Tag: Cajun Inspired Cuisine

Spicy Cajun Stew

When the temperatures drop snuggle up with a bowl of Spicy Cajun Stew. An aromatic blend of andouille sausage, rice, red beans, tomatoes, and our Cajun seasoning gives this bowl a taste of low heat with smoky undertones. We serve it with our rustic French bread. Yum!

Spicy Cajun Stew

Cedar Oak Farms
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Prep Time 1 hr 15 mins
Cook Time 2 hrs
Course Main Course
Cuisine Cajun
Servings 10

Ingredients
  

  • 1 16 ounces package dark red kidney beans
  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup basmati rice
  • 6 cups chicken stock, divided
  • 2 tablespoons tomato paste
  • 1½ teaspoons *Cajun seasoning
  • 1 teaspoon *hot sauce
  • 1 28 ounce can whole tomatoes, chopped
  • 1 bay leaf
  • 1 12 ounce package smoked andouille sausage, sliced
  • Salt and Pepper to taste

Instructions
 

  • Rinse and sort beans in a large pot. Cover with 6 – 8 cups water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse.
  • Clean the pot. Heat the oil in the pot over medium heat. Add the onion and bell pepper. Cook until tender, about 3 – 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the rice cook, stirring continuously, until the rice is toasted, about 2 minutes. Slowly add 2 cups of chicken stock, tomato paste, Cajun seasoning, and hot sauce. Bring to a low boil.
  • Add the tomatoes and all the juices, red beans, bay leaf, and remaining chicken stock. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 1 hour uncovered.
  • Add the sausage and cover. Continue to simmer over low heat for another 30 – 45 minutes, or until the beans are tender.

Notes

* We used Cedar Oak Farms Cajun Seasoning and Gindo’s Original Hot Sauce.  Both are available at the market.
Gindo’s Original adds a sweet tang with a spicy finish. Therefore, I increased the hot sauce to 1 tablespoon. 
Keyword Cajun Seasoning, Soups & Stews

Cedar Oak Farms

Spicy Chicken Sandwiches

Tabasco sauce and our Cajun Seasoning adds a spicy twist to this chicken sandwich. A Cilantro-Lime Mayo adds another layer of tasty flavor to complement the spice.

Spicy Chicken Sandwiches

Cedar Oak Farms
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Prep Time 5 mins
Cook Time 10 mins
Marinate Time 2 hrs
Course Sandwiches
Cuisine Cajun
Servings 4

Ingredients
  

Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

Chicken:

  • 2 large eggs, beaten
  • 3 tablespoons tabasco
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breast
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 teaspoon COFarms Cajun Seasoning
  • 4 Kaiser rolls, split
  • Oil for frying

Instructions
 

Mayo:

  • Combine the mayo ingredients. Refrigerate until ready to use.

Chicken:

  • Combine the eggs, hot sauce, oregano, and salt in a large zip-top plastic bag.
  • Cut the chicken breast in halves horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  • In a medium bowl, add the flour and cajun seasoning. Our Cajun Seasoning has quite the kick, only use the recommended amont. You want the spice not the heat for this recipe. Divide the flour between two shallow, flat rimmed bowls or plates.
  • Pour the buttermilk into another shallow, flat rimmed bowl or plate.
  • Working with one cutlet at at ime, remove chicken from marinade, allowing excess to drip off. Coat chicken in the first bowl of flour, dip in the buttermilk, and coat completly in the second bowl of flour. Set aside. Repeat procedure with remaining chicken.
  • Place the chicken in a preheated hot fryer set to 365°F. Fry 6 – 8 minutes, or until the chicken floats to the top of the oil. Drain on paper towels.
  • Spread mayo evenly over top rolls. layer bottom half of each roll with your favorite toppings. We like to use shredded lettuce, tomato slices, and purple onion for the color and the taste.
Keyword Cajun Seasoning, Chicken & Poultry

Cedar Oak Farms2 Comments
seafood and pasta in dish

Low Country Crawfish Pasta

Black pepper linguine, sauteed crawfish, mushrooms, and Cajun Alfredo sauce.

Low Country Crawfish

Cedar Oak Farms
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Course Main Course
Cuisine Cajun

Ingredients
  

Black Pepper Linguine:

  • 3 cups semolina flour
  • 1 tablespoon fresh cracked black pepper
  • 4 eggs (slightly beaten)
  • 2 tablespoons water
  • 2 tablespoons olive oil

Crawfish & Mushrooms:

  • 2 tablespoons butter
  • 1 cup white mushrooms (sliced)
  • 1 pound crawfish tail meat (cooked, peeled, deveined)
  • 2 teaspoons COFarms Cajun Seasoning

Cajun Alfredo Sauce:

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2-3 teaspoons CoFarms Cajun Seasoning

Instructions
 

Black Pepper Linguine:

  • Place the flour and black pepper in a food processor, pulse to combine. Add the eggs, water, and olive oil; pulse until dough resembles breadcrumb and all the flour is incorporated.
  • Transfer dough to a clean board and knead using the palms of both hands until the dough is smooth and forms a ball. Wrap dough in plastic wrap and let rest for 20 minutes.
  • Divide the dough into four wedges and process through pasta machine several times until thin and smooth.
  • Use the linguine cutter and run the dough sheets though cutter.
  • Bring a large pot of salted water to boil over medium-high heat. Carefully drop fresh pasta into boiling water and stir gently to keep from clumping. Cook for 2 – 4 minutes.

Crawfish & Mushrooms:

  • In a frying pan, melt butter add the mushrooms. Sauté mushrooms 5 minutes or until lightly browned. Reduce heat to low add the crawfish and Cajun seasoning and simmer until mushrooms are tender, 5 to 8 more minutes
  • Cajun Alfredo Sauce:
  • Cook onion, pepper, and garlic in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft. Reduce the heat to low and add the cream and cheese simmer until cheese is melted and the sauce thickens. Stir in the Cajun seasoning to blend. Add the crawfish mixture.
Keyword Cajun Seasoning, Fish & Seafood, Pasta

Cedar Oak Farms

Brown Bag Catfish

A blackened catfish seasoned with our Cajun Seasoning which gives it some sweet heat and a perfect blend of selected herbs and spices. Then cooked and served in a brown bag.

Brown Bag Catfish

Cedar Oak Farms
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Course Main Course
Cuisine Cajun

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest, grated
  • 1/3 cup fresh lemon juice
  • 2 tablespoons CoFarms Cajun seasoning
  • 4 catfish fillets rinsed and patted dry
  • 4 sprigs fresh dill
  • 1 lemon sliced into 4 thin rounds

Instructions
 

  • Preheat the oven to 350° F.
  • Lightly spray the inside of each brown bag with olive oil spray. The bags should be slightly translucent after spraying. Cut butcher’s twin in 4 8-inches long strings. Set aside.
  • In a small saucepan over low heat, melt the butter oil, lemon zest, and lemon juice.
  • Place the catfish in a single layer on a large rimmed baking sheet. Brush the sauce over the fillets and sprinkle with the TWS Cajun seasoning.
  • Place one lemon slice and one dill sprig on each fillet. Gently slide each fillet into each paper sack.
  • Gather the mouth of the bag and secure it with the twine.
  • Bake for 10 minutes. Transfer the bags to 6 dinner plates.
Keyword Cajun Seasoning, Fish & Seafood

Cedar Oak Farms

Cajun Shrimp Tacos

Kicking up the heat with these N’awlins style tacos. Jumbo shrimp that have been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!

Cajun Shrimp Tacos

Cedar Oak Farms
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

Cajun Compound:

  • 1 tablespoon COFarms Cajun Seasoning
  • 1/4 cup butter, softened

For the Tacos:

  • 6 slices bacon
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 andouille sausages, diced
  • 1 small red bell pepper, diced
  • 1 package flour tortilla, 6” or taco size

Cajun Cream Sauce:

  • 1 tablespoon olive oil
  • 2 -3 cloves garlic, minced
  • 1/4 cup onion, chopped
  • 1/2 cup chicken stock
  • 1½ teaspoons COFarms Cajun seasoning
  • 1½ teaspoons smoked paprika
  • Salt and Pepper, to taste
  • 1 cup of heavy cream
  • Green onion, sliced
  • Fresh parmesan cheese, shredded

Instructions
 

  • Mix the seasoning and butter thoroughly and set aside.
  • Heat a skillet over low-medium heat. Layer the bottom of the skillet with the bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
  • In a clean skillet over medium heat melt 2-3 tablespoons of the Cajun compound. Add the shrimp, sausages, and bell pepper. Sauté for 5 – 7 minutes.
  • Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
  • Add olive oil to the skillet and heat on medium-high heat. When the oil is hot, add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in the Cajun seasoning, paprika, salt, and pepper to taste. Blend in well.
  • Slowly stir in heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed. As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
  • Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, either is fine to use in this recipe. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.

Notes

Highlighted Seasoning: Cajun Seasoning
Keyword Cajun Seasoning, Fish & Seafood, Tacos

Cedar Oak Farms10 Comments