Dulac Burritos

This is kind of a Mexican dish witha Louisiana twist. It was given to me by Captain Jeremy Parfait, who was the captain on a boat I worked on for a few years.

Ingredients:

• 2 pounds ground chuck
• 1 medium onion
• 1 small bell pepper
• 1 can cream of mushroom soup
• 2 fresh jalapeno peppers
• 1 tomato
• 8 ounces Velveeta cheese
• 15 flour tortillas
• 15 toothpicks
• red pepper, salt

Preparation:

1. Dice onion, bell pepper, tomato,and jalapeno peppers. Keep tomato separate.
2. Place ground meat, onions and peppers in med pot and cook until ground chuck is browned.
3. Strain grease from mixture in colander and place mixture back in pot.
4. On LOW heat, add tomato, cheese, cream of mushroom soup to mixture, stirring frequently until mixture is warm and ingredients have mixed together thoroughly.
5. Add red pepper and salt to taste.
6. Remove from heat and let cool for about 15 minutes to allow mixture to thicken.
7. Take tortilla and place a spoonful of mixture in it. fold over the sides and roll up. Run toothpick through edge of flap to keep burrito rolled up. (The final product should be fairly sealed to prevent mixture from leaking out of burrito...don't worry if you break a few shells, just start over as it takes a little practice to get the hang of this)
8. Place burritos in deep fryer and fry until golden brown.

This dish is great for a light meal or as an appetizer to a bigger meal. I recommend serving with fresh salsa and sour cream. WARNING! Don't forget to remove the toothpicks before eating!

Easy Crawfish Creole

Here is a quick and easy crawfish creole recipe.
Ingredients:

• 2 pounds crawfish tails
• 4 medium onions
• 1 medium Bell pepper
• 1 can rotel tomotoes
• 1 22 oz. can of tomato sauce
• 1 can cream of mushroom soup
• 2 sticks of margarine
• Red Pepper, salt, Black pepper.

Preparation:

1. Chop onion and bell pepper (just a course chop no need to grind them to mush)
2. Place onion, bell pepper, and butter in pot and heat on medium until unions are clear.
3. Add in Rotel tomatoes and stir.
4. Add in cream of mushroom and stir.
5. Add tomato sauce and stir. (Sauce should have consistency of a thick gravy you can add a little water if needed but try to keep the mixture as thick as possible without it burning to pot)
6. Season with red pepper, salt and black pepper to taste.
7. Reduce heat and simmer for about 1 hour. (Stir often and add water if needed but you want to keep the mixture the consistency of a thick gravy)
8. Wash the peeled crawfish tails thoroughly.
9. Add in Crawfish tails and turn up heat to medium until mixture is cooking but not boiling. (The crawfish will release water as they cook and the mixture will thin out)
10. Reduce heat again and let simmer for about 30 minutes. Keep tasting and add seasoning to taste as it cooks. ( the finished product will be like a thin gravy you can experiment with the consistency and use it as you like...the one thing about cajun cooking is nobody does things the same so feel free to experiment)

This is traditionally served over rice as is the case with everything here in louisiana. If you can't get crawfish tails then you may substitute shrimp or chicken. If you use chicken you will need to add more water as chicken does not release water as it cooks.Hope you enjoy It!

Tried and True Easy Cajun Recipes

This site is dedicated to those who wish to have authentic Canjun recipes. I will give a new recipe here twice weekly so check back often. Cajun cooking is that great food you get when you go down to places like New Orleans. I have been cooking here for over 7 years now and have developed some great and simple recipes tha anyone can create in their own kitchen. I hope you enjoy them and please leave suggestions and I will try to accomodate you.