Cajun Boiled Potatoes Food

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

CAJUN BOILED RED POTATOES

Steps:

• Place potatoes in large stock pot. Add enough water to cover potatoes.
• Stir in liquid crab boil and salt. Let potatoes boil until fork tender, about 20 minutes. Lower heat to medium and periodically pierce potatoes with a fork to check if they're done.
• When potatoes are done turn off the stove and let them soak in the pot for 15 minutes to soak up the seasoning.
• Drain potatoes and cut into fourths. Place red potatoes in a large mixing bowl. Add cajun seasoning (how much you like) and parsley flakes.
• Melt butter in a microwave safe dish. Pour over potatoes and mix together.
• Sprinkle potatoes lightly with more cajun seasoning and garnish with fresh parsley.
• Serve while warm.

SOUTHERN CAJUN BOILED PEANUTS

Steps:

• Place peanuts, salt, pickles with brine, jalapenos, and crab boil in a large pot. Pour in water to cover the peanuts; stir to combine. Bring to a boil over medium-high heat, and cook until soft, at least 4 hours, adding water as needed to keep peanuts covered. Scoop peanuts out of the pot with a slotted spoon and serve hot.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

CAJUN SEAFOOD BOIL

Steps:

• Bring the water to a boil in a large pot. Add the crab boil to the water.
• Add the corn and potatoes and allow to boil for 10 minutes.
• Add the remaining vegetables, sausage, and boil for 5 minutes.
• Add the shrimp and crab and boil for 5 minutes.
• Remove the pot from the boiling water and cover with a lid. Allow the food to soak for 10 minutes. You can choose to soak longer, but the longer the soak, the spicier it will be.

WAY TOO EASY CAJUN POTATOES

Steps:

• Pre heat oven to about 375-400.
• With a fork score all over the potatoes (peeled or not), this will make them more crisp.
• Chop the potatoes into 1 1/2-2 inch chunks.
• Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
• Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
• Note: If you've nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.

CAJUN SHRIMP BOIL

Steps:

• Preheat oven to 400 degrees F. Then spray a sheet pan with a nonstick spray, and set aside.
• Fill a large pot with water, season with salt then add the potatoes, and thyme sprigs. Cover and bring to a boil, then reduce to a simmer and cook about 8-10 minutes or until tender. Potatoes should be firm. Add corn and cook for 3-5 minutes. Drain water.
• In a small pan, combine butter, Creole seasoning, garlic, and thyme. You may also add onions. On medium-low heat, saute them for 30-60 seconds and remove them from heat.
• Add the Creole butter sauce to the shrimp, potatoes, and corn and give it a stir until everything is evenly coated.
• Line all the ingredients in a single layer on a baking sheet and add the Andouille sausages as well.
• Sprinkle with salt, pepper, and Creole Seasoning.
• Bake for about 12-15 minutes, or until shrimp is pink and cooked through.
• Garnish with sliced lemon and chopped cilantro. Serve with Creole butter sauce on the side.

CAJUN POTATO RECIPE | CAJUN SPICE POTATO | BARBEQUE NATION STYLE CAJUN ROASTED POTATOES

Steps:

• firstly, in a take 15 baby potato and add ½ tsp salt.
• pressure cook for 2 whistles or until potatoes is 90% cooked.
• remove the potatoes, press and flatten slightly. keep aside.
• in a small bowl take ¼ cup corn flour, ¼ cup maida, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp white pepper powder and ½ tsp salt.
• add ½ cup water and mix well forming a smooth lump-free batter.
• now dip the boiled potato into slurry coating uniformly.
• shallow fry the potatoes on medium flame.
• fry both the sides until the potatoes turn golden brown and crisp.
• add ½ tsp butter and fry to have a buttery flavour. keep aside.
• now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs.
• also add ¼ tsp white pepper powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp salt and 1 tsp chilli sauce.
• mix well forming a smooth paste.
• now add 3 tbsp milk or as required and prepare a smooth flowing consistency sauce.
• to serve, in a plate place fried potato leaving some gap in between.
• pour a generous amount of cajun sauce over it.
• sprinkle, paprika, 1 tsp onion and 1 tsp coriander.
• finally, cajun potato is ready to enjoy.

CAJUN SEAFOOD BOIL

Steps:

• In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
• Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
• Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
• Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
• Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
• Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.

CAJUN POTATOES

Steps:

• Wash the baby potatoes thoroughly until cleaned off all the dirt and boil until 3/4 done. Boil potatoes in an open pan so that you can keep a check on the softness. We don't want over boiled/soft potatoes. Avoid boiling in the pressure cooker.
• Once the potatoes are 3/4 done and cooled, press each potato flat using a potato masher.
• Make the seasoning. In a bowl mix olive oil, parsley, garlic powder, red hot sauce, red hot sauce and salt. Coat smashed potatoes with the seasoning.
• Bake the potatoes in a preheated oven at 375 °F/ 200°C for 20-25 minutes or until the potatoes are crisp.
• Prepare mayo chilli sauce by mixing mayonnaise, curd, sour cream, red hot pepper sauce, tomato ketchup and chilli flakes.
• Once baked, take out of the oven, season with some more herbs, take out in the serving tray and serve hot with mayo chilli sauce garnished with chopped onion

GARLIC CAJUN SMASHED POTATOES

Steps:

• Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.)
• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Drain the potatoes, pat them dry, and place them on the lined baking sheet.
• Use the bottom of a glass to smash the potatoes to about ¼-inch thick.
• In a small bowl combine melted butter, garlic, and Cajun seasoning.
• Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
• Bake 30 minutes.
• After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes.
• Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.)
• Let the potatoes rest for about 5 minutes before serving.
• Top with parsley for garnish. Salt to taste.

CAJUN BOILED POTATOES

Steps:

• 1. In a large pot, stir spices into 5 quarts of water. If using new potatoes, wash them and put into the pan of water. If using medium potatoes, wash, cut the eyes from, and quarter them lengthwise and place in the pan. (Leave skin on) Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. (Hint) after cooling the skin is easily removed from these potatoes and they make really good potato salad.

SKILLET POTATOES WITH CAJUN BLACKENING SPICES AND BUTTERMILK-HERB SAUCE RECIPE

Steps:

• In a medium bowl, stir together sour cream, buttermilk, vinegar, garlic, and two-thirds each of the dill, chives, and parsley. Season with salt and pepper. Cover and refrigerate until ready to use.
• Boil the potatoes in salted water until fork-tender. Drain and pat dry.
• In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and 1/2 teaspoon salt.
• Heat butter and canola oil in a medium heavy-bottomed skillet over medium-high heat until foaming. Add potatoes to the skillet and cook, stirring, occasionally, until the skins are lightly browned and crisp, about 4 minutes. Sprinkle potatoes with the spice mixture and continue to cook, stirring, until the spices begin to blacken, about 2 minutes. Remove from heat. Season with salt, if necessary.
• Garnish with the remaining chopped herbs and serve warm with the buttermilk-herb sauce. This Recipe Appears In Turn Your Side Dish Into a Main Event With These Spiced Skillet Potatoes