Type what you have

Ingredients

• ✓ cajun seasoning blend
• russet potato
• bacon
• garlic powder
• buttermilk ranch dressing

Instructions

1. 1 Cut potatoes in half lengthwise and then slice into 1/8-inch half moons. Place slices in a bowl of ice water to prevent them from browning while you cook the bacon.
2. 2 Cook bacon in a cast iron skillet over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease in the skillet.
3. 3 Drain potatoes and pat dry with a paper towel. Sprinkle with Cajun seasoning and garlic powder and toss to coat.
4. 4 Add potatoes to the bacon grease and cook over medium-low hear, stirring occasionally to make sure they aren't burning, until nicely browned with crispy edges and soft insides, 30 to 35 minutes. Cover the pan as needed to speed up the process.
5. 5 Remove potatoes from the pan. Drizzle with ranch dressing and garnish with bacon crumbles.

By Larney

Ingredients

• ✓ cajun seasoning blend
• soy sauce
• water
• worcestershire sauce
• liquid smoke
• onion powder
• garlic powder
• cayenne pepper
• creole seasoning
• london broil

Instructions

1. 1 Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
2. 2 Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
3. 3 Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

By bamagil

Ingredients

• ✓ cajun seasoning blend
• shrimp
• olive oil
• garlic
• black pepper
• onion powder
• cayenne pepper
• parsley
• lemon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Rinse shrimp under cold running water, dry with paper towels, and transfer to a large bowl. Add olive oil, garlic, Cajun seasoning, pepper, onion powder, and cayenne, and toss to completely coat. Place shrimp in a single layer in the air fryer basket.
3. 3 Cook in the air fryer for 4 minutes. Flip the shrimp and cook until the shrimp are bright pink on the outside and the meat is opaque, about 2 more minutes. Depending on the size of your air fryer, you may have to cook the shrimp in 2 batches.
4. 4 Remove shrimp from the air fryer and serve immediately garnished with parsley and lemon wedges.

By lutzflcat

Ingredients

• ✓ cajun seasoning blend
• egg noodle
• butter
• onion
• green bell pepper
• parsley
• garlic
• crawfish tail
• cheddar cheese
• heavy cream
• mushroom
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Cook and stir onion, bell pepper, parsley, and garlic in hot butter until onion is softened and translucent, about 5 minutes. Stir in crawfish tails and Cajun seasoning; simmer for 5 minutes more.
3. 3 Pour in 1/2 cup Cheddar cheese, heavy cream, and mushrooms; stir until cheese is melted. Stir in cooked noodles and green onions until well combined. Sprinkle with remaining 1/4 cup Cheddar cheese to serve.

By Janessa

Ingredients

• ✓ cajun seasoning blend
• chicken breast
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• sugar snap pea
• asparagus
• celery
• red bell pepper
• green onion
• bamboo shoot
• cashew
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ cajun seasoning blend
• smoked sausage
• onion
• green bell pepper
• jalapeno pepper
• water
• chicken bouillon
• garlic and herb seasoning
• red pepper flake
• bay leaf
• kidney bean
• tomato
• salt
• white rice

Instructions

1. 1 Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
2. 2 Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
3. 3 Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.

By kingdombeyond

Ingredients

• ✓ cajun seasoning blend
• rotini pasta
• olive oil
• tasso ham
• garlic
• onion
• green bell pepper
• green onion
• celery
• basil
• thyme
• hot sauce
• heavy cream
• parmesan cheese
• crawfish tail
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Stir rotini into boiling water. Cook uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Stir in tasso and cook until golden brown, about 5 minutes. Stir in garlic, onion, green pepper, green onions, and celery. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add basil, thyme, Cajun seasoning, and hot sauce; cook for 1 minute.
3. 3 Pour in cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in Parmesan cheese. Cook and stir until sauce begins to thicken slightly, about 3 minutes.
4. 4 Add shrimp; cook until hot, then toss with pasta. Sprinkle with parsley to serve.

By TRAVLEE

Ingredients

• ✓ cajun seasoning blend
• green onion
• water
• jasmine rice
• smoked sausage
• cayenne pepper
• garlic powder
• water
• canola oil
• all-purpose flour
• olive oil
• celery
• green bell pepper
• yellow onion
• chicken broth
• white wine
• olive oil
• chicken breast
• chicken drumstick

Instructions

1. 1 Peel back chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
2. 2 Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
3. 3 While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
4. 4 Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn't burn. Remove from the heat and stir until roux cools and stops cooking, about 5 more minutes.
5. 5 Stir onion mixture and 1 cup boiling water into roux; be careful to avoid spattering. Heat over medium heat until mixture comes to a simmer. Whisk until roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add remaining 9 cups boiling water. Season with remaining 2 teaspoons Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
6. 6 Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown sausage in a skillet with 2 tablespoons of olive oil. Transfer sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
7. 7 While the gumbo is simmering, bring rice and 3 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
8. 8 Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

By Crawfish

Ingredients

• ✓ cajun seasoning blend
• worcestershire sauce
• shrimp
• crabmeat
• white vinegar
• okra
• bacon drippings
• file powder
• tomato sauce
• tomato
• thyme
• bay leaf
• hot pepper sauce
• salt
• sugar
• beef bouillon
• water
• andouille sausage
• garlic
• green bell pepper
• onion
• celery
• bacon drippings
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
3. 3 Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
4. 4 Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
5. 5 Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.
6. 6 Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
7. 7 Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.
8. 8 Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
9. 9 Serve hot and enjoy!

By Mddoccook