oe anykind of cajun style riceIs there a recipe for cajun rice or dirty rice like Popeye's?
1 pound lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onions
1/2 teaspoon garlic powder
1/2 teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice, cooked and drained
1/4 cup water (more as needed)
1/4 teaspoon black pepper
In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.Is there a recipe for cajun rice or dirty rice like Popeye's?
Popeyes Cajun Rice - Copycat
Ingredients
1 lb lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onion
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon ground red pepper
4 cups long grain rice, cooked and drained
1/4-1/3 cup water
1/4 teaspoon black pepper
Directions
1In fry pan, stir in ground beef and bell pepper.
2Cook over medium high heat until beef loses its pink color and bell pepper is soft.
3Remove excess grease.
4Turn temperature down to medium or medium low.
5Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.
I use Zatterains Dirty rice and add browned ground beef. You can get it in the rice section, it's in a box near rice a roni
Not sure but you can try thecopycatrecipes.com
This is kind of a cop-out, but I think Zatarain's brand stuff (they have all of that New Orleans food seasoning) is pretty good and very easy to make.
http://www.zatarains.com/
Thursday, December 24, 2009
Cajun Chicken Alfredo Recipe?
Okay... I recently visited Chattanooga, TN. While there, we went to a restaurant called Big River Grill, and I ordered the Cajun chicken alfredo, and it was awesome.
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?
I need to find a man who can cook....guess that question should be in another category.....lolLooking for a spicy cajun deep-fried turkey recipe.....can anyone help?
Yes...
This one is good....
Ingredients
12-15 pounds turkey 1 1/2 cup Italian dressing
1 stick butter 1 handful Cajun seasonings
peanut oil amount depending on size of turkey garlic powder and onion powder to taste
Directions
Two days prior to cooking:
Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink--draining and refilling as water turns cool.
Evening prior:
Strain Italian dressing to catch items too big for the injector needle. Melt the stick of butter and add to dressing that has been strained. Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's庐 blackened seasoning, Zatarins庐 Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on). Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use the juicer the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well. Place turkey, legs up, on holder and place inside plastic oven roasting bag and set overnight in ice chest with a little ice.
Morning of:
Fill fryer approximately 1/3 with oil, you don't need peanut oil, but once you try it, you won't use anything else). It also smokes less. Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.
An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
Heat oil to 375掳-400掳- it takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350掳. Ensure you keep the temperature between 325掳-350掳, but the closer to 350掳 the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a ';smokin' Cajun turkey';...
You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to PULL the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.
Enjoy with family and friends...................
Or.....
2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper
Emeril's Cajun Marinade
2 tablespoon Lea %26amp; Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove
Equipment
40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector
Directions
1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.
2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.
3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)
4. While the oil is heating, prepare the turkey as desired.
5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?
Oops, I'm not a man, but my husband and I cook turkeys cajun-style, and have even sold some around holiday time. Turkey done this way is very versatile, and fun if you do it safely, preferably outdoors, and following all the cautions you read about the oil level in relation to the turkey size. We always make sure that the turkeys we buy are similar in size for ease of cooking. Below are some links you might wish to read about good recipes %26amp; tips. The last one is a recipe we have used %26amp; like. Try mixing ingredients, and experiment. You can always stumble upon a mix that you created yourself that fits the bill if you try, but be prepared, once you start cooking turkeys this way, people will bug you forever to cook for them! :)
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://www.wchstv.com/gmarecipes/deepfri鈥?/a>
http://www.bettycrocker.com/recipes/Reci鈥?/a>
http://www.cajunshoppe.com/turkey/
http://bbq.about.com/od/rubrecipes/r/bl9鈥?/a>
All the above are good ideas, but we tried the one below, and it was really good! I would experiment, but watch it with the hot spices, since the oil seals the turkey, the spices can be quite strong!
http://www.diynetwork.com/diy/lc_entrees鈥?/a>
12-16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning
8 tablespoons butter
8 tablespoons olive oil
2 cloves garlic
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper
Not the one? See other Deep Fried Cajun Turkey Recipes
Deep Fry Main Dish
Cajun Main Dish
Turkey Main Dish
Thanksgiving Main Dish
Gluten-free Main Dish
Take whole turkey place in deep fryer fill with water remove turkey.
Mark the water line with a marker.
Spill out water and dry careful not to remove marked line.
Fill with canola oil.
Heat oil to 350 degrees.
In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
Strained and set aside.
Save garlic and herbs.
Tie legs and wings with cotton string to keep them in place next to the body.
Place the chopped strained garlic and herbs under the skin of the turkey.
Inject the herbed butter-oil mixture into the breast and legs.
Rub the cajun mixture inside and outside of the turkey.
Place the turkey breast side up in lowering slowly into oil.
CAUTION Of splattering oil.
Fry turkey 3 1/2 minute per pound.
Use a meat thermometer in the thigh and when it reads 180 degrees its done.
Remove from hot oil and drain on paper towels.
Lets rest for 15 to 20 minutes.
Cajun Fried Turkey Recipe
Ingredients
12lb turkey
Chef Williams Cajun Injector Creole Butter Marinade
Chef Prudhomme Magic Seasoning Salt
3 - 4 gallons of oil (preferably peanut oil)
Cooking
Remove giblets from turkey, rinse with warm water, pat dry (especially inside cavity) and leave whole. Drain cavity completely.
Inject 4 oz. of Creole Butter Marinade on each side of breast. Inject 2 oz. in each leg and thigh. Use about 16 oz. of marinade per turkey.
Rub Seasoning Salt on outside of turkey and on the side of cavity.
Set up the outdoor cooker. (Visit our Louisiana Cookware page to see our great selections of outdoor cooking equipment).
Hold the turkey by the legs and lower (breast first) slowly (very slowly) into the oil. Make sure all of the water is drained from breast cavity before placing bird into the oil.
Deep fry in 3 to 4 gallons of oil at 350F for 3 1/2 minutes per pound.
Supplies
Creole Butter Marinade: Just click Here to order your Cajun Injector Creole Butter Marinade.
Magic Seasoning Salt: No kitchen worth it's salt should be without this special Paul Prudhomme seasoning. Click Here to add this to your cart.
Bayou Classic 30Qt. Turkey Fry Kit The perfect cookware for delicious Cajun Fried Turkey, deep frying Chicken, boiling Crawfish, and lots more.
Cajun Fried Turkey Delivered: If you'd like to skip the cooking step and just try the finished product, then Ready-To-Go Melt-In-Your-Mouth Genuine Cajun Fried Turkey, delivered to your door, is just a Click away.
Yes...
This one is good....
Ingredients
12-15 pounds turkey 1 1/2 cup Italian dressing
1 stick butter 1 handful Cajun seasonings
peanut oil amount depending on size of turkey garlic powder and onion powder to taste
Directions
Two days prior to cooking:
Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink--draining and refilling as water turns cool.
Evening prior:
Strain Italian dressing to catch items too big for the injector needle. Melt the stick of butter and add to dressing that has been strained. Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere's (TM) Creole seasoning, Chef Paul Prudhomme's庐 blackened seasoning, Zatarins庐 Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on). Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use the juicer the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well. Place turkey, legs up, on holder and place inside plastic oven roasting bag and set overnight in ice chest with a little ice.
Morning of:
Fill fryer approximately 1/3 with oil, you don't need peanut oil, but once you try it, you won't use anything else). It also smokes less. Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.
An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.
Heat oil to 375掳-400掳- it takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350掳. Ensure you keep the temperature between 325掳-350掳, but the closer to 350掳 the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a ';smokin' Cajun turkey';...
You may cook a larger turkey, but most cookers can't handle more than 20 pounds. The largest one I cooked was 21 pounds, but it barely fit in the pot and made cooking the very tip extremely tricky.
Remove and let the turkey rest before carving. According to Emeril, the best way to carve is to PULL the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.
Enjoy with family and friends...................
Or.....
2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper
Emeril's Cajun Marinade
2 tablespoon Lea %26amp; Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove
Equipment
40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector
Directions
1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.
2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.
3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)
4. While the oil is heating, prepare the turkey as desired.
5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.Looking for a spicy cajun deep-fried turkey recipe.....can anyone help?
Oops, I'm not a man, but my husband and I cook turkeys cajun-style, and have even sold some around holiday time. Turkey done this way is very versatile, and fun if you do it safely, preferably outdoors, and following all the cautions you read about the oil level in relation to the turkey size. We always make sure that the turkeys we buy are similar in size for ease of cooking. Below are some links you might wish to read about good recipes %26amp; tips. The last one is a recipe we have used %26amp; like. Try mixing ingredients, and experiment. You can always stumble upon a mix that you created yourself that fits the bill if you try, but be prepared, once you start cooking turkeys this way, people will bug you forever to cook for them! :)
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://www.wchstv.com/gmarecipes/deepfri鈥?/a>
http://www.bettycrocker.com/recipes/Reci鈥?/a>
http://www.cajunshoppe.com/turkey/
http://bbq.about.com/od/rubrecipes/r/bl9鈥?/a>
All the above are good ideas, but we tried the one below, and it was really good! I would experiment, but watch it with the hot spices, since the oil seals the turkey, the spices can be quite strong!
http://www.diynetwork.com/diy/lc_entrees鈥?/a>
12-16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning
8 tablespoons butter
8 tablespoons olive oil
2 cloves garlic
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper
Not the one? See other Deep Fried Cajun Turkey Recipes
Deep Fry Main Dish
Cajun Main Dish
Turkey Main Dish
Thanksgiving Main Dish
Gluten-free Main Dish
Take whole turkey place in deep fryer fill with water remove turkey.
Mark the water line with a marker.
Spill out water and dry careful not to remove marked line.
Fill with canola oil.
Heat oil to 350 degrees.
In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
Strained and set aside.
Save garlic and herbs.
Tie legs and wings with cotton string to keep them in place next to the body.
Place the chopped strained garlic and herbs under the skin of the turkey.
Inject the herbed butter-oil mixture into the breast and legs.
Rub the cajun mixture inside and outside of the turkey.
Place the turkey breast side up in lowering slowly into oil.
CAUTION Of splattering oil.
Fry turkey 3 1/2 minute per pound.
Use a meat thermometer in the thigh and when it reads 180 degrees its done.
Remove from hot oil and drain on paper towels.
Lets rest for 15 to 20 minutes.
Cajun Fried Turkey Recipe
Ingredients
12lb turkey
Chef Williams Cajun Injector Creole Butter Marinade
Chef Prudhomme Magic Seasoning Salt
3 - 4 gallons of oil (preferably peanut oil)
Cooking
Remove giblets from turkey, rinse with warm water, pat dry (especially inside cavity) and leave whole. Drain cavity completely.
Inject 4 oz. of Creole Butter Marinade on each side of breast. Inject 2 oz. in each leg and thigh. Use about 16 oz. of marinade per turkey.
Rub Seasoning Salt on outside of turkey and on the side of cavity.
Set up the outdoor cooker. (Visit our Louisiana Cookware page to see our great selections of outdoor cooking equipment).
Hold the turkey by the legs and lower (breast first) slowly (very slowly) into the oil. Make sure all of the water is drained from breast cavity before placing bird into the oil.
Deep fry in 3 to 4 gallons of oil at 350F for 3 1/2 minutes per pound.
Supplies
Creole Butter Marinade: Just click Here to order your Cajun Injector Creole Butter Marinade.
Magic Seasoning Salt: No kitchen worth it's salt should be without this special Paul Prudhomme seasoning. Click Here to add this to your cart.
Bayou Classic 30Qt. Turkey Fry Kit The perfect cookware for delicious Cajun Fried Turkey, deep frying Chicken, boiling Crawfish, and lots more.
Cajun Fried Turkey Delivered: If you'd like to skip the cooking step and just try the finished product, then Ready-To-Go Melt-In-Your-Mouth Genuine Cajun Fried Turkey, delivered to your door, is just a Click away.
I'm looking for a good Cajun or southwestern style recipe?
i love spicy food...and i eat just about any type of meatI'm looking for a good Cajun or southwestern style recipe?
Beef Enchiladas
1 onion, chopped salt to taste
1 clove garlic, minced 1/2 cup grated cheddar cheese
1 tablespoon oil 1-1/2 - 2 cups Basic Red Chile Sauce
1 pound ground chuck* 12 corn tortillas
Saute onion and garlic in the oil until soft, add the meat and brown. Season with salt to taste. Add the cheese and enchilada sauce and heat thoroughly. Fry, drain and then immerse tortillas in hot sauce. Put the filling across the tortilla and roll tightly. Pour remaining sauce on top and top with more shredded cheese. Heat at 350 degrees F. or put under broiler until cheese melts.
Note: Chicken Enchiladas can be made by substituting 3 cups of shredded cooked chicken for the ground chuck.
Yield: 4 servings
* 1 pound of shredded beef can be used instead of the ground chuck if desired.
Chile Relleno Casserole
Yield: 8 servings
1 pound lean ground beef 1-1/2 cups sharp cheddar cheese
1/2 cup chopped onion 1-1/2 cups milk
vegetable oil 1/4 cup flour
1/2 teaspoon salt 4 eggs beaten
2 4-oz cans whole green chiles 1/2 teaspoon salt
seeded and halved crosswise 1/4 teaspoon pepper
In skillet, brown beef and onion in a little oil; drain off excess fat. Season with salt and pepper. Place half the chiles in a greased 10x6x1-1/2 inch casserole dish, sprinkle with cheese. Add meat mixture and another layer of chiles. Combine remaining ingredients and beat until smooth. Pour over meat mixture and bake at 350 deg. for 45 to 50 minutes until knife comes out clean. Cool five minutes and cut into 6 to 8 squares.
Green Chile Stew
1/2 cup green chile, peeled and chopped 1-1/2 lbs, cubed beef, pork, or lean ground beef
1 medium onion, chopped 2 potatoes, peeled and cubed
2 cans chopped stewed tomatoes 2 cloved garlic, finely chopped
salt and pepper to taste
Saute meat with onions until brown. Drain. Add chile and potatoes. Add water to desired amount and simmer until meat is just tender. Add potatoes and additional water as needed. Cook until potatoes are almost tender. Add tomatoes and seasonings to taste. Keep adding water to maintain the consitancy that you desire. This is a stew and like any stew should be a bit thick. You be the judge. Additional potatoes, beans or corn can be added as desired.
Impossible Taco Pie
1 pound ground beef 3/4 cup Bisquick baking mix
1/2 cup onion, chopped 3 eggs
1 envelope taco seasoning mix 2 tomatoes
1 can chopped green chilies, drained 1 cup shredded Cheddar Cheese
1-1/4 cup milk
Heat oven to 400 degrees F. Grease pie plate, 10x1-1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 min. with hand mixer. Pout into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean. Bake 8 - 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired.
Yield: 6 - 8 servings
Southwestern Caesar Salad
For the dressing:
1/4 cup sour cream
1/2 cup olive oil
1/4 cup fresh lime juice (about 2 medium limes)
1/4 cup roughly chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon minced fresh chile pepper of your choice
Salt and freshly cracked black pepper to taste
For the salad:
1/3 cup olive oil
1 teaspoon minced garlic
1 tablespoon ground cumin
2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice
1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds
2 avocados, peeled, pitted, and quartered
2 medium tomatoes, cored and quartered
1 small red onion, peeled, halved, and thinly sliced
1/3 cup grated Parmesan cheese
In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.
Pork and Black Bean Chile Verde
Ingredients:
1.5 cups dried black beans (about 10 ounces), picked over and rinsed
4 medium poblano chiles
4 medium cubanelle chiles (Italian frying peppers) (see notes)
3 medium green bell peppers
1 medium haban~ero chile (see notes)
1 pound fresh spinach, stemmed
10 medium tomatillos - husked, rinsed and quartered
5 scallions, coarsely chopped
1 meaty smoked ham hock (about 1 pound)
2 bay leaves
3 tablespoons vegetable oil
2 pounds trimmed boneless pork shoulder or butt, cut into
1-inch cubes
Salt and freshly ground black pepper
1 medium white onion, finely chopped
6 garlic cloves, minced
1 tablespoon sugar
1 tablespoon ground cumin
1 cup finely chopped fresh coriander leaves (cilantro)
Tortilla chips or corn bread and sour cream, for serving
1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.
2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).
3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).
4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.
5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)
7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:
1. Allow a full day to make this recipe; it's a lot of work.However, note that the beans don't have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used ';biscene'; peppers obtained at a local farmers market. Others have convinced me these are the same as ';Biscayne'; peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico鈥檚 in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can't imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.I'm looking for a good Cajun or southwestern style recipe?
boil crawfish, and add some cyan pepper, and enjoy!
I got this from Allrecipe.com once, have actually made it and it was a supreme hit. I add a few extras, so this is my adapatation with alittle more color and heat! Thought I would add okra next time for alittle more N'awlin feel! laissez le bon tone rouleau
1 (12 ounce) package angel hair pasta
1/2 pound andouille sausage, sliced
3/4 pound medium shrimp, peeled and deveined
1/2 cup white onion, strips
1/2 cup green bell pepper, strips
1/2 cup red bell pepper, strips
1/2 cup sliced fresh mushrooms
1 1/2 tablespoons finely chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
2 tablespoons spicey brown mustard
1 1/2 teaspoon Worcestershire sauce
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
Place sausage, onions and peppers in a large (add okra here if you choose), heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Cajun:
Anything Creole:
Chopped onion (coarse)
Chopped green pepper (coarse)
Garlic
Soy and Worchestershire sauce
Olive oil
Sautee for 10 minutes in pot
Add canned chopped tomatoes (heavy on the tomatoes).
Boil hard for 20 minutes to bring out all the water.
Add cayenne and tobasco to taste. I like lots, tobasco is a front of the tongue hot and adds flavor, cayenne is a back of the throat hot and is morew of an after taste.
Thicken with cornstarch mixed with water, salt.
Reduce heat and add seafood, shrimp, crawfish, oysters,....
Serve over rice with french bread.
Just one of many.....
CAJUN BOURBON CHICKEN
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste.
Cajun Red Beans and Rice
2 cups red beans soaked
2 Bay leaves
11/2 cups onion chopped
1/2 teaspoons thyme
3 garlic cloves, minced
3/4 cups fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tablespoons of Red miso
4 cups freshly cooked brown rice
chopped scallions
prep
Rinse beans and drain well
cook in 5 cups of water for 50 minutes or until tender with the bay leaves.
Add onion, thyme, garlic, parsely, green pepper, salt to pot. Simmer over medium low heat for 15-20 minutes.
Add miso and simmer for another 5 minutes .
Remove the bay leaves
Serve over hot rice and garnish with scallions.
I figure you have alot of meat receipes so I gave you the side dish.
ok kill you a deer and get the back strap meat.
then take tonys seasoning and beat it in to
the meat. soak it over night in water in the fridge
next day cook it on the pit and cut it real thin
and get torteas and put the meat in there and
eat (deer faheata)
go to allrecipes.com!
Al Copeland's Basic Cajun Jambalaya
1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste
In large saucepan with lid, melt butter with oil. Add onions and pork and saut茅 until onions are soft. Add ham, garlic, thyme and parsley and saut茅 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.
Add hot sauce to top
Serves 8.
get Jumboliah at the store-it saves time yes in the special food section and read the ingredients but its alot of red hot pepper in it -and let Jesus into your heart so u will have it in heaven too-in hell its just gnashin teeth forever for rejecting let him become the savour of our life with amazing grace-thanks Revelation 19-22 about heaven and hell-thanks for the question pal
Beef Enchiladas
1 onion, chopped salt to taste
1 clove garlic, minced 1/2 cup grated cheddar cheese
1 tablespoon oil 1-1/2 - 2 cups Basic Red Chile Sauce
1 pound ground chuck* 12 corn tortillas
Saute onion and garlic in the oil until soft, add the meat and brown. Season with salt to taste. Add the cheese and enchilada sauce and heat thoroughly. Fry, drain and then immerse tortillas in hot sauce. Put the filling across the tortilla and roll tightly. Pour remaining sauce on top and top with more shredded cheese. Heat at 350 degrees F. or put under broiler until cheese melts.
Note: Chicken Enchiladas can be made by substituting 3 cups of shredded cooked chicken for the ground chuck.
Yield: 4 servings
* 1 pound of shredded beef can be used instead of the ground chuck if desired.
Chile Relleno Casserole
Yield: 8 servings
1 pound lean ground beef 1-1/2 cups sharp cheddar cheese
1/2 cup chopped onion 1-1/2 cups milk
vegetable oil 1/4 cup flour
1/2 teaspoon salt 4 eggs beaten
2 4-oz cans whole green chiles 1/2 teaspoon salt
seeded and halved crosswise 1/4 teaspoon pepper
In skillet, brown beef and onion in a little oil; drain off excess fat. Season with salt and pepper. Place half the chiles in a greased 10x6x1-1/2 inch casserole dish, sprinkle with cheese. Add meat mixture and another layer of chiles. Combine remaining ingredients and beat until smooth. Pour over meat mixture and bake at 350 deg. for 45 to 50 minutes until knife comes out clean. Cool five minutes and cut into 6 to 8 squares.
Green Chile Stew
1/2 cup green chile, peeled and chopped 1-1/2 lbs, cubed beef, pork, or lean ground beef
1 medium onion, chopped 2 potatoes, peeled and cubed
2 cans chopped stewed tomatoes 2 cloved garlic, finely chopped
salt and pepper to taste
Saute meat with onions until brown. Drain. Add chile and potatoes. Add water to desired amount and simmer until meat is just tender. Add potatoes and additional water as needed. Cook until potatoes are almost tender. Add tomatoes and seasonings to taste. Keep adding water to maintain the consitancy that you desire. This is a stew and like any stew should be a bit thick. You be the judge. Additional potatoes, beans or corn can be added as desired.
Impossible Taco Pie
1 pound ground beef 3/4 cup Bisquick baking mix
1/2 cup onion, chopped 3 eggs
1 envelope taco seasoning mix 2 tomatoes
1 can chopped green chilies, drained 1 cup shredded Cheddar Cheese
1-1/4 cup milk
Heat oven to 400 degrees F. Grease pie plate, 10x1-1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 min. with hand mixer. Pout into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean. Bake 8 - 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired.
Yield: 6 - 8 servings
Southwestern Caesar Salad
For the dressing:
1/4 cup sour cream
1/2 cup olive oil
1/4 cup fresh lime juice (about 2 medium limes)
1/4 cup roughly chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon minced fresh chile pepper of your choice
Salt and freshly cracked black pepper to taste
For the salad:
1/3 cup olive oil
1 teaspoon minced garlic
1 tablespoon ground cumin
2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice
1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds
2 avocados, peeled, pitted, and quartered
2 medium tomatoes, cored and quartered
1 small red onion, peeled, halved, and thinly sliced
1/3 cup grated Parmesan cheese
In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.
Pork and Black Bean Chile Verde
Ingredients:
1.5 cups dried black beans (about 10 ounces), picked over and rinsed
4 medium poblano chiles
4 medium cubanelle chiles (Italian frying peppers) (see notes)
3 medium green bell peppers
1 medium haban~ero chile (see notes)
1 pound fresh spinach, stemmed
10 medium tomatillos - husked, rinsed and quartered
5 scallions, coarsely chopped
1 meaty smoked ham hock (about 1 pound)
2 bay leaves
3 tablespoons vegetable oil
2 pounds trimmed boneless pork shoulder or butt, cut into
1-inch cubes
Salt and freshly ground black pepper
1 medium white onion, finely chopped
6 garlic cloves, minced
1 tablespoon sugar
1 tablespoon ground cumin
1 cup finely chopped fresh coriander leaves (cilantro)
Tortilla chips or corn bread and sour cream, for serving
1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.
2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).
3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).
4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.
5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)
7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:
1. Allow a full day to make this recipe; it's a lot of work.However, note that the beans don't have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used ';biscene'; peppers obtained at a local farmers market. Others have convinced me these are the same as ';Biscayne'; peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico鈥檚 in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can't imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.I'm looking for a good Cajun or southwestern style recipe?
boil crawfish, and add some cyan pepper, and enjoy!
I got this from Allrecipe.com once, have actually made it and it was a supreme hit. I add a few extras, so this is my adapatation with alittle more color and heat! Thought I would add okra next time for alittle more N'awlin feel! laissez le bon tone rouleau
1 (12 ounce) package angel hair pasta
1/2 pound andouille sausage, sliced
3/4 pound medium shrimp, peeled and deveined
1/2 cup white onion, strips
1/2 cup green bell pepper, strips
1/2 cup red bell pepper, strips
1/2 cup sliced fresh mushrooms
1 1/2 tablespoons finely chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
2 tablespoons spicey brown mustard
1 1/2 teaspoon Worcestershire sauce
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
Place sausage, onions and peppers in a large (add okra here if you choose), heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
Cajun:
Anything Creole:
Chopped onion (coarse)
Chopped green pepper (coarse)
Garlic
Soy and Worchestershire sauce
Olive oil
Sautee for 10 minutes in pot
Add canned chopped tomatoes (heavy on the tomatoes).
Boil hard for 20 minutes to bring out all the water.
Add cayenne and tobasco to taste. I like lots, tobasco is a front of the tongue hot and adds flavor, cayenne is a back of the throat hot and is morew of an after taste.
Thicken with cornstarch mixed with water, salt.
Reduce heat and add seafood, shrimp, crawfish, oysters,....
Serve over rice with french bread.
Just one of many.....
CAJUN BOURBON CHICKEN
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste.
Cajun Red Beans and Rice
2 cups red beans soaked
2 Bay leaves
11/2 cups onion chopped
1/2 teaspoons thyme
3 garlic cloves, minced
3/4 cups fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tablespoons of Red miso
4 cups freshly cooked brown rice
chopped scallions
prep
Rinse beans and drain well
cook in 5 cups of water for 50 minutes or until tender with the bay leaves.
Add onion, thyme, garlic, parsely, green pepper, salt to pot. Simmer over medium low heat for 15-20 minutes.
Add miso and simmer for another 5 minutes .
Remove the bay leaves
Serve over hot rice and garnish with scallions.
I figure you have alot of meat receipes so I gave you the side dish.
ok kill you a deer and get the back strap meat.
then take tonys seasoning and beat it in to
the meat. soak it over night in water in the fridge
next day cook it on the pit and cut it real thin
and get torteas and put the meat in there and
eat (deer faheata)
go to allrecipes.com!
Al Copeland's Basic Cajun Jambalaya
1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste
In large saucepan with lid, melt butter with oil. Add onions and pork and saut茅 until onions are soft. Add ham, garlic, thyme and parsley and saut茅 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.
Add hot sauce to top
Serves 8.
get Jumboliah at the store-it saves time yes in the special food section and read the ingredients but its alot of red hot pepper in it -and let Jesus into your heart so u will have it in heaven too-in hell its just gnashin teeth forever for rejecting let him become the savour of our life with amazing grace-thanks Revelation 19-22 about heaven and hell-thanks for the question pal
I need a recipe for cajun sause for fish a semi thick one?
i am australian and need australin mesuresI need a recipe for cajun sause for fish a semi thick one?
Cajun Basting Sauce
1-cup water
1/3 cup Worcestershire sauce
1/4-cup white Vinegar
1/3-cup brown sugar
2 T instant coffee
1/4 t hot pepper sauce
4 garlic cloves, minced
2 t black pepper
2 t paprika
1 t rosemary
1 t white pepper
1 1/2 t oregano
1/4 t Zatarain's Cayenne Pepper
1/2 t Zatarain's Creole Seasoning
2 bay leaves
1 cup ketchup
1/3 cup vegetable oil
In a medium saucepan, combine all ingredients except ketchup and vegetable oil; stir until well blended. Stir in ketchup and oil. Bring to boil over medium heat, stirring frequently. Reduce heat to low; cover and simmer for 10 minutes. Use half of sauce to baste meat or seafood. Serve remaining sauce on side.I need a recipe for cajun sause for fish a semi thick one?
Bearnaise Sauce
Ingredients
1/4 c. white wine or vinegar
2 tbsp tarragon vinegar
1 tbsp chopped shallots or onion
2 crushed peppercorns
2 sprigs tarragon, chopped
1 sprig chervil or parsley minced
3 egg yolks
3/4 cups melted butter
Cook first 6 ingredients over medium heat and reduce by half. Cool. Over hot water, slowly beat in egg yolks, then butter until the consistency of hollandaise.
Cajun Basting Sauce
1-cup water
1/3 cup Worcestershire sauce
1/4-cup white Vinegar
1/3-cup brown sugar
2 T instant coffee
1/4 t hot pepper sauce
4 garlic cloves, minced
2 t black pepper
2 t paprika
1 t rosemary
1 t white pepper
1 1/2 t oregano
1/4 t Zatarain's Cayenne Pepper
1/2 t Zatarain's Creole Seasoning
2 bay leaves
1 cup ketchup
1/3 cup vegetable oil
In a medium saucepan, combine all ingredients except ketchup and vegetable oil; stir until well blended. Stir in ketchup and oil. Bring to boil over medium heat, stirring frequently. Reduce heat to low; cover and simmer for 10 minutes. Use half of sauce to baste meat or seafood. Serve remaining sauce on side.I need a recipe for cajun sause for fish a semi thick one?
Bearnaise Sauce
Ingredients
1/4 c. white wine or vinegar
2 tbsp tarragon vinegar
1 tbsp chopped shallots or onion
2 crushed peppercorns
2 sprigs tarragon, chopped
1 sprig chervil or parsley minced
3 egg yolks
3/4 cups melted butter
Cook first 6 ingredients over medium heat and reduce by half. Cool. Over hot water, slowly beat in egg yolks, then butter until the consistency of hollandaise.
Recipe for a Cajun Ribeye?
My fiancee and I went to Roadhouse a couple of years ago and she ordered a Cajun Ribeye and she loved it. I wanted to try to make it for her but I can't find the recipe anywhere. Does anyone here know the recipe for it?Recipe for a Cajun Ribeye?
Cajun Ribeye Burgundy
Ingredients
4 beef rib eye steaks (6-ounces) cut 1-inch thick
-- salt and pepper to taste
3 Tbsp. Cajun spice mix
1 Tbsp. olive oil
2 Tbsp. fresh oregano, chopped fine
1 Tbsp. fresh thyme, chopped fine
1 Tbsp. fresh rosemary, chopped fine
1 tsp. garlic, minced
1 cup Burgundy wine
Directions
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.
Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.
.Recipe for a Cajun Ribeye?
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Cajun Ribeye Burgundy
Ingredients
4 beef rib eye steaks (6-ounces) cut 1-inch thick
-- salt and pepper to taste
3 Tbsp. Cajun spice mix
1 Tbsp. olive oil
2 Tbsp. fresh oregano, chopped fine
1 Tbsp. fresh thyme, chopped fine
1 Tbsp. fresh rosemary, chopped fine
1 tsp. garlic, minced
1 cup Burgundy wine
Directions
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.
Reduce heat to medium and add oil. Saute herbs and garlic in oil until fragrant and slightly brown.
Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.
.Recipe for a Cajun Ribeye?
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Recipe for Cajun blackened chicken?
CAJUN BLACKENED CHICKEN
6 chicken breast halves
1 c. butter
1 1/2 tbsp. paprika
1 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. cayenne
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. thyme leaves
1/2 tsp. oregano
Mix all ingredients except chicken and butter. Dip chicken in it. Immediately before cooking, melt butter and dredge chicken in it. Cook chicken on high heat, 10 minutes each side.Recipe for Cajun blackened chicken?
Cajun Blackened Chicken
Ingredients and Equipment:
Chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet
Cajun Spice mix:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)
Mix spices very well, and store in an air-tight container. Or, use
a commercial Cajun spice mix such as Paul Prudhomme's.
Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knife tip), or finish in a 350 degree oven.Recipe for Cajun blackened chicken?
go to allrecipes.com
http://www.allrecipes.com
http://www.foodtv.com
Cajun Blackened Chicken Recipe
4 boneless chicken breasts
4 to 8 teaspoons Andy Roos Cajun Blackened Seasoning (more or less, to taste)
2 tablespoons Worcestershire sauce
2 tablespoons cooking oil
Salt, to taste
1. Pour Worcestershire sauce over chicken breasts.
2. Coat chicken breasts liberally with Andy Roo's Cajun Blackened Seasoning. (If desired, also add a dash of salt.) Rub spices into meat thoroughly. Marinate for at least 20 minutes.
3. Add cooking oil to your heavy-bottomed skillet and place on high heat until the skillet is very hot (use your vent).
4. Add chicken breasts to the hot skillet.
5. Turn after about 2 minutes. Cook on second side for about 2 minutes. (Cooking time may vary depending on the thickness of the meat.)
6. Serve hot and enjoy the flavor!!!
Note: You may use this same recipe for Blackened Fish (catfish, redfish, trout, tilapia, etc.) or Blackened Shrimp.
buy some cajun seasoning wash chicken then put chicken 1hr in some cold and salted water in fridge take out dry it then put cajun spice under the skin of chicken then rub the spice allover it if you want you can put rosemary leaves and garlic inside the chicken to get a nice aroma flavored bird. Then put oven at 400 and put chicken for 15 minutes at that temp the lower to 350 and cook another 15 till juices are clear good luck.lip gloss colors
6 chicken breast halves
1 c. butter
1 1/2 tbsp. paprika
1 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. cayenne
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. thyme leaves
1/2 tsp. oregano
Mix all ingredients except chicken and butter. Dip chicken in it. Immediately before cooking, melt butter and dredge chicken in it. Cook chicken on high heat, 10 minutes each side.Recipe for Cajun blackened chicken?
Cajun Blackened Chicken
Ingredients and Equipment:
Chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet
Cajun Spice mix:
5 tsp paprika
1 tsp ground dried oregano
1 tsp ground dried thyme
1 tsp cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)
Mix spices very well, and store in an air-tight container. Or, use
a commercial Cajun spice mix such as Paul Prudhomme's.
Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knife tip), or finish in a 350 degree oven.Recipe for Cajun blackened chicken?
go to allrecipes.com
http://www.allrecipes.com
http://www.foodtv.com
Cajun Blackened Chicken Recipe
4 boneless chicken breasts
4 to 8 teaspoons Andy Roos Cajun Blackened Seasoning (more or less, to taste)
2 tablespoons Worcestershire sauce
2 tablespoons cooking oil
Salt, to taste
1. Pour Worcestershire sauce over chicken breasts.
2. Coat chicken breasts liberally with Andy Roo's Cajun Blackened Seasoning. (If desired, also add a dash of salt.) Rub spices into meat thoroughly. Marinate for at least 20 minutes.
3. Add cooking oil to your heavy-bottomed skillet and place on high heat until the skillet is very hot (use your vent).
4. Add chicken breasts to the hot skillet.
5. Turn after about 2 minutes. Cook on second side for about 2 minutes. (Cooking time may vary depending on the thickness of the meat.)
6. Serve hot and enjoy the flavor!!!
Note: You may use this same recipe for Blackened Fish (catfish, redfish, trout, tilapia, etc.) or Blackened Shrimp.
buy some cajun seasoning wash chicken then put chicken 1hr in some cold and salted water in fridge take out dry it then put cajun spice under the skin of chicken then rub the spice allover it if you want you can put rosemary leaves and garlic inside the chicken to get a nice aroma flavored bird. Then put oven at 400 and put chicken for 15 minutes at that temp the lower to 350 and cook another 15 till juices are clear good luck.
Does anybody have a recipe for ';cajun chicken pot pie'; ?
here's the recipe
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
elt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary.
Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.Does anybody have a recipe for ';cajun chicken pot pie'; ?
Cajun Chicken
4-6 chicken breasts (boneless/skinless)
1 can of cream of chicken soup
cajun seasoning (to your taste ... a lot if you like it spicy)
Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. - Abilene, Texas!
abd i found this at .... http://www.flylady.net/pages/FFT_SlowCookPoultry.asp
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
elt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary.
Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.Does anybody have a recipe for ';cajun chicken pot pie'; ?
Cajun Chicken
4-6 chicken breasts (boneless/skinless)
1 can of cream of chicken soup
cajun seasoning (to your taste ... a lot if you like it spicy)
Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. - Abilene, Texas!
abd i found this at .... http://www.flylady.net/pages/FFT_SlowCookPoultry.asp
I need a CAJUN SAUCE recipe for chicken and fish?
something easyI need a CAJUN SAUCE recipe for chicken and fish?
I love your avatar. Very cute. The best place that I have found to get recipes is www.allrecipes.com. It's very easy to search and they have a great ratings section with comments.I need a CAJUN SAUCE recipe for chicken and fish?
If you don't mind the irony of looking in a british website for cajun food....
www.bbc.co.uk/food is great and have a recipe finder
Zatarans! They got everything.
I love your avatar. Very cute. The best place that I have found to get recipes is www.allrecipes.com. It's very easy to search and they have a great ratings section with comments.I need a CAJUN SAUCE recipe for chicken and fish?
If you don't mind the irony of looking in a british website for cajun food....
www.bbc.co.uk/food is great and have a recipe finder
Zatarans! They got everything.
I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
I am very interested in trying only the BEST recipe for these as it will be my first time making any. I am looking forward to your creative recipes..Thx!I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
CAJUN GUMBO(#1)
Serving Size : 10 Preparation Time :0:00
Categories : Soups Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken, any size
6 Eggs
2 c Oysters
1 lg Onion, chopped
1/2 c Chopped parsley
Salt and pepper to taste
3 Smoked sausage links
2 1/2 c Peeled shrimp
1 1/2 tb File
1/2 c Green onions, chopped
1 qt Water
No cooking oil is needed; chicken fat will melt.
Pre heat large pot over medium heat for 5 minutes. Add
cut up chicken and fry abt. 10 min. Add onion and let
chicken and onion brown together. When browned, add
green onions and parsley. Let cook abt. 15 min. Don't
stir chicken too much. Add sausage, shrimp and
oysters. Let cook 10 min. and add water. Let mixture
come to a boil for 15 min. Break raw eggs, 1 at a
time, in boiling mixture in separate places in your
pot. Continue to cook for 10 minutes. Do not stir
during this time. Add file. Stir and turn heat off.
Add salt and pepper to taste. Serves 10 to 12.
00000000000000000000000000000000000000…
Title: GUMBO - CAJUN STYLE(#2)
Categories: Fish, Shellfish
Yield: 6 servings
2 tb Lard; or shortening
2 tb Flour
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 c Chopped celery
1 tb Chopped parsley
1 Green pepper; chopped
1 cn Tomato puree (12 oz)
1 c Water
1 cn Tuna; drained and flaked
1 cn Tiny shrimp (7oz); drained
1 ts File' powder
Steamed rice
Guaranteed to conjure up dreams of moss-draped oaks and the bayou.
This was developed with the help of a Cajun friend's memory of
watching his mama cook it every Friday night when he was a boy in
Louisiana. Making a “roux” with the flour and lard is the most
important part and the secret of a good gumbo. Be careful and don't
let it burn.
In a heavy pan, melt the lard (shortening: over very low heat. Add
flour and stir continuously until it turns a tawny brown color (it
may take as long as 15 minutes, but don't rush it because if it
burns, the gumbo will be ruined). Now add the onion, garlic, celery,
parsley, and green pepper and braise about 5 mintues, being careful,
again, not to burn it. Add tomato puree, 1 cup water, tuna, and
shrimp and simmer for 45 minutes. Add file' powder and serve over
fluffy steam rice.
00000000000000000000000000000000000000…
CAJUN JAMBALAYA(#1)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Meats
Rice Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Sausage cut 1/4 in. thick
1 lb Boneless chicken
1 1/2 lg Onions
1 Bell pepper
4 Cloves garlic
5 c Water
3 tb Salt
1/2 ts Cayenne pepper
3 Bay leaves
6 oz Tomato paste
1 lb Peeled shrimp
3 c Raw rice
Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. Yield: 6-8 servings.
00000000000000000000000000000000000000…
Cajun Crawfish Jambalaya(#2)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Seafood
Casseroles Crawfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Butter or margarine
1/2 cup Bell pepper -- chopped
40 milliliter Garlic -- chopped
1 cup Onion -- chopped
1/2 cup Celery -- chopped
Crawfish fat
1 pound Crawfish tails
1 cup Green onions -- chopped
2 tablespoon Parsley -- chopped
Cayenne pepper
4 cup Cooked rice
Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the
crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2
T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I
sometimes add a small can of stem and pieces mushrooms. Let this steam for
about 5-10 minutes. Add a little margarine or water if too dry.
0000000000000000000000000000000000000
Title: Jambalaya Cajun(#3)
Categories: Jambalaya, Cajun, Creole
Yield: 1 Servings
1/2 c Bacon drippings
OR margarine
1 lb Smoked sausage - diced
1/2 lb Andouille - diced
-(Polish Can be
-substituted)
1/2 lb Tasso
1/2 lb Bacon - crumbled
2 c Chicken - julienned
-OR julienned turkey
2 lg Onions - coarsely chopped
1 md Bell pepper - chopped
6 Ribs celery - coarsely
-chopped
4 Clove garlic - finely minced
3 c Rice - long grain
16 oz Rotel tomatoes and hot
-peppers
2 c Beef stock
2 ts Kitchen Bouquet
1/2 ts Thyme
2 ts Chili powder
-black pepper to taste
-cayenne pepper to taste
-salt to taste
2 lb Shrimp - peeled
12 Green onions - sliced
1/2 c Parsley - minced
To make a really good pot of jambalaya, you're going to need a
well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for
this recipe, an 8-quart pot is perfect!
So take the pot, put it on the burner over high heat, and pour in the bacon
drippings (or margarine). Then toss in the smoked sausage, andouille,
tasso, and crumbled bacon and stir-fry the meats until the smoked sausage
turns light brown (it should take about 8 minutes or so).
Now, drop in the julienned chicken and stir-fry it until every strip loses
its translucency (turns white). Then immediately add the onions, bell
pepper, celery and garlic, and reduce the heat to medium-high, and cook the
vegetables until they soften.
At this point, pour in the rice. And you want to stir it thoroughly into
the seasoning vegetables and meats until every single grain is moistened --
about 4 to 5 minutes.
Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili
powder, blend everything together well, and bring the mixture to a slow
boil. When this happens, taste the liquids and season the dish to taste
with salt, black and cayenne pepper. Just remember that you're going to
have to season it a little on the “heavy side” because the rice will absorb
much of the seasonings as it cooks, and you still have a couple pounds of
shrimp to mix in. *So be sure to taste carefully!* [I'd definitely add
Tabasco for flavor, too.]
When everything is just right, reduce the heat as low as it will go, put
the lid on the pot, and simmer the jambalaya for about an hour. This “slow
cooking” process allows each grain of rice to cook evenly, puff properly,
and pick up the combination of flavors. If the heat is too high, the rice
will stick to the bottom of the pot and turn mushy.
Then when the jambalaya is done, about 5 minutes before you're ready to
eat, stir in the raw shrimp, green onions, and parsley, put the lid back on
the pot, and continue to simmer the jambalaya over *low heat* until the
shrimp turn pink.
I suggest that before you serve the dish, you fluff the rice slightly. I
also suggest that you serve the dish alongside crispy butter French bread
and ice-cold beer.
CHEF'S HINTS: 1. Under no circumstances should you remove the cover from
the pot during the slow-cooking process. If you do, you'll release steam
you need to cook the rice. Your rice will turn out hard in the center and
your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If
you don't feel that your stove-top will cook the jambalaya slowly enough,
put the cover on the pot (after you mix the liquids in), set your oven at
300F, put the pot into the oven, and bake the dish for about 45 minutes. It
will come out perfect!I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
http://www.foodnetwork.com/recipes/emeri…
Cajun JambalayaRecipe courtesy of Emeril Lagasse
Show: The Essence of EmerilEpisode: Jambalaya
RECIPE COMMENTS %26amp; REVIEWS(82) Cook Time35 min
Level
--
Yield
4 servings
CloseTimes:Prep15 min Inactive Prep-- Cook35 min Total:50 min Ingredients
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
http://www.foodnetwork.com/recipes/food-…
Cajun GumboRecipe courtesy Janet Hill
RECIPE COMMENTS %26amp; REVIEWS(1) Cook Time2 hr 0 min
Level
--
Yield
10 servings
CloseTimes:Prep30 min Inactive Prep-- Cook2 hr 0 min Total:2 hr 30 min
Sign In or Create your Recipe Box
Ingredients
1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving
Directions
Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
Serve with rice.
Here's a site with a good recipe but really it's the tips that are the best. Do read these tips, they're great.
http://www.gumbopages.com/food/jambalaya…
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
CAJUN GUMBO(#1)
Serving Size : 10 Preparation Time :0:00
Categories : Soups Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken, any size
6 Eggs
2 c Oysters
1 lg Onion, chopped
1/2 c Chopped parsley
Salt and pepper to taste
3 Smoked sausage links
2 1/2 c Peeled shrimp
1 1/2 tb File
1/2 c Green onions, chopped
1 qt Water
No cooking oil is needed; chicken fat will melt.
Pre heat large pot over medium heat for 5 minutes. Add
cut up chicken and fry abt. 10 min. Add onion and let
chicken and onion brown together. When browned, add
green onions and parsley. Let cook abt. 15 min. Don't
stir chicken too much. Add sausage, shrimp and
oysters. Let cook 10 min. and add water. Let mixture
come to a boil for 15 min. Break raw eggs, 1 at a
time, in boiling mixture in separate places in your
pot. Continue to cook for 10 minutes. Do not stir
during this time. Add file. Stir and turn heat off.
Add salt and pepper to taste. Serves 10 to 12.
00000000000000000000000000000000000000…
Title: GUMBO - CAJUN STYLE(#2)
Categories: Fish, Shellfish
Yield: 6 servings
2 tb Lard; or shortening
2 tb Flour
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 c Chopped celery
1 tb Chopped parsley
1 Green pepper; chopped
1 cn Tomato puree (12 oz)
1 c Water
1 cn Tuna; drained and flaked
1 cn Tiny shrimp (7oz); drained
1 ts File' powder
Steamed rice
Guaranteed to conjure up dreams of moss-draped oaks and the bayou.
This was developed with the help of a Cajun friend's memory of
watching his mama cook it every Friday night when he was a boy in
Louisiana. Making a “roux” with the flour and lard is the most
important part and the secret of a good gumbo. Be careful and don't
let it burn.
In a heavy pan, melt the lard (shortening: over very low heat. Add
flour and stir continuously until it turns a tawny brown color (it
may take as long as 15 minutes, but don't rush it because if it
burns, the gumbo will be ruined). Now add the onion, garlic, celery,
parsley, and green pepper and braise about 5 mintues, being careful,
again, not to burn it. Add tomato puree, 1 cup water, tuna, and
shrimp and simmer for 45 minutes. Add file' powder and serve over
fluffy steam rice.
00000000000000000000000000000000000000…
CAJUN JAMBALAYA(#1)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Meats
Rice Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Sausage cut 1/4 in. thick
1 lb Boneless chicken
1 1/2 lg Onions
1 Bell pepper
4 Cloves garlic
5 c Water
3 tb Salt
1/2 ts Cayenne pepper
3 Bay leaves
6 oz Tomato paste
1 lb Peeled shrimp
3 c Raw rice
Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. Yield: 6-8 servings.
00000000000000000000000000000000000000…
Cajun Crawfish Jambalaya(#2)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Seafood
Casseroles Crawfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Butter or margarine
1/2 cup Bell pepper -- chopped
40 milliliter Garlic -- chopped
1 cup Onion -- chopped
1/2 cup Celery -- chopped
Crawfish fat
1 pound Crawfish tails
1 cup Green onions -- chopped
2 tablespoon Parsley -- chopped
Cayenne pepper
4 cup Cooked rice
Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the
crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2
T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I
sometimes add a small can of stem and pieces mushrooms. Let this steam for
about 5-10 minutes. Add a little margarine or water if too dry.
0000000000000000000000000000000000000
Title: Jambalaya Cajun(#3)
Categories: Jambalaya, Cajun, Creole
Yield: 1 Servings
1/2 c Bacon drippings
OR margarine
1 lb Smoked sausage - diced
1/2 lb Andouille - diced
-(Polish Can be
-substituted)
1/2 lb Tasso
1/2 lb Bacon - crumbled
2 c Chicken - julienned
-OR julienned turkey
2 lg Onions - coarsely chopped
1 md Bell pepper - chopped
6 Ribs celery - coarsely
-chopped
4 Clove garlic - finely minced
3 c Rice - long grain
16 oz Rotel tomatoes and hot
-peppers
2 c Beef stock
2 ts Kitchen Bouquet
1/2 ts Thyme
2 ts Chili powder
-black pepper to taste
-cayenne pepper to taste
-salt to taste
2 lb Shrimp - peeled
12 Green onions - sliced
1/2 c Parsley - minced
To make a really good pot of jambalaya, you're going to need a
well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for
this recipe, an 8-quart pot is perfect!
So take the pot, put it on the burner over high heat, and pour in the bacon
drippings (or margarine). Then toss in the smoked sausage, andouille,
tasso, and crumbled bacon and stir-fry the meats until the smoked sausage
turns light brown (it should take about 8 minutes or so).
Now, drop in the julienned chicken and stir-fry it until every strip loses
its translucency (turns white). Then immediately add the onions, bell
pepper, celery and garlic, and reduce the heat to medium-high, and cook the
vegetables until they soften.
At this point, pour in the rice. And you want to stir it thoroughly into
the seasoning vegetables and meats until every single grain is moistened --
about 4 to 5 minutes.
Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili
powder, blend everything together well, and bring the mixture to a slow
boil. When this happens, taste the liquids and season the dish to taste
with salt, black and cayenne pepper. Just remember that you're going to
have to season it a little on the “heavy side” because the rice will absorb
much of the seasonings as it cooks, and you still have a couple pounds of
shrimp to mix in. *So be sure to taste carefully!* [I'd definitely add
Tabasco for flavor, too.]
When everything is just right, reduce the heat as low as it will go, put
the lid on the pot, and simmer the jambalaya for about an hour. This “slow
cooking” process allows each grain of rice to cook evenly, puff properly,
and pick up the combination of flavors. If the heat is too high, the rice
will stick to the bottom of the pot and turn mushy.
Then when the jambalaya is done, about 5 minutes before you're ready to
eat, stir in the raw shrimp, green onions, and parsley, put the lid back on
the pot, and continue to simmer the jambalaya over *low heat* until the
shrimp turn pink.
I suggest that before you serve the dish, you fluff the rice slightly. I
also suggest that you serve the dish alongside crispy butter French bread
and ice-cold beer.
CHEF'S HINTS: 1. Under no circumstances should you remove the cover from
the pot during the slow-cooking process. If you do, you'll release steam
you need to cook the rice. Your rice will turn out hard in the center and
your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If
you don't feel that your stove-top will cook the jambalaya slowly enough,
put the cover on the pot (after you mix the liquids in), set your oven at
300F, put the pot into the oven, and bake the dish for about 45 minutes. It
will come out perfect!I need a recipe for Cajun Gumbo and a recipe for Cajun Jambalaya.?
http://www.foodnetwork.com/recipes/emeri…
Cajun JambalayaRecipe courtesy of Emeril Lagasse
Show: The Essence of EmerilEpisode: Jambalaya
RECIPE COMMENTS %26amp; REVIEWS(82) Cook Time35 min
Level
--
Yield
4 servings
CloseTimes:Prep15 min Inactive Prep-- Cook35 min Total:50 min Ingredients
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
http://www.foodnetwork.com/recipes/food-…
Cajun GumboRecipe courtesy Janet Hill
RECIPE COMMENTS %26amp; REVIEWS(1) Cook Time2 hr 0 min
Level
--
Yield
10 servings
CloseTimes:Prep30 min Inactive Prep-- Cook2 hr 0 min Total:2 hr 30 min
Sign In or Create your Recipe Box
Ingredients
1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving
Directions
Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
Serve with rice.
Here's a site with a good recipe but really it's the tips that are the best. Do read these tips, they're great.
http://www.gumbopages.com/food/jambalaya…
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
Recipe for TGI Fridays Cajun Chicken & Shrimp anyone?
I haved the Saut茅ed shrimp, chicken and red bell peppers tossed in a Cajun Alfredo sauce. Served over fettuccini pasta several times at TGI Fridays. Does anyone have the recipe? I would love to be able to make it at home for my family.Recipe for TGI Fridays Cajun Chicken %26amp; Shrimp anyone?
T.G.I. Friday's Spicy
Cajun Chicken Pasta
Recipe from: Top Secret Restaurant Recipes
by Todd Wilbur
Cookbook Heaven at Recipelink.com
Menu Description: ';Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce.';
There are over 360 T.G.I. Friday's restaurants in 44 states and 22 countries, all serving this Cajun-style chicken pasta. This dish is a bit like a jambalaya except the rice has been replaced with pasta.
Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water.
This recipe makes two large restaurant-size portions, but could easily serve a family of four.
Serves 2 as a large entree
4 tablespoons (1/2 stick) butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1 1/4 cup)
1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
Salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 teaspoons chopped fresh parsley
Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.
Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite- size pieces.
Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
Tidbits
If you want a thicker sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.
you can add shrimp to this recipeRecipe for TGI Fridays Cajun Chicken %26amp; Shrimp anyone?
Ingredients:
4 tablespoons butter, divided
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
1 1/4 cup sliced mushrooms
1 cup chicken stock
OR
1 chicken bouillon cube dissolved in
1 cup boiling water
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
6 quarts water
1 box (12 oz size) fettuccine
2 teaspoons chopped fresh parsley
Directions:
Melt half the butter in a large skillet over medium/high heat. Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite-size pieces.
Prepare a medium-size pan over high heat with the remaining olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
In the meantime bring the water to a boil in a large pot. If you like, add salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles onto individual plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
i worked at tgi fridays and thats sounds right
very good
T.G.I. Friday's Spicy
Cajun Chicken Pasta
Recipe from: Top Secret Restaurant Recipes
by Todd Wilbur
Cookbook Heaven at Recipelink.com
Menu Description: ';Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce.';
There are over 360 T.G.I. Friday's restaurants in 44 states and 22 countries, all serving this Cajun-style chicken pasta. This dish is a bit like a jambalaya except the rice has been replaced with pasta.
Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water.
This recipe makes two large restaurant-size portions, but could easily serve a family of four.
Serves 2 as a large entree
4 tablespoons (1/2 stick) butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
4 to 6 mushrooms, sliced (1 1/4 cup)
1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
Salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 teaspoons chopped fresh parsley
Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.
Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite- size pieces.
Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
Tidbits
If you want a thicker sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.
you can add shrimp to this recipeRecipe for TGI Fridays Cajun Chicken %26amp; Shrimp anyone?
Ingredients:
4 tablespoons butter, divided
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium tomato, chopped
1 1/4 cup sliced mushrooms
1 cup chicken stock
OR
1 chicken bouillon cube dissolved in
1 cup boiling water
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
6 quarts water
1 box (12 oz size) fettuccine
2 teaspoons chopped fresh parsley
Directions:
Melt half the butter in a large skillet over medium/high heat. Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite-size pieces.
Prepare a medium-size pan over high heat with the remaining olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes) add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
In the meantime bring the water to a boil in a large pot. If you like, add salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
When the noodles are done, drain them and add the remaining butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
Serve the dish by dividing the noodles onto individual plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
i worked at tgi fridays and thats sounds right
very good
I'm looking for a wed site for good Cajun seafood an etouffe recipe.?
CRAWFISH ETOUFFE
1 lb. crawfish tails
1 c. crawfish fat
1/2 c. oil
1/4 c. shallots
1/2 c. parsley
4 tbsp. flour
3 tbsp. tomato paste
Tabasco sauce
Salt and pepper
2 med. onions (chopped)
Place the crawfish tails along with the crawfish fat in a pot with a half cup of oil. Simmer for 5 or 6 minutes, stirring constantly. Add finely chopped onions, cook until soft, stirring constantly. Now add 4 level tablespoons of flour and cook until mixture is darkish brown.
Stir tomato paste into mixture, then add enough water to soupify slightly, at this point you may tingle the dish with Tabasco along with a noticeable sprinkling of salt and black pepper. Cover and let simmer for 30 minutes, stirring occasionally.
Add chopped shallots and parsley. Return cover to pot and let simmer for an additional 10 minutes. There should be barely enough sauce to moisten the rice - rice is always served with Etouffe.
SHRIMP ETOUFFE
2 lb. shrimp, without shells
2 sticks butter
1 onion, chopped fine
1 can (8 oz.) tomato sauce
2 cans (8 oz.) water
1/2 c. green onions, chopped fine
1/4 c. parsley, chopped
2 cloves garlic, crushed
1 bay leaf or dash of ground
1 tsp. salt
1/2 tsp. cayenne or red pepper
1 tsp. sugar
1 tsp. McCormick's seafood seasoning
3 slices lemon
2 hard cooked eggs
Parsley
Rice
Saute shrimp in butter over medium heat. Remove the shrimp and saute the onion until soft. Blend in 1 1/2 tablespoons corn starch. Mix with small amount of water. Add the tomato sauce, water and cook until you have a smooth sauce for about 10 to 15 minutes.
Add the green onions, parsley, garlic, bay leaf, salt, pepper, sugar and seafood seasoning. Simmer for about 10 minutes stirring constantly. Now add the lemon slices, shrimp and cover. Let this simmer for 20 minutes or until time to serve. Remove lemon slices and serve over hot rice. Garnish with eggs and a little fresh parsley. Serves 8.I'm looking for a wed site for good Cajun seafood an etouffe recipe.?
This link below is a really good recipe and very easy.I'm looking for a wed site for good Cajun seafood an etouffe recipe.?
Go to this web-site:
http://www.realcajunrecipes.com
This site has authentic recipes and links to other sites.
Having lived quite a few years in Louisiana and New Orleans, Creole and Cajun food is soul food to me.
Hope you find this helpful.
Joyeux Noel et Laissez les bon temps roulez!
1 lb. crawfish tails
1 c. crawfish fat
1/2 c. oil
1/4 c. shallots
1/2 c. parsley
4 tbsp. flour
3 tbsp. tomato paste
Tabasco sauce
Salt and pepper
2 med. onions (chopped)
Place the crawfish tails along with the crawfish fat in a pot with a half cup of oil. Simmer for 5 or 6 minutes, stirring constantly. Add finely chopped onions, cook until soft, stirring constantly. Now add 4 level tablespoons of flour and cook until mixture is darkish brown.
Stir tomato paste into mixture, then add enough water to soupify slightly, at this point you may tingle the dish with Tabasco along with a noticeable sprinkling of salt and black pepper. Cover and let simmer for 30 minutes, stirring occasionally.
Add chopped shallots and parsley. Return cover to pot and let simmer for an additional 10 minutes. There should be barely enough sauce to moisten the rice - rice is always served with Etouffe.
SHRIMP ETOUFFE
2 lb. shrimp, without shells
2 sticks butter
1 onion, chopped fine
1 can (8 oz.) tomato sauce
2 cans (8 oz.) water
1/2 c. green onions, chopped fine
1/4 c. parsley, chopped
2 cloves garlic, crushed
1 bay leaf or dash of ground
1 tsp. salt
1/2 tsp. cayenne or red pepper
1 tsp. sugar
1 tsp. McCormick's seafood seasoning
3 slices lemon
2 hard cooked eggs
Parsley
Rice
Saute shrimp in butter over medium heat. Remove the shrimp and saute the onion until soft. Blend in 1 1/2 tablespoons corn starch. Mix with small amount of water. Add the tomato sauce, water and cook until you have a smooth sauce for about 10 to 15 minutes.
Add the green onions, parsley, garlic, bay leaf, salt, pepper, sugar and seafood seasoning. Simmer for about 10 minutes stirring constantly. Now add the lemon slices, shrimp and cover. Let this simmer for 20 minutes or until time to serve. Remove lemon slices and serve over hot rice. Garnish with eggs and a little fresh parsley. Serves 8.I'm looking for a wed site for good Cajun seafood an etouffe recipe.?
This link below is a really good recipe and very easy.I'm looking for a wed site for good Cajun seafood an etouffe recipe.?
Go to this web-site:
http://www.realcajunrecipes.com
This site has authentic recipes and links to other sites.
Having lived quite a few years in Louisiana and New Orleans, Creole and Cajun food is soul food to me.
Hope you find this helpful.
Joyeux Noel et Laissez les bon temps roulez!
Looking for a recipe(s) for cooking Cajun Boiled Peanuts in a Crock Pot?
Cajun Boiled Peanuts
2 lb. raw peanuts, in the shell
Water
3 Tbsp. salt
1 bag Zatarain's Crab %26amp; Shrimp Boil
1 Tbsp. ground red pepper
鈥inse the peanuts very well under cold water, then place in a large pot.
鈥dd enough water to almost fill the pot, the salt, the Zatarain's seasoning, and the red pepper, then bring to a boil over high heat.
鈥over, reduce heat to medium-high, and boil for 3 to 4 hours, or until the shelled peanuts are soft. Add additional water to the pot throughout the cooking process, if necessary.
鈥rain and let cool slightly before serving.
nfd鈾?br>
Louisiana galLooking for a recipe(s) for cooking Cajun Boiled Peanuts in a Crock Pot?
I just found this on allrecipes.com, although I have no experience with this recipe or have ever had these, the recipe looks quite simple and delicious! Hope this helps you out today!
Cajun Boiled Peanuts
INGREDIENTS (Nutrition)
5 pounds raw peanuts, in shells
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid
DIRECTIONS
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.Looking for a recipe(s) for cooking Cajun Boiled Peanuts in a Crock Pot?
You do NOT want to boil peanuts inside your house. It's worse than the lingering smell of fried fish and bacon in your house 2 days later....if you find a recipe, take my advice... do it OUTSIDE.lip gloss colors
2 lb. raw peanuts, in the shell
Water
3 Tbsp. salt
1 bag Zatarain's Crab %26amp; Shrimp Boil
1 Tbsp. ground red pepper
鈥inse the peanuts very well under cold water, then place in a large pot.
鈥dd enough water to almost fill the pot, the salt, the Zatarain's seasoning, and the red pepper, then bring to a boil over high heat.
鈥over, reduce heat to medium-high, and boil for 3 to 4 hours, or until the shelled peanuts are soft. Add additional water to the pot throughout the cooking process, if necessary.
鈥rain and let cool slightly before serving.
nfd鈾?br>
Louisiana galLooking for a recipe(s) for cooking Cajun Boiled Peanuts in a Crock Pot?
I just found this on allrecipes.com, although I have no experience with this recipe or have ever had these, the recipe looks quite simple and delicious! Hope this helps you out today!
Cajun Boiled Peanuts
INGREDIENTS (Nutrition)
5 pounds raw peanuts, in shells
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid
DIRECTIONS
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.Looking for a recipe(s) for cooking Cajun Boiled Peanuts in a Crock Pot?
You do NOT want to boil peanuts inside your house. It's worse than the lingering smell of fried fish and bacon in your house 2 days later....if you find a recipe, take my advice... do it OUTSIDE.
Does anyone know where to find the recipe for TGI Fridays, Cajun Shrimp and Chicken Pasta?
My all time favorite meal, but it's making me go broke when I keep eating there! Do you know where I can find the recipe?Does anyone know where to find the recipe for TGI Fridays, Cajun Shrimp and Chicken Pasta?
TGI FRIDAY'S SPICY CAJUN PASTA
Servings: 3-4
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in saut茅 pan. Add garlic and saut茅 for 30 seconds. Add onions, saut茅 one minute, then add peppers and continue to saut茅 another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency. Season with salt and pepper.Does anyone know where to find the recipe for TGI Fridays, Cajun Shrimp and Chicken Pasta?
TGI F's has only one spinach dish here
But you can search Cajun shrimp,
http://www.copycat.cdkitchen.com/
TGI FRIDAY'S SPICY CAJUN PASTA
Servings: 3-4
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (see following recipe)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in saut茅 pan. Add garlic and saut茅 for 30 seconds. Add onions, saut茅 one minute, then add peppers and continue to saut茅 another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency. Season with salt and pepper.Does anyone know where to find the recipe for TGI Fridays, Cajun Shrimp and Chicken Pasta?
TGI F's has only one spinach dish here
But you can search Cajun shrimp,
http://www.copycat.cdkitchen.com/
Does anyone have good recipe for a spicy Cajun-style rub for chicken and steak?
I am looking for a really bold, flavorful rub that I can use before I grill. I had some chicken at Outback Steakhouse that was really good and I am looking for a rub similar to what they use.Does anyone have good recipe for a spicy Cajun-style rub for chicken and steak?
CAJUN CHICKEN MAGIC SEASONING MIX
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. rubbed sage
1/4 tsp. black pepper
1/4 tsp. white pepper
Pinch cayenne
Combine and store in empty spice container to use on chicken dishes
maybe this one;
TEXAS STYLE DRY RUB
1/4 cup salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons ground cumin seed
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoon lemon peel, (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard
Mix all ingredients well, store in plastic bag or jar until ready to use.
To use, rub into meat before putting on grill or in smoker.Does anyone have good recipe for a spicy Cajun-style rub for chicken and steak?
I have bought some of the McCormick rub which taste really good!
CAJUN CHICKEN MAGIC SEASONING MIX
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. rubbed sage
1/4 tsp. black pepper
1/4 tsp. white pepper
Pinch cayenne
Combine and store in empty spice container to use on chicken dishes
maybe this one;
TEXAS STYLE DRY RUB
1/4 cup salt
1/2 tablespoon white pepper
1 tablespoon celery salt
3 tablespoons ground cumin seed
3 tablespoons paprika
2 tablespoons black pepper
1/2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoon lemon peel, (zest)
1 tablespoon cayenne pepper
1 tablespoon dry mustard
Mix all ingredients well, store in plastic bag or jar until ready to use.
To use, rub into meat before putting on grill or in smoker.Does anyone have good recipe for a spicy Cajun-style rub for chicken and steak?
I have bought some of the McCormick rub which taste really good!
Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Ingredients:
40 lb. bag live crawfish
Bay Leaves
Bag of lemons (2 doz.)
Bag of sweet onions (3 lbs.)
Tone’s Cayenne Pepper
Louisiana Pure Crystal Hot Sauce
Sal’s Homemade Crawfish Boil
Corn ½ bushel (24 ears)
#1 red potatoes 5 lbs.
4 oz. Vegetable Oil
Bag of ice, small \
6 pack of your favorite beer \
1 sm bottle of Zatarain Liquid Crab Boil \
1 large ice chest with drain
• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in.
• Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama's secret)
• Add 1 small bottle of Zatarain liquid crab boil.
• Add about 10 – 15 bay leaves
• Add 1 cup Louisiana Pure Crystal Hot Sauce
• Add 3 lbs onions cut in wedges
• Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in.
• Add 5 lbs. #1 red potatoes (called Creamers or salt potatoes)
• Open 1 can of beer.
• Fire up your pot and start drinking your beer.
• Bring your water to a rolling boil and cook the potatoes for 15 minutes.
• While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest with the drain open and gently rinse them off with the hose. When the water is running clear, dump the crawfish from the bag into the ice chest and again, rinse them off until the water is clear. Then set them aside.
• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes.
• When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes into a container and cover for later. Put the basket back into the pot.
• Add the sack of Sal's crawfish boil.
• Add the container of Tone's Cayenne Pepper (that's right, the whole container)
• Stir all the ingredients for about a minute.
• Add your crawfish.
• Bring to a rolling Boil.
• When you have achieved a rolling boil, cook for 10 minutes and turn the heat off.
• Add your bag of ice and cover. Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor.
• Open another beer and drink while waiting for the soaking cycle.
• After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Hi !!!
Here you go...I live just 16 miles from the Louisianna border...
**FIRST HERE IS A ';BONUS'; FOR YOU,,,A WEBSITE WITH SEVERAL OF CHEF JUSTIN WILSON'S RECIPES...
http://www.justinwilson.com/recipes/reci…
Crawfish Jambalaya
1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice
Brown sausage in a pan. Saute onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and saute together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.
--------AND...
Crawfish Etouffee no. 1
1 Cup Vegetable Oil
1 Cup All-Purpose Flour
4 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Green Peppers
1 Tablespoon Minced Garlic
2 Teaspoons Creole Seasoning Blend
4 Cups Hot Seafood Stock
2 Pounds Peeled Crawfish Tails Or Peeled And
Deveined Shrimp
4 Cups Hot Cooked Rice
Sliced Green Onions For Garnish (Optional)
Snipped Fresh Parsley For Garnish (Optional)
Heat oil in large skillet over medium-high heat. Add flour and
stir constantly to make dark, chocolate-colored roux. Stir in
onions, celery, peppers, garlic and seasoning blend. Heat
seafood stock in large saucepan or Dutch oven; stir in roux
gradually until well blended. Cook over medium heat 20
minutes. Add crawfish; cook an additional 10 minutes. Serve
over hot rice. Garnish with onions and parsley, if desired.
-----------HOW ABOUT SOME ';JUSTIN WILSON'; CHILI...
Crawfish Chili recipe
Source: Gourmet and Gourmand Cookbook - Justin Wilson
16 servings
2 pounds lean ground beef
2 pounds crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup dry white wine
Water
1 teaspoon lemon or lime juice
1 cup chopped onions
Bacon drippings
Brown meat in bacon drippings.
Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Pappadeaux's Crawfish Bisque
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion %26amp; green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)
1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.
2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Sauté 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.
3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.
4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Servings: 8 ---The Houston Chronicle
_______________________
Sugar Pie's Crawfish Supreme Casserole
1 lb crawfish tails
1 can Campbell’s French Onion Soup, undiluted
1 can Cream of Mushroom Soup, undiluted
1 can diced tomatoes with juice (can use Rotel for more spice)
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper (or 2 Tbsp. dry)
1/4 cup green onion (or 2 Tbsp. dry)
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley (or 3 Tbsp. dry)
Mix all ingredients together. Pour into greased 9”x13” casserole dish, and cover tightly with foil. Bake at 350ºF for 45 minutes. Sprinkle with 1 cup Cheddar Cheese; return to oven and bake for 15 more minutes. Serves 8.
Crawfish-Artichoke Havarti Cheese Bisque
Makes 6 to 8 servings
Ingredients:
2 sticks of butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup diced celery
1 tablespoon garlic
1/2 cup flour
2 teaspoons salt
2 pints half and half
2 cups chicken broth
1/2 teaspoon thyme
2-14 ounce cans quartered artichoke hearts, drained
2 teaspoons hot sauce
1/4 pound Havarti cheese
1 pound crawfish tails
1/4 cup minced parsley
1/4 cup minced green onions
Preparation:
Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.
Add flour and cook for additional five minutes being careful not to brown flour.
Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.
Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly
Stir in parsley and green onions.
Crawfish Corn Macque Choux
';Macque Choux'; is a dish that the Native Americans introduced to the Cajun %26amp; Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.
Ingredients:
1/2 stick butter
3 cups fresh cut corn
1/2 cup chicken stock
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Cajun or Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice
Directions:
1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery %26amp; Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
5. Add parsley and green onions. Serve with steamed white rice.
Yields 6 servings.
Crawfish Chili
Ingredients
(16 servings)
2 lb Lean ground beef
2 lb Crawfish tails
1 ts Garlic, chopped fine
2 ts Salt
1 tb Soy sauce
1 ts Cayenne pepper
1 ts Dried mint
1 tb Dried parsley
3 tb Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 ts Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings
Instructions
Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
Traditional Cajun Crayfish Boil
In Louisiana crayfish are often cooked with vegetables in spicy water.
In a large pot bring to a boil 4-5 gallons of water. Add one lb. salt, 2 ounces red pepper, 2 TBSP minced garlic, one large onion in chunks, 2 sliced lemons, 2 or 3 chopped celery stalks, and 15-20 small red potatoes.
Boil until potatoes start to get tender. Then add 6-8 ears of sweet corn and 8-10 lbs. of live crayfish.
Boil again for several minutes until corn and crayfish are cooked. Don’t boil crayfish for more than
4 or 5 minutes.
Some like to put their live crayfish in a strainer basket or cooking bag so they can be easily removed
if they get done before the vegetables are ready. Many like to let the vegetables and crayfish sit
in the water for a few minutes after the heat is off to allow more of the seasoning to soak in.
Good Luck!
Try some crawfish etouffe. Put a couple teaspoons cooking oil in a skillet (cast iron again) Add about 3/4 cup each onion, celery , bell pepper. Also add some chopped garlic. You can't make a cajun dish without these mainstays. Sautee these ingredients, add a large can of either chopped tomatoes ao tomato sauce( different people prefer different ingredients) add some basil a crushed bay leaf and simmer. After mixture has simmered for 30 min or so add boiled and peeled crayfish and serve over rice. makin me hungry.
Nope - thx for the 2 points tho
BTY your question only takes a yes or no
But if someone does have a good recipe = would you like them to share it with you?
40 lb. bag live crawfish
Bay Leaves
Bag of lemons (2 doz.)
Bag of sweet onions (3 lbs.)
Tone’s Cayenne Pepper
Louisiana Pure Crystal Hot Sauce
Sal’s Homemade Crawfish Boil
Corn ½ bushel (24 ears)
#1 red potatoes 5 lbs.
4 oz. Vegetable Oil
Bag of ice, small \
6 pack of your favorite beer \
1 sm bottle of Zatarain Liquid Crab Boil \
1 large ice chest with drain
• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in.
• Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama's secret)
• Add 1 small bottle of Zatarain liquid crab boil.
• Add about 10 – 15 bay leaves
• Add 1 cup Louisiana Pure Crystal Hot Sauce
• Add 3 lbs onions cut in wedges
• Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in.
• Add 5 lbs. #1 red potatoes (called Creamers or salt potatoes)
• Open 1 can of beer.
• Fire up your pot and start drinking your beer.
• Bring your water to a rolling boil and cook the potatoes for 15 minutes.
• While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest with the drain open and gently rinse them off with the hose. When the water is running clear, dump the crawfish from the bag into the ice chest and again, rinse them off until the water is clear. Then set them aside.
• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes.
• When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes into a container and cover for later. Put the basket back into the pot.
• Add the sack of Sal's crawfish boil.
• Add the container of Tone's Cayenne Pepper (that's right, the whole container)
• Stir all the ingredients for about a minute.
• Add your crawfish.
• Bring to a rolling Boil.
• When you have achieved a rolling boil, cook for 10 minutes and turn the heat off.
• Add your bag of ice and cover. Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor.
• Open another beer and drink while waiting for the soaking cycle.
• After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Hi !!!
Here you go...I live just 16 miles from the Louisianna border...
**FIRST HERE IS A ';BONUS'; FOR YOU,,,A WEBSITE WITH SEVERAL OF CHEF JUSTIN WILSON'S RECIPES...
http://www.justinwilson.com/recipes/reci…
Crawfish Jambalaya
1 Lb. Hot Sausage
1/2 C. Onion
1/2 C. Green Onion
1/2 C. Bell Pepper
1 Can Beef Boullion
1 Can French Onion Soup
1 Sm. Can Tomato Sauce
1 Stick Butter Or Margarine, Cut Into Tablespoons
1 Lb. Crawfish Tails
2 C. Uncle Ben's Long Grain Rice
Brown sausage in a pan. Saute onion, green onion, and bell pepper in a separate pan until onions are soft. Add sausage to onions and saute together for a minute or two. Add bouillon, onion soup, and tomato sauce. Pour mixture into a Dutch oven; add butter, crawfish tails and rice. Bake for 1 hour at 350 degrees. Serve immediately.
--------AND...
Crawfish Etouffee no. 1
1 Cup Vegetable Oil
1 Cup All-Purpose Flour
4 Cups Chopped Onions
2 Cups Chopped Celery
1 Cup Chopped Green Peppers
1 Tablespoon Minced Garlic
2 Teaspoons Creole Seasoning Blend
4 Cups Hot Seafood Stock
2 Pounds Peeled Crawfish Tails Or Peeled And
Deveined Shrimp
4 Cups Hot Cooked Rice
Sliced Green Onions For Garnish (Optional)
Snipped Fresh Parsley For Garnish (Optional)
Heat oil in large skillet over medium-high heat. Add flour and
stir constantly to make dark, chocolate-colored roux. Stir in
onions, celery, peppers, garlic and seasoning blend. Heat
seafood stock in large saucepan or Dutch oven; stir in roux
gradually until well blended. Cook over medium heat 20
minutes. Add crawfish; cook an additional 10 minutes. Serve
over hot rice. Garnish with onions and parsley, if desired.
-----------HOW ABOUT SOME ';JUSTIN WILSON'; CHILI...
Crawfish Chili recipe
Source: Gourmet and Gourmand Cookbook - Justin Wilson
16 servings
2 pounds lean ground beef
2 pounds crawfish tails
1 teaspoon garlic, chopped fine
2 teaspoons salt
1 tablespoon soy sauce
1 teaspoon cayenne pepper
1 teaspoon dried mint
1 tablespoon dried parsley
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup dry white wine
Water
1 teaspoon lemon or lime juice
1 cup chopped onions
Bacon drippings
Brown meat in bacon drippings.
Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.Anyone have a real good Cajun Louisiana ';Crayfish'; recipe?
Pappadeaux's Crawfish Bisque
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion %26amp; green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)
1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.
2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Sauté 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.
3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.
4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Servings: 8 ---The Houston Chronicle
_______________________
Sugar Pie's Crawfish Supreme Casserole
1 lb crawfish tails
1 can Campbell’s French Onion Soup, undiluted
1 can Cream of Mushroom Soup, undiluted
1 can diced tomatoes with juice (can use Rotel for more spice)
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper (or 2 Tbsp. dry)
1/4 cup green onion (or 2 Tbsp. dry)
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley (or 3 Tbsp. dry)
Mix all ingredients together. Pour into greased 9”x13” casserole dish, and cover tightly with foil. Bake at 350ºF for 45 minutes. Sprinkle with 1 cup Cheddar Cheese; return to oven and bake for 15 more minutes. Serves 8.
Crawfish-Artichoke Havarti Cheese Bisque
Makes 6 to 8 servings
Ingredients:
2 sticks of butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup diced celery
1 tablespoon garlic
1/2 cup flour
2 teaspoons salt
2 pints half and half
2 cups chicken broth
1/2 teaspoon thyme
2-14 ounce cans quartered artichoke hearts, drained
2 teaspoons hot sauce
1/4 pound Havarti cheese
1 pound crawfish tails
1/4 cup minced parsley
1/4 cup minced green onions
Preparation:
Heat butter in a heavy pan over low to medium heat. Add onion, bell pepper, celery and garlic; cook until onions start to turn clear.
Add flour and cook for additional five minutes being careful not to brown flour.
Whisk in half and half, then chicken stock until sauce is smooth and creamy. Add thyme, salt, artichoke hearts and hot sauce; simmer for 10 minutes stirring occasionally.
Add cheese and continue to cook until cheese is melted. Stir in crawfish tails and continue to simmer for 15 minutes until crawfish are heated thoroughly
Stir in parsley and green onions.
Crawfish Corn Macque Choux
';Macque Choux'; is a dish that the Native Americans introduced to the Cajun %26amp; Creoles of Louisiana. It is best prepared with fresh corn however you may substitute canned if that is all that is available.
Ingredients:
1/2 stick butter
3 cups fresh cut corn
1/2 cup chicken stock
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 10 oz. can Rotel tomatoes drained
2 teaspoons Cajun or Creole Seasoning
1 teaspoon salt
1 teaspoon hot sauce
2 cups heavy cream
1 lb. Louisiana crawfish tails
2 tablespoons minced parsley
3 tablespoons chopped onion
6 cups cooked rice
Directions:
1. Heat butter in medium saucepot. Add corn and sauté for 2 minutes.
2. Add chicken stock, onion, bell pepper, celery %26amp; Rotel tomatoes. Turn heat up and cook until all of chicken stock has evaporated.
3. Add garlic, Cajun or Creole Seasoning, salt, hot sauce and heavy cream. Bring to a boil.
4. Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
5. Add parsley and green onions. Serve with steamed white rice.
Yields 6 servings.
Crawfish Chili
Ingredients
(16 servings)
2 lb Lean ground beef
2 lb Crawfish tails
1 ts Garlic, chopped fine
2 ts Salt
1 tb Soy sauce
1 ts Cayenne pepper
1 ts Dried mint
1 tb Dried parsley
3 tb Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 ts Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings
Instructions
Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
Traditional Cajun Crayfish Boil
In Louisiana crayfish are often cooked with vegetables in spicy water.
In a large pot bring to a boil 4-5 gallons of water. Add one lb. salt, 2 ounces red pepper, 2 TBSP minced garlic, one large onion in chunks, 2 sliced lemons, 2 or 3 chopped celery stalks, and 15-20 small red potatoes.
Boil until potatoes start to get tender. Then add 6-8 ears of sweet corn and 8-10 lbs. of live crayfish.
Boil again for several minutes until corn and crayfish are cooked. Don’t boil crayfish for more than
4 or 5 minutes.
Some like to put their live crayfish in a strainer basket or cooking bag so they can be easily removed
if they get done before the vegetables are ready. Many like to let the vegetables and crayfish sit
in the water for a few minutes after the heat is off to allow more of the seasoning to soak in.
Good Luck!
Try some crawfish etouffe. Put a couple teaspoons cooking oil in a skillet (cast iron again) Add about 3/4 cup each onion, celery , bell pepper. Also add some chopped garlic. You can't make a cajun dish without these mainstays. Sautee these ingredients, add a large can of either chopped tomatoes ao tomato sauce( different people prefer different ingredients) add some basil a crushed bay leaf and simmer. After mixture has simmered for 30 min or so add boiled and peeled crayfish and serve over rice. makin me hungry.
Nope - thx for the 2 points tho
BTY your question only takes a yes or no
But if someone does have a good recipe = would you like them to share it with you?
I need a recipe for the Cajun Krab Dip they sell in tubs in the seafood section? It is cream cheese based.?
I have cream cheese, a package of imitation Krab, and cajun spices. What do I do with them? I'm making a dip to serve with chips for a party.I need a recipe for the Cajun Krab Dip they sell in tubs in the seafood section? It is cream cheese based.?
I make crab dip, using canned crab. You would think imitation would not make a difference, except maybe there won't be enough crab juice. Soften your cream cheese and mash with a fork until sort of whipped. Mix in your crab. I would then use some ketchup or cocktail sauce for color. If you use cocktail sauce, don't use as much cajun spices. Add spice to taste %26amp; I would suggest chopping some green onion %26amp; throwing in. This should work %26amp; taste pretty good. Good luck.I need a recipe for the Cajun Krab Dip they sell in tubs in the seafood section? It is cream cheese based.?
1/2 lb imitation crabmeat
8 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon hot sauce
1/2 tablespoon worcestershire sauce
1/2 tablespoon cajun seasoning
1/2 cup shredded cheddar cheese
1 bunch green onions, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
Gently fold in cheddar cheese, onions and crab.
Refrigerate at least 2 hours and adjust seasonings as desired.
I make crab dip, using canned crab. You would think imitation would not make a difference, except maybe there won't be enough crab juice. Soften your cream cheese and mash with a fork until sort of whipped. Mix in your crab. I would then use some ketchup or cocktail sauce for color. If you use cocktail sauce, don't use as much cajun spices. Add spice to taste %26amp; I would suggest chopping some green onion %26amp; throwing in. This should work %26amp; taste pretty good. Good luck.I need a recipe for the Cajun Krab Dip they sell in tubs in the seafood section? It is cream cheese based.?
1/2 lb imitation crabmeat
8 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon hot sauce
1/2 tablespoon worcestershire sauce
1/2 tablespoon cajun seasoning
1/2 cup shredded cheddar cheese
1 bunch green onions, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
Gently fold in cheddar cheese, onions and crab.
Refrigerate at least 2 hours and adjust seasonings as desired.
Does anyone have the recipe for Red Lobster Cajun Chicken Pasta?
It is one of my all time favorites, and have tried to duplicate by taste, but never get it quite right. Could someone please help me?Does anyone have the recipe for Red Lobster Cajun Chicken Pasta?
a good resource for restaurant recipes is www.copykat.comDoes anyone have the recipe for Red Lobster Cajun Chicken Pasta?
Here you go!
Red Lobster's Cajun Chicken Pasta
This stuff is JUST like theirs!! My son and daughter-in-law always get this when we eat at RL. They love this.
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with parmesean cheese
Enjoy......
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with Parmesan cheese if desired.
a good resource for restaurant recipes is www.copykat.comDoes anyone have the recipe for Red Lobster Cajun Chicken Pasta?
Here you go!
Red Lobster's Cajun Chicken Pasta
This stuff is JUST like theirs!! My son and daughter-in-law always get this when we eat at RL. They love this.
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with parmesean cheese
Enjoy......
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
8 slices green peppers
8 slices sweet red peppers
1/2-1 lb mushrooms
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
Reduce heat.
Add cream and seasonings; heat through.
Add linguine and toss; heat through.
Sprinkle with Parmesan cheese if desired.
Who works at TGI Friday's? Can anyone give me the recipe for Cajun Corn?
I cannot find the recipe anywhere online. If anyone who works there knows it, could you please give me it?
Thank you!Who works at TGI Friday's? Can anyone give me the recipe for Cajun Corn?
give this site a try. i do not work there but maybe you can find it here.
http://hubpages.com/hub/TGIFridays-Copyc鈥?/a>lip gloss colors
Thank you!Who works at TGI Friday's? Can anyone give me the recipe for Cajun Corn?
give this site a try. i do not work there but maybe you can find it here.
http://hubpages.com/hub/TGIFridays-Copyc鈥?/a>
Subscribe to:
Posts (Atom)