NOLA CAJUN FIESTA DIP
Cheer on the home team with our flavor-packed New Orleans Cajun Fiesta Dip. Pre-game prep includes layering McCormick® Guacamole Seasoning Mix and Zatarain's® Red Beans and Rice Mix with shredded Cheddar cheese, avocados and spicy pork sausage. It's a true celebration of Cajun flavors and exactly the dip you need for a game day win.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Mix avocados, Seasoning Mix, tomato and lime juice in medium bowl. Cover surface with plastic wrap. Refrigerate 30 minutes.
- Meanwhile, prepare Rice Mix as directed on package. Remove from heat. Let stand 5 minutes.
- Spread 1/2 of the rice mixture in 11x7-inch baking dish. Layer with 1/2 each of the crumbled cooked sausage and cheese. Repeat layers. Top with avocado mixture. Serve with tortilla chips.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 11.1 g, Cholesterol 12.4 mg, Fat 7.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 318.4 mg, Sugar 0.3 g
HOT CRAB AND CORN DIP
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
- Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
- Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
- Serve with butter crackers or sliced baguette.
SPICY CAJUN MARINADE & BASTE
This is a great spicy marinade for Chicken, Pork, Beef or Shrimp. For Chicken or Pork, marinate for 1-2 hours, Beef for 2-4 hours and Shrimp 1/2 hour. May also be used as a baste for grilling or oven roasting. This was originally a patchwork from many other marinade recipes and has been 'messed' with to suite our tastes over the years. Note: If you want to add lime or lemon juice, do so ONLY during the last hour of marinating, to avoid a mushy meat texture.
Provided by Simply Sue
Categories Sauces
Time 1h5m
Yield 3/4 cup
Number Of Ingredients 12
Steps:
- Put everything except the juice in a blender or jar with tight fitting lid and mix until completely blended.
- Transfer to a resealable plastic bag, add the items to be marinated and place bag in refrigerator.
- Turn bag several times while marinating.
- Marinating Times:.
- 2-4 hours Beef.
- 1-2 hours Chicken or Pork.
- ½ hour Shrimp.
- As a basting sauce, mop onto meat or kabobs during grilling or roasting.
- Also may be added, in limited amounts, to Cajun or Creole dishes for some added heat if you adjust the salt amount for the combined dish.
Nutrition Facts : Calories 1415.5, Fat 146.5, SaturatedFat 20.4, Sodium 84.7, Carbohydrate 30, Fiber 7.7, Sugar 5.1, Protein 4.4
CAJUN SPINACH DIP TO DIE FOR
When in New Orleans a few years back, I bought a copy of 'Dat Little Cajun Cookbook by Chef Remy (not the chef in Ratatouille!). There are so many similar Spinach dips out there, Chef Remy's is a little different and more "made from scratch". I made some minor adjustments which are reflected here. (If cajun seasoning is unavailable, use seasoned salt with a pinch of cayenne or red pepper flakes)
Provided by Linky
Categories Spinach
Time 55m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in 1 quart saucepan.
- When bubbly, add veggies. Saute until onion begins to look translucent.
- Add herbs and seasonings, stir well.
- Add flour and stir until blended.
- Add cream/milk and whisk until mixture thickens.
- Cover, reduce heat and simmer for 15 minutes, stir frequently.
- Add spinach and stir in well.
- Cover and continue to simmer another 15 minutes.
- Remove from heat, stir in pepper sauce, allow to cool for 1 1/2 hours.
- May be served hot right from the pot!
- Want it cold? Refrigerate for 6 - 12 hours.
- Freezes well.
NOLA CAJUN FIESTA DIP
Cheer on the home team with our flavor-packed New Orleans Cajun Fiesta Dip. Pre-game prep includes layering McCormick® Guacamole Seasoning Mix and Zatarain's® Red Beans and Rice Mix with shredded Cheddar cheese, avocados and spicy pork sausage. It's a true celebration of Cajun flavors and exactly the dip you need for a game day win.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Mix avocados, Seasoning Mix, tomato and lime juice in medium bowl. Cover surface with plastic wrap. Refrigerate 30 minutes.
- Meanwhile, prepare Rice Mix as directed on package. Remove from heat. Let stand 5 minutes.
- Spread 1/2 of the rice mixture in 11x7-inch baking dish. Layer with 1/2 each of the crumbled cooked sausage and cheese. Repeat layers. Top with avocado mixture. Serve with tortilla chips.
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