Does anyone have a recipe for cajun chicken?
Well actually i just need to know how to make cajun spice at home.
CAJUN SPICE
1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry
What is creole cake and is it delicious?
I have a recipe in a cook book of mine for creole cake, and I want to make it for a tennis banquet but I don’t know what it is….
I understand "creole" in cookery means something like Louisiana spices, but there aren’t any spices in the recipe.
Any ideas?
Maybe they are referring to the Kings cake which is a part of their Mardi Gras celebration. The Kings cake is a type of coffee cake and they aren’t always made the same.
Seafood pasta with white sauce – what to flavor the sauce with?
I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?
2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.
kick ass creole dishes?
I have the desire to cook some deep South foods. I have a lot of rice and some basic creole spices. Someone throw me a recipe for some jambalaya or gumbo or something tasty.
You can find all that stuff and more on the Gumbo pages… written by a New Orleanian.
http://www.gumbopages.com/food/basics/
What style of cuisine do you prefer?
I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?
I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.
What about you?
Hello Vatican Lokey !
My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..
I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?
If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…
Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!
Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!
I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?
Love, light, and peace
tishy
Cajun seasoning recipe?
I need a recipe for cajun seasoning. I’d rather make it than buy it–got a lot of spices in the kitchen.
Hi !!!
Here you go…
Cajun Seasoning
A sprinkling of this savory seasoning is sure to lend a Louisiana accent to everything from pasta to meat.
INGREDIENTS
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon paprika
1-1/2 teaspoons celery seed
1-1/2 teaspoons dried thyme
SERVINGS 16
PREP 5 min.
TOTAL 5 min.
DIRECTIONS
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months. Yield: 1/3 cup.
———AND THIS IS MORE LIKE WHAT WE USE HERE ON THE BORDER OF TEXAS & LOUISIANNA…IT’S GOT MORE ‘KICK’ TO IT!
Cajun Seasoning
2 tbsp Paprika
1 tsp Cayenne
2 tsp Black Pepper
12 tsp White Pepper
12 tsp Crushed Red Pepper
14 tsp Onion Powder
14 tsp Garlic Powder
1 tsp Chives
1 tsp Basil
1 tsp Oregano
2 tsp Salt
14 tsp Sugar
Put all ingredients into spice grinder & process into fine powder.
————EMERIL HAS MADE HIS OWN VERSION QUITE POPULAR…
Emeril’s Essence Recipe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
————BONUS ….SEASONING RECIPES…
http://rds.yahoo.com/_ylt=A0oGkw5hKZpGnSYAXUJXNyoA;_ylu=X3oDMTFidmN1c25rBHNlYwNzcgRwb3MDMTAEY29sbwNzazEEdnRpZANQUjAwNV8xMDcEbANXUzE-/SIG=124fnmbt2/EXP=1184594657/**http%3a//www.recipegoldmine.com/season/season.html
****************************
Do you think Cajun food would be popular in the UK?
I was talking to a friend of mine over in Basingstoke area had mentioned the lack of spicy foods other than curry rice. I mentioned Cajun food- asked him if he liked it. He did not know what Cajun was at all… BUT, he told me that most people in the UK are seeking spice in their food, and I thought perhaps it would be cool to give them more than curry, or Indian food. SO, do you think it would be a successful venture to perhaps go and try to start a Cajun food restaurant there in the UK? And if so, can you think of a specific area it might be go over really well? (Not looking for big city- perhaps Southampton area?)
Think this is a good idea if you can find the right medium-sized community to give it a go. You can’t do a small community as it won’t offer enough diners consistently to thrive. Doing it in a huge community, you would get lost in the hundreds of other restaurants. Go for a mid sized area to offer a new taste choice, and have enough consistent numbers of people out looking for a meal (in the midst of the credit crunch, that isn’t easy).
To correct one post; please note that cajun cuisine isn’t soul food – they are two very different cultures and sets of flavours.
Cheers & good luck
What if a Texan and a Cajun engaged in a spice/flavor cookoff?
I’ve been thinking of this one for some time now. If you are familiar with either cooking styles give me some details.
Well, as far as flavors go, I’m gonna have to give this one to the Cajun. but that’s my personal opinion….
does anyone have any good recipes for boiled peanuts? regular or cajun or anything else!?
Lickety-Split Cajun Boiled Peanuts:
1 day 5 min prep
12 servings
1-2 lb peanuts (in their shells)
water
2-3 tablespoons salt
10 dashes red peppers
1 dash garlic
1 dash soy sauce
1. In a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.
2. Add 2-3 tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce.
3. Let it all simmer for 24 hours, adding more water when the level gets lower, every so often.
4. The idea is to get the peanuts really soft inside the shells.
5. When ready, serve hot, with an empty bowl nearby for the empty shells.
Boudin Sausage Cajun Recipe : Types of Boudin Sausage
Types of Boudin sausage; learn this and more in this free online cooking video series taught by expert chef Karl James on Cajun food.
Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover
Duration : 0:1:16