Cajun Cabbage Jambalaya

Cajun cabbage jambalaya is a skillet meal you will make over and over again.  My family loves cabbage and this Cajun cabbage is one of their favorites.

Ingredients :

• 1 pound spicy pork sausage
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 1 green bell pepper
• 1 cup celery
• 1 head green cabbage
• 1 can (14 ounces) diced tomatoes (undrained)
• 1 cup chicken broth
• 1/2 cup of water
• 1 cup uncooked brown basmati rice
• 1 tablespoon chilli powder
• 1/2 teaspoon of salt
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper.

Instructions :

1. In a large saucepan, cook the pork sausage with the onion and garlic until browned.
2. Stir in green pepper and celery; cook and stir for 3 more minutes.
3. Add all rest ingredients & bring to a boil.
4. Covering, reduce heat to low, & cook, stir occasionally, to rice is tender, for 40 to 50 minutes.

Enjoy!!

 

Cajun Corn On The Cob

 

Cajun Corn On The Cob (Boiled, Baked, or On The Grill)

Roasted Cajun corn on the cob is easy to make in the comfort of your home. Perfectly baked (or boiled, grilled) corn is dipped in a creamy-cajun-mayo sauce, sprinkled with salty crumbled cheese, and is the best choice for large summer parties. 

Ingredients :

• 4 ears of corn husked
• 2 tablespoon olive oil
• salt and pepper to taste
• 4 tablespoon mayonnaise i used vegan mayo
• ⅓ cup sour cream or Mexican crema
• 1 ½ teaspoon cajun spice
• 1 ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon cilantro chopped
• ½ cup feta or cotija crumbled
• 1 tablespoon lime juice
• 1 teaspoon chipotle or chili powder optional

Instructions :

1. Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.
2. It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.
3. Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.
4. While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.
5. Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don't overcook it though!).
6. Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm
7. Enjoy !!

Cajun Shrimp and Andouille Nachos

Cajun Shrimp and Andouille Nachos recipe is a twist on traditional nachos, plus it lighter and perfect for warm-weather meals and entertaining.

• Prep : 15 mins
• Cook : 15 mins
• Total : 30 mins
• Yield : 6 servings

Ingredients :

1. ½ pound andouille sausage, sliced
2. 1 small yellow onion, diced
3. ½ red bell pepper, diced
4. ½ green bell pepper, diced
5. 1 celery rib, diced
6. 1 (12 ounce) bag tortilla chips
7. 12 ounces raw peeled and deveined shrimp
8. 1 tablespoon olive oil
9. 2 teaspoons seafood seasoning (such as Old Bay®)
10. 1 (8 ounce) package shredded Colby Jack cheese

Instructions :

1. Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
5. Enjoy !!

Cajun Honey Butter Salmon

Cajun Honey Butter Salmon is a delicious sweet-spicy seafood recipe with a buttery and flavorful sauce that’s ready in under 20 minutes! The Cajun seasoning adds boldness and boastful flavor to the dish, while the honey butter serves up a sweet dainty twist.

INGREDIENTS

• 3 Salmon Fillets
• 1 tbsp Olive Oil, divided
• 1 tsp Dried Parsley Flakes
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika, or Regular Paprika
• 2 tsp Cajun or Creole Seasoning
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 tsp Salt, more or less to taste
• 4 tbsp Butter, softened or room temperature
• 3 tbsp Pure Honey
• Fresh Parsley or Cilantro Leaves for Garnish, as desired

DIRECTIONS

1. Preheat oven to 400 degrees Fahrenheit.
2. In a small bowl, combine all the dry seasoning – dried parsley flakes, garlic powder, onion powder, smoked paprika or paprika, cajun seasoning, black pepper, and salt and set aside.
3. In another bowl, combine butter and honey, mix until well combined, set aside.
4. Pat dry salmon, then add a drizzle with olive oil on each fillet.
5. Season both sides of salmon generously with dry seasoning, and add a squeeze of fresh lemon juice.
6. Add a drizzle of olive oil to a skillet or oven-safe dish and place salmon fillets in the pan with a dollop of honey butter on each – do not overcrowd your pan. Set aside the remainder of honey butter.
7. Depending on the thickness of your salmon, bake for 10 -12 minutes or until flaky and internal temp reads 145°F.
8. When salmon near done, around the 7-8 minute mark, add the remainder of honey butter to the skillet.
9. Remove from oven when done, spoon the sauce overtop of salmon, garnish with fresh parsley or cilantro and serve.

Enjoy!!

 

Cajun pasta be Poppin

So I seasoned the shrimp with the cajun season and cooked in butter… Browned the andouille sausage.

Seasoned chicken with cajun seasoning also and browned it. I used linguini pasta.

Add onion, bell pepper, and 1 tablespoon thyme; sautee in butter for 5 minutes, stirring occasionally.

Add red bell pepper, cook 3 minutes.

Add reserved 1/3 cup cooking liquid from pasta, salt, and tomatoes; bring to a boil.

Reduce heat, and simmer 5 minutes or until thickened.

Remove pan from heat; stir in shrimp/sausage/chicken and pasta.

Stir in heavy cream. Cook 1 minute over medium heat or until thoroughly heated.

Sprinkle with more thyme. Add cajun seasoning until you get the taste you want.

Cajun Pasta be Poppin

Ingredients

• 8 oz. Shrimp peeled and deveined

• 2 Large chicken breasts cut into pieces

• 2 Links of andouille sausage cut into slices

• 6 Tbsp. Butter divided

• 3 Tbsp. Cajun seasoning divided

• 1 tsp Ground thyme

• 1 Onion chopped

• 1 Bell pepper chopped

• 1 lb. Linguini cooked and drained

• ⅓ C. Of the pasta cooking liquid reserved

• 1 C. Heavy whipping cream

• 1 Can Diced tomatoes

• 2 tsp. Minced garlic

• Salt and pepper to taste

Instructions

1. Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside.
2. Add the sausage to the skillet and saute until browned. Remove and set aside.
3. Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside.
4. Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
5. Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
6. Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
7. Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.

Enjoy!!

This Cajun shrimp scampi is so quick and easy you can make it any weeknight. But it is so fancy and tasty you just might want to save it for special occasions!

This is delicious! Followed the steps and I’m very pleased! Used fresh parsley too. For all the ingrediants without measurements, start small and take it from there. This only required a pinch of flour to thicken up while on the heat, for example. I like my food spicy so I did add half a scotch bonnet pepper during the final boil phase as I whisked it, took it out when I was done and boom, the Jamaican in me was happy lol. Even without the parm, I was enjoying my meal. Didn’t remember to add it until I was half done my plate lol

Cajun Shrimp Scampi

Cajun Shrimp Scampi

This Cajun shrimp scampi is so quick and easy you can make it any weeknight. But it is so fancy and tasty you just might want to save it for special occasions!

• Yield: 4 SERVINGS

• Prep Time: 10 MINUTES

• Cook Time: 10 MINUTES

• Total Time: 20 MINUTES

Ingredients :

• 12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

• 1 serving of pasta (preferably a linguine)

• 2 cloves garlic, minced

• 2 tbs. butter

• 1/2 c. heavy cream

• shredded parmesan cheese

• 1/8 tsp. basil

• salt and pepper to taste

• flour (to thicken)

• cajun seasoning

• 1/4 c. parsley

• White wine (not shown)

• olive oil (not shown)

Directions :

1. Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
2. Add the garlic and cook for another 2 minutes.
3. Add the shrimps.
4. Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
5. When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.
6. Add the heavy cream, basil, parsley, salt and pepper.
7. Bring to a boil and whisk in sprinkles of flour until sauce thickens.
8. Lower heat to medium-low and add shrimp again.
9. Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,

ENJOY!!

Cajun Fried Shrimp

 

Cajun Fried Shrimp

Crunchy Cajun Shrimp are crunchy, spicy, sour, and full of flavor. Simple seasoning that includes Cajun seasoning, a touch of lemon flavor, and served with Cajun sauce. Perfect for an easy appetizer or a quick dinner!

Hey man. This is very good.  I promise you will not be disappointed with this delicious shrimp. We don't make a lot of fried foods in our house, and this was a special treat!

I love fried shrimp. It's one of my favorites that I order, but it's also the worst when you get it, and you can tell it got into the fryer from the freezer. The hand-made, spiced, extremely crunchy, undercooked, and excellent dipping sauce are all essential when it comes to fried shrimp. 

Ingredients : 

Crunchy shrimp

° 12 large raw prawns, peeled but tails remaining

° Half a cup of vegetable oil

° All-purpose cup of flour

° ½ teaspoon fresh lemon peel

° Half a teaspoon of salt

° 1 1/2 teaspoons of Cajun spice

° 1 large egg

° 1 tablespoon of milk

° 1 cup panko bread crumbs

For Cajun Sauce

° Half a cup of mayonnaise

° 2 tablespoons of sour cream

° 1 tablespoon ketchup

° 1 teaspoon Cajun seasoning

Instructions :

 

Cajun sauce

1. Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.

Cajun Crunchy Shrimp

1. Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.
2. With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.
3. Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it's ready. Don't add shrimp too soon.
4. Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.
5. Shrimp cooked 90 seconds per side. Gently turn the shrimp over, but if the bread starts with the rusk, allow more time. The shrimp will not stick to one until the bread is cooked.
6. Take the shrimp out of the pan and place it on a plate lined with a paper towel. Serve on the spot with Cajun sauce.

Enjoy !