Cajun Sauce Food

CAJUN REMOULADE SAUCE

Steps:

• Mix all ingredients well in a mixer.
• If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
• Refrigerate overnight.
• I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

CAJUN CHICKEN PASTA

Steps:

• Cook pasta: Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.
• Cook Chicken: Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
• Add sausage: Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.
• Add garlic and parsley: Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.
• Add half and half: Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.
• Stir in pasta: Add the penne and stir everything together.
• Garnish and serve: Garnish with more parmesan cheese and parsley if preferred and serve while warm.

CAJUN SPICE MIX

Steps:

• Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

CAJUN BBQ SAUCE

Steps:

• Combine 1 cup barbecue sauce, 1/4 cup bourbon and 2 teaspoons Cajun seasoning in a saucepan. Simmer until slightly thick, stirring occasionally, 20 minutes.

EASY CAJUN SALMON

Steps:

• Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon.
• Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan.
• Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color.

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 CHICKEN

Steps:

• Debone the chicken thighs but leave the skin on. Please follow the step-by-step to debone chicken thighs.
• In a small bowl, add the melted butter, Cajun Seasonings, honey, salt and cayenne pepper together. Stir to mix well.
• Add the chicken and Cajun butter mixture together. Marinate the chicken for 30 minutes.
• Preheat oven to 400°F (207°C). Transfer the Cajun-marinated chicken to a baking dish. Bake for 20-25 minutes or until the chicken is cooked through and the skin starts to brown. Broil the skin for 10 seconds or so, until they are nicely charred.
• Transfer the chicken and the Cajun chicken sauce in the baking dish to a serving platter. Spoon the sauce over the chicken. Slice the chicken into pieces and serve immediately.

CAJUN CREAM SAUCE RECIPE

Steps:

• Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
• Whisk together 1/2 and 1/2, flour and seasonings until smooth.
• Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
• Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

CAJUN BUTTER SAUCE

Steps:

• .In a small bowl, mix together the cornstarch and broth until well combined. set aside.
• In a saucepan, mix together spices and cook in hot butter for one minute. Add broth mixture, and bring to a boil. Whisk over high heat until mixture begins to thicken slightly. Remove from heat. Serve hot over vegetables.

SPICY CAJUN CREAM SAUCE

Steps:

• In a saucepan, heat the olive oil and sauté the onions until translucent. Add in garlic and tomatoes. Stir until the tomatoes begin incorporating into the sauce.
• Add in cayenne pepper powder, Cajun seasoning, and cream cheese. Stir until the cheese is melted.
• Add in the chicken stock, heavy cream, and Parmesan cheese. Continue stirring until the Parmesan has melted.
• Remove from heat and using a blender or food processor, pulse blend the sauce until smooth.
• Pour the sauce back into the saucepan and heat until the sauce is thickened to your preferred consistency.
• Add salt and pepper to taste.

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

• Blend flour with butter and whisk into the cream.
• Serve and enjoy!

EASY CAJUN-SPICED CHICKEN BREASTS

Steps:

• Serve with your favorite sides and enjoy! *A serving of chicken is about the size of a deck of playing cards or about 3 to 4 ounces. Unless chicken breasts are sliced to "portion size," they might weigh as much as 10 to 12 ounces.