Cajun Onions Food

CAJUN ONIONS

Steps:

• Place the onion slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice and sealing ends. Place the packets on a hot grill for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
• These onions can also be cooked in a cast-iron skillet. Melt the butter in a skillet and stir in the spices. Add the onions and cook until the onions are limp.

CAJUN GRILLED ONIONS

Steps:

• Heat grill to medium-high. Brush both sides of onion rounds with the olive oil and sprinkle with seasoning. Grill until blackened and tender, 5 to 6 minutes per side.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

CAJUN CHEESEBURGER WITH GRILLED ONIONS AND PRALINE BACON

Steps:

• Slice the onions into thin rings and toss with the canola oil and 2 tablespoons salt in a large bowl.
• Heat a flat top grill to high heat. Saute the onions until caramelized and soft. Reserve.
• Slice the bacon strips into thirds, crossways. Cook the bacon on the flat top grill until most of the fat is rendered and bacon is crispy. Transfer the bacon to a rimmed baking sheet and reserve.
• Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until fully dissolved and bubbling, 3 to 4 minutes. It will be very hot. Carefully pour the mixture over the crispy bacon. Use tongs or a large spoon to stir the bacon and praline sauce together until well coated. Reserve the praline bacon.
• Whisk together the molasses, mustard and hot sauce in a bowl to make a dipping sauce. Reserve.
• Make a Cajun seasoning rub by combining the black pepper, cayenne, ancho chili powder, garlic powder, onion powder, paprika and 3 tablespoons salt in a bowl.
• Form the ground beef into 60 patties that are roughly 1/3 pound each. Sprinkle each patty on both sides with some of the Cajun rub. Working in batches if necessary, cook the burgers on the flat top grill to desired doneness, about 4 minutes per side, adding Cheddar to the top of each patty at the end to melt.
• Toast the burger buns. Place the burgers on the bottom parts of the buns. Top with the onions, praline bacon and top parts of the buns. Serve with the potato chips and dipping sauce.

RAJUN' CAJUN ONION RINGS

Steps:

• In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
• Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
• Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter. Serve with the Crab Burger and Celery Root Remoulade.

CAJUN CHICKEN SAUSAGE, PEPPERS AND ONIONS

Steps:

• Take a large nonstick skillet and heat the oil using medium high heat. Add your chopped onion, lower the heat to medium/medium low, stir and cook until the onion begins to brown (this may take a while).
• Once the onions are browning add the sliced bell peppers, stir and cook until the bell peppers soften, about five to ten minutes. Add your sliced sausage and cook until the sausage begins to brown. When the sausage has browned a bit, add your garlic, stir and cook for just a minute or so, when you can smell the garlic cooking you are ready for the next step (be careful not to brown the garlic as it will become bitter).
• Add the spinach, oregano, cumin, Cajun seasonings, paprika, salt and pepper, stir your seasonings into the mixture (NOTE: depending on your Cajun Seasoning you may want to adjust the quantity, more if your seasoning is fairly mild, less if your seasoning is strong, I use Olde Westport Cajun which is a medium intensity, the seasoning mix can be purchased online).
• Cook for one minute, add the can of tomato sauce and stir well, when mixture begins to bubble lower heat and cook for 30 to 45 minutes, stirring every so often.
• Serve over rice or noodles. (I serve over Risotto).
• Enjoy : ).

CRISPY CAJUN ONION RINGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour in a large sealable plastic bag. Season, then tip in the onion and shake well. Whisk the egg whites until foamy, add the onions and stir to coat.
• Lightly oil a baking sheet. Add the seasoning and breadcrumbs to the bag; then, working in batches, add the eggy onion rings and coat in the crumbs. Arrange onion rings, in a single layer, on the baking sheet and cook for 25-30 mins, turning halfway through, until the onion is tender and the crumbs are golden.

CAJUN FRENCH ONION SOUP

Steps:

• Put butter in a large soup pan and melt.
• Add onions, keep stirring until onions start to become clear.
• Add the garlic, stir for 5 more minutes.
• Add the sherry, stir it in.
• Add all of the beef broth and the soy sauce. Bring to a boil.
• While boiling add all the other ingredients.
• Turn the heat down and simmer for about 10 min.
• Salt or add more creol seasoning to taste.
• Nom nom nom.

CAJUN BEER-BATTERED ONION RINGS

Steps:

• Place the onion rings in a large bowl of ice water; let stand for 35 minutes.
• Drain then place on paper towels; pat dry well.
• In a bowl combine flour with Cajun seasoning, baking powder, salt and cornmeal; mix to combine.
• Add in the beer and egg; stir until thoroughly blended and smooth; chill for 20 minutes.
• Dip the onion rings into the batter coating well on both sides.
• Heat 3-inches oil in a Dutch oven to 375 degrees.
• Drop the onion rings a few at a time into hot oil and fry until golden brown on both sides.
• Drain and serve immediately.
• Delicious!