Are your taste buds dying to try something that's just
kickin' with flavor? Introduce your mouth to the succulence
of Cajun food. "Cajun food" can be traced back to roughly
the 1770's when the French-speaking Canadians were deported
to the Acadiana region of Louisiana. As the Cajuns had to
make do with whatever meat and vegetables were available at
the time, most of their dishes were seafood-based. Read on
for a few terrific recipes that will awaken your taste buds
and have your stomach purring with satisfaction!
Catfish Gumbo
1 lb catfish fillets (cut into 1 inch chunks)
2 cups water
1/4 cup vegetable oil
2 (8 oz) cans diced tomatoes
1 (10 oz) package frozen okra
1/2 cup green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
2 cubes beef bouillon
1/8 teaspoon hot pepper sauce
1 chopped garlic clove
1/4 teaspoon red pepper flakes
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon salt
Bring two cups of water to a boil, then dissolve bouillon
cubes in it. In a skillet, heat the oil and fry the green
pepper, celery, garlic, and onion until they go tender. Put
the vegetables, tomatoes, and okra in the boiling water.
Season with hot pepper sauce, red pepper flakes, salt, bay
leaf, and thyme. Cover and reduce heat to simmer for half
an hour. Add the catfish, then cover again to simmer for
another 15 minutes. Don't over-cook the catfish—it
should be tender and flake at the touch of a fork.
Shrimp Pasta
1 (8 oz) package angel hair pasta
1 lb shrimp, peeled and deveined
1/4 cup all-purpose flour
1/4 cup butter
2 cups milk
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons Cajun seasoning
1/4 teaspoon salt
Cook the pasta until al dente, then drain. Melt butter over
a medium heat using a large skillet. Sauté the shrimp
for about 2 minutes, then stir in the garlic and cook for
an additional minute. Remove the shrimp (use a slotted
spoon) and set aside. Add the flour and Cajun seasoning to
the "sauce" in the skillet and cook for about 5 minutes,
stirring often. Whisk in the milk and continue stirring
until the sauce has thickened. Remove from the heat. Add
salt and lemon juice then return the shrimp to the sauce.
Pour over the 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 together the flour and 1 teaspoon of the
Cajun seasoning (more if you're daring!). Pour the milk
into a separate bowl. Dip each chicken breast in the milk,
then coat well with the flour mixture. Put the chicken in a
greased baking dish, sprinkle with salt and pepper, and
bake at 350 degrees F for about 35 - 40 minutes.
Whether you're a Cajun food-newbie or an enthusiast, I
certainly hope you'll give these great recipes a try! Enjoy!
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