lices over the sausage. Sprinkle Cajun seasoning over the top.
live oil and saute the boudin until it is golden brown
**This is Homemade Cajun Seasoning mix. Feel free to
Take one link of boudin sausage and peel the skin
o a boil. Place the boudin in a baking dish and
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.
Remove boudin from casing.
Form dressing into balls about the size of walnuts.
Dip balls in beaten egg, then into bread crumbs. Deep fry balls in cooking oil at about 325\u00b0 until lightly browned.
Drain on paper towels.
Serve hot with toothpicks. Makes 20 to 25.
This is a simple and excellent appetizer or hors d'oeuvre.
With mixer, whip the cream cheese until smooth. Add sour cream. Take boudin out of casing and add to cheese mixture with spoon or spatula until well blended. Serve with Sociables crackers or large dip Fritos.
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.
Remove boudin from casing; mix in fresh
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.
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.