Cajunfriedcucumbers Food

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

CAJUN CABBAGE SKILLET

Steps:

• Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside.
• Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
• Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
• Sprinkle with the scallion and serve immediately with hot sauce alongside.

CAJUN FRIED CUCUMBERS

Steps:

• Season cucumbers with salt, pepper and Cajun seasoning.
• Dip the slices in the beaten eggs.
• Coat the slices with breadcrumbs.
• Heat the bacon drippings and fry the cucumbers until brown on both sides.
• Drain and serve hot.

CAJUN FRIED SHRIMP

Steps:

• Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown.

CAJUN OVEN FRIES

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

CAJUN CUCUMBER AND ONION SALAD

Steps:

• Cucumbers-peeled (if desired-I don't like the bitter taste the peel has) slice thick or thin your preference.
• Purple onion sliced thick or thin your preference into rings and rings separated.
• Place onion rings in very cold water for a few minutes then drain very well.
• Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin.
• Tasting and adding what is needed for your taste.
• Fold in the onions now let sit in the refrigerator for about 2-4 hours. It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.

LOUISIANA FISH FRY (CAJUN)

Steps:

• For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
• Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
• For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
• Drop into hot oil and cook until golden brown. Turning occasionally.
• For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.

CAJUN FETTUCCINE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through.

CAJUN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Combine baking m ix, mustard powder, cracked pepper, cayenne, and garlic powder.
• Stir in milk until combined and dough just forms.
• Turn dough out onto work surface dusted with additional baking mix; roll out to 3/4-inch thickness.
• Using 2-1/2 inch round cutter, cut out 6 biscuits, rerolling scraps.
• Place on ungreased baking sheet.
• Bake 8-10 minutes or until golden.
• Brush tops with melted butter; serve warm with additional butter, if desired.

CAJUN-CRUSTED SNAPPER FILLETS

Steps:

• Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside.
• Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.

CAJUN BAKED FRENCH FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet.
• Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.