Where do you get cajun recipes?

http://www.cajunfoods.com/Where do you get cajun recipes?
you can find some at kraft foods.comWhere do you get cajun recipes?
Here's a pretty good site for you ----





www.cajun-recipes.com
you can get all of emeril's recipies from foodnetwork.com
allrecipes.com foodnetwork.com
Try this site. You can sign up for the newletter too, which is very fine. www.neworleans.com
cooking books
Cajun Oven-Fried Chicken:





Panko, fresh crunchy Japenese breadcumbs, can be found at Asian markets. They produce the crispest oven-fried chicken, so it's worth the effort. You can try curry powder in place of the Cajun seasoning.





1/3 cup low-fat buttermilk


1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)


1/2 teaspoon salt


1 cup panko (Japanese breadcrumbs)


2 chicken breast halves (about 1 pound), skinned


2 chicken drumsticks (about1/2 pound), skinned


2 chicken thighs (about 1/2 pound), skinned


Cooking spray





Preheat oven to 400掳.





Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.





Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400掳 for 40 minutes or until done, turning after 20 minutes.





Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)
Southwest Louisiana.
Short Ribs Jambalaya





2lbs. boneless beef short ribs


1 teaspoon Creole or Cajun seasoning*


2 Tablespoons vegetable oil


1 onion, chopped


1 green bell pepper, chopped


1/2 cup chopped celery


2 large cloves garlic, minced


1 (14.5oz) can diced tomatoes, drained


4 cups beef broth, divided


2 bay leaves


2 teaspoons chopped fresh thyme


2 cups long-grain white rice


8 green onions (scallions), thinly sliced





Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.





* I used Emeril's Bayou Blast Essence


--- from Cooking Pleasures magazine
Go to google and do a search on 'cajun cooking', you'll get pages of good sites. A site I have used before is... http://www.greatcajuncooking.com/
GO HERE .





http://www.gumbopages.com/recipe-page.ht鈥?/a>
Believe it or not, from Cajuns.