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.
Combine oils, bourbon, soy sauce, wine, lemon juice, blackened seasoning,
ayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt
hy of done.
Add cajun seasoning, salt, pepper, paprika and
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.
s or with \"Very Hot Cajun Sauce for Beef\".
s or with Very Hot Cajun Sauce for Beef.
This is
Put oil in a large pot; brown meat.
Add the remaining ingredients except water and flour.
Mix water and flour; add to sauce.
Let cook on low heat for 1 hour or until tender.
Stir every few minutes.
Serves 6 to 8.
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.
Chop onions and green peppers into very small chunks.
Sautee onions and peppers in butter until tender but still somewhat crisp.
While onions and peppers are cooking, dump the BBQ sauce and cayenne pepper into a bowl and mix thoroughly.
Drain onions and peppers, and mix them in with the other ingredients.
Refrigerate in a sealed container for at least two hours to allow the cayenne pepper permeate the sauce. The longer, the better. I typically leave it to steep overnight.
**This is Homemade Cajun Seasoning mix. Feel free to
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.
inches deep.
Prepare Cajun Dipping Sauce by stirring until all
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season
br>Season all pieces with Cajun seasoning. I use Tony Chachere
Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
Gently fold in cheddar cheese, onions and crab.
Refrigerate at least 2 hours and adjust seasonings as desired.
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.
as reduced, stir in tomato sauce. Add the heavy cream and
ot bread.
In a sauce pan whisk the vegetable oil
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.