In large black cast-iron skillet, saute onion in margarine until clear.
Add squash, sugar and spices.
Cover skillet and simmer on low fire until squash begins to wilt.
Add raw shrimp. Cover and simmer until shrimp turn red and curl.
Do not overcook. Serve as is or if you a real Cajun, serve over steamed rice.
**This is Homemade Cajun Seasoning mix. Feel free to
In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
Add garlic and cook a few more minutes.
Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick 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.
he Holy Trinity, almost every cajun/creole dish begins with this
ater where called for in Cajun recipes.
Preheat oven to 400\u00b0. In small bowl, blend mayonnaise and Cajun seasoning. Coat chicken with mayonnaise mixture, then with bread crumbs. On baking sheet, arrange chicken. Bake chicken 20 minutes or until chicken is golden brown and thoroughly cooked.
onger pink and add the cajun seasoning to taste. Remove from
Light Brown Cajun Roux: In a black iron
Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
Heat the oil in a large skillet and saute the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir ...
br>Season all pieces with Cajun seasoning. I use Tony Chachere
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season
Preheat oven 190 degrees Celsius/Gas mark 5.
Shred the lime zest from 1 lime; set aside.
Squeeze juice of lime into a bowl.
Stir in the ketchup, golden syrup and Cajun spice.
Add pork and coat.
Leave to sit for 2 to 3 hours in refrigerator.
Grease an oven dish with the oil.
Add the pork ribs.
Bake for 35 to 40 minutes, turning once.
Enjoy.
inches deep.
Prepare Cajun Dipping Sauce by stirring until
nd 1/2 tsp of Cajun seasoning.
Place them in
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.