Cajun Cocktail Sauce Recipes

Steps:

• Cajun Cocktail Sauce:.
• In a large pot cook onions and garlic in butter until tender.
• Stir in the water, tomato paste, prepared horseradish, lemon juice, dry mustard, salt and ground red pepper.
• Bring to a boil, reduce heat, simmer, uncovered 5 - 10 minutes.
• Serve warm or chilled with fried fish and seafood. Top the cocktail sauce with grated fresh horseradish, if desired.
• Makes 3/4 cup of sauce.
• Cajun Tartar Sauce:.
• In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce.
• Served with fried fish and seafood.
• Makes 1 1/4 cup of sauce.

Steps:

• In small bowl combine ketchup, horseradish, a dash of Worcestershire, a squirt of lemon, and a dash of Tabasco sauce. Chill and serve.

Steps:

• Cut chicken into bite-sized cubes.
• Sprinkle with seasoning mix and toss well.
• Let stand for 15 minutes.
• An a small bowl combine honey and mustard.
• In a large non-stick skillet, heat oil over med-high heat until hot.
• Add chicken cubes and cook, tossing to keep pieces separate.
• Brown on all sides, about 4 minutes.
• If browning too quickly, reduce heat.
• Cook until done, 2-4 minutes.
• Pieces should feel firm without any pink in the center.
• Transfer to serving plate.
• Provide cocktail forks or toothpicks and serve warm with dipping sauce.

Steps:

• First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
• To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
• Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
• Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.

Steps:

• Mix all ingredients together.
• Chill before serving.
• Add a"pinch" of fines herbes to sprinkle on top at serving time.
• Store in refrigerator in a glass jar or container.

Steps:

• Mix all ingredients in a bowl and chill.
• Serve as described in description above.

Steps:

• Put all the ingredients in a blender or food processor and fold them all together on the mix cycle.
• Refrigerate for about 30 minutes to chill before serving.

Steps:

• Combine onion powder, salt, garlic powder, oregano, thyme, pepper, paprika, cayenne, and red pepper flakes in a small bowl to make Cajun seasoning.
• Measure 2 tablespoons of the seasoning into another bowl. Mix in mayonnaise, relish, and lemon juice. Taste and adjust seasoning. Chill tartar sauce for at least 20 minutes before serving.