olive oil in a large soup pot or Dutch oven over
alt, pepper, basil, parsley and Cajun seasoning; stir and add corn
day.).
2. FINISH SOUP Remove bones from slow cooker
Sprinkle Cajun spice evenly on each chicken
NOTE: Cajun seasoning is easy to prepare
**This is Homemade Cajun Seasoning mix. Feel free to
he onion, celery, carrots and Cajun seasoning and cook, stirring occasionally
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.
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.
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
Sprinkle with salt, pepper and cajun seasoning to taste.
Add chicken broth, and bring to a boil.
Add diced tomatoes, simmer for about 3 minutes.
Add greens, and cook over medium-low heat until tender.
add beans, and cook until heated through.
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
he oil in a large soup pot over medium high heat
Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
Add water and beef broth to soup pot; bring to a boil.
Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
Simmer soup for 3.5 hours stirring once in a while.
Cook potatoes, celery and onion until tender.
Add beans, tomatoes, soup, chili powder and smoked sausage.
Simmer and serve.
Combine artichokes, chicken broth, green onions, salt, cajun seasoning, and thyme and bring to a boil.
Reduce to simmer for about 12 minutes.
Combine butter and flour for a light roux and slowly add to the simmering pot.
Slowly stir in heavy cream and simmer for 10 minutes.
Add shrimp and simmer for 5 more minutes.
Serve with chopped parsley for garnish.
Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside.
Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes & tomatoes) until tender.
Add tomato juice, cajun seasoning, cayenne pepper, sausage and grease.
Bring mixture to a boil.
Mix water and corn starch together and thicken soup with mixture.
Remove soup from heat, add heavy cream and salt & pepper to taste.
Sprinkle fish with 1 tsp Cajun seasoning. Heat oil in skillet. Add fish and cook 8 minute or until fish flakes easily when tested with fork, turning once. Remove fish and keep warm.
Add soup, milk, lemon juice, green onions and remaining Cajun seasoning. Heat through.
Serve sauce over fish with rice.
njoy.
Like most chili recipes, this one tastes better the
Put chicken, 5 cups water and 1 teaspoon Cajun seasoning in large pot and boil for 15 minutes.
Remove chicken and leave broth in pot.
Debone chicken and cut into bite size pieces.
Add to broth the soups, sausage, tomatoes, bay leaves and contents of package.
Stir well.
Bring to boil, then turn to low heat and cook, covered, 15 minutes on low heat.
Add chicken and stir well. Cook approximately 20 minutes or until rice is tender, stirring 2 or 3 times.
Remove bay leaves.