Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
eason the salmon with Seafood Cajun Seasoning.
In a medium
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
Rehydrate etouffee mix in 1 cup water.
Slowly add rehydrated mixture to 1/2 cup melted butter, stirring until well blended. Add crabmeat and simmer 10 minutes.
omemade Cajun Seasoning mix. Feel free to use your own recipe or
oss with 2 tablespoons of cajun seasoning.
Melt butter 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
Over medium heat, slowly melt butter and tomato paste.
Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish.
Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture.
Season with Cajun seasoning or with salt and pepper.
Cover and cook 15 minutes over medium heat, stirring often.
Serve over rice, garnished with a parsley sprig.
Yields 4 servings.
Make a light to medium brown roux. Combine yellow onions with roux and butter in a large pot. Cook onions slowly on medium or low heat until they are clear and no longer crunchy; stir continuously. When onions have cooked down, add crawfish tails with their juice. Add green onions, parsley, garlic, salt and seasonings. Add water. Cook on low heat 45 minutes, stirring frequently. Etouffee should be slightly thick but you may add more water to get it to your preferred consistency. Season to taste and serve over a bed of rice. Serves 4 to 6.
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
Melt butter; saute onion, bell pepper and jalapeno.
Add soup and let cook on medium heat for 10 minutes.
Add meat; season to taste with Cajun seasoning, salt, pepper and Tabasco or Louisiana hot sauce.
Add garlic last.
Cook 10 minutes on medium heat; let set 10
minutes.
Serve over rice.
eason with salt, pepper, and Cajun seasoning. Simmer for 5 to
Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and