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.








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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.








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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.


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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


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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.


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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