inutes.
Add the roux, vegetable or faux chicken broth, and
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.
Sprinkle Cajun spice evenly on each chicken
**This is Homemade Cajun Seasoning mix. Feel free to
nd pepper.
Combine the Cajun seasoning and breadcrumbs together in
sauce pan whisk the vegetable oil with the flour on
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.
Heat VEGETABLE OIL in deep fryer or
Put the Morton's Cajun seasoning in a large, shallow
ith 1 teaspoon of the cajun seasoning and salt and pepper
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.
nto pieces. Sprinkle with the Cajun spice mix and season to
ntil tender.
Sprinkle with Cajun seasoning and flour.
Stir
Rub fish all over with 1/2 tbsp of the Cajun spice mix. Heat half of the oil in wok on high heat. Cook fish, skin-side down, about 5 mins or until skin is crisp. Turn fish, cook about 5 mins. Remove fish from wok; cover to keep warm.
Heat remaining oil in wok. Stir-fry garlic and ginger until fragrant. Add cooked rice, onion and remaining 1 tbsp spice mix; stir-fry until heated through. Season to taste.
Serve fried rice topped with fish, cilantro leaves and a dollop of yogurt.
Combine flour and Cajun seasoning. Dredge patties in seasoned flour, shaking off excess. Set aside.
Heat oil in a large nonstick frying pan. Add patties and cook until browned on both sides and cooked through.
Meanwhile, for the salsa, combine tomatoes and onion. Season. Set aside.
Top bottom burger buns with lettuce, avocado and patties then with mayonnaise and salsa. Drizzle sweet chili sauce over top then sandwich with top buns.
atties. Mix the flour and cajun seasoning in a bowl, then
onion, carrot, red bell pepper, cajun seasoning, salt and pepper. Cook
ombine cornflake crumbs, paprika and Cajun seasoning in a gallon size
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.
erve immediately.
Instructions for Cajun Tartar Sauce:.
Place the