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Captain Jack Sparrow Cajun Recipes.

BIG EASY OMELETTE.
 
Ingredients:
 
3 ranch size eggs
1 Cajun Sausage
3 crawdads
Cajun Pepper
Butter or Margerine
cheddar cheese slices.

Extract crawdad meat from the sheels, and cot Cajun Sausage into several slices then preheat. Grease bottom of small skillet or omelette iron with butter or margerine. Scramble three eggsto cover the entire base of the skillet or the omelette iron. On one half of the omelette, place the cradad meat and the sausage slices and cover with some cheddar cheese. Fold the omelette over, and place one or two slices more on top of the omelette. Season the omelette with cheddar cheese and serve. 
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Bayou Benedict.
   
 
Ingredients:
 
1 English Muffin
4 crawdads
2 eggs
1 pkg. of cheese sauce.
Cajun Pepper.
 
 
Cut on English Muffin in half and lightly toast it. Follow directions in preparing the cheese sauce. Extract the crawdad meat from the shelves and preheat in the microwave oven. Place meat from 2 crawdads on one half of the English Muffin, and the other 2 on the other half. Poach 2 eggs and put one poached egg on one half of the English Muffin, and the other poached egg on the other. Pour the cheese sauce over both of the eggs, and season it with cajun pepper. The Bayou Benedict is ready to serve.
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Bourbon Street Breakfast Quesadilla.
   
 
Ingredients:
 
1 large flour tortilla
1 ranch egg or eggbeaters
2 crawdads
Grated Cheddar Cheese
Cajun Pepper
 
 
Lay the large tortilla out on a microwave palte. Extract the crawdad meat from the shells, and preheat it in the microwave. Scramble the one egg or the eggbeaters . Place the eggs and crawdad meat on the left half of the tortilla. Blanket the left half of the tortilla, along with the egg and crawdad meat with a generous amount of grated cheddar cheese, and season it with Cajun Pepper. Fold the right half of the tortilla over, and heat the quesadilla in the microwave until it is hot all the way through. 

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Mardi Gras Scramble.
  
 
Ingredients:
 
3 ranch eggs
1 Cajun Sausage
3 crawdads
Cajun Pepper
Butter or Margerine
 
 
Slice the Cajun Sausage into several slices and extract the meat from the crawdad shells. Grease the skillet with the butter or margerine, and scramble the 3 eggs. As the eggs are cooking in the skillet, pour the crawda meat and the sausage slices and scramble it all together with the eggs. Season with Cajun Pepper and serve. 
 
 
 
 
 

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