where do you get cajun recipes?

Answer 1

http://www.cajunfoods.com/

Answer 2

Cajun Oven-Fried Chicken:

Panko, fresh crunchy Japenese breadcumbs, can be found at Asian markets. They produce the crispest oven-fried chicken, so it's worth the effort. You can try curry powder in place of the Cajun seasoning.

1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
Cooking spray

Preheat oven to 400°.

Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)

Answer 3

Cajun fowl nuggetts: decrease fowl breasts into chew length products, have an egg wash bowl, and a flour blend bowl with flour and Tony's Tachere's seasoning. Dip fowl into egg wash and than flour and round back in case you want heavy batter. Fry in vegetable oil. after all cicken is fried, pour out grease and stress the grease with a good strainer, you'd be left with the drippings, upload to a skillett with milk, and make a gravy always stirring, at this aspect upload slightly better flour and cajun seasoning to get the right distinctly spiced flavor and thickness. practice dinner whit rice and serve in a bowl with white rice and fowl nuggetes and the gravy poured over. yet another strong one is BBQ Shrimp: Get 4 pounds of shrimp with head on, placed aside. In an excellent solid iron skillet, upload a sticke of butter, sparkling cloves of garlic sliced, a lemon sliced and tossed in, Chef Paul Purdones seafood magic about a tablespoon, a contact of cayenne, a million/2 cup of wisthershire, and an entire can of beer. convey to a boil, addshrimp, tun off warmth and placed lid on for one minute than stir upload lid one better minute. Serve over yellow rice with better sauce so that you'll dip sparkling warm french bread in bowl.

Answer 4

Go to google and do a search on 'cajun cooking', you'll get pages of good sites. A site I have used before is... http://www.greatcajuncooking.com/

Answer 5

Southwest Louisiana.

Answer 6

Short Ribs Jambalaya

2lbs. boneless beef short ribs
1 teaspoon Creole or Cajun seasoning*
2 Tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large cloves garlic, minced
1 (14.5oz) can diced tomatoes, drained
4 cups beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions (scallions), thinly sliced

Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.

* I used Emeril's Bayou Blast Essence
--- from Cooking Pleasures magazine

Answer 7

Believe it or not, from Cajuns.

Answer 8

GO HERE .

http://www.gumbopages.com/recipe-page.html

Answer 9

Try this site. You can sign up for the newletter too, which is very fine. www.neworleans.com

Answer 10

Here's a pretty good site for you ----

www.cajun-recipes.com

Answer 11

cooking books