Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
Light Brown Cajun Roux: In a black iron
Saute the onion, garlic, celery, Cajun spices, and Italian herbs for
Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
br>Season the salmon with Seafood Cajun Seasoning.
In a medium
**This is Homemade Cajun Seasoning mix. Feel free to
Cajun Cocktail Sauce:
In a
Melt 1 stick margarine in large black skillet.
Add green onions, garlic, salt and cajun seasoning.
Stir well, approximately one minute.
Add seafood and saute until done.
Add mushrooms, seafood stock and remaining margarine.
Cook until all ingredients are mixed and margarine is melted.
Serve over pasta and with lots of French bread.
Serves 6.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish.
Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish.
Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
nd orange peppers, season with Cajun seasoning, salt, and pepper; continue
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.
Heat oil in large stock pot.
Add sausage and cook until browned.
Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
Serve over fettucini or w/ fresh sourdough bread.
Preheat oven to 350.
In a large bowl, combine cornmeal, flour, baking soda and sugar.
In another bowl, mix together milk, egg, and oil.
Add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. Stir into flour mixture. Then gently stir in seafood.
Transfer mixture to 13x9x2 pan coated with non-stick cooking spray. Bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean.
season with salt, pepper and Cajun seasoning.
Pour 1/2
ix in the Paul Prudhommes Seafood Magic (or Emeril Essence).
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.