Does anyone know a good and easy cajun recipe?

I want to make something special for an anniversary dinner. My guy loves spicy foods like jambalaya. Does anyone know an easy recipe for jambalaya or another cajun main dish or where I can find one? Any suggestions would be appreciated!!Does anyone know a good and easy cajun recipe?
Shrimp Creole


2c diced onion


1c diced gr. pepper


1c diced celery w/ leaves


2 tsp minced fresh garlic


8 oz tomato juice


1/2c red wine


16 oz diced tomatoes


1 tsp cayenne pepper


1 tsp black pepper


1 tsp white pepper


2 tsp salt


1 tsp thyme leaves


1 tsp oregano leaves


2 tsp basil leaves


2-3 bay leaves


tobasco sauce to taste


1lb raw shrimp 36/42 peeled and deveined


Saute' onion, gr.pepper,celery and garlic until onions are translucent. Add wine to deglaze pan. Add tomato juice and cook down slightly. Add diced tomatoes and spices. Cover and let simmer on low heat for about 1/2 an hour. Add shrimp and simmer for 5-10 minutes. Taste and correct seasoning if needed.


Serve over rice.





By the way this is MY personal recipe.If you use it I hope you like it.Does anyone know a good and easy cajun recipe?
Here's a couple really yummy and easy ideas. Hope you enjoy them hun!





Cajun Shrimp





2 cups (4 sticks) melted butter


1/4 cup Worcestershire sauce


1/4 cup fresh lemon juice


2 tablespoons ground pepper


2 tablespoons hot sauce (recommended: Texas Pete)


4 cloves garlic, minced


2 teaspoons salt


5 pounds unpeeled medium shrimp


2 lemons, thinly sliced


French bread, for dipping


Preheat the oven to 400 degrees F.


Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.





Jalapeno Cracklin Corn Bread








1 cup cracklings


2 cups water


1 cup plain cornmeal (medium ground)


1 teaspoon salt


1 jalapeno, seeded and diced


Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.


Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.





Crab Cake Po Boys








6 French rolls


1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme


12 ounces lump crabmeat, drained


2 cups Remoulade Sauce, recipe follows


1 (8.5-ounce) box corn muffin mix


Vegetable oil, for frying


Tomatoes, sliced


Butter lettuce leaves, washed and dried


Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.


Preheat oven to 375 degrees F.





In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.





In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.





Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.





Remoulade Sauce:


2 tablespoons jarred capers, chopped


2 cups tartar sauce


2 teaspoons Cajun seasoning


1 teaspoon prepared horseradish


6 dashes hot pepper sauce, or to taste (recommended: Tabasco)


In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.





Jambalaya





Jambalaya Mix, recipe follows


2 1/2 cups water


1 (14-ounce) can diced tomatoes


1 (8-ounce) can tomato sauce


1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices


1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined


In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.


Jambalaya Mix:


1 cup long-grain rice


3 tablespoons dried minced onion


1 tablespoon dried parsley flakes


1 tablespoon beef bouillon granules


1/2 teaspoon dried thyme leaves


1/2 teaspoon garlic powder


1/2 teaspoon ground black pepper


1/4 teaspoon cayenne pepper


1/4 teaspoon salt


1 bay leaf





In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
Cajun Chicken Pasta (easier then it looks!)





INGREDIENTS


4 ounces linguine pasta


2 skinless, boneless chicken breast halves


2 teaspoons Cajun seasoning


2 tablespoons butter


1 red bell pepper, sliced


1 green bell pepper, sliced


4 fresh mushrooms, sliced


1 green onion, chopped


1 cup heavy cream


1/4 teaspoon dried basil


1/4 teaspoon lemon pepper


1/4 teaspoon salt


1/8 teaspoon garlic powder


1/8 teaspoon ground black pepper


1/4 cup grated Parmesan cheese


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).


Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.


Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Cajun Onion Bloomers


Recipe courtesy Paula Deen


Show: Paula's Home Cooking


Episode: Ball Game








Peanut oil, for frying


4 large onions


Beer Batter, recipe follows


Cajun seasoning, optional


Ranch dressing, optional


Fill a large cast iron Dutch oven with enough peanut oil to completely cover an onion by 1-inch. Heat the oil to 350 degrees F over medium heat. Slice top tip of onions off, but do not disturb the root end and gently peel off outer skin. With a paring knife, starting 1/2- inch from the bottom of the onion, slice down to top of onion and continue at 1/4-inch intervals until onion is sliced all the way around (like a mum flower). Gently shake each onion to open the ';petals'; more. Gently pick up onion and spoon batter onto onion ensuring every part is coated, then gently allow to drain slightly. Carefully place onion root side down into the pan of hot oil and allow it to cook until light brown in color, about 5 to 8 minutes. Remove onion with a slotted spoon and use a knife to pull apart petals that are stuck together. Place onion back into the oil but this time top side down. When the onion turns golden brown, about 5 minutes, remove it with a slotted spoon to paper towels to drain. Repeat with remaining onions. Shake onions with Cajun seasoning and serve with ranch dressing as a dipping sauce.


Beer Batter


2 1/2 cups beer


2 cups all-purpose flour


Pinch Cajun seasoning


Pinch salt


Whisk together beer, flour and seasonings; let sit on the counter for several hours.
Here is an icon in the Cajun culinary world. I will look for another recipe that I have on file, too. The website that you are going to ';Click'; on is the famous Chef Justin Wilson's recipe site.





http://rds.yahoo.com/_ylt=A0geuq.WSzRFGt…








EASY BANANAS FOSTER





1/4 Cup butter, melted


4 Tablespoons brown sugar


1-1/2 Tablespoons cinnamon


4 bananas, quartered


1/3 Cup rum


vanilla ice cream





Mix the melted butter, the sugar, and the cinnamon in a microwave safe dish. Microwave on high 4 minutes, stirring each minute. Put the bananas in the dish, coating each side thoroughly. Microwave on high 2 minutes to heat bananas through. In a measuring cup heat the rum for about 45 seconds. Pour over the bananas and light. Serve over the ice cream.