Does Anyone Know Some Good Cajun Food Recipes?
February 7, 2010 by admin
Filed under Cajun Food FAQ
Spareribs with Mustard Sauce
Ingredients
10 lb Spareribs
1 c Salt
1 c Cumin
1 c Black Pepper
1/3 c Cayenne Pepper
1/3 c Minced Garlic
1 c Brown Sugar
1/3 c Ground Horseradish
1/3 c Yellow Mustard
1/4 c White Wine
1 c Honey
Instructions
Dry Rub Seasonings:
Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months.
Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min)
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Steve G on Sun, 7th Feb 2010 4:56 am
Here’s a link to my Easy Jambalya … http://www.recipezaar.com/195727
Nicole on Sun, 7th Feb 2010 10:31 am
Cajun-Baked Catfish:
For a twist, the Fowlkeses recommend substituting 1 tablespoon lemon pepper for 1 tablespoon Cajun seasoning.
2 cups cornmeal
2 teaspoons salt
1 tablespoon pepper
8 (3- to 4-ounce) catfish fillets
2 tablespoons Cajun seasoning
1 to 2 teaspoons seasoned salt
1/4 cup butter or margarine, melted
Garnish: lemon wedges
Combine first 3 ingredients. Dredge catfish fillets in cornmeal mixture; place fillets, skin sides down, on a greased baking sheet.
Combine Cajun seasoning and seasoned salt; sprinkle over fillets. Drizzle with butter.
Bake at 400° for 30 minutes or until golden and fish flakes with a fork. Garnish, if desired.
Yield: 4 servings
Girly? on Sun, 7th Feb 2010 11:57 am
HERE’S 1 YOU MAY LIKE:
CRAWFISH ETOUFEE
1 BLOCK BUTTER
1 T. TOMATO PASTE
4 ONIONS [CHOPPED]
2 T. CORNSTARCH
1/4 C. CELERY
1 LB. CRAWFISH & FAT
SEASONINGS
PARSLEY
ONION TOPS
MELT BUTTER; ADD TOMATO PASTE. COOK A LITTLE. SAUTE ONIONS AND CELERY. ADD CRAWFISH FAT, COOK, SEASON WITH GARLIC, SALT, TABASCO, RED AND BLACK PEPPER [OR TONY'S CREOLE SEASONING]. ADD CRAWFISH. COOK 15 TO 20 MINUTES. MIX A LITTLE WATER AND CORNSTARCH. ADD CORNSTARCH AND WATER. COOK UNTIL THICKENED. ADD PARSLEY AND ONION TOPS.
ENJOY !! ENJOY !!
joli on Sun, 7th Feb 2010 6:30 pm
SPICY CAJUN PASTA
1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper
In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.
Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.