Cajun Dijonnaise Food

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CAJUN MAYONNAISE



Cajun Mayonnaise image

Use this on sandwiches, or for dipping cold crab or shrimps. Adjust cayenne to your tastes. Best if made the day before using and refrigerated.

Provided by Outta Here

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper

Steps:

  • Combine all ingredients in a small bowl.
  • Refrigerate, covered, until ready to use.

CAJUN DIJONNAISE



Cajun Dijonnaise image

Classic Dijonnaise gets a Cajun twist! Mix French's® Dijon Mustard with McCormick Gourmet™ Cajun Seasoning and mayo. Spread on everything from sandwiches to burgers and enjoy.

Provided by McCormick

Categories     Sauces, Marinades, and Rubs,

Yield 10

Number Of Ingredients 3

1/2 cup mayonnaise
3 tbsps French's® Dijon Mustard
1 1/2 tsps cajun seasoning

Steps:

  • Mix all ingredients in a small bowl until well blended. Use as a spread for sandwiches or burgers.

Nutrition Facts : Calories 72 Calories

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  • Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
  • Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
  • Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
  • Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
  • Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
  • Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
  • Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
  • Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
  • Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
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