Cajun Seasoning Recipes

These are some of the cajun seasoning recipes I have found in my cookbooks.

Wanted to post these. Many different takes on it. Here are some recipes from local cookbooks here in Louisiana

#1
10 TBSP Salt
5 TBSP Red Cayenne Pepper
1 1/4 TBSP Black or White Pepper
1 1/2 TBSP Garlic Powder
1 1/2 TBSP Onion Powder
1 3/4 TBSP Paprika

#2 (Prejean's)
1 Cup Paprika
1/2 Cup Sugar
1/4 Cup Granulated Garlic
1 Cup Salt
1/2 Cup White Pepper
1/2 Cup Black Pepper
1/4 Cup Cayenne Pepper

#3
3/4 to 1 Cup of Salt
1/4 Cup Black Pepper
2 TBSP White Pepper
2 TBSP Red Pepper
2 TBSP Garlic Powder
2 TBSP Onion Powder
1/4 Cup Paprika
2 TBSP Sugar

Chicken Sauce Piquante

1/3 cup oil
1/2 cup flour
2 cups water (add more as needed)
1 10 oz can Rotel® Tomatoes & Green Chilies
1 Can of Tomato Sauce
2 Cups of Seasoning Blend (Pepper, Celery, Onions)
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
5 to 6 Chicken Thighs or Breasts
Cajun Seasoning to Taste

Mix oil and flour and heat. Stir until roux is dark brown.
Add the rest of the ingredients.
Bring to low boil.
Turn down and simmer for 2 hours.
Serve over rice.

Great Side Dishes

With the holidays in the near future, I thought I would include some of my favorite side dish recipes. Enjoy.

Shoepeg Corn Salad

2 Cans Shoepeg Corn
Diced Green Onions
2 Fresh Tomatoes, Diced
1/4 C Mayo
Salt and Pepper to Taste

Mix all ingredients and refrigerate prior to eating.

Veg-All Casserole

2 Cans Veg-All, Drained
1 1/2 Cup Chopped Onion
1 1/4 Cup Mayo
1 Cup Shredded Cheese
1 Roll of Ritz Cracker, Crushed
1/2 Cup of Butter, Melted

Mix Veg-All, Onion, mayo and cheese. Place in casserole dish. Top with the crushed Ritz crackers and sprinkle with melted butter. Bake at 400 degrees for about 35 to 40 minutes.

Corn Casserole

1 can corn
1 can cream style corn
2 sticks of butter
2 eggs
1 box of jiffy cornbread
1 cup of sour cream

Mix all together and pour into casserole dish. Bake at 350 for an hour or until done

Cornbread Casserole

1 Package (8 1/2 oz) Cornbread Mix
1 Can (4 oz) chopped Green Chiles
1/8 TSP Ground Cumin
1 Cup Mayo
1 Cup of Sour Cream
1 Envelope Ranch Salad Dressing
2 Cans of Pinto Beans (15 oz) Pinto Beans, Rinsed and Drained
2 Cans Whole Kernel Corn (15 1/4 oz), Drained
3 Medium Tomatoes, Chopped
1 Cup of Chopped Green Peppers
1 Cup of Chopped Green Onions
10 Bacon Strips, Cooked and Crumbled
2 Cups of Shredded Cheddar Cheese

Prepare Cornbread according to package with the chiles and cumin. Bake cornbread until done. When cornbread is done, break into small pieces. Add the baked cornbread and the rest of the ingredients in a mixing bowl. Mixing thoroughly and refrigerate before serving.

Last Peppers from the Garden-Buffalo Chicken ABT's

Well the last batch of peppers from the garden. I think I am going to try this recipe for the jalapenos.


Buffalo Chicken Stuffed ABT's

1 5 oz can chicken, drained
1-2 Tbs Frank's Buffalo Wing Sauce, to taste or make your own with butter and hot sauce.
½ cup crumbled Bleu cheese
½ cup softened cream cheese
16 large jalapeno peppers, stem end cut off and cored
8 strips of bacon, cut in half

Preheat the oven to 295
Place all ingredients in a bowl and mix.
Put the ingredients in a pastry bag (Easiest way to stuff the peppers)
Fill each pepper to the top.
Drape the bacon over the top and secure both sides with a toothpick.
I have a pepper rack that holds 50, so I use that.
Cook until the peppers are wilted and the bacon is crisp.

Beer Battered Onion Rings

I was craving some of those bar style beer battered onion rings. I decided to go off a recipe from a cooking website. I had to make some adjustments....not enough beer, not enough seasoning...

Ingredients:

3 Cups of Flour, Separated to 2 Cups and 1 Cup
2 Eggs, Whites and Yokes Separated
1 Beer
4 TBSP Butter, Melted
Cajun Seasoning to Taste
3 Large Onions, Sliced

Heat the Deep Fryer to 375 Degrees.
Sift the 2 cups of flour into a large bowl. In another bowl, whisk egg yolks.
Mix the beer, butter, and seasoning, with the egg yolks.
Slowly Stir the mixture into the flour and mix well. If too thick, you can add milk to get the desired consistency.
Let the mixture stand for 30 minutes or longer.
In a small bowl, stiffly beat the egg whites and gently combine with the batters.
Coat each onion with flour and dip into batter.
Deep fry until gold brown.

Enjoy.

Corn Fritters

This is one of my favorites and is an easy recipe. I have yet to try these with jalapenos, but it is on the short list. Here is the recipe.

2 Cups of Self Rising Flour
1 Cup of Milk
1 Egg
1 Can of Corn

Heat Oil to 350 degrees. Mix all ingredients well. When oil has reached the temperature, drop a large spoonfull of the batter into the oil. Deep fry until golden brown.

Yelp

Recent reviews by Steve C.

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Nacho Pie

This is a quick and easy recipe.

1 lb Ground Beef
½ Cup Chopped Onion
1 (8 oz) Can Tomato Sauce
2 TSP. Taco Seasoning
1 (8 oz) Tube of Crescent Rolls
1 ½ Cups Crushed Doritos (Divided)
1 Cup (8 oz) Sour Cream
1 Cup (4 oz) Shredded Mexican Cheese Blend)

In a large skillet, brown beef and onion over medium heat and drain. Stir in tomato sauce and taco seasoning and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Separate crescent rolls into 8 triangles. Placing them in a greased 9" pie plate with points towards the center. Press onto bottom and up the sides to form a crust, sealing the perforations. Sprinkle 1 Cup of Doritos over the crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake for 20 to 25 minutes at 350 or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Creamy Coleslaw Recipe

This is a good recipe for coleslaw. It was from the Big Time BBQ Cookbook with an easier step. It calls for shredding a head of cabbage, onion, and 1 carrot. I skip this part, forget the onion and use the Dole's Classic Coleslaw Mix. Go with one or two bags, depends on how creamy you want it.

Here is the liquid recipe...

3/4 Cup Mayo
1/4 Cup Milk
2 TBSP White Wine Vinegar
1 TBSP Freshly Squeezed Lemon Juice
1/4 Cup Sugar
1/2 TSP Dry Mustard
1/2 Cup Half and Half
1/2 TSP Salt
1/2 TSP Black Pepper

Combine all ingredients, pour over coleslaw and refrigerate.

BBQ Rub Recipe

This is a great all purpose rub I use quite often. Excellent on brisket. The recipe is from the book "Smoke and Spice". This is the book I used years ago to become familiar with smoking meats. The Best BBQ cookbook out there.

3/4 Cup Paprika
1/4 Cup Ground Black Pepper
1/4 Cup Sugar
1/4 Cup Salt
2 TBSP Chili Powder
2 TBSP Garlic Powder
2 TBSP Onion Powder
2 TSP Cayenne

Creamy White Chicken Chili

I found this recipe in a magazine and decided to give it a try. I have to say, this recipe is a keeper.

1 TBSP Olive Oil
1 1/2 Pounds Skinless, Boneless Chicken Breast Halves, Chopped
1/3 Cup Finely Chopped Sweet Onion
4 Cloves of Garlic, Minced
2 15-Ounce Cans Great Northern Beans, Rinsed and Drained
1 14.5-Ounce Can Chicken Broth
3 4-Ounce Cans Diced Green Chili Peppers, Undrained
1 1/2 TSP Garlic Powder
1 1/2 TSP Ground Cumin
1 TSP Garlic Salt
1/4 TSP Cayenne Pepper
1/4 TSP Ground Black Pepper
1 8-Ounce Carton Sour Cream
1/4 Cup Whipping Cream
Shredded Cheddar Cheese
Green Onions

In a Dutch Oven heat the oil over medium-high heat. Add chicken, sweet onion, and garlic; cook and stir about 7 minutes or until chicken is no longer pink. Stir in beans, chicken broth, green chile peppers, garlic powder, cumin, garlic salt, cayenne pepper, and black pepper.

Bring to a gentle boil; reduce heat. Simmer, uncovered for an hour, stirring occasionally. After an hour, mash the beans slightly with a potato masher.

Stir in sour cream and whipping cream and heat on low for 30 minutes.

Serve and top with cheddar cheese and green onions. Enjoy

Rotel Spicy Black Bean Salsa

Love this recipe.

1 can (15 Oz) Black Beans (Rinsed, Drained)
1 Can (10 oz) Rotel (Drained)
1/4 Cup Red Onion (Diced)
1/2 Cup Corn
1/4 Cup Finely Diced Cilantro
1 TBSP Lime Juice
1/4 TSP Ground Cumin

Stir all ingredients together. Refrigerate at least 30 minutes. The longer the better.

Smoked Meatloaf

Decided to smoke some meatloaf. If you have never had it, you have to try it. One was a cheeseburger meatloaf and the other was just a plain one. I used Paula Deen's recipe for the cheeseburger meatloaf, but changed it a little. I sauteed the onions and peppers with a half a stick of butter. Just google Paula Deen's Cheeseburger Meatloaf Recipe. Here is what I did for the other one.

2 Pounds of Ground Meat
1 Diced Onion
1 Diced Pepper
1 Cup of Bread Crumbs
1 Packet of Meatloaf Seasoning
1/2 Sick of Butter
2 Eggs
Favorite BBQ Sauce

Saute onions and peppers in butter until clear and allow to cool. Add all ingredients and mix well. Form in meatloaf pan. Make a aluminum foil boat and empty formed meatloaf on the foil boat. When smoker has reached 250, add meatloaf on foil. Smoke until internal temp is 165. At about 160, add your favorite BBQ sauce to the top. Enjoy.

Chicken Spaghetti

This is a recipe I really enjoy. I had to change it up a little this time, but this is the recipe I always use. enjoy.

Recipe
5 Chicken Breasts (Boneless)
One 15 oz. Jar of Cheez Wiz
One 10 ¾ oz. Can of Campbell’s Cheddar Cheese Soup
One 10 ½ Oz. Can of Cream of Chicken Soup
One 10 oz. Can of Rotel (Diced Tomatoes and Green Chiles-Mild)-Do Not Drain
One 1 Pound Package of Spaghetti

Boil Chicken Breasts until tender. Remove from water. Use the water you boiled with to cook the spaghetti. Follow directions on packet. Cut chicken breasts into cubes. Add the Cheez Wiz, Cheddar Soup, Cream of Chicken Soup and Rotel into a sauce pan. Heat slowly until it reaches a low boil. Once it reaches a boil, add the chicken. Combine mixture in sauce pan with the spaghetti.

Canned Jalapenos

This is a great and easy recipe for canned jalapenos. So much better than the others I have tried.

2 quarts sliced jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Directions:
Slice peppers or leave them whole.
Pack peppers tightly into clean, hot jars.
Combine vinegar and water; heat to a simmer.
Do not boil.
Pour hot vinegar over peppers, leaving 1/2 inch headspace.
Add pickling salt and a clove of garlic to each jar then seal.
Process in boiling water bath for 10 minutes.

Maque Choux w/ Tasso Recipe

This is a great dish in my opinion. There are so many variations, but here is one take. I like to add tasso, shrimp, whatever. Love this on a cold day. It would be great to make into a soup also.
4 Tbsp Butter
1/2 cup Tasso, finely diced
4 Cups of Sweet Corn
1 1/2 cup diced Onion, Celery, Green Pepper
1/8 cup Garlic, minced
1 Can of Rotel with Peppers
1/2 Cup Green Onions, finely sliced
Cajun Seasoning to Taste
1/2 Cup Evaporated Milk or Heavy Cream

Shrimp Dip

I saw this recipe on another blog and wanted to give it a try. I made it and it was a big hit, everyone loved it. I added parmesan cheese to thicken it and added to it.

1/2 cup butter
1/2 cup each onions, bell pepper, and celery, diced
1 tsp. crushed garlic
1 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
1 lb. cream cheese, cut into small pieces1
1/2 lbs. peeled small shrimp
1/4 cup each fresh parsley and green onions, chopped
1/4 Cup Grated Parmesan Cheese

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add Cajun seasoning, cayenne pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add shrimp and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with pastry shells. Makes 2 quarts. Sinfully delicious! Enjoy!