CAJUN SPICE MIX
This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
Provided by DiamondLil
Categories Everyday Cooking
Time 5m
Yield 12
Number Of Ingredients 9
Steps:
- Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 388.2 mg, Sugar 0.3 g
DONNIE'S SPICE MIX
Provided by Donald Link
Categories Vegetarian Mardi Gras Spice Healthy Vegan Edible Gift Paprika
Yield Makes scant 1 cup
Number Of Ingredients 6
Steps:
- Combine spices in a small bowl and store in a cool, dark place in a tightly sealed container.
DONNIE'S SPICE MIX (CAJUN)
Chef Donald Link of New Orleans restaurants Cochon and Herbsaint, shared this recipe as part of a special Mardi Gras celebration he created for Epicurious. From Epicurious, January 2012.
Provided by Vicki Butts (lazyme)
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 6
Steps:
- 1. Combine spices in a small bowl and store in a cool, dark place in a tightly sealed container.
- 2. Note: There is no salt in this recipe, so you can add it to taste to whatever you are cooking.
LINK FAMILY CRAWFISH BOIL
Provided by Donald Link
Categories Potato Shellfish Mardi Gras Dinner Lunch Seafood Spice Corn Family Reunion Boil Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12 to 16
Number Of Ingredients 8
Steps:
- Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.
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- Authentic New Orleans Gumbo. I’m pretty sure we stepped off the plane and made a beeline for the nearest restaurant on our first trip to New Orleans.
- Cajun Chicken Pasta. We’ve all seen Cajun seasoning before, and maybe you’re wondering what that actually means. Cajun seasoning is a blend of paprika, cayenne pepper, garlic powder, onion powder, some herbs, salt, and pepper.
- Red Beans and Rice. Red beans and rice is known in New Orleans as Monday night dinner. That’s the night they eat this dish and do laundry. But don’t worry, you can eat it whenever you like!
- Cajun Shrimp and Grits. If you’ve ever had grits and decided you hate them, you must not have had the right kind. I promise; follow this recipe, and you’ll be wondering how you went so long without them.
- Jambalaya. Jambalaya is a beautiful rice dish based on Spanish, French, and certain African cuisines. In fact, they’re so close; I once started to make paella and ended up with jambalaya.
- Smothered Chicken. This recipe gets its name from the fact that the chicken is absolutely smothered in creamy gravy. Every bite is better than the last, and this one-pot meal is worth every calorie.
- Louisiana Deviled Crab Cakes. One bite of these, and you’ll throw out your old recipe. Crabmeat has terrific texture and not a lot of flavor, but in this recipe, it gets elevated by some fantastic additions.
- Smothered Cabbage and Potatoes. If you’re on the lookout for a cheap, filling, delicious side dish, this one’s for you! Cabbage and potatoes are about as economical as they come, and better yet, they’re hearty, warm, and super easy to season.
- Cajun-Style Fried Deviled Eggs. You’ve had good deviled eggs, and you’ve had bland deviled eggs, but I bet you’ve never had crunchy, fried deviled eggs.
- Spicy Cajun Dipping Sauce. If you’re anything like me, you have a fridge door full of condiments. I just love having a variety of sauces on hand to make a fast dinner even better.
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