f Louisiana Hot Sauce you add determines how \"piquante\" your dish will
In a large skillet saute mushrooms and green onions in butter for 4 to 5 minutes.
Add tomato, lemon juice, salt and S&W Cajun sauce; heat to a boil.
Stir in shrimp.
Simmer, uncovered, for 5 to 6 minutes, or until shrimp turns pink.
Stir frequently.
Boil rice on side, by package directions.
Serve over rice.
br>Combine the butter, hot sauce, and garlic powder in a
chicken stock, Worcestershire, and pepper sauce.
Bring to a boil
Fry pieces of chicken in oil until brown.
Remove chicken from pot.
Add onions, bell pepper, garlic and celery to oil and cook until transparent.
Add other ingredients.
Add water.
Add seasonings (red pepper makes it piquante).
Cook over medium heat until tender.
Will take from 45 minutes to 1 hour.
Serve with rice.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
nd legs.
Rub the cajun mixture inside and outside of
Combine oils, bourbon, soy sauce, wine, lemon juice, blackened seasoning,
Follow the basic Crawfish Etouffee
(a la blanc) recipe which can be cut in half or thirds to do peppers.
Add tomato sauce (if you haven't yet), additional red pepper to taste, raw eggs and fresh bread crumbs; mix well with hands, smashing until thick and firm enough to stuff in pepper.
Batter with egg batter and roll in flour.
Bake until browned or deep fry until browned.
Can also roll in cornmeal, if desired.
rushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips
ayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt
Make a light colored roux (white sauce with oil and flour). Add onions, bell pepper, garlic and celery to roux.
Cook slightly.
Stir in 1 cup of water and 1 cup of tomato sauce. Cook, covered, for 1 hour on low heat.
Add fish, then cook for 45 minutes.
Season according to taste.
Add onion tops and parsley when cooked.
Serve over rice.
Season meat and brown in olive oil.
Add onions and bell peppers.
Simmer for 3 to 4 minutes.
Add tomato sauce, celery soup, mushroom soup, relish, olives, Kitchen Bouquet, parsley and water.
Cook until meat is tender.
Add bay leaves.
Cook for 10 minutes and remove.
Season to taste with red and black peppers, garlic powder, Season-All salt, lemon pepper, Tony Chachere Creole seasoning.
Make roux using 1/2 cup oil and 1 cup flour.
When roux is golden brown, add onions and simmer for 5 minutes. Add tomato sauce and simmer for 1 hour. Do not add water.
In another pot, brown seasoned gator meat.
After tomato sauce and onions have simmered for 1 hour, add gator meat, bell peppers, green onions, cream of mushroom soup, V-8 juice, bay leaf, garlic, oregano, Lea & Perrins and 3 quarts of water.
Bring to a boil and simmer for 2 hours.
Serve over steamed rice.
dd the crushed tomatoes, tomato sauce, and spices.
Simmer 10
hy of done.
Add cajun seasoning, salt, pepper, paprika and
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Make a roux with oil and flour; when dark, add onions, celery, parsley and cook until wilted.
Add tomato sauce and tomato juice; cook about one hour.
Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer. Serve over cooked rice.
Serves approximately 8.
he canned tomatoes and tomato sauce, then add the chives, wine
Cut ribs into easy-to-handle portions and cook in boiling water until tender, about 1 hour. Drain.
For sauce: Combine all 5 ingredients together in small bowl.
Brush sauce over ribs and grill over medium-high heat for about 10 minutes, turning and basting with remaining sauce often.