Bring tomato sauce, seafood sauce, water, chicken broth, clam juice, and garlic to a boil in a saucepan; add butter and stir until melted. Season sauce with salt and pepper. Add shrimp to sauce and cook until shrimp is cooked through, about 5 minutes.
Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
Fill a large pot 1/2 to 2/3 full of water.
Start water heating.
Put the corn-on-the-cob and potatoes in hot water and cook until almost done.
Bring water to a boil.
Add onion, lemon, seafood boil and cayenne pepper.
Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
Thicken to consistency with cornstarch; season to taste with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
Place 1/4-inch water in broiling pan. Heat broiler. Rinse fish. Place in pan. Squeeze lemon juice over fish. Sprinkle with salt and garlic powder. Sprinkle with Cajun seafood spice until fish is completely covered. Sprinkle with small amount of olive oil. Broil 5 minutes. Turn carefully. Broil 5 minutes or until fish flakes easily when tested with fork.
Check frequently - do not overcook. Serve with rice. Makes 4 servings.
Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
Add seafood or vegetables, and cook until done.
Drain and ENJOY!
Light Brown Cajun Roux: In a black iron
ing it to a roiling boil.
When the water
ater and bring to a boil. Simmer uncovered for 12 to
ime that you make this recipe).
Combine Fish, crabmeat, crawfish
hallow bowl combine the flour, Cajun seasoning mix and paprika. Season
Spicy Pasta Sauce: Heat oil in
rawfish with fresh water and boil.
If you want, use
ugar and bring to a boil. Boil for 3 minutes.
Add
and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
Toss shrimp with the Cajun seasoning in a medium bowl
Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
Boil until the shrimp turn pink.
Peel if need be.
Serve with Recipe #458602.
TO MAKE STOCK: boil the shrimp peelings and heads
f each chicken breast with Cajun Seasoning, garlic powder and black