Best Cajun Mayo Recipes

TEX-MEX BURGER WITH CAJUN MAYO

Steps:

• Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
• In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
• Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

CAJUN SHRIMP AND SAUSAGE BOIL WITH GARLIC MAYO

Steps:

• Husk corn and cut into 2-3 pieces each.
• In a large 12-16 gallon pot, bring 2 gallons of water to boiling.
• Add shrimp or crab boil and Old Bay seasoning, reduce heat.
• simmer, uncovered 10 minutes.
• Add potatoes, a few at a time, allowing water to continue to simmer.
• Simmer 7-10 minutes.
• Add corn, simmer another 5 minutes.
• Cut sausage into 2-3" pieces; add sausage and shrimp.
• Simmer 3-5 minutes until shrimp are opaque (do not overcook).
• Transfer to a large platter.
• Garnish with lemon halves and parsley, if desired.
• Serve with garlic mayo.
• For mayo:.
• In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth.
• Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened.
• Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo.
• Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo.
• Refrigerate, covered, up to 3 days.

CAJUN MAYO

Steps:

• Mix altogether.
• Enjoy!

CAJUN MAYO SAUCE WITH EASY CAJUN SEARED SALMON!

Steps:

• 1. `
• 2. Get all ingredients ready! DON'T GET THE SALMON INGREDIENTS YET!!!
• 3. Salmon ingredients;
• 4. INGREDIENTS FOR CAJUN MAYO SAUCE:
• 5. Combine shallot, celery, parsley and mayonnaise in a bowl, whisking to combine.
• 6. Whisk in mustard, ketchup, horseradish, Worcestershire, paprika, hot sauce and lemon juice. Whisk to combine all ingredients, and place a top on bowl and refrigerator for 24 to 48 hours.
• 7. After to Cajun Sauce married in the refrigerator for about 36 hours, get all ingredients for the salmon---(follow direction on frozen salmon).
• 8. Preheat oven to 400 degrees.
• 9. Season the skinless side of the salmon with the Cajun seasoning and salt. Place by in the refrigerator for about 2 hours.
• 10. Melt the butter with olive oil in a large cast iron skillet or non stick skillet, on med-high heat. Add the whole garlic cloves. Let the garlic cook about 2 minutes.
• 11. Add the salmon skin side down and sear until the skin is crispy.
• 12. Flip the salmon over and add the lemon juice. Place skillet in oven and let bake about 5 minutes depending on how thick your fillets are. Take salmon out of the oven, about 2 minutes, and put the Cajun Mayo Sauce on them. Place back in oven to finish cooking. Serve garnished with cilantro (I used green onions).
• 13. Put salmon on plate and top it with more Cajun Mayo Sauce and green onion.
• 14. I serve this with Wild Rice and herbs--- ENJOY!!

LIGHTER CAJUN TILAPIA SANDWICH WITH BACON AND LIME MAYO

Steps:

• Make the spice blend: Mix all spices/herbs together until blended. Store in an airtight container and use on fish, poultry, pork, or beef. (Makes about 1/4 cup).
• In a small bowl, whisk together the mayonnaise, yogurt, lime juice, and cilantro. Cover and refrigerate until ready to assemble the sandwiches.
• Sprinkle both sides of each tilapia filet generously with the cajun spice blend, pressing gently to coat. Put the coated filets on a plate while you make the bacon.
• Heat a large fry pan over medium heat and cook bacon until crisp. Remove the bacon from the pan, transfer to a paper towel-lined plate, and leave 1 tablespoon of bacon grease to the hot pan to cook the fish.
• Add as many of the filets to the hot pan as can fit, and cook until the underside is crisp and browned, 3 minutes. Gently flip the filets and cook for 3 more minutes. Remove the filets to a clean plate. If any filets stand to be cooked, add a teaspoon of oil to the pan, swirl to coat, and cook for 3 minutes per side. You may consider lowering the heat to prevent burning.
• Assemble the sandwiches by laying the hamburger buns on a clean work surface and smearing 1 tablespoon cilantro-lime mayo on the (face-up) top sides of each. On the bottom halves, layer a leaf of romaine, slice or two of tomato, 1 tilapia filet, and 1 slice of bacon (folded in half or cut in half to cover more area). Top with the mayo-smeared halves and serve immediately.