Friday, April 10, 2009

Cajun Food - Take 2

I will be 'tweaking' my gumbo recipe this weekend, so look for that one and the New Orleans Bananas on Monday. But, I have two more of our Cajun favorites to share with you today.

Cajun Baked Catfish

2 tablespoons canola oil
2 teaspoons garlic powder
1/2 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon hot sauce
1/4 teaspoon pepper
1/2 teaspoon salt
4 catfish fillets *I normally use tilapia instead*

Combine first 8 ingredients. Brush over both sides of the fish.

Spray a 9x13 baking dish and place fish inside. Bake at 450 degrees for 10-13 minutes, fish will flake easily when done.

Shrimp Creole

2 pounds shrimp
1/8 cup olive oil
2 cups chopped onion
1 cup chopped celery
1 large bell pepper - chopped
1 cup green onion - chopped
6 cloves garlic - minced
6 oz. tomato paste
6 oz. tomato sauce
1 and 1/2 teaspoons sugar
chopped parsley - for garnish

Season shrimp with salt and pepper and set aside. Heat olive oil in dutch oven over medium heat. Saute onions, celery, bell pepper and garlic in olive oil. Add tomato paste, sauce and 4 cups water. Cover and cook 1 hour, stirring occasionally. Add more water, if needed. Don't let the sauce get too thick.

Add shrimp, green onions and sugar. Cook over low heat for 30 minutes. Serve over hot rice and garnish with chopped parsley.

Have a great Easter Weekend!!!



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