Description: CAJUN KING Butter Pecan Sauce Mix is quick and easy to prepare. It’s fail-safe, simple and takes only 30 minutes of prep time. This package offers a complete pre-measured and pre-mixed recipe with few additional ingredients required. Just add your favorite fish fillets or seafood. This packet yields enough mixture for 1 lb. of seafood or meat. Unit Size: 1 oz. (28g) Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille , to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

powered by Yahoo shopping

Or any other easy pork chop recipes.

1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

——————————————————————————–

DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika

1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

Description: This sauce is what made Cajun Power famous. This original recipe sauce is not hot. Every 8 oz. bottle has 2 oz. of squeezed garlic in it. The sauce is so versatile you can use it for cooking, marinating, seasoning or just pour right out of the bottle. Unit Size: 8 fl oz. (236mL) Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille , to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

powered by Yahoo shopping

Alright here’s my dilemma. I’m in need of a decent Cajun sauce recipe of some kind. NOTHING COMPLICATED OR OUTRAGEOUS. I’m not sure how many of you have ever had (or even heard of) a Cajun wrap from the Cookout fast food restaurants. Doesn’t matter I don’t suppose. Anyways, it’s just a chicken strip wrapped in a tortilla with lettuce, cheese, and their Cajun sauce. It’s delicious. I got a couple friends who work there, and they all tell me that their Cajun wrap’s sauce consist of their Cajun spice (which they put on fries and other things; it’s some kind of Cajun "dust") and Texaspete.. and thats it.

I’d like to try this at home, though, but I don’t have a clue what I could make my own Cajun sauce out of. Any suggestions would be great!

Here are a couple ideas:

http://allrecipes.com/Recipe/Cajun-Spice-Seasoning-Mix-in-a-Jar/Detail.aspx

http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/Detail.aspx

I would sprinkle my chicken with this spice before cooking. I think this is what you’re looking for.

Hope this helps!

rb

Learn how to chop onions for a creole seafood stew recipe in this free cajun food cooking video.

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 : 0:1:59

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could have a cajun menu. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Traditional Cajun recipes would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

Learn how to make Cajun Shrimp Pasta. Visit http://viralmenu.wordpress.com to get more information, and watch more free video recipes. Enjoy this Cajun Shrimp Pasta Recipe!

Duration : 0:1:34

I remember walking back through Jackson Square to our hotel on Canal Street, so I’m thinking it is on Chartres, possibly in the area of Madison Avenue, Dumaine Street or St. Phillip. If I remember correctly, it was on the corner. And I recall having a soft shelled stuffed crab for dinner. The menu was diverse – like steaks, seafood, chicken – so I don’t think it was a cajun / creole or regional cuisine so much. We’re trying to remember and none of us have yet to come up with the name. I tried looking at area maps, but I haven’t found one that lists all of the restaurants in the area. The other thing that I remember is it almost seemed like two different buildings because we came in through one door and were taken through another to get to our table. And the rooms were really long and narrow. I’m thinking it had dark wood and high ceilings. I know my description probably doesn’t help, but I wanted to provide as much info as possible. Thanks for your help!

Sounds like Irene’s, which is at the corner of Chartres and Saint Philip.

539 St. Philip Street
New Orleans, LA 70116
504-529-8811

Nicole prepares Norwegian Roasted Cajun Salmon. More simple ways to prepare, serve and enjoy Norwegian salmon: www.salmoninseconds.com

Duration : 0:3:15

Learn from an expert how to add bread crumbs to your Cajun ratatouille in this free recipe video on combining French and Cajun cuisine to make Cajun ratatouille.

Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon

Duration : 0:1:3