Make and share this Paula Deen's Fiery Cajun Shrimp recipe from Food.com.
Author: JKRunning
We eat a lot of salmon (at least once a week) and this is by far my favorite way of preparing it. It's really quite simple, and the end result is so delicious. The sweetness of the apple juice/white wine...
Author: likeamystic
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Author: ratherbeswimmin
This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just...
Author: Mexi-Talian-BBQ
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.
Author: Miss Annie
This is a spin on the popular dish seafood salad. you can still call it that but there are only two meats so I kept it simple. This is for the seafood lovers who like it spicy.
Author: Shema P.
This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this makes, maybe a few dozen. (Recipe is from Chef Frank...
Author: Kikimony
Make and share this Kickin' Cajun Seasoning Mix recipe from Food.com.
Author: Nif_H
Make and share this Cajun Chicken Thighs recipe from Food.com.
Author: ratherbeswimmin
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New...
Author: OliveLover
Plan ahead the shrimp needs to marinade for about 1 hour. I have also made this same recipe using jumbo shrimp grilled on skewers, this is an amazing recipe for shrimp! To save time peel the shrimp a day...
Author: Kittencalrecipezazz
THIS is what I want for my last meal. Paul Prudhomme makes a mean etouffee but it's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4...
Author: sugarpea
Got this recipe from the New Orleans Farmer's Market.....this is traditional New Orleans fare! ENJOY!
Author: Sherrybeth
Make and share this Crispy Shrimp With Spicy Cajun Sauce recipe from Food.com.
Author: gailanng
I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries
Author: Luvs 2 Cook
This one is both quick and easy. You can adjust the heat to your liking. The time for prep includes the time to peel & devein the shrimp.
Author: Just Cher
I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor...
Author: Caryn Dalton
This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians...
Author: Steve P.
Make and share this Commander's Palace Barbecued Shrimp recipe from Food.com.
Author: KathyP53
Nice, cool way to serve shrimp cocktail. From Cajun Cooking and posted for ZWT5. *Does not include chill time.
Author: TheGrumpyChef
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on...
Author: Dreamer in Ontario
Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked...
Author: Irishcolleen
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Author: evelynathens
Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy!
Author: Pokey in San Antonio
This recipe is so good, my dh doesn't care for fish but asks when are we having snapper again??? I can't remember where I got this recipe but I'm sharing here so I'll know where it is. Very simple and...
Author: Robin TL.
Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.
Author: TheGrumpyChef
I came up with this recipe in attempt to please my husband who is not keen on fake meats. We all loved this dish and I don't believe he realized that the strips were not real chicken breast. The 6 year...
Author: NcMysteryShopper
This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you...
Author: Anita Harris
Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty...
Author: Chief Teer
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Author: Dugyb
Use mako shark or swordfish for this wonderful, easy, delicious recipe. We prefer it with shark. I usually double the sauce ingredients. Note: if you would like the sauce spicier you can add tabasco sauce,...
Author: mandabears
Make and share this Hearts of Palm Strudel With Remoulade Sauce recipe from Food.com.
Author: Engrossed
This recipe is using Recipe #503970 and can be made in no time. You can marinate the shrimp all day if you want to get intense spicy flavour. Don't want to grill? Cook them under the broiler, being careful...
Author: Nif_H
This is our family's favorite ever. It started originally with a Justin Wilson recipe that we've modified over the years. It has just the right amount of zing - not your mama's macaroni salad!
Author: hotdishmama
This is being entered for ZWT II & my source is gumbopages.com. The intro says: "This one's a classic, made from rich, dark Louisana cane syrup, like that made by Steen's Syrup Mill (my brand of choice)....
Author: twissis
Make and share this Blackened Salmon Caesar Salad recipe from Food.com.
Author: gailanng
Make and share this Spicy Shrimp and Spinach Fettucini Alfredo recipe from Food.com.
Author: ThatSouthernBelle
This is one of many "Mardi Gras pasta" recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.
Author: Cindy Andrews
My neighbor had cajun peanuts from Feridies at holiday time. They were awesome but impossible to find in the stores. I found this recipe on cooks.com and wanted to hold onto it on zaar. I will rate once...
Author: Ann Cecile
Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute...
Author: Queen Dragon Mom
This is a great combo of spices!! It can be used on just about anything!! (I made fake fries using this rub on potato planks!!) But also great for poultry!
Author: katie in the UP
Make and share this Basa Fillet With Cajun Veggies recipe from Food.com.
Author: Derf2440
I found this yesterday in my Cooking Light magazine. It worked GREAT in Redneck Epicurean's Cajun Roasted Chicken #146464! It is not too hot & is low in salt.
Author: Elmotoo