**This is Homemade Cajun Seasoning mix. Feel free to
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.
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.
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.
dd in your spices; the cajun, old bay, onion powder, garlic powder
he seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt
edium stock pot.
add cajun seasoning , old bay, white and black
In large pot, bring sausage and potatoes to boil.
While boiling, add enough Old Bay to cover top of water.
Boil for 10 minutes and add corn.
Add hot sauce to taste and boil 5 minutes. Add shrimp and bring to a boil.
When it begans to boil, remove from heat and let stand 5 minutes.
Drain and pour all ingredients onto large platter.
Sprinkle with Old Bay, if desired and serve with garlic bread.
eason the salmon with Seafood Cajun Seasoning.
In a medium
ater where called for in Cajun recipes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish.
Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish.
Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.
r safflower oil.
Wear old shoes that you can slip
minutes. Season with the Cajun seasoning.
Transfer the mixture
Prepare rice according to the package directions.
In a 12-inch skillet, heat oil over medium-high heat.
Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
Add pasta sauce; stir until heated through.
Add cooked rice and stir to mix.
Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.
Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
Add shrimp and cook 2-3 minutes as they turn pink.
Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
heese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole
Light Brown Cajun Roux: In a black iron
hrimp or crab boil and Old Bay seasoning, reduce heat.
br>Season all pieces with Cajun seasoning. I use Tony Chachere