Cajun Spice
Cajun Spice

Delicious Cajun
Taste buds are dying to try something that is just kickin 'flavor? Enter your mouth succulence of Cajun food. "Cajun food" dates back to around the 1770s, when French-speaking Canadians were deported to the Acadiana region of Louisiana. As The Cajuns had to make do with the meat and vegetables were available at the time, most of the dishes were based on seafood. Read on for some great recipes that will awaken your taste buds and your stomach purring with satisfaction!
Catfish Okra
1 pounds fish fillets catfish (cut into 1 inch pieces)
2 cups water
1 / 4 cup vegetable oil
2 (8 ounce) cans diced tomatoes
1 (10 oz) package frozen okra
1 / 2 cup chopped green pepper
1 / 2 cup chopped onion
1 / 2 cup chopped celery
2 beef bouillon cubes
1 / 8 teaspoon hot sauce
1 clove minced garlic cloves
1 / 4 teaspoon red pepper
1 bay leaf
1 / 4 teaspoon dried thyme
1 teaspoon salt
Bring two cups of boiling water, then dissolve bouillon cubes in it. In a skillet, heat oil and fry the green pepper, celery, garlic and onion until they are tender. Place vegetables, tomatoes and okra in boiling water. Season with pepper sauce, red pepper, salt, bay leaf and thyme. Cover and reduce heat to simmer for half an hour. Add the catfish, then cover again and simmer for another 15 minutes. Do not overcook catfish, should be tender and flakes at the touch of a fork.
Shrimp Pasta
1 (8 ounce) package angel hair pasta
1 pound peeled and deveined shrimp
1.4 cup all-purpose flour
1 / 4 cup butter
2 cups milk
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons Cajun seasoning
1 / 4 teaspoon salt
Cook the pasta until al dente, drain. Melt the butter over medium heat in large skillet. Saute the shrimp for 2 minutes, then add garlic and cook for another minute. Remove shrimp (use a slotted spoon) and set aside. Add flour and Cajun seasoning to the "salsa" in the pan and cook for 5 minutes, stirring frequently. Add milk and continue stirring until the sauce has thickened. Remove from heat. Add salt and lemon juice then return the shrimp to the sauce. Pour over cooked pasta and serve.
Cajun-spiced chicken
4 boneless chicken breast halves
1 / 2 cup flour
1 cup skim milk
2 teaspoons Cajun seasoning
In a bowl, mix flour and 1 teaspoon Cajun seasoning (more if you're daring!). Pour milk into a separate container. Dip each chicken breast in milk, then coat well with flour mixture. Place chicken in a greased baking dish, sprinkle with salt and pepper and bake at 350 degrees F for 35 to 40 minutes.
If you are a Cajun food, novice or enthusiast, no doubt hope that the best recipes to the test! Enjoy!
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