recipes
Filed Under: cajun  

- 3 tablespoons Creole seasoning
- 1/2 cup cold water
- 2 teaspoons lemon pepper
- 8 ounces fresh mushrooms, sliced
- 4 green onions, chopped
- 2 teaspoons garlic powder
- 1 cup 2% milk
- 1 (14.5 ounce) can fat-free chicken broth
- 1/2 pound andouille sausage, diced
- 1/4 cup cornstarch
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 (16 ounce) package linguine pasta
- 2 skinless, boneless chicken breast halves - cut into strips
- 2 tablespoons margarine

- 1 cup olive oil
- 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
- 1/2 pound pork sausage links, thinly sliced
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1 cup skinless, boneless chicken breast halves - chopped
- 3 quarts chicken broth
- 1/4 cup Cajun seasoning
- 4 roma (plum) tomatoes, diced
- 1 (12 fluid ounce) can or bottle beer
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chopped fresh red chile peppers
- 1 bunch fresh parsley, chopped
- 6 stalks celery, diced
- 1 sweet onion, sliced
- 2 tablespoons minced garlic

- BUFFALO SAUCE:
- 6 ounces hot pepper sauce
- 2 tablespoons Creole-style seasoning
- 1 tablespoon garlic powder
- 1 pound large shrimp, peeled and deveined with tails attached
- 1 teaspoon freshly ground black pepper
- 4 cups oil for frying
- 2 1/2 tablespoons butter
- 1 teaspoon onion powder
- 1 tablespoon ground cayenne pepper
- 2 cups all-purpose flour
- 4 cloves garlic, minced
- 1 teaspoon ground cayenne pepper

- 1/2 cup chopped fresh parsley
- 2 teaspoons Cajun-style blackened seasoning
- 1/2 cup butter
- 1 pound small, peeled shrimp
- 1 cup sliced fresh mushrooms
- 2 (10.75 ounce) cans condensed cream of shrimp soup
- 1 cup sliced green onions
- 4 tablespoons mayonnaise
- 1 1/2 pounds catfish fillets, cut in strips

- 2 tablespoons dried Italian-style seasoning
- 2 cups vegetable oil
- 10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 2 tablespoons Cajun seasoning
- garlic powder to taste
- 2 tablespoons lemon pepper

- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon Creole seasoning
- 1/2 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 4 (1/2 inch thick) boneless pork chops
- 1 teaspoon ground sage

- 1/2 cup vegetable oil
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 2 teaspoons salt
- 1 green bell pepper, chopped
- 3 pounds chicken parts
- 1 1/2 pounds okra
- 2 cloves garlic, minced
- 1 teaspoonfile powder
- 1/2 cup all-purpose flour
- 1 bay leaf
- 1 teaspoon dried thyme
- 12 cups water
- 1 teaspoon ground black pepper
- 1 pound andouille sausage, sliced
- 2 stalks celery, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil

- 1 egg
- 1 (8.5 ounce) package corn bread/muffin mix
- 1/3 cup milk
- 3/4 cup frozen corn, thawed
- 2 tablespoons sugar
- 1 (4 ounce) can chopped green chilies

- 1 cup shredded Cheddar cheese
- 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed or imitation crabmeat
- 1 teaspoon salt
- 4 medium baking potatoes
- 1/4 cup butter or margarine
- 1/4 teaspoon pepper
- Paprika
- 1/4 cup finely chopped green onions or chives
- 1/4 cup light cream

- 1 1/2 cups cornmeal
- 1/4 cup olive oil
- 6 tablespoons sugar
- 1 cup buttermilk
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 jalapeno peppers, seeded and finely chopped