Does anyone know a wonderful Cajun recipe?

I would even appriciate a good mexican recipe as well.
10 pnts. best answer.

Shrimp Creole
(Enchilado de camarones)
Serving Size: 4 – 6

1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)

In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat.

Add the onion, and green bell pepper and sauté until the onion becomes translucent. Add the garlic cloves and sauté an additional 2 minutes. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well.

Cover, raise the heat to medium-low and simmer for 5 to 7 minutes.

Add the shrimp; make sure they have been peeled, deveined, and unfrozen.

Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color.

This also serves to allow the shrimp to soak in all the ingredients.

Remove from heat, and serve over white rice.

Sprinkle the cilantro over the shrimp.

If want to add more seasoning:
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder

Combine all ingredients; store in an airtight container.

Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
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Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Note:
I have made this recipe before, and it is very good, but I tried frying them frozen like it says, and they burned on the outside and were still frozen inside.

I ended up thawing them in the microwave and then frying them. Good luck!!

When I make these, I just fry up the whole batch, then freeze. To serve again, I just bake on a cookie sheet, 350 for about 15 minutes.. they will come out crunchy again..

Here’s a really good sauce to serve with them:
Dipping Sauce for Southwest Eggrolls
1 ripe avocado
1 bottle ranch dressing

Mash the avocado up very well and mix it with the ranch.
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Arroz con pollo (Chicken and Rice)
6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins

In a large pot, brown chicken pieces in oil.

Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.

Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot Cover pot and cook over low heat for about 20 minutes until rice is cooked.

Add chicken and raisins and cook for another 8 minutes.