Paulie’s Sautéed Shrimp in White Wine

1 to 2 pounds medium shrimp, deveined

1/2 onion, chopped

1/2 stick butter

1-1/2 cups wine

Beazell’s Cajun seasoning, to taste

Parsley

Garlic, minced

Lemon Juice

Angel Hair pasta

In a sauté pan add the onion and butter and cook on medium heat until the onions look translucent. Add the wine, Beazell’s seasoning, parsley, garlic, lemon juice and shrimp and sauté on low simmer until it reduces down. You may have to add more wine. You can also add cream to this dish for a thicker sauce.

Serve over angel hair pasta and garnish with parsley and squeeze a lemon on top.

Paul Patout, New Iberia

Shrimp and Crab Stuffed Bell Pepper

1 pound shrimp, chopped and peeled

1/2 pound crabmeat

1 large onion, chopped

1 tablespoon jalapeño, finely ground

1 medium-size bell pepper, chopped

Cajun seasoning

1 cup tomato ketchup

2 tablespoons parsley, finely chopped

1 block margarine

Bread crumbs

3 cups rice, cooked

8 medium bell peppers

Sauté onion and chopped peppers in margarine. Add all of the other ingredients except the rice and the 8 bell peppers. Cook for 30 minutes on medium fire stirring occasionally. Add rice and mix well and allow to cool. Take the 8 medium bell peppers and split vertically from top to bottom. Clean them out and place in a large pot. Add water to cover. Bring to a boil and place peppers in water. Turn off heat and wait for 5 minutes. Remove and let cool. Fill bell pepper halves with stuffing. Sprinkle bread crumbs over top of stuffing. Bake in oven for 10 minutes at 350 degrees or until bread crumbs are brown.

Lynn Daigle, New Iberia

Cajun Spice Mix

2 teaspoons garlic powder

2-1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1-1/4 teaspoons dried oregano

1-1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (Optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and red pepper flakes until evenly blended. Store in an airtight container.

This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper.

By DiamondLil, allrecipes.com

Hawaiian Pineapple

1 pineapple

3/4 cup powdered sugar

Vanilla

Wash the outer skin of the pineapple well. Cut cone-shaped wedges around each eye of the pineapple all around, but leave the wedges in the pineapple.

Mix the powdered sugar with enough vanilla to make a thick, soupy mixture.

Place the pineapple on a platter along with the powdered sugar mixture.

Pull the wedges of the pineapple out and dip into the powdered sugar mixture.

cajun creole cookery 1962