Creamy Cajun Fish Food

CREAMY CAJUN STUFFED SALMON

Steps:

• Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
• Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
• In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.
• Spoon the seasoned cheese mixture into the fish pockets.
• Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.
• Add 2 salmon fillets to the skillet, skin-side down.
• Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.
• Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.
• Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.
• Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.
• Remove from heat.
• Garnish salmon with chopped parsley.
• Serve with lemon wedges.

CREOLE FISH ETOUFFEE (STEW)

Steps:

• Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
• While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
• Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
• Cut green onions into small pieces and add to pot with 5 minutes left to cook.
• Cook rice according to instructions and serve hot.

EASY CREAMY CAJUN SALMON

Steps:

• Pat the salmon fillets dry with paper towel. Drizzle over the olive oil then season generously with Cajun seasoning, salt and pepper.
• Heat a large frying pan over medium high heat.
• Add the salmon, skin-side down, and cook for 2-3 minutes until the skin is crisp.
• Flip over and cook for another 2-3 minutes on the other side. Remove from the pan and set aside while you make the sauce.
• In the same pan you cooked the salmon, melt the butter then add the garlic and herbs.
• Sauté for a few minutes until fragrant then pour in the cream and lemon juice.
• Allow to simmer for a few minutes then season with salt and pepper.
• Add the salmon back to the sauce and allow to simmer for another 2 minutes. Serve immediately.

SPICY CAJUN SEAFOOD STEW

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

BAKED CAJUN FISH

Steps:

• Mix the seasonings in a small bowl.
• Put the fish portions into 2 greased 11x14 pans.
• Sprinkle the lemon juice over each pan; then sprinkle with seasoning.
• Melt the margarine and drizzle it over fish.
• Bake in 350 oven 20 minutes or until fish flakes.

CREAMY CAJUN FISH

Steps:

• Sprinkle fish with 1 tsp Cajun seasoning. Heat oil in skillet. Add fish and cook 8 minute or until fish flakes easily when tested with fork, turning once. Remove fish and keep warm.
• Add soup, milk, lemon juice, green onions and remaining Cajun seasoning. Heat through.
• Serve sauce over fish with rice.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.