Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the...
Author: Kittencalrecipezazz
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was...
Author: Tracey D Mizell
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water....
Author: omeomy 2
My sister-in-law lives in northern Louisiana, near Haughton. I go hunting with her husband every year. While there, they will always do up a mess of fish...
Author: Pokey in San Antonio
Yet another recipe from my mother-in-law, who is probably the best cook that I personally know. This is, hands down, our favourite way to eat salmon in...
Author: cyaos
I found this copycat recipe on another website for the dip served with Texas Roadhouse's cactus blossom. I love their dip and I am posting it here for...
Author: linguinelisa
From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include...
Author: riffraff
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and...
Author: Sarah Close
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets...
Author: AniSarit
Recipe by Chef Duke LoCicero, Cafe Giovanni 117 Rue Decatur, New Orleans, LA 70130 Located in the heart of historic French Quarter in New Orleans, Cafe...
Author: TxGriffLover
Many Cajun shrimp dishes have loads of butter. This is a very tasty version that is much lower in fat. You won't miss it. Serve with French bread and a...
Author: PanNan
Tasso is a Cajun delicacy - lean strips of boneless pork which are marinated in a special seasoning and then heavily smoked. Sometimes called Tasso-ham...
Author: Member 610488
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Author: Rita1652
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we...
Author: jackdenton
I love dirty rice, Zatarain's packaged mix has the perfect blend of seasonings and spices, in my opinion. However, I like mine with some add-ins. This...
Author: Uncle 12
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or...
Author: Az B8990
This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon,...
Author: Outta Here
Swordfish steaks at 10oz are about 1 inch thick, so for any fish it should be cooked 10 minutes per 1 inch of thickness.
Author: The Range Rover
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently...
Author: ChefInChicago
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which...
Author: Alan in SW Florida
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Author: Melissa Spangler
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long,...
Author: debita
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came...
Author: FolkDiva
The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are...
Author: Molly53
This is from chef Rick Rodgers. He adds basil and thyme a little different than some Cajun seasonings. Posted for ZWT 5.
Author: Jamilahs_Kitchen
This seasoning recipe is used for making grilled Cajun ribeye steaks (along with oil for overnight marinade) and comes from Morton's chef Chef Ben Ornelas....
Author: Rinshinomori
This is from Tom Fitzmorris...noted New Orleans food critic and pretty darn cook chef. If you can't find Barq's Root Beer, get the best root beer you can...
Author: Bayou Andy
My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements....
Author: vnelly
Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...
Author: papergoddess
If you want the best, ya gotta go with the best. Start with a good base line, then doctor the recipe the way you like it. I believe once a wheel is invented,...
Author: OneEyeJack
Make and share this Grilled Shrimp -- Mmmmmm recipe from Food.com.
Author: Steve_G
These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this...
Author: Anita Harris
Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the...
Author: Phil likes to cook
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Author: SoChic
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company...
Author: Tmisen2980
Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon...
Author: Kittencalrecipezazz
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so...
Author: ratherbeswimmin
Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked...
Author: Robyns Cookin
Make and share this Cajun Deviled Eggs recipe from Food.com.
Author: Danny Beason
The spicy and aromatic combination of corn and sausage with tomatoes makes this delicious Deep South soup.
Author: Laka
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole...
Author: OliveLover
found this on veganchef.com and wanted to remember to store it here. we love cajun seasoning, but i have been trying to find a low salt or salt free version....
Author: Inspiritual
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented...
Author: CptShane
Make and share this Cajun-Spiced Tilapia recipe from Food.com.
Author: rpgaymer
This is for a request of Hot Tamales. My mom used to make these, at least I think this is the recipe she used to use. :-) I am unsure of how many this...
Author: Kikimony
Plan ahead the shrimp needs to marinade for about 1 hour. I have also made this same recipe using jumbo shrimp grilled on skewers, this is an amazing recipe...
Author: Kittencalrecipezazz
This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta...
Author: Melissa_8201