Cajun Recipes

If you're grilling poultry, try this dried herb rub. The flavors are similar to commercial poultry seasoning. It's also great on pork. For a simple basting liquid, mix the rub with olive oil. Or grind the rub very finely and mix it with other liquids, such as apple cider and olive oil, to use as an injector marinade for poultry.

A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map.

We've had this numerous times and it's delicious!

The Duke of Wellington was a highly prominent statesman and soldier of the nineteenth century. This dish, however, bears his name not because he was a great gourmet but because the finished joint was thought to resemble one of the brown shiny military boots which were called after him.

this is mild flavored and not to hot! we really enjoyed it.

Extremely flavorful, be careful to dust lightly with blackening, the combination of the newburg and the spices compliment each other nicely

This is a very traditional jambalaya and you can add shrimp or okra if you wish

This is a very traditional jambalaya, and you can change it to your taste by adding shrimp, okra,etc.

When the boudin is used to make Boudin Balls, it is a simple and excellent party appetizer or hors d'oeuvre and is excellent to serve to boudin lovers who might be reticent about eating boudin at social gatherings in the usual messy but enjoyable fashion!

From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle.