INGREDIENTS:

• 2 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 cups parched benne seed (sesame seeds)

INSTRUCTIONS:

1. In a 2-quart saucepan over medium-high heat, add the extracts to the sugar.
2. Heat the e sugar, stirring constantly, until it melts.
3. Add the benne seed, stirring them in quickly.
4. Pour at once onto a marble slab to cool or pour into lightly buttered sheet pans.
5. Using a sharp knife, score the candy in 1-inch squares while still warm. Break along the lines when cold.

Source: http://chefrick.com/

• 1 cup vegetable oil
• 1 cup flour
• 2 cups onions, chopped
• 2 cups celery, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 2 tablespoons garlic, minced
• 1 cup diced tomatoes
• 1/2 cup tomato sauce
• 3 quarts fish stock
• Juice of one lemon
• 3 bay leaves
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dill
• 3 pounds catfish fillets, cut into 1 inch cubes
• 1 cup chopped green onions
• Salt and pepper to taste
• 3 cups cooked rice

INSTRUCTIONS:

1. In a 5-to6-quart dutch oven, heat oil over mediumheat. Make a roux by whisking in flour and stir constantly until dark brown. Add onions, celery, bell peppers, garlic and sauted until vegetables are wilted, about 3 to5 minutes.
2. Add tomatoes and tomato sauce. Add fish stock, one ladle at a time, whisking after each addition until combined. Add lemon juice, bay leaves, thyme and dill.
3. Bring to a rolling boil, then reduce heat and simmer approximately 30 minutes.
4. Add green onions and season to taste using salt and pepper. Drop cubed catfish fillets into the sauce, allow to cook 3 minutes then remove from heat. Serve over rice.

Source: http://chefrick.com/

• 3 large garlic cloves, crushed
• 1 cup chopped green olives stuffed with pimientos
• 1 cup pitted and chopped “black-ripe” olives or Calamatas
• 1/2 cup roasted sweet red peppers, chopped
• 1 cup olive oil
• 3 tablespoons chopped fresh parsley
• 2 tablespoons white wine vinegar
• 1/3 pound salami
• 1/2 pound provolone cheese
• 1/2 pound mild cheese
• 1/3 pound mortadella
• 1/3 pound prosciutto

INSTRUCTIONS:

1. Take one loaf fresh Italian bread (one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches). Cut the loaf ( or loaves) in half, and scoop out a little of the inside to make some room.
2. Make the olive salad by combining the olives and roasted perrer, garlic and vinegar.
3. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf — use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella.
4. Top with the other half loaf. Slice into wedges (or eat the individual loaves).

Source: http://chefrick.com/

• 1/2 cup shortening
• 1/2 cup sugar
• 2 packages yeast
• 6 1/2 cup plain flour
• 1 tsp salt
• 1 cup evaporated milk
• 2 eggs, well beaten

INSTRUCTIONS:

1. Cream together shortening, sugar, and salt.
2. Add one cup boiling water and one cup milk. Set aside.
3. Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the mixture and mix well.
4. Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator.
5. When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use knife to cut 1/2 inch slit in the middle of each square.
6. Fry in deep fat about 360 degrees until golden brown on both sides. Powdered sugar may be sprinkled on top. Drain on paper towels.

Source: http://realcajunrecipes.com/

INSTRUCTIONS:
See the source site, as this is a very detailed recipe with many steps.

Source: http://visualrecipes.com/

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp – peeled and deveined

INSTRUCTIONS:

1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns ‘peanut butter’ brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or ‘Roux’. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Source: http://allrecipes.com/