Bake orange roughy at 350\u00b0 for 15 to 20 minutes.
Depends on how thick your fillets are.
Pour off any juices in pan.
Coat the fish with Cajun style barbecue sauce.
Return to oven for 5 minutes.
Turn fish over, coat the other side with barbecue sauce and return to oven for 5 minutes.
Keep repeating, until fish is easily flaked with a fork.
ore minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season
In a bowl, combine cabbage, carrot, watercress and onion. In a separate bowl, whisk the mayonnaise and lemon juice together. Toss with the vegetables.
Preheat grill to high. Cover chicken pieces with cling wrap and pound with a rolling pin to an even thickness. Brush both sides with oil, then sprinkle with Cajun seasoning. Grill 2-3 mins each side, until golden brown and cooked through. Remove from grill and keep warm. Toast rolls lightly, fill with chicken and vegetables and serve.
Calamari:
Slice squid tubes in to rings.
Combine flour and cajun seasoning in a ziploc bag and toss.
Deep fry for 30/40 seconds.
VINAIGRETTE:
In a food processor, process everything except the oil.
Slowly drizzle in the oil until emulsified.
Add chopped coriander.
Place into a bowl for 30mins for the flavours to develop.
Serve on the side or drizzle some of the vinaigrette over the calamari.
eppers, garlic, and 2 tsp Cajun or Creole seasoning in slow
o Dutch oven; stir in Cajun seasoning and next 5 ingredients
Rub the chicken with 3/4 t of cajun seasoning mix. In a skillet heat the oil and brown the chicken for 2 minutes per side. Remove chicken and set aside.
Add the onion and green pepper to the skillet. Saute till they are softened. Add the tomatoes, garlic and remaining cajun seasoning. Cook that for 2 or 3 minutes.
Return the reserved chicken, cover and simmer for 15 minutes (I usually do 30 minutes) till chicken is cooked through.
tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.
Stir-fry the first four ingredients.
Cook noodles as usual; drain and add a little oil and Cajun seasoning to noodles.
Add Cajun seasoning to the other stir-fried ingredients, then add them to noodles.
(Either top each serving, or combine it all together.)
Preheat grill for high heat.
In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form into 4 patties.
In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.
Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt. Serve with seasoned barbeque sauce.
Preheat oven to 350 degrees F (175 degrees C).
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.
Wash and boil dry beans in 2 quarts of water with 2 tablespoons of soda for 15 minutes.
Pour off water and wash beans thoroughly.
Put beans back in pan with 2 1/2 quarts of boiling water.
Add garlic, bay leaves, rosemary, Cajun seasoning and brown sugar.
In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.
Heat oven to 400F degrees.
Spread the potatoes single layer on a baking sheet.
Sprinkle with the paprika, chili, cajun spice and then drizzle with the olive oil.
Mix the potatoes with a spatula to coat all sides evenly.
Season with salt.
Bake potatoes until crisp, turning with a spatula every 10 minutes, Apprx 40 minutes.
Heat butter in a skillet to 250\u00b0.
Saute onions, green pepper and garlic for 2 minutes.
Add fish and saute 3 minutes on each side.
Season with Cajun seasoning.
Cover fish mixture with tomato sauce.
Cover skillet and simmer 6 to 8 minutes.
Serve with rice, salad and French bread.
Heat olive oil in large skillet.
Add shallots and garlic; reduce heat to medium-low.
Saute until soft and transparent.
Add tomatoes; cook 5 minutes more.
Stir in tomato paste, Cajun spices and wine and bring to boil.
Lower heat and simmer.
Add shrimp and simmer 5 more minutes.
Toss cooked pasta with sauce.
In a large skillet over medium heat add the oil, heat oil until hot but not smoking.
Add chopped patties, and lightly brown.
Then add all ingredients,( if not using seasoned patties,add Cajun Seasoning) except the pasta and bring to a boil.
After mixture has started to boil add pasta, cover and reduce heat to medium low.
While pasta is cooking, stir occasionally to prevent sticking.(You might need a bit more water to completely cook pasta.).
After cooking, add pepperjack cheese, and stir to melt.
Drizzle cod fillets with lemon juice.
Salt and pepper to taste.
Rub fillets with cajun spices and coat well.
In very hot skillet, cook fillets in butter for 4 minutes on each side.
Remove from skillet and serve immediately.
Serve with sour cream, carrot and zucchini cut into julienne.
Garnish with fresh parsley or dill.