Cajun New Potatoes

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 - 20 minutes

Ingredients

  • 2 lbs. new potatoes
  • Butter or margarine
  • Cajun Land Cajun Seasoning with Green Onions

Directions

  • Boil potatoes until tender (approximately 10-15 minutes)
  • Drain and slice
  • Top with butter and sprinkle liberally with Cajun Land Cajun Seasoning with Green Onion
  • Enjoy!

HINT: Garnish with liberal amounts of parsley for added color! 

 

Shrimp & Fettucine

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

  • ½ stick butter or margarine
  • ½ lb. peeled shrimp
  • 1 ½ teaspoons of Cajun Land Blackened Seasoning
  • ½ cup chopped green onion
  • 1 – 12 oz. can of evaporated milk
  • 2 tablespoons of flour
  • 2 oz. of Velveeta cheese
  • Parmesan cheese to taste
  • 1 tablespoon parsley (optional)
  • 8 oz. dry fettucine pasta

Directions

  • Melt butter in sauce pan. Add Cajun Land Blackened Seasoning and shrimp. Sauteé until pink
  • Add green onion
  • In a separate bowl, mix 1/2 cup evaporated milk and 2 tablespoons of flour. Add to shrimp
  • Simmer until mixture thickens
  • Add remainder of evaporated milk and Velveeta
  • Simmer until mixture melts to a nice consistency
  • Prepare fettucine and serve over pasta

 

Oven Baked Pork Chops

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour

Ingredients

Directions

  • Grease a glass baking dish with butter or vegetable oil
  • Sprinkle pork chops liberally with Cajun Land Cajun Seasoning with Green Onions
  • Dip pork chops into egg and then coat with bread crumbs
  • Top with butter
  • Bake at 375°F approximately 45 minutes or until internal temperature of pork reaches 145°F

Helpful Hint: To prevent pork chops from curling, make a small cut on each edge between meat and bone 

 

Crab Dip

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Directions

  • Melt butter over low heat, add green onions and sauté
  • Add cream cheese and stir until warm
  • Add milk to make the mixture dissolve together and become soft
  • Sprinkle in Cajun Land Blackened Seasoning 
  • Remove from heat and add crabmeat
  • Serve in a warm chafing dish
  • Serve with crackers

 

Shrimp & Crabmeat Seafood Salad

Yield: 6
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients

  • 1 quart water
  • 3 tablespoons Cajun Land Complete Seafood Boil
  • 1 lb. shrimp
  • 1 lb. crabmeat
  • 1 cup mayonnaise
  • 1 ½ teaspoons Cajun Land Cajun Seasoning with Green Onion
  • ¼ cup celery, chopped
  • ¼ cup white onions, chopped
  • 4 green onions, chopped
  • 2 tablespoons sweet pickles, chopped
  • Lettuce leaves
  • 3 hard boiled eggs, cut into halves

Directions

  • Bring water to a boil, add shrimp and Cajun Land Complete Seafood Boil
  • Return to a boil, cooking for 3-5 minutes, turn off heat and soak shrimp for and additional 10 minutes. Drain well and rinse shrimp in cold water
  • Peel and devein shrimp
  • Combine shrimp, crabmeat, mayonnaise, Cajun Land Cajun Seasoning with Green Onion, celery, white onions, green onions, and pickles.
  • Refrigerate for 4 hours
  • Serve on lettuce leaves and garnish with eggs

 

Crabmeat Au Gratin

Yield: 6
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

  • 1/4 lb. butter or margarine
  • 1/3 cup green onions, finely chopped
  • 1/2 cup white onions, finely chopped
  • 1 stalk celery, finely chopped
  • 1/3 cup evaporated milk
  • 2 egg yolks, well beaten
  • 1 1/2 teaspoons Cajun Land Blackened  Seasoning
  • 1 lb. white crabmeat
  • 1/2 lb. cheddar cheese, grated

Directions

  • In a cast iron skillet, sauté vegetables in butter
  • Slowly stir in flour, followed by milk, then eggs, and finally Cajun Land Blackened Seasoning, stirring constantly
  • Add crabmeat and blend well
  • Put mixture into lightly greased casserole and sprinkle with grated cheese
  • Bake at 350° F for 10 minutes, or until top is bubbly and delicately brown

 

Cajun Land™ Stuffed Potatoes

Yield: 6
Prep Time: 1 hour
Cook Time: 25 minutes

Ingredients

  • 3 large white potatoes
  • 1/2 cup butter or margarine
  • 1/2 cup whipping cream
  • 1 tablespoon Cajun Land Cajun Seasoning
  • 2 tablespoons finely chopped white onions
  • 1/3 cup finely chopped green onion
  • 1 cup grated cheddar cheese
  • 1 lb. smoked sausage , andouille, or tasso (Cajun Ham)

Directions

  1. Bake potatoes at 325 degrees until you can easily pierce with a fork (about 1 1/2 hours)
  2. Cut lengthwise and scoop out potatoes , leaving only enough potatoes to hold shells firmly together
  3. Whip potatoes with butter, cream, Cajun Land Cajun Seasoning, onions, meat, and cheese
  4. Refill potato shells with mixture
  5. Reheat at 400 degrees for 20 to 25 minutes

 

Double Seasoned Cajun Hamburgers

Yield: 4
Prep Time: 15 minutes
Cook Time: 10-15 minutes

Ingredients

Directions

  1. Preheat the grill to 375 degrees F (medium-high)
  2. In a large bowl, add the beef. Add the Worcestershire sauce and the Cajun Land Meat Seasoning. Use your hands to thoroughly mix the ingredients until they are combined
  3. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Repeat with the remaining meat mixture, making 4 hamburgers
  4. Place the burgers on the grill. For medium well burgers, Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes. (Cook less or more, depending on preference)
  5. Before taking the burgers off of the grill…
  6. Sprinkle Cajun Land Cajun Seasoning w/Green Onion on each side of patty (use more or less to suit your taste)
  7. Place 1 slice of cheddar cheese and 1 slice of Swiss cheese on each patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt
  8. Serve the burgers on hamburger buns with optional hamburger toppings. ENJOY!

 

Cajun Blackened Redfish Po Boy

Yield: 4
Prep Time: 20 minutes
Cook Time: 90 seconds

Ingredients

Directions

  1. Divide the loaf of French bread into 4 sections and cut each section in half, longways – toast
  2. Cut the tomato into thinly cut slices
  3. Shred the iceberg lettuce
  4. Spread tartar sauce on both top and bottom portion of French bread
  5. Heat a cast iron skillet over high heat for at least 10 minutes. WHILE SKILLET IS HEATING UP…
  6. Melt the butter or margarine, place in shallow bowl
  7. Dip filets in the butter or margarine; be sure to cover both sides
  8. Shake Cajun Land® Blackened Redfish Seasoning liberally on both sides of the filet
  9. Drop into skillet and cook filets on each side for 45 seconds
  10. Remove from skillet and place directly on French bread
  11. Top with lettuce and tomatoes
  12. 

ENJOY!