Category: Appetizers

• 3 pounds Boudin Sausage, removed from casings

• 1 cup flour

• 1 tablespoon plus 1 teaspoon kosher salt

• 2 cups coarse dry breadcrumbs, preferably homemade

• 2 large eggs

• 1/4 cup milk

• Vegetable oil, for deep-frying

CREOLE MUSTARD DIPPING SAUCE

• 1 cup mayonnaise

• 5 tablespoons Creole mustard, or other whole-grain spicy mustard

• 2 cloves garlic, minced

• 1/4 teaspoon cayenne pepper

DIRECTIONS

• In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.

• With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.

• Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.

• Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.

• While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.

• Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.

• 1 loaf ficelle or thin French baguette

• 3 tablespoons olive oil, plus 1/4 cup

• 1 lemon, juiced

• Salt and fresh ground black pepper

• 1 yellow pepper, seeds removed and diced

• 1 avocado, halved, pitted and flesh diced

• 1 shallot, finely diced

• 8 ounces lump crabmeat

Directions

Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.

Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!

INGREDIENTS:

• 2 slices bacon, diced

• 6 large eggs

• 1 avocado, halved, seeded and peeled

• 2 tablespoons chopped fresh cilantro leaves

• 1 tablespoon freshly squeezed lemon juice

• Zest of 1 lemon

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons chopped fresh chives

• 1/4 teaspoon cayenne pepper

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.

Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.

• 2 pounds chicken wings or drumettes
• 2 eggs
• 1 cup milk
• 2-1/2 cups cracker meal
• 3 cups bread crumbs
• 1 teaspoon of salt
• 1 teaspoon of Tony Chachere’s seasoning
• 1 tablespoon oil

Preheat oven to 350 F. Remove wing tips. Mix eggs and milk together add salt and seasoning. Combine wings and egg batter together in large bowl. Mix well. In separate large bowl, add cracker meal and bread crumbs, mixing well. Coat wings well in meal crumb mixture. Place wings in glass baking pan lightly coated with oil and bake until a crispy golden brown.

Serve as appetizers.

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.

COON ASS CRACKERS

• 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.

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

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

Ingredients

• 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

Instructions

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.

Ingredients

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

Instructions

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.

Ingredients

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

Instructions

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.