Cajun Ranch Sauce Recipes

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING

Steps:

• In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
• Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
• In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

HOMEMADE CAJUN RANCH DRESSING

Steps:

• Combine all the seasonings in a medium sized mixing bowl and stir well.
• Add the remaining ingredients to the mixing bowl and stir with a whisk. Add a little more milk if you prefer a thinner dressing.
• Refrigerate at least one hour to let the flavors blend. Store in a clean container for up to 1 week.

DEEP FRIED ONION BALLS WITH CAJUN RANCH SAUCE

Steps:

• 1. Preheat deep fryer to 400 degrees.
• 2. In a medium bowl add the sour cream, ranch packet, 1 tablespoon of the Cajun seasoning, and 1/2 teaspoon of the cayenne pepper. Mix well. Chill while onion boilers cook.
• 3. In a medium bowl add the flour, egg, and milk. Mix well.
• 4. Add 4 tablespoons of Cajun seasoning to the batter.
• 5. Add 4 tablespoons of the cayenne pepper to the batter.
• 6. Add the salt and black pepper to the batter. Mix well.
• 7. Take each onion boiler and coat with the batter. Deep fry for 1-2 minutes.
• 8. Drain on paper towel.
• 9. Enjoy with Cajun sauce!

CAJUN RANCH SAUCE

Steps:

• 1. Add Cajun Seasoning (I use Weber N' Orleans Cajun) to the Ranch Dressing and mix well. Store leftovers in refrigerator in a covered container.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Steps:

• Make seasoning:
• Mix all ingredients in small bowl to blend.
• Make salad dressing:
• Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
• Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
• Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

CAJUN RANCH SEASONED CHEEZ-IT CRACKERS

Steps:

• 1.Preheat oven to 350 degrees, line a cookie sheet with parchment paper. Set aside.2.Toss crackers in a large mixing bowl, add the rest of ingredients. Gently toss with a rubber spatula or clean hands to coat all the crackers.3.Bake for 8 to 10 minutes. Every 2 minutes, take out of oven, toss with a rubber spatula to evenly bake.4.Crackers should be lightly browned but try not to over bake. Take out, let cool on cookie sheet for a few minutes. Toss into a large serving bowl and dig in!