Taste the world right in your kitchen with Cajun recipes
cajun chicken a la king
6 to 8 chicken breasts
8 chicken bouillon cubes
8 cups water
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup (1 stick) butter
1 cup flour
3 to 4 cups milk
Salt and pepper, to taste
1 cup sweet peas, frozen or canned
Buttermilk biscuitsDissolve bouillon cubes in water. Add chopped onion, celery, and chicken breast. Boil until tender. Remove chicken and chop into bite-size pieces. Reserve broth.In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly.Serve over homemade biscuits which have been sliced in half.
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6 to 8 chicken breasts
8 chicken bouillon cubes
8 cups water
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup (1 stick) butter
1 cup flour
3 to 4 cups milk
Salt and pepper, to taste
1 cup sweet peas, frozen or canned
Buttermilk biscuitsDissolve bouillon cubes in water. Add chopped onion, celery, and chicken breast. Boil until tender. Remove chicken and chop into bite-size pieces. Reserve broth.In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly.Serve over homemade biscuits which have been sliced in half.
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cajun crescent chicken casserole
1 can cream of mushroom soup
1 can cream of chicken soup
1 whole chicken, cooked and shredded
2 packages crescent rolls
1 can chicken broth
Salt and pepper
Cajun spicePreheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.Season chicken with salt, pepper and Cajun spice.Mix soups together and add broth. Season with salt and pepper mix thoroughly.Lay rolls out on dry surface. Add chicken to dough and roll up in the same fashion as a regular crescent roll. Place in prepared baking dish. If there is chicken mixture left, sprinkle it around the rolls. Pour soup mixture over rolls. Bake uncovered for 15 to 23 minutes until you see the tops of the rolls brown and the liquid bubbles.
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1 can cream of mushroom soup
1 can cream of chicken soup
1 whole chicken, cooked and shredded
2 packages crescent rolls
1 can chicken broth
Salt and pepper
Cajun spicePreheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.Season chicken with salt, pepper and Cajun spice.Mix soups together and add broth. Season with salt and pepper mix thoroughly.Lay rolls out on dry surface. Add chicken to dough and roll up in the same fashion as a regular crescent roll. Place in prepared baking dish. If there is chicken mixture left, sprinkle it around the rolls. Pour soup mixture over rolls. Bake uncovered for 15 to 23 minutes until you see the tops of the rolls brown and the liquid bubbles.
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cajun fettuccine
1 pound dry fettuccine
1/2 cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning
1 pound frozen cooked and peeled crawfish tails, thawed
and drained, or peeled and deveined shrimp
2 cups whipping cream or half-and-half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheeseBring a large pot of water to a boil. Add the fettuccine and cook according to package directions.Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half-and-half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.Makes 6 servings.NOTE: Chicken may be substituted for the shrimp or crawfish.
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1 pound dry fettuccine
1/2 cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning
1 pound frozen cooked and peeled crawfish tails, thawed
and drained, or peeled and deveined shrimp
2 cups whipping cream or half-and-half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheeseBring a large pot of water to a boil. Add the fettuccine and cook according to package directions.Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half-and-half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.Makes 6 servings.NOTE: Chicken may be substituted for the shrimp or crawfish.
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cajun french bread
1 loaf French bread
Butter
Garlic powder
Black pepper
Mozzarella cheeseSplit loaf of French bread. Spread top with butter. Sprinkle with garlic powder and black pepper. Cover with grated mozzarella cheese and bake at 400 degrees F until cheese is melted and starts to brown.
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1 loaf French bread
Butter
Garlic powder
Black pepper
Mozzarella cheeseSplit loaf of French bread. Spread top with butter. Sprinkle with garlic powder and black pepper. Cover with grated mozzarella cheese and bake at 400 degrees F until cheese is melted and starts to brown.
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cajun country breakfast
1/4 pound lean bulk sausage
2 eggs, beaten
1/2 cup chopped mushrooms
Tony Chachere's Dirty Rice Mix
2 1/4 cups waterIn a large skillet, brown sausage. Drain fat. Add eggs and cook until firm. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat, cover and simmer 25 minutes, stirring occasionally.Yields 6 servings.
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1/4 pound lean bulk sausage
2 eggs, beaten
1/2 cup chopped mushrooms
Tony Chachere's Dirty Rice Mix
2 1/4 cups waterIn a large skillet, brown sausage. Drain fat. Add eggs and cook until firm. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat, cover and simmer 25 minutes, stirring occasionally.Yields 6 servings.
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cajun chicken and seafood gumbo
New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew you can find file powder at many groceries or ethnic food stores.1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white riceIn a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil reduce to simmer.Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.Serve over white rice.Serves 6.
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New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew you can find file powder at many groceries or ethnic food stores.1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white riceIn a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil reduce to simmer.Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.Serve over white rice.Serves 6.
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cajun chicken sandwich
2 boneless, skinless chicken breast halves
(about 6 ounces each), butterflied or pounded thin
About 3 tablespoons Cajun seasoning
Margarine (to sauté chicken)
2 toasted buns, splitPreheat cast iron skillet over high heat on top of stove.Dredge chicken in Cajun seasoning. Place small amount of margarine in skillet and place seasoned chicken breasts in skillet. Cook until seasoning is black, then turn and cook until done. Serve on toasted bun with your favorite sandwich toppings.Makes 2 sandwiches.
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2 boneless, skinless chicken breast halves
(about 6 ounces each), butterflied or pounded thin
About 3 tablespoons Cajun seasoning
Margarine (to sauté chicken)
2 toasted buns, splitPreheat cast iron skillet over high heat on top of stove.Dredge chicken in Cajun seasoning. Place small amount of margarine in skillet and place seasoned chicken breasts in skillet. Cook until seasoning is black, then turn and cook until done. Serve on toasted bun with your favorite sandwich toppings.Makes 2 sandwiches.
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cajun crab ravigote
"Ravigote" comes from a French word meaning "to invigorate." This easy dish falls somewhere between an appetizer and a salad. It's especially pretty served over a mix of different lettuces.1 cup mayonnaise
1 1/2 tablespoons minced green pepper
1 1/2 tablespoons minced scallions
1 1/2 tablespoons minced pimientos
1 1/2 tablespoons minced anchovies
4 1/2 cups lump crabmeat
Shredded lettuce (mixed varieties)In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos and anchovies until well mixed. Chill thoroughly.Gently stir in crabmeat do not break up lumps. Chill until ready to serve.Serve on a bed of shredded lettuce.Serves 6.
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"Ravigote" comes from a French word meaning "to invigorate." This easy dish falls somewhere between an appetizer and a salad. It's especially pretty served over a mix of different lettuces.1 cup mayonnaise
1 1/2 tablespoons minced green pepper
1 1/2 tablespoons minced scallions
1 1/2 tablespoons minced pimientos
1 1/2 tablespoons minced anchovies
4 1/2 cups lump crabmeat
Shredded lettuce (mixed varieties)In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos and anchovies until well mixed. Chill thoroughly.Gently stir in crabmeat do not break up lumps. Chill until ready to serve.Serve on a bed of shredded lettuce.Serves 6.
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cajun creamy chocolate bread pudding
A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.1 1/2 cups milk
1 3/4 cups plus 2 tablespoons heavy cream
1/2 cup granulated sugar
1 1/2 cups chocolate chips
1/8 teaspoon salt
3 large eggs, beaten with a fork
1/3 large French baguette, buttered and
cut into 1/2-inch cubes (3 cups total) Place bread cubes in a large bowl set aside.Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 minutes.Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon.Refrigerate mixture 2 to 3 hours, stirring occasionally, until all bread is thoroughly soaked.Preheat oven to 350 degrees F. Grease a 2-quart baking dish with butter. Pour pudding into dish. Bake 45 minutes.Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges return pudding to oven and bake 25 to 30 minutes longer, until a tester inserted near the center comes out clean. Cool 10 to 15 minutes before serving.Serves 8.
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A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.1 1/2 cups milk
1 3/4 cups plus 2 tablespoons heavy cream
1/2 cup granulated sugar
1 1/2 cups chocolate chips
1/8 teaspoon salt
3 large eggs, beaten with a fork
1/3 large French baguette, buttered and
cut into 1/2-inch cubes (3 cups total) Place bread cubes in a large bowl set aside.Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 minutes.Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon.Refrigerate mixture 2 to 3 hours, stirring occasionally, until all bread is thoroughly soaked.Preheat oven to 350 degrees F. Grease a 2-quart baking dish with butter. Pour pudding into dish. Bake 45 minutes.Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges return pudding to oven and bake 25 to 30 minutes longer, until a tester inserted near the center comes out clean. Cool 10 to 15 minutes before serving.Serves 8.
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cajun angels
4 bamboo skewers, 8 to 10 inches long,
soaked in cold water for 15 minutes
24 medium shrimp, peeled and deveined,
but with tails intact
12 slices bacon, cut in half crosswise
Blackened Cajun spices (ground to a
smooth consistency, if needed))
Vegetable oilWrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.
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4 bamboo skewers, 8 to 10 inches long,
soaked in cold water for 15 minutes
24 medium shrimp, peeled and deveined,
but with tails intact
12 slices bacon, cut in half crosswise
Blackened Cajun spices (ground to a
smooth consistency, if needed))
Vegetable oilWrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.
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