Coon Ass Crackers

Many of you have asked me for the recipe for the special crackers that we make and give to friends and family this time of the year. We have had this recipe for so long I’m really not sure where we got it but they are the BEST little snack that you will ever make or give to someone. They have been called COON ASS CRACKERS for so long that’s all we know them as.

Sorry we don’t have a picture of the finished crackers but we ate most of them and our big dog BJ got up on the counter and finished them off.


  • 1 box cheap saltine crackers
  • 2 T. crushed red pepper
  • 2 oz. pkg. Hidden Valley Ranch Salad Dressing, dry
  • 1 ½ cups of pure canola oil (only pure canola)
  • Gallon glass jar

Put crackers and all dry ingredients in gallon glass pickle jar.  Add canola oil last – roll for 4-5 minutes – don’t shake – wash jar after each batch.


Cajun Hot Sausage Balls

Finger Food

  • 1 lb Grated Cheddar Cheese

  • 1 cup Flour

  • 1/2 lb Spicy Sausage

  • 1/2 lb Sweet Sausage

Cook sausage in frying pan until all pink is gone. Chop into small pieces while cooking. Drain well. Add cheddar cheese and mix. Add self rising flour. Roll into 1 inch balls by hand. Place on cookie sheet and bake in oven at 400F for 15 minutes. Serve hot.

Let’s party.


Cajun Crawfish Dip

Cajun Crawfish Dip

This recipe comes from a native Hackberrian Ms. Anita Jo Trahan. I’m told she has been making it for years and it’s the best. It’s crawfish season so go get you some mud bugs and enjoy this Cajun dip that everyone around here loves. (I like to add some Louisiana hot sauce)

  • 2 – 8 oz packages of cream cheese
  • 1 – Pint of sour cream
  • ½ – cup of mayonnaise
  • 1 – pound of crawfish peeled and cooked

I can even do this MIX IT ALL TOGETHER AND PUT THE CRAWFISH IN IT. Chill and serve with crackers. Enjoy


Cajun Crab Crisp


12 English muffins
1/2 cup butter
5 oz Old English cheese (jar)
1-1/2 tsp mayonnaise
1/2 tsp garlic salt
2 tsp Cajun seasoning
1 tsp Tabasco
1-1/2 lb white crabmeat


Melt butter and mix all ingredients together and spread on split English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.



2 sheets frozen puff pastry, thawed
2 tablespoons unsalted butter
2 cups ground duck or goose meat
4 green onions, thinly sliced
3 cups mushrooms, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary leaves, minced
1/2 cup Parmesan cheese, grated
1 egg (optional), lightly beaten
1 tablespoon whipping cream
Salt and pepper to taste


Step 1. Preheat the oven to 400° F. Lightly grease a tart or muffin pan. Cut each puff pastry sheet into 4 equal squares. Place squares evenly over the greased cups, allowing the excess pastry to overlap the edges of the cups. Press the pastry lightly into the cups. Bake for 10 to 12 minutes or until the pastry is puffy and golden brown. Allow to cool.

Step 2. Met butter in a skillet over medium heat. Add the ground duck or goose meat and lightly brown. Add green onions, mushrooms, garlic, and rosemary. Cook for about 3 to 4 minutes.

Step 3. Remove mixture from heat and stir in cheese, egg (optional), cream, and salt and pepper to taste. Spoon mixture into puff pastry cups and place in the 400° F oven for 4 to 5 minutes.



1 pound of crab meat
1 jar of jalapenos
2 tablespoons Finely chopped onion
2 tablespoons Finely chopped green pepper
2 tablespoons Finely chopped dill pickle
1/4 cup cracker meal
1 beaten egg
1/4 teaspoon salt
1/4 " black pepper
1/8 " cayenne pepper
1 clove of minced garlic
1/4 cup of milk
Breading mixture


Breading mixture

Cut peppers in half-length wise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.

To prepare breading mixture, place 2 cups cracker meal in a flat pan, mix 1 cup milk, 2 eggs and 1/4 teaspoon each of salt and pepper. Dip peppers in egg mixture and then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown.

Cajun Mushrooms


1 stick butter (1/4 lb)
3 or 4 cloves of garlic, minced or 2 tablespoons ready-minced garlic
5 or 6 green onion tops or shallots
10 sprigs of parsley
Two 8-ounce or 1 pound carton of mushrooms
1-1/2 cup sauterne or other dry white wine
Red pepper to taste
Pinch of salt if needed


Wash mushrooms. Use whole, if small and uniform in size, or slice larger mushroom lengthwise so that the shape of the mushroom is preserved, to ensure even cooking. Chop onion tops and parsley until very fine. Finely minced garlic or use pre-mixed garlic.

Heat butter in large skillet. When melted, add garlic and saute. Add onion tops and parsley. Saute. Add mushroom and wine and add red pepper. Add salt if needed saute until mushrooms just turn brown. Don’t over-cook. Should be firm, but not raw.

Cheese and Shrimp Dip


1 pound fresh / Peeled / Chopped Shrimp
2 lrg Seeded & Diced Jalapeno Peppers
2 cups diced large Green Pepper
2 cups Diced large Onion
2 cups Chopped Celery
1/2 tsp Liquid Crab Boil
1 tsp Garlic Powder
2 Cans Cheddar Cheese Soup


Sauté green pepper, onion, celery, and jalapeno pepper in 2-3 tbs vegetable oil until tender. Add cheese soup and stir to the above. Add chopped shrimp, liquid crab boil and garlic powder. Cook until shrimp are done, 10-12 minutes on low heat, stir fairly often or cheese will burn. A butter / flour roux will be needed to thicken enough to stay on a cracker when dipped. Can be served hot or cold and even makes a good sandwich.



3 tablespoons plus 1 teaspoon salt

1 lemon cut into quarters

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

2 cups good mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine

1 teaspoon freshly ground black pepper

6 tablespoons minced fresh dill

1 cup minced red onion (1 onion)

3 cups minced celery (6 stalks)


Bring 6 quarts of water, 3 tablespoons salt,
and the lemon to a boil in a large saucepan. Add the shrimp and reduce
the heat to medium. Cook uncovered for only 3 minutes or until the
shrimp are barely cooked through. Drain and Let cool; then peel, and
devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine,, 1
teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the
red onion and celery and check the seasonings. Serve or cover and
refrigerate for a few hours.

Crabmeat Mornay


1/4 lb butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tbs flour
1 pint breakfast cream
1/2 lb grated Swiss cheese
1 tbs sherry (or lemon juice)
Red pepper to taste
Salt to taste
1 lb White crab meat


•Melt butter in heavy skillet and saute onions
and parsley. Stir in flour. Add cream and cheese and stir until cheese
melts. Add remainder of seasonings and fold in crab meat. Serve in a
chafing dish with melba toast, or in patty shells.

•Makes about a quart.