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Belgourmet's World Famous Cajun Recipes
Cajun Recipes
Cajun Food - Cajun Cooking

Cajun Recipe

Cajun Recipes

Cajun Chicken Marinade Recipe


1/3 cup oil
3 Tbsp. vinegar
1 tsp. Italian Seasoning
1 tsp. Garlic Powder
1/4 tsp. Black Pepper
1 & 1/2 Tbsp. Cajun Seasoning
Dash of Salt

1 - 2 pounds boneless chicken breast

Place chicken in a large self-closing plastic bag and pour in
marinade. Marinate chicken for 10 - 20 minutes or for up to 3 hours
for stronger flavor.

Grill chicken 10 - 14 minutes or until done. Serve.

Serves 3-6

Cajun Grilled Chops

4 boneless pork center loin chops, 1 1/2-inches thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon dry sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Combine seasonings, mix well. Coat chops with seasoning mixture.
Grill directly over medium-high heat 7-8 minutes per side, turning
Serves 4

Cajun Pork and Pecan Stir-Fry

1 pound pork stir-fry strips (loin, fresh pork leg or tenderloin)
1 1/2 tablespoon Cajun seasoning
1 tablespoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1 clove garlic, crushed
1 green bell pepper, seeded and cut into 3/4-inch squares
3/4 cup toasted pecan halves
3 cups hot cooked rice

In medium bowl toss together pork strips with Cajun seasoning to coat
evenly. In large nonstick skillet heat oil over high heat, stir-fry
pork until nicely browned, about 4-6 minutes. Add celery, onion and
garlic to skillet and cook, stirring often, until onion is almost
translucent, about 3-4 minutes. Add pecans and cook to heat through.
Serve over rice.
Serves four.

Wine suggestion: Pour a chilled rose or vin gris, or accompany with
cold beer.

Baked Cajun Rice

1 lb. ground meat
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 bunch green onion tops, chopped
1 1/2 cups rice
3 cups water
2 teaspoons Cajun seasoning
2 tomatoes, chopped
1 can (6 oz.) tomato paste

Preheat your oven to 350°. Cook the meat, onion, celery, bell pepper,
and garlic in an iron skillet until the meat is done and the
vegetables are cooked. Drain the grease. Place the meat mixture in
13"x9"x2" casserole. Add remaining ingredients. Mix thoroughly. Cover
(foil is fine) and bake 45 minutes to an hour or until rice is tender.

Cajun Seasoning Mix

(about 2/3 cup)

3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. oregano
1 Tbsp. thyme

Combine all ingredients thoroughly. Store in an airtight jar. Use
like you would salt. This is delicious on meat, chicken, seafood, in
casseroles, or vegetables.

If you are watching your salt, just omit the salt from this recipe.

Cajun Seasoning Mix

(about 2/3 cup)

3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. oregano
1 Tbsp. thyme

Combine all ingredients thoroughly. Store in an airtight jar. Use like you would salt. This is delicious on meat, chicken, seafood, in casseroles, or vegetables.

If you are watching your salt, just omit the salt from this recipe.

Cajun Chicken Nuggets

4 Chicken breasts, boned & cut in strips 1 cup bread crumbs
1 tsp. Cajun seasoning 1/2 tsp. garlic powder
1 pkg. onion soup mix 1/4 tsp. black pepper
1/2 tsp. paprika


Bone chicken breasts & cut into 1 inch strips. Combine bread crumbs, Cajun seasoning, garlic powder, soup mix, pepper, & paprika. Coat chicken with bread crumb mixture. Heat 1/2 inch of oil in a non-stick skillet. Fry chicken pieces. Lightly brown on one side, turn & brown other side. Try to turn only one time. You may substitute flour in place of bread crumbs.

Jambalaya Wrap


1 cup chopped ham 1 tsp. Cajun seasoning
1 cup smoked sausage, chopped 1/2 cup chopped onion
1/2 lb. party shrimp 1 chopped bell pepper
<1 cup cooked chicken, chopped 1 cup hot Paces Picante Sauce
1/2 tsp. garlic powder flour tortillas
2 cups rice 2 cups chicken broth
1 tsp. sugar 1/8 tsp. black pepper


Sauté onion & bell pepper. Add shrimp, ham, sausage, & chicken & cook over medium heat for 5 minutes. Add sugar, black pepper, Cajun seasoning, garlic powder, & salsa to chicken broth. Bring to a boil & add rice & cook covered for 20 minutes. Add rice to meat mixture.
Heat flour tortillas & fill mixture. Wrap as you would a soft tortilla.


Cajun-Style Chicken Nuggets

ingredients for 12 servings:
1 ea Env. Onion Soup Mix *
1/2 c Plain Dry Bread Crumbs
1 1/2 ts Chili Powder
1 ts Ground Cumin
1/4 ts Red Pepper
2 lb Boneless Chicken Breasts **
1 x Oil

* You can use onion or onion-mushroom recipe soup mix in this recipe.
** Chicken breasts should be cut into 1-inch pieces.

- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture,
coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels.
Serve warm and if desired with assorted mustards.

Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets.

Spicy Cajun Pasta

Ten ounces cooked fettuccine,
1 cup spicy Cajun pasta sauce (See following recipe),
1 tablespoon Parmesan cheese,
one boneless chicken breast (cooked and sliced in strips),
1 teaspoon chopped parsley.

Preparation Instructions: Place pasta and sauce in pan and heat until hot.
Arrange in serving dish and top with chicken breast.
Garnish with Parmesan cheese and parsley.

Spicy Cajun Pasta Sauce

Two ounces olive oil,
One tablespoon fresh chopped garlic,
One-half cup onion, cut in large chunks,
One-half cup green peppers, diced in large pieces,
One-half cup red peppers, diced in large pieces,
One-eighth teaspoon cayenne pepper, One cup chicken stock,
One cup V-8 juice, Cornstarch (mix about a tablespoon with a couple of
tablespoons of cold water to form a slurry),
salt and pepper to taste.

Preparation Instructions: Heat oil in sauté pan. Add garlic and sauté
for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute.
Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired
Season with salt and pepper.

Cajun Deep-Fried Turkey

Servings: 12

Amount Measure Ingredients Preparation
1/2 Cup Kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note


Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together.
Cut off the wing tips and plump little tail as they may get caught in
the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should
take about 20-40 minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the deep-fry thermometer reaches 375 degrees F. slowly lower the
turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12
pound turkey. Stay with the cooker at all times as the heat must be
When cooked to 170 degrees F. in the breast or 180 degrees F. in the
thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or
safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Cajun Food Recipe

Cajun Food Recipes

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