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"Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half."

Ingredients: coriander, cornmeal...

"This is a spicy great fried treat which will bring your mouth to the Heart of Texas. Combine your Grandmothers Thanksgiving Dressing with Texas Spices and then deep fry them to create a spicy ball with a dry crust exterior and a warm moist interior."

Ingredients: cornbread, cream of chicken soup...

"I am always looking for new party nibbles recipes. So, I grabbed this one when I saw it in the 'Fast & Fabulous Party Foods and Appetizers' cookbook."

Ingredients: pecan halves, sugar...

"Saw this on Alton Brown's show last night. Looked like an interesting way to make the roux."

Ingredients: andouille sausages, fresh ground black pepper...

"Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!"

Ingredients: ground cumin, dark brown sugar...

"This is what I made for New Year's Day this year. The recipe is from Woman's World magazine."

Ingredients: garlic powder, olive oil...

"We like everything a little spicy. Great for any party."

Ingredients: Crispix cereal, dried parsley flakes...

"A Cajun version of the Southern traditional New Year's Day dish. Zesty, rich and filling!"

Ingredients: dry rub seasonings, onions...

"A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says."

Ingredients: pepper, ground cumin...

"This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix Okra Freezer Gumbo Starter which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy!"

Ingredients: shrimp, diced tomatoes...

"A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up..."

Ingredients: cream of mushroom soup, cheddar cheese soup...

"The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce."

Ingredients: Dijon mustard, fresh lemon juice...

"My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care..."

Ingredients: cooking oil, Rotel Tomatoes...

"This recipe comes from a Gourmet magazine way back in the 80's, and I still make them often my family loves these! If you want you can omit the Cajun seasoning! If you are lucky enough to own a mandoline, then use it to slice the potatoes. Your oven must be at 500 degrees to create a crispy potato slice! You could reduce the recipe to half if desired..."

Ingredients: coarse salt, russet potatoes...