CAJUN BUTTER
Melt this zippy butter from our Test Kitchen over grilled corn on the cob and you'll be grinning from ear to ear!
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Serve with corn. Refrigerate leftovers.
Nutrition Facts : Calories 105 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 119mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CAJUN SPICY RUB
Provided by Jamie Oliver
Time 12m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;
SPICY CAJUN SEAFOOD STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 14
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.
SPICY CAJUN CABBAGE
I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.
Provided by Carolyn Chieffe Perrine
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
- Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g
CAJUN BUTTER
Make and share this Cajun Butter recipe from Food.com.
Provided by Damar12
Categories Cajun
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor or blender.
- Blend until thoroughly mixed.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 281.1, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 219, Carbohydrate 2, Fiber 1, Sugar 0.5, Protein 0.8
SPICY CAJUN BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1/3- 1/2 times the amount called for.
Provided by Nyteglori
Categories Cajun
Time 3h5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
EASY SPICY BAKED CAJUN SHRIMP
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. recipe#186029 works great for this!
Provided by Kittencalrecipezazz
Categories Cajun
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 13 x 9-inch baking dish.
- In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce.
- Pour over the shrimp and toss to coat; cover and chill for 1 hour.
- Set oven to 450°F.
- Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.
- Serve with lemon wedges and crusty bread.
SPICY CAJUN SHRIMP
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!
Provided by ChefInChicago
Categories Cajun
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
- Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
- Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
- Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
- Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
- Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
- Put your french bread in the oven right now to get it warm and crispy for the meal.
- Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
- Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
- Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
- Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
- Remove shrimp and bread from oven.
- Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
Nutrition Facts : Calories 1304.5, Fat 62.2, SaturatedFat 35.7, Cholesterol 480.4, Sodium 2432, Carbohydrate 130.4, Fiber 8.8, Sugar 4.2, Protein 57.2
SPICY CAJUN STYLE COD
Make and share this Spicy Cajun Style Cod recipe from Food.com.
Provided by Dancer
Categories Cajun
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Drizzle cod fillets with lemon juice.
- Salt and pepper to taste.
- Rub fillets with cajun spices and coat well.
- In very hot skillet, cook fillets in butter for 4 minutes on each side.
- Remove from skillet and serve immediately.
- Serve with sour cream, carrot and zucchini cut into julienne.
- Garnish with fresh parsley or dill.
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- In a medium bowl, combine the butter and all the spices until well mixed. Place the mixture onto a large piece of plastic wrap, and shape into the shape of a log.
- Roll the plastic wrap shut, and twist the ends tight. Transfer the butter to the refrigerator to firm, about 2-3 hours.
- Once the butter firms, it's ready to use as needed. Store in the refrigerator in a sealed container for up to 2 weeks.
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