Rajun Cajun Dip Food

RAJUN CAJUN RIBS

Steps:

• Cut ribs into easy-to-handle portions and cook in boiling water until tender, about 1 hour. Drain.
• For sauce: Combine all 5 ingredients together in small bowl.
• Brush sauce over ribs and grill over medium-high heat for about 10 minutes, turning and basting with remaining sauce often.

RAJUN CAJUN CRAB DIP

Steps:

• In a large bowl, combine the cream cheese, garlic, cream, 1 teaspoon seafood seasoning, horseradish and Worcestershire sauce. Gently stir in crab and half of the green onions. , Transfer to a greased 2-cup baking dish. Bake, uncovered, at 350° for 23-27 minutes or until edges are bubbly. Sprinkle with Monterey Jack cheese and remaining seafood seasoning. Bake 5 minutes longer or until cheese is melted., Sprinkle with remaining green onions. Serve warm with crackers.

RAJUN CAJUN DIP

Steps:

• mix all dry ingredients into sour cream, chill & enjoy!

CAJUN CRAB DIP

Steps:

• Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
• Gently fold in cheddar cheese, onions and crab.
• Refrigerate at least 2 hours and adjust seasonings as desired.

CAJUN CHEESE DIP

Steps:

• In medium pot over medium high heat, saute garlic and white parts of scallions in butter until slightly tender.
• Mix in crawfish or crab and cook for about 5 minutes on low.
• Pour mixture in bowl and set aside.
• Add cheese and tomatoes to empty pot and cook over medium low heat until melted and combined.
• Stir in reserved scallion mixture.
• Heat on low until well blned and very warm.
• Season with salt and pepper to taste.
• Garnish with sliced green scallion tops.

RAJUN CAJUN OMELETTE

Steps:

• In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
• Heat butter and peanut oil in omelette pan on high.
• Whisk the eggs and water together until fluffy and combined.
• Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
• Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med.
• Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
• Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
• I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
• If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.

CAJUN CRAB DIP

Steps:

• Mix imitation crab meat, cream cheese, Cajun seasoning, celery, onion, and garlic powder together.
• Chill for 2 hours.
• Adjust seasoning as desired.

RAJUN' CAJUN CASSEROLE

Steps:

• In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
• Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
• Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
• Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
• Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.