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There are 47 results for the cajun ninja seafood dressing

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The Cajun Ninja. November 19, 2016 ·. Seafood Cornbread Stuffing! Just in time for Thanksgiving! 🦃 #PiYAHHHHH. 9.2K9.2K. 3.5K Comments 57K Shares 4.1M Views

pinterest.com

SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh …

Stuffed Whole Flounder is a classic Louisiana dish.

23-11-2020 · Buying seafood right off the boats in South Louisiana is one of the pleasures of living in Cajun Country. But knowing when and where the fresh catch is coming into port had always been hit-and-miss until Louisiana Direct Seafood came along. The free program of Louisiana Sea Grant and LSU Ag Center is my little secret of how to source the freshest …

23-11-2020

To me, flounder is flat-out the most delectable of all the Gulf finfish.  And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me.  Whenever I see it on a restaurant menu, I can’t resist.  And I couldn’t resist the fresh-caught flounders and the Louisiana shrimp I recently discovered iced down at Granger’s Seafood in Maurice, Louisiana.

Stuffed Whole Flounder with shrimp and crabmeat is a classic Cajun recipe combination. (All photos credit: George Graham)

Stuffed Whole Flounder with shrimp is a classic Cajun recipe combination. (Photo credit: George Graham)

Buying seafood right off the boats in South Louisiana is one of the pleasures of living in Cajun Country. But knowing when and where the fresh catch is coming into port had always been hit-and-miss until Louisiana Direct Seafood came along.  The free program of Louisiana Sea Grant and LSU Ag Center is my little secret of how to source the freshest seafood available. With web technology, a connection with fishermen across the Louisiana coast can be conveniently accessed from your cell phone or your home computer.

Take a look at our 2-minute video explaining the convenience of Louisiana Direct Seafood:

A couple of clicks and you can find real-time vendor sourcing for fish, shrimp, crabs, crawfish, oysters, and other seafood varieties. Then with a quick phone call, you get a price and a pick-up location. The website is divided into four regional ports along the Louisiana coastline with fishing vendors located close to anyone who lives in the southern part of the state. When possible, I always shop via the vendors on Louisiana Direct Seafood because buying direct ensures quality and provides maximum profitability to the hard-working fishing families. Plus, it’s nice to know who caught your fish and begin a connection that can lead to more delicious recipes.

And that’s not all: For retail and restaurant buyers, there’s a Wholesale Seafood page on the Louisiana Direct Seafood website that lists processors and fishermen that sell to the wholesale market.

With one click, buyers can connect with seafood suppliers along the coast of Louisiana.

It’s easy. With one click, buyers can connect with Louisiana seafood sources along the coast and find out about product availability, minimum quantities, and price.

Bringing in the fresh catch, the Granger family is a proud Louisiana fishing family.

Bringing in the fresh catch, the Granger family is a proud Louisiana fishing family. (Photo credit: Internet archive)

And for me, my connection was with Ms. Cheryl Granger owner of Granger’s Seafood. With my ice chest in the back of my truck, I took a short Saturday morning drive to visit with Ms. Cheryl and pick up my freshly caught flounder and a few pounds of shrimp. Along with her husband Captain Al Granger, the family fishes the waters of Vermilion Bay from their 55′ shrimp boat the Miss Brittany G based out of Intracoastal City, Louisiana. Connecting with them on Louisiana Direct Seafood led me straight to their seafood sales operation based at their home, about 15 minutes from Lafayette. Located at 9545 Placide Rd in Maurice Louisiana, I simply gave Ms. Cheryl a call at 337-898-2368 and scheduled a convenient time to pick up my fresh catch.

Captain Al Granger selects a perfectly sized flounder for my recipe.

Captain Al Granger selects a perfectly sized flounder for my recipe. (Photo credit: Roxanne Graham)

Flounder is a much sought-after fish in Cajun cooking, and the delicate white flesh has a subtle sweetness that makes it perfect for stuffing.  During shrimping season, flounder are a bycatch of the shrimp fishery, which makes them available, and when cooler Fall weather moves in, you’ll find them everywhere. Every now and then I see the 5-pound “doormat” flounder that makes a dramatic statement on the dinner table, but my 2-pound flounders are the perfect individual stuffing size for my Stuffed Whole Flounder recipe.  Cleaned and scaled, the flounder only needs to be cut down the backbone and the flesh peeled back to form a pocket for my spicy shrimp and breadcrumb mixture.

Time to stuff.

Whole Flounder stuffed with Louisiana Shrimp
  • 2 (2-pound) whole flounders, cleaned with a large pocket cut in the center
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 sticks unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon lemon juice
  • 2 tablespoons dry vermouth or dry white wine
  • 1 teaspoon smoked paprika
  • Dash of hot sauce
  • Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 pounds (16-20-count) raw Louisiana shrimp, shells removed
  • 1 cup fresh unseasoned bread crumbs
  • 1 whole lemon, sliced thin
  1. Preheat the oven to 350ºF.
  2. Place the flounders on parchment-lined trays. Rub the skin with olive oil and sprinkle salt and pepper in the inside of each pocket.
  3. In a large skillet over medium heat, melt the butter. Add the onion, bell pepper, and celery. Sauté until the onion turns translucent and then add the parsley, rosemary, garlic, and ginger. Continue cooking to combine the herbs and add lemon juice and vermouth. Season the mixture with smoked paprika, hot sauce, and a light sprinkle of Cajun seasoning. Remove from the heat.
  4. Place the shrimp on a cutting board. Reserve a few of the whole shrimp to garnish the top of the stuffing on each flounder. Chop the rest of the shrimp in smaller bite-size pieces. Add the chopped shrimp to the mixture stirring to combine. Add only enough breadcrumbs a little at a time to reach the desired consistency of a moist stuffing. Set aside to cool.
  5. To assemble the dish, spoon the stuffing mixture into the pocket of each flounder. Place a few of the shrimp on top of the stuffing. Season the fish with salt, freshly ground black pepper, and a light sprinkle of paprika. Add lemon slices to the top of the fish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the thickest part of the fish easily flakes at the touch of a fork.
  6. For serving, use two spatulas to gently move each flounder to a platter being careful not to break off the tail section. Serve with crusty French bread.
If you live outside of coastal Louisiana, you can buy your whole flounder online at the Louisiana Direct Seafood SHOP. I call for larger 16-20-count shrimp since I top the flounder with whole shrimp, but if you can only find smaller shrimp, the recipe will work fine. I like shrimp in this stuffing recipe, but crabmeat, crawfish, or oysters would be delicious, as well. Add only enough breadcrumbs to combine the mixture, but remain moist.

This Boat-To-Table series of stories, recipes, and information about our seafood industry is brought to you in support of Louisiana Direct Seafood, a free program of Louisiana Sea Grant and LSU Ag Center.

Flounder bones are all that's left of this Cajun recipe.

Make no bones about it, this is delicious fish. (Photo credit: George Graham)

YOUR SEAT AT THE TABLE:  If you like this Louisiana cooking story and recipe, then accept my invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when I add new Louisiana cooking stories and recipes.  Thanks, George.

People also ask
  • What is Cajun crawfish dressing?

    Cajun Crawfish Dressing is a seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish! You are going to love this crawfish dressing for the holidays!

    I am a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for me to earn fees to Amazon.com and affiliate sites.

    Cajun Crawfish Dressing is a seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish! You are going to love this crawfish dressing for the holidays!
     

    Cajun Crawfish Dressing

    Dressing or Stuffing?

    What do you call the side dish you serve with turkey. Is it stuffing or dressing? I always called it stuffing, but some call it dressing. What do you call it?

    Dressing or stuffing? That was the question I asked on Facebook. I was told:

    Stuffing is when stuffed into the turkey. Dressing is when it cooked outside of the turkey.

    Growing up, we did the stuffing. But I was challenged to make cajun cornbread dressing. So a dressing recipe I must create!

    Cajun Crawfish Dressing from Seduction in the Kitchen

    Cajun Crawfish Dressing

    So as I said, I was challenged to make a southern cornbread dressing recipe from Adam of The Unorthodox Epicure. In return, I challenged him to make a stuffing. He had me make from his neck the woods, a Cajun Crawfish Dressing.

    Amish Potato Stuffing

    I am a Western Pa girl. I also live in Ohio. What could I challenge him to do for a stuffing?  

    Then the answer came, an Amish recipe! Amish is in both Pa and Ohio. My challenge to him: Amish Potato Stuffing!


     Cajun Crawfish Dressing is a cornbread dressing with creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
    Cajun Crawfish Dressing {A Southern Holiday Side Dish}
  • What makes Creole dressing Cajun?

    Creole recipes also need the triad: celery, onions, and peppers. This would not be a Cajun dressing recipe without that triad. After all the triad is the base of almost all Cajun recipes! So after some tinkering with this southern cornbread dressing recipe, I came up with a savory crawfish dressing with Cajun flavors.

    I am a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for me to earn fees to Amazon.com and affiliate sites.

    Cajun Crawfish Dressing is a seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish! You are going to love this crawfish dressing for the holidays!
     

    Cajun Crawfish Dressing

    Dressing or Stuffing?

    What do you call the side dish you serve with turkey. Is it stuffing or dressing? I always called it stuffing, but some call it dressing. What do you call it?

    Dressing or stuffing? That was the question I asked on Facebook. I was told:

    Stuffing is when stuffed into the turkey. Dressing is when it cooked outside of the turkey.

    Growing up, we did the stuffing. But I was challenged to make cajun cornbread dressing. So a dressing recipe I must create!

    Cajun Crawfish Dressing from Seduction in the Kitchen

    Cajun Crawfish Dressing

    So as I said, I was challenged to make a southern cornbread dressing recipe from Adam of The Unorthodox Epicure. In return, I challenged him to make a stuffing. He had me make from his neck the woods, a Cajun Crawfish Dressing.

    Amish Potato Stuffing

    I am a Western Pa girl. I also live in Ohio. What could I challenge him to do for a stuffing?  

    Then the answer came, an Amish recipe! Amish is in both Pa and Ohio. My challenge to him: Amish Potato Stuffing!


     Cajun Crawfish Dressing is a cornbread dressing with creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
    Cajun Crawfish Dressing {A Southern Holiday Side Dish}
  • What is the best seasoning for Cajun food?

    Cajun Seasoning: 1 tablespoon paprika. 1 tablespoon garlic powder. 2 teaspoons dried oregano. 2 teaspoons dried thyme. 2 teaspoons salt. freshly ground black pepper , adjust to your taste. 1-2 teaspoons cayenne pepper , adjust to your taste.
    Jump to Recipe Print Recipe

    Grilled Cajun Chicken Salad with Creamy Cajun Dressing… All I can say is that if you really love your family, this will be on tonights dinner plan!

    Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

    Cajun spiced food is a family favourite, BUT, with most of the seasonings available in the supermarkets, there’s no controlling the amount of ‘hotness’ or ‘mildness’ — with hotness being the main problem if you can’t stand the heat. This Cajun seasoning can be easily adapted to your tastes and put on anything really. For today, it’s going on a salad with some of it going into a creamy dressing to keep the flavour going!

    Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

    A  mixture of paprika, garlic powder, oregano, thyme, and a kick of cayenne adjusted to suit YOUR tastes buds, make this seasoning out of this world A.MAY.ZING.

    Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

    Not wanting to taint the Cajun spiced chicken with a different flavoured dressing, we use a teaspoon of the same seasoning and mix it into a mixture of whole egg mayo and yogurt to cut calories without sacrificing on flavour. THIS DRESSING is the BEST part of the whole salad! I reserved a few teaspoons to smother on crackers later on because HELLO CAJUN SPICED DIP!

    A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)!Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

    I used chicken thighs for this salad, but I have tried breasts with it as well and it is JUST AS GOOD!

    grilled-cajun-chicken-salad-with-creamy-cajun-dressing

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    • 4 boneless , skinless chicken thighs, (or breasts)

    Cajun Seasoning:

    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 2 teaspoons dried oregano
    • 2 teaspoons dried thyme
    • 2 teaspoons salt
    • freshly ground black pepper , adjust to your taste
    • 1-2 teaspoons cayenne pepper , adjust to your taste

    Salad:

    • 4 cups romaine (cos) lettuce
    • 1 lebanese cucumber , quartered
    • 2 cups Heirloom tomatoes , halved
    • 1 avocado , sliced
    • 1/4 of a red onion , sliced thinly

    For Dressing:

    • 1 teaspoon cajun seasoning
    • 2 tablespoons whole egg mayonnaise
    • 2 tablespoons non fat , plain greek yogurt (or sour cream)

    • Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
    • Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
    • Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
    • Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.

    grilled-cajun-chicken-salad-creamy-cajun-dressing-nutrition-label

    A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)!
    Grilled Cajun Chicken Salad with Creamy Cajun Dressing
  • What is the best seafood for cornbread dressing?

    The seafood that I use in this seafood cornbread dressing was budget friendly! I used salad shrimp, and canned lump crab. If you want to use fresh crab meat, and larger shrimp you can do so. This seafood dressing is super moist – so you don’t have to worry about the shrimp or crab drying out, just FYI!

    Ever had Seafood Cornbread Dressing? Well if not you’re in luck! In this post I’m going to share my recipe for homemade seafood dressing packed with shrimp and crab. Just imagine a combination of super flavorful & buttery cornbread dressing, and a crab cake. Sounds pretty amazing right? Well let me tell you how I make my seafood dressing.

    This seafood dressing recipe is loaded with flavor!

    Let’s start off with the cornbread! For my seafood dressing, I like to make and use homemade cornbread. Sure, it takes a little longer to make homemade cornbread, but to me it’s worth it.  You CAN use store bought/ boxed cornbread if you want to for this recipe , it won’t be as good as mine, LOL) .

    The seafood that I use in this seafood cornbread dressing was budget friendly! I used salad shrimp, and canned lump crab. If you want to use fresh crab meat, and larger shrimp you can do so. This seafood dressing is super moist – so you don’t have to worry about the shrimp or crab drying out, just FYI!

    This recipe for seafood dressing is pretty easy to follow, but be sure to watch the video tutorial down below.

    Watch the video tutorial


    Seafood Cornbread
    Print Recipe Pin Recipe
    This Cornbread Dressing is savory, moist and oh-so tasty! A must-have for any holiday meal.
    Cuisine American, holiday, Southern
    Keyword Cornbread Dressing
    • 1 cup all purpose flour
    • 1 cup yellow corn meal
    • 4 tsp baking powder
    • 2 large eggs
    • 1/4 cup granulated sugar
    • 1 tsp salt
    • 1 cup buttermilk
    • 1/4 cup vegetable oil
    • In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
    • Now add in 2 eggs, the vegetable oil, and the buttermilk. Whisk everything, until well combined.
    • Grease a 9x13 pan, and pour the cornbread batter in the dish.
    • Bake the cornbread on 400 F for 30- 35 minutes.
    • Let the cornbread cool down
    Seafood Cornbread
    Print Recipe Pin Recipe
    This Seafood Cornbread Dressing is a twist on a classic! The tender crab and shrimp in this budget-friendly side dish adds a little something special to this holiday staple.
    Cuisine American, Seafood, Southern
    Keyword Seafood Cornbread Dressing
    • 7 cup cubed/ crumbled cornbread
    • 1 small yellow onion chopped
    • 2 stalks celery chopped
    • 1 small bell pepper chopped
    • 2 large eggs beaten
    • 10 tbsp butter salted
    • 4 cups vegetable broth
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp cracked black pepper
    • 1 tsp salt
    • 1 1/2 tsp old bay seasoning
    • 1 lb crab meat
    • 1 lb shrimp meat
    • Preheat the oven to 300 F.
    • lightly grease a cookie sheet or bake dish, then place all of the cornbread on the bake sheet.
    • Place the cornbread into the oven for 30 minutes.
    • After 30 minutes, remove the cornbread from the oven.
    • TURN THE OVEN UP TO 350 F.
    • Let the cornbread cool down, then toss it into a large mixing bowl.
    • Place a large pan on the stovetop, and turn the heat to medium.
    • Add 2 tbsp of butter into the pan, and let it melt.
    • Once the butter has melted, and starts to bubble, toss in the chopped vegetables.
    • Cook the veggies until they are translucent , then toss them into the mixing bowl.
    • Melt 8 tbsp of butter, then pour it into the large mixing bowl.
    • Next add in the shrimp, and crab meat. Mix everything until well combined.
    • Sprinkle in the garlic powder, onion powder, pepper, salt, and old bay seasoning.
    • Fold all of the ingredients.
    • Pour in all of the vegetable broth, and mix.
    • Last, but not least, add in the beaten eggs, and mix everything until well combined.
    • Butter a 9x13 dish, and pour all of the dressing into the dish.
    • smooth out the dressing, then cover the bake dish with aluminum foil.
    • Bake on 375 F for 40 minutes.
    • Remove from the oven, and let sit for 5 minutes.

    Seafood Cornbread Dressing
bestonlinecollegesdegrees.com

Easy Gumbo Recipe In The Ninja Foodi Pressure Cooker. Cajun Ninja Rouses Supermarkets. Crawfish Étouffée Recipe By The Cajun Ninja You. Seafood Cornbread Stuffing By The Cajun Ninja You. En Fricassee By The Cajun Ninja You. [irp] Cajun Jambalaya In The Ninja Foodi Salted Pepper. Shrimp Fettuccine By The Cajun Ninja Hd You.

beststopinscott.com

Jason “The Cajun Ninja” Derouen knows his way around a Cajun kitchen. With just under 150,000 subscribers, Derouen’s YouTube channel features recipes and cuisines reviews from all over Cajun country. We sent the Cajun Ninja one of our favorite specialty items, our deboned boudin stuffed chicken to try. Check out the delicious results!

epicurious.com

Step 3. Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 ...

recipeshappy.com

All cool recipes and cooking guide for Cajun Crawfish Cornbread Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy 4th Of …

yelp.com

Cajun Restaurants, Southern Food, Seafood. Fairfax. 6333 W 3rd St, Ste 312. , Los Angeles, CA. “ We were looking for something different and unique to try at the Farmer's Market and this place was perfect! ” In 125 reviews.

roaminghunger.com

Ragin' Cajun is all the rage in Los Angeles, providing some spicy satisfaction on the go. This is a food truck, after all, and they've got authentic Crole and Cajun cuisine on board to tantalize your tastebuds and curb your hunger on the curb. At Ragin' Cajun, they're all about providing that down home feel with a side of Southern hospitality ...

cbsnews.com

The restaurant's Sunday dinner special (served all day on Sunday) is .95 per person and includes an entrée (baked turkey wings, baked or fried chicken or fish, smothered chicken and short ribs ...

yelp.com

Delivery & Pickup Options - 721 reviews of California Fish Grill "Fabulous fish restaurant!!! Love their location in Gardenia and so happy they are opening one in Long Beach-yay! Happened to wonder by their new location on my way to Starbucks, and the owner invited us to their soft opening. First, the owner was super nice and really welcoming- I told him we love their other …

pinterest.com

Corn Bread Stuffing with Shrimp and Andouille Recipe Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing. Chef Holiday Recipes Made EasyPlus: Ultimate Holiday Guide

facebook.com

The Cajun Ninja. November 19, 2016 ·. Seafood Cornbread Stuffing! Just in time for Thanksgiving! 🦃 #PiYAHHHHH. 9.2K9.2K. 3.5K Comments 57K Shares 4.1M Views. Share.

realcajunrecipes.com

Season shrimp to taste with salt and black pepper or Cajun seasoning of choice. Add the peeled shrimp to the mixture; stir and continue cooking until 10 minutes after boiling begins. Step 3. Add the can of soup, water and bring to a boil again. Step 4. Add the crab meat, green onion and …

thecajunninja.com

Merchandise Available At: Buchiki's Online Store. Teespring Online Shop

realcajunrecipes.com

Real Cajun Recipes: Over 1,000 Authentic Cajun Recipes from Authentic Louisiana Families. Find out how Acadiana cooks Gumbo, Etoufee, Crawfish, Boudin, Deep-Fried Turkey and …

therecipes.info

Preheat oven to 350 degrees and grease a 9X13-inch casserole dish. Melt butter over medium heat in a large pan. Add onion, celery, and red pepper and cook until soft. Add shrimp and cook just until no longer pink. Remove from heat. Stir in Cajun seasoning and thyme and transfer mixture to a large bowl. More › 420 People Used More Info ››

Seafood Cornbread Dressing

19-10-2015 · Looking for a cornbread dressing recipe? Try this delicious twist on classic cornbread dressing by adding shrimp, crab, and cajun seasonings. A must-try!

19-10-2015

Ever had Seafood Cornbread Dressing? Well if not you’re in luck! In this post I’m going to share my recipe for homemade seafood dressing packed with shrimp and crab. Just imagine a combination of super flavorful & buttery cornbread dressing, and a crab cake. Sounds pretty amazing right? Well let me tell you how I make my seafood dressing.

This seafood dressing recipe is loaded with flavor!

Let’s start off with the cornbread! For my seafood dressing, I like to make and use homemade cornbread. Sure, it takes a little longer to make homemade cornbread, but to me it’s worth it.  You CAN use store bought/ boxed cornbread if you want to for this recipe , it won’t be as good as mine, LOL) .

The seafood that I use in this seafood cornbread dressing was budget friendly! I used salad shrimp, and canned lump crab. If you want to use fresh crab meat, and larger shrimp you can do so. This seafood dressing is super moist – so you don’t have to worry about the shrimp or crab drying out, just FYI!

This recipe for seafood dressing is pretty easy to follow, but be sure to watch the video tutorial down below.

Watch the video tutorial


Seafood Cornbread
Print Recipe Pin Recipe
This Cornbread Dressing is savory, moist and oh-so tasty! A must-have for any holiday meal.
Cuisine American, holiday, Southern
Keyword Cornbread Dressing
  • 1 cup all purpose flour
  • 1 cup yellow corn meal
  • 4 tsp baking powder
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • In a large bowl, add in the cornmeal, all purpose flour, salt, baking powder, and sugar. Mix or sift the ingredients together.
  • Now add in 2 eggs, the vegetable oil, and the buttermilk. Whisk everything, until well combined.
  • Grease a 9x13 pan, and pour the cornbread batter in the dish.
  • Bake the cornbread on 400 F for 30- 35 minutes.
  • Let the cornbread cool down
Seafood Cornbread
Print Recipe Pin Recipe
This Seafood Cornbread Dressing is a twist on a classic! The tender crab and shrimp in this budget-friendly side dish adds a little something special to this holiday staple.
Cuisine American, Seafood, Southern
Keyword Seafood Cornbread Dressing
  • 7 cup cubed/ crumbled cornbread
  • 1 small yellow onion chopped
  • 2 stalks celery chopped
  • 1 small bell pepper chopped
  • 2 large eggs beaten
  • 10 tbsp butter salted
  • 4 cups vegetable broth
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1 1/2 tsp old bay seasoning
  • 1 lb crab meat
  • 1 lb shrimp meat
  • Preheat the oven to 300 F.
  • lightly grease a cookie sheet or bake dish, then place all of the cornbread on the bake sheet.
  • Place the cornbread into the oven for 30 minutes.
  • After 30 minutes, remove the cornbread from the oven.
  • TURN THE OVEN UP TO 350 F.
  • Let the cornbread cool down, then toss it into a large mixing bowl.
  • Place a large pan on the stovetop, and turn the heat to medium.
  • Add 2 tbsp of butter into the pan, and let it melt.
  • Once the butter has melted, and starts to bubble, toss in the chopped vegetables.
  • Cook the veggies until they are translucent , then toss them into the mixing bowl.
  • Melt 8 tbsp of butter, then pour it into the large mixing bowl.
  • Next add in the shrimp, and crab meat. Mix everything until well combined.
  • Sprinkle in the garlic powder, onion powder, pepper, salt, and old bay seasoning.
  • Fold all of the ingredients.
  • Pour in all of the vegetable broth, and mix.
  • Last, but not least, add in the beaten eggs, and mix everything until well combined.
  • Butter a 9x13 dish, and pour all of the dressing into the dish.
  • smooth out the dressing, then cover the bake dish with aluminum foil.
  • Bake on 375 F for 40 minutes.
  • Remove from the oven, and let sit for 5 minutes.

Cajun Crawfish Dressing {A Southern Holiday Side Dish}

06-11-2018 · Cajun Crawfish Dressing is seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish!

06-11-2018

I am a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for me to earn fees to Amazon.com and affiliate sites.

Cajun Crawfish Dressing is a seafood cornbread dressing. This southern cornbread dressing recipe has Cajun flavor and of course crawfish! You are going to love this crawfish dressing for the holidays!
 

Cajun Crawfish Dressing

Dressing or Stuffing?

What do you call the side dish you serve with turkey. Is it stuffing or dressing? I always called it stuffing, but some call it dressing. What do you call it?

Dressing or stuffing? That was the question I asked on Facebook. I was told:

Stuffing is when stuffed into the turkey. Dressing is when it cooked outside of the turkey.

Growing up, we did the stuffing. But I was challenged to make cajun cornbread dressing. So a dressing recipe I must create!

Cajun Crawfish Dressing from Seduction in the Kitchen

Cajun Crawfish Dressing

So as I said, I was challenged to make a southern cornbread dressing recipe from Adam of The Unorthodox Epicure. In return, I challenged him to make a stuffing. He had me make from his neck the woods, a Cajun Crawfish Dressing.

Amish Potato Stuffing

I am a Western Pa girl. I also live in Ohio. What could I challenge him to do for a stuffing?  

Then the answer came, an Amish recipe! Amish is in both Pa and Ohio. My challenge to him: Amish Potato Stuffing!


 Cajun Crawfish Dressing is a cornbread dressing with creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
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cups crumbled buttermilk cornbread 1 1 ⁄ 2 cups evaporated milk 3 eggs DIRECTIONS SEASONING MIX: Combine thoroughly, set aside. In large sauce pan, melt butter. …

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Saute 20 minutes. Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside. In a separate bowl mix Harvarti Jalapeno (or pepper …

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Seafood Dressing 1 large onion finely chopped 1 large green pepper finely chopped 1 large celery stalk finely chopped ... Jambalaya, Rice Dressing, Rice Dishes. www.cajun-recipes.com. Cajun Country -- New Iberia, Louisiana ...

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Sauté first five ingre­dients with seasonings, until onions are transparent. Add chopped oysters and simmer approximately 15 minutes. Add bread cubes and mix well. lf mixture seems too thick, add some of oyster liquid you have reserved. Adjust seasoning. Transfer mixture to baking dish and bake about 45 minutes at 350º.

Cajun Seafood Dressing Recipe - Create the Most Amazing Dishes

All cool recipes and cooking guide for Cajun Seafood Dressing Recipe are provided here for you to discover and enjoy Cajun Seafood Dressing Recipe - Create the …

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Or, use it as a dressing or dip for poached shrimp. In a mini food processor, add the garlic, parsley, basil, tahini and salt. Squeeze in the lemon juice. Chop and/or grind until the herbs are ...

As we enter into warmer weather and move away from the soothing soups of the winter it can be helpful to have some lighter recipes to turn to that will nourish your body and increase satiety while working towards healthy weight loss.

From the best baked and fancy salmon recipes, to teriyaki and pan-fried salmon dishes, we have the best seafood meals to ... work as a sweet, tangy dressing to pull it all together.

Ever thought to use corn dogs as a tasty taco filling? We didn't either, until stumbling upon this surprisingly delicious recipe that pairs the corn dogs with a spicy jalapeno mustard slaw.

Photo by Natasha Kwan Q • Do you know the recipe for ... "The dressing can be a marinade for your chicken, you can brush it on salmon, it even works with shrimp, it's versatile," Kwan ...

Skip all that and hit up this Southern-inspired South End spot for a seafood boil instead. The Cajun-style communal ... from Caesar salads with anchovy-spiked dressing, to baked ziti with the ...

"Pasta is always the same, yet always different," James Beard once famously said. "It has a comforting familiarity with its pale golden color and chewy, wheaten taste." And while comforting ...

It is delicious crumbled atop green salads, especially when warm bacon dressing and Port-soaked dried cherries (or dried cranberries) are included in the mix. For years, warm 1/2-inch goat cheese ...

Best Place to Get Battered and Fried . Forget the bubble and squeak, the spotted dick, the toad in the hole, and other bizarre-sounding British delicacies. If they had to choose j

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Palmer's offers Nashville hot chicken, shrimp ... with your coffee, Cajun Donuts II has boudin for breakfast. It's one of several meat choices wrapped up in their house-recipe dough and baked ...

You can use celery to add texture and flavor to homemade soup recipes. In the Midwest, celery is a go-to relish tray vegetable. Plus, popping a stalk or two as a garnish in your bloody Mary is a ...

While more than half feature the traditional beef patty as a base, alternatives abound, including poultry, pork, shrimp, and chickpea ... Marianne Partridge The Sunrise Burger at Cajun Kitchen Café is an indulgent, well-rounded breakfast sandwich ...

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He calls his restaurant "modern Mexican," which means traditional recipes ... Baja Shrimp Taco (grilled wild shrimp, jalapeno, crispy tortilla, cabbage, radish, corn, and green-goddess dressing ...

(Photo: Business Wire) Hook, Line & Southern is all about celebrating the coming of spring with O'mazing seafood and other favorites that will satisfy the entire family. Whether it's seafood ...

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Cajun Cornbread Dressing Recipe. Andouille cornbread dressing emerils com louisiana style cornbread dressing cook s country delicious southern cornbread dressing i heart recipes crawfish dressing y southern kitchen

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red onion, medium shrimp, Cajun seasoning, flour tortillas, chopped garlic and 3 more Cajun Marinade Mazola® Corn Oil chicken breasts, water, Cajun seasoning, Mazola Corn Oil, lemon juice

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8433 Oak Street , New Orleans MENU DRINKS

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Creamy potato soup is an easy meal to make and even easier to freeze and store so you can have hearty soup anytime you want. And thanks to our 10 different top-rated recipe options, you'll never get tired of this versatile soup. You'll find recipes for protein-packed potato and sausage soup, creamy baked potato soup, vegan potato soup, and much ...

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Piquant meatloaf with mushroom gravy vegetable soup by the cajun ninja crawfish Étouffée by the cajun ninja Cajun Ninja Seafood Cornbread Recipe - Play Pk Ultimate Video Sharing « Home

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In a 5-quart pot over high heat, add ground beef. Cook and stir 5 minutes. Add dressing mix, red bell pepper, onion, salt, and red pepper. Cook and stir 10 minutes. Add 1 cup broth, reducing heat to medium. Cook 5 minutes; set aside. In a 12x9x2” baking dish, add the egg, bread cubes, remaining broth, and green onions.

Seafood Stuffed Mushrooms - Cajun Cooking Recipes …

4 portobello mushroom caps 2 Tbsp. unsalted butter 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 3 cloves garlic, minced 2 tsp. Old Bay…

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Seafood Stuffed Mushrooms Recipe
  • 4 portobello mushroom caps
  • 2 Tbsp. unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 tsp. Old Bay Seasoning
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. Worcestershire sauce
  • 2 eggs, lightly beaten
  • 1/2 cup Japanese bread crumbs (panko), divided
  • 4 oz. crabmeat
  • 4 oz. crawfish tails
  • 2 Tbsp. chopped fresh parsley
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
  2. Using a dry paper towel, lightly brush excess dirt from outside of mushroom caps. Remove and discard stems. Using a metal spoon, scrape gills and discard.
  3. In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft, 10 to 12 minutes.
  4. Add bell peppers, and cook 4 to 6 minutes more.
  5. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
  6. Transfer onion mixture to a large bowl, and add 1/4 cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, 1/4 cup bread crumbs, crab, and crawfish. Mix to combine well.
  7. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley.
  8. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.

Cooking/Prep Time: 45 minutes Serves 4

Recipe courtesy of Louisiana Seafood. Photo courtesy of Hoffman Media.

Cajun Recipes Page 1
Non Cajun Appetizers

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1. Place the giblets in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes; set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced. 2. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan.

Seafood Stuffed Potatoes Recipe - Coop Can Cook

31-01-2019 · Add the shrimp and crawfish into a bowl. Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil. In a saucepan, melt 4 TBS of butter and add in the garlic. Sauté the garlic for 30 secs. Add in the shrimp and …

31-01-2019

When I was about 9, there was this local seafood restaurant my family and I would frequent. Don’t worry. You know I’m not a typical blogger so this lil story will be brief. Anyway, the restaurant was called Louisiana Gold. There has never been a more appropriately named establishment. This place was indeed golden! The always had the freshest, Louisiana seafood. They made home style burgers, po boys, and perfectly seasoned boiled seafood. But, they were most famously known for their seafood stuffed potatoes. And boy were they OVER stuffed! Each potato was flowing with shrimp, crawfish, and that spicy cheese sauce. Man! Louisiana Gold unfortunately closed many years ago. I miss that place. I miss it so much I decided to recreate my version of that masterpiece. Here’s my Seafood Stuffed Potatoes recipe.

You have to have some big, healthy baking potatoes. They aren’t sold in 5 or 10 lb bags. Most grocery stores have them shelved separately and sell them by the pound. If not, just make sure you get the biggest, russet potatoes available.

You have two options. You can bake these guys in the oven for nearly an hour. Or, you can do what I do. Throw them in the microwave! Microwaves vary, so look for the potato setting on yours.

Clean the potatoes well. These things grow in the dirt, so they can be pretty dirty. Whether cooking in the conventional oven or the microwave, you’ll still need to poke small holes into the potatoes for venting. This will prevent an explosion. It will help the potatoes steam better and cook more evenly.

One of the things that made the seafood stuffed potatoes at Louisiana Gold so magical, was that they scooped the potatoes out of the skin and mixed it with sauce. This way, the flavors with all through the potato instead of just floating on top. I adapted their method by adding some rich extras to the potatoes.

You can add any seafood you want. I use shrimp and crawfish. But, some lump crab meat is incredible as well. I add a little bit of liquid crab boil to kick of the spice!

Choice of cheeses is optional too. However, I highly encourage you to try my blend first. Hey, I’m the expert here! J/K….kinda. And yes, I use American cheese. AND YES, I know it’s not actually cheese. I also know that no other real cheese melts quite like this stuff. So, I’m using it. Get over it!

This Seafood Stuffed Potato recipe is not one I’d recommend that you make often as it is RICH! I don’t even want to think about the calories in this thing. But, man of man is it worth it! God bless you to Louisiana Gold! Thank you for countless BOMB meals.

Happy Cooking,

B. Coop

  • 4 baking size Russet potatoes
  • 1 lb crawfish tails drained of fat
  • 1 lb of raw shrimp
  • 2 T minced garlic
  • 1 stick of butter
  • 4 T flour
  • 8 oz block cream cheese softened
  • 2 cups shredded American cheese Velveeta
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Monterey Jack
  • 1/4 cup grated Parmesan cheese
  • 2 1/2 cups half and half
  • 2 T cajun seasoning
  • 2 T liquid crab boil
  • 2 T onion powder
  • 1 T garlic powder
  • Salt and pepper
  • chives or green onions
  1. Wash, scrub, and dry the potatoes well.
  2. Poke small holes all over the potatoes using a fork to vent.
  3. Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *
  4. When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.
  5. Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
  6. Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.

  7. Mix well, cover to keep warm, and set aside.
  1. Add the shrimp and crawfish into a bowl
  2. Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.

  3. In a saucepan, melt 4 TBS of butter and add in the garlic
  4. Sauté the garlic for 30 secs.
  5. Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  6. Pour the liquid left in the pot into a cup and reserve

  7. In the same pot, melt the remaining butter.
  8. When the butter melts, whisk in the flour
  9. Mix until the flour is no longer visible; about 1 min
  10. Pour in the reserved seafood liquid 

  11. Pour in the half and half while whisking.
  12. Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder

  13. When the sauce starts to thicken, stir in all remaining cheeses.
  14. When the cheese melts, add in the seafood and stir.
  15. Once the seafood is hot turn off the heat.
  16. Spoon the potato mixture evenly onto the reserved potato skins
  17. Sprinkle mozzarella evenly on each potato

  18. Ladle the seafood sauce over the potatoes

  19. Garnish with chives or green onions

*If you don’t have a potato setting on your microwave, cook it on HIGH for 5 mins. Turn the potato over and microwave it again for 3-5 minutes or until it is fork tender.

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Cajun Seafood Lasagna Recipe

1 16oz Jar of Slap Ya Mama Etouffee Sauce 1 lb Shrimp, Peeled & Deviened ½ lb Crab Meat ½ lb Crawfish Tails (if available) ½ Cup Water 12 Lasagna Noodles 4 cups Mozzarella Cheese, Shredded ¾ Cup…

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Cajun Seafood Lasagna Recipe
  • 1 16oz Jar of Slap Ya Mama Etouffee Sauce
  • 1 lb Shrimp, Peeled & Deviened
  • ½ lb Crab Meat
  • ½ lb Crawfish Tails (if available)
  • ½ Cup Water
  • 12 Lasagna Noodles
  • 4 cups Mozzarella Cheese, Shredded
  • ¾ Cup Parmesan Cheese, grated
  • 15 oz Ricotta Cheese
  • 1 Egg
  1. In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish. (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab).
  2. Add ½ cup of water. Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally. Remove from heat and let rest.
  3. Bring a large pot of water to a rolling boil. Cook lasagna noodles in boiling water for approximately 12 minutes.
  4. Drain noodles and rinse with cold water.
  5. In a mixing bowl, combine ricotta cheese and egg.
  6. Preheat oven to 375 degrees F.
  7. To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish.
  8. Arrange 6 lasagna noodles lengthwise over etouffee sauce.
  9. Spread half of the ricotta cheese mixture over noodles.
  10. Layer with one half of mozzarella over ricotta cheese. Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese.
  11. Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese.
  12. Cover with foil, making sure it doesn’t touch the cheese.
  13. Bake at 375 degrees F for 20 minutes.
  14. Remove foil and bake for another 30 minutes.
  15. Cool for 15 minutes before serving.

Serves 8

Recipe and photo courtesy of Slap Ya Mama

 

Cajun Recipes-Cajun and Creole Recipes

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Seafood Recipes. Acadian Crawfish Etouffee. Alligator Balls. Alligator Sauce Piquant 1. Alligator Sauce Piquant 2. Alligator Sauce Piquant 3. Angel Hair Pasta with Cream Shrimp Sauce. Angels on Horseback. Argentina Style Farmer's Stew.

6 Traditional Cajun Thanksgiving Recipes

10-11-2017 · Interested in hosting Thanksgiving dinner and including some Cajun Thanksgiving menu staples? Check out 6 recipes for a cajun-creole Thanksgiving today!

10-11-2017
cajun creolo thanksgiving

You haven’t experienced Thanksgiving until you’ve tasted the Cajun Thanksgiving menu staples. Many Cajun and Creole dishes stay true to a traditional Thanksgiving feast, but you’ll find some unique twists and distinctly Cajun dishes to shake up the usual meal.

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Try These Cajun Thanksgiving Recipes to Spice Up Your Holiday

Test out these Louisiana Thanksgiving recipes this holiday season.

Basics of a Cajun-Creole Thanksgiving

How is a Cajun Thanksgiving different from a regular Thanksgiving? It’s all about the food and the people. The typical Cajun Thanksgiving table is overflowing with way too much food, including many Southern staples. While some dishes, like cornbread dressing, are made most often for Thanksgivings and special occasions, you’ll also see a lot of everyday Cajun foods on the Thanksgiving table. It’s common to see a pot of gumbo or jambalaya along with the turkey. Before the meal, you might see andouille or boudin, a pork sausage that contains rice and spices. Shrimp is another common option on a Cajun Thanksgiving menu.

Traditional Cajun Thanksgiving recipes are full of flavor and seasoning, but that doesn’t necessarily mean the dishes are all spicy. While many Cajun dishes do have some heat, many dishes aren’t all that spicy. People often add their own heat in the form of hot sauce, which is readily available at all Cajun celebrations.

A prominent component in Baton Rouge and New Orleans Thanksgiving recipes is known as the trinity of Cajun food. The three ingredients in the trinity are onions, bell peppers and celery. You’ll find these in a variety of dishes that are commonly served in Louisiana, so be prepared to start chopping.

Roux is another common part of Cajun cooking. You create a roux by mixing and cooking flour, oil and water in an iron skillet over low heat. It’s essential to stir this mixture constantly to avoid burnt roux. If you’re ready to chop and you’re ready to stir, you’re well on your way to whipping up a Cajun Thanksgiving feast.

Just as important as the food is the guest list. Cajun Thanksgiving celebrations are often large and full of people. These family-friendly events often include an open table policy where there’s always room for everyone. Celebrations may include friends and neighbors, not just relatives. The event is anything but calm, quiet and formal.

Now that you understand what makes a Cajun Thanksgiving so special, it’s time to choose your recipes. You don’t have to cook all the options, but if you’re like most Louisiana families cooking up a Cajun Thanksgiving, you probably will.

1. Perfect Cajun Turkey

cajun turkey

Just like most Thanksgiving menus, the turkey is the star of the show in the south. There are two main options for cooking a turkey in Louisiana: indoors in the oven or outdoors in a turkey fryer. You can also smoke the turkey and keep with the Cajun tradition. Each cooking method has its own merits, so it all comes down to your personal preference and the cooking tools you own or can borrow.

Deep frying the turkey creates a moist bird with a crisp outside. It’s often said that once you try a fried turkey, you won’t want one any other way. Add flavor to the fried turkey by injecting it with melted butter mixed with Cajun seasoning and letting it marinate overnight. The injected flavoring also boosts the moisture of the bird, so it comes out perfect.

Frying a whole turkey is a little more dangerous than the traditional oven method. Small turkeys work best because they are easier to handle and cook faster, reducing the risk of burning the outside of the bird. Aim for about 8 to 10 pounds or 12 to 14 pounds max. Place the turkey fryer outdoors on level ground and away from anything that could be damaged by the splattering grease.

Heat the oil to 350 degrees before slowly lowering the bird into the fryer. Cook the bird about 3 to 4 minutes for every pound. A 10-pound turkey should cook for about 30 to 40 minutes. Check for doneness with a meat thermometer. It should reach 165 to 170 degrees in the breast. Let the turkey rest at least 15 minutes before carving it.

If you roast your turkey in the oven, let it soak in brine before cooking. A Cajun turkey brine recipe gives your bird something special while keeping it deliciously moist. Brine is a salty liquid solution with other spices and flavorings. As the turkey soaks in the solution, it absorbs the moisture and the flavor of the ingredients. Brine recipes are very versatile. Put in the Cajun spices you like and leave out the rest.

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Start the brine by dissolving 1 cup of salt and 1 cup of sugar in a gallon of water. Add about 1 tablespoon each of the seasonings you want to include. Common options include dried oregano, chili powder, garlic powder, Spanish paprika, dried thyme, onion flakes and just a pinch of cayenne pepper. If you prefer, use a pre-made Cajun seasoning mix instead of the individual spices. You can also add a couple of bay leaves to the mix. Add onion, celery and carrots for extra flavor if you prefer. Bring it all to a boil to help bring out the flavors. Let the mixture cool completely. It should be cold before you use it with the turkey. Place the turkey in a brining bag, pour the brine over it and seal the bag. Let it sit in the refrigerator for 24 to 48 hours before cooking.

When you’re ready to roast the turkey, pull it out of the brine, making sure all the liquid pours out of the internal cavity. Pat the turkey dry. Make a rub with melted butter and the same Cajun seasonings you used in your brine. Rub the seasoned butter mixture all over the turkey. Pull the skin away from the breast to rub it directly on the breast. Place the skin back down before you bake the bird.

Your turkey is now ready for the oven. Roast it according to the package directions based on the weight of the bird. Use a meat thermometer to gauge doneness instead of only relying on time to prevent it from getting too dry.

Cajun Thanksgiving celebrations often include more than one type of meat. You might see ham, pork loin or duck as part of the main course in addition to the Cajun turkey.

2. Cornbread Dressing

cornbread dressing

When choosing your Creole Thanksgiving recipes, don’t forget your cornbread dressing. Not to be confused with stuffing, cornbread dressing is a staple in Cajun country. The basic ingredients in this dressing are cornbread, broth and various herbs and seasonings. You’ll find a lot of variation in the recipes, with additions including sausage, ground beef and oysters. Don’t be afraid to experiment a little with the seasonings and extras you include in the dressing.

For a basic cornbread dressing, gather these ingredients:

  • Cooled cornbread, cut or broken into bite-sized chunks
  • 2 T butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 1 lb. andouille sausage (or another meat)
  • ½ cup chopped flat leaf parsley
  • 2 T chopped fresh sage
  • 2 T chopped fresh thyme
  • 2 T chopped fresh rosemary
  • Salt and pepper to taste
  • 2 cups turkey or chicken broth plus extra if needed
  • ¼ cup melted butter
  • 2 large eggs

Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the onions, pepper and celery, and cook them until they start to soften. Combine the cooked veggies with the cornbread, cooked and diced andouille sausage, parsley, sage, thyme, rosemary, salt and pepper in a mixing bowl.

Add the initial 2 cups of broth to the cornbread mixture. If the cornbread immediately soaks up all of the liquid, add a little more. You want the bread to be saturated with a little left in the bottom that doesn’t get absorbed immediately to ensure it is moist enough.

At this point, you can taste the mixture and add more seasonings as desired. Add melted butter if you want a richer flavor. When the flavor is just right, mix in two slightly beaten eggs.

Pour the dressing mixture into a greased baking pan. Spread the mixture evenly in the pan, and cover it with foil. Bake the dressing for about 30 minutes at 375 degrees, so it’s heated through. Take off the foil, and bake the dressing for another 20 to 30 minutes to get a crisp, browned top.

3. Deviled Eggs

deviled eggs

One of the most popular Cajun Thanksgiving appetizers is deviled eggs. They’re easy to make and easy to pop in your mouth while you take a break from chopping all those onions, peppers and celery.

Start by boiling your eggs. Cool the cooked eggs, remove the shells and rinse them. Cut each egg in half. Scoop out the cooked yolks into a bowl. Add just enough mayonnaise and mustard to the yolks to make a creamy mixture.

Add your choice of Cajun additions to take the deviled eggs to the next level. Some options include sweet pickle relish, hot pepper sauce, Cajun seasoning and the trinity. Stir the additions into the mixture, and scoop it back into the egg halves. Sprinkle the tops with paprika or Cajun seasoning for the finishing touch.

4. Sweet Potato Casserole

Sweet potatoes make an appearance on many Thanksgiving tables around the country, but they are particularly important at a Southern Thanksgiving celebration. There are many ways to serve a sweet potato casserole. One option is to go the sticky, sweet, Southern route with a gooey praline top.

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To achieve this sweet masterpiece, you need the following ingredients:

Casserole

  • 8 medium sweet potatoes
  • ¼ cup half-and-half
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 2 tsp. cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • 1 egg, lightly beaten

Praline Topping

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • 1 small can evaporated milk
  • 1 T. butter
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ½ tsp. cinnamon

Start by peeling, chopping and boiling your sweet potatoes until they are soft. Drain the water off them, and blend them with a mixer to make them smooth. Mix together the half-and-half, maple syrup, brown sugar, cinnamon, vanilla, salt and egg. You can adjust any of the amounts to your preferences if you want more sweetness or a stronger cinnamon or vanilla flavor. Add the mixture to the sweet potatoes and stir well. Spread the sweet potatoes into a greased baking dish.

To make the praline topping, melt 1 tablespoon of butter in a saucepan. Add the brown sugar, evaporated milk, salt, cinnamon and pecans. Stir the mixture constantly as it cooks over low heat for about 5 minutes. Once the mixture is thick, pull it from the heat and add the vanilla extract. Pour the topping onto the sweet potatoes.

Cover the baking dish with foil. Bake the sweet potato casserole covered at 350 degrees for 10 to 15 minutes. Remove the foil, and bake the casserole for another 10 to 15 minutes until it is hot and gooey.

5. Spinach Madeleine

spinach madeleine

Spinach madeleine is a bit like a spinach dip but served in hot casserole form. It’s a traditional Louisiana recipe and a favorite at the Thanksgiving table.

The ingredients for this dish include:

  • 2 packages of frozen, chopped spinach
  • 4 T butter
  • 3 T flour
  • 2 T chopped onion
  • ½ cup evaporated milk
  • ½ cup reserved spinach liquid
  • 6 ounces of jalapeno jack cheese or similar spicy cheese
  • 1 tsp. Worcestershire sauce
  • ½ tsp. pepper
  • ½ tsp. celery salt
  • ½ tsp. garlic powder
  • Salt to taste
  • ½ cup breadcrumbs
  • ¼ cup melted butter

Cook your spinach according to the package directions. Drain the cooking liquid off the spinach, and save it.

In a saucepan over low heat, melt your butter, and add the flour. Stir the mixture until it is blended and smooth without being brown. Stir in the onions, and cook them just until they are soft. Pour in the evaporated milk and spinach liquid. Stir the liquid constantly as you add it to avoid lumps. Continue cooking and stirring the mixture until it is smooth and thick.

Add the cheese, Worcestershire sauce and all the seasonings to the mix. Continue stirring until the cheese is completely melted. Pour the mixture into a prepared baking dish. At this point, you can put the mixture into the refrigerator if you make it ahead of time. When you’re ready to cook it, bring the casserole to room temperature before baking. Combine the breadcrumbs and melted butter. Sprinkle the breadcrumbs on top. Pop the dish into a 375-degree oven just long enough to make it bubbly and golden.

6. Cajun Rice Dressing

Cajun or Creole rice dressing is like so many other dishes. You’ll see different versions of the recipe, each with slightly different additions to the basic rice mixture. You can leave out any of the ingredients you don’t like or substitute them with other ingredients.

The ingredients you need for Cajun rice dressing include:

  • ½ lb. lean ground beef
  • ½ lb. lean ground pork
  • ¼ lb. chopped chicken giblets
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1 cup chopped green bell pepper
  • 2 cloves garlic
  • ½ tsp. pepper
  • 2 tsp. Worcestershire sauce
  • 2 cups beef broth
  • ¼ cup fresh parsley
  • Salt to taste
  • Tabasco sauce to taste
  • 2 cups cooked rice

Cook the beef, pork and giblets in a skillet over medium heat until browned. Season the meat with Tabasco and salt to your taste preferences. Add the onions, celery, bell pepper, garlic and pepper. Cook and stir the mixture occasionally for about 10 minutes. Stir in the Worcestershire sauce and beef broth. Simmer the mixture covered for about 30 minutes. Add the parsley and cook for another 10 minutes. Turn off the heat, and add the cooked rice.

Enjoy Delicious Cajun Food

05-enjoy cajun

Your favorite Cajun Thanksgiving recipes make the holiday a deliciously memorable one, but you’ll spend many hours in the kitchen whipping up the Southern classics. Give yourself a break from the kitchen while someone else whips up Cajun and Creole specialties when you dine at The Gregory. Call today or contact us online to make your reservation.

Kickin’ Cajun Dipping Sauce

07-06-2018 · Instructions. In a mixing bowl, combine all ingredients and stir well. Use immediately as a dipping sauce for chicken, steak, or veggies. Or store the dipping sauce in an …

07-06-2018

Want a simple dipping sauce that still charms the pants off your guests? This kickin’ Cajun dipping sauce is all that. It takes only five minutes to pull together, but it’s chock full of Southern charm and a decent kick to boot.

There are multiple heat sources here. Cajun seasoning typically contains a bit of chili pepper powder (typically cayenne pepper) and the Louisiana hot sauce adds some additional pop (and a subtle tang). We like to top it off with additional cayenne for extra boom, too. This sauce is excellent for all sorts of things: pita, veggies, and grilled chicken fingers to name a few.

Cajun dipping sauce
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  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons Cajun seasoning
  • 1 clove garlic minced
  • 1 teaspoon Louisiana Hot Sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cayenne pepper powder optional
  • In a mixing bowl, combine all ingredients and stir well.
  • Use immediately as a dipping sauce for chicken, steak, or veggies. Or store the dipping sauce in an airtight container and refrigerate for up to two week.
Any Louisiana hot sauce will do, whether Louisiana hot sauce (the brand) or Tabasco. It should be a vinegar-heavy hot sauce.
Mention @PepperScale or tag #PepperScale so we can see what you made!

See more of our spicy recipes…

UPDATE NOTICE: This post was updated on January 20, 2021 to include new content.
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Pappas Seafood House. 19991 I-45 S. At Nasa Rd. 1, Webster, TX 77598. 19991 I-45 S. At Nasa Rd. 1. Since opening in 1981, Pappas Seafood House has been serving up generous portions of fresh, delicious seafood at affordable prices for more than 35 years. Filet Mignon* 9 Oz.

Half Dozen 13.60 Dozen 17.80

Shrimp & Crab Avocado Cocktail

.85

Crispy Calamari & Asparagus

Medium 17.80 Large 23.95

Baked Jumbo Lump Crab Cake

.95

Brie & Jumbo Lump Crab Spinach Dip

.90

Shrimp & Crawfish Fondue

.95

Mozzarella Cheese Bites

.55

Medium 11.50 Large 14.65

Pappas Famous Greek Salad

Small 16.95 Medium 22.95 add grilled chicken tenderloins 9.40 add grilled shrimp 11.50 add seared salmon* 16.75

herb croutons, Parmesan cheese & Caesar dressing

Grilled Chicken Tenderloins 18.95 Grilled Shrimp 19.95 Seared Salmon* 27.95

honey bacon, bleu cheese, egg, avocado, red onion, tomato, vinaigrette, choice of dressing

Shrimp 20.95 Shrimp & Jumbo Lump Crab 26.95

New York Style Cheesecake

.40

fresh strawberries, strawberry coulis

graham cracker pecan crust

Turtle Fudge Brownie

.35

pecans & vanilla ice cream

Rainbow Trout & Shrimp

.95

pan-grilled, seared shrimp, lump crab, lemon butter, roasted shallot green beans

pan-grilled, herb olive oil, sautéed spinach

Wild Caught Mahi & Lemon Chile Crab

.95

pan-grilled mahi, lemon chile, jumbo lump crab, lemon butter, honey carrots with toasted pistachios

pan-grilled, lemon caper, honey carrots with toasted pistachios

Atlantic Salmon & Scallop*

.95

seared, shrimp & scallop, lemon butter, sautéed spinach

Naked Atlantic Salmon*

.95

grilled, lemon caper, asparagus

Texas Redfish Pontchartrain

.95

pan-grilled, shrimp, crawfish, mushrooms, brown butter, roasated shallot green beans

grilled, lemon caper, roasted shallot green beans

Wild Caught Grouper & Jumbo Crab

.95

seared grouper, shrimp, jumbo lump crab, lemon chile butter, sautéed spinach

pan-grilled, herb olive oil, sautéed spinach

Atlantic Salmon Alexander*

.95

blackened, shrimp, scallops, white wine cream sauce, roasted shallot green beans

Roasted Shallot Green Beans

.30

French fries & coleslaw | add house salad 7.30

Small 22.95 Medium 27.95 Large 34.95

Small 22.95 Large 25.95

Medium 22.95 Large 30.95

Medium 14.95 Large 20.95

Shrimp & Cajun Chicken Tenderloins

Medium 22.95 Large 29.95

catfish, shrimp, crawfish & chicken tenderloins

two catfish fillets, shrimp, oysters, stuffed shrimp, stuffed crab

Pappas Deluxe Platter

.95

catfish fillet, shrimp, oysters, stuffed shrimp, stuffed crab, crawfish, scallops, soft shell crab

Fried Crawfish & Crawfish Etouffee

.95

Mississippi Catfish & Shrimp Etouffee

.95

Jumbo Shrimp Brochette

.95

Filet Mignon* 9 Oz.

.95

house salad & roasted shallot green beans

Shrimp & Crab Pappardelle Pasta

.95

Spinach, shallots, Parmesan cream sauce

served daily 11 am - 4 pm add house salad 7.30

“Louisiana” Gumbo & House Salad

.95

“Louisiana” Gumbo & Po-Boy

.95

half fried catfish or po-boy & cup of shrimp gumbo

fried shrimp, catfish or crawfish, baguette, cocktail, tartar, lettuce, pickles

grilled salmon, ginger butter, roasted shallot green beans

Costa Rican Mahi & Lump Crab

.95

blackened mahi, lump crab, lemon butter, roasted shallot green beans

Mississippi Catfish & Shrimp Etouffee

.95

Shrimp Alfredo Pappardelle Pasta

.95

spinach, shallots, Parmesan cream sauce

Atlantic Salmon & Shrimp*

.95

seared, shrimp, lemon butter, sautéed spinach

Mixed Seafood Grill

.95

a skewer of assorted grilled seafood & vegetables, jambalaya

Fried Catfish Combo

.95

fried shrimp, chicken tenderloins, French fries & coleslaw

Fried Shrimp & Cajun Chicken Tenderloins

.95

Stuffed Crab Combo

.95

chicken tenderloins, fried shrimp

Add filet mignon* to your family dinner 1 - $ 34.95 | 2 - $ 65.95 | 3 - .95

Serves 3-5 Choice of 2 large mahi, 2 large salmon* or 4 catfish, plus 1 quart shrimp gumbo, 1 pint crawfish etouffee, 1 quart Texmati rice, 1 quart roasted shallot green beans & 2 slices of vanilla cheesecake with fresh strawberries

Blackened Mississippi Catfish 64.95 Seared Atlantic Salmon* 79.95 Pan-Grilled Mahi 89.95

Fried Seafood Pack

.95

Serves 4-6 20 fried shrimp, 1 lb. Cajun chicken tenderloins, 4 catfish fillets, 1 pint crawfish etouffee, 1 quart shrimp gumbo, 1 quart Texmati rice & 2 slices of vanilla cheesecake with fresh strawberries

3 - 8 oz. filet mignons*, 20 fried shrimp, French fries, 1 quart roasted shallot green beans & 2 slices of vanilla cheesecake with fresh strawberries

Family Dinners Fried Seafood Add-Ons

Chicken Tenderloins

.95

Grilled Cajun Chicken Salad with Creamy Cajun Dressing

06-06-2016 · Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat …

06-06-2016
Jump to Recipe Print Recipe

Grilled Cajun Chicken Salad with Creamy Cajun Dressing… All I can say is that if you really love your family, this will be on tonights dinner plan!

Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

Cajun spiced food is a family favourite, BUT, with most of the seasonings available in the supermarkets, there’s no controlling the amount of ‘hotness’ or ‘mildness’ — with hotness being the main problem if you can’t stand the heat. This Cajun seasoning can be easily adapted to your tastes and put on anything really. For today, it’s going on a salad with some of it going into a creamy dressing to keep the flavour going!

Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

A  mixture of paprika, garlic powder, oregano, thyme, and a kick of cayenne adjusted to suit YOUR tastes buds, make this seasoning out of this world A.MAY.ZING.

Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

Not wanting to taint the Cajun spiced chicken with a different flavoured dressing, we use a teaspoon of the same seasoning and mix it into a mixture of whole egg mayo and yogurt to cut calories without sacrificing on flavour. THIS DRESSING is the BEST part of the whole salad! I reserved a few teaspoons to smother on crackers later on because HELLO CAJUN SPICED DIP!

A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)!Grilled Cajun Chicken Salad with Creamy Cajun Dressing | https://cafedelites.com

I used chicken thighs for this salad, but I have tried breasts with it as well and it is JUST AS GOOD!

grilled-cajun-chicken-salad-with-creamy-cajun-dressing

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  • 4 boneless , skinless chicken thighs, (or breasts)

Cajun Seasoning:

  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • freshly ground black pepper , adjust to your taste
  • 1-2 teaspoons cayenne pepper , adjust to your taste

Salad:

  • 4 cups romaine (cos) lettuce
  • 1 lebanese cucumber , quartered
  • 2 cups Heirloom tomatoes , halved
  • 1 avocado , sliced
  • 1/4 of a red onion , sliced thinly

For Dressing:

  • 1 teaspoon cajun seasoning
  • 2 tablespoons whole egg mayonnaise
  • 2 tablespoons non fat , plain greek yogurt (or sour cream)

  • Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
  • Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
  • Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.

grilled-cajun-chicken-salad-creamy-cajun-dressing-nutrition-label

A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)!
seatninja.com

Pappadeaux Seafood Kitchen has been serving up the finest and freshest seafood around for more than 25 years. We offer all things ‘fresh and festive’ with our energetic atmosphere and authentic flavors. Come enjoy the best Louisiana-style seafood available!

Cajun sausage stuffed with dirty rice, served with white rice

Crab & Spinach Dip

.95

Fresh cut potato sticks & Creole dipping sauce

Artichoke hearts, spicy marinara sauce, lemon aioli

Crab, avocado, lemon caper butter, basil

Mozzarella Cheese Bites

.65

with a spicy marinara sauce

Shrimp & Crawfish Fondeaux

.95

Traditional Shrimp Cocktail

.80

“Louisiana” Seafood Gumbo

Andouille Sausage & Seafood Gumbo

Shrimp, oysters, crab & andouille

Herb croutons, Parmesan cheese & Caesar dressing Grilled Chicken Tenderloins

Grilled Shrimp 22.95 Blackened Salmon* 29.95

Tomatoes, egg, honey bacon, red onion, avocado, cheddar & Jack cheese in a creamy vinaigrette

Fried Chicken Tenderloins 20.95 Fried Crawfish 22.95 Grilled Salmon* 29.95

Croutons, Parmesan cheese & Caesar dressing

Pappadeaux House Salad

.35

Croutons, baby tomatoes, red onion, egg, Applewood bacon, aged cheddar & choice of dressing

Pappas Greek Salad

.95

Fresh vegetables, imported kalamata olives, capers, pepperoncini peppers, oregano & feta cheese in Pappas Greek dressing, prepared tableside

Honey bacon, red onion, bleu cheese, egg, avocado, tomatoes, house vinaigrette & creamy vinaigrette

Shrimp 22.95 Shrimp & Jumbo Lump Crab 27.95

fried crawfish & crawfish etouffee

Grilled Half Chicken

.95

Marinated in garlic & rosemary, broccolini

Jumbo Shrimp Brochette

.95

Grilled bacon wrapped shrimp filled with Monterey Jack cheese & a sliver of jalapeño, dirty rice

linguine tossed with crawfish, andouille sausage & crimini mushrooms in a marinara cream sauce topped with jumbo grilled shrimp

Alaskan King Crab

0.95

10 oz. Baked potato, broccolini

Filet Mignon Oscar

.95

10 oz. Jumbo lump crab, light wine cream sauce, baked potato, sautéed spinach

Grilled Caribbean Lobster Tail

.95

Add a Pappadeaux House Salad 7.45

American Red Snapper & Jumbo Shrimp

.95

Grilled, seared shrimp, lemon butter, Italian barley salad with toasted almonds

Atlantic Salmon Alexander*

.95

Blackened salmon, shrimp, scallops, crawfish, white wine cream sauce, dirty rice

Oven roasted Chilean sea bass, jumbo lump crab gratin, sautéed spinach

Crispy Atlantic Salmon*

.95

Crispy seared salmon, grilled shrimp, jumbo lump crab, sea scallop, fresh sautéed spinach

Giant Shrimp & Grits

.95

Grilled shrimp, sautéed spinach, creamy cheese grits with andouille & sweet corn in a spicy Creole butter

Grilled Tilapia & Lump Crab

.95

Lump crab, lemon butter, spaghetti squash

Mississippi Catfish Opelousas

.95

Blackened catfish, oysters, shrimp, jumbo lump crab, lemon garlic butter sauce, dirty rice

Pan-grilled, with butternut squash

Pan-grilled, with dirty rice

Pan-grilled, with sautéed spinach

Rainbow Trout & Shrimp

.95

Pan-grilled, seared shrimp, sautéed spinach, lemon butter

Shrimp, Scallop & Jumbo Lump Crab Pappardelle

.95

Seared shrimp, scallops, jumbo lump crab, spinach, tomatoes, pappardelle pasta, white wine cream sauce

Snapper Pontchartrain

.95

Pan-grilled snapper, jumbo lump crab, shrimp, brown-butter wine sauce, dirty rice

Fresh Green Beans & Almonds

.30

Italian Barley Salad

.30

Served with French Fries.

Cajun Chicken Tenderloins

sm 26.95 md 32.95 lg 35.95

Shrimp & Cajun Chicken Tenderloins

Shrimp & Catfish Fillets

.95

Pappadeaux Platter

.95

Our seafood platter with extra fried shrimp & crawfish

fried tilapia or catfish fillet, shrimp, crawfish & chicken tenderloins

Two fried catfish fillets, shrimp, oysters, stuffed shrimp, stuffed crab

graham cracker pecan crust

Graham cracker pecan crust

Turtle Fudge Brownie

.35

With pecans & vanilla ice cream

Served Daily, 11 A.M. - 3 P.M. Add a Pappadeaux House Salad 7.30. Seniors 62 or over may enjoy lunch menu prices all day.

“Louisiana” Gumbo & Po-Boy

.95

Choice of a half fried catfish or shrimp po-boy & a cup of gumbo

“Louisiana” Shrimp Gumbo & House Salad

.95

Catfish With Red Beans & Rice

.95

Choice of fried or blackened catfish

Crawfish Combination

.95

Crawfish etouffee, fried crawfish, dirty rice

Fried Shrimp Combo

.95

With tilapia, chicken tenderloins, French fries

Ginger Glazed Salmon

.95

Grilled, shrimp, sweet ginger glaze, green beans, toasted almonds, white rice

Grilled Shrimp & Andouille Sausage

.95

Grilled Shrimp & Grits

.95

Mississippi Catfish & Shrimp Etouffee

.95

Mixed Seafood Grill

.95

A skewer of assorted grilled seafood & vegetables, dirty rice

Linguine, crawfish, andouille sausage, cremini mushrooms, marinara cream sauce, grilled shrimp

Cocktail & tartar sauce, lettuce, tomato, pickles, French fries, fried shrimp or catfish

Stuffed Crab Combo

.95

With chicken tenderloins, shrimp, French fries

Toasted Hazelnut Tilapia

.95

To-Geaux Packs Fried Seafood To-Go

Served with French fries. Please place large orders at least 24 hours in advance.

Chicken Tenderloins

.95

To-Geaux Packs Cajun Favorites To-Go

Crawfish Combination

9.95

Serves 10 - fried crawfish & crawfish etouffee served with dirty rice

Serves 10 - linguine tossed with crawfish, andouille sausage & crimini mushrooms in a marinara cream sauce topped with grilled shrimp, served with garlic bread

To-Geaux Packs Entree Add-Ons To-Go

Serves 6 - with white rice

Serves 8 to 10 - with white rice

Serves 6 - with white rice

Serves 6 to 8 - with white rice

To-Geaux Packs Family Dinners To-Go

Add Filet Mignon * to your family pack 1 - 38.95 | 2 - 73.95 | 3 - 110.95

Serves 3-5 Choice of 2 large redfish, 2 large salmon*, 4 mahi fillets or 4 catfish, plus 1 quart shrimp gumbo, 1 pint crawfish etouffee, 1 quart dirty rice, 1 quart green bean almondine & 2 slices of vanilla cheesecake with fresh strawberries

Blackened Mississippi Catfish 79.95 Seared Atlantic Salmon 89.95 Blackened Salmon Alexander 99.95 Pan-Grilled Redfish 104.95

Fried Seafood Pack

.95

Serves 4-6 20 fried shrimp, 1 lb. Cajun chicken tenderloins, 4 catfish fillets, 1 quart red beans with andouille sausage, 1 pint white rice, large Greek salad & 2 slices of vanilla cheesecake with fresh strawberries

Serves 3-4 3 - 8 oz. filet mignons*, 20 fried shrimp, French fries, 1 quart green bean almondine & 2 slices of vanilla cheesecake with fresh strawberries