International Recipe Exchange: Cajun recipes

CAJUN SHRIMP AND RICE

2 cups cooked long grain rice
2 Tablespoons olive oil, divided
2 pounds peeled and deveined large shrimp
1 Tablespoon Cajun seasoning (or more to taste)
1 Tablespoon minced garlic
1 cup chopped green bell pepper
1/4 cup chopped onions -opt. -celery
1/4 teaspoon dried thyme (or Cajun seasoning)
1 14.5 oz can onions and green peppers diced tomatoes
Clam juice (4 oz.)
1/8 teaspoon black pepper and 1/4 cup all purpose flour

Heat 1 Tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; saute' 4 minutes or until pink. Remove from pan; keep warm.

Heat 1 Tablespoon olive oil in pan over medium-high heat. Add garlic; saute' 30 seconds. Add green pepper , green onions, and thyme/Cajun seasoning; saute' 3 minutes or until tender.

Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated. Sift in 1/4 cup all purpose flour to make a roux. Cook until sauce thickens.

Yields: 4 servings (serving size 1 1/4 cups)

CRUNCHY CAJUN CHICKEN

4 boneless, skinless chicken breast halves
1/2 cup mayonnaise-type salad dressing
1 Tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon cajun seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers (saltines will do)
1 teaspoon paprika

PREHEAT OVEN TO 400* F.

1. In a small bowl combine salad dressing, Worcestershire sauce, cumin, onion powder, cajun seasoning, cayenne pepper and garlic powder; mix well.
2. Brush both sides of chicken with salad dressing mixture.
3. In a small bowl mix cracker crumbs and paprika. Coat chicken with the cracker crumb mixture.
4. Arrange chicken in an 11x7 inch baking pan.
5. Bake chicken about 45 minutes or until juices run clear.

NOTE: If preferred bone-in chicken, place in a 13x9 inch baking pan and cook for about 1 hour.

Serves: 4

CAJUN FRIED FISH

2 cups cornmeal
3 lbs.catfish cut in fillets or pieces.
1 tsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1/2 tsp oregano
1 tbsp salt
3 eggs
1 cup vegetable oil
Large iron skillet.

Mix all dry ingredients in large bowl and set aside
Heat oil in skillet to 350°F
Scramble eggs in bowl
Dip fish into egg then into cornmeal mix.
Put into hot oil.
Turn when it is golden brown.

Summer Fruit with Wine and Mint Recipe

Yield: 4 servings

1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.