**This is Homemade Cajun Seasoning mix. Feel free to
minutes. Season with the Cajun seasoning.
Transfer the mixture
ogether 1 cup stuffing mix and 2 teaspoons Cajun seasoning in a
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.
o get a good, workable stuffing mixture.
Place a heaping
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.
prinkling 2/3 cup of stuffing mix on the bottom & then
owl and season with the Cajun Seasoning, Old Bay or salt
br>Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten
Heat oven to 350\u00b0F.
Fry bacon lightly sprinkled with brown sugar, watch carefully, so not to burn. Drain, crumble and set aside
In a small bowl, mix by hand, the bacon, oysters, stuffing, seasonings if using and water, adding more water if too dry or more stuffing if too wet.
Using a tablespoon, hand shape into balls. Place balls onto a rack on a foil lined baking sheet.
Bake 10 - 20 minutes, watching after 10 minutes for too much browning, ovens vary. Remove and serve.
Brown hamburger and onion; drain well.
Add seasonings and mix.
Put back in skillet.
Put dry stuffing mix on top of hamburger.
Moisten with 3/4 cup water.
Cover with lid and cook on medium heat for 5 minutes.
Light Brown Cajun Roux: In a black iron
highs.
Put all the stuffing ingredients in a blender (except
br>Season all pieces with Cajun seasoning. I use Tony Chachere
he heat).
For the stuffing: Mix all and chill for
For the sausage and herb stuffing, heat the oil in a
TO MAKE STUFFING: Melt 1/4 cup butter
00b0F. For the orange macadamia stuffing, melt butter in a small