Serve with some of
the cooked cajun mixture sprinkled on top.
In her spare time, you'll find her brunching with friends, hiking in the hills and
cooking cajun cuisine.
Not exact matches
I usually drizzle a little olive oil over the top and season it simply with a little salt and pepper or a
cajun spice like Tony Chachere's and
cook it on the grill.
2 tbsp sweet pickle relish 1 cup mayo 1 TBSP dijon mustard 1 tsp white
cooking wine 1 tsp salt and pepper each 1/2 tsp
cajun seasoning 1/2 tsp garlic powder
This is great for
cajun and creole
cooking.
ingredients PINEAPPLE BOWLS 8 cups
cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons
cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
As well known in
cajun cooking as the mirepoix is to French, the holy trinity is a flavorful base for many dishes, including soup.
Filed Under: Main Courses - meatless, Seafood Tagged With:
cajun recipe, creole recipes, GFCF
cooking, Gluten Free, seafood, shrimp, weeknight dinner recipe