Articles by B. Coop

Microwave Pralines Recipe

Desserts, Holiday, Louisiana Favorites
Posted on 1 Comment on Microwave Pralines Recipe

No, you read the title right. We’re making pralines in the microwave!! AND it’ll take less than 10 mins of cooking time. I know you don’t believe me. So, watch this!

VERY IMPORTANT: Make sure you use a microwave safe, plastic bowl or container for this recipe. Do not use glass! The glass will cook the candy too fast and result in a burnt mess. Don’t ask how I know…

This recipe is so easy, breezy I’m trying to make up things to say to lengthen this post. LOL! The ingredients are simple. However, I suggest using quality brands. 

Not all microwaves are the same, of course. Mine is 700 watts. With that being said, use my timing as a bench mark. If your candy isn’t done after the last trip to the microwave, just put the candy back in 30 secs at a time until the consistency is right. *see video for examples* The mixture should be thicker and more bubbling. It will be slightly darker in color and almost appear to be burning. It isn’t. 

This method will change the way you see Praline candy making. It can be a nerve wrecking task! I’ve failed so many times. But, this recipe works like a charm.

Microwave Pralines
Yields 12
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Ingredients
  1. 1 (14 oz) can sweetened condensed milk
  2. 1 cup granulated sugar
  3. 4 tablespoons salted butter
  4. 1 tablespoon pure vanilla extract
  5. 1 1/2 cup chopped pecans
Instructions
  1. Pour the condensed milk into a plastic, microwave safe bowl or container
  2. Add in the sugar and the butter; do not stir
  3. Place bowl into the microwave for 3 mins
  4. Take it out and stir for 45 seconds.
  5. Place the bowl back into the microwave for 2 mins and 30 seconds.
  6. Take it out and stir for another 45 seconds.
  7. Place it into the microwave again for 2 mins*
  8. Remove the bowl and stir until the mixture stops bubbling; about 15-20 seconds
  9. Add in the vanilla extract and pecans
  10. Stir until the mixture thickens a little more and becomes harder to stir; about 45 seconds-1 min
  11. Using a tablespoon, scoop out spoonfuls onto waxed paper
  12. Allow 20 mins to cool and set.
  13. Enjoy!
Notes
  1. *Microwave watts differ. At this point, the mixture should be slightly darker and thicker. If not, place it back into microwave for 30 secs at a time until it reaches this point. See tutorial above for example.
Coop Can Cook https://coopcancook.com/

Chicken Noodle Soup Recipe

Chicken, Soups, The Lighter Side
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I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness. 

I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock. 

Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken. 

This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.

Happy Cooking,

B. Coop

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Chicken Noodle Soup Recipe

Servings 5

Ingredients

  • 2 T olive oil
  • 1 chicken breast
  • 1 diced onion
  • 2 sliced celery stalks
  • 2 cups sliced carrots
  • 2 tsp minced garlic
  • 1 bay leaf
  • 2 basil leaves
  • 2 T Italian seasoning
  • 8-10 cups water
  • 4 chicken bouillon cubes
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 cups egg noodles
  • salt and pepper to taste

Instructions

  1. Heat oil in a large pot
  2. Add in the chicken breast and sear on both sides until browned
  3. Remove the chicken
  4. Add in the onion, carrots, and celery
  5. Sprinkle a pinch of salt in the pot
  6. Saute for 6 minutes
  7. Add in the garlic and saute for 30 secs.
  8. Toss in the bay leaf, basil, and Italian seasoning
  9. Add the chicken back in
  10. Pour in the water
  11. Add the chicken bouillon cubes and bring to a boil
  12. Skim off the scum or foam off the surface of the liquid
  13. Lower the heat and allow it to simmer for 30 mins or until the chicken starts to fall off the bone.
  14. Remove the chicken and shred it
  15. Remove the bay leaf and basil; discard
  16. Add in the onion and garlic powders
  17. Salt and pepper to taste
  18. Add in the egg noodles and cook according to package instructions
  19. Return the chicken back into the pot
  20. Enjoy!

Cajun Fried Turkey Wings Recipe

Holiday
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Whew, Chile! I keep getting requests for a fried turkey recipe. You guys trust me more than I trust me! Baby, I’m not ready to fry a whole bird! I need adult supervision with grease! BUT, I will give you the BEST Cajun Fried Turkey Wings Recipe!


I searched every grocery store in my area for whole turkey wings. They were all sold out! I had to settle for the already cut wings. And, I can’t complain. I just rinsed them really well and pat them dry.

Just as I would with a whole turkey, I’m shooting this sucker up with the GOOD stuff! So much flavor in this litte jar!

I like to marinate my wings overnight. But, if you’re short on time, give them at least 4 hours to soak in the flavor.

Using a deep fryer or pan, fry the wings for 7 minutes on one side. Then, flip them over and fry for an additional 7 minutes or until the wings are COMPLETELY cooked.

My Cajun Fried Turkey Wings are the perfect substitution for a whole fried turkey. You may even enjoy these over fried chicken. Yes, they are THAT good!

Happy Frying,

B. Coop

 

 

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Cajun Fried Turkey Wings Recipe

Fail proof recipe for Crispy Fried Turkey Wings with a Cajun kick!
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 4 people

Ingredients

  • 4-6 turkey wings
  • 4-6 ounces Creole Butter injectable marinade
  • 1-2 T hot sauce
  • 2 1/2 T Cajun or Creole seasoning
  • 1 T onion powder
  • 1 T garlic powder
  • 1/2 tsp Goya Sazon seasoning optional
  • 1 tsp black pepper
  • Vegetable or canola oil for frying

Instructions

  1. Inject 1 ounce of marinade into the meat of each turkey wing
  2. Place wings into a freezer bag and refrigerate overnight or at least 4 hours.
  3. Mix all spices together
  4. Sprinkle and rub the spice blend evenly over the wings
  5. Preheat oven to 425 degrees F
  6. Place wings on a baking sheet with a wired rack
  7. Bake uncovered for 25 minutes
  8. In a deep fryer or pan, heat enough oil to cover the wings to 350 F
  9. Deep fry the wings until brown and cooked through to an internal temp of 165 degrees F; about 3-5 mins depending on the size of the wings
  10. Drain on paper towels
  11. Enjoy!

Creamy White Beans Recipe

Louisiana Favorites, Recipes
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I took beans for granted as a child. I HATED them. To be honest, I’ve only just developed a love for them since creating this blog. I know, I know. I’m tripping. But, this recipe makes up for my waywardness. If I’m gonna eat beans, they better be creamy! Oh, and I’m not spending all day cooking them either. I’m super proud of this Creamy White Beans Recipe.

I use good ole Great Northern White beans. Again, I do NOT like cooking these things all day. I don’t even soak them overnight. I do a quick soaking method. Works like a charm every time!

Be sure to rinse and sort your beans very well before soaking. We’re not going to drain the beans. We’re using the same soaking water for the cooking process. 

To “Quick Soak” the beans, you want to bring them to what I call the “pre-boil” stage. Once you see the little bubbles form in the center, turn off the heat.

After 45 minutes of soaking, you’ll notice that the beans will double in size. Now, they’re ready to cook!

My parents and most Louisianans use pork to flavor the beans. Pickled pigtails, ham shanks, chunks of ham, and/or pork sausage are choices. But, I no longer eat pork. I opt to use my favorite chicken and green onion sausage.Like red beans, white beans and rice is an inexpensive and treasured dish. This meal can STRETCH! Bake some cornbread, whip up some sweet, iced tea, and ENJOY!

Happy Cooking, 

B. Coop

Creamy White Beans Recipe
Serves 6
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Prep Time
45 min
Cook Time
1 hr 40 min
Total Time
2 hr 25 min
Prep Time
45 min
Cook Time
1 hr 40 min
Total Time
2 hr 25 min
Ingredients
  1. 1 lb great northern white beans
  2. 8 cups of water
  3. 1 lb sausage (sliced into coins)
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 2 diced celery stalks
  7. 1 T minced garlic
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 2-3 chicken bouillon cubes
  11. 2 T (or to taste) creole or cajun seasoning
  12. 4 T butter
  13. cooked rice
Instructions
  1. Rinse and sort the beans
  2. Place in a large pot or Dutch oven and cover with water
  3. Bring the pot to a slight boil
  4. Once bubbles appear in the center of the water, turn off the heat
  5. Allow beans to soak for 45 mins.
  6. While beans are soaking, brown the sausage.
  7. Once the sausage has browned, remove them from the pan with a slotted spoon.
  8. Add the onion, bell peppers, celery, and garlic to the same pan containing the sausage drippings.
  9. Saute until tender
  10. Once the beans are done soaking, do not drain off the water.
  11. Stir the sausage, sauteed veggies, onion and garlic powders into the pot with the beans.
  12. Bring to a boil.
  13. Lower heat and allow beans to simmer on low uncovered for 1 hour
  14. Add the bouillon cube and Creole or Cajun seasoning
  15. Stir and continue cooking for 20 mins.
  16. Add the butter and cook for 10-20 additional minutes or until beans are soft, thick, and creamy.
  17. Taste and adjust seasoning if needed.
  18. Serve over warm rice.
  19. Enjoy!
Coop Can Cook https://coopcancook.com/

Baked Spaghetti Recipe

Baking, Beef, Pasta, Sauces
Posted on 2 Comments on Baked Spaghetti Recipe

I made my Baked Spaghetti recipe on Instagram the other day. My followers went NUTS! Everyday since, I’ve been receiving messages requesting that I share it. Of course, I have to give my brats what they want! Here’s my Baked Spaghetti!

 

My Meat Sauce is the star of this recipe! I worked really hard at creating it. It blends so well with the other components of this dish. And the best part, it only takes 30 mins to develop the flavor!

I don’t eat pork. So, I use turkey Italian sausage. Can’t tell the difference! Cream cheese AND sour cream in SPAGHETTI?!? Absolutely! Give it a chance. It makes the spaghetti EXTRA creamy. And don’t worry. You won’t taste it at all.

I don’t believe in dry spaghetti. Therefore, I made sure that we’ll have enough sauce to covered the noodles adequately. Since, this is a casserole, sometimes the pasta can dry out during the baking process. Not with this recipe!

Don’t forget to top it with the fresh basil!

Look how creamy this dish is! An easy and delicious weeknight meal. Add a salad and some buttery garlic bread and dinner is served!

Happy Cooking,

B. Coop

Baked Spaghetti Recipe (Million Dollar Spaghetti)
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Sauce
  1. 1 lb lean ground beef
  2. 1/2 lb Italian sausage
  3. 1 T olive oil
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 1 T minced garlic
  7. 1 cup Merlot
  8. 28 oz can crushed tomatoes
  9. 2 T tomato paste
  10. 1 T Italian seasoning
  11. 1 T granulated sugar
  12. 1 T onion powder
  13. 1 T garlic powder
  14. 1 tsp fennel seeds
  15. 1 T chopped fresh basil
  16. 2 beef bouillon cubes
  17. Salt and pepper to taste
Spaghetti
  1. 1 lb thin spaghetti (cooked)
  2. 4 oz cream cheese (softened)
  3. 1/2 cup sour cream
  4. 1 tsp Italian seasoning
  5. 1 tsp chopped fresh basil
  6. 1 cup sharp cheddar (shredded)
  7. 1 cup mozzarella (shredded)
Sauce
  1. Heat olive oil in a large pot
  2. Add in the beef and Italian sausage.
  3. Brown and drain off fat
  4. Add the onion and bell pepper
  5. Sauté for 4-5 mins
  6. Add garlic and sauté for 30 secs.
  7. Pour in the wine and stir for 30 secs
  8. Add the remaining ingredients listed for the sauce and stir.
  9. Lower heat to a simmer and allow the sauce to cook for 30 mins uncovered.
  10. Preheat oven to 375 F
  11. In a bowl, mix the cream cheese, sour cream, Italian seasoning and basil together until we’ll combined.
  12. Add the cooked and drained spaghetti to the mixture and stir until spaghetti is coated.
  13. In a 13x9 baking dish, ladle 1/2 cup of the sauce onto the bottom and spread it evenly.
  14. Add the spaghetti pasta on top.
  15. Cover the spaghetti evenly with the cheddar cheese.
  16. Pour over the rest of the sauce.
  17. Sparkle the Mozzarella cheese on top.
  18. Add more fresh basil (optional)
  19. Bake, uncovered, for 25 min.
  20. Allow 5-10 mins to cool before serving.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/

Sweet Potato Casserole Recipe

Desserts, Holiday, Recipes, Side Dishes
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This Sweet Potato Casserole is a new addition to our Thanksgiving spread. We’re always too busy fighting over slices of my Mom’s incredible sweet potato pie to even notice another sweet potato dish. I know you guys want that recipe too. But, it’s not mine to give. HOWEVER, you may want to pay VERY close attention to the filling I use in this recipe. (Hint, hint…)

I like to preserve all of the flavor of the sweet potatoes by baking them instead of boiling. Yes, it takes a little extra time. But, it’s worth it! I also use an electric mixer instead of just mashing the potatoes. That way, I’m able to remove some of those pesky strings.

This topping is my favorite part of the whole dish! I took a survey on Instagram to see if people preferred this casserole topped with marshmallows or not. I was happy when more opted to omit them. I’m not a marshmallow fan. But, you can definitely add them if you’d like. My family would FLIP!
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My longtime Cookies know that I’m not very fond of the word “casserole”. I’m not really sure why. It’s just not a fave of mine. This Sweet Potato Casserole Recipe changes that. It has just the right balance of sweetness. Try it and you’ll never leave it out of your Thanksgiving dinner menu!

Happy Cooking,

B. Coop

Sweet Potato Casserole
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Filling
  1. 2 lbs sweet potatoes (baked)
  2. 2 T salted butter
  3. 1/2 cup granulated sugar*
  4. 2 beaten egg
  5. 1/2 cup heavy cream or evaporated milk
  6. 1 tsp pure vanilla extract
  7. 1 tsp lemon juice
Topping
  1. 3 T salted butter
  2. 1/4 cup all purpose flour
  3. 1/2 cup brown sugar (packed)
  4. 1/2 tsp cinnamon
  5. 1/4 tsp all-spice
  6. 1/2 cup chopped pecans
Filling
  1. Preheat oven to 375 F
  2. Scoop the potatoes out of the skin and into a bowl
  3. Add all remaining filling ingredients into the bowl
  4. Using an electric mixer, mix the ingredients until well combined.
  5. Pour mixture into a 13x9 baking dish
  6. Set aside.
Topping
  1. Add the butter, flour, and brown sugar into a food processor or mixing bowl
  2. Mix well to combine.
  3. Fold in the pecans, cinnamon, and all-spice.
  4. Evenly spread the topping over the prepared sweet potato filling
  5. Bake for 30 mins.
  6. Allow 10 mins to cool
  7. Enjoy!
Notes
  1. *For a sweeter casserole, use 2/3 cup of granulated sugar
Coop Can Cook https://coopcancook.com/

Country Fried Steak Recipe

Beef, Louisiana Favorites, Recipes
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Is it Chicken Fried Steak or Country Fried Steak? I don’t know. It doesn’t really matter. We can just call it GOOD! I’ll be honest, this meal is 50,000 calories. But, boy, is it worth it! 

Any thinly sliced steak is good to use. I prefer cube steak. Cube steak is just tenderized round steak. It’s very inexpensive and works like a charm in this recipe. 

I use as little oil for frying as possible. It doesn’t take a lot. Remember it’s not chicken, it’s beef. We don’t need to deep fry it at all.

SAVE THOSE DRIPPINGS! We can’t have Country Fried Steak without some good ole white gravy! Super simple to make. 

This meal is southern comfort at it’s finest! If you’re really living on the edge, throw some of Momma’s biscuits on the table too!

Happy Cooking,

B. Coop

Country Fried Steak Recipe
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Steak
  1. 2 lbs cube steak
  2. 1 T seasoning salt
  3. 1 cup all purpose flour
  4. 1 T onion powder
  5. 1 tsp garlic powder
  6. 2 tsp Accent*
  7. 2 beaten eggs
  8. 1/4 cup milk
  9. 1/4 cup canola oil
Gravy
  1. 1 T butter
  2. 1/4 all-purpose flour
  3. 1 1/2 cups whole milk
  4. 1 cup chicken stock
  5. salt and pepper to taste
Steaks
  1. Season the steaks with seasoning salt
  2. In a shallow dish, season the flour with the onion and garlic powders
  3. In a separate dish, whisk the eggs and milk together.
  4. Dredge each steak, one by one, into the flour, then the egg mixture, and back into the flour. Shake off the excess flour.
  5. Heat oil in a pan on a medium high setting
  6. Place steaks into the pan and fry for 4-5 mins per side
  7. Place steaks on a wired rack or paper towel to drain; tent with foil to keep warm
  8. Set aside.
Gravy
  1. Add butter to the same pan with the steak drippings.
  2. Once butter has melted, whisk in the flour
  3. Pour in the chicken stock and milk while whisking.
  4. Simmer until gravy thickens.
  5. Salt and pepper to taste.
  6. Serve the gravy over the Country Fried Steaks
  7. Enjoy!
Notes
  1. Tip: Allow the steaks to keep warm in a 200 degrees F oven while you make your gravy.
  2. *or 1/2 tsp salt
Coop Can Cook https://coopcancook.com/

Homemade Chili Recipe

Beef, Recipes, Soups
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I can’t believe I don’t have a homemade Chili recipe in the collection already! Especially when it’s this dang good! With the first slight breeze in this Louisiana air, I instantly thought of a big pot of hearty Chili. Gotta love the throw it all in and simmer recipes!

One of the keys to a great chili recipe is to use lean ground meat. You don’t want greasy chili! I use 93/7. However, 85/15 will be fine as well. 

Quality tomato products is important as well. Use a brand that you love! I use crushed tomatoes and diced. But, if you’re not a big fan of tomatoes, use the petite diced ones. They’ll cook down more into the sauce and won’t be so visible. 

Ancho Chili powder is amazing in this recipe. Regular chili powder is cool. But, there’s a certain added sultriness the ancho stuff provides. Can we call chili sultry?

I don’t think this chili needs rice. But, hey, do what you want. I prefer to sprinkle on some sharp cheddar, ripe avocado slices, and a “dollop of Daisy” (sour cream). Stuff tastes like a big ole hug in a bowl!

Happy Cooking,

B. Coop

Homemade Chili Recipe
Serves 5
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 T olive oil
  2. 2 lbs lean ground beef or turkey
  3. 1 diced onion
  4. 1 diced bell pepper
  5. 1 T diced jalapeño
  6. 1 T minced garlic
  7. 1 (28oz) can of crushed tomatoes
  8. 1 (14.5oz) can of diced tomatoes
  9. 2 T tomato paste
  10. 1-2 (15 oz) cans red kidney beans (drained)
  11. 2 T Worcestershire sauce
  12. 1/3 cup ancho chili powder
  13. 2 tsp brown sugar
  14. 2 T onion powder
  15. 1 T garlic powder
  16. 1 T Italian seasoning
  17. 1 tsp cumin
  18. 1 tsp allspice
  19. 1 1/2 cup water
  20. 2 beef bouillon cubes
  21. Salt and pepper to taste
Instructions
  1. Heat olive oil in a Dutch oven
  2. Add the ground meat and brown; drain fat
  3. Add in onions, bell peppers, and jalapeños.
  4. Sauté veggies until tender
  5. Add in the garlic and stir
  6. Stir all remaining ingredients into the pot.
  7. Bring to a slight boil then reduce heat to a simmer
  8. Cook uncovered for 30 mins
  9. Taste and adjust seasoning as needed.
  10. Serve with your choice of toppings.
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Rice and Gravy Steaks Recipe

Beef, Louisiana Favorites, Recipes
Posted on 2 Comments on Rice and Gravy Steaks Recipe

Sometimes, you just want some simple, good ole Rice and Gravy! The fancy stuff is cute, but there are times when I just want to go back to my childhood taste buds. Parents challenge each other. Both my dad and mom make some delicious gravy steaks! It’s amazing what can be done with a cheap cut of meat and time. 

The market I shop at labels their steaks as “gravy steaks”, But, any inexpensive, thinly sliced steak will do. Eye of round, sirloin tip, shoulder something, get what you see. We can make it work.

Since these steaks aren’t that great in quality, they will need a little extra time to tenderize. So, that’s where the smothering comes in. Crank the heat down, throw a lid on, and let them simmer. After about an hour or so, they’ll be perfectly, fork tender.

I need this gravy to hold its own over that rice. This rice will never suck up my gravy! We want that thick, country gravy! 

Serve it with your choice of veggies and dinner is served!

Rice and Gravy Steaks
Serves 3
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 lb gravy steaks ( sirloin tip, eye of round, chuck steaks, etc. will work too)
  2. 1 T Worcestershire sauce
  3. 1/3 cup flour
  4. 1 T cajun seasoning
  5. 1 tsp onion powder
  6. 1 tsp garlic powder
  7. 1/4 cup canola oil
  8. 2 T butter
  9. 1 sliced onion
  10. 1/2 sliced bell pepper
  11. 3 T flour
  12. 2 cups beef broth
  13. cajun seasoning to taste
  14. 2 cups cooked, white rice
Instructions
  1. Pour Worcestershire sauce on steaks and rub it in.
  2. Season the meat with 1 T of cajun seasoning
  3. Place the 1/3 cup of flour onto a shallow plate
  4. Season the flour with the onion and garlic powders
  5. Dredge each steak in the flour and shake off the excess.
  6. Heat the oil in a pan over medium high heat.
  7. Once, the oil heats up, add in the steaks.
  8. Brown the steaks on each side; about 1 min per side
  9. When the steaks are browned, place them on a plate and set aside.
  10. Add the butter to the same pan and allow it to melt
  11. Once the butter melts, add in the onions and bell peppers
  12. Saute until the onions begin to brown
  13. Sprinkle in the 3 T of flour and stir for 1 minute
  14. Pour in the beef broth while whisking to avoid lumps
  15. Bring the beef broth to a simmer
  16. Add the steak back into the pan
  17. Reduce the heat to low and cover the pan with a lid.
  18. Allow the meat and gravy to smother for about 1 hour or until the steak is tender (be sure to check often to prevent sticking.)
  19. Taste and adjusting seasoning as needed.
  20. Serve over warm rice.
  21. Enjoy!
Coop Can Cook https://coopcancook.com/
Happy Cooking,

B. Coop

Crawfish Deviled Eggs

Louisiana Favorites, Recipes, Seafood
Posted on

I need some more party food recipes on this thing. Deviled eggs came to mind. Classic and always a win. Adding crawfish though? Yeah…check this out.

 

First things first…boil the egg properly. NO GREENISH, GRAY rings around the yolks. I’m going to walk you through the steps on getting perfect, hard-boiled eggs every time.  

How to boil eggs:

  1. Make sure the water covers the eggs by 1 inch over.
  2. As soon as the water comes to a rapid, rolling boil, remove the pot from the heat and cover it with a lid. Keep the eggs in the water for 15 mins.
  3. Pour off the hot water and add the eggs to a bowl of ice water.
  4. Allow the eggs to soak in the ice bath for 8-10 mins.

See. Easy, right? And it works like a charm.

I used a food processor to blend my filling. If you don’t have one, no worries. Just be sure to finely dice the ingredients and mix well.

I highly suggest that you make these at least 8 hours before serving. A day before is recommended. The flavor gets better with time.

Happy Cooking,

B. Coop

Crawfish Deviled Eggs
Yields 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 lb crawfish tails
  2. 6 hard boiled eggs
  3. 1 T butter
  4. 2 T diced onions
  5. 1 T diced celery
  6. 2-3 sliced jalapenos (seeded and diced)
  7. 1 T creole or cajun seasoning
  8. 2-3 T mayo
  9. 1 tsp Creole or Dijon mustard
  10. paprika and chives to garnish (optional)
Instructions
  1. Peel and slice the eggs in halves; Remove the yolks and place them in a bowl separate from the whites
  2. In a skillet, melt the butter
  3. Add the onions, celery, and jalapenos.
  4. Saute until tender; about 4 mins
  5. Add in the crawfish tails and season with the creole or cajun seasoning
  6. Saute the crawfish for 3 mins then remove from the heat.
  7. Reserve 12 crawfish tails to the side for later.
  8. Add the yolks and all, but 1/4 of the crawfish mixer into a food processor*
  9. Pulse the processor a few times.
  10. Now, add in the mayo and creole mustard.
  11. Pulse until well combined
  12. Pour the mixture into a bowl
  13. Roughly chop the remaining 1/4 of the crawfish mixture and fold it into the bowl
  14. Use a piping bag, ziploc bag, or spoon to fill the egg whites with the filling.
  15. Top each deviled egg with one of the reserved crawfish tails
  16. Garnish with paprika and chives
  17. Enjoy!
Notes
  1. If not using a food processor, roughly chop all of the crawfish mixture (excluding the 12 tails) before adding it to the mashed yolks in a bowl.
  2. There maybe some leftover filling, so...eat it. Heck idk.
Coop Can Cook https://coopcancook.com/