ZYDECO STOMP CAJUN SHRIMP ALFREDO
Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
- Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
- Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
- Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
- Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g
ZYDECO'S 5 BBQ SHRIMP
Steps:
- Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
ZYDECO SAUCE
Great sauce for cheeseburgers or dipping fries. Try this on a Reuben! Wow! Recipe was created by George Graham, from Lafayette, LA. He was a finalist in the $50,000 Sutter Home Build A Better Burger Contest with this sauce spread on the buns, Louisiana burgers with Root Beer Glaze, topped with Mardi Gras Slaw.
Provided by Penny Stettinius
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
- Cover and refrigerate.
ZYDECO CHICKEN RECIPE - (3/5)
Provided by Morganp9661
Number Of Ingredients 33
Steps:
- Using a pastry brush, coat chicken breasts with marinade. Refrigerate 30 min. Sprinkle the breasts with poultry seasoning. Prepare grill. Cook chicken breasts over direct high heat for 10 to 12 min. turning once during the grilling process. Heat olive oil in a large saute' pan over high heat. Place the sausage in the hot oil and cook 6 to 7 min, stirring every 2 to 3 min. add sliced mushrooms and cook 5 min. more, lower the heat to medium and add garlic. Cook for 3 minutes more. Add creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir green onions and fresh parsley, and remove from heat. Place chicken breasts on serving dishes and top with 1/3 to 1/2 cup of sausage cream sauce. Can be served with rice. NO-STICK GRILLING MARINADE: Place the egg yolks, creole mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper and celery salt until well incorporated. Store covered in refrigerator until needed. CREOLE CREAM SAUCE: Place all ingredients in a double boiler over medium high heat and reduce by half. POULTRY SEASONING: Combine all spices and mix well. Store in an air tight container or spice jar.
BOUDREAUX'S ZYDECO STOMP GUMBO
Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!
Provided by Lupe Boudreaux
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
- In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
- Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
- Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 18.5 g, Cholesterol 104.6 mg, Fat 29.3 g, Fiber 2 g, Protein 21.7 g, SaturatedFat 4.6 g, Sodium 2051.9 mg, Sugar 2.9 g
CREAMY ZYDECO CHICKEN PASTA
eeeeeeew weeeee dis be some good pasta! I made this tonight listening to Zydeco music, hence the name. It has a nice little kick from the creole seasoning that makes you want to get up and shake your tail feather. I hope you enjoy this as much as my family and I did. * Feel free to mix in other veggies too, like mushrooms,...
Provided by Leah Stacey
Categories Pasta
Number Of Ingredients 13
Steps:
- 1. Place chicken and Creole seasoning in a bowl and toss to coat.
- 2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
- 3. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper mix well. Turn heat up till it boils let it boil for about 1 minute and then reduce the heat. Whisk in the cornstarch. Cook until sauce thicken a little.
- 4. Pour over hot linguine and toss with Parmesan cheese.
- 5. Note: The sauce may look a little thin. It will thicken up as it mixes and absorbs in the pasta.
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