Put chicken, 5 cups water and 1 teaspoon Cajun seasoning in large pot and boil for 15 minutes.
Remove chicken and leave broth in pot.
Debone chicken and cut into bite size pieces.
Add to broth the soups, sausage, tomatoes, bay leaves and contents of package.
Stir well.
Bring to boil, then turn to low heat and cook, covered, 15 minutes on low heat.
Add chicken and stir well. Cook approximately 20 minutes or until rice is tender, stirring 2 or 3 times.
Remove bay leaves.
Cajun seasoning mixture ingredients. Just mix
Light Brown Cajun Roux: In a black iron
Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook
Spoon equal portions of the jambalaya mixture into each bowl over
o Dutch oven; stir in Cajun seasoning and next 5 ingredients
ieces with 1/2 tsp Cajun Seasoning. Add to the pot
eason the salmon with Seafood Cajun Seasoning.
In a medium
minutes.
Stir in Cajun Seasoning and cook 1 minute
Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
he pepper sauce, cilantro and Cajun spice blend, and mix gently
ay ahead.
For the Jambalaya:.
Heat butter in skillet
oftened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns
he mixture, then stir.
--------Jambalaya----------.
If you are using
b>Cajun seasoning to taste.
Warm the tortillas and divide the jambalaya
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
eat with 1 tablespoon of cajun seasoning and 1 tablespoon of
ketchup and 1/2 teaspoon Cajun or Creole spice mix in
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.