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.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Light Brown Cajun Roux: In a black iron
Saute the onion, garlic, celery, Cajun spices, and Italian herbs for
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
Fry bacon until crisp, remove from pan and set aside.
Drain grease from skillet, reserving 1 tbs.
Saute garlic,onion,green pepper and celery in 1 tbs. of bacon grease until softened.
In a large mixing bowl,combine sauteed vegetables,crab meat,shrimp,crumbled bacon,cornbread,chicken broth,seafood seasoning and sage.
Use to stuff poultry.
rackers.
Add the chopped seafood, old bay seasoning, netmeg, sherry
p. Place 1 tbs warm stuffing mix in each cap.
minutes. Season with the Cajun seasoning.
Transfer the mixture
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.
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
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.
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
*Do not save with raw seafood in it.
Saute onions, peppers and garlic in 1 stick of margarine. When onions are clear, add crabmeat and shrimp.
Season to taste with red pepper, salt and seafood seasoning.
Saute until it is cooked well.
Pour into bowl.
Add Ritz crackers.
Add enough milk to mixture until moist and smooth.
Use to stuff founder, mushrooms, etc.
Enjoy!
dd the turkey and the stuffing and mix to combine. In
Stuffing:
Preheat oven to 350
>Stuff as directed in stuffing recipe, and brush with melted