Cajunkabobs Recipes

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CAJUN KABOBS



Cajun Kabobs image

Make and share this Cajun Kabobs recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

nonstick cooking spray
2 garlic cloves, crushed
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 lb boneless skinless chicken breast
1 teaspoon olive oil
1 medium zucchini
1 medium yellow squash
4 kabob skewers
salt and pepper

Steps:

  • Preheat broiler.
  • Line baking tray with foil and spray with cooking spray.
  • Place rack about 5-inches from heat.
  • Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
  • Cut chicken into 1-inch pieces.
  • Spray chicken with cooking spray and toss them in spice mixture.
  • Divide in half and thread on 2 kabob skewers.
  • Place olive oil in small bowl and season with salt and pepper.
  • Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
  • Divide in half and place on 2 skewers.
  • Remove tray from oven and place skewers on the foil.
  • Return to the oven and broil for 5 minutes.
  • Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

Nutrition Facts : Calories 260, Fat 7.7, SaturatedFat 1.5, Cholesterol 109, Sodium 796.8, Carbohydrate 8.7, Fiber 3, Sugar 5.2, Protein 39.1

CAJUN GUMBO



Cajun Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
File powder
Hot pepper sauce
Cooked rice, for serving

Steps:

  • Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
  • Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
  • Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
  • Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
  • Serve with rice.

CONTEST-WINNING CAJUN CABBAGE



Contest-Winning Cajun Cabbage image

Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions. -Bobbie Soileau, Opelousas, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 ounces) diced tomatoes and green chiles
1 can (8 ounces) tomato sauce
1/2 cup uncooked long grain rice
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon each white, black and cayenne pepper
4 to 6 drops hot pepper sauce
1 small head cabbage, chopped
1 cup shredded Colby cheese
Fresh basil, optional

Steps:

  • In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

Nutrition Facts : Calories 235 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

CAJUN CABBAGE



Cajun Cabbage image

We love this dish at our house, and whenever I take it to a potluck, it disappears just as quickly as it does at home. This pleasing recipe was given to me by my sister-in-law from Louisiana. I've made some changes in the ingredients, but the snappy Cajun flavor is still there. It's easy to increase for any number of guests.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 12

1 pound ground beef
2 small onions, chopped
1 green pepper, chopped
6 cups chopped cabbage
1-1/2 cups uncooked long grain rice
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup water
1 teaspoon sugar
1 teaspoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large Dutch oven, brown ground beef. Add onions and green pepper; cook until the onions are transparent. Add the rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50-60 minutes or until the cabbage is tender.

Nutrition Facts :

ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY



Orange Chicken Kebabs With Fried Sticky Rice Balls Recipe by Tasty image

Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.

Provided by Tresha Lindo

Categories     Appetizers

Time 1h30m

Yield 10 kebabs

Number Of Ingredients 21

1 cup orange juice
1 cup chicken stock
1 tablespoon orange zest
¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon garlic, grated
1 tablespoon fresh ginger, grated
½ teaspoon red pepper flakes
1 ½ lb boneless, skinless chicken thighs, cut into 1½-inch (3 cm) cubes
8 cups vegetable oil
⅓ cup corn starch, divided, plus 1 tablespoon cornstarch
1 tablespoon water
⅓ cup all purpose flour
1 tablespoon kosher salt
2 tablespoons sesame seeds
2 tablespoons scallions, thinly sliced
1 ½ cups sushi rice
2 cups water
1 ½ teaspoons kosher salt
10 wooden skewers, 12 in (30 cm)

Steps:

  • Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
  • While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
  • Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  • Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
  • Line a baking sheet with parchment paper.
  • Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
  • Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
  • Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
  • Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
  • In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
  • Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
  • Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
  • Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
  • Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
  • Enjoy!

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