Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

November 4, 2000 - Issue 22

Cajun Cooking

Crawfish Etoufee


1/2 cup butter

2 stalks celery, chopped

1 green bell pepper, chopped

1 onion, chopped

1 (10 ounce) can diced tomatoes with green chile peppers

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed golden mushroom soup



  1. In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.

  2. Stir in condensed soups and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes. The mixture will look very thick and curdled at first, but will become smooth with cooking. Do not add water.

  3. Add the crawfish; cook for about five minutes more. Serve over rice.

Makes 4 servings

Shrimp Creole


1 tablespoon all-purpose flour
2 tablespoons butter, melted
2 tablespoons tomato paste
1/2 teaspoon minced onion
1 teaspoon salt
1 fresh red chile pepper (optional)
3 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
2 pounds medium shrimp - peeled and deveined


  1. In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.

  2. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.

Makes 4 servings

Oyster/Cornbread Dressing


1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters - chopped, drained with liquid reserved
salt and pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
  2. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
  3. In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
  4. Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.

Makes 12 to 15 servings

Okra/Seafood Gumbo


2 pounds medium shrimp - peeled and deveined
1 pound crab meat
1/2 cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped green bell pepper
12 cups water
1/2 cup chopped green onions


  1. Season the shrimp to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.

  2. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly. Pour into individual bowls and serve over rice. Delicious with hot garlic French bread.

Makes 6 servings

Blackened Red Snapper


2 tablespoons paprika
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground white pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons cayenne pepper
1 1/2 cups butter, melted
4 (6 ounce) filets red snapper


  1. Mix paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano and cayenne pepper together in a small bowl.

  2. Heat a large cast iron frying pan over high heat for 10 minutes.

  3. Dip fish fillets into melted butter and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the frying pan. Pour 1 tablespoon of butter over each fillet. Cook until the underside of the fillet looks charred (3 to 5 minutes). Flip the fish over, pour another tablespoon of butter over the fish and cook briefly (2 minutes).

Makes 4 servings



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Canku Ota is a copyright of Vicki Lockard and Paul Barry.


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