Serves 6 to 8 as an appetizer or 4 as a main course
Serve this tongue tantalizing dish as a substantial appetizer with crusty French bread or with spicy okra muffins for a main course.
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/4 cup diced onion
1 large clove garlic, minced
1 red or green bell pepper, seeded, diced
1 rib celery, diced
1 (14.5-ounce) can stewed tomatoes
1/4 cup dry white wine
1/4 teaspoon Tabasco sauce (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon celery seed
1 teaspoon dried thyme
1-1/2 tablespoons fresh parsley
1 pound shrimp, shelled, deveined
1. In large skillet over medium-high heat, melt butter and swirl in olive oil. Add onion, garlic, bell pepper and celery and saute until tender.
2. Add tomatoes, wine, Tabasco, and seasonings and bring to a simmer. Reduce heat to low and continue to simmer for 30 minutes, stirring occasionally.
3. Add shrimp and simmer until shrimp are pink. Serve hot.
Entree:Spicy Cajun Chicken
The creaminess and delectable heat of the dish will weaken your knees and leave you swooning. Add a crisp green salad to cool and cleanse your palate.
6 ounces linguine pasta, or pasta of your choice
2 boneless, skinless chicken breast halves, cut into 1-inch chunks
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, seeded, chopped
1/2 red bell pepper, seeded, chopped
4 large button mushrooms, sliced
1 green onion, minced
1-1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When pasta is done, drain and set aside.
2. While the pasta is cooking, place chicken and Cajun seasoning in a bowl, tossing to coat.
3. In large skillet over medium heat, saute chicken in butter until no longer pink and the juices run clear when a breast is pierced with a knife, about 5 to 7 minutes.
4. Add peppers, mushrooms and green onion and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Reduce heat and stir in heavy cream. Season sauce with basil, lemon pepper, salt, garlic powder and pepper, and heat through.
5. In a large bowl, toss pasta with sauce. Sprinkle with grated Parmesan cheese.
Dessert:Cajun Bread Pudding with Bourbon Sauce
Rich and custardy bread pudding doused with a sweet Bourbon sauce is a real Cajun treat.
1 loaf day old French bread, cubed
1 quart milk
4 eggs plus 1 beaten egg yolk, divided
3 cups granulated sugar, divided
1 tablespoon pure vanilla extract
1/2 cup chopped pecans
3/4 stick (6 tablespoons) unsalted butter
1 small can evaporated milk
3 tablespoons bourbon or more to taste
1. Preheat oven to 350 degrees F. Butter a 9x13-inch casserole dish.
2. Soak bread in milk until milk is absorbed, stirring to make sure all bread has absorbed milk. Beat 4 eggs and 2 cups sugar until smooth. Add vanilla. Stir pecans into milk mixture and pour over bread mixture, stirring well.
3. Put casserole dish in a larger pan of boiling water (this is called a water bath) and bake bread pudding for 1 hour and 15 minutes or until firm and a knife inserted in the center comes out clean.
4. Meanwhile, make the sauce. In a heavy saucepan or double boiler, combine butter, evaporated milk, 1 cup sugar, and 1 beaten egg yolk over medium heat. Cook and stir constantly until thickened. Remove from heat and cool to barely warm. Stir in bourbon and serve over warm pudding.
For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.