5 Cajun Appetizers For Thanksgiving

Learn how to cook these 5 Cajun appetizers and add some spice to your Thanksgiving dinner. Cajun appetizers stand out from among other dinners, because of the emphasis on seasonings, meats and vegetables.

Mini Pumpkins with Cajun Cream Cheese Filling  

You will need:

  • 6 mini pumpkins
  • 16 oz. cream cheese
  • 1/4 cup chopped walnuts
  • 2 egg whites
  • 4 garlic cloves
  • 1/4 cup finely chopped fresh parsley leaves
  • 1 tsp chopped lemon zest
  • 1/4 tsp white pepper
  • 6 small fresh basil or sage leaves
  • crackers, baguette slices and/or raw vegetables
  1. Preheat oven to 350ºF.
  2. Place pumpkins in a baking dish with just enough water covering pan's bottom. 
  3. Bake for 30 minutes. 
  4. Slice off the top quarter, leaving stem intact. Remove seeds, fiber and center of pumpkin, keeping about a 1/2" shell to support filling.
  5. Combine remaining ingredients, except herb leaves, crackers, baguette slices and raw vegetables. 
  6. Blend until well-combined and smooth. Put in Cajun filling in pumpkins. 
  7. Place pumpkins in pan, cover with some foil paper and bake at 350ºF for 10 minutes.
  8. Put a herb leaf on top of cream cheese filling and put pumpkins, topped with lids, on serving platter surrounded by crackers, baguette slices, and/or raw vegetables on which to spread the filling.

Hoki Cajun Fish Cake  

You will need:   

  • 1Ib skinless New Zealand hoki fillets
  • 1Ib cooked and peeled sweet potato 
  • 2 egg yolks
  • 6 onions finely chopped
  • 2 tb. chopped coriander
  • 1 chopped green chilli 
  • 2 egg whites lightly beaten with
  • 2 cups dry breadcrumbs
  • 2 tb. Cajun spices 
  • Salt to taste
  • Black pepper 
  • Oil
  1. Microwave cook the hoki for 4 minutes or Bake with covered foil in a moderately-hot oven at 400 degrees for 20 minutes. Cool, drain and flake. 
  2. Crush the sweet potato and add hoki, egg yolks, onions, coriander and chilli. Combine, mix well and season with salt and pepper.
  3. Separate into small-sized cakes. Plunge the first piece into the seasoned flour, egg mix and then the breadcrumbs and Cajun spices. 
  4. Fry the cakes in hot oil till golden. 
  5. Drain on kitchen paper and keep warm. 

Zuccini Dip   

You will need: 

  • 1 ½ cups shredded Zucchini
  • 1 cup plain Yogurt
  • 2 tb Parmesan Cheese
  • 1 tsp Lemon Juice
  • ½ tsp minced Garlic
  • ½ tsp crushed Basil
  • ¼ tsp Salt
  1. Shred zucchini, pour over water and strain.
  2. Mix in other ingredients.
  3. Cover and refridgerate for a night.

Cajun Appetizer Meatballs

You will need:

  • 1 tb. dried parsley
  • 1/2 cup peach preserves
  • 1 tb Worcestershire sauce
  • 1 1/2 tsp hot pepper sauce
  • 1 lb lean ground beef
  • 2 tb. cajun seasoning
  • 1/2 cup barbecue sauce
  • 1/4 cup milk
  • 1/4 cup fresh breadcrumb
  • 1 egg
  • 1/4 cup onion, finely chopped
  1. Preheat oven to 350ºF.
  2. Grease a medium baking sheet. 
  3. Mix in the ground beef well with hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. 
  4. Knead into mini meatballs.
  5. Place meatballs on baking sheets.
  6. Bake for 30 to 40 minutes. 

Cajun Canapes

You will need: 

  • 2 tubes (12 oz. each) refrigerated buttermilk biscuits
  • 1/2 Ib bulk sausage, cooked and drained
  • 6 oz. shredded cheddar cheese
  • 1/4 cup chopped green pepper
  • 1/4 cup mayonnaise
  • 2 green onions, chopped
  • 2 tsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried thyme
  • 1/8 to 1/4 tsp. cayenne pepper
  1. Bake biscuits according to package directions, except turn biscuits over halfway through baking. 
  2. Remove from pans to wire racks, cool completely.
  3. Scoop out the center of each biscuit, leaving a 3/8" shell.
  4. Combine the remaining ingredients in a small bowl. 
  5. Put a tablespoonful of ingredients into the center of each biscuit.
  6. Bake at 400°F for 8-10 minutes. 
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