Make and share this Blackened Salmon Caesar Salad recipe from Food.com.
Author: gailanng
This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and...
Author: Robin TL.
Nice, cool way to serve shrimp cocktail. From Cajun Cooking and posted for ZWT5. *Does not include chill time.
Author: TheGrumpyChef
This one is both quick and easy. You can adjust the heat to your liking. The time for prep includes the time to peel & devein the shrimp.
Author: Just Cher
This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you...
Author: Anita Harris
Make and share this Creamy Cajun Deviled Eggs recipe from Food.com.
Author: Lavender Lynn
My neighbor had cajun peanuts from Feridies at holiday time. They were awesome but impossible to find in the stores. I found this recipe on cooks.com and wanted to hold onto it on zaar. I will rate once...
Author: Ann Cecile
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
I just watched this on Big Daddy's House with Aaron McCargo(winner of the Next Food Network Star) and had to share!
Author: Sharon123
This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup...
Author: mrsjjkool
I found this yesterday in my Cooking Light magazine. It worked GREAT in Redneck Epicurean's Cajun Roasted Chicken #146464! It is not too hot & is low in salt.
Author: Elmotoo
Cajun seasoning adds a deliciously spicy flavour to salmon fillets accompained by a refreshing salsa!
Author: English_Rose
Be adverturous and try it. The Cajun spice mix adds a distinctive warm, smoky flavor to fish. Note: The original recipe called for red snapper, which is divine, btw, but not always accessable and even...
Author: gailanng
I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux....
Author: Late Night Gourmet
I love Cajun country and their food. This is a quick and easy weeknight meal. Serve with fresh baked cornbread for a down home treat.
Author: PaulaG
Make and share this Blackened Spicy Snapper Fillets recipe from Food.com.
Author: Aroostook
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
Make and share this Stuffed Flounder La Fourche recipe from Food.com.
Author: Witch Doctor
Any fish variety will work well in this recipe. The fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about...
Author: Virginia Cherry Blo
Make and share this Spicy Cajun Style Cod recipe from Food.com.
Author: Dancer
Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.
Author: Colbys Mom
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Author: mary winecoff
Make and share this Big John's Cajun Fried Oysters recipe from Food.com.
Author: Big John
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
From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.
Author: NELady
This recipe comes from a vegetarian friend; I personalized it. I like it because it has so much flavor for a low-fat food.
Author: tiff franks
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
My reverse-engineered recipe for Old Bay Seasoning is an authentic blend of 17 savory herbs and spices.
Author: The Spice Guru
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
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Make and share this Basa Fillet With Cajun Veggies recipe from Food.com.
Author: Derf2440
I saw Paula Deen make this on her show the other day... I just had to try it for supper that night and it was wonderful... Me and my kids love fried okra and this recipe just made us love it that much...
Author: gertc96
I occasionally come across recipes calling for cajun seasoning. I've tried many different recipes for it, but most used way too much black and/or white pepper for our tastes. I tried this one and we love...
Author: TasteTester
This becomes a nice tender juicy fish and the breading mixture is excellent mix for this kind of fish. Most fish fillets will work but for this one tilapia works best. Works well with fresh cut fries or...
Author: bggio
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
Make and share this Cajun Chicken Salad With Cajun Dressing recipe from Food.com.
Author: Boo Chef in West Te
I found this on a google search...it was delicious!found at http://www.sapphireblue.com/recipes/batter.phtml
Author: Becky
Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr.
Author: Karen Elizabeth
Just a basic seasoning for creole/cajun type recipes. I don't care too much for the commercial ones cause I think they "muddy up" the flavors with too many ingredients.
Author: graffeetee
This was so simple and tasty with just the right amount of heat. I served it with a pre-packaged Cajun style rice but it would be great with white rice also.
Author: Teresa in Charleston
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
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