cajun seasoning

Homemade Cajun Seasoning is a tasty, versatile blend made from common spices you probably already have on hand. Great on meats, pasta, veggies, and more!

Homemade Cajun Seasoning Recipe

garlic powder

Italian seasoning

paprika

Salt

black pepper

cayenne pepper

thyme

onion powder

In a small bowl, whisk all ingredients together. Store covered in the pantry and use within 6 months.

https://content.jwplatform.com/videos/l2PKJflf.mp4

Homemade Cajun Seasoning is a tasty, versatile blend that is made of common spices you probably already have on hand! Great on meats, pasta, and veggies.

Homemade Cajun Seasoning-Culinary Hill

Never buy premade Cajun seasoning again with this recipe from Delish.com.

Cajun Seasoning

oregano

tbsp. kosher salt

tsp. black pepper

cayenne

Thank you for spicing up our shrimp stir fry!

It makes 2 ounces not a cup. I prefer thyme to oregano. If you need a dry seasoning I suppose it’s fine As is but if I have fresh garlic onion and thyme I’ll substitute those. Gumbo is labor intensive so I prefer fresh ingredients whenever possible.

https://streaming.hearstdigitalstudios.com/d1153bbf-9e22-48f6-8f88-1352b64d1ee7/video_rover_16x9_1080p_hd_1546633695_66938.mp4

From stovetop to table in way less than an hour.

Spice Up Your Weeknight Dinner And Make Cajun Butter Pasta

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

mayonnaise

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

garlic

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

A Lowcountry favorite that likely descended from West African <a href="https://cooking.nytimes.com/recipes/1020288-jollof-rice">jollof rice</a>, this classic tomato and rice dish is also sometimes called Carolina red rice – or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree’s mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you’d like to add sausage, just let it sear with the vegetables in Step 3.) To start, the “holy trinity” (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it’s perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.

Charleston Red Rice

Nonstick cooking spray

bacon

Vidalia

celery ribs, chopped

green bell pepper, chopped

kosher salt,

garlic cloves,

tomato purée

chicken stock or water, plus more as needed

hot sauce

Cajun seasoning

sugar

Parsley leaves,

Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.

In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.

In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.

To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.

Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.

Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.

This delicious and comforting cajun side dish is not only quick and easy to make in your pressure cooker but it is chock full of the flavors of New Orleans!

Instant Pot Dirty Rice

pork sausage

beef

onion

celery (diced)

green bell pepper(s) (diced)

jalapeno pepper(s) (seeded and finely chopped, optional)

garlic (minced)

Better than Bouillon (Roasted Beef flavor)

creole seasoning (I prefer Tony Cachere's)

unsalted chicken stock (I prefer Kitchen Basics)

long grain white rice (rinsed until water runs clear)

bay leaves

green onion(s) (chopped)

Set to Sauté: Set the Instant Pot to &#039;Sauté&#039;, use the &#039;Adjust&#039; button to set the heat level to &#039;More&#039;, and allow the pot to heat up.

Cook the Ground Pork &amp; Beef: As soon as the digital display reads &#039;Hot&#039;, add the ground pork to the pot and separate it into small pieces using a large spatula or spoon. Next, add the ground beef and cook both the pork and beef together, breaking them apart into smaller and smaller pieces as they cook. Continue until they are cooked through, about 8 to 10 minutes.

Add the Veggies, Herbs &amp; Spices: Add the onion, celery, bell pepper, jalapeno, garlic, Better than Bouillon, creole seasoning, and pepper. Mix the veggies and seasonings into the meat and cook until the onions and peppers are soft. About 2 to 3 minutes.

Cancel Sauté: Cancel out of the Sauté function.

prepare the Ground Pork &amp; Ground Beef

Add the rice and chicken stock to the pot and give all the ingredients a good stir, mixing the rice into the meat and vegetables while fully deglazing the bottom of the pot. Finally, add the 2 bay leaves.

add the Chicken Stock &amp; Rice

3-Minute Cook Time: Close the Instant Pot and set the pressure release valve to &#039;Sealing&#039; and then set the pot to cook on &#039;Manual&#039; / &#039;Pressure Cook&#039;, &#039;High Pressure&#039; for 3 minutes.

10-Minute NPR: Once the cook time has completed, allow for a 10 minute NPR (natural pressure release). Release any remaining pressure after the ten minute NPR has completed.

set the Cook Time

Open the pot, remove the bay leaves, fluff with a large spoon, serve and enjoy!

Fluff &amp; Serve

Cajun spice or seasoning contains super flavorful components such as garlic powder, onion powder, seasoning salt, oregano, and thyme.

seasoning salt

cayenne pepper (add more if you like more heat)

red pepper flakes (optional)

Combine all ingredients in a small bowl.

Store in an airtight container up to 6 months.

Steak and Cajun potatoes make a tasty meal for two – perfect for special occasions like Valentine's

Smoky steak with Cajun potatoes & spicy slaw

Maris Piper potatoes

olive oil

bavette steak

coriander

red cabbage

red onion

tbsp soured cream

½ tbsp chipotle chilli paste

Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> and roast for 25-30 mins or until golden and crisp, tossing halfway through.

To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and&nbsp;chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.

Rub the steak with the remaining oil and season both sides. Heat a <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a <a href="https://www.bbcgoodfood.com/howto/guide/board-choice">chopping board</a>, cover with foil and leave to rest for 5 mins. Slice into strips.

Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.

Grilled Cajun Turkey Breast with a savory and spicy finish. Add butter just under the skin for more flavor and moisture. A great Thanksgiving recipe for a small crowd or as alternative to a large turkey.

Cajun Grilled Turkey Breast Recipe

turkey breast roast ((should be two breasts))

unsalted butter

Cajun seasoning, plus 1 teaspoon for butter

Preheat the Grill

Prepare grill for direct/indirect (or two-zone cooking). Target 350 degrees Fahrenheit in the cooking chamber.

Season Turkey

Place 1 teaspoon of Cajun seasoning in the butter and mix. Using your fingers, slowly separate the skin from the meat on each breast to make a pocket. Add the butter into the pocket and press down to make smooth. Finish seasoning the rest of the breast with the 1/4 cup of Cajun rub.

Grill Each Side

Place the seasoned turkey breast over the direct heat skin side down. Grill 6 - 8 minutes or until the skin shows a little browning. Flip and grill the other side of the turkey for 4 - 6 minutes. Once a little browning occurs, move to indirect side of heat.

Indirect Grilling

Continue grilling turkey breast over indirect heat until the internal temperature of the thickest part of the breast reads between 160 to 165 degrees Fahrenheit using an instant read thermometer. This should take between 30 - 45 minutes depending on the size of the breast.

Rest and Serve

Remove the breast from the grill, and let rest for 10 minutes. Slice and serve with your favorite sides.

This easy Cajun Seasoning adds bold flavor to just about any dish! Delicious on fish, chicken, potatoes and more! Homemade seasoning blends are so much better than store bought!

Cajun Spice Mix

tbsp kosher salt

tbsp + 1 tsp paprika

tbsp black pepper

red pepper flakes

Combine all ingredients.

Use a funnel to pour into a spice jar or airtight container.

Use as needed.

This full sheet-pan dinner, ready in 30 minutes, couldn’t be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes cleanup seamless. A marinade infused with Cajun seasoning and paprika infuses the salmon, adding smokiness and some color. The bite in the asparagus plays off the flaky tenderness of the salmon, and the baby potatoes round it out. This meal stands on its own, but you could also put the leftovers over lettuce for a lunch salad the next day.

Sheet-Pan Cajun Salmon

salmon

smoked paprika

Kosher salt and black pepper

baby potatoes

asparagus stalks, trimmed (see Tip)

garlic cloves, chopped

Heat oven to 425 degrees. Place salmon on a plate, skin side up. Using a sharp knife, make a cut into the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through the flesh. In a medium bowl, mix together 2 tablespoons olive oil with the Cajun seasoning, paprika and 1 teaspoon salt. Pour over the salmon to coat it on both sides and set aside to marinate.

To a rimmed sheet pan, add potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste. Toss to coat and roast for about 15 minutes until tender. (Larger potatoes may take longer.)

As potatoes roast, toss the asparagus with the garlic, the remaining 1 tablespoon oil, 1 teaspoon salt, and pepper to taste.

Move the potatoes to one end of the pan and place salmon skin side up next to them. Add asparagus in an even layer to the other end of the pan, and roast everything together for 10 to 13 minutes, until the asparagus is tender and the salmon is cooked to taste. If you’d like the skin to be crispy, you can transfer the vegetables from the pan to a serving platter and pop the fish under the broiler for 1 to 2 minutes. Serve hot.

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Classic Deviled Eggs Recipe by Tasty

eggs

yellow mustard

relish

salt

pepper

parsley leaves

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Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)

Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

Homemade Cajun Seasoning Mix is an easy combination of cajun spices that you can make yourself. Cajun seasoning will add heat and flavor to your food!

Homemade Cajun Seasoning Mix

onion salt

Combine all spices in small bowl. Use as a dry rub on poultry, beef, shrimp, etc. You can also add to sauces and soups. Store in airtight container.

Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers and mushrooms. Serve these meatballs on top of egg noodles or with crusty bread and a salad, it is so delish! 

Cajun Chicken Meatballs in Tasty Cream Sauce

panko

parmesan cheese

parsley (plus more for serving)

¼ chicken (or turkey)

onions

peppers

mushrooms

flour

chicken broth

sour cream

tablespoons roughly chopped basil,

Meatballs: In a medium mixing bowl, mix together 2 tablespoons...

Meatballs: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.

Heat 1 tablespoon of oil in a large...

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.

Sauce: Add 2 tablespoons of olive oil to...

Sauce: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.

Stir the mixture as you pour in the...

Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

Oil-free Crunchy Baked Cajun Fries. They are crispy and spicy on the outside, tender inside, and will hook you from the first bite. Simple ingredients, so easy to make, and gluten-free.

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