Here is a tasty recipe from the book '500 Low-Carb Recipes' by Danan Carpender. According to the book, each egg half contains 1g of carbs, a trace of fibre & 3g protein.
Author: Um Safia
Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty...
Author: Chief Teer
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Author: K-Jon Chef
Use mako shark or swordfish for this wonderful, easy, delicious recipe. We prefer it with shark. I usually double the sauce ingredients. Note: if you would like the sauce spicier you can add tabasco sauce,...
Author: mandabears
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Author: riffraff
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the...
Author: c.walsh
Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it...
Author: Robyns Cookin
I just watched this on Big Daddy's House with Aaron McCargo(winner of the Next Food Network Star) and had to share!
Author: Sharon123
This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup...
Author: mrsjjkool
Stop searching for the perfect New Orleans barbecue shrimp! Make sure you serve it with French bread for dippin' and a roll of paper towels! Suck the juices off the shrimp like a true New Orleanian! (((Baking...
Author: Kikimony
This is one of many "Mardi Gras pasta" recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.
Author: Cindy Andrews
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on...
Author: Dreamer in Ontario
Butterfly618 says "I use it on almost anything". I found this recipe on Obesity Help. The recipe was posted by Butterfly618. I have not tried this recipe, but I'm posting it for safe keeping.
Author: internetnut
I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor...
Author: Caryn Dalton
Yummy crowd pleaser. Spice can be modified to your tastebuds! Quick,easy, and inexpensive! Even the kids loved it.
Author: Cajun Jess
Make and share this Creamy Cajun Deviled Eggs recipe from Food.com.
Author: Lavender Lynn
I found this yesterday in my Cooking Light magazine. It worked GREAT in Redneck Epicurean's Cajun Roasted Chicken #146464! It is not too hot & is low in salt.
Author: Elmotoo
Make and share this Spicy Cajun Style Cod recipe from Food.com.
Author: Dancer
Any fish variety will work well in this recipe. The fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about...
Author: Virginia Cherry Blo
Make and share this Blackened Redfish With Shrimp recipe from Food.com.
Author: gailanng
Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!
Author: mary winecoff
Make and share this Salt-Free Cajun Seasoning recipe from Food.com.
Author: Kittencalrecipezazz
I love Cajun country and their food. This is a quick and easy weeknight meal. Serve with fresh baked cornbread for a down home treat.
Author: PaulaG
This becomes a nice tender juicy fish and the breading mixture is excellent mix for this kind of fish. Most fish fillets will work but for this one tilapia works best. Works well with fresh cut fries or...
Author: bggio
Make and share this Sassy Cajun Grilled Shrimp recipe from Food.com.
Author: Shon Marie
This is one of the Zaar recipes that I adopted. The recipe is from Paul Prudhomme's Louisiana Kitchen. I've edited the list of ingredients to make it easier to read, but have left all instructions as they...
Author: Dreamgoddess
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
This was so simple and tasty with just the right amount of heat. I served it with a pre-packaged Cajun style rice but it would be great with white rice also.
Author: Teresa in Charleston
Make and share this Stuffed Flounder La Fourche recipe from Food.com.
Author: Witch Doctor
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Author: CookingONTheSide
Cajun seasoning adds a deliciously spicy flavour to salmon fillets accompained by a refreshing salsa!
Author: English_Rose
Make and share this Crispy Shrimp With Spicy Cajun Sauce recipe from Food.com.
Author: gailanng
Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.
Author: Colbys Mom
From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.
Author: NELady
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com.
Author: Sandi From CA
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Just a basic seasoning for creole/cajun type recipes. I don't care too much for the commercial ones cause I think they "muddy up" the flavors with too many ingredients.
Author: graffeetee
This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.
Author: Therealuncle_d
The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling....
Author: Busters friend
This is my Go-To salad for caters and potlucks. In the time is takes to cook the pasta, you can have the rest of the ingredients assembled. The peas go in frozen to help cool the salad immediatly. You...
Author: Chef Dian
This was a great way to grill shrimp. Slight kick but not overpowering, just good eats. These are also good cold with crackers for appies.
Author: MsSally
My reverse-engineered recipe for Old Bay Seasoning is an authentic blend of 17 savory herbs and spices.
Author: The Spice Guru