Whats a yummy Cajun Recipe? What is mainly Cajun food popular for?!
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste
AND
PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT
1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped
Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.
Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.
AND
CAJUN MEATLOAF
2 teaspoons butter
1/2 large onion
1/2 cup green pepper, chopped
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 lb lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup catsup
1 tsp Worcestershire sauce
Preheat oven to 375°F.
Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.
Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.
AND
SPICY CAJUN PASTA
1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper
In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.
Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.
JM
Answers: CAJUN BOURBON CHICKEN
1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste
Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.
Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.
Season with salt and pepper, to taste
AND
PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT
1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped
Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.
Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.
AND
CAJUN MEATLOAF
2 teaspoons butter
1/2 large onion
1/2 cup green pepper, chopped
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 lb lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup catsup
1 tsp Worcestershire sauce
Preheat oven to 375°F.
Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.
Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.
AND
SPICY CAJUN PASTA
1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper
In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.
Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.
JM
crawfish etoufee
JAMBALAYA OR GUMBO
INGREDIENTS:
2 tablespoon oil
1 pound of boneless chicken breast , cut into small cubes
1/2 cup onion chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup water or chicken broth
1 (14 1/2 oz) can tomatoes, chopped with juice
8 ounces cut into 1/2 inch pieces
1 cup rice
1/2 teaspoon dried leaf thyme, crumbled (optional)
pepper to taste
dash cayenne pepper
PREPARATION:
Heat oil; sauté chicken and sausage for 5 minutes, then add onion, green pepper and garlic. Sauté for a few minutes longer, then add remaining ingredients. Cover and simmer about 30 minutes or until rice is cooked.