Made popular by chef Paul Prudhomme back in the 80s. Key to success-fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn...
Author: ratherbeswimmin
This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes. From Allrecipes.
Author: Barenakedchef
This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings,...
Author: NovemberSong
Yummy crowd pleaser. Spice can be modified to your tastebuds! Quick,easy, and inexpensive! Even the kids loved it.
Author: Cajun Jess
This is my mom's sauce piquante recipe (pronounced: pe-caw)...she hates being called Roxy though, so the title is a special little joke, just for her (love you mom :-) ). I used to HATE this as a kid (something...
Author: Robyns Cookin
Make and share this Acadian Peppered Shrimp recipe from Food.com.
Author: Barefoot Beachcomber
These are easy to make and taste great right out of the oven. I like to make these when I have leftover baked chicken breasts.
Author: CookingONTheSide
Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.
Author: Chief Teer
This was a great way to grill shrimp. Slight kick but not overpowering, just good eats. These are also good cold with crackers for appies.
Author: MsSally
Make and share this Kens Cajun Chili Con Carne With Beans recipe from Food.com.
Author: egank01
Make and share this Big John's Cajun Fried Oysters recipe from Food.com.
Author: Big John
My reverse-engineered recipe for Old Bay Seasoning is an authentic blend of 17 savory herbs and spices.
Author: The Spice Guru
From "River Roads Recipes II". A cookbook of La. cooking. Recipe submitted by Mrs. Weldon Smith
Author: kellychris
Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made.
Author: Dropbear
Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr.
Author: Karen Elizabeth
Make and share this Salmon and Scallop Kabobs recipe from Food.com.
Author: gailanng
Make and share this Grilled Cajun Kisses recipe from Food.com.
Author: DoryJean54
Make and share this Creamy Cajun Deviled Eggs recipe from Food.com.
Author: Lavender Lynn
This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.
Author: TLizSkinn
This was a favorite dish that was prepared on a regular basis in the Lafayette Airport Fire Department. It'll have you going back for seconds!
Author: Chief Teer
This is an adopted recipe The original chef comments: "Supermarkets stock several kinds if Cajun spice blends. Check the label to make sure the brand you choose doesn't list salt as the first ingredient,...
Author: Ms B.
Another recipe to use with my Camaron Stovetop Smoker. http://www.tenderizemeat.com/stovetop-smokers-camerons-stovetop-smoker-p-2419.html These are great as a peel-and-eat appetizer, use in shrimp cocktail,...
Author: Galley Wench
Make and share this Stuffed Flounder La Fourche recipe from Food.com.
Author: Witch Doctor
Make and share this Cajun Peppered Shrimp and Grits recipe from Food.com.
Author: Recipe Junkie
This is especially for our Vegetarian Zaarites, but anyone would love this. I will have to post the Blackeye salsa separately, so that is what it is called. Look for it. You will LOVE this. This is not...
Author: personalchef
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Author: riffraff
Make and share this K-Jon's Creole Deviled Eggs recipe from Food.com.
Author: K-Jon Chef
Make and share this Emeril's Cajun Water recipe from Food.com.
Author: PalatablePastime
I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com.
Author: Sandi From CA
Make and share this Dirty Down-Home Cajun Shrimp Boil recipe from Food.com.
Author: ratherbeswimmin
This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla...
Author: Chef Louisiana Girl
Make and share this Cajun Chicken Linguine recipe from Food.com.
Author: Douglas Poe
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat...
Author: Nyteglori
Here is a tasty recipe from the book '500 Low-Carb Recipes' by Danan Carpender. According to the book, each egg half contains 1g of carbs, a trace of fibre & 3g protein.
Author: Um Safia
Make and share this Red Beans & Rice Casserole recipe from Food.com.
Author: Timothy H.
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't...
Author: Hank Shaw
Make and share this Quick Cajun Red Beans & Rice recipe from Food.com.
Author: MattLamey
Make and share this Cajun Low-Fat Baked Fish recipe from Food.com.
Author: Miss Annie in Indy
Sweet and spicy shrimp with pasta....YUMMY!! I haven't tried this one yet, because I just found it in my Southern Living Cookbook, but my parents live in Lafayette, Louisiana so I feel obligated. OH and...
Author: SkinnyMinnie
The gravy can be made vegetarian by replacing chicken stock with veggie stock and leaving out the bacon.
Author: Chef shewmake
Need a quick week-nite meal? Some days we don't eat until 8pm! And, yes, this recipe uses the dreaded canned cream soup, but the flavor is delicious and slightly spicy (and I am a BUSY gal!). I serve this...
Author: KeyWee