Disneys three cheese Lobster Macaroni with Crawfish

Disney's 3 Cheese Lobster Macaroni

Disney's Lobster Mac N Cheese

 

 

 

Disney's Three Cheese Macaroni is a real treat!  Featuring rich and creamy Gruyere cheese and of course Lobster tail, this Macaroni dish is fantastic.  Several Disney spots offer various Lobster Mac N Cheese dishes such as Disney's Animal Kingdom but this Lobster Macaroni & Cheese recipe is more similar to the version served on Disney's Cruise Line. We added Crawfish to enhance the flavor and to save a little money as well :-)   So, we'll call this recipe Lobster & Crawfish Mac N Cheese Disney style!

 

This recipe is also featured on www.wdwdisinfo.com.  This is a fantastic resource for Disney Planning, News and more!  Also, www.dvcpointsforrent.com - number one source for DVC Point Rentals!

 

New Orleans Mac & Cheese with Cajun Shrimp Scampi

New Orleans Macaroni & Cheese with Cajun Shrimp Scampi 

New Orleans Mac N Cheese

My New Orleans Macaroni and Cheese with savory Cajun Shrimp Scampi is loaded with  flavors inspired by a few country's.  Primarily this dish is a fusion of deep Louisiana and Italy.  Two of my fav's!  The New Orleans Mac N Cheese is creamy, cheesy and rich and the Cajun Shrimp Scampi is a savory concoction that actually mixes well with the Mac N Cheese.

Cajun Boudain Burgers

Grilled Cajun Boudain Burgers
Smothered with Smoked Applewood Cheddar

Cajun Boudain Burger

Served with Grilled Potatoes with Cajun Dressing

If you're in the concession and food truck business you are always looking to separate yourself from the competition.  You need a difference maker.  This Cajun Boudain Burger with Smoked 

Applewood Cheddar certainly does the trick.  

Crawfish Pie Pistolettes

Crawfish Pistolettes

Crawfish Pies

Crawfish Pistolettes /Crawfish Pies

These tasty Crawfish Pistolettes are the perfect Cajun snack.  Pistolettes are mini Crawfish Pies that you can find on just about any carnival mid-way or flea market strip.  Filled with the spicy, rich flavor of Crawfish and Shimp Etouffe, wrapped in a flaky pie crust - ummmm! When we had our concession trailer - The Java Hut & Paradise Grill, we had the pleasure of sampling many versions of this Cajun Food Truck classic and this is Scotty B's interpretation.

Baked Jambalaya with Creole Peppercorn Sauce

Baked Jambalaya with Creole Peppercorn Sauce

This meaty rice dish is a Cajun staple in the South.  It combines rich buttery flavors with taste bud tingling spice.  The addition of a light roux makes this version of Jambalaya special and just a little different.  The creamy Creole Peppercorn Sauce is a mind blowing finish that takes it up several notches!  

This is an event so set aside some time for this Jambalaya.  Perfect for watching pre-game shows or a cold rainy day.

Here's what you need for Scotty B's Baked Jambalaya with Creole Peppercorn Sauce:  As with all of my recipes, add and subtract to fit your tastes.

Honey Blackened Chicken with Cajun Roux Rice

Honey Blackened Chicken with Cajun Roux Rice

Honey Blackened Chicken

I'm channeling my Southeast Texas, Southwest Louisiana, Coon-Ass roots on this one.  When the summer starts to come to a close and Autumn is near, I start getting in the mood for Cajun food.  So with the first week of school, and homework and all it's glory....I'm officially in the mood.

I have many fetishes (food of course) and rice is one of them.  I like it plain and I also like to create other rice recipes to liven things up.  I've been thinking about this recipe all day and I can't wait to put it together and see how it comes out.  If this blog makes it to "publish", well then I must have liked it.

The Honey Blackened Chicken is a little something different that was really inspired by my brother in law Aaron.  I was looking at a Honey jar from his personal collection and it came to me.   Of course the recipe is below and if you are interested in fresh locally farmed honey, let me know and Ill put you in touch with Aaron.

The Honey Blackened Chicken takes a little planning, not much but a little.  I use thin chicken breasts or you can use thighs if you wish.  If you have the time to let it soak in the marinade for at least an hour, it's a difference maker.  See ingredients below.

I use my All Purpose Seasoning on this and it's perfect!  You can order it here or get the recipe on my Rubs and Seasonings page.  

 OK here we go..........

Here's what you need:

Honey Blackened Chicken:

1 pound chicken breast flattened or thin - Cut into strips

1/2 cup cooking Sherry

1/2 cup Olive Oil

2 heaping Tbl Spn Bee Sweet Honey - Or your favorite available Honey

1 Tbl Spn Cayenne Pepper

2 Tbl Spoon Chili Poweder

1 Tsp Salt

1 Cup or so of Cajun Seasoning
Or you can use my All Purpose Seasoning on the Rubs and Seasoning Menu or purchase it here!

Put everything in a bowl except the chicken and Cajun Seasoning and stir well.  Place the chicken in the marinade and dunk all of the pieces and let sit for at least an hour.

Put the Cajun seasoning in a plate and prepare a frying pan on a medium high stove.  Add about a table spoon of Vegetable Oil in the pan and coat the entire pan.  Coat each piece of chicken with the Cajun seasoning like you would a frying batter and cook until chicken is cooked all the way through.  Set aside and prepare your rice.

Cajun Roux Rice:

Ingredients:

1 Cup Cooked Rice (Try this: 3/4 cup water, 3/4 cup chicken stock to 1 cup rice)

Celery Stalk chopped

1/4 white onion chopped

1/2 green onion chopped

1 Roma Tomato cut into small pieces

1 Tbl Spn Cajun Seasoning or to Taste

Salt to taste

1 red bell pepper

1 Tbl Spn Butter

1 Tbl Spn Flour

1/2 Cup Chicken Broth

1/2 Cup Water

1 Tbl Spn Cajun Seasoning (Purchase My All Purpose Seasoning here!)

In a medium skillet on medium high heat, saute the white onion, celery and bell pepper and set aside.  In the same skillet melt the butter.  Add the flour and stir simi-continuously.  The flour will thicken.  Continue this for about 15 minutes.  The flour should start turning a medium dark brown.  The longer you cook it the darker and richer it is.  I like it medium brown for this recipe.  Add the chicken stock and stir for 1 minute.  Add the water.  Stir continuously for about 5 minutes.  It will thicken and once again turn a medium brown.  Add the celery, white onion, bell pepper and stir well.  Let this cook for about 5 minutes.  Add the rice to the roux and incorporate well.  Add the tomato, green onion, Cajun Seasoning and salt to taste.  Mix well.  Let this cook for about 3 minutes to let all of the ingredients get to know each other.

Serve and enjoy!  Perhaps consider some swamp music, or maybe some Led Zeppelin to enhance the mood.

Stuffed Bell Peppers Cajun Style

Cajun Stuffed Bell Peppers

Cajun Stuffed Bell Peppers

 

 

I love cooking with Bell Peppers especially Red Bell Peppers.  On this beautiful Saturday I am flipping through my sauces cook book and watching the Food Network thinking of my next inspiration.

 

Cajun Tilapia with Dirty Rice

Cajun Tilapia with Dirty Rice



Cajun Tilapia with Cajun Dirty Rice

I love Cajun food and I love Tilapia so this just felt so right.  I eat a LOT of Tilapia and chicken to maintain my manly figure and I tend to go from Lemon Pepper to Cajun a few times a week then mix in chicken all around it.  So that's pretty much what I eat during the week and then I let it loose on the weekend.  I think Tilapia is a great way to lose a little weight.  When I need to drop a few pounds I can eat it for 3 or 4 days (yes I get tired of it by then) and I can drop 2 to 3 pounds easily. 

Cajun Pasta with Shrimp Chicken and Sausage

Scotty B's Cajun Pasta with Chicken, Shrimp and Sausage!

Ingredients are in red.



My grandparents were from New Iberia Louisiana which is in my opinion the Cajun capitol of the world.  My grandmother spoke French (Creole French) and was an amazing cook.

Crawfish Etouffee

New Orleans Crawfish & Shrimp Etouffee

If your looking for a simple New Orleans Cajun Crawfish and Shrimp Etouffee to make, you came to the right place!  You can use this as a base and add your own touches to it as you see fit.  Or you can just make it as is and it will be delish!  If you already have some crawfish or shrimp perhaps left over from a crawfish boil or shrimp boil, you can use this as a quick and easy recipe.

Crawfish Cornbread and Crawfish Etouffee

New Orleans Crawfish & Shrimp Etouffee



OK here we go with the kick off to Cajun week!  I want to thank my friend Brenda for the inspiration for Cajun week and the Cajun Crawfish Cornbread.  Trust me, she is 100 carat coon-ass so she knows creole cooking!  Cajun cuisine is an attitude.  It's spicy, saucy and full of flavor. 

Cajun Cooking

I live in Southeast Texas, about 30 minutes from South Louisiana and the Cajun cooking capitol of the world.  Just about everyone in this area has Cajun roots or ties.  Cajun cuisine is spicy and saucy with rich roux's and is a paradise for your taste buds.  So living so close to Cajun country, Cajun cooking is simply part of my DNA.  Over the next week or so I will be posting some dynamite recipes including Crawfish Cornbread, Shrimp Etouffee, Jambalaya and I may show you how to make a quick easy Gumbo.  My mouth is watering just thinking about it.  So, keep your eye out, get your taste buds ready, grab a glass of water or your favorite beer and get ready for some real coon-ass cooking!  Laissez Les Bons Temps Rouler...Let The Good Times Roll!