Grilled Cajun Style Gator Tail Recipe
(from an experienced louisiana outdoorsman)
4 To 6 Lbs Gator Tail
Lemon wedges
Cajun Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, I combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. I usually lean up against the wall with my good leg extended for balance. You can fall over while shaking if not careful. This mixture may be stored for up to 3 months
When ready to cook, cut gator tail meat into 1/2'; cubes. I use a Butcher Knife and have to be very careful with my one arm, not to miss the meat. Usually, I hold the meat in place with my good foot. You can wash it again later.
Next, roll each cube in 1 tablespoon of the mixture. This is easy to do when you only have 3 fingers. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. I use my teeth to squeeze the lemons (no one will ever know) The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
This is from our Alligator recipes collection. Bon Appetite!Want a good cajun gator recipe????
I will be sure to keep that in mind if I ever see an alligator around here.Want a good cajun gator recipe????
I was researching biodiverse countries, one of which is Mexico. Many different types of crocodiles and gators there. Thanks for the recipe, but we are too far north to get the meat. Clever instructions. I'd love to see more of your recipe collection.
There's a 69-year old lady in Florida that could have used that recipe a little over a week ago . . .
You cheated! You saw my question yesterday in the China section? We have fresh crocodile at the local markets, I just don't know how to cook it!!!!
Is your recipe good? I will buy the meat and try it!!!!!!!!!!!!!!!
Thanks!!!!!!
Bit low on Alligators here in the UK...would it work using an Orange tip butterfly?
Ewwww! LoL!!!
Hmmm. I've heard this same recipe works well with nutria, too.
Haven't seen any gators around this area. (No.. California) so, so we all have our parts, if you know what I mean. And I certainly don't know where to buy any. But if I ever do I will be sure to try your recipe.
What have you got for Opossum. I do occasionally see one late at night in his travels across my backyard fence. Once I was sitting out on my patio watching the stars and something came running across my patio. I think it was a Opossum chasing a cat or visa versa. They went by so fast It was kind of hard to tell who was chasing who. Scared the H--- out of me. Maybe a little Opossum stew?
Thursday, January 7, 2010
Your best cajun/creole recipe please?
how do you make your favorite cajun/creole dish....
please include recipe....
thanks...Your best cajun/creole recipe please?
This is a very old, traditional New Orleans recipe.
Red Beans and Rice
1 lb. dried red kidney beans
2 qts. cold water
1 thick slice raw ham, cut into cubes
1/2 lb. hot sausage, slicked thick
1 bunch green onions, including green tops
1 bell pepper
2 stalks celery
3 medium sized onions
large pinch of ground thyme
4 bay leaves
cayenne pepper or tabasco sauce
salt, pepper
Rinse kidney beans, sorting out any that look bad. Put beans in a 3-4 quart pot with water, ham, and sausage. Set uncovered over medium heat. While water is heating, chop and add veggies, then add thyme and bay leaves.
When mixture boils, reduce heat and cover. Stir every 20-30 minutes for 3 hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again in 1/2 hour.
Forty minutes after mashing the beans, taste and season with salt, pepper, cayenne pepper or pepper sauce. (Don't use too much. This should be subtly flavored.) Continue to simmer another 1/2 hr. while preparing rice. Ladle beans over rice to serve.
The veggies cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.Your best cajun/creole recipe please?
OYSTERS CARNIVAL
from LeRuth's Restaurant
5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (reserve the liquor) and chopped
1-1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
6 lemon wedges for garnish
In an iron skillet saut茅 the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.
Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.
Serves 6.
SHRIMP UGGIE
Marinade:
1-1/2 cups olive oil (not extra-virgin)
1/2 cup ketchup
2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp)
1 tablespoon fresh squeezed lemon juice
1 tablespoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded and cut into 1'; pieces
1 small red onion, peeled and chopped
1 teaspoon chopped fresh Italian flat-leaf parsley
2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional)
3 medium red-skinned potatoes, cut into 1'; cubes and boiled until just tender
4 chives, finely chopped
Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.
Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.
Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure.
YIELD: 4 servings.
CRAWFISH BOULETTES
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
I just typed like 2 pages of Justin Wilson recipes and accidentally hit the clear button. I am not typing that again. Find a Justin Wilson cookbook on the net, he is the quintessential Cajun cook. He's also used to be the best thing on PBS. Find a recipe for Gumbo, Jambalaya, Crawfish Etouffe, Crawfish bisque, and Blackened catfish.Good luck.
Ingredients
1 (12 ounce) package hot dogs, sliced
1 small head of cabbage, chopped chunky (any kind except Savory)
1 green pepper, chopped chunky
1 medium yellow onion, finely chopped
1 tablespoon garlic, minced (3-4 fresh cloves)
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1-2 teaspoon hot sauce (4-5 good shakes)
2 cups cooked white rice
2 cups cooked cabbage water
1 tablespoon cooking oil (olive, canola, or vegetable)
1/2 teaspoon black pepper (to taste)
Directions
1Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
2Do not throw away the cabbage water!
3Cook the rice now too.
4Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
5Add cumin, black pepper, and garlic and saute another 30 seconds.
6Add the tomato paste and 1 cup of the cabbage water.
7Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
8Let this simmer 10-15 minutes.
9Add the tabasco sauce.
10Serve over hot rice.
Enjoy!(:
mais sha yu trow som dat chiken in dat gumbo put a lil roux and trow som dat sausage in der an som onions an peppers and some dat tony chachares and cook dat down wit som dat water an saawweee it be good sha
please include recipe....
thanks...Your best cajun/creole recipe please?
This is a very old, traditional New Orleans recipe.
Red Beans and Rice
1 lb. dried red kidney beans
2 qts. cold water
1 thick slice raw ham, cut into cubes
1/2 lb. hot sausage, slicked thick
1 bunch green onions, including green tops
1 bell pepper
2 stalks celery
3 medium sized onions
large pinch of ground thyme
4 bay leaves
cayenne pepper or tabasco sauce
salt, pepper
Rinse kidney beans, sorting out any that look bad. Put beans in a 3-4 quart pot with water, ham, and sausage. Set uncovered over medium heat. While water is heating, chop and add veggies, then add thyme and bay leaves.
When mixture boils, reduce heat and cover. Stir every 20-30 minutes for 3 hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again in 1/2 hour.
Forty minutes after mashing the beans, taste and season with salt, pepper, cayenne pepper or pepper sauce. (Don't use too much. This should be subtly flavored.) Continue to simmer another 1/2 hr. while preparing rice. Ladle beans over rice to serve.
The veggies cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.Your best cajun/creole recipe please?
OYSTERS CARNIVAL
from LeRuth's Restaurant
5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (reserve the liquor) and chopped
1-1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
6 lemon wedges for garnish
In an iron skillet saut茅 the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.
Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.
Serves 6.
SHRIMP UGGIE
Marinade:
1-1/2 cups olive oil (not extra-virgin)
1/2 cup ketchup
2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp)
1 tablespoon fresh squeezed lemon juice
1 tablespoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded and cut into 1'; pieces
1 small red onion, peeled and chopped
1 teaspoon chopped fresh Italian flat-leaf parsley
2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional)
3 medium red-skinned potatoes, cut into 1'; cubes and boiled until just tender
4 chives, finely chopped
Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.
Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.
Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure.
YIELD: 4 servings.
CRAWFISH BOULETTES
1 pound crawfish tails, preferably with fat
1 onion, finely chopped
4 cloves garlic, minced
1/4 cup parsley, finely chopped
6 green onions, chopped
1 cup bread crumbs
1-2 tablespoons Creole seasoning, or to taste
4 eggs, beaten separately (two and two)
1 tablespoon Worcestershire sauce
1/4-1/2 teaspoon hot sauce, to taste
Salt and freshly ground black pepper, to taste
Flour, cracker meal or corn meal for breading
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
I just typed like 2 pages of Justin Wilson recipes and accidentally hit the clear button. I am not typing that again. Find a Justin Wilson cookbook on the net, he is the quintessential Cajun cook. He's also used to be the best thing on PBS. Find a recipe for Gumbo, Jambalaya, Crawfish Etouffe, Crawfish bisque, and Blackened catfish.Good luck.
Ingredients
1 (12 ounce) package hot dogs, sliced
1 small head of cabbage, chopped chunky (any kind except Savory)
1 green pepper, chopped chunky
1 medium yellow onion, finely chopped
1 tablespoon garlic, minced (3-4 fresh cloves)
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1-2 teaspoon hot sauce (4-5 good shakes)
2 cups cooked white rice
2 cups cooked cabbage water
1 tablespoon cooking oil (olive, canola, or vegetable)
1/2 teaspoon black pepper (to taste)
Directions
1Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
2Do not throw away the cabbage water!
3Cook the rice now too.
4Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
5Add cumin, black pepper, and garlic and saute another 30 seconds.
6Add the tomato paste and 1 cup of the cabbage water.
7Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
8Let this simmer 10-15 minutes.
9Add the tabasco sauce.
10Serve over hot rice.
Enjoy!(:
mais sha yu trow som dat chiken in dat gumbo put a lil roux and trow som dat sausage in der an som onions an peppers and some dat tony chachares and cook dat down wit som dat water an saawweee it be good sha
Easy Cajun Creole Recipe?
Spicy Chicken Creole
This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.
4 Tbs Extra Virgin Olive Oil
1陆 cups Green Bell Pepper, chopped
1陆 cups Onion, chopped
1陆 cups Celery, chopped
3 cloves Garlic, minced
1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces Tomatoes, Whole Canned
1 Tbs. Paprika
1/2 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper, fresh ground
1 cup Water
1 Bay Leaf
4 Tbs. Corn Starch
1/2 Cup Ice Water
2 Cups Rice, cooked
1 Heat Olive oil in a deep saut茅 pan over medium heat.
2 Lightly saut茅 the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.
Servings: 4
Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 272.67
Calories From Fat (10%) 28.55
% Daily Value
Total Fat 3.34g 5%
Saturated Fat 0.61g 3%
Cholesterol 10.30mg 3%
Sodium 649.40mg 27%
Potassium 957.73mg 27%
Carbohydrates 53.06g 18%
Dietary Fiber 6.18g 25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g 20%
MyPoints 4.9Easy Cajun Creole Recipe?
Cajun Chicken Pasta
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
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.
Easy Cajun Creole Recipe?
It probably isn't authentic but it is AWESOME!!!
2-3 grilled chicken breasts, sliced
1 piece andouille sausage, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 package fettucini noodles (or angel hair if you prefer)
CAJUN SEASONING
Heavy cream
Cream cheese
Garlic Powder
Butter
_______________________
In a sauce pan, heat 2 cups heavy cream, add in 1 pkg. cream cheese and 1 tsp. garlic powder. Salt.pepper to taste. and 2 pats of butter.
Stir until fully combined/melted --- medium heat.
Add in 1-2 full T of cajun seasoning to sauce and stir.
Gently sautee sliced peppers in a little oil and then add to the sauce.
Add chicken and sausage to sauce and stir.
Serve over pasta.
SHRIMP CREOLE
3 lb. peeled raw shrimp
1 med. onion chopped
2 bay leaves ( i use old bay )
salt and red pepper to taste
1 c. cooking oil
1/2 clove garlic chopped
2 cans tomato paste with 2 can water
Saute onion,garlic and leaves(or seasoning)
add tomato paste and water.
Cook on low about 1 hr
add shrimp cook till done
serve over rice
check here:http://www.chefrick.com/baked-fish-creole/
This is my variation of Shrimp Creole for those who prefer to not eat shellfish. Some people are allergic to shellfish and are unable to eat any variety of it. This gives them an alternative using chicken, but the flavor is definitely still there for lovers of Creole.
4 Tbs Extra Virgin Olive Oil
1陆 cups Green Bell Pepper, chopped
1陆 cups Onion, chopped
1陆 cups Celery, chopped
3 cloves Garlic, minced
1 pound Chicken, Boneless, Skinless Breast Meat, trimmed and cubed
28 ounces Tomatoes, Whole Canned
1 Tbs. Paprika
1/2 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper, fresh ground
1 cup Water
1 Bay Leaf
4 Tbs. Corn Starch
1/2 Cup Ice Water
2 Cups Rice, cooked
1 Heat Olive oil in a deep saut茅 pan over medium heat.
2 Lightly saut茅 the bell pepper, celery and onions.
3 Add the cubed chicken and stir to lightly brown all sides.
4 Add the garlic and stir to combine all ingredients.
5 Add the tomatoes, paprika, cayenne, salt, pepper, Bay leaf and water. Stir to combine ingredients.
6 Reduce heat, cover pan with lid and simmer for 25 minutes.
7 When cooking has finished, combine the corn starch with the ice water. Stir to make a paste. Add to the pan and stir continuously until mixture is thickened.
8 Serve over rice.
Servings: 4
Cooking Tips
Put a damp paper towel under your cutting board to prevent it from moving.
Either dice the chicken after chopping the vegetables or use a seperate cutting board for the chicken to prevent cross contamination.
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 272.67
Calories From Fat (10%) 28.55
% Daily Value
Total Fat 3.34g 5%
Saturated Fat 0.61g 3%
Cholesterol 10.30mg 3%
Sodium 649.40mg 27%
Potassium 957.73mg 27%
Carbohydrates 53.06g 18%
Dietary Fiber 6.18g 25%
Sugar 13.67g
Sugar Alcohols 0.00g
Net Carbohydrates 46.88g
Protein 9.86g 20%
MyPoints 4.9Easy Cajun Creole Recipe?
Cajun Chicken Pasta
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
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.
Easy Cajun Creole Recipe?
It probably isn't authentic but it is AWESOME!!!
2-3 grilled chicken breasts, sliced
1 piece andouille sausage, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 package fettucini noodles (or angel hair if you prefer)
CAJUN SEASONING
Heavy cream
Cream cheese
Garlic Powder
Butter
_______________________
In a sauce pan, heat 2 cups heavy cream, add in 1 pkg. cream cheese and 1 tsp. garlic powder. Salt.pepper to taste. and 2 pats of butter.
Stir until fully combined/melted --- medium heat.
Add in 1-2 full T of cajun seasoning to sauce and stir.
Gently sautee sliced peppers in a little oil and then add to the sauce.
Add chicken and sausage to sauce and stir.
Serve over pasta.
SHRIMP CREOLE
3 lb. peeled raw shrimp
1 med. onion chopped
2 bay leaves ( i use old bay )
salt and red pepper to taste
1 c. cooking oil
1/2 clove garlic chopped
2 cans tomato paste with 2 can water
Saute onion,garlic and leaves(or seasoning)
add tomato paste and water.
Cook on low about 1 hr
add shrimp cook till done
serve over rice
check here:http://www.chefrick.com/baked-fish-creole/
I am looking for an old Cajun cake recipe...Syrup cake?
Recipe #1:
http://www.saveur.com/article/Food/Acadi鈥?/a>
Recipe #2:
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://www.saveur.com/article/Food/Acadi鈥?/a>
Recipe #2:
http://www.realcajunrecipes.com/recipes/鈥?/a>
A good cajun/creole recipe for mardi gras?
anyone have a good easy cajun recipe we can fix for mardi grasA good cajun/creole recipe for mardi gras?
Shrimp Gumbo
1. 1 pound smoked sausage, cut into 1/4 inch rounds
2. 1/2 cup vegetable oil
3. 1 (4 pound) chicken, cut into parts
4. 2/3 cup all-purpose flour
5. 2 cups chopped onion
6. 1/2 cup chopped green onions
7. 2/3 cup green bell pepper, finely chopped
8. 2 tablespoons chopped fresh parsley
9. 1 tablespoon minced garlic
10. 2 pounds medium shrimp - peeled and devined
11. 8 cups water
12. salt to taste
13. ground black pepper to taste
14. 1/8 teaspoon cayenne pepper
15. 1 teaspoon dried thyme
16. 2 bay leaves
17. file powder
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.A good cajun/creole recipe for mardi gras?
Jambalaya Casserole --
INGREDIENTS
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1 1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1 1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce
1 tablespoon salt
1 tablespoon pepper
DIRECTIONS
In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Shrimp or Chicken Etouffee is wonderful!! When I make this with chicken I use boneless chicken cut into little chunks. This is a basic recipe... I usually throw in some old bay seasoning as well.
Ingredients:
* 6 tablespoons butter
* 3 tablespoons flour
* 1 cup chopped onion
* 6 green onions and tops, chopped
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 2 cups water
* 3 pounds shrimp, peeled,deveined
* 1/4 cup chopped parsley
* salt and pepper, to taste
* 1 small bay leaf
* tabasco sauce, to taste
* hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Procedure: Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil.
You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Cajun Meatballs
1 脗陆 pounds ground meat
1 cup bread crumbs
1 egg
脗录 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
脗陆 cup salad oil
脗陆 cup chopped bell pepper
1 medium onion
脗录 cup green onion tops and bottoms
Red pepper to taste
Flour
5 cups water
Procedure: Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and saute peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.
Here's one:
Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over (or 3 15 oz cans)
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. If using canned beans, skip this step.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) If using canned beans, cook about 1 hour.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Although there are few animals safe from a cajun,a pot of squirrel and black gravy is a favorite.Add red beans and rice with cornbread and you have a winner.
Happy Fat Tuesday! I'm makin' Dirty Rice! Son of a gun they're havin' fun on the Bayou!skin disorder
Shrimp Gumbo
1. 1 pound smoked sausage, cut into 1/4 inch rounds
2. 1/2 cup vegetable oil
3. 1 (4 pound) chicken, cut into parts
4. 2/3 cup all-purpose flour
5. 2 cups chopped onion
6. 1/2 cup chopped green onions
7. 2/3 cup green bell pepper, finely chopped
8. 2 tablespoons chopped fresh parsley
9. 1 tablespoon minced garlic
10. 2 pounds medium shrimp - peeled and devined
11. 8 cups water
12. salt to taste
13. ground black pepper to taste
14. 1/8 teaspoon cayenne pepper
15. 1 teaspoon dried thyme
16. 2 bay leaves
17. file powder
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.A good cajun/creole recipe for mardi gras?
Jambalaya Casserole --
INGREDIENTS
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1 1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1 1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce
1 tablespoon salt
1 tablespoon pepper
DIRECTIONS
In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Shrimp or Chicken Etouffee is wonderful!! When I make this with chicken I use boneless chicken cut into little chunks. This is a basic recipe... I usually throw in some old bay seasoning as well.
Ingredients:
* 6 tablespoons butter
* 3 tablespoons flour
* 1 cup chopped onion
* 6 green onions and tops, chopped
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 2 cups water
* 3 pounds shrimp, peeled,deveined
* 1/4 cup chopped parsley
* salt and pepper, to taste
* 1 small bay leaf
* tabasco sauce, to taste
* hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Procedure: Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil.
You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Cajun Meatballs
1 脗陆 pounds ground meat
1 cup bread crumbs
1 egg
脗录 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
脗陆 cup salad oil
脗陆 cup chopped bell pepper
1 medium onion
脗录 cup green onion tops and bottoms
Red pepper to taste
Flour
5 cups water
Procedure: Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and saute peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.
Here's one:
Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over (or 3 15 oz cans)
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. If using canned beans, skip this step.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) If using canned beans, cook about 1 hour.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Although there are few animals safe from a cajun,a pot of squirrel and black gravy is a favorite.Add red beans and rice with cornbread and you have a winner.
Happy Fat Tuesday! I'm makin' Dirty Rice! Son of a gun they're havin' fun on the Bayou!
Cajun meatball recipe?
i need a cajun meatball recipe fast. im making blackeyed peas for new years in the crockpot and im adding buffalo meatballs. i know i want them to have rice and cajuny goodness but the problem is i dont know how to make meatballs stay together. someone please help!!!!!!!!!!!!!! remember they are buffalo and going in a crock pot so if you have a regular meatball recipe give me ideas on how to slow cook them.Cajun meatball recipe?
I would highly suggest browning in some fashion before adding to the crockpot
# 1 pound lean ground beef ( use your buffalo)
# 1 1/2 teaspoons hot pepper sauce
# 2 tablespoons Cajun seasoning
# 1 tablespoon Worcestershire sauce
# 1 tablespoon dried parsley
# 1/4 cup finely chopped onion
# 1/4 cup fresh bread crumbs
# 1/4 cup milk
# 1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.Cajun meatball recipe?
Which ever recipe you use, you will need to pre-cook your meatballs on the stovetop or in the oven before you put them in the crock pot or they won't stay together.
2 pounds lean ground beef, bison will work
1 beaten egg
1/2 c. milk
2/3 c. rice (raw)
1 tsp. salt
Sauce:
2 1/2 cups tomatoes
1 1/2 cups water or broth
2 tbsp. chopped onion
1 tsp. salt
1 tsp. basil
Combine ground meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-stick cooking spray or add a little oil to the skillet. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low.
Serves 6.
http://www.hotcajunrecipes.com/
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Appetizer-Meatballs/Detail.aspx
I would highly suggest browning in some fashion before adding to the crockpot
# 1 pound lean ground beef ( use your buffalo)
# 1 1/2 teaspoons hot pepper sauce
# 2 tablespoons Cajun seasoning
# 1 tablespoon Worcestershire sauce
# 1 tablespoon dried parsley
# 1/4 cup finely chopped onion
# 1/4 cup fresh bread crumbs
# 1/4 cup milk
# 1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.Cajun meatball recipe?
Which ever recipe you use, you will need to pre-cook your meatballs on the stovetop or in the oven before you put them in the crock pot or they won't stay together.
2 pounds lean ground beef, bison will work
1 beaten egg
1/2 c. milk
2/3 c. rice (raw)
1 tsp. salt
Sauce:
2 1/2 cups tomatoes
1 1/2 cups water or broth
2 tbsp. chopped onion
1 tsp. salt
1 tsp. basil
Combine ground meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-stick cooking spray or add a little oil to the skillet. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low.
Serves 6.
http://www.hotcajunrecipes.com/
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Appetizer-Meatballs/Detail.aspx
Cajun Crawfish Recipe?
If any one out there knows any awesome amazing cajun crawfish seasoning and the way to make it. We went to a restaurant in our city of Garden Grove, in the OC...Cali..called Boiling Crab, and we want to make some at home. But we've never cooked crawfish or cajun style ever. So if anyone can help out with an awesome recipe that compares to Boiling Crabs. Thanks!Cajun Crawfish Recipe?
You gonna like this:
http://whatscookingamerica.net/Seafood/C鈥?/a>Cajun Crawfish Recipe?
Here's your lesson in cooking crawfish and enjoying every delicious bite:
BAYOU BUTTER CRAWFISH
3 quarts water
1 tablespoon salt
Freshly ground black pepper, to taste
2 teaspoons ground cardamom
2 teaspoons ground allspice
20 allspice berries, crushed
6 bay leaves
1 teaspoon ground cloves
1 teaspoon caraway seeds, crushed
1 lemon, halved
2 pounds crawfish, rinsed briefly in cold water
Flavored Butter:
4 tablespoons (1/2 stick) butter, melted
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Salt %26amp; freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
1. Heat the water in a large pot, and add the salt, a generous amount of pepper, and the cardamom, ground allspice and berries, bay leaves, ground cloves, and caraway seeds. Squeeze the lemon into the water and add the halves. Bring to a boil, then reduce the heat, cover and simmer 15 minutes.
2. Add the crawfish all at once, and bring back to a boil. Reduce the heat again and simmer just until cooked through 4 to 5 minutes.
3. Meanwhile, stir all the butter ingredients together in a small bowl.
4. Drain the crawfish and serve in a large bowl, with flavored butter on the side.
(About 2 portions)
To eat the crawfish: snap the head from the tail. Peel the shell off the tail in rings, and enjoy the sweet meat!
Makes me hungry! Hope you enjoy!
You gonna like this:
http://whatscookingamerica.net/Seafood/C鈥?/a>Cajun Crawfish Recipe?
Here's your lesson in cooking crawfish and enjoying every delicious bite:
BAYOU BUTTER CRAWFISH
3 quarts water
1 tablespoon salt
Freshly ground black pepper, to taste
2 teaspoons ground cardamom
2 teaspoons ground allspice
20 allspice berries, crushed
6 bay leaves
1 teaspoon ground cloves
1 teaspoon caraway seeds, crushed
1 lemon, halved
2 pounds crawfish, rinsed briefly in cold water
Flavored Butter:
4 tablespoons (1/2 stick) butter, melted
1 tablespoon fresh lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Salt %26amp; freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley
1. Heat the water in a large pot, and add the salt, a generous amount of pepper, and the cardamom, ground allspice and berries, bay leaves, ground cloves, and caraway seeds. Squeeze the lemon into the water and add the halves. Bring to a boil, then reduce the heat, cover and simmer 15 minutes.
2. Add the crawfish all at once, and bring back to a boil. Reduce the heat again and simmer just until cooked through 4 to 5 minutes.
3. Meanwhile, stir all the butter ingredients together in a small bowl.
4. Drain the crawfish and serve in a large bowl, with flavored butter on the side.
(About 2 portions)
To eat the crawfish: snap the head from the tail. Peel the shell off the tail in rings, and enjoy the sweet meat!
Makes me hungry! Hope you enjoy!
Creamy Cajun Spicy sauce recipe needed!!?
I once had the most divine blackened pork tenderloin with some sort of cajun/spicy cream sauce. The sauce was a light orange/peach color, it was served warm over the sliced pork. It was not especially thick but it wasn't thin either. I would love to find a recipe like that, I can figure out the blackened pork but I need help with the sauce, any ideas?Creamy Cajun Spicy sauce recipe needed!!?
CAJUN CHICKEN PASTA
SAUCE (do after chicken) :
3 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream
OR
4 tbsp. butter
3 tbsp. flour
2 1/2 c. skim milk
1 c. cream
Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.
BLACKENED CHICKEN (do first) :
1 tbsp. sweet paprika
2 1/2 tsp. salt (or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
6-8 chicken breast halves (skinless/boneless) - salt each piece lightly
Diced green onions, diced tomatoes and diced olives
Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).
Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.Creamy Cajun Spicy sauce recipe needed!!?
Instead of adding salt to these sauce recipes, add Tony Chachere's, Zatarain's, or other Cajun/Creole seasoning blend to spice it up a little.
Medallions of Pork With Thyme Mushroom Cream Sauce
1 pork tenderloin (about 1 陆 pounds), sliced into 陆 inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for saut茅ing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt %26amp; pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream %26amp; hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
---------------------------------
Pork Tenderloin with Dijon Cream
Serves: 2
Prep time: 15 min Cook time: 15 min
1# pork tenderloin, cut into 2'; slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1'; thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick, add 录 cup or less of water or milk.
** you can double the sauce ingredients so there is enough to pour over white or brown rice
----------------------------------
I've made similar dishes many times. Blacken the pork in your pan, then simply add a few ounces of heavy cream. The cream will absorb all the flavors and color from the pan. The longer you cook it, the thicker and more concentrated it will get. This is just like the pan sauce for a steak au poivre.
This ones the easiest one in the world , reduce your heavy cream and some blackening seasoning in a large pot , it will tend foam up fast when it comes to a boil so using a large pot , say a 2-3 gallon pot to a quart of cream. When its close to being finished reducing the bubble will get very large around the side of the pot,watch close.If you reduce too much add a little more creamThickness is a personal preference and can be adjusted with fresh cream before serving.Good luck
CAJUN CHICKEN PASTA
SAUCE (do after chicken) :
3 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream
OR
4 tbsp. butter
3 tbsp. flour
2 1/2 c. skim milk
1 c. cream
Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.
BLACKENED CHICKEN (do first) :
1 tbsp. sweet paprika
2 1/2 tsp. salt (or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
6-8 chicken breast halves (skinless/boneless) - salt each piece lightly
Diced green onions, diced tomatoes and diced olives
Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).
Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.Creamy Cajun Spicy sauce recipe needed!!?
Instead of adding salt to these sauce recipes, add Tony Chachere's, Zatarain's, or other Cajun/Creole seasoning blend to spice it up a little.
Medallions of Pork With Thyme Mushroom Cream Sauce
1 pork tenderloin (about 1 陆 pounds), sliced into 陆 inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for saut茅ing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly
HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.
REDUCE heat to medium. Add mushrooms, thyme, salt %26amp; pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.
STIR in cream %26amp; hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.
---------------------------------
Pork Tenderloin with Dijon Cream
Serves: 2
Prep time: 15 min Cook time: 15 min
1# pork tenderloin, cut into 2'; slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1'; thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick, add 录 cup or less of water or milk.
** you can double the sauce ingredients so there is enough to pour over white or brown rice
----------------------------------
I've made similar dishes many times. Blacken the pork in your pan, then simply add a few ounces of heavy cream. The cream will absorb all the flavors and color from the pan. The longer you cook it, the thicker and more concentrated it will get. This is just like the pan sauce for a steak au poivre.
This ones the easiest one in the world , reduce your heavy cream and some blackening seasoning in a large pot , it will tend foam up fast when it comes to a boil so using a large pot , say a 2-3 gallon pot to a quart of cream. When its close to being finished reducing the bubble will get very large around the side of the pot,watch close.If you reduce too much add a little more creamThickness is a personal preference and can be adjusted with fresh cream before serving.Good luck
What's the recipe for Cajun Chicken Pasta?
creamy cajum chicken pasta
Ingredients
* 2 boneless skinless chicken breasts, cut into thin strips
* 4 ounces linguine, cooked al dente
* 2 teaspoons cajun seasoning
* 2 tablespoons butter
* 1 thinly sliced green onion
* 1-2 cup heavy whipping cream
* 2 tablespoons chopped sun-dried tomatoes
* 1/4 teaspoon salt
* 1/4 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon garlic powder
* 1/4 cup grated parmesan cheese
Directions
1.
1
Place chicken and Cajun seasoning in a bowl and toss to coat.
2.
2
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3.
3
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4.
4
Pour over hot linguine and toss,with Parmesan cheese.
What's the recipe for Cajun Chicken Pasta?
Heres something I use:
I take:
3 - 4 Chicken breast fillets
2 - jars Alfredo Sauce ( I use the brand Classico)
Blackened Seasoning or Cajun Seasoning
3 - 4 minced garlic cloves or about 1Tbsp and a 1/2
Penne pasta
Shredded Mozzarella cheese
Diced tomato and diced red onion
Season the chicken breast with the Blackened/Cajun seasoning, salt and pepper. Cook. When done cut up into slices or you can cut into bite size pieces. Set aside to add to sauce later.
In pot saut茅 the garlic in some butter or olive oil for at least 3 minutes. Add the Alfredo sauce, stir. Now you can add the chicken straight to the pot and just stir in or you can serve on top.
I Put everything into a baking dish and sprinkle the top with tomato and red onion and the mozzarella cheese, bake @ 350 till the cheese melts.
Serve with Caesar salad and Garlic bread.What's the recipe for Cajun Chicken Pasta?
there is a lot of different kind but here is one.:
INGREDIENTS (Nutrition)
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Ingredients
4 ounces linguine
2 boneless skinless 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
1Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.
3In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
4Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes.
5Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through.
6Add the cooked linguine, toss and heat through.
7Sprinkle with grated Parmesan cheese and serve
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Ingredients
* 2 boneless skinless chicken breasts, cut into thin strips
* 4 ounces linguine, cooked al dente
* 2 teaspoons cajun seasoning
* 2 tablespoons butter
* 1 thinly sliced green onion
* 1-2 cup heavy whipping cream
* 2 tablespoons chopped sun-dried tomatoes
* 1/4 teaspoon salt
* 1/4 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon garlic powder
* 1/4 cup grated parmesan cheese
Directions
1.
1
Place chicken and Cajun seasoning in a bowl and toss to coat.
2.
2
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3.
3
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4.
4
Pour over hot linguine and toss,with Parmesan cheese.
What's the recipe for Cajun Chicken Pasta?
Heres something I use:
I take:
3 - 4 Chicken breast fillets
2 - jars Alfredo Sauce ( I use the brand Classico)
Blackened Seasoning or Cajun Seasoning
3 - 4 minced garlic cloves or about 1Tbsp and a 1/2
Penne pasta
Shredded Mozzarella cheese
Diced tomato and diced red onion
Season the chicken breast with the Blackened/Cajun seasoning, salt and pepper. Cook. When done cut up into slices or you can cut into bite size pieces. Set aside to add to sauce later.
In pot saut茅 the garlic in some butter or olive oil for at least 3 minutes. Add the Alfredo sauce, stir. Now you can add the chicken straight to the pot and just stir in or you can serve on top.
I Put everything into a baking dish and sprinkle the top with tomato and red onion and the mozzarella cheese, bake @ 350 till the cheese melts.
Serve with Caesar salad and Garlic bread.What's the recipe for Cajun Chicken Pasta?
there is a lot of different kind but here is one.:
INGREDIENTS (Nutrition)
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Ingredients
4 ounces linguine
2 boneless skinless 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
1Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.
3In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
4Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes.
5Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through.
6Add the cooked linguine, toss and heat through.
7Sprinkle with grated Parmesan cheese and serve
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Cajun clarks baked bean recipe?
Cajun Clark's Baked Bean recipe
2 1/2 cups dry beans
1 small onion, chopped
1/2 teaspoon pepper
1/4 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons catsup
6 tablespoons molasses
2 ounce piece of salt pork
1 tablespoon dry mustard
Soak beans overnight in water. The next day boil beans for 1 hour. (Or follow directions on package which should include a method of preparing beans for use in as little as 1 hour).
Add salt pork, onions, and all other ingredients. Cover with water and cook in bean pot in the oven for 3 hours at 325潞F.
Option: Cook in a crock pot on High for 3 hours, or Low for 10 to 12 hours. Add water as needed.Cajun clarks baked bean recipe?
2 1/2 cups dry beans
1 small onion, chopped
1/2 teaspoon pepper
1/4 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons catsup
6 tablespoons molasses
2 ounce piece of salt pork
1 tablespoon dry mustard
Soak beans overnight in water. The next day boil beans for 1 hour. (Or follow directions on package which should include a method of preparing beans for use in as little as 1 hour).
Add salt pork, onions, and all other ingredients. Cover with water and cook in bean pot in the oven for 3 hours at 325潞F.
Option: Cook in a crock pot on High for 3 hours, or Low for 10 to 12 hours. Add water as needed.skin disorder
2 1/2 cups dry beans
1 small onion, chopped
1/2 teaspoon pepper
1/4 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons catsup
6 tablespoons molasses
2 ounce piece of salt pork
1 tablespoon dry mustard
Soak beans overnight in water. The next day boil beans for 1 hour. (Or follow directions on package which should include a method of preparing beans for use in as little as 1 hour).
Add salt pork, onions, and all other ingredients. Cover with water and cook in bean pot in the oven for 3 hours at 325潞F.
Option: Cook in a crock pot on High for 3 hours, or Low for 10 to 12 hours. Add water as needed.Cajun clarks baked bean recipe?
2 1/2 cups dry beans
1 small onion, chopped
1/2 teaspoon pepper
1/4 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons catsup
6 tablespoons molasses
2 ounce piece of salt pork
1 tablespoon dry mustard
Soak beans overnight in water. The next day boil beans for 1 hour. (Or follow directions on package which should include a method of preparing beans for use in as little as 1 hour).
Add salt pork, onions, and all other ingredients. Cover with water and cook in bean pot in the oven for 3 hours at 325潞F.
Option: Cook in a crock pot on High for 3 hours, or Low for 10 to 12 hours. Add water as needed.
Recipe with Cajun seasoning needed?
I need a good home-cookin recipe so I can use some cajun seasoning I bought recently. I AM A VEGETARIAN
Also, what's the difference between cajun seasoning %26amp; creole seasoning anyway?Recipe with Cajun seasoning needed?
you could make a vegetarian jambalaya. saute onion and garlic, then add vegetable broth, a can each of black beans (drained) corn (drained) and diced tomatoes (undrained) and your spices ( i always use thyme, pepper flakes, cumin, salt and pepper..sometimes paprika...i don't know what is in cajun seasoning, but i'm sure you could look the two up on a recipe website, like allrecipes.com). and to all of that you add a cup or two of rice, depending on how much broth you've used. i use a mixture of quinoa and brown rice if i have it on hand and that is really really good!
let it boil, turn it to low, cover and let it cook until the liquid is almost gone, uncover and cook about 5-10 mins more, stirring it just a couple of times. and there you have it. Recipe with Cajun seasoning needed?
I hope this helps.
Cajun cuisine is sometimes confused with Creole cuisine, and many outside of Louisiana don't make the distinction. Creole is more city 鈥?urban, cosmopolitan, and inspired by the French, Spanish, African, and Italian influences of New Orleans 鈥?while Cajun dishes have more of a French influence, filtered through common (to Louisiana) ingredients and techniques. This matter is complicated by the sharing of several dishes between the cuisines, including gumbo, gumbo z'herbes (a vegetarian gumbo), seafood 脿 l'茅touff茅e, and jambalaya, although New Orleans jambalaya and gumbo are prepared differently from their Cajun counterparts.
As for a good home cooking meal do some vegetarian gumbo.
Here's a recipe for Fire Roasted Vegetarian Gumbo:
http://allrecipes.com/Recipe/Fire-Roaste鈥?/a>
If you don't like that recipe you can use allrecipes.com to search for a recipe you like. My mother is a chef, and I like to cook, and both her and I both use allrecipes.com.
fried egg plant! just slice them thinly fry them in some vegetable oil and sprinkle with seasoning
Also, what's the difference between cajun seasoning %26amp; creole seasoning anyway?Recipe with Cajun seasoning needed?
you could make a vegetarian jambalaya. saute onion and garlic, then add vegetable broth, a can each of black beans (drained) corn (drained) and diced tomatoes (undrained) and your spices ( i always use thyme, pepper flakes, cumin, salt and pepper..sometimes paprika...i don't know what is in cajun seasoning, but i'm sure you could look the two up on a recipe website, like allrecipes.com). and to all of that you add a cup or two of rice, depending on how much broth you've used. i use a mixture of quinoa and brown rice if i have it on hand and that is really really good!
let it boil, turn it to low, cover and let it cook until the liquid is almost gone, uncover and cook about 5-10 mins more, stirring it just a couple of times. and there you have it. Recipe with Cajun seasoning needed?
I hope this helps.
Cajun cuisine is sometimes confused with Creole cuisine, and many outside of Louisiana don't make the distinction. Creole is more city 鈥?urban, cosmopolitan, and inspired by the French, Spanish, African, and Italian influences of New Orleans 鈥?while Cajun dishes have more of a French influence, filtered through common (to Louisiana) ingredients and techniques. This matter is complicated by the sharing of several dishes between the cuisines, including gumbo, gumbo z'herbes (a vegetarian gumbo), seafood 脿 l'茅touff茅e, and jambalaya, although New Orleans jambalaya and gumbo are prepared differently from their Cajun counterparts.
As for a good home cooking meal do some vegetarian gumbo.
Here's a recipe for Fire Roasted Vegetarian Gumbo:
http://allrecipes.com/Recipe/Fire-Roaste鈥?/a>
If you don't like that recipe you can use allrecipes.com to search for a recipe you like. My mother is a chef, and I like to cook, and both her and I both use allrecipes.com.
fried egg plant! just slice them thinly fry them in some vegetable oil and sprinkle with seasoning
Chili's Cajun Chicken Pasta Recipe..... anyone?
Ok, I am in love with Chili's Cajun Chicken Pasta... all the recipes on the internet seem to be for where you mix the chicken in... anyone got one like chili's where the chicken is spicy, and flame broiled?? and the sauce in the pasta is also just like chili's? Thanks for you help.Chili's Cajun Chicken Pasta Recipe..... anyone?
I love that dish too! Here's a recipe that sounds really close to it!
Bayou Pasta With Chicken (Copycat Chilis Cajun Chicken Pasta)
Note from Chef:
';I got this recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!';
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breasts
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slick chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.Chili's Cajun Chicken Pasta Recipe..... anyone?
CHILI'S GRILLED CHICKEN PASTA
2 boneless skinless chicken breast halves, cut into strips
2 tsp. Cajun seasoning
2 T. butter or margarine
1 to 2 C. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
4 oz. linguine or fettuccine, 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. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Servings: 2
I love that dish too! Here's a recipe that sounds really close to it!
Bayou Pasta With Chicken (Copycat Chilis Cajun Chicken Pasta)
Note from Chef:
';I got this recipe from a place that claimed it as a copycat of Chilis Cajun Chicken Pasta, so I had to try it, and was pleasantly surprised that it DID taste a lot like it!';
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breasts
1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
2 firm-ripe roma tomatoes, cored and diced
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slick chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.Chili's Cajun Chicken Pasta Recipe..... anyone?
CHILI'S GRILLED CHICKEN PASTA
2 boneless skinless chicken breast halves, cut into strips
2 tsp. Cajun seasoning
2 T. butter or margarine
1 to 2 C. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
4 oz. linguine or fettuccine, 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. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Servings: 2
Does anyone know the recipe for Cajun fried potato salad at Fatty's bar and grill in Dekalb, illinois?
4 large White potatoes, unpared,scrubbed
Boiling, salted water
1/2 teaspoon Salt
1/4 teaspoon Ground white pepper
1/4 teaspoon Ground black pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Ground cumin
1/8 teaspoon Ground cayenne pepper.
2 cup. oil, for frying
Cut the potatoes into 1 inch cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes. Drain and cool. Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish. Heat about 1 inch oil in a wok or deep skillet to about 350degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain
Cajun Potato Salad
Cajun fried potatoes,
2 teaspoons of salt
7 boiled eggs
1/4 cup of vegetable oil
1 teaspoon of vinegar
3/4 cup of mayo
1 teaspoon (or more) of Tabasco
1 chopped up sweet pickle
1 stalk of celery chopped up
1 small green bell pepper chopped up
Add everything to a bowl and mix it well.
Refrigerate for at least an hour before serving.
Top off the pan of potato salad with some red pepper for color.
Enjoy your Cajun Potato SaladDoes anyone know the recipe for Cajun fried potato salad at Fatty's bar and grill in Dekalb, illinois?
Did you find the recipe for this? The above does not look like it would be it. If you have found it can you post for me!! Report Abuse
Does anyone know the recipe for Cajun fried potato salad at Fatty's bar and grill in Dekalb, illinois?
yes they make them by some sort of plan or recipe
No!
Boiling, salted water
1/2 teaspoon Salt
1/4 teaspoon Ground white pepper
1/4 teaspoon Ground black pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Ground cumin
1/8 teaspoon Ground cayenne pepper.
2 cup. oil, for frying
Cut the potatoes into 1 inch cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes. Drain and cool. Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices.
Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish. Heat about 1 inch oil in a wok or deep skillet to about 350degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain
Cajun Potato Salad
Cajun fried potatoes,
2 teaspoons of salt
7 boiled eggs
1/4 cup of vegetable oil
1 teaspoon of vinegar
3/4 cup of mayo
1 teaspoon (or more) of Tabasco
1 chopped up sweet pickle
1 stalk of celery chopped up
1 small green bell pepper chopped up
Add everything to a bowl and mix it well.
Refrigerate for at least an hour before serving.
Top off the pan of potato salad with some red pepper for color.
Enjoy your Cajun Potato SaladDoes anyone know the recipe for Cajun fried potato salad at Fatty's bar and grill in Dekalb, illinois?
Did you find the recipe for this? The above does not look like it would be it. If you have found it can you post for me!! Report Abuse
Does anyone know the recipe for Cajun fried potato salad at Fatty's bar and grill in Dekalb, illinois?
yes they make them by some sort of plan or recipe
No!
Good recipe for cajun chicken for two people?
TASTY CAJUN CHICKEN
Things You鈥檒l Need:
* 1 cup olive oil
* 1 Tsp. Garlic Powder
* 2 Tsp. Onion Powder
* 2 Tsp. Salt
* 3 Tbsp. Dijon Mustard
* 4 Tbsp. Horseradish
* 3 Tbsp. Lemon Juice
* 4 Tbsp. Cayenne Pepper
* 6-8 Boneless, skinless, chicken breasts
Step1
Mix all the dry ingredients together, then add your liquid ingredients. Mix it until the marinade looks even. Lay the chicken breasts in a 9 x 13 baking pan and pour the marinade over the chicken breasts and cover with Cling wrap or Aluminum Foil.
Step2
Put into the refrigerator and let sit over night. The following morning, flip the chicken breasts and cover with marinade. Re-wrap and place it back into the refrigerator until dinner.
Step3
Lay aluminum foil across the grill. Place chicken breasts on and cook for about 15-20 minutes, depending on your grill. You may need to check it with a thermometer. (the temp should be 185 degrees F)
enjoy your Cajun chicken :)
Good recipe for cajun chicken for two people?
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Chick鈥?/a>
http://www.cdkitchen.com/recipes/recipet鈥?/a>
(allrecipes.com %26amp; cdkitchen.com allow you to adjust the serving size of any recipe %26amp; changes the ingredient amounts accordingly.)Good recipe for cajun chicken for two people?
like blackended. ewww
i dont get your question.
my mom makes chicken but its smothered or baked. etc.
maybe add tony chacheres to the chicken then bake it.
thats whta we do.
http://www.cajunspice.com/
order stuff from there.
http://www.fmfoods.com/department/stuffe鈥?/a>
same website. the chicken or shrimp one is realllyyyy good.
do not buy prailens- ewwwwww
yeah i dont like cajun.
its ok.
good luck
look at louisiana recipes, your bound to find something really tasty there.
go on the food network website
Things You鈥檒l Need:
* 1 cup olive oil
* 1 Tsp. Garlic Powder
* 2 Tsp. Onion Powder
* 2 Tsp. Salt
* 3 Tbsp. Dijon Mustard
* 4 Tbsp. Horseradish
* 3 Tbsp. Lemon Juice
* 4 Tbsp. Cayenne Pepper
* 6-8 Boneless, skinless, chicken breasts
Step1
Mix all the dry ingredients together, then add your liquid ingredients. Mix it until the marinade looks even. Lay the chicken breasts in a 9 x 13 baking pan and pour the marinade over the chicken breasts and cover with Cling wrap or Aluminum Foil.
Step2
Put into the refrigerator and let sit over night. The following morning, flip the chicken breasts and cover with marinade. Re-wrap and place it back into the refrigerator until dinner.
Step3
Lay aluminum foil across the grill. Place chicken breasts on and cook for about 15-20 minutes, depending on your grill. You may need to check it with a thermometer. (the temp should be 185 degrees F)
enjoy your Cajun chicken :)
Good recipe for cajun chicken for two people?
http://www.realcajunrecipes.com/recipes/鈥?/a>
http://allrecipes.com/Recipe/Cajun-Chick鈥?/a>
http://www.cdkitchen.com/recipes/recipet鈥?/a>
(allrecipes.com %26amp; cdkitchen.com allow you to adjust the serving size of any recipe %26amp; changes the ingredient amounts accordingly.)Good recipe for cajun chicken for two people?
like blackended. ewww
i dont get your question.
my mom makes chicken but its smothered or baked. etc.
maybe add tony chacheres to the chicken then bake it.
thats whta we do.
http://www.cajunspice.com/
order stuff from there.
http://www.fmfoods.com/department/stuffe鈥?/a>
same website. the chicken or shrimp one is realllyyyy good.
do not buy prailens- ewwwwww
yeah i dont like cajun.
its ok.
good luck
look at louisiana recipes, your bound to find something really tasty there.
go on the food network website
Does anyone know a good cajun chicken recipe?
Louisiana styleDoes anyone know a good cajun chicken recipe?
My family is Cajun, and this is my favorite. You can also do this with a Drum fish(Also known as ';gaspergou'; or ';goo fish';) 15 lbs or bigger because of the bones or a smaller one filleted out.
Chicken Fricassee
http://images.search.yahoo.com/images/vi鈥?/a>
5-6 lbs of Chicken or Legs and Thigh Quarters
For browning the chicken:
1 Cup Flour seasoned with:
2 Tbsp Kosher Salt
A few turns of Black Pepper
A healthy pinch of Cayenne
For the Fricassee:
1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if you must)
3/4 Cup Flour
2 Cups Onion, diced
1/4 Cup Celery, sliced
1/2 Cup Green Bell Pepper, chopped
2 Tbsp Garlic, finely chopped
1/2 Cup Dry White Wine
1 Quart Chicken Stock, preferably homemade
1 Bay Leaf
1 Bundle of Fresh Thyme, tied together with butcher鈥檚 twine
Kosher Salt, Black Pepper, Cayenne to taste
1 Tbsp Hot sauce
1/2 Cup Green Onions, thinly sliced
1 pot of cooked long grain rice
Heat the lard/oil, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the chicken in the mixture and shake off any excess, set aside on a plate.
When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.
Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium low heat, gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of milk chocolate is achieved, the darker it is the more intense the flavor, then stir in 3/4 of the holy trinity and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.
Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it鈥檚 full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 1 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf. Adjust the seasonings if necessary.
Serve the chicken with Rice, and a generous portion of the sauce topped with Green Onions.
If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.Serves 4.
Catfish Courtbouillion (pronounced COO-bee-yon)
http://images.search.yahoo.com/images/vi鈥?/a>
6 tbsp salad oil 6 tbsp flour
1/2 cup each of onion and celery finely chopped 1/2 cup green onions finely chopped
2 tsp garlic finely chopped 3 cups peeled tomatoes coarsely chopped
1 cup tomato puree 1 cup red peppers finely chopped
1 cup bottled/canned clam juice or fish stock 1/2 cup dry red wine
1 large bay leaf 1/2 tsp sea salt
1/2 tsp lemon pepper seasoning 1/2 tsp thyme crumbled
1/4 tsp ground allspice
8 gaspergou(goo)
2 tbsp fresh lemon juice 2 tsp Tabasco more or less to suit taste
Directions
In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown (be careful not to burn it!). Add both types of onions, celery and garlic...simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally. Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender. Remove the bay leaf and serve immediately. Serve with garlic salted rice - rice cooked garlic salt.Does anyone know a good cajun chicken recipe?
Cajun Chicken Alfredo - Guy Fieri
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Directions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Blackened Chicken --
.INGREDIENTS
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2.Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
3.Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4.Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
.INGREDIENTS
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Well Cooks.com has a bunch of them. My friend made this dish with catfish, marinated in cajun spices for a few hours, then he cooked it and mixed it with spiral noodles. Good stuff.
My family is Cajun, and this is my favorite. You can also do this with a Drum fish(Also known as ';gaspergou'; or ';goo fish';) 15 lbs or bigger because of the bones or a smaller one filleted out.
Chicken Fricassee
http://images.search.yahoo.com/images/vi鈥?/a>
5-6 lbs of Chicken or Legs and Thigh Quarters
For browning the chicken:
1 Cup Flour seasoned with:
2 Tbsp Kosher Salt
A few turns of Black Pepper
A healthy pinch of Cayenne
For the Fricassee:
1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if you must)
3/4 Cup Flour
2 Cups Onion, diced
1/4 Cup Celery, sliced
1/2 Cup Green Bell Pepper, chopped
2 Tbsp Garlic, finely chopped
1/2 Cup Dry White Wine
1 Quart Chicken Stock, preferably homemade
1 Bay Leaf
1 Bundle of Fresh Thyme, tied together with butcher鈥檚 twine
Kosher Salt, Black Pepper, Cayenne to taste
1 Tbsp Hot sauce
1/2 Cup Green Onions, thinly sliced
1 pot of cooked long grain rice
Heat the lard/oil, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the chicken in the mixture and shake off any excess, set aside on a plate.
When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.
Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.
When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium low heat, gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of milk chocolate is achieved, the darker it is the more intense the flavor, then stir in 3/4 of the holy trinity and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.
Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it鈥檚 full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 1 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf. Adjust the seasonings if necessary.
Serve the chicken with Rice, and a generous portion of the sauce topped with Green Onions.
If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.Serves 4.
Catfish Courtbouillion (pronounced COO-bee-yon)
http://images.search.yahoo.com/images/vi鈥?/a>
6 tbsp salad oil 6 tbsp flour
1/2 cup each of onion and celery finely chopped 1/2 cup green onions finely chopped
2 tsp garlic finely chopped 3 cups peeled tomatoes coarsely chopped
1 cup tomato puree 1 cup red peppers finely chopped
1 cup bottled/canned clam juice or fish stock 1/2 cup dry red wine
1 large bay leaf 1/2 tsp sea salt
1/2 tsp lemon pepper seasoning 1/2 tsp thyme crumbled
1/4 tsp ground allspice
8 gaspergou(goo)
2 tbsp fresh lemon juice 2 tsp Tabasco more or less to suit taste
Directions
In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown (be careful not to burn it!). Add both types of onions, celery and garlic...simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally. Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender. Remove the bay leaf and serve immediately. Serve with garlic salted rice - rice cooked garlic salt.Does anyone know a good cajun chicken recipe?
Cajun Chicken Alfredo - Guy Fieri
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
Directions
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Blackened Chicken --
.INGREDIENTS
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2.Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
3.Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4.Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Cajun Chicken Pasta --
.INGREDIENTS
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Well Cooks.com has a bunch of them. My friend made this dish with catfish, marinated in cajun spices for a few hours, then he cooked it and mixed it with spiral noodles. Good stuff.
Wanted: Recipe for a Rasperry Cajun Dip??
Cajun Raspberry Dip
1 陆 tbsp Cajun Seasoning
2 c Raspberry Preserve
Heat preserve in saucepan and add cajun seasoning.Great for dipping Cold or Hot Shrimp, Coconut Shrimp, Chicken Nuggets, Tenders and Wings and much much more.Wanted: Recipe for a Rasperry Cajun Dip??
1 jalapeno pepper, seeded and diced
1/2 red chile pepper, seeded and chopped
2 cups raspberry preserves
1 cup raspberry syrup
2 tablespoons apple cider vinegar
DIRECTIONS
In the container of a food processor or blender, combine the jalapeno pepper and red chile pepper. Pulse until finely chopped. Transfer to a serving dish, and mix in the raspberry preserves, raspberry syrup and apple cider vinegar. Taste, and adjust amounts to suit your palate.skin disorder
1 陆 tbsp Cajun Seasoning
2 c Raspberry Preserve
Heat preserve in saucepan and add cajun seasoning.Great for dipping Cold or Hot Shrimp, Coconut Shrimp, Chicken Nuggets, Tenders and Wings and much much more.Wanted: Recipe for a Rasperry Cajun Dip??
1 jalapeno pepper, seeded and diced
1/2 red chile pepper, seeded and chopped
2 cups raspberry preserves
1 cup raspberry syrup
2 tablespoons apple cider vinegar
DIRECTIONS
In the container of a food processor or blender, combine the jalapeno pepper and red chile pepper. Pulse until finely chopped. Transfer to a serving dish, and mix in the raspberry preserves, raspberry syrup and apple cider vinegar. Taste, and adjust amounts to suit your palate.
Cajun chicken recipe... relativly easy...?
anyone know a good cajun chicken recipe??
something relativly easy and in expensivee.Cajun chicken recipe... relativly easy...?
Cajun Chicken Salad
2 cups cooked chicken -- chunked
1 tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried basil
1/4 teaspoon dried thyme leaves
2 cups iceberg lettuce -- torn into 1-inch pieces
1 cup romaine lettuce -- torn into 1-inch pieces
1 medium green pepper -- chopped
1 cup mushrooms -- sliced
1 cup cauliflower flowerets
1 cup grated carrots
1/2 cup sunflower seeds
Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.
Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.
SERVES 4
Ready in: 1 hour, 20 minutesCajun chicken recipe... relativly easy...?
Ingredients
2 lb Chicken pieces 1/2 Dried thyme; crushed
Nonstick spray coating 1/4 ts Garlic salt
2 tb Nonfat milk 1/8 ts White pepper
2 tb Onion powder 1/8 ts Balck pepper
Instructions
1. Remove skin from chicken. Rinse chicken, pat dry. 2. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. 3. Arrange the chicken, meaty sides up, in dish. Brush with milk. 4. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. 5. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Cajun Chicken Lasagna
';This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettucine noodles, if you would like to save time';
Original recipe yield: 12 servings.
Prep Time:
15 Minutes
Cook Time:
1 Hour 15 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
12 (change)
INGREDIENTS:
* 1 (16 ounce) package lasagna noodles
* 1 pound andouille sausage, quartered lengthwise and sliced
* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 teaspoons Cajun seasoning
* 1 teaspoon dried sage
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped red bell pepper
* 1 tablespoon finely chopped garlic
* 2 (10 ounce) containers Alfredo Sauce, divided
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). 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.
2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Try this site: http://www.recipezaar.com/94748
This is one of my favorite recipe sites and I'm sure you'll like it, too!
Cajun Spiced Chicken
Ingredients
(8 servings)
1 c Vegetable Juice Cocktail
2 tb Red Wine Vinegar
2 ts Hot Sauce
1/2 ts Oregano
1 cl Garlic
4 Skinned Drumsticks
(1 /2 lB.)
2 tb Chopped Celery
2 tb Diced Green Bell Pepper
2 tb Chopped Onion
1 tb Cornstarch
4 c Hot, Cooked Regular Rice
Instructions
Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper %26amp; Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade %26amp; Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture %26amp; Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece %26amp; 1/2 C. Rice.
If you want to take the easy way out. Go to your locale supper market and get your self some Cajun seasoning they do make this. After you get this, mix 1\2 of cup with 1 cup of butter, then use a basting brush to put on chicken, every 10 to 15 min. until down. Be really careful when you do, it is better to do this on both sides. Good Luck %26amp; let me know how it turned out, at livingadream23@yahoo
something relativly easy and in expensivee.Cajun chicken recipe... relativly easy...?
Cajun Chicken Salad
2 cups cooked chicken -- chunked
1 tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried basil
1/4 teaspoon dried thyme leaves
2 cups iceberg lettuce -- torn into 1-inch pieces
1 cup romaine lettuce -- torn into 1-inch pieces
1 medium green pepper -- chopped
1 cup mushrooms -- sliced
1 cup cauliflower flowerets
1 cup grated carrots
1/2 cup sunflower seeds
Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.
Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.
SERVES 4
Ready in: 1 hour, 20 minutesCajun chicken recipe... relativly easy...?
Ingredients
2 lb Chicken pieces 1/2 Dried thyme; crushed
Nonstick spray coating 1/4 ts Garlic salt
2 tb Nonfat milk 1/8 ts White pepper
2 tb Onion powder 1/8 ts Balck pepper
Instructions
1. Remove skin from chicken. Rinse chicken, pat dry. 2. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. 3. Arrange the chicken, meaty sides up, in dish. Brush with milk. 4. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. 5. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Cajun Chicken Lasagna
';This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettucine noodles, if you would like to save time';
Original recipe yield: 12 servings.
Prep Time:
15 Minutes
Cook Time:
1 Hour 15 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
12 (change)
INGREDIENTS:
* 1 (16 ounce) package lasagna noodles
* 1 pound andouille sausage, quartered lengthwise and sliced
* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 teaspoons Cajun seasoning
* 1 teaspoon dried sage
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped red bell pepper
* 1 tablespoon finely chopped garlic
* 2 (10 ounce) containers Alfredo Sauce, divided
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). 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.
2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Try this site: http://www.recipezaar.com/94748
This is one of my favorite recipe sites and I'm sure you'll like it, too!
Cajun Spiced Chicken
Ingredients
(8 servings)
1 c Vegetable Juice Cocktail
2 tb Red Wine Vinegar
2 ts Hot Sauce
1/2 ts Oregano
1 cl Garlic
4 Skinned Drumsticks
(1 /2 lB.)
2 tb Chopped Celery
2 tb Diced Green Bell Pepper
2 tb Chopped Onion
1 tb Cornstarch
4 c Hot, Cooked Regular Rice
Instructions
Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper %26amp; Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade %26amp; Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture %26amp; Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece %26amp; 1/2 C. Rice.
If you want to take the easy way out. Go to your locale supper market and get your self some Cajun seasoning they do make this. After you get this, mix 1\2 of cup with 1 cup of butter, then use a basting brush to put on chicken, every 10 to 15 min. until down. Be really careful when you do, it is better to do this on both sides. Good Luck %26amp; let me know how it turned out, at livingadream23@yahoo
CAJUN RECIPE PLEASE?
Does anyone have a good cajun recipe that you have tried and liked?
I want to fix something spicy, quick and easy for my girl.
CAJUN RECIPE PLEASE?
About the fastest and easiest, is to get a package of Zatarain's rice mix (near the Rice-a-Roni). I like the Jambalaya or the Red Beans %26amp; Rice. You can add spicy sausage to it (Andouille is best), or crawfish. There are suggestions on the packages for authentic add-ins. While you're at the store, get a container of Tony Chachere's Creole Seasoning. I use it on everything! (spice aisle)CAJUN RECIPE PLEASE?
Here's a link that should give you some ideas:
http://www.recipezaar.com/recipes/cajun
Dirty Rice
You need
Hamburger
Kielbasa
Green Pepper
Onion
Rice
Cajun Seasoning
Pepper
In a skillet add a small amount of oil and brown your hamburger and chopped Kelbasa
Dice your green peppers and Onion and add to mixture. Add seasonings to taste
Cook rice, following the directions and when cooked, drain and add to hamburger mixture. Cook together over heat until combined
This one is for the BBQ, the one below is not. They are both recipes my friends have begged me for and my familiy always request for me to make. The self rising flour is necessary for a really good coating for the second recipe. If you want really good fried chicken you should always use it.
Spicy Cajun Grilled Shrimp, Fish, Pork, or Chicken
1/3 cup soy sauce or Kikkoman Teriyaki Marinade
½ cup virgin olive oil
1 to 5 tbs cajun seasoning mix (without salt), depending on how hot you like it
¼ cup sesame oil
¼ cup fresh lemon juice
2 tbs fresh ginger
2 tsp dry mustard
2 tsp Tabasco
32 large fresh uncooked shrimp (no shells, with or without tails and de-veined)
Bamboo skewers (1 for about 5 shrimp)
Add shrimp to marinade for 20-30 minutes. Soak skewers in water. When shrimp is ready put on skewers and barbeque on high heat for about 2 minutes per side.
This is an excellent marinade for fish and chicken, you can cook whole and omit the skewers and grill or make kabobs.
Cajun Fried Chicken or Pork
4-5 boneless chicken breasts, boneless pork chops
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying
Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.
Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.
Heat vegetable oil in large skillet on medium high heat.
Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Cajun Chicken Pasta --
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Chicken Andouille Gumbo --
INGREDIENTS
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder
DIRECTIONS
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Sugar Pie’s Chicken %26amp; Sausage Gumbo
½ cup A/P flour
½ cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
¼ of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
omit chicken
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
½ tsp. Zatarain’s crab boil liquid seasoning
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S%26amp;P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
-----------------------------------
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
-----------------------
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.
----------------------------
Crawifsh (Shrimp) Turnovers (Makes 32)
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodi
I want to fix something spicy, quick and easy for my girl.
CAJUN RECIPE PLEASE?
About the fastest and easiest, is to get a package of Zatarain's rice mix (near the Rice-a-Roni). I like the Jambalaya or the Red Beans %26amp; Rice. You can add spicy sausage to it (Andouille is best), or crawfish. There are suggestions on the packages for authentic add-ins. While you're at the store, get a container of Tony Chachere's Creole Seasoning. I use it on everything! (spice aisle)CAJUN RECIPE PLEASE?
Here's a link that should give you some ideas:
http://www.recipezaar.com/recipes/cajun
Dirty Rice
You need
Hamburger
Kielbasa
Green Pepper
Onion
Rice
Cajun Seasoning
Pepper
In a skillet add a small amount of oil and brown your hamburger and chopped Kelbasa
Dice your green peppers and Onion and add to mixture. Add seasonings to taste
Cook rice, following the directions and when cooked, drain and add to hamburger mixture. Cook together over heat until combined
This one is for the BBQ, the one below is not. They are both recipes my friends have begged me for and my familiy always request for me to make. The self rising flour is necessary for a really good coating for the second recipe. If you want really good fried chicken you should always use it.
Spicy Cajun Grilled Shrimp, Fish, Pork, or Chicken
1/3 cup soy sauce or Kikkoman Teriyaki Marinade
½ cup virgin olive oil
1 to 5 tbs cajun seasoning mix (without salt), depending on how hot you like it
¼ cup sesame oil
¼ cup fresh lemon juice
2 tbs fresh ginger
2 tsp dry mustard
2 tsp Tabasco
32 large fresh uncooked shrimp (no shells, with or without tails and de-veined)
Bamboo skewers (1 for about 5 shrimp)
Add shrimp to marinade for 20-30 minutes. Soak skewers in water. When shrimp is ready put on skewers and barbeque on high heat for about 2 minutes per side.
This is an excellent marinade for fish and chicken, you can cook whole and omit the skewers and grill or make kabobs.
Cajun Fried Chicken or Pork
4-5 boneless chicken breasts, boneless pork chops
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying
Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.
Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.
Heat vegetable oil in large skillet on medium high heat.
Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Cajun Chicken Pasta --
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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Chicken Andouille Gumbo --
INGREDIENTS
12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 1/2 pounds okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder
DIRECTIONS
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Sugar Pie’s Chicken %26amp; Sausage Gumbo
½ cup A/P flour
½ cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
¼ of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere’s (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
For Seafood Gumbo:
omit chicken
2 lbs. peeled, raw shrimp
1 lb. crabmeat (optional)
½ tsp. Zatarain’s crab boil liquid seasoning
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere’s, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
NOTES:
** To make Seafood Gumbo, brown sausage or andouille first, then add veggies to the pot. Cook, stirring occasionally, about 5 minutes. Add tomatoes, stock, bay leaves, Tony Chachere’s, S%26amp;P to taste, and liquid crab boil. Do not add shrimp until last 5 minutes of cooking; the heat of the gumbo will cook the shrimp. Add parsley and crab, if so desired, and serve. (Crab is precooked, so it only needs to be warmed up in the gumbo seconds before serving.)
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
-----------------------------------
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
-----------------------
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.
----------------------------
Crawifsh (Shrimp) Turnovers (Makes 32)
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodi
Any good cajun recipe?
i need a good cajun recipe i have dinner with my parents in law ? thank you.Any good cajun recipe?
This is really good;
Cajun Chicken Pasta
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.Serves 2,
*** If you use fresh ingredients, it's even better. Like diced garlic or fresh basil...
==============Any good cajun recipe?
Creamy Cajun Shrimp and Pasta
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
Just add crusty bread and a salad.
Sweet Potato Pecan Pie with Chantilly Cream
1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 cup hazelnut liqueur
1/4 cup pecan halves
Preheat oven to 375 degrees F (190 degrees C).
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
This is really good;
Cajun Chicken Pasta
4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups 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
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.Serves 2,
*** If you use fresh ingredients, it's even better. Like diced garlic or fresh basil...
==============Any good cajun recipe?
Creamy Cajun Shrimp and Pasta
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
Just add crusty bread and a salad.
Sweet Potato Pecan Pie with Chantilly Cream
1 (9 inch) unbaked pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 cup hazelnut liqueur
1/4 cup pecan halves
Preheat oven to 375 degrees F (190 degrees C).
Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.
I just love tgi fridays cajun shrimp & chicken pasta does anyone know the recipe?
This is the closest I could find...I hope this helps you!
TGI FRIDAY'S SPICY CAJUN PASTA
Source: Times Union
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.
TGI FRIDAY'S SPICY CAJUN PASTA
Source: Times Union
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.
What's your favorite recipe for cajun potato salad.?
please... no duplicate answers. and don't answer if you can't cook. thanks!What's your favorite recipe for cajun potato salad.?
Here's one that I like. I hope you like it too. Enjoy!
CAJUN POTATO SALAD
8 Cups potatoes, cooked, cooled, %26amp; cubed
1/2 lb. bacon, crisp fried %26amp; crumbled, %26amp; drippings
1 Cup chopped onion
1 Cup chopped celery
1/2 Cup chopped dill pickles
1/2 Cup chopped sweet pickles
3 Tbsp. yellow mustard
Salt %26amp; pepper to taste
2 Cups, approx., Mayonnaise
2 tsp. Louisiana Hot Sauce
Combine all ingredients in a large bowl.
Serve warm or chilled.skin disorder
Here's one that I like. I hope you like it too. Enjoy!
CAJUN POTATO SALAD
8 Cups potatoes, cooked, cooled, %26amp; cubed
1/2 lb. bacon, crisp fried %26amp; crumbled, %26amp; drippings
1 Cup chopped onion
1 Cup chopped celery
1/2 Cup chopped dill pickles
1/2 Cup chopped sweet pickles
3 Tbsp. yellow mustard
Salt %26amp; pepper to taste
2 Cups, approx., Mayonnaise
2 tsp. Louisiana Hot Sauce
Combine all ingredients in a large bowl.
Serve warm or chilled.
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