Posts tagged "What is Cajun Food"

CAJUN KING Butter Pecan Sauce

CAJUN KING Butter Pecan Sauce

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.

Read more…


How To Make Head Cheese : Processing Pork To Make Head Cheese

How to process pork to make Cajun head cheese; learn more about making traditional Cajun food in this free 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 : 0:1:57

Read more…


Ragin cajun also fast food failure

i think i just need to start making more food at home lol, seriously

Duration : 0:1:18

Read more…


Does anyone have a good recipe for cajun pork chops?

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.


Cajun Power Garlic Sauce

Cajun Power Garlic Sauce

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.

Read more…


Cajun Sesame Sticks, NOW Foods – 9 oz.

Cajun Sesame Sticks, NOW Foods - 9 oz.

Enjoy NOW Foods Cajun Sesame Sticks as a tasty nutritional treat. Cajun Sesame Sticks is 100% natural with no synthetic flavors, preservatives, additives or colors. Nutrition Facts: Serving Size 25 Sticks Serving Per Container – 8.5 Amount Per Serving Calories 160…..Calories from fat 90 %Daily

Read more…


Any Good Cajun Sauce Recipes?

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


Creole Seafood Stew Recipe : Chop Onions for Seafood Stew

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

Read more…


Viral Menu – Cajun Shrimp Pasta

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

Read more…


Trying to remember a French Quarter restaurant in New Orleans?

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


Next Page »