands. Now place the mixture into a 9×13 inch pan pressing it down flat. Now move onto the top layer , using an electric mixer , mix the cream cheese until its fluffy adding in the sugar at a gradual pace then adding in the beatin eggs. Now pour the top layer over the bottom layer already in the pan. Bake for approx 40-50 minutes in a 325 degree oven. Once complete let stand and cool then serve.

1 lb Crawfish Tails (cleaned) + fat if available
1 cup Onion (chopped fine)
1/3 cup bell pepper (chopped fine)
1 cup celery (chopped fine)
2 cloves of garlic (minced)
1/4 cup parsley (chopped)
1/4 cup green onion (chopped)
1 tbsp tomato paste
Cajun Seasoning (which ever available)
Salt/black pepper
1 tsp paprika
6 cups of water (warm)

For Roux:

1/2 cup Flour
1/2 cup Oil

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Directions:

Start out by making your Roux, Using a iron pan or skillet brown the flour and oil until you get a mild (light caramel) brown color , cook on low/medium heat stirring constantly (be careful not to let roux burn). Once you get a desired color to your roux add in your bell pepper , onion , and celery and cook down until everything becomes transparent (few minutes) , still stirring constantly. Now add in your crawfish fat (if ya have it) and/or tomato paste. Now let it cook for about 5-6 minutes longer, while cooking put your 6 cups of warm water in a medium sized pot or kettle and add your cooked Roux mixture and cajun seasoning (to taste) to it over medium/high heat and allow to cook for about 1 Hour. If you need to add more liquid after cooking down for the hour then add chicken broth in place of more water. Now add your Crawfish Tails to the stew seasoning once again to taste and cook for another 18-20 minutes.

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Directions:

You can use a food processor to chop the onion , bell pepper , and celery. Now place your chopped veggies to the rice cooker. Now add in your rice , mushrooms, broth , tomato sauce and Cajun seasoning to taste. Now add in your seafood. Mix all contents lightly and then add the butter sliced thin on top and cover. Now simply turn on your rice cooker and your off.

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Directions:

Start off with a pan and all meat , brown meat well and then drain off your excess fat. Have your onions , bell pepper, Garlic, and Eggplant all finely chopped ,  now add all of the veggies to the browned meat (add cajun seasoning/ couple pinches) and cook for approx 18-20 minutes or until all veggies are tender. Now add your soup and water and cook on low heat for about 20-25 minutes uncovered making sure to stir often adding either more cajun seasoning or hot sauce to taste. Be sure to carefully add the cajun seasoning/hot sauce and dont go overboard on the spice. Now once fully cooked mix with the 4 cups of cooked rice and stir well until fully mixed.  Enjoy !

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Directions:

Start off with veg oil and ground meat in a pot and brown the meat well and then drain the excess fat. In another pot add in vegetables and saute them over medium heat for approx 10-12 minutes adding in tomatoe paste toward end and brown mildly. Once meat and vegetables are done then combine together along with spices and liquids and simmer on low/medium heat for approx 2-2.5 hours stirring occassionally. Add in cajun seasoning to taste.

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Directions:

Preheat your over to approx 300 degrees. Now combine your milk , egg whites , and garlic (diced & ground) in a bowl. In a seperate bowl combine your chicken , cajun seasoning, salt & pepper and 1/2 cup of bread crumbs, mix well.  Then add your milk/eggs mixture to your chicken mixture and mix together until a ball is formed. Now form 4-8 patties out of this mixture and coat them in the 1 cup of bread crumbs. Now place them in the fridge for approx 30-40 minutes. Get a skillet and place 1 cup of oil in it and bring to med heat , place burgers in hot oil for approx 1 minute per side. Now place these burgers on a over ready tray and put into your 300 degree oven for approx 14-15 minutes. Ready to Serve.

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Directions:

Start off with veg oil and flour and cook a roux , cook until you get to a nice copper penny like color, stir constantly. Then add in your celery , onion , bell pepper and garlic and sweat it or cook it until the onions become translucent. Now add in the chicken and cook until moderately browned , be sure to stir constantly. Once chicken is moderately browned add in your water and chicken bouillon cubes and cook on moderate (medium) heat until chicken is tender. Now add in your sausage or andouille and tasso and cook until all meat is tender. Add onion tops and parsley and finish off cooking (about 10 mins),  and serve over rice.