Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
eason the salmon with Seafood Cajun Seasoning.
In a medium
Sort and wash pinto beans.
Cover with water.
Bring to a boil; turn off heat.
Let soak 1 hour.
Add hamburger meat (raw) to beans; cook over medium heat.
Add all other seasonings to taste.
Cook until beans are soft.
Serve with sliced onions and cornbread.
minutes.
Stir in Cajun Seasoning and cook 1 minute
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
omemade Cajun Seasoning mix. Feel free to use your own recipe or
o taste.
Chile Recipe
Wayne's Chili
gain.
Make the spice recipe as listed above. Store in
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.
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.
Put the Morton's Cajun seasoning in a large, shallow
In a large bowl, put pinto beans and baking soda. Cover
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.
he excess. Sprinkle with the Cajun dynamite dust to evenly coat
Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.
Wash and boil dry beans in 2 quarts of water with 2 tablespoons of soda for 15 minutes.
Pour off water and wash beans thoroughly.
Put beans back in pan with 2 1/2 quarts of boiling water.
Add garlic, bay leaves, rosemary, Cajun seasoning and brown sugar.
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.