Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
Fill a large pot 1/2 to 2/3 full of water.
Start water heating.
Put the corn-on-the-cob and potatoes in hot water and cook until almost done.
Bring water to a boil.
Add onion, lemon, seafood boil and cayenne pepper.
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
Add seafood or vegetables, and cook until done.
Drain and ENJOY!
Light Brown Cajun Roux: In a black iron
ater and bring to a boil. Simmer uncovered for 12 to
ring it to a roiling boil.
When the water is
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
Boil until the shrimp turn pink.
Peel if need be.
Serve with Recipe #458602.
TO MAKE STOCK: boil the shrimp peelings and heads
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
rawfish with fresh water and boil.
If you want, use
ater and bring to a boil. Simmer for 10 minutes, just
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
nd legs.
Rub the cajun mixture inside and outside of
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.
Scrub clams, set aside.
Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
Add corn, and cook 5 minutes.
Remove from heat, and add shrimp; let stand in water 5 minutes.
Drain off water.
Arrange boiled seafood and vegetables on a large serving platter.
Serve with melted butter and cocktail sauce.
tsp of your favourite seafood; this recipe will also work with