Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.

Ree's update of America's favorite fettuccine Alfredo includes chicken and Cajun seasoning. Cooking the pasta in the sauce—instead of in a separate pot of boiling water—cuts down on …

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the ...

Blend all of the dry ingredients then mix with the butter. Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is ...

A New Orleans classic, shrimp po’boys combine fried shrimp and tangy remoulade sauce on French bread. Food Network Kitchen’s recipe developers suggest serving them with hot sauce …

Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive …

Preheat the oven to 350 degrees F. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the …

Get Cajun Jambalaya Recipe from Food NetworkDeselect All 12 medium shrimp, peeled, deveined and chopped 4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows …

Deselect All Oil, such as canola oil, hog lard or vegetable oil, for frying 15 pounds pork belly, cut into 1-inch squares Cajun seasoning, such as Best Stop Cajun Seasoning, for sprinkling

Get Cajun Jambalaya Recipe from Food NetworkFor the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a …