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
utter. Dredge both sides with Cajun seasoning making sure to have
Preheat oven to 400\u00b0.
Lay fish fillets in shallow baking dish, skin side down.
Sprinkle with all of spices.
In small pan, heat butter, soy sauce, lemon juice and 1/2 teaspoon Redfish Magic until melted; keep warm.
Baste fish fillets with mixture at beginning and during cooking; save some sauce for later.
Bake fish uncovered 15 to 20 minutes (depending on thickness) until it flakes easily with fork.
Remove from oven.
Place on platter. Reheat sauce and pour over fish and serve.
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
omemade Cajun Seasoning mix. Feel free to use your own recipe or
Make the mustard first: Mix all ingredients in a small saucepan.
Bring to a boil, stirring often.
When somewhat smooth, it's done.
Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
Do not overcook.
It's good for the tuna to be slightly pink on the inside.
Serve right away with Cajun Mustard.
This can also be made with peeled jumbo shrimp.
Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper
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
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
Coat saucepan with half and half cream.
Add a little salt, 1/8 stick of butter and a little garlic powder and place on a very, very low fire.
Bake redfish in microwave or oven until done.
When redfish is almost finished, place a large slice of Mozzarella cheese over every piece of fish and replace it until the cheese starts to melt.
As fish is about ready, raise fire under sauce a little.
Add Parmesan cheese until creamy.
When fish and sauce is ready, pour sauce over the fish.
Add parsley for decoration.
Enjoy!
Cut redfish fillets diagonally into 2 1/2-inch strips.
In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms.
Saute until vegetables are wilted.
Add tomato sauce, blending well into roux mixture.