Melt butter in a saucepan over low heat.
Stir in the minced garlic.
Pre-heat the oven to 400 degrees F.
Cut the French bread in half lengthwise then cut it cross ways in 1\" inch strips.
Dip the bread strips into the butter/garlic mixture soaking all sides.
Place on a cookie sheet.
With a basting brush, brush the rest of the butter/garlic onto bread.
Sprinkle with the Parmesan cheese.
Put in the oven and bake for 15 minutes.
Remove.
Sprinkle with Cajun seasoning and serve.
hrimp with the olive oil, Cajun seasoning, brown sugar and minced
ony's, then coat with Louisiana Fish Fry (or other seasoned
**This is Homemade Cajun Seasoning mix. Feel free to
n Louisiana, this is known as the Holy Trinity, almost every cajun
owl whisk together eggs and Cajun spice blend and set aside
auce pan.
Stir in Cajun seasonings and bouillon.
Let
Chop small green onions and green olives.
Place in a 2-quart mixing bowl.
Add ground lamb.
Crush garlic clove and add to mixture.
Add eggs, bread crumbs, Worcestershire sauce, Louisiana hot sauce and a dash of black pepper; mix all ingredients until thoroughly blended.
More bread crumbs can be added if mixture is too moist and sticks to your hands.
Make meat into patties of desired size.
Cook on grill until desired doneness.
Serve with Cajun Ketchup, if desired.
onion, celery, green pepper, garlic, cajun spice, paprika, salt, and pepper
Mince the vegetables.
In a large bowl, mix together the mayonnaise, vinegar, milk, salt, pepper, Tabasco, and Cajun seasoning.
Toss the coleslaw and vegetables in the dressing.
Refrigerate for 2 hours before serving.
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.
lend.
The amount of Louisiana Hot Sauce you add determines
nd cover with blackening and Cajun seasoning. Heat 1 tablespoon oil
Combine 3 tablespoons of the cajun spice and 1 tablespoon of
In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and
and 1 Tablespoon of the Cajun seasoning.
Cover and simmer
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.
erve immediately.
Instructions for Cajun Tartar Sauce:.
Place the
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.