• Cooking Time:
  • Servings: 10
  • Preparation Time:


Every year when my husband and I go to the Essence Music Festival, I would always take a cooking class at the Cookin' Cajun Cooking School. This school is closed now however there are other great cooking schools there that I plan to explore.


  • 2 cups flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup red bell pepper -- chopped
  • 1 tablespoon garlic -- minced
  • 1 1/2 cups cooked shrimp -- see directions
  • 4 green onions -- sliced thin
  • 3 tablespoons parsley -- chopped
  • 3 dashes hot sauce
  • 1 1/2 cups water, shrimp stock or beer
  • lemon zest


  • Mix dry ingredients evenly.
  • Add remaining ingredients, except for water and hot sauce. Mix well.
  • Add water and hot sauce, but just enough to form a loose, sticky dough.
  • Let stand for 15 minutes.
  • To Cook: Preheat fryer to 350'. Spoon in dough, and fry until golden brown. (Peanut or Canola oils are best).
  • Remove from oil and drain on paper towels or Fat Mat. Serve with remoulade sauce or Cookin' Cajun Mardi Gras Dip.
  • To "dry-boil" shrimp:
  • In a large saucepan, combine 1 pound of shrimp, 1 teaspoon of vegetable oil, 2 teaspoons of concentrated liquid Crab and Shrimp Boil, and 1 tablespoon of Cookin' Cajun Seafood Seasoning.
  • Bring to a boil over high heat, reduce heat to low, cover and allow to steam for 5 minutes only, stirring once or twice. Drain well, reserving stock for other uses.

Categories: Cajun 
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