Cajun Injector® Lemon Butter Marinade
Kick the flavor of your meat up a notch with the Lemon Butter injectable marinade from Cajun Injector. A tangy blend of lemon, butter, and garlic that will leave your mouth watering. Premium ingredients are slow-cooked and specifically designed for u
Cajun Injector Holiday Marinade Kit
Cajun Injector Holiday Marinade Kit The best way to get the family together is to have something cooking in the kitchen. Bring everyone to the table with the Cajun Injector Holiday Marinade Kit, and add something special to your holiday festivities. Kit includes: 16 oz. Creole Butter, 16 oz
Cajun Injector® Creole Butter Marinade
Kick the flavor of your meat up a notch with the Creole Butter injectable marinade from Cajun Injector. A buttery concoction with just the right amount of spice for chicken, pork, turkey, and lamb. Premium ingredients are slow-cooked and specifically
Betty’s Hot and Spicy Cajun Shrimp Saute Recipe
In this video, Betty demonstrates a Cajun-style shrimp saute. It is quick and easy to make and has loads of flavor.
Ingredients:
10 oz. frozen cleaned uncooked shrimp
1/2 teaspoon of garlic salt
hot sauce (Louisiana-style)
1/2 tablespoon of extra virgin olive oil
Thaw the shrimp in its original freezer bag. When thawed, drain it through a colander to let excess water go into the sink. Now place the shrimp on a plate, sprinkle well with garlic salt and Louisiana hot sauce. Cover with cellophane and refrigerate for 4 hours. In a skillet heat 1/2 tablespoon of olive oil until hot, but not smoking. Add the shrimp, but don’t allow a lot of the marinade into the skillet. The shrimp will cook very quickly. Turn each shrimp once, when it changes from translucent to opaque. When cooked on both sides, remove to a plate that has paper toweling on top to drain the shrimp. Move the shrimp to a serving dish. Serve while hot! Don’t skimp on the hot sauce!!!
Duration : 0:7:33
How can I make my chicken wingettes full of flavor?
I am trying to cook chicken wingettes for my husband. He says my chicken tastes too plain in the inside. I have some garlic powder, garlic salt, creole seasoning, cayenne pepper, salt, pepper, worcestershire sauce, oinion powder, celery salt, lawry’s season salt, basil leaves, hot sauce, butter, flour, and hickory bbq buffalo wings seasoning mix. Someone please help asap because i want to start cooking now. Should I marinade the chicken for a couple hours first??????
Honey and Soy make a good marinade, add some Cayenne to that for a real Sweet ‘bite’.
Smart Spice Organic Thyme — 0.1 oz Each / Pack of 6
100% Organic Spices. 4 Packets per Carton. Each Packet Contains 1 Teaspoon of Spice. Sealed Tight so Air, Light, and Moisture Are Kept Away From the Spice and Natural Oils That Are Essential for Flavor. Thyme, one of the fine herbs of French cooking, is basic to southern European cuisine and its Creole and Cajun cousins in the American South. This fresh-tasting herb, with its hint of cloves and spice, gives a robust savor to chowders and stews, yet lends refinement to the most exquisite fish, veal, or egg dishes. Thymes name meant sacrifice, in ancient Greece, where it was offered as a pleasing gift to the gods. Thyme is a perennial native to arid Mediterranean hills. Many varieties exist, but thymus vulgaris, common thyme, is most beloved as a culinary herb. Its hard to believe the tiny leaves and delicate pink or white flowers of this scrappy plant yield such exquisite flavor. But the harsh sun and dry soil of its natural environment seem only to strengthen the fragrant essential oil for which thyme is prized. Smart Spices organic thyme is well-suited for marinades and for long, slow cooking, gradually releasing its heavenly flavor. Its perfect in crock pots. Or saut chicken breasts, deglaze with cognac, and finish with thyme and cream. Add thyme to stuffing and sauces, and or use it in classic lentil and bean dishes. A natural ally of vegetables, thyme is especially good with green beans or mushrooms sauted in butter or olive oil. In recipes calling for a tablespoon of fresh thyme leaves, substitute 1 teaspoon dried thyme from Smart Spice. If you do have fresh thyme on hand, add a packet of Smart Spice thyme to, and discover the flavor magic of layering the flavors of fresh and dried herbs. A revolution in seasonings? Why not. For too long, the average consumer and cook has had to settle on purchasing and using middle-of-the-road bottled spices and herbs. There has never been an affordable alternative. Introducing SMART SPICE. These spices, herbs, and kitchen
Mean Devil Woman Cajun Pepper Sauce
This cajun sauce, with its multi-pepper blend, will spice up bloody marys, eggs, sauces, marinades, dips and dressings. Rub it on seafood, meats, game, poultry and veggies before grilling or broiling. This Mean Devil Woman will have you crying for more! No preservatives. Refrigerate after opening.
Any recommendations on cooking large Shrimp on the BBQ? Looking to mix it up not the old cajun seasoning bit!?
Try grilled scampi. It’s great!
Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
Caribbean Grilled Shrimp With Mango Salsa
1 to 1 1/2 lbs large shrimp, peeled and deveined
Marinade
1 tsp ground allspice
1/2" piece ground cinnamon stick
1 tsp black pepper, ground
1/4 tsp freshly grated nutmeg
1/2 small red onion
4 green onions
1 clove garlic
1/2 jalapeno pepper, seeds removed
1/2 tsp salt (or less)
2 Tbs soy sauce
1/4 cup vegetable oil
Mango Salsa
2 ripe mangos, peeled and cut into 1/4" cubes
1/2 jalapeno pepper, seeded and finely chopped
1/2 small red onion, finely chopped
4 Tbs chopped cilantro
Zest of one lime
Juice of two limes
1 tsp sugar
Whip up all the Marinade ingredients in a food processor Coat the shrimp well with the marinade for at least half a day. Soak the skewers in water for half an hour. Skewer the shrimp and cook over a hot grill or hot coals for about a minute and a half on each side, then serve with the mango salsa. Use up all the salsa as it doesn’t keep well.
Servings: 6
Grilled Texas Shrimp
1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 Tbs Mexican lime juice
1 Tbs ground red chiles
1/2 tsp salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)
6 (8-inch size) metal skewers
1 Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.
2 Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each skewer. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
3 Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
4 To broil: place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.
Servings: 6
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tbs red wine vinegar
2 Tbs chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 lbs fresh shrimp, peeled and deveined
1 In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2 Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3 Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
King Kooker King Kooker 2 oz. Injector
The King Kooker 2 oz. Marinade Injector w/ Needle Model: T16 delivers the marinade deep into turkey or other meats for maximum flavor and moist, tender meats. This injector ensures that you and your guests will enjoy juicy meat with cooked-in flavor rather than marinades solely on the the surface. The T16 injector holds up to 2 oz. of your favorite marinade.Great for injecting cajun King Kooker marinades into deep fried turkey.
does any one have any good cajun recipes/creole?
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.
OR
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.
COOK’S NOTE: If you don’t have a pastry bag, use a large ziploc plastic bag with one corner cut off
OR
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.
OR
CROCKPOT CAJUN PECANS
1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Combine all in a crockpot. Cover and cook on high for 15 minutes.
Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.
OR
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.
OR
CAJUN DIRTY RICE
1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5-6 cloves garlic, peeled
1-2 fresh, cayenne peppers
1 tsp. salt
1 tsp. red pepper flakes
2 4-6oz cans mushroom steak sauce
3-4 cups cooked rice
The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and "nearly" liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and "whiter" the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown ("dirty").
Cornbread Dressing:
Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.
JM