Zydeco Seasoning Recipes

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ZYDECO STOMP CAJUN SHRIMP ALFREDO



Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
  • Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
  • Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
  • Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
  • Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

BOUDREAUX'S ZYDECO STOMP GUMBO



Boudreaux's Zydeco Stomp Gumbo image

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Provided by Lupe Boudreaux

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h

Yield 10

Number Of Ingredients 16

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
½ pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
¼ cup Cajun seasoning
1 pound shrimp, peeled and deveined

Steps:

  • Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g

ZYDECO SPICE MIX



Zydeco Spice Mix image

Make and share this Zydeco Spice Mix recipe from Food.com.

Provided by The Veganator

Categories     Vegan

Time 5m

Yield 2 1/2 cups, 40 serving(s)

Number Of Ingredients 13

10 tablespoons paprika
8 tablespoons salt
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried tarragon
3 tablespoons dried thyme
2 tablespoons powdered sugar
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon red pepper flakes
1/4 teaspoon celery seed

Steps:

  • Mix all ingredients together thoroughly.

ZYDECO YA-YA DEVILED EGGS



Zydeco Ya-Ya Deviled Eggs image

Make and share this Zydeco Ya-Ya Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 12 deviled eggs

Number Of Ingredients 9

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup mayonnaise
1 tablespoon Dijon mustard, plus
2 teaspoons Dijon mustard
1 1/2 teaspoons salt-free cajun seasoning
1/4 teaspoon Tabasco sauce
salt
black pepper
minced fresh Italian parsley or chives, for garnish

Steps:

  • In a bowl, combine the mashed yolks and mayonnaise; stir in the mustard.
  • Stir in the Cajun seasoning and Tabasco; taste, then season with salt and pepper.
  • Fill the whites evenly with the mixture; garnish with parsley; chill a few hours before serving.

Nutrition Facts : Calories 59.2, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 3.3

ZYDECO SAUCE



Zydeco Sauce image

Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.

Provided by Penny Stettinius

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
1 tablespoon Tabasco sauce
1 teaspoon red pepper flakes

Steps:

  • To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
  • Cover and refrigerate.

ZYDECO CHICKEN RECIPE - (3/5)



Zydeco Chicken Recipe - (3/5) image

Provided by Morganp9661

Number Of Ingredients 33

NO-STICK GRILLING MARINADE:
6 (5 to 6-ounces) boneless, skinless chicken breasts
1/2 cup no-stick grilling marinade for poultry
2 teaspoons poultry seasoning
2 tablespoon olive oil
8 ounces andouille sausage, cut lengthwise, then slice into 1/4" slices
2 cups button mushrooms
2 teaspoons minced garlic
2 cups creole cream sauce
3/4 cup thinly sliced green onions
1 tablespoons chopped fresh parsley
4 egg yolks
1 tablespoon creole or whole grain mustard
1/4 cup balsamic vinegar
1 cup light olive oil
warm water as needed
2 tablespoon Lawry's season salt
2 tablespoon garlic powder
1 tablespoon white pepper
2 tablespoon lemon pepper seasoning
2 tablespoon celery salt
CREOLE CREAM SAUCE:
2 cups heavy cream
1 tablespoon creole seasoning
2 tablespoon Worcestershire sauce
2 tablespoon hot sauce or to taste
1 teaspoon paprika
POULTRY SEASONING:
1/4 cup Lawry's season salt
1/4 cup garlic powder
1/4 cup white pepper
1/4 cup lemon pepper seasoning
1/4 cup celery salt

Steps:

  • Using a pastry brush, coat chicken breasts with marinade. Refrigerate 30 min. Sprinkle the breasts with poultry seasoning. Prepare grill. Cook chicken breasts over direct high heat for 10 to 12 min. turning once during the grilling process. Heat olive oil in a large saute' pan over high heat. Place the sausage in the hot oil and cook 6 to 7 min, stirring every 2 to 3 min. add sliced mushrooms and cook 5 min. more, lower the heat to medium and add garlic. Cook for 3 minutes more. Add creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir green onions and fresh parsley, and remove from heat. Place chicken breasts on serving dishes and top with 1/3 to 1/2 cup of sausage cream sauce. Can be served with rice. NO-STICK GRILLING MARINADE: Place the egg yolks, creole mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper and celery salt until well incorporated. Store covered in refrigerator until needed. CREOLE CREAM SAUCE: Place all ingredients in a double boiler over medium high heat and reduce by half. POULTRY SEASONING: Combine all spices and mix well. Store in an air tight container or spice jar.

BOUDREAUX'S ZYDECO STOMP GUMBO



Boudreaux's Zydeco Stomp Gumbo image

I found this on allrecipes.com. Pro member Lupe Boudreaux says, "Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 2h

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 cup boneless skinless chicken breast half, chopped
1/2 lb pork sausage link, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
beer
6 stalks celery, diced
4 roma tomatoes, diced (plum)
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chili peppers, with liquid
2 tablespoons chopped fresh red chili peppers
1 bunch fresh parsley, chopped
1/4 cup cajun seasoning
1 lb shrimp, peeled and deveined

Steps:

  • Heat oil in a medium skillet over medium-high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 427.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 73.5, Sodium 1326.7, Carbohydrate 17.8, Fiber 2, Sugar 4.1, Protein 18.3

BOUDREAUX'S ZYDECO STOMP GUMBO



Boudreaux's Zydeco Stomp Gumbo image

Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!

Provided by Lupe Boudreaux

Categories     Gumbo

Time 2h

Yield 10

Number Of Ingredients 16

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
½ pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
¼ cup Cajun seasoning
1 pound shrimp, peeled and deveined

Steps:

  • Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
  • In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
  • Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
  • Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g

CREAMY ZYDECO CHICKEN PASTA



Creamy Zydeco Chicken Pasta image

eeeeeeew weeeee dis be some good pasta! I made this tonight listening to Zydeco music, hence the name. It has a nice little kick from the creole seasoning that makes you want to get up and shake your tail feather. I hope you enjoy this as much as my family and I did. * Feel free to mix in other veggies too, like mushrooms, broccoli, etc! Or you can even throw in some shrimp instead of using the chicken!

Provided by Leah Stacey @CookingMaven

Categories     Chicken

Number Of Ingredients 13

4 - chicken breast, cut into thin strips
8 ounce(s) linguine pasta, cooked al dente
4 teaspoon(s) creole seasoning ( i prefer tony chachere's creole seasoning)
3 tablespoon(s) butter
2 - green onions, thinly sliced
2 cup(s) whippping cream
1/2 cup(s) chopped sundried tomatoes
1 tablespoon(s) cornstarch
1/2 teaspoon(s) dried basil
1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) garlic powder
1/2 cup(s) parmesan cheese, grated
*I MADE THIS WITH MY SIMPLE HOMEMADE PASTA DOUGH RECIPE! IT WAS DELISH!*

Steps:

  • Place chicken and Creole seasoning in a bowl and toss to coat.
  • In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
  • Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper mix well. Turn heat up till it boils let it boil for about 1 minute and then reduce the heat. Whisk in the cornstarch. Cook until sauce thicken a little.
  • Pour over hot linguine and toss with Parmesan cheese.
  • Note: The sauce may look a little thin. It will thicken up as it mixes and absorbs in the pasta.

ZYDECO STOMP GUMBO



Zydeco Stomp Gumbo image

I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...

Provided by Terri Juwan

Categories     Gumbo

Time 2h

Yield 15 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 boneless skinless chicken breasts, chopped
1 lb andouille sausage, sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
5 cups chicken broth
12 ounces beer
16 ounces frozen okra
2 (10 ounce) cans diced tomatoes (with liquid)
1 onion, chopped
1 (10 ounce) can Rotel Tomatoes (with liquid)
2 jalapeno peppers, chopped
1/4 cup cajun seasoning
2 (6 ounce) cans crabmeat
2 lbs shrimp, peeled

Steps:

  • Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
  • Stir in sausage and cook until evenly browned.
  • Drain chicken and sausage and set aside.
  • In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
  • Stir constantly (wire whisk works very well) until browned and bubbly.
  • Mix in garlic and cook about 1 minute.
  • Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
  • Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
  • Reduce heat, cover and simmer about 40 minutes, stirring often.
  • Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
  • If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
  • Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.

Nutrition Facts : Calories 437.9, Fat 25.9, SaturatedFat 5.5, Cholesterol 137.2, Sodium 1084.7, Carbohydrate 15.7, Fiber 1.6, Sugar 3.2, Protein 33.2

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From camelliabrand.com


ZYDECO PASTA PENNE - RECIPECIRCUS.COM
email this recipe : discussion boards: Email to Marla Hudgins . Recipe Categories: ...
From recipecircus.com


ZYDECO CHOP CHOP CAJUN CHILI — ZYDECO CHOP CHOP
2022-01-24 1 pound ground pork. Cajun Bait Seasoning, to taste. ¼ cup Zydeco Chop Chop. Water - to taste. Cajun Power Makin’ Chili - to taste. How To: Brown the ground beef and ground pork in a large skillet, seasoning it with Cajun Bait seasoning to taste. Add equal parts Cajun Power and water until desired consistency is reached. Stir evenly.
From zydecochopchop.com


BOUDREAUX'S ZYDECO STOMP GUMBO | RECIPE | GUMBO RECIPE, …
Sep 6, 2017 - Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, pork, shrimp and spicy Cajun flavor!
From pinterest.ca


RECIPE FOR ZYDECO'S PORK TENDERLOIN ETOUFFEE
Zydeco's Pork Tenderloin Etouffee. Source: Journal Sentinel. 1 ounce oil 1/3 pound diced onions 1/3 pound diced celery 1/3 pound diced green peppers 1 teaspoon garlic puree 2 ounces tomato paste 1 bay leaf 1 teaspoon basil 2 tablespoons honey 1 quart veal stock 1/4 cup light corn syrup Pinch of thyme Pinch of chili powder Pinch of cayenne pepper
From hindsjerseyfarm.com


ZYDECO STOMP GUMBO - PLAIN.RECIPES
Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning. Reduce heat, cover and simmer about 40 minutes, stirring often. Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
From plain.recipes


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