**This is Homemade Cajun Seasoning mix. Feel free to
ood, but it's not authentic Creole.
Sprinkle Cajun spice evenly on each chicken
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Prepare your rice as directed while meal is simmering.
Olive oil in dutch oven or large skillet, medium-low heat.
Add minced garlic and cook 1-2 minutes.
Add chopped onion, bell pepper, and celery, saute for 6-8 minutes.
Add spices and broth, stirring well.
Add sausage and washed red kidney beans and fold in until well mixed.
Simmer for 15-20 minutes - cooking out most liquid
Taste test - This is the time to add a little more cajun spice.
Remove bay leaves.
Spoon mixture over 3/4 - 1 cup cooked rice.
nd pepper to taste and Cajun seasoning if desired.
Serve
epper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil
epper, thyme, sage, parsley, and Cajun seasoning to the stock pot
br>You have now made authentic Cajun Roux in your microwave Oven
ater where called for in Cajun recipes.
Light Brown Cajun Roux: In a black iron
br>Season all pieces with Cajun seasoning. I use Tony Chachere
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season
Preheat oven 190 degrees Celsius/Gas mark 5.
Shred the lime zest from 1 lime; set aside.
Squeeze juice of lime into a bowl.
Stir in the ketchup, golden syrup and Cajun spice.
Add pork and coat.
Leave to sit for 2 to 3 hours in refrigerator.
Grease an oven dish with the oil.
Add the pork ribs.
Bake for 35 to 40 minutes, turning once.
Enjoy.
inches deep.
Prepare Cajun Dipping Sauce by stirring until
nd 1/2 tsp of Cajun seasoning.
Place them in
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.