Cajun Recipes
Recipe – Louisiana Fried Popcorn Crawfish or Shrimp
1 lb. cleaned crawfish tails or shrimp
1 quart oil for deep frying
1 egg
1 cup water
1 cup milk1 cup Cajun King Cajun FryŽ
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
salt and black pepper
The “Original” Louisiana Pepper SauceŽ
In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil
according to manufacturer’s directions or to 350°F. Season crawfish or
shrimp using thyme, basil, salt, black pepper and the “Original”
Louisiana Hot SauceŽ. In a bowl, prepare an eggwash by combining egg,
milk and water. Season eggwash to taste with salt and pepper. Place
Cajun King Cajun FryŽ in a second bowl. Dip crawfish or shrimp in
eggwash, then in Cajun FryŽ. Deep-fry until golden brown. Serve with a
cocktail sauce or on lettuce as a salad.
Cajun Recipe – Grilled Creole Pork and Chilies
Ingredients:
4 banana chilies or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
1 teaspoon Cajun seasoning blend for pork
Method:
1. Spray rack or broiler pan with cooking spray. Heat coals or gas grill to
low to moderate heat or set oven control to broil.
Place chilies on grill or rack in broiler pan.
Grill 4 to 5 inches from heat about 4 minutes, turning several times, until
skin is blistered and charred.
Place chilies in paper bag. Close tightly; let stand 15 minutes.
2. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and
thyme; set aside.
Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
3. Rub both sides of pork with Cajun seasoning blend. Place pork on grill or
rack in broiler pan.
Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns;
brush with tomato sauce.
Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2
minutes or until pork is slightly pink in center.
4. Heat remaining tomato sauce to boiling. Serve over pork and chilies.
Recipe – Cajun Steak and Onion Wraps – 46g Carbs, 3g Fiber
From www.lifescript.
Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
For the Cajun steak and onion:
1 yellow onion, sliced about 1/2-inch thick
2 tsp olive oil
2 top sirloin steaks, about 8 oz each
Salt to taste
Freshly ground black pepper
For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tsp Cajun seasoning
4 large flour tortillas ***Note
4 large lettuce leaves (green leaf, bibb or romaine), shredded
For the Cajun steak and onion:
1. Preheat the grill to high.
2. Brush the onion slices with olive oil and then season the steaks
and onion slices with salt and pepper. Cook them on the grill to
the desired doneness, about 6 minutes per side for medium on the
steaks and about 2-3 minutes per side for the onions. Use a spatula
to flip the onion slices in order to keep the rings together.
Transfer the steaks to a cutting board and slice on the bias.
Separate the onion slices into rings.
For the wraps:
3. In a small mixing bowl, combine the cream cheese and Cajun
seasoning.
4. Lay out the tortillas on a work surface in front of you. Divide
the cream cheese mixture among the tortillas and spread it out in
the center of the tortillas. Divide the lettuce and onions among
the tortillas, top with a few slices of steak. Tightly roll the
tortillas into a cylinder ending with the seam on the bottom.
5. Slice the wraps on the diagonal and serve.
Serving size: 1 wrap
Nutrition Facts:
443 Calories, 13g Total Fat, 4g Saturated Fat, 35g Protein,
46g Total Carbs, 3g Dietary Fiber, 814mg Sodium,
26% Calories from Fat, 32% Calories from Protein,
42% Calories from Carbs
Print This Page
