Best Zydeco Spice Mix Recipes

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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'S 5 BBQ SHRIMP



Zydeco's 5 BBQ Shrimp image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 pound butter
1/2 cup chopped green onion
1/4 cup Worcestershire sauce
1 tablespoon liquid crab boil, such as Zatarain's
1 tablespoon cayenne powder
1 tablespoon red pepper flakes
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 tablespoon dried thyme leaf
6 cloves garlic, chopped
2 bay leaves
1 lemon
Hot sauce, such as Tabasco
6 large shrimp (U12), with heads and shells on

Steps:

  • Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.

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

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,...

Provided by Leah Stacey

Categories     Pasta

Number Of Ingredients 13

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

Steps:

  • 1. Place chicken and Creole seasoning in a bowl and toss to coat.
  • 2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
  • 3. 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.
  • 4. Pour over hot linguine and toss with Parmesan cheese.
  • 5. Note: The sauce may look a little thin. It will thicken up as it mixes and absorbs in the pasta.

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.

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