Cajun Food Recipes

Find great Cajun Recipes @ 123easyaspie.com.

Q: Anyone know where to get really good cajun recipes?
I was watching the food network last night before going to bed and saw just a few minutes of a cajun shrimp with rice recipe. Does anyone know where I could get a recipe like that?

Please send links for gumbo, rice, anything!

Thanks in advance!

A: Go to www.allrecipes.com

I use that website for most of my recipes and love it!

You can also go to www.foodnetwork for recipes like the one you saw on the show!

Q: Who can give me family cajun recipes?
I just want hings I haven’t seen before, and family recipes are great… Also anything you’ve developed…
I meant things, sorry!

A: chinese food?

Q: I am looking for a good tried and true recipe for remoulade sauce. Any other Cajun recipes you may have would ?
I am actually looking for recipes you’ve tried and love. Any family favorites?

A: Website below

Q: Help with some good cajun recipes?
We are having a big crawfish boil on Saturday and I am looking for lots of good cajun recipes to go with it!

What are your favorite cajun recipes? Dirty rice? Stewed okra? etc…..

Thanks!

A: Hiya alexismg99.
Here is a recipe web site that has 181 cajun dish recipes.
http://www.recipesource.com/cgi-bin/search.cgi?search_string=cajun&any=off
Dirty egg sandwiches is my personal favorite.
I hope this may have helped, good luck.

Q: Does anyone have any cajun recipes?

A: Crawfish Etouffee

1/2 c oil or margarine
1/2 flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 fat cloves garlic, minced
2 1/2 c fairly rich shrimp broth
1 T lemon
1/2 c crawfish fat (substitute 3-4 T
crawfish liquid or crawfish stock)*
1 T lemon juice
1 t salt (omit if using crawfish stock)
1 T fresh parsley (1 t dried)
1/2 t cayenne pepper
1/2 t black pepper
1/2 t thyme
1 bay leaf
1 lb frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice

Make a medium dark roux by whisking the flour into the oil over medium
heat and cooking, stirring constantly, until the mixture is the color
of chocolate. Add the onion along with the celery and garlic, and
sautee over medium low heat until vegetables are tender, about 10
minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat
to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the
spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to
a rapid simmer, reduce to a low simmer, add the scallions, and simmer
just until the crawfish are tender, about 10 minutes. Adjust
seasonings. To serve, mound some rice in a plate, and ladle some of
the etouffee on top. This recipe makes about 4 servings.

Note: Crawfish fat gives the dish its characteristic flavor. In New
Orleans, it can be bought in the stores, but it’s tough to find
elsewhere, so substitute. If you do find it, keep it refrigerated, as
it is very perishable. By crawfish liquid, I mean any run off from
frozen crawfish. Whenever you use crawfish for another reason (making
Cajun popcorn, say), you should save any liquid from the inside of the
package that remains after defrosting. This liquid is mainly water,
but it will be orange in color from the crawfish fat and meat.
Finally, to make crawfish stock, take a dozen or so crawfish heads left
over from a crawfish boil, and cover with some of the left over cooking
liquid or water. Bring to a boil, reduce to a simmer, and cook for
several hours. At the end of simmering, strain the stock, and reduce
in half. Be careful when using this stock because it will be very
salty. Omit any salt from the recipe, and adjust at the end.
————————————————————————————

Biscuit Topped Seafood Gumbo Pie

Gumbo:
3 tablespoons plus 1 teaspoon vegetable oil
3 tablespoons all-purpose flour
3 tablespoons butter
3/4 pound smoked sausage, sliced
3/4 pound cooked bonelss ham steak, cut into 2 by 1/4 inch strips
1 large onion, chopped
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, minced
3 tablespoons rice
2 cups chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
3/4 pound shrimp, shelled
1/2 pound okra, sliced
salt and freshly ground black pepper

Biscuit topping:
2 cups all-purpose flour
1 tablspoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons cold butter
3/4 cup buttermilk

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil
with the flour and cook over moderatly low heat, stirring occasionally,
until the roux is dark mahogany in color, about 1 hour. Do not let burn.
Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter with the
remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate
heat until well browned, about 5 minutes. Transfer to a plate with a slotted
spoon. Add the ham strips to the casserole and cook until lightly browned,
about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole. Cook
over moderate heat, stirring constantly, until softened and translucent,
about 2 minutes. Reduce the heat to moderately low and add the garlic,
green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes
longer.

Reheat the brown roux if necessary. Scrape it into the casserole with
the vegetables and rice. Stir in the chicken stock and lemon juice. Bring
to a boil over high heat. Add the sausages and ham, reduce the heat to
moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black pepper
to taste. Cook, stirring once or twice, for 2 minutes. Remove from the
heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter
until the mixture resembles coarse crumbs. Stir in the buttermilk until
a soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using
a 2 1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow
9 inch round baking dish. Arrange the bicuits on top and brush with the
melted butter. Bake until the biscuits are puffed and golden brown, about
20 minutes.
—————————–End Recipe—————————-

Chicken and Sausage Jambalaya

1 package chicken thighs (6 count)
1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice (regular white rice. NOT Minute rice!!!)
2 1/2 cups water
1 12oz beer (Budweiser works fine)
flour to coat chicken
1 1/2 teaspoons Rosemary
1 teaspoon Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper

Start off by washing the chicken and placing it skin side
down on a plate (you can remove the skin if you want). Now,
depending on how spicy you want it, coat the chicken with
Cayenne pepper until very red (I use a LOT of Cayenne in
mine). Don’t worry about getting it too hot, since this is
the majority of the pepper you are going to add and it will cook
into the rest of the dish. Turn the chicken pieces over and
lightly coat the skin side. Let sit for 15 minutes or so to
soak it all up.

Heat the oil in the bottom of a large heavy cast iron or
aluminum pot (don’t use thin aluminum or stainless steel since
the rice will tend to stick and burn if you’re not really careful).
Place the flour in a paper bag (season the flour lightly with salt, cayenne
pepper, black pepper, garlic powder, etc). Place a couple of pieces
of chicken at a time into the bag and shake to coat.

Fry the chicken in the oil until golden brown. Don’t worry about
cooking it all the way through just yet. Remove the chicken.
Now place the onions, celery, garlic and bellpepper into the pot
(along with a bit more oil if necessary) and saute them until the
onions are transparent, scraping the bottom of the pot often. Add
the rosemary, thyme and parsley and cook for a minute or so.

Place the sausage slices, chicken, and a little water into the pot
and mix well with the vegetables. Turn heat low, cover and simmer for
about 30 minutes (until the chicken is tender). Stir the mixture frequently,
always scraping the bottom to keep things from burning (break the
chicken up a bit with the spatula as it cooks. It should break up
naturally as the dish cooks, but this just helps things a little).

When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes. Pour the warm beer and
the water in and stir things for another minute or so.
Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot and cook until the rice
is tender (anywhere from 30 minutes to an hour). Stir the
mixture every now and then, scraping the bottom of the pot.

Q: Anyone have any good Cajun/Creole recipes?
Other than jambalaya? I already have a jambalaya recipe that I loooove, but I’m looking for something else to try. I have a couple of Cajun friends, I’d like to make something for them, kinda a surprise type thing, so I can’t very well ask them for the recipes.

A: DIRTY RICE DRESSING
INGREDIENTS
2 pounds ground beef 1 pound ground pork
1/3 cup cooking oil 1 medium onion
1 cup bell pepper 2 cups broth
2 teaspoons Creole seasoning 1/2 cup parsley
1/2 cup green onion tops 1/3 cup celery
3 cups cooked rice 4 tablespoons of all purpose flour
INSTRUCTIONS
In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

Q: Any good but easy Cajun recipes?
I used to have a recipe for shrimp creole that I’m looking for. Also any recipes with sweet poratoes? Thanks!

A: My wife and I love this site!! Great shrimp creole recipe and a lot of other great stuff.

http://www.nolacuisine.com/

Q: cajun cooks only — i have been down loading cajun recipes and cant find much difference between jambalaya?
and gumbo. is this a ethnic thing or am i missing something. in one gumbo recipe it says to put the schrimp shells in with the chicken,schrimp andandouille sausage but never says anything about taking them out and why put them in anyway. and to make the roux would it be ok to use corn starch and water. will be waiting with my yankee bells on

A: the shells and everything except the kitchen sink(only because we haven’t learned how to tenderize it !!!) are boiled together to make a stock…strain…discarding everthing but the juice(stock) and meat……
corn starch is actually better to thicken a gravy……flour and oil is all it takes for a roux….take a gumbo,add uncooked rice,cook until the juices are almost completely absorbed by the rice….you will now have jambalaya…..kitchen buquet will give it color needed

Q: where do you get cajun recipes?

A: http://www.cajunfoods.com/

Q: does anyone have any good recipes for a cajun turkey seasoning mix and liquid marinade for injecting a turkey?
i’m trying to fry a turkey and was looking for some good seasoning and injector recipes and tips on frying one.

A: Use the creole butter marinade..fry in peanut oil.

http://www.gumbopages.com/food/poultry/fried-turk.html

Q: Recipes for cajun/creole style seafood boil liquid seasoning mix?
same idea as a Zatarainnes but I want to avoid the oils and MSG that come in a store bought product.

A: http://mixes.cdkitchen.com/recipes/recs/47/Cajun_Crab_Boil20393.shtml

Q: What are some good cajun recipes?
Im 21 and i have a 2 year old son. I’ve been cooking for about 6 months now, testing things out. but im getting tired of cooking the same ol stuff. Just wondering if anyone knows any good cooking:)

A: Shrimp Alfredo
1 lb Shrimp, cooked and peeled
1/2 cup Water
2 Tbsp Margarine
1 cup Milk
6 oz pkg Fettuccine
1/4 tsp Black Pepper
1 tsp Greek Seasoning
Parmesan Cheese
Alfredo Sauce:
2 cups whipping cream
1 cup Parmesan Cheese, grated
4 Tbsp Butter
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Combine milk, water, & Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper, & Greek seasoning. Bring to a boil over medium heat. Reduce heat & simmer 3 minutes, stirring constantly. Stir in cooked shrimp & simmer until heated. Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.

Mama’s Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don’t salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 – 12

Shrimp Fettuccine Alfredo
3 jars 16 oz Alfredo Style Pizza Sauce
1 package 8 oz fettuccine pasta
1 1/2 pound fresh shrimp, peeled and deveined
1 small package of Mackenzie frozen veggies (such as onions, red peppers celery)
1 cup butter melted
2 tbsp red pepper flakes
In a saucepan over low temp heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 11 minutes; drain. Bring shrimp to a boil until they turn orange/pink. Then place in bowl with melted butter. Let shrimp marinate for 15-20 minutes and remove. In a large skillet over medium heat, saute green and red peppers and onions in small amount of oil. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce with red pepper flakes. Serve with a fresh salad and any fresh bread; French bread is really great with this dish.

Baked Spaghetti and Cheese
1 can 12 oz evaporated milk
1/2 cup margarine
1 pound processed cheese
1 package spaghetti
4 to 6 slices American Cheese
Combine milk, margarine, and cheese in 2 quart casserole dish; simmer over low fire until cheese is melted. Boil spaghetti in salted water until done. Drain and mix with cheese sauce. Top with cheese slices and bake in a 350 degree oven until cheese begins to brown.

Crawfish-Broccoli Cornbread
1 pkg Cornbread mix
4 eggs
1 large chopped onions
1 stick (8 tbsp) melted butter
1 box frozen broccoli, thawed, chopped & drained
1 pound crawfish
2 cups grated cheese (your preference)
1 tsp Tony Chachere
1 tsp hot sauce (optional)
Mix all ingredients. Pour into a 9×13 greased glass pan and bake for approximately 45 minutes.

nfd♥

Q: Best Vegetarian Cajun Recipes? Help anyone?

A: Red Hot Smokin’ Cajun Chili

3 pounds bacon – diced
3 medium onions – diced
4 pounds pork loin
3 pounds sirloin tip
5 pounds ground chuck
2 15 oz. cans tomato sauce
1 18 oz. can beer
3 cloves garlic – minced
1 jalapeno pepper – seeded and mince
2 tablespoons ground cumin
1/2 teaspoon oregano
3 tablespoons chili powder
salt and pepper – to taste
2 cups dried pinto beans – optional
shredded cheese – optional

In a skillet, fry bacon until brown. Drain and place in the slow cooker. Remove all but a small amount of fat from skillet and saute onions until slightly brown.

Place onions in slow cooker.

Cut pork loin and sirloin tip into 1/4-inch dice and brown with ground chuck in skillet. Drain off fat and add meat to slow cooker.

Add remaining ingredients except cheese.

If you choose to use dried pinto beans, soak in water overnight, discard water, add beans to slow cooker and stir.

Set cooker on Low and cook for 6 to 8 hours. Meat should be very tender. Taste and adjust seasonings.

If desired, sprinkle with cheese before serving

Q: Any recipes to use cajun bratwurst in?
Instead of eating them plain I’m wanting to add them into a dish. Any suggestions?

A: Chop and fry them up a little with some chopped onions and bell peppers, then toss that with pasta.

Also, jambalaya.

Edit: boil before chopping if they’re raw

Q: Does anyone know some good cajun food recipes?

A: Spareribs with Mustard Sauce

Ingredients

10 lb Spareribs
1 c Salt
1 c Cumin
1 c Black Pepper
1/3 c Cayenne Pepper
1/3 c Minced Garlic
1 c Brown Sugar
1/3 c Ground Horseradish
1/3 c Yellow Mustard
1/4 c White Wine
1 c Honey

Instructions

Dry Rub Seasonings:
Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months.
Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min)

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