Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2\" pieces.
Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2\". Lightly spray cooking spray on fish.
Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
akes, place bread in a food processor; pulse 10 times or
oss lightly to spread that Creole-y goodness. If you wish
Brown bacon, sausage and ground beef; drain.
Cook onion, bell pepper and butter over low heat.
Stir in Worcestershire sauce. Simmer uncovered 10 minutes.
Stir in mustard, celery seed, garlic, salt and pepper.
Simmer 10 minutes.
Mash tomatoes.
Mix all remaining ingredients in large pot.
Bring to boil, then reduce to simmer.
This is best when simmered for a couple of hours.
Season with cajun-creole spices to taste (3 to 4 tablespoons for spicy).
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.
ooled a little, put thru food processor or chopper until finely
b>Cajun seasoning. I use Tony Chachere's.
Coat pieces with Creole
ot overlapping).
Liberally sprinkle cajun seasoning on both sides of
nd 1/2 tsp of Cajun seasoning.
Place them in
Light Brown Cajun Roux: In a black iron
about 15 minutes.
Add creole seasoning, tomatoes, sauce, and bay
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.
garlic, and 2 tsp Cajun or Creole seasoning in slow cooker; mix
have a pre-made Cajun spice blend, there are several
ith salt and pepper or Creole-Cajun seasoning.
In a heavy
In fry pan stir in ground beef, bell pepper and cook on medium-high heat until beef looses its pink color and bell pepper is soft. Remove excess grease.
Turn temperature down to medium or medium-low. Add remaining ingredients, stir and cook together until ground beef is completely cooked and liquid is gone about 25 to 35 minutes.
More Creole seasoning and red pepper may be added for that Cajun at Heart. I like to use Tony Chacheres's.
spoon.
Add in Creole seasoning to taste (and wine
o not puree, seafood in food processor and set aside.
**This is Homemade Cajun Seasoning mix. Feel free to
erve immediately.
Instructions for Cajun Tartar Sauce:.
Place the