Cajun seasoning mixture ingredients. Just mix all
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 chipotles
eason the salmon with Seafood Cajun Seasoning.
In a medium saute
minutes.
Stir in Cajun Seasoning and cook 1 minute.
n hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes
our roux.
(see my recipe list, if you don't
omemade Cajun Seasoning mix. Feel free to use your own recipe or store
Put the Morton's Cajun seasoning in a large, shallow glass
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.
Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.
small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper
and 1 Tablespoon of the Cajun seasoning.
Cover and simmer until
nd cover with blackening and Cajun seasoning. Heat 1 tablespoon oil in
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.
br>Season all pieces with Cajun seasoning. I use Tony Chachere's
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.
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice
eason with salt, pepper, and Cajun seasoning. Simmer for 5 to 10