Cajun Recipes.....

[Karenluvs6]

I am making a separate thread for these recipes.
Thespian requested some cajun cooking tips and recipes, so anyone who has any too add.....Don't hold out on us!

[Karenluvs6]

I'm not sure of what you are asking for....recipes or someone to teach you how to cook cajun food...?
well I have some awesome recipes for cajun meals, that anyone can make!



Cajun Catfish with Spicy Strawberry Sauce


Estimated Times: Est. preparation time: 40 mins
Est. cooking time: 21 mins
Est. marinating time: 1 hr



Ingredients
2 (2 fillets) pounds catfish
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Smucker's® Strawberry Jam
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup marinara sauce
1 clove garlic, crushed
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup vegetable oil



Directions
Place catfish in a large, shallow baking dish. Season with salt, pepper, and hot pepper sauce; cover and refrigerate for 1 hour.

In a small saucepan, combine strawberry jam, red wine vinegar, soy sauce, marinara sauce, garlic and horseradish; simmer sauce over low heat, stirring occasionally, for 5 minutes.

In a bowl, blend together cornmeal and flour. Dredge the catfish in the cornmeal mixture, coating evenly on all sides.

Heat oil in a heavy skillet, over medium-high heat, and when hot, sauté the catfish until browned on both sides, about 2 minutes per side. Drain well and keep warm. Spoon 1/4 cup of the sauce onto each plate and top with the catfish fillets.


Servings: 4

[Karenluvs6]

Blackened Chicken Strips on Pasta with Cajun Sauce



Estimated Times: Est. preparation time: 25 mins
Est. cooking time: 22 mins


Ingredients
1 1/2 tablespoons paprika
1 teaspoon Lawry's® Garlic Powder with Parsley
1 teaspoon onion powder
1/8 teaspoon ground black pepper
2 (6-oz.) boneless, skinless chicken breast
2 tablespoons minced peeled onion
1 clove garlic, peeled and minced
2 cups chicken broth
1 tomato, seeded and minced
1 tablespoon chopped fresh herbs (choose from oregano, basil, tarragon, or marjoram)
1/4 teaspoon salt
8 ounces penne pasta



Directions
To make Cajun spice:
Mix paprika, garlic powder, onion powder, and pepper. Set aside.

Place chicken breasts between two pieces of wax paper and pound with a meat mallet to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon of the spice for the sauce).

Spray a very hot cast-iron pan with vegetable cooking spray. Fry breasts for 4 to 6 minutes, or until done (*see note). Remove from pan and slice into thin strips; set aside.

Meanwhile, cook pasta according to package directions; drain.

Sauté onion and garlic in a small saucepan sprayed with vegetable spray until onion is soft. Add broth, tomato, fresh herbs and reserved Cajun spice. Simmer for 8 minutes. Season with salt to taste.

Arrange pasta on a platter. Lay chicken on pasta and drizzle with sauce.


*NOTE: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 4

[thespian]

Thanx Karen, here I am!

Okay, the chicken one I should be able to handle. With the other one I have some questions regarding terms. Please explain Catfish. Also what is (the contents of) Marinara Sauce. Finally, is cornmeal the same as cornflour?

Many thanx

[Karenluvs6]

Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 47 mins


Ingredients
1/4 cup olive oil
1/2 cup chopped fresh parsley
4 cloves garlic, peeled and crushed
2 tablespoons chopped fresh basil
1 teaspoon crushed red pepper
2 14½-oz cans whole tomatoes



Directions
Heat olive oil in large, heavy saucepan over medium heat; add parsley, garlic, basil and red pepper; cook for 2 to 3 minutes, stirring constantly. Add tomatoes and simmer for 45 minutes.

Serve with cooked pasta.


Servings: 6

[Karenluvs6]

Originally posted by thespian
Thanx Karen, here I am!

Okay, the chicken one I should be able to handle. With the other one I have some questions regarding terms. Please explain Catfish. Also what is (the contents of) Marinara Sauce. Finally, is cornmeal the same as cornflour?

Many thanx


the Catfish should be fresh...from the fish market...they also sell fairly fresh fish in most big name grocery stores...frozen would work, but wouldn't taste the same as the fresh. Not as good.

[Karenluvs6]

I'm looking up that last question Thespian. I don't want to give you an answer to that upon what I believe...I have to be sure, and I'm not!
get back to ya as soon as I find it.....In the meantime, if anyone knows the answer to this question, please let us know.

Finally, is cornmeal the same as cornflour?

[thespian]

Sorry, I should have made myself more clear. I do not know catfish. I am not sure that we get it here, or else we have another name for it.

I need to know is it a salt or fresh water fish? If salt water, is it a line fish or game fish variety. Maybe you know of a site where I can learn more? Sorry to be such a pest!

About the cornmeal - over here we have maizemeal - a rough meal made from corn and used as a staple "porridge" - both sweet and savory. We also have something which we call maizena - a much more refined flour used essentialy as a thickening agent (in the UK they call it cornflour).

[Karenluvs6]

CatFishInfo. (http://www.planetcatfish.com/ilibrary/index.htm)

this should have any information you could ever need to learn about Catfish!

[blinc]

I would imagine most fish would work in that recipe. We cook a lot of fish over here and I really can't think of a regular fish that couldn't be cooked that way. My husband's going to love these recipes... a friend of his at work has introduced him to cajun cooking and he's been raving about the dishes the guy brings in for lunch. Been hearing about it for about 6 months now. I'll have to ask him what the dishes mostly contain and maybe we can figure out a recipe.

[blinc]

Oh, I know... one of them had shrimp in it... but I don't know what else it had. I'll be sure to ask him Karen.

[In_His_Shadow]

My mom was a Hebert (Abear is the french pronunciation) and that is what they call Hebert down here. My husbands mom was a Judice. Two of the most Cajun names you can come by. We also live about 20 miles from Louisianna. So cajun cooking is a staple included in our everyday meals. Gumbos, jambalaya, etoufee, yum.

Cornmeal is a courser grain than cornflour. And catfish are found everywhere here. They are fresh and salt water fish. The salt water ones are hardheaded catfish and if one sticks you it will take months to heal. Poison in them there fins.

Most all cajun meals are made from a roux base. And if you aint got a good roux you aint gonna have a good meal.

One really good down home cajun style cookbook is call White Trash Cooking. It was made up of recipes from women around this area and Louisianna area. And yes the recipes are cheap and as down home as you can get. The name of the book implies exactly what you think. It also is filled with some really neat stories. And it explains all our food really well. Like greens, blue plate mayonaise etc.

If you have any questions I'll see if I can answer them for you.

CJ

[Karenluvs6]

they use shrimp for a lot of dishes. crawfish too...yuk!

[Karenluvs6]

Thanx for the info. InHisShadow!
got it all in there huh?

I couldn't find the meal vs flour thing anywhere. I didn't think it was the same, but didn't want to say that unless I was sure.

I'm sure Thespian will appreciate your efforts IHS!

[In_His_Shadow]

Crawfish yuk, your kidding of course :)

I couldn't make it through a week without it at least once. The best is (and it is at every festival around here and backyards during the summer) crawfish boils.

You take a huge vat and fill it with live crawfish, some crab boil, corn on the cob, and new potatos. They give you boxes that beer comes in and you sit down with a roll of paper towels and dig in. You just snap those suckers in half (now this is an art and can be done with one hand with most people down here) then peel the tail and eat it and if your a real Cajun you suck the heads. It is filled with the juices of the crawfish and the crab boil.

Add some Cajun music and beer and you have a party like one I don't think you will find anywhere else in these United States.

CJ

[Karenluvs6]

well you just gave me a whole new view of crawfish!
sounds good!
I'll bet life is a big party over there huh?.....Lousiana folk are always depicted as a happy, lively bunch.
sounds like a great time to me!

[In_His_Shadow]

They are incredibly friendly people. I have fond memories of going over to my nanny and pauran's (aunt and uncle)on Avery Island in Louisianna. We would go out in the back yard and catch our own crawfish. It was wonderful to just sit and listen to them talk French. My grandfather didn't speak English. They actually are teaching Cajun French again in Louisianna schools now so the language isn't lost.

We are a lively bunch.

CJ

[blinc]

Ok, I'm starving now!! IHS does that book perhaps have a gumbo recipe in it? one with shrimp in it? Could you post it? {yum} I've always wanted to try it, after seeing it on tv, but haven't found a place that serves it, or how the heck to make it.

I don't think I've seen crawfish available here, but have had them once a long time ago in a restraunt. They were pretty darn good. mmmm... gumbo.

[In_His_Shadow]

Chicken and Okra Gumbo
(you can substitute shrimp for chicken or use both, also sausage is good)

1 2/12 - 3lb chicken
2 cups chopped onion
1 cup chopped celery
4 cloves garlic (minced)
1 cup flour
1 cup oil
1 to 1 1/2 lb okra (cut up)
1 1/2 gallon warm water

Cut up chicken and season with salt, black pepper and red pepper generously.

Make roux with 1 cup flour and 1 cup oil (now this is the secret to gumbo, the roux. It is best is using a black iron skillet. Just be sure to brown really slow and stir constantly. If you burn it throw it out, it will be bitter, and not browned enough it will taste just like flour. It should have the color of Louisianna coffee, or if you don't know that color kinda like chocolate).

Pour roux into a large gumbo pot

Add onion, celery, and saute a few minutes until onions are translucent. Stirring constantly.

Add okra (okra is used to make it thicker consistency, you don't have to use it, but, you can't taste it either) stir constantly.

Add cut up seasoned chicken or shrimp (being careful not to let your roux burn). Add warm water and boil until chicken is tender.

Green onion tops may be added the last 5 minutes of cooking.


Serve with rice.

We also serve it with potato salad. And if you really want to eat it Cajun style you put your potato salad right in the bowl of gumbo.

The roux just takes practice. You may just want to try playing around with it first. It is the base for most all Cajun food.

CJ

[blinc]

Thank you CJ!! I'm definitely going to try this recipe... I can't wait til I find all the ingredients. I'm not sure if we have fresh okra at this time of year, will frozen work? Umm... it's not slimey in the soup is it? I've had fried okra once and that squishy/slippery feeling in the middle freaked me out. But I'm willing to give it a try again if it means I can finally try gumbo!! :)

One more question if you don't mind? When you say chocolate colored... do you mean a milk chocolate color or dark chocolate color? ooooh, really I just can't wait to try this!! Thank you, thank you!!

Karen, I asked the hubby he said it was like fried chicken strips? With some kind of cajun/blackend seasoning maybe? If you come across any recipes that sound like that, I'd be interested in giving them a try, as the guy who used to bring this in works on another job now and Bill doesn't have a way to contact him.

[Karenluvs6]

I'll keep my eyes open Blinc....I'll post as soon as I find one.
IHS...that recipe sounds fantastic!

[Karenluvs6]

Cajun Fried Potatoes and Sausage


Spicy andouille sausage makes this dish authentic with Cajun flavor. However, any spicy sausage would be great.

Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 15 mins


Ingredients
6 potatoes, peeled and sliced
2 teaspoons Mazola® corn oil
1 pound andouille sausage, cut into 1/4-inch rounds
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 onion, peeled and diced



Directions
Place sliced potatoes in a large bowl of cold water and allow to sit for 10 minutes. Drain, rinse and replace water and allow to sit for an additional 10 minutes; drain.

Heat oil in a large skillet over medium-high heat. Add sausage to skillet and sauté for about 2 minutes. Add potatoes, peppers, seasoning salt and pepper. Cover, lower heat to medium, and continue to cook for about 10 minutes, stirring occasionally. Add onion and cook mixture until ingredients are tender, about 3 more minutes. Serve warm.


Servings: 4

[In_His_Shadow]

Blinc,

The roux needs to be the color of dark chocolate.

I wonder do you get the food channel. Ermeril Lagasse is a
great one to watch. He makes cajun meals quiet often. Plus he will make a roux also. Again the roux is the secret. I'm telling you don't get dissapointed if you don't get it right off. We here are raised making it. The iron skillet is the key. And being sure not to burn it.

Also do ya'll have Ball's seasoning were you are? Or any other type of Cajun seasonings?

CJ

[blinc]

CJ, we get some show with a guy named Emeril (sp). Like cooking with Emeril or something like that? I can't imagine there would be two of them. I've never really watched many of his shows though... just one where he was making candy is all that comes to mind. It's got to be him.

The major food store chains around here are Food Lion, Farm Fresh and the Walmart superstore. No specialty shops... but maybe one of these stores would have some spices. What should I be looking for?

When you say practice with the Roux, is there a taste it should have so you know it's going to be good? I do have a cast iron black skillet, so I was tickled to see you recommending that! :)

[Karenluvs6]

Cajun Meatloaf


Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 1 hr, 8 mins


Ingredients
2 bay leaves
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black ground pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons LAND O LAKES® Butter
3/4 cup chopped peeled onion
1/4 cup chopped celery
1/2 cup green bell pepper, chopped
1/4 cup green onion, chopped
2 teaspoons garlic cloves, crushed
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup ketchup
1 1/2 pounds lean ground beef
1/2 pound ground pork
2 eggs, beaten
1 cup dry bread crumbs



Directions
In a small bowl, combine bay leaves, salt, cayenne pepper, pepper, white pepper, cumin, and nutmeg; set aside.

In a skillet, melt butter and sauté onions, celery, green bell pepper, green onions, garlic, hot pepper sauce and Worcestershire sauce. Stir in spice mixture and cook for about 6 minutes.

Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let it cool.

Preheat oven to 350°F.
Place ground beef and ground pork in a mixing bowl. Add eggs, the vegetable mixture and dry bread crumbs. Remove bay leaves and mix well. Transfer meat mixture to an ungreased loaf pan. Bake, uncovered for 1 hour.


Servings: 8

[In_His_Shadow]

Blinc,

You don't want to taste the roux on its own YUCK! This is a technique that comes from looking. If you have a iron skillet then your ready to go. It's just practice.

Emeril thats the one. Be sure to catch his show, his site online also sells his cajun seasoning that may be the way to go since probably if you are up north it will be as rare to find as grits on your menus.

Down here cajun seasoning are in even our 7-11's.

Good luck with the roux and let me know how it comes out.

CJ

[blinc]

Well, we're in N.Carolina... I don't know if that's to far north or not. We're going to try it this coming weekend probably. Would you recommend making up the basic broth with the roux and tasting it before adding the shrimp?

Arrgh, I've got to find some cajun seasoning around here. The more I think about it, the more it seems I remember seeing something that said cajun seasoning or spices. I'll look hard when I go shopping Friday. Thank you for all your help with this by the way... I'm really anxious to try this! :)

[Karenluvs6]

Cajun Pork Roast


Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 3 hrs, 20 mins
Est. refrigerating time: 6 hrs



Ingredients
1 cup chopped onion
1/4 cup chopped parsley
1/4 fluid ounce Worcestershire sauce
7 1/2 teaspoons dry mustard
1 garlic clove, chopped
2 tablespoons steak sauce
1 tablespoon C&H Pure Cane Powdered Sugar
2 teaspoons liquid hot pepper sauce
10 pounds boneless pork roast
6 ounces tomato paste
3 tablespoons brown sugar



Directions
NOTE: This pork roast must sit refrigerated in a rub for 6 hours.

In a medium bowl combine chopped onion, parsley, Worcestershire sauce, dry mustard, garlic clove and steak sauce, powdered sugar and liquid hot pepper sauce. Mix well.

Make slits in boneless pork roast; rub sauce into the meat. Allow to sit, refrigerated, for 6 hours.

Meanwhile, combine tomato paste and brown sugar; set aside. Grill the roast, covered, until the internal temperature is 170°F when checked on a meat thermometer. Brush with the tomato paste mixture during the last 15 minutes of grilling.*

*Oven-roasted, boneless pork roast is cooked for 20-25 minutes per pound; a covered roast on the grill, 3-4 inches from coals is just an approximation. This roast would take about 3½ hours on the grill covered.


Servings: 20

[Karenluvs6]

Spicy Cajun Chicken



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 25 mins




Ingredients
4 (4-6-oz.) Tyson® Fresh Bnls, Skinless Chicken Breasts
1/4 teaspoon salt
1 (14.5-oz.) can chicken broth
2 teaspoons curry powder
2 teaspoons crushed dried oregano
2 clove garlic, crushed
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce



Directions
Preheat oven to 375°F.

Arrange chicken breasts in a single layer in a shallow baking dish. Season with salt.

Whisk together chicken broth, curry, oregano, garlic, mustard, Worcestershire sauce and hot pepper sauce until well combined. Pour over chicken and bake, uncovered, turning once, until thoroughly cooked*, about 25 minutes. Serve warm.


No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 4

[Karenluvs6]

Cajun Pork Roast



Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 3 hrs, 20 mins
Est. refrigerating time: 6 hrs



Ingredients
1 cup chopped onion
1/4 cup chopped parsley
1/4 fluid ounce Worcestershire sauce
7 1/2 teaspoons dry mustard
1 garlic clove, chopped
2 tablespoons steak sauce
1 tablespoon C&H Pure Cane Powdered Sugar
2 teaspoons liquid hot pepper sauce
1 (10-lb.) boneless pork roast
6 ounces tomato paste
3 tablespoons brown sugar



Directions
NOTE: This pork roast must sit refrigerated in a rub for 6 hours.

In a medium bowl combine chopped onion, parsley, Worcestershire sauce, dry mustard, garlic clove and steak sauce, powdered sugar and liquid hot pepper sauce. Mix well.

Make slits in boneless pork roast; rub sauce into the meat. Allow to sit, refrigerated, for 6 hours.

Meanwhile, combine tomato paste and brown sugar; set aside. Grill the roast, covered, until the internal temperature is 170°F when checked on a meat thermometer. Brush with the tomato paste mixture during the last 15 minutes of grilling.*

*Oven-roasted, boneless pork roast is cooked for 20-25 minutes per pound; a covered roast on the grill, 3-4 inches from coals is just an approximation. This roast would take about 3½ hours on the grill covered.


Servings: 20

[Karenluvs6]

Spicy Cajun Chicken


Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 25 mins


Ingredients
4 (4-6-oz.) Tyson® Fresh Bnls, Skinless Chicken Breasts
1/4 teaspoon salt
1 (14.5-oz.) can chicken broth
2 teaspoons curry powder
2 teaspoons crushed dried oregano
2 clove garlic, crushed
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce



Directions
Preheat oven to 375°F.

Arrange chicken breasts in a single layer in a shallow baking dish. Season with salt.

Whisk together chicken broth, curry, oregano, garlic, mustard, Worcestershire sauce and hot pepper sauce until well combined. Pour over chicken and bake, uncovered, turning once, until thoroughly cooked*, about 25 minutes. Serve warm.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 4

[4gvnAngel]

OK....now I am STARVING!!! Thanks for all the recipes!! YUM YUM!!

IHS~ My hubby and I LOVE Cajun food and I love reading all your stories about your life there. Thanks for sharing. {toothy}We have found a brand of Spices calles Bayou Magic. We can't find it where we live now, but we found the Web site and want to buy some!! GOOD STUFF!! I'll have to see if I can find any Ball's seasoning. I've never heard of it before now.
I can't wait to show my hubby all these yummy {yum} recipes. He's a better cook than I. MMMMM MMMM I can almost taste it!! {liplick} {yum}

[Karenluvs6]

yeah me too...I love any food that is spicy....and a lot of cajun foods are very spicy.
I love trying these kinds of recipes.

[blinc]

I'm makin' a list, checking it twice! {toothy}

Hey, I found blackening seasoning... that's as close to cajun seasoning as I could find. Now all's I need is curry powder! I've got everything else on almost all of these recipes.

Isn't curry powder the real hot stuff? I kind of need to know because unlike the hubby, my tongue isn't made of asbestos. ;) So I could maybe lightly season a couple pieces for me and do the rest {fireblob} for him.

[Karenluvs6]

Spicy Cajun Chicken



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 25 mins


Ingredients
4 (4-6-oz.) Tyson® Fresh Bnls, Skinless Chicken Breasts
1/4 teaspoon salt
1 (14.5-oz.) can chicken broth
2 teaspoons curry powder
2 teaspoons crushed dried oregano
2 clove garlic, crushed
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce



Directions
Preheat oven to 375°F.

Arrange chicken breasts in a single layer in a shallow baking dish. Season with salt.

Whisk together chicken broth, curry, oregano, garlic, mustard, Worcestershire sauce and hot pepper sauce until well combined. Pour over chicken and bake, uncovered, turning once, until thoroughly cooked*, about 25 minutes. Serve warm.

*Chicken Test for Doneness

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 4

[Karenluvs6]

California Blackened Snapper



Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 5 mins

Ingredients
1 can 15-oz. peaches in syrup, drained, liquid reserved
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
1 1/2 pounds red snapper fillet, rinsed and cut into large chunks
2 tablespoons LAND O LAKES® Butter, cut into small pieces



Directions
Pour peach syrup into a flat or shallow bowl; set aside.

In a small bowl combine paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, thyme and oregano; mix well.

Dip red snapper in peach syrup then sprinkle both sides evenly with paprika mixture.

Heat a heavy cast-iron skillet on high for 5 minutes.Cut butter into small pieces and add half to skillet (skillet will smoke as butter is added). Carefully add fish. Cook 1½ to 2 minutes on each side, adding remaining butter as you turn fillets, or until fish flakes easily with a fork. Transfer to plates and serve with peaches.


Servings: 6

[Karenluvs6]

Cajun Sync or Swim Dip



Estimated Times: Est. preparation time: 10 mins

Ingredients
1 (6-oz.) can Chicken of the Sea® Pink Salmon
1/2 cup red bell pepper, chopped fine
1/4 cup celery, chopped fine
1/4 cup green onion, chopped
2 1/2 teaspoons Cajun seasoning
1/4 cup sour cream
1 tablespoon whipping cream
2 tablespoons capers



Directions
Combine all ingredients in a bowl. Chill. Serve on toast points or tablewater crackers.

Makes about 2 1/2 cups.


Servings: 8

[Karenluvs6]

Cajun Stuffed Tomatoes


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 25 mins

Ingredients
8 tomatoes
12 ounces sausage
1 cup onion, chopped
3/4 cup green bell pepper, chopped
1/2 teaspoon garlic clove, crushed
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup instant rice



Directions
Cut a thin slice from the top of tomatoes; scoop out and reserve the pulp, leaving 1/4'' thick shells. Chop the pulp and set aside.

In a large skillet, cook sausage until still pink in the center, about 3 minutes. Add chopped onions, chopped green bell pepper, and crushed garlic cloves; cook and stir until the sausage is brown and vegetables are tender, about 4 minutes. Add the reserved tomato pulp, thyme, salt, pepper, and red pepper flakes. Bring to a boil, uncovered, until the tomatoes are softened, about 3 minutes; stir in instant rice.

Place the tomato shells in a baking pan and spoon the sausage mixture into the tomato shell. Bake at 350 degrees, uncovered, until heated through, about 10 minutes.


Servings: 8