Big Easy Foods Louisiana Cuisine

  Toast Skagen recipe with Wild Caught Gulf Shrimp As a starter at Swedish dinner parties, toast Skagen is named after a fishing port on the northern tip of Denmark. It was created by the popular Swedish restaurant owner, Tore Wretman.  After World War II, classic Swedish dishes were introduced into fancy restaurant menus at a time when home cooking was eroding and being replaced by foreign fast food. Ingredients  (4 servings) 4 slices of white toasted bread 2 oz (31-40) peeled Cooked Wild Caught Gulf Shrimp 8 whole cooked shrimp 4 tbs mayonnaise 1 tbs Dijon mustard 2 oz fresh dill 1 lemon 2 tbs butter, melted Preparation Toast 4 slices of white bread , and spread melted butter on each slice  of bread. Take about 2 ounces of Cooked Wild Caught Gulf Shrimp and cut them into small pieces. Make a dressing by mixing, the shrimp, the mayonnaise, the mustard and finely chopped dill.   Divide the mixture among the slices of toasted bread.  Spread the shrimp mixture on top of the toasted bread

   CAJUN  CORN MAQUE CHOUX It is a classic Cajun recipe consisting of corn and peppers sautéed until softened with a mix of Cajun seasonings in bacon grease.  You can't go wrong with this delicious Southern side dish. Ingredients 4 slices bacon 3 cups corn from a can, drained 1 medium yellow onion 1 red bell pepper 1 jalapeno pepper 1 tablespoon Cajun seasonings 1/4 cup chicken stock 1/2 cup of heavy cream 1/4 cup of milk salt and pepper to taste                                                                                                       Directions 1. In a hot pan, cook your bacon for about 8 minutes, until the fats render and it starts to crisp. 2.  Along with the Cajun seasonings, combine 3 cups of corn and milk with 1 chopped onion, 1 chopped bell pepper, and 1 chopped jalapeno pepper. 3. For about 10 minutes, inside the skillet with the bacon cook the vegetable, stirring occasionally, until they are cooked through and starting to caramelize. 4 . Stir in the chicken st