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.
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.
**This is Homemade Cajun Seasoning mix. Feel free to
oss with 2 tablespoons of cajun seasoning.
Melt butter in
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.
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.
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.
eason with salt, pepper, and Cajun seasoning. Simmer for 5 to
Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and
ide and then pour the etouffee over it.
Add the
Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.
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.
Heat butter in large skillet.
Add onions, bell pepper, celery and garlic.
Saute the ingredients.
Add tomato sauce, spaghetti mix, Cajun seasoning, Worcestershire, hot sauce and salt and pepper to taste.
Let simmer for 30 minutes.
Add shrimp; cover tightly and cook on low heat about one hour.
Serve over rice. Serves 4.
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.
Cook the rice according to the package directions.
Melt the butter in a Dutch oven over medium heat.
Add the onion, bell pepper, celery and garlic.
Cook, stirring constantly, for 8 minutes.
Combine the soup and chicken broth; add to the vegetable mixture.
Add in the Cajun seasoning and red pepper.
Cook for 10 minutes on medium low heat; stir occasionally.
Add in the crawfish tails, green onion and parsley.
Cook just until heated through, about 3 minutes, and serve over the cooked rice.
Melt margarine.
Do not use iron pot (crawfish will turn dark).
Add to pot onions, bell peppers and garlic.
Saute 5 minutes and add crawfish (shrimp), paprika, Cajun seasoning, pepper, salt and Worcestershire sauce.
Heat until simmering.
Add water mixed with cornstarch.
Bring to a simmer and cook for 30 minutes on low heat.
Serve over rice.
top the cooking. Add the cajun seasoning to your roux, along
ater where called for in Cajun recipes.
Chicken Stock for Etouffee: Put chicken in water and