Are your taste buds dying to try something that's just kickin' with flavor? Introduce your mouth to the succulence of Cajun food. "Cajun food" can be traced back to roughly the 1770's when the French-speaking Canadians were deported to the Acadiana region of Louisiana. As the Cajuns had to make do with whatever meat and vegetables were available at the time, most of their dishes were seafood-based. Read on for a few terrific recipes that will awaken your taste buds and have your stomach purring with satisfaction!
Catfish Gumbo
1 lb catfish fillets (cut into 1 inch chunks) 2 cups water 1/4 cup vegetable oil 2 (8 oz) cans diced tomatoes 1 (10 oz) package frozen okra 1/2 cup green bell pepper, chopped 1/2 cup chopped onion 1/2 cup chopped celery 2 cubes beef bouillon 1/8 teaspoon hot pepper sauce 1 chopped garlic clove 1/4 teaspoon red pepper flakes 1 bay leaf 1/4 teaspoon dried thyme 1 teaspoon salt
Bring two cups of water to a boil, then dissolve bouillon cubes in it. In a skillet, heat the oil and fry the green pepper, celery, garlic, and onion until they go tender. Put the vegetables, tomatoes, and okra in the boiling water. Season with hot pepper sauce, red pepper flakes, salt, bay leaf, and thyme. Cover and reduce heat to simmer for half an hour. Add the catfish, then cover again to simmer for another 15 minutes. Don't over-cook the catfish—it should be tender and flake at the touch of a fork.
Shrimp Pasta
1 (8 oz) package angel hair pasta 1 lb shrimp, peeled and deveined 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, then drain. Melt butter over a medium heat using a large skillet. Sauté the shrimp for about 2 minutes, then stir in the garlic and cook for an additional minute. Remove the shrimp (use a slotted spoon) and set aside. Add the flour and Cajun seasoning to the "sauce" in the skillet and cook for about 5 minutes, stirring often. Whisk in the milk and continue stirring until the sauce has thickened. Remove from the heat. Add salt and lemon juice then return the shrimp to the sauce. Pour over the cooked pasta and serve.
Cajun-Spiced Chicken
4 skinless, boneless chicken breast halves 1/2 cup all-purpose flour 1 cup skim milk 2 teaspoons Cajun seasoning
In a bowl, mix together the flour and 1 teaspoon of the Cajun seasoning (more if you're daring!). Pour the milk into a separate bowl. Dip each chicken breast in the milk, then coat well with the flour mixture. Put the chicken in a greased baking dish, sprinkle with salt and pepper, and bake at 350 degrees F for about 35 - 40 minutes.
Whether you're a Cajun food-newbie or an enthusiast, I certainly hope you'll give these great recipes a try! Enjoy!
Author Resource:
If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
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