**This is Homemade Cajun Seasoning mix. Feel free to
Heat olive oil in a large stew pot.
Add chopped onions and garlic and saute for 2-3 minutes.
Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
Bring to a boil, stir well.
Reduce heat and simmer on low 30 minutes, stirring occasionally.
If the stew gets too thick add water as needed.
Add chopped okra, stir well.
Simmer another 15 minutes.
Serve over rice.
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.
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.
s needed to maintain a stew-like consistency. Stir in sausage
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.
Pour marinade over meat in a plastic food storage bag or dish; coat beef and let stand for 15 minutes.
Spray the inside of a 4 to 5 qt crock pot with cooking spray.
Place potatoes in the crock pot.
Mix flour and Cajun seasonings; toss with beef and marinade, coating well.
Place beef and marinade on top of the potatoes.
Add the tomatoes.
Cover and cook on low setting 7 to 8 hours or until beef is done.
Stir in vegetables.
Cover and cook on low setting for 30 minutes or until vegetables are tender.
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.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
dd thyme, bay leaves, basil, Cajun seasoning and paprika.
Cover
side.
For the seafood stew:
Return the seafood stock
heir juice, chicken stock, and Cajun seasoning into sausage and vegetables
he carrots, salt, pepper, and cajun seasonings, then bring to a
he thyme, bay leaf, and cajun seasoning; bring to a boil
Heat oil in a large pot over medium heat. Cook and stir chicken until juices start to run clear, about 4 minutes. Add zucchini, celery, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
Stir diced tomatoes, chicken broth, sofrito, Cajun seasoning, and red pepper flakes into the pot. Bring to a boil; reduce heat and simmer soup until flavors blend together, 10 to 15 minutes.
edium stock pot.
add cajun seasoning , old bay, white and
In a large skillet, brown meat in oil. In a large stew pot add seasonings, soup, wine, vegetables and meat. Cover and let simmer for no less than 8 hours.
Light Brown Cajun Roux: In a black iron
Prepare marinade of red wine vinegar, red wine (optional), balsamic vinegar, soy sauce, Worcestershire sauce and hot sauce (optional). Cut stew beef/chuck steak into 1-inch cubes. Marinate in the marinade for at least 4 hours, overnight in refrigerator if possible, in non-metallic container. Light coat marinated beef tips in \"flour mixture\" and brown over medium-high heat. After browned, add residual marinade and cook until it forms a thick sauce.