Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons...
Author: Kittencalrecipezazz
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's,...
Author: Tracey D Mizell
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue...
Author: omeomy 2
My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish (pearch, brim, catfish, what ever is on hand)....
Author: Pokey in San Antonio
Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe Giovanni offers "New World Italian Cuisine." Orchestrated...
Author: TxGriffLover
From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)
Author: riffraff
I found this copycat recipe on another website for the dip served with Texas Roadhouse's cactus blossom. I love their dip and I am posting it here for safekeeping.
Author: linguinelisa
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a salad. Fabulous dinner on the table in less than...
Author: PanNan
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Author: AniSarit
I love dirty rice, Zatarain's packaged mix has the perfect blend of seasonings and spices, in my opinion. However, I like mine with some add-ins. This quick, easy, and if you like dirty rice, the only...
Author: Uncle 12
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I...
Author: jackdenton
Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion...
Author: cyaos
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Author: Melissa Spangler
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Author: Rita1652
Tasso is a Cajun delicacy - lean strips of boneless pork which are marinated in a special seasoning and then heavily smoked. Sometimes called Tasso-ham and served in many Louisiana supermarkets, it can...
Author: Member 610488
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are...
Author: debita
This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, ir desired.
Author: Outta Here
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded...
Author: Alan in SW Florida
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
Author: Az B8990
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with...
Author: ChefInChicago
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Author: The Range Rover
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in...
Author: FolkDiva
If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented, roll it. You may want to adjust some spokes...
Author: OneEyeJack
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can find...do not skimp here.
Author: Bayou Andy
My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements. After playing around with the quantities we got...
Author: vnelly
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate...
Author: Molly53
These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an...
Author: Anita Harris
This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this makes, maybe a few dozen. (Recipe is from Chef Frank...
Author: Kikimony
The spicy and aromatic combination of corn and sausage with tomatoes makes this delicious Deep South soup.
Author: Laka
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but...
Author: Tmisen2980
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New...
Author: OliveLover
Make and share this Cajun-Spiced Tilapia recipe from Food.com.
Author: rpgaymer
This seasoning recipe is used for making grilled Cajun ribeye steaks (along with oil for overnight marinade) and comes from Morton's chef Chef Ben Ornelas. Will keep in the cupboard in a tight container...
Author: Rinshinomori
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate...
Author: Kittencalrecipezazz
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Author: SoChic
This is from chef Rick Rodgers. He adds basil and thyme a little different than some Cajun seasonings. Posted for ZWT 5.
Author: Jamilahs_Kitchen
found this on veganchef.com and wanted to remember to store it here. we love cajun seasoning, but i have been trying to find a low salt or salt free version. this one worked out perfectly.
Author: Inspiritual
Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!
Author: Hank Shaw
Make and share this Grilled Shrimp -- Mmmmmm recipe from Food.com.
Author: Steve_G
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Author: evelynathens
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Author: Dugyb
This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just...
Author: Mexi-Talian-BBQ
Make and share this Jamie Oliver's Cajun Spicy Rub recipe from Food.com.
Author: Nat Da Brat
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Author: ratherbeswimmin
Make and share this Cajun Deviled Eggs recipe from Food.com.
Author: Danny Beason
Plan ahead the shrimp needs to marinade for about 1 hour. I have also made this same recipe using jumbo shrimp grilled on skewers, this is an amazing recipe for shrimp! To save time peel the shrimp a day...
Author: Kittencalrecipezazz
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.
Author: Miss Annie