Preheat oven to 250\u00b0F/120\u00b0C.
Rub the Cajun seasoning evenly over the top and bottom of the ribs.
Bake for 2 hours, until ribs are tender.
Increase oven temperature to 500\u00b0F/260\u00b0C.
Brush the BBQ sauce evenly over the top and the sides.
Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
Serve with the extra BBQ sauce!
nd the 1 teaspoon of cajun seasoning.
Add chops, making
**This is Homemade Cajun Seasoning mix. Feel free to
eat with 1 cup of BBQ sauce and set aside.
Cajun Mayo:
Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and
killet and cover with creole & cajun seasonings.
Cook covered, stirring
hicken and blackening spice or Cajun spice in a bag and
owl stir together all the bbq sauce ingredients.
Reserve 1
In 6- to 10-quart pan over medium heat, melt butter.
Saute bacon, onion and celery until vegetables often, about 15 minutes.
To pan add Barbecue Sauce, ale, Worcestershire, brown sugar, dry rub seasoning (Recipe #33812), Cajun seasoning, garlic powder, and liquid smoke.
Bring to a boil.
Reduce heat to simmer and add tomato paste.
Stir occasionally and cook sauce for 15 minutes more.
Add beans and simmer, stirring frequently, for 1 hour.
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.
In a crock pot, add chicken, bbq sauce, and all spices.
Stir and heat on low for 4-5 hours.
In medium bowl, combine Cajun seasoning & salt; rub ribs with
Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
Drain in colander and cover with a layer of ice to chill and stop cooking.
Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
Serve with Dinosaur BBQ Cocktail Sauce.
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.
mix cream cheese, cajun spice, and garlic powder together
Brush lamb strips with a little oil then roll in cajun seasoning and thread onto oiled bamboo skewers.
Cook skewers on a heated, oiled BBQ plate until browned on all sides and cooked to your liking.
While lamb is cooking, combine all remaining ingredients adding a little water to thin if needed.
Serve lamb skewers with dressing.
Combine 3 tablespoons of the cajun spice and 1 tablespoon of
ub posted in my other recipes).
Set grill rack to