Cajunratatouille Recipes

CAJUN RATATOUILLE

Steps:

• Pre-heat oven to 375°F.
• In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
• Remove and set aside.
• Add onions, celery, peppers and garlic to the pan.
• Saute until vegetables wilt, 3 to 5 minutes.
• Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
• Blend well, and saute 30 minutes, stirring occasionally.
• Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
• Season to taste with hot sauce, salt and pepper.
• Continue to cook another 10 minutes.
• Remove from heat and transfer the ratatouille into an oven-proof baking dish.
• Bake, uncovered, for 30 minutes.
• Serve as side dish.

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

HOMEMADE CAJUN TORTILLAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the oil with the Cajun spice mix. Brush the spiced oil over tortillas, stacking the tortillas on top of each other as you go. Cut the stack into 8 wedges. Separate the wedges and evenly spread out on baking sheets and bake for 6-7 mins until golden and crisp.

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

CAJUN FETTUCCINE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through.

CREAMY CAJUN PASTA RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
• Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
• Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
• Mix in the cream cheese to create a thick, creamy sauce.
• Serve garnished with scallions, if desired.
• Enjoy!