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
Try two or three of these on toasted French bread with tarter sauce to make an interesting po'boy sandwich. From The Evolution of Cajun and Creole Cuisine by John Folse.
Author: Vicki in CT
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
Use mako shark or swordfish for this wonderful, easy, delicious recipe. We prefer it with shark. I usually double the sauce ingredients. Note: if you would like the sauce spicier you can add tabasco sauce,...
Author: mandabears
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 Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.
Author: NELady
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
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
Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and...
Author: SkinnyMinnie
Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute...
Author: Queen Dragon Mom
This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.
Author: TLizSkinn
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Author: mary winecoff
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
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
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.
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
This casserole is DELICIOUS. It comes from "The Official Louisiana Seafood & Wild Game Cookbook". ** See Variation Below**
Author: kellychris
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
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
South Louisiana, cajun, flavor This is a VERY easy recipe. I grew up in south Louisiana and have eaten Shrimp Ettouffe in the finiest restaurants in New Orleans. It is SO good! I made it for my extended...
Author: Chef Louisiana Girl
This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes. From Allrecipes.
Author: Barenakedchef
My reverse-engineered recipe for Old Bay Seasoning is an authentic blend of 17 savory herbs and spices.
Author: The Spice Guru
Make and share this Emerald Chicken Salad recipe from Food.com.
Author: Dienia B.
Make and share this Salmon and Scallop Kabobs recipe from Food.com.
Author: gailanng
I got this recipe out of Chili Pepper magazine a couple of years ago. It is the real thing for a muffuletta and great on any other sandwich.
Author: tunamanphd
Make and share this Spicy Cajun Style Cod recipe from Food.com.
Author: Dancer
Make and share this Stuffed Flounder La Fourche recipe from Food.com.
Author: Witch Doctor
Make and share this Cajun Chicken Salad With Cajun Dressing recipe from Food.com.
Author: Boo Chef in West Te
Butterfly618 says "I use it on almost anything". I found this recipe on Obesity Help. The recipe was posted by Butterfly618. I have not tried this recipe, but I'm posting it for safe keeping.
Author: internetnut
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 Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.
Author: Colbys Mom
Make and share this Cajun Low-Fat Baked Fish recipe from Food.com.
Author: Miss Annie in Indy
This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they...
Author: Dreamgoddess
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
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.
Author: Chief Teer
Make and share this Cajun Peppered Shrimp and Grits recipe from Food.com.
Author: Recipe Junkie