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Recipe Source for Cajun / Creole Main and Side Dishes

Cajun and Creole food  recipes and cooking.  From the Bayou country of  Louisiana.  Hearty and tasty fare, the kind that sticks to your ribs and  spices up your tongue! Main Dishes & Side Dishes. A Archives page. 19 recipes.

Fish and Seafoods

Acadian Peppered Shrimp:
1 lb Butter
1/2 cup Lemon juice
2 tsp Fresh basil, chopped
2 tsp Cayenne pepper
2 tsp Fresh oregano, chopped
5 Garlic cloves, minced
1 Bay leaf, crumbled
1/2 cup Black pepper, finely ground
4 lb Large raw shrimp in shells
The  shrimp  should be of a size to number 30 to 35 per pound. Melt the  butter  in a large deep-sided frying pan or iron  skillet  over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table

Baked Cajun Catfish Fillets:
1&1/4 lb fresh or frozen catfish fillets (2 large fillets cut in half or 4 small fillets)
2 egg whites (or 1 egg and 2 tbspns fat-free egg substitute)
Cooking spray as needed
3 slc fresh Italian or sourdough bread made without added fats or sugar
(or 1 1/2 cups herb or garlic seasoned fat-free salad croutons)
2 tbl yellow corn meal
1/4 tsp salt  (to 1/2 tspn)
1 fresh garlic clove peeled
1/4 tsp freshly-ground black pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp garlic powder
3/4 tbl cayenne pepper or Cajun seasoning or more to taste
1 tbl sweet Hungarian paprika
Beat  egg  whites together with 1 tablespoon water in a small bowl. Coat both sides of fillets in egg white and roll in seasoned bread crumbs. Place breaded fillets on a plate and chill for 30 minutes.
Preheat oven to 425 degrees. Lightly spray a non-stick or stick-resistant  baking  dish or baking sheet with cooking spray. Place fillets in dish or on sheet and  bake  for 20 to 35 minutes depending on thickness. Remove fillets from oven and serve with  lemon  and nonfat tartar  sauce .
Spicy  Cajun  Bread Crumbs: Toast fresh bread if using and let cool until dried out. Combine bread or  croutons  in food processor with remaining ingredients and process until fine

Cajun Fried Catfish
3/4 cup Yellow cornmeal
1/4 cup Flour
2 tsp Salt
1 tsp Cayenne pepper
1/4 tsp Garlic powder
2 Catfish fillets
Vegetable oil
In a bowl combine the cornmeal, flour, salt, cayenne pepper, and garlic powder. Pour mixture onto a pie plate. Coat the catfish fillets with mixture, shaking off excess.
Fill a 12 inch skillet half full with vegetable oil and heat it to 350 degrees. Add fillets to oil and fry until golden brown, about 5 to 6 minutes.
Put the fillets on serving plates, add a spoonful of tartar sauce, and serve.

Cajun Catfish (HOT)
1 stk margarine
2 Ribs celery
1 sm Bell pepper
3 Toes garlic
1 lrg Onion
1 Bay leaf
1 can Ro Tel tomatoes
4 oz Fresh mushrooms
1 lb Catfish fillets
1 tbl Worcestershire sauce
1 tbl Tabasco sauce
1/2 cup Green onions
1/2 cup Parsley
2 cup Hot cooked rice
Red pepper
Saute onion, garlic, celery and bell pepper in margarine. Add bay leaf and Ro-Tel tomatoes. Cook on low heat for 30 minutes. Stir often. Cut fish in chunks, then season with salt and red pepper. Add to pot with sliced mushrooms. Cook 20 minutes. Remove bay leaf; add rice, green onions, parsley, Tabasco, Worcestershire sauce, salt and red pepper to taste. Mix lightly. Serve hot.

Cajun Catfish
4 tbl Butter
2 tsp Paprika
1/2 tsp Cayenne pepper
1/2 tsp Black pepper
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Salt
1& 3/4 lb Catfish fillet
Heat broiler. Melt butter and combine with spices and salt . Coat fish with mixture. Broil  until opaque throughout, about 5 minutes per side.

Cajun Catfish and Rice
3 tbl canola oil
1 cup chopped onion
1 red bell pepper cored, seeded,
and chopped
3 celery stalks sliced
3 garlic cloves minced or pressed
1 cup long grain white rice
2 cup reduced salt chicken broth or water
1 tbl Worcestershire sauce
1 tsp Tabasco sauce or to taste
1 lb catfish fillet
Seafood Alternatives: shrimp, halibut, salmon. In a large skillet, preferably cast-iron, heat the oil over medium high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth,  Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips.
Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer

Chicken and Pork

Baked Cajun Chicken
1&1/2 lb To 2 lb chicken, meaty (breasts, thighs, drumstick)
Nonstick spray coating
2 tbl Nonfat milk,
2 tbl Onion powder
1/2 Dried thyme, crushed
1/4 tsp Garlic salt,
1/8 tsp To 1/4 ts grd white pepper,
1/8 tsp To 1/4 ts grd black pepper,
Remove skin from chicken . Rinse chicken, pat dry.
Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white  pepper, red pepper, and black pepper. Sprinkle over chicken.  Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink

Cajun Chicken (1)
8 Chicken thighs, lightly salted
1/4 cup Water
1 lb Okra, frozen or fresh
16 oz Peeled canned tomatoes, chopped
2 tsp Cajun seasoning
1 lrg Onion, coarsely chopped
5 Garlic clove, chopped
1 tsp Rosemary, crushed
1 tsp Basil
Cooking time 45 to 50 minutes. Cut okra into bite size pieces. In large nonstick covered  skillet brown chicken on each side, adding small amounts of water until evenly browned. Sprinkle rosemary, basil, cajun seasoning and onions over chicken. Add 1/4 cup water and cook over medium heat until onions are wilted and water evaporates, stirring occasionally. Add chopped tomatoes and garlic. Cook until moisture evaporates and  tomato are not watery.
Add okra, stir and continue cooking 15 minutes until okra is no longer stringy. Add salt if necessary. Serve over hot steamed rice.

Cajun Chicken (2)
1 Bag rice, cooked according to package directions (desired serving amount)
1/4 cup Butter or margarine
2 tbl All purpose flour
1 cup Milk
1 lb Boneless chicken breast, cut into thin strips
1/2 tsp Dried tarragon leaves
1 cup Hot cooked peas
1 Jar (2-oz) diced pimientos,drained

1/4 tsp Ground black pepper
1/4 tsp White pepper
1/4 tsp Red (cayenne) pepper
1/4 tsp Garlic powder
1/4 tsp Paprika
1/4 tsp Salt
In small saucepan, over medium low heat, melt 2 tablespoons butter. Stir in flour; cook for 2 minutes. Slowly add milk and 3/4 tsp Cajun Spice Blend. Cook, stirring constantly, until thickened. Keep warm.
In skillet, over medium high heat, melt remaining butter. Add chicken, tarragon and remaining Cajun Spice Blend; sauce until chicken is done. Keep warm.
Gently stir together cooked rice, peas and pimientos. Spoon chicken mixture over rice. Serve with prepared sauce.

Cajun BBQ Pork Chops
1/2 cup Water
2 tbl Yellow mustard
3 tbl Chili sauce
1 tbl Chili powder
1 tbl Tabasco sauce
1/4 cup Vinegar
4 tbl Blackstrap molasses
16 Pork chops
Mix all ingredients. Begin with dry ingredients and then combine with wet ingredients and mix well! Arrange chops in a covered roasting pan or a covered glass casserole dish. Pour  sauce liberally over the chops and cook for 1 hr. at 400 degrees F

Cajun and Creole Side Dishes

Cajun Bayou Dirty Rice
1/4 lb Spicy sausage, crumbled
1/2 med Onion, chopped
1  Stalk celery, sliced
1 pkt Wild and long grain rice seasoned mix
1 can Del Monte Cajun Recipe Stewed tomato
(14 1/2 oz)
1/2  Green bell pepper, chopped
1/4 cup Parlsey, chopped
In large skillet, brown sausage and onion oven medium high meat, drain. Add celery, rice and rice seasoning packet;cook and stir 2 minutes. Drain tomatoes reserving liquid; pour liquid into measuring cup. Add water to measure 1 1/2 cups; pour over rice. Add tomatoes; bring to boil. Cover and cook over low heat 20 minutes. Add bell  pepper  and  parsley. Cover and cook 5 minutes or until rice is tender. Service with roasted  chicken or Cornish game hens.

Cajun Dirty Rice (1)
4 Chicken gizzards, or more
2 Chicken livers, or more
2 tbl Butter
1/2 lb Ground beef
1 med Onion, chopped
1 Red bell pepper, chopped
2 Stalks celery, chopped
2 Cloves garlic, pressed
1/4 tsp Cayenne
1 tsp Salt
1/2 tsp Thyme leaves, dry
2 cup Water
1 cup Long grain rice
4 Green onions, chopped
1/4 cup Parsley, chopped
Red bell pepper
Place the chicken gizzards in a small saucepan and add water. Bring to a boil, lower heat and simmer until tender (about 30 minutes). Heat the butter in a Dutch oven or heavy pot. Add the chicken livers and saute until cooked. Remove and reserve. Add the ground  beef ,  onion, pepper, celery and garlic to the pot. Saute until the meat is no longer pink and the vegetables are tender. Chop the gizzards and livers until very fine (you may use a food processor with the steel blade). Add to the pot along with the cayenne, salt, thyme, water and rice. Stir to mix. Bring to a boil.
Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the chopped onions and parsley and let stand, covered, 10 minutes. Garnish with vertically sliced red bell pepper strips.Serve.

Cajun "Dirty" Rice (2)
1 lb Chicken Gizzards finely
1 lb Chicken Livers finely
1/4 cup Squeeze Parkay Margarine
1&1/2 cup Onion finely chopped
1/2 cup Celery finely chopped
1/4 cup Green Pepper chopped
2 Garlic Cloves minced
2 tsp Salt
1 tsp Pepper
1/8 tsp Ground Red Pepper
3 cup Hot Cooked Minute Rice
1/2 cup Chopped Parsley
Brown meat in margarine in large skillet . Add onion, celery, green  pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly.

Cajun Dirty Rice (3)
1 pkt (8-oz) chicken livers, thawed & chopped
1/2 cup Chopped green pepper
1/2 cup Chopped celery
1 Clove (large) garlic, minced
1/4 cup Margarine
1 Envelope onion soup mix
2 cup Water
1/2 tsp Hot pepper sauce
1 cup Regular rice, uncooked
In 10 inch skillet over medium high heat, cook livers, green pepper, celery, and garlic in  margarine until vegetables are tender, stirring often. Stir soup mix, water and hot pepper  sauce into skillet. Heat to boiling. Stir in rice. Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.

Cajun Beans
1 lb Package of red beans
2 med Bell peppers, chopped
1 tbl Brown sugar
Salt to taste
2 lb Hot links, sliced
2 med Onions, chopped
1 Pod fresh hot pepper, chop
Soak beans overnight. Saute hot links, peppers and onions in a little cooking oil or olive oil. Cook beans; add vegetables and hot links to last 30 minutes of cooking.

Cajun Cabbage
1 lb Ground beef
1 med Green pepper chopped
1 med Onion chopped
2 Garlic cloves minced
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1/2 cup Uncooked long grain rice
1 tsp Salt
1/2 tsp Dried basil
1/2 tsp Oregano
1/4 tsp White pepper, (up to 1/2)
1/4 tsp Black pepper,
(up to 1/2)
1/4 tsp Cayenne pepper,
(up to 1/2)
4 dsh Hot pepper sauce,
(up to 6)
1 sm Head of cabbage
4 oz Shredded colby cheese
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain, stir in the tomatoes and tomato sauce, rice and seasonings. Spread to an ungreased 13"x9"x2 " baking dish.
Top with the cabbage and cheese. Cover and bake at 350 to 375 degrees until the rice is tender. yeilds 6 to 8 servings.

Cajun Coleslaw
5 tbl Mayonnaise, (heaping)
1 tsp Louisiana hot sauce
2 tbl Yellow mustard
2 tbl Ketchup
2 tbl Olive oil
1 tbl Wine vinegar
1 tsp Garlic salt
1 tbl Lea & perrins
1 Juice of mediums size lemon
3 tsp Salt
(to taste)
4 Bell peppers, sliced
2 Onions, medium, shredded
1 lrg cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add  olive oil slowly, beating all the time.
Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot  sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add  wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and  pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Cajun Glazed Mushrooms
1&1/2 lb Small button mushrooms
1 cup Butter or margarine
5 oz Worcestershire sauce
1/4 cup Finely ground pepper
1/2 tsp Salt
Simmer all togeather and searve. ( Add Tabasco sauce if desired )

Cajun Hushpuppies
1 cup Cornmeal
1/2 cup All purpose flour
1/2 cup Corn flour
1 tbl Baking powder
3/4 tsp Ground red pepper (cayenne)
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Dried thyme
1/4 tsp White pepper
1/8 tsp Dired oregano leaves
1/4 cup Very finely chopped green on ions
(tops only)
1&1/2 tsp Minced garlic
2 Eggs, beaten
1 cup Milk
2 tbl Unsalted butter, vegetable o il, or bacon drippings
Vegetable oil for frying
Combine all dry ingredients in a large bowl, breaking up any lumps. Stir in the green  onions and garlic .
Add the egges and blend well. In a small saucepan bring the milk and the 2 Tbsp. unsalted  butter or other fat to a boil. Remove from heat and add to  flour  mixture, half at a time, stiring well after each addition.
Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees. Drop the batter by tablespoon fulls into the hot oil, do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes approx 30 pieces.

See recipe Source Archives for many more Cajun and Cerole Recipes.

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