Duration : 1 min 51 sec

Makes: 4 Servings
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 4 red snapper, perch, or other firm,
white fish fillets (1 pound total)
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning blend
or blackened fish seasoning blend
- 1 small lemon, cut into wedges

DIRECTIONS

Heat a large heavy skillet over high heat.
Brush the fish with oil. Press the seasoning
blend into both sides of the fish.

Spray the hot skillet with non-stick pan spray.
Add the fish and pan-fry over high heat about 4 minutes
per side, or until the fish is firm and the surface is
crusty. Serve with lemon wedges.

cajun seafood pasta
2 cups heavy whipping cream
1 tablespoon chopped fresh
basil
1 tablespoon chopped fresh
thyme
2 teaspoons salt
2 teaspoons ground black
pepper
1 1/2 teaspoons crushed red
pepper flakes
1 teaspoon ground white
pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

DIRECTIONS:

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Microwave Cajun Baked Fish

Be careful not to overcook fish, as it will become very
tough. Meat, poultry, vegetables and fruit cook in
approximately 6 minutes per pound, but fish and seafood
take only 3-4 minutes per pound. Orange roughy or other
mild white fish are good substitutes for the catfish in this
dish.

1 lb. catfish filets
1/4 cup mayonnaise
1/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup crushed cracker

Mix mayonnaise and spices. Coat fish on both sides with mayonnaise mixture and roll in cracker crumbs. Arrange fish on microwave rack or in casserole, thickest portions to the outside.Microwave on High power (100%) for 3-4 minutes. Let stand a few seconds and check for doneness. Fish will flake easily when done.

Cajun Shrimp And Oyster Gumbo~~

Yield: 6 Servings

2 c Stock (recipe below)
3 tb Oil
1/4 c Flour
1/2 c Chopped onion
1 ts Minced garlic
3/4 c Chopped green bell pepper
1/4 c Chopped parsley
1/4 ts Salt
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/4 ts Hot pepper sauce
16 oz Can tomatoes with juices
10 oz Frozen okra,thaw,cut across
1 lb Medium shrimp,clean,devein
1 pt Shucked oysters
3 c Hot cooked rice

To make roux: Combine flour and oil in a large heavy
pan or Dutch oven.
Cook and stir over medium high heat until roux
turns a dark,rich red brown color but is not scorched,
15 to 20 minutes.
Stir in onion and garlic; cook and stir until soft.
Add green pepper, parsley,salt,thyme,cayenne pepper and pepper
sauce.Cook and stir 5 minutes longer.
Gradually,whisk in about 2 cups warm stock and
tomatoes.Return to a boil and simmer 20
minutes,stirring occasionally.Add okra;simmer just until okra is
tender,about 5 minutes.Add shrimp and oysters.Simmer just until edges
of oysters curl and shrimp is pink and opaque,5 to 8 minutes.Do
not overcook seafood.Remove from heat.To serve,mound hot rice in
soup plates and ladle gumbo over the top.
Stock: In a large stock pot,combine 2 quarts water,2
slices lemon,2 dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2
teaspoon dried thyme,shrimp shells and oyster liquor.Bring to a
boil.Cook at a low boil,uncovered,until mixture is reduced to about 3
cups,about 25 to 30 minutes.Strain and discard seasonings and shrimp
shells.

Cajun Seafood And Noodles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal Main Dish
Pasta Seafood Mixture

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Uncooked medium noodles — (about 3 cups)
1 tablespoon Vegetable oil
3/4 cup Chopped green bell pepper — (about 1 medium)
1/2 cup Chopped onion — (about 1 medium)
2 tablespoons Chopped fresh parsley
1/8 teaspoon Ground red pepper — (cayenne)
1/8 teaspoon Black pepper
2 Garlic cloves — finely chopped
1 tablespoon All-purpose flour
16 ounces Whole tomatoes – (1 can) — undrained
10 ounces Frozen cut okra – (1 pkg) — thawed
6 ounces Frozen cooked small shrimp – (1 pkg) –
thawed
– and drained
6 ounces Frozen crabmeat – (1 pkg) — thawed,
drained, and
– cartilage removed

Cook noodles as directed on package; drain. Heat oil in 10-inch
nonstick skillet over medium heat. Cook bell pepper, onion,
parsley, red pepper, black pepper, and garlic 3 minutes, stirring
frequently. Stir in flour and tomatoes; break up tomatoes.
Cook uncovered, stirring frequently, until mixture thickens and
boils. Stir in okra, shrimp, and crabmeat. Cook uncovered 5
minutes, stirring occasionally. Serve over noodles. This recipe
serves six — 2/3 cup seafood and 1/2 cup noodles each.

Fiery Cajun Shrimp

Recipe By aula Deen
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Shellfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups melted butter – (4 sticks)
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce
= (Texas Pete recommended)
4 garlic cloves — minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons — thinly sliced
French bread — for dipping

Preheat the oven to 400 degrees.

Stir together the butter, Worcestershire sauce, lemon juice, pepper,
hot sauce, garlic, and salt. Pour half this mixture into a large
heatproof dish. Layer half the shrimp and half the lemon slices in
the dish; then form a second layer with the remaining shrimp and
lemon slices, and pour remaining sauce into the dish. Bake,
uncovered, for 20 minutes, or until the shrimp are pink, stirring
twice.

Pour off the sauce into individual serving dishes. Serve the shrimp
with plenty of French bread for dipping in the spicy butter sauce.

This recipe yields 8 servings.

I also like gumbo a lot. Crawfish, of couse.

What’s your favorite, and which one do you hate?

I love most cajun foods…gumbo…jambalaya…etoufees crawfish boils…beignets…i love boudin…but cant handle the blood boudin…that just gets me….thats about the only thing i can think of…lol

Beryl Stokes -
http://www.berylstokes.com/ -

Cajun Cooking TV -
http://CajunCookingTV.com/

Duration : 0:9:40

Duration : 1 min 20 sec

Duration : 45 sec

Creole cooking is influenced by French, Spanish, French Caribbean, African, and American.

Cajun is mainly influenced by French since Cajuns are decendants of the French Acadians. Also, Cajun food is more country cooking (rustic as some would describe it) using what can be hunted.

However, the two cultures/cuisines pretty much share the same influences being in Southern Louisiana living side-by-side, as a result the cuisines are more similar than different.

I have to disgree with the previous poster.
Creole food is typically the upscale food – Arnaud’s, Antoine’s, Brennan’s and Commander’s Palace are all "Creole" restaurants. These are fancy high ticket restaurants.

Chicago, the third largest city in the USA, is a great area of America to explore.

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You will also have to sample some of the delicious food on offer in Chicago. In fact, you will be spoilt for choice by the number of restaurants in the city! Not surprisingly, there is such a huge range of cuisine to suit a great variety of tastes, such as Italian, Chinese, Japanese, Thai, Indian, French, Spanish, Cajun and more. You will be well catered for in Chicago.

You should also try the famous Chicago-style pizza or a delicious hot dog during your stay!

Chicago is a great American holiday destination for all the family.

Daryl Self
http://www.articlesbase.com/travel-articles/chicago-vacation-rentals-701599.html

Duration : 0:3:1