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Crawfish Garlic Toast with Cajun Pierogies

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Yesterday, I gifted a friend with lunch from my favorite Cajun restaurant, to help her get labor started on her third, overdue baby. While I know this is an unproven, old wives tale, the voodoo crawfish worked to bring about many local babies!

Well, after ordering and coordinating delivery, I was left sitting at my desk craving Cajun food. I called my husband to whine about wanting to go out to dinner, but got no sympathy, so I took matters into my own hands! I shopped Pinterest for a Cajun pierogi recipe because I wanted to emulate the ones from High Street Caffe, but the recipes I found did not match the dish I desired. This is when the creative juices started to boil in my brain. By the time I left work, I was on a mission to go to Wegman’s  and secure some super tasty crawfish!!!!!

After an inspired trip to the store, I got home and started to cook! No pizza in my house on this given Friday! Once it was ready, I called my husband and urged him to rush home, because I couldn’t wait to dig in. It was HEAVENLY! Paired with a nice bottle of wine, it felt like a date at home! This recipe has now earned a spot in my top 3 greatest of all time!!!

Crawfish Garlic Toast

Ingredients:

The toast–

  • 1 baguette, sliced diagonally
  • 3 Tbsp of butter
  • 2 cloves of minced garlic

The Crawfish—

  • 2 Tbsp of butter
  • 2 cloves of minced garlic
  • ½ cup of finely chopped mirepoix (carrots, onion, & celery)
  • 12 oz. of crawfish tails
  • 1 tsp of oregano
  • 1 Tbsp of paprika
  • 1 tsp of Cajun seasoning
  • 1 tsp of fresh thyme
  • A few dashes of cayenne pepper (you can adjust to your liking)
  • Salt & black pepper, to taste
  • 1 pint of heavy cream
  • 1 palmful of chopped fresh parsley

Preparation:

The toast—

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  1. Slice the baguette diagonally to create large oval slices.
  2. Melt the butter in a skillet and add the minced garlic. Sautee for 1-2 minutes to infuse the garlic flavor.
  3. Place each slice on a baking sheet, the brush with the garlic butter.
  4. Bake at 450° for about 3 minutes, then flip to toast the other side.
  5. Remove from the oven, and set aside.

The Crawfish—

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  1. In the same skillet used above, saute the garlic, mirepoix, and butter until softened.
  2. Add the crawfish tails and cook on high heat until firm.
  3. Mix in the spices, and saute for another minute.
  4. Add cream, mix well, and simmer uncovered for about 5 -10 minutes until thickened.
  5. Stir in the fresh parsley.

Final Preparation—

Place a slice of toast on a plate & spoon a generous serving of the crawfish onto the toast. Serve immediately.  If you would like to serve this as a small appetizer, use smaller, coin sized slices of baguette and smaller portions of crawfish.

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This pairs to well with Cajun pierogies! This is a total cheater recipe, so anyone can easily whip these suckers up. They also make a great stand-alone appetizer!

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Get the recipe here!

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Crockpot Jambalaya

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A cold rainy day
Will dampen the mood
To get off the couch
And cook some good food.
No reason to fret,
No reason to whine.
Crockpot Jambalaya
Is a meal that’s divine!

Today was a yucky rainy Sunday. The only thing I had to do was run out to the pharmacy. I didn’t want to shop, I would not clean, I just wanted to veg. Cold and rainy weather is not my friend.
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Days like today, I just want warm…a warm blanket, a warm cozy spot on the couch, and a warm tasty meal. The problem is that once I settle into that warm cozy spot on the couch, under my warm fleecy blanket, with my warm snugly doggie at my feet, I don’t want to get up. Crockpot jambalaya is a prefect recipe for this kind of day.

This recipe is perfect for the lazy cooking days. No lengthy prep, no constant stirring, no elaborate finishing process. Just cut, dump, wait, and then eat. In fact, this dish is so efficient in promoting relaxation, I grant you permission to deviate from the traditional dinner table and eat it in the family room while watching a movie as a family.

Tonight, my kids will settle in on the floor, spread a large blanket beneath them, and enjoy dinner, “picnic style”. It is a fun treat, and I use the format to bribe (or threaten) them into eating it all gone (ex. “If you do not eat all of you dinner, we will not be able to have picnic dinners again!”…I know, they will need therapy…blah, blah, blah.) My husband and I will claim the couch, and a movie will be chosen. Peace, family, warmth, and a great meal are the necessary ingredients to make this a fantastic Sunday.

So, whether you are an experienced cook, who just wants to take a night off, or a novice kitchen mom, who is looking for a low-risk start, this is the recipe for you. Not only will your family love it, but you will feel relaxed and fulfilled by your new cooking from the couch skills. Enjoy!

Crockpot Jambalaya

Ingredients:

1 pound of skinless, boneless chicken breasts, cut into 1 inch cubes
1 pound of andouille sausage, sliced
1 pound of peeled, deveined shrimp without tails
6 cups of chicken broth
3 cups so white rice
1 (28 ounce) can of crushed tomatoes
1 large onion, chopped
1 green bell pepper, chopped
2 red bell peppers, chopped
1 cup of chopped celery (about 3 stalks)
4 cloves of garlic, minced
2 Tbsp. of fresh oregano
2 Tbsp. of fresh parsley
2 Tbsp. of Cajun seasoning
1 Tbsp. of fresh thyme
1 tsp. of cayenne pepper

Preparation:

Combine all ingredients in your slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours. Stir occasionally.

Garnish with a slice of warm cornbread.

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Spicy Shrimp Linguine

by Tatiana Hobar Williams in The Fabulous Food Fairy
 
  • Shrimp, peeled and uncooked
  • 1/2 Cup Olive Oil
  • 1 TBSP Honey
  • 2 TBSP Cajun Seasoning
  • 2 TBSP Lemon
  • 1 TBSP Parsley
  • 1TBSP Soy Sauce
  • pinch of cayenne (to your taste)

Marinate peeled shrimp in all the above ingredients in a glass dish for about an hour.

Bake in glass dish at 450 degrees for 10 minutes.

Mix with 1 LB of cooked linguine noodles.

Serve with salad and bread or roasted broccoli.

Enjoy!