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Delicious Cajun

If your palate dying to try something that is just kickin 'flavor? Enter your mouth to the succulence of Cajun food. "Cajun food" dates back to around 1770, when French-speaking Canadians were deported to the Acadiana region of Louisiana. As the Cajuns had to comply with the meat and vegetables were available at the time, most of the seafood dishes were based. Read on to learn some great recipes that will awaken your palate and make your stomach purring with satisfaction!

Catfish Okra

1 pound catfish fillets (cut into pieces 1 inch)
2 cups water
1 / 4 cup vegetable oil
2 (8 ounce) cans diced tomatoes
1 (10 ounce) package frozen okra
1 / 2 cup chopped green pepper
1 / 2 cup chopped onion
1 / 2 cup chopped celery
2 beef bouillon cubes
1 / 8 teaspoon hot sauce
1 clove garlic, minced
1 / 4 teaspoon cayenne pepper
1 bay leaf
1 / 4 teaspoon dried thyme
1 teaspoon salt

Bring two cups water to a boil, then dissolve the bouillon cubes in it. In a skillet, heat oil and fry the green pepper, celery, garlic and onion until go to tender. Place vegetables, tomatoes and okra in boiling water. Season with hot pepper sauce, red pepper flakes, salt, bay leaf and thyme. Cover and reduce heat to a simmer for half an hour. Add the catfish, then cover again and simmer for another 15 minutes. Do not overcook catfish, should be tender and flakes at the touch of a fork.

Shrimp paste

1 (8 ounce) package angel hair pasta
1 pound shrimp, peeled and deveined
1 / 4 cup flour All Purpose
1 / 4 cup butter
2 cups milk
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons Cajun seasoning
1 / 4 teaspoon salt

Cook until the pasta al dente, drain. Melt the butter over medium heat a large skillet. Saute the shrimp for about 2 minutes then add the garlic and cook for an additional minute. Remove shrimp (use a slotted spoon) and set aside. Add the flour and Cajun spice to the salsa in the pan and cook for 5 minutes, stirring frequently. Whisk in milk and continue stirring until the sauce has thickened. Remove from heat. Add salt and lemon juice then return the shrimp to the sauce. Pour over cooked pasta and serve.

Cajun Spiced Chicken

4 skinless, boneless chicken breast halves
1 / 2 cup all-purpose flour
1 cup skim milk
2 teaspoons Cajun seasoning

In a bowl, mix flour and 1 teaspoon seasoning Cajun (more if you're daring!). Pour the milk into a bowl. Dip each chicken breast in milk, then coat well with flour mixture. Place chicken in a greased baking dish, sprinkle with salt and pepper and bake at 350 degrees F for about 35-40 minutes.

If you are a Cajun food, novice or enthusiast, no doubt we hope to give these recipes a try! Enjoy!

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