This makes a lovely brown roux. It makes a lot, but it will freeze. I divide it up and always have a roux ready and waiting for gumbo or anything else. Freeze in small amounts.
Author: bayousong
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Author: CookingONTheSide
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr.
Author: Karen Elizabeth
These have all the flavor of a classic boudin sausage, packed into little fried bites that are perfect for serving as an appetizer or party snack.
This is especially for our Vegetarian Zaarites, but anyone would love this. I will have to post the Blackeye salsa separately, so that is what it is called. Look for it. You will LOVE this. This is not...
Author: personalchef
This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.
Author: TLizSkinn
Make and share this Sassy Cajun Grilled Shrimp recipe from Food.com.
Author: Shon Marie
This signature Creole-Sicilian favorite from New Orleans with a low-fat shortcut or two. It has a lush, buttery-peppery sauce. The bread is meant for mopping up the sauce so none goes to waste.
Author: SCOOBYBOO
Make and share this Kens Cajun Chili Con Carne With Beans recipe from Food.com.
Author: egank01
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't...
Author: Hank Shaw
This is a great seasoning for many different dishes! I use this on homefries as well as roasted potatoes, zucchini and many other vegetables. It's great for a meat and vegetable kabob as well. Those little...
Author: sassafrasnanc
This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something...
Author: Robyns Cookin
This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!
Author: Chief Teer
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the...
Author: c.walsh
This cajun delight originated at the One-Eleven Chop House. Tasso is a version of smoked pork, rubbed with cayenne and garlic then smoked. If it is not available in your neck of the woods, you can substitute...
Author: BakinBaby
Make and share this Salmon and Scallop Kabobs recipe from Food.com.
Author: gailanng
Another recipe to use with my Camaron Stovetop Smoker. http://www.tenderizemeat.com/stovetop-smokers-camerons-stovetop-smoker-p-2419.html These are great as a peel-and-eat appetizer, use in shrimp cocktail,...
Author: Galley Wench
This was a great way to grill shrimp. Slight kick but not overpowering, just good eats. These are also good cold with crackers for appies.
Author: MsSally
This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla...
Author: Chef Louisiana Girl
Made popular by chef Paul Prudhomme back in the 80s. Key to success-fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn...
Author: ratherbeswimmin
This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient,...
Author: Ms B.
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made.
Author: Dropbear
Make and share this Cajun Peppered Shrimp and Grits recipe from Food.com.
Author: Recipe Junkie
Here is a tasty recipe from the book '500 Low-Carb Recipes' by Danan Carpender. According to the book, each egg half contains 1g of carbs, a trace of fibre & 3g protein.
Author: Um Safia
Make and share this Big John's Cajun Fried Oysters recipe from Food.com.
Author: Big John
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...
Author: Nyteglori
A recipe from Pappadeaux's restaurants. This is no ordinary dip (see Miller's explanation on dip)It's Cajun Oysters Rockefeller married with cheesy seafood spinach dip, served on garlic toasts.
Author: Dawn399
Make and share this Cajun Sweet Potatoe Fries recipe from Food.com.
Author: Ck2plz
Make and share this Creamy Cajun Deviled Eggs recipe from Food.com.
Author: Lavender Lynn
The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon.
Author: Chef shewmake
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
Make and share this Dirty Down-Home Cajun Shrimp Boil recipe from Food.com.
Author: ratherbeswimmin
I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com.
Author: Sandi From CA
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste...
Author: EDMISTON99
Need a quick week-nite meal? Some days we don't eat until 8pm! And, yes, this recipe uses the dreaded canned cream soup, but the flavor is delicious and slightly spicy (and I am a BUSY gal!). I serve this...
Author: KeyWee
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Author: riffraff
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Author: K-Jon Chef
Make and share this Quick Cajun Red Beans & Rice recipe from Food.com.
Author: MattLamey