Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons...
Author: Kittencalrecipezazz
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's,...
Author: Tracey D Mizell
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue...
Author: omeomy 2
My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish (pearch, brim, catfish, what ever is on hand)....
Author: Pokey in San Antonio
Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated...
Author: TxGriffLover
From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)
Author: riffraff
I found this copycat recipe on another website for the dip served with Texas Roadhouse's cactus blossom. I love their dip and I am posting it here for safekeeping.
Author: linguinelisa
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than...
Author: PanNan
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I...
Author: jackdenton
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in...
Author: FolkDiva
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Author: AniSarit
I love dirty rice, Zatarain's packaged mix has the perfect blend of seasonings and spices, in my opinion. However, I like mine with some add-ins. This quick, easy, and if you like dirty rice, the only...
Author: Uncle 12
Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion...
Author: cyaos
This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, ir desired.
Author: Outta Here
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Author: Rita1652
Tasso is a Cajun delicacy - lean strips of boneless pork which are marinated in a special seasoning and then heavily smoked. Sometimes called Tasso-ham and served in many Louisiana supermarkets, it can...
Author: Member 610488
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are...
Author: debita
If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes...
Author: OneEyeJack
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with...
Author: ChefInChicago
This is a spin on the popular dish seafood salad. you can still call it that but there are only two meats so I kept it simple. This is for the seafood lovers who like it spicy.
Author: Shema P.
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded...
Author: Alan in SW Florida
Make and share this Kens Cajun Chili Con Carne With Beans recipe from Food.com.
Author: egank01
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Author: Melissa Spangler
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
Author: Az B8990
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate...
Author: Kittencalrecipezazz
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.
Author: Bayou Andy
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Author: ratherbeswimmin
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New...
Author: OliveLover
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Author: SoChic
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but...
Author: Tmisen2980
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Author: The Range Rover
found this on veganchef.com and wanted to remember to store it here. we love cajun seasoning, but i have been trying to find a low salt or salt free version. this one worked out perfectly.
Author: Inspiritual
This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this makes, maybe a few dozen. (Recipe is from Chef Frank...
Author: Kikimony
My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements. After playing around with the quantities we got...
Author: vnelly
These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an...
Author: Anita Harris
Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked...
Author: Irishcolleen
Plan ahead the shrimp needs to marinade for about 1 hour. I have also made this same recipe using jumbo shrimp grilled on skewers, this is an amazing recipe for shrimp! To save time peel the shrimp a day...
Author: Kittencalrecipezazz
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate...
Author: Molly53
Make and share this Cajun Deviled Eggs recipe from Food.com.
Author: Danny Beason
This seasoning recipe is used for making grilled Cajun ribeye steaks (along with oil for overnight marinade) and comes from Morton's chef Chef Ben Ornelas. Will keep in the cupboard in a tight container...
Author: Rinshinomori
Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine!...
Author: Phil likes to cook
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Author: evelynathens
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Author: Dugyb
We eat a lot of salmon (at least once a week) and this is by far my favorite way of preparing it. It's really quite simple, and the end result is so delicious. The sweetness of the apple juice/white wine...
Author: likeamystic
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
This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.
Author: Therealuncle_d