Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
dd broth mixture, water, and Cajun Spice Mix to Dutch oven
ay ahead.
For the Jambalaya:.
Heat butter in skillet
oftened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns
he mixture, then stir.
--------Jambalaya----------.
If you are using
b>Cajun seasoning to taste.
Warm the tortillas and divide the jambalaya
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
eat with 1 tablespoon of cajun seasoning and 1 tablespoon of
ketchup and 1/2 teaspoon Cajun or Creole spice mix in
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.
omemade Cajun Seasoning mix. Feel free to use your own recipe or
Light Brown Cajun Roux: In a black iron
Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook
br>Season chicken strips with Cajun seasoning.
In a small
Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
Add Cajun seasoning and bay leaf. Cook 5 minutes.
Add tomatoes and chicken broth.
Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
Remove bay leaf before serving.
eason the meat well with Cajun seasonings, or salt, pepper and
ith diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir
Spoon equal portions of the jambalaya mixture into each bowl over
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
o Dutch oven; stir in Cajun seasoning and next 5 ingredients