CAJUN STYLE RIBS
Steps:
- Gather the ingredients.
- Mix the dry ingredients with Cajun seasoning and rub into ribs.
- Add the hot sauce and Worcestershire sauce to your liking.
- Let sit overnight.
- Smoke or grill and serve with your favorite BBQ sauce.
- Enjoy! To cook these ribs, we recommend one of the following cooking methods:
Nutrition Facts : Calories 313 kcal, Carbohydrate 15 g, Cholesterol 73 mg, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, Sodium 5443 mg, Sugar 8 g, Fat 22 g, ServingSize 1 rack (3 to 4 servings), UnsaturatedFat 0 g
SPICY CAJUN CABBAGE
I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.
Provided by Carolyn Chieffe Perrine
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
- Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
- Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.
Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g
CAJUN SPICY BARBECUE RUB
This recipe has been submitted for play in ZWT9 - Cajun/Creole. Recipe from cookbook The Complete Illustrated Book of Herbs. This rub is wonderful on beef, chicken, lamb or pork.
Provided by Baby Kato
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
- Rub desired amount onto meat of your choice and bbq.
CAJUN SPICY RUB
Provided by Jamie Oliver
Time 12m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;
BARBECUED SHRIMP - CAJUN STYLE
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story.
Provided by Alan in SW Florida
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
CAJUN SPICED BURGERS
Beef burgers get a big flavor boost here from Cajun seasoning, while the classic trinity of Creole cuisine (onions, bell peppers, and celery) makes an appearance as well. Our burger blend of choice is 80% lean ground beef-it has the perfect ratio of juiciness to flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- SET UP: Prepare a grill or grill pan and heat to medium-high heat.
- FORM THE PATTIES: Gently mix the ground beef, Cajun seasoning, and scallions. Form into four 1/2-inch-thick patties.
- MIX THE REMOULADE: Combine the mayonnaise, mustard, hot sauce, parsley, and celery in a small bowl. Refrigerate until needed.
- GRILL EVERYTHING: Grill the patties, flipping once, to desired doneness, about 4 minutes per side for medium. Brush the onion and green pepper with the oil and grill the vegetables until lightly charred and tender, about 5 minutes total.
- SERVE: Toast the buns on the grill for a minute or so. Put a patty on the bottom bun and top with remoulade. Add some onion and bell pepper, then add the top bun.
SPICY CRAB BOIL BBQ CHICKEN WITH CAJUN BARBEQUE SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a large stock pot, bring 1 gallon of water and 1/4 cup of the green onions to a boil. Add crab boil, mix and reduce heat to a slow boil or simmer. Add all chicken pieces and continue to simmer for 8 to 10 minutes. Turn off heat and allow the chicken to soak for 5 to 15 minutes.
- Strain water. Place chicken on a large tray. Season with a light coating of garlic powder, to taste, and parsley and rub into meat.
- Place all chicken pieces on grill. Baste chicken with generous portions of sauce, repeat if necessary. Grill until the chicken skin is crispy.
- This dish is delicious if you have a taste for red pepper and something cold to drink nearby. However, if you are not a fan of peppery foods, I would not suggest this dish for your table.
SPICY CAJUN SALSA BURGERS
Use a few on-hand seasonings like Creole, red pepper flakes and garlic powder to create these flavorful and juicy burgers. -David Dalton, Orleans, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on rolls.
Nutrition Facts : Calories 418 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 672mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
CAJUN BARBECUE BEANS
This recipe came from my sister-in-law and is a great side dish for any barbecue. Quick and easy to put together and you can adjust the heat to your liking. We like spicy so I use Stubb's Hot Barbecue sauce for this recipe.
Provided by PleasantNancy
Categories Beans
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- Brown ground beef in a large skillet and pour off the grease.
- Stir in the onion and bell pepper and saute.
- Transfer beef mixture to a 2-quart casserole and add remaining ingredients and mix well.
- Dish can be refrigerated at this point and baked when ready to serve.
- Bake for 45 minutes.
SPICY CAJUN RUB
Make and share this Spicy Cajun Rub recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 5m
Yield 1/3 Cup
Number Of Ingredients 10
Steps:
- In a small bowl,mix all ingredients together.
- Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
- Store in airtight container.
- Makes about 1/3 cup.
CAJUN BURGERS
Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.
Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
CAJUN CRAB BURGERS
Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.
Nutrition Facts :
CHINESE BARBEQUE PORK (CHAR SIU)
In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 5h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
- Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
- Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
- Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
- Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
- Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
- Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g
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