Any cajun recipes?

This is my favorite!


it is so good and delicious ^_^





SPICE-CRUSTED PORK TENDERLOIN WITH KIELBASA SAUSAGE GRAVY





3 tablespoons butter


3 tablespoons all purpose flour


1/2 cup minced red bell pepper


1/4 cup minced onion


1 1/2 cups canned low-salt chicken broth


1/2 cup 1/4-inch cubes kielbasa sausage* (about 2 ounces)


1/4 teaspoon cayenne pepper





2 tablespoons ground cumin


2 tablespoons ground coriander


1 teaspoon salt


1/2 teaspoon ground black pepper


24 ounces pork tenderloin, cut into 4 pieces


3 tablespoons olive oil


2 tablespoons minced fresh parsley





Preheat oven to 400掳F. Melt butter in heavy small saucepan over medium-low heat. Add flour; cook until mixture is dark golden brown, stirring frequently, about 20 minutes. Add bell pepper and onion; saut茅 3 minutes. Gradually whisk in broth. Add sausage and cayenne; increase heat and simmer 5 minutes, stirring often. Season with salt and pepper.





Mix cumin, coriander, salt, and pepper in medium bowl. Dredge pork in spices. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and brown on all sides, about 8 minutes. Transfer skillet to oven; roast pork until thermometer registers 160掳F, about 10 minutes. Transfer to cutting board. Let stand 5 minutes. Slice pork 1/2 inch thick. Divide among 4 plates. Rewarm gravy. Mix in parsley. Pour gravy over pork and serve.








The left over meat is so good on a salad...yummy!Any cajun recipes?
try this site it had a lot of recipes but if you really want something now try this...


http://www.louisianafoods.com/recipes/in鈥?/a>





................................


Baked Sausage and Rice





1 pound smoked country-style link sausage


3/4 cup chopped onions


1/2 cup catsup


2 tbs firmly packed brown sugar


1 tsp each prepared mustard and liquid smoke


1/2 tsp salt


1/4 tsp ground black pepper


3 cups cooked rice


Simmer sausage in water to cover for 10 minutes. Remove sausage and cut in 1-1/2 inch pieces. Combine with remaining ingredients. Turn into a buttered shallow 2-quart casserole. Bake, uncovered, at 350F for 20 to 25 minutes.Any cajun recipes?
Cajun Chicken-and-Rice-Stuffed Peppers:





Use Cajun seasoning (such as Spice Hunter) that doesn't list salt as its first ingredient.





2 large red bell peppers


1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces


1 1/4 teaspoons Cajun seasoning


2 teaspoons olive oil


1/2 cup chopped onion


2 garlic cloves, minced


1 1/4 cups fat-free, less-sodium chicken broth


1/2 cup uncooked converted rice


1/4 teaspoon salt


2 cups baby spinach leaves


5 teaspoons chopped fresh chives





Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.





Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; saut茅 4 minutes or until done. Remove from pan.





Add onion and garlic to pan; saut茅 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach and chives. Divide the rice mixture evenly among pepper halves.





Yield: 2 servings (serving size: 2 pepper halves)
Emerils.com
Dirty Rice





Boil long grain rice til done, set aside.





In large skillet crumble ground meat, add chopped onions %26amp; bell peppers %26amp; celery, salt, pepper, garlic powder, crushed red pepper (or just use Tony Chachere's in place of the seasoning.)





Cook over medium %26amp; low-med heat, stirring.





When meat is done %26amp; veggies are soft, combine w/ the rice %26amp; stir well.





There ya go! Can use this to stuff bell peppers, too.





*Sorry, I don't cook w/ measurements %26amp; neither did my mother... just use your judgment as to how much you want to fix.