Season both sides of chicken breast with Cajun seasoning.
Grill or broil about 3 to 4 minutes each side, until juices run clear.
Slice into thin strips when cool.
Place salad mixture in a large salad bowl, preferably glass.
Add tomato. On salad place yellow pepper rings inside red rings with olives in center.
Top with sliced chicken.
Serve Cajun dressing on the side.
FOR DRESSING.
Combine all ingredients. Refrigerate overnight to blend flavors.
Toss all the salad ingredients together in serving bowl; set aside.
Prepare dressing.
In a 2 qt bowl whisk all the ingredients except the olive oil until combined.
Add the oil in a slow steady stream whisking slightly until thickened.
Pour the dressing over salad and use a fork to coat.
Refrigerate and let set overnight or up to 3 days.
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.
ioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime
**This is Homemade Cajun Seasoning mix. Feel free to
Combine Cajun seasoning and salt in medium shallow bowl. Add fish and turn to coat in spice mixture.
Heat an oiled medium frying pan over medium heat. Cook fish 5 mins each side or until cooked through. Cover and let stand 5 mins. Using two forks, flake fish into chunks.
In a large bowl, toss cucumber, peas, mixed greens, herbs and scallion gently to combine. To make yogurt dressing, stir together yogurt and lemon juice and season to taste. Serve salad topped with flaked fish and drizzled with dressing.
Mix butter,vinegar,hot pepper sauce and cajun spice together.
Cut potatoes into 4 wedges.
Throw potatoes in sauce and cook on low for 10 minutes.
Preheat grill to medium.
Cook potatoes on warming rack or 6\" from heat for 10-15 minutes, turning occasionally and brushing with sauce until tender- about 10-15 minutes.
Serve with ranch dressing.
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.
tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing.
To
Make two recipes of cornbread according to the
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.
owl, combine the shallot, vinegar, Cajun spice blend, smoked paprika, salt
br>Sprinkle with 2 tsp Cajun seasoning, then spread mustard evenly
side.
Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne
owl combine the shrimp and Cajun seasoning. In a large skillet
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.
nd 1/2 teaspoon Cajun seasoning for dressing.
On each tortilla
Cajun Cocktail Sauce:
In a
n the Worcestershire sauce and Cajun seasoning; stir to combine.