101 Cajun Recipes by TigerTailgating.com

Make Your Party a Cajun Party®! 

Appetizers/Dips
  Cajun Party Cheese Balls
  Cheese Straws
  Cajun Party Dip
  Cream Cheese Dip
  Shrimp Dip
  Spinach & Artichoke Dip
  Fried Pickles
  Bacon Wrapped Oysters
  Grilled Ba  Boudin Balls

Gumbo, Etouffee, Etc
  Chicken & Sausage Gumbo
  Seafood Gumbo
  Shrimp Gumbo
  Fried Turkey Gumbo
  Crawfish Etouffee
  Shrimp Etouffee
  Creole Chicken
  Shrimp Creole
  Crawfish Creole
  Old Fashion Jambalaya
  Chicken & Sausage Jambalaya

Grillingstyle='color:purple'>Grilling
  Grilled Fish
  Grilled Chicken Orleans
  Grilled Portobello Mushrooms
  Grilled Stuffed Pork Chops
  Grilled Shrimp
  Grilled Burgers
  Grilled Turkey Burgers
  Grilled Oysters
  Grilled Chicken Wings

Fried
  Fried Spicy Fish
  Fried Crab Cakes
  Fried Chicken Wings
  Fried Sausage Balls
  Fried Stuffed Jalapeños
  Fried Beer Hushpuppies
  Fried Green Tomatoes
  Fried Jambalaya Cakes
  Fried Turkey

Baked
  Cajun Baked Beans
  Asparagus Amelia
  Baked Green Beans
  Cajun Eggplant
  Garlic Cheese Grits
  Stuffed Onions
  Baked Sour Cream Potatoes
  Crab Stuffed Potatoes
  Dirty Rice
  Baked Tomatoes
  Shrimp Stuffed Bread
  Crawfish Stuffed Mushrooms
  Crab Meat Casserole
  BBQ Pecans
  Bayou Crab Casserole
  Oysters Up
  Oysters Bienville
  Baked Artichokes
  Holiday Soufflé
  Herb-Roasted Potatoes

Boiled
  Boiled Shrimp
  Boiled Crabs
  Boiled Crawfish

Smoked Meats
  Cajun Smoked Brisket
  Smoked Chicken
  Drunken Chicken
  Smoked Pork Tenderloin
  Smoked Turkey
  Smoked Pork Sausage
  Smoked Hot Pork Sausage
  Smoked Dry Baby Back Ribs
  Smoked Wet Baby Back Ribs
  Smoked Burgers
  Smoked Boston Butt

Bisque, Soups and Salads
  Seafood Bisque
  Crab and Corn Bisque
  Cajun White Bean Soup
  Red Beans and Sausage
  Chicken and Artichoke Soup
  French Onion Soup
  Watermelon Soup
  Cane Syrup Vinaigrette
  Honey Italian Dressing
  Orange Cane Vinaigrette
  Ginger Pecan Dressing
  Cajun Coleslaw
  White Bean Salad
  Green Bean Salad
  Creole Tomato Salad
  Creole Chicken Salad
  Spicy Chicken Pasta Salad
  Mama's Potato Salad
  Shrimp Margarita Salad
  Crawfish Pasta Salad
  Spinach Crawfish Salad

Deserts and Breads
  Bananas Foster
  Pear Preserves
  Homemade Vanilla Ice Cream
  Chocolate Mousse
  Strawberry Pie
  Pecan Pie
  Corn Bread
  French Bread

 

 

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Grilling

Grilled Redfish – 1 4 lb fillet of Fish (Redfish) with scales on the skin, 2 T minced garlic, 2 T Seasoning Rub, 2 T olive oil, 1/3 cup melted butter, ¾ cup vinegar or Italian salad dressing, 1 juice of a lemon

Directions: Spread minced garlic over the meat of the fillet, lightly sprinkle Seasoning Rub and refrigerate for about 1 hour, place fillet (scales down) on grill at medium heat and baste with melted butter and lemon juice, close grill and cook for about 45 minutes

Grilled Chicken Orleans – 1 boneless chicken breast, ½ small onion sliced, ½ sliced bell pepper, ½ tsp Seasoning Rub, ¼ stick butter, ½ cup Italian salad dressing

Directions: Place cast iron skillet on grill heated to medium heat, add butter and allow to melt, add chicken breast, cover with onions, bell pepper, Seasoning Rub, Italian salad dressing, cook until done.

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Grilled Portobello Mushrooms – 4 large Portobello mushrooms, Creole Garlic Cajun Marinade

Directions: Baste mushrooms with Cajun Marinade and allow to rest, place mushrooms on grill heated to medium heat, grill for roughly 3 minutes on each side

Grilled Stuffed Pork Chops – 6 1 inch thick Pork chops, ½ stick of butter, ½  tsp Hot Sauce, ½ tsp Worcestershire Sauce, 2 T Seasoning Rub, ¾ lb Italian Sausage, 1 cup chopped onion, 2 T oil, 1 cup Italian-seasoned bread crumbs

Directions: Heat grill to medium heat, slice each pork chop 2 inches on the side about ¾ the way through, melt butter and add hot sauce and Worcestershire sauce to butter, coat the inside of each pork chop, pour remained in a bowl, remove casing from Italian sausage and place contents in same bowl, mix with Italian-seasoned bread crumbs, stuff each chop with mixture, grill pork chops for 12 to 14 minutes or until desired temperature reaches 160°.

Grilled Shrimp – 1 lb large shrimp, ½ stick of butter, 1 tsp Seasoning Rub, 1 tsp Worcestershire sauce

Directions: Heat grill to medium heat, de-vein and rinse shrimp and place in a bowl, melt butter with Seasoning Rub and Worcestershire sauce, cover shrimp with melted butter, place shrimp on veggie grilling tray on the grill. Cook until done.

Grilled Burgers – 2 lbs ground meat (85/15 mix), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T Worcestershire sauce

Directions: Heat grill to high heat, place meat in a bowl, add garlic powder, onion powder, pepper and Worcestershire sauce, mix lightly and make 4 ¼ inch thick patties. Place patties on grill for 1 minute, rotate and let sit for 1 minute, flip and let sit for 1 minute, rotate and let sit for 1 minute. Internal temperature should be around 145°.

Grilled Turkey Burgers – 1½ lbs of ground turkey, ½ lb pork sausage, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 T Worcestershire sauce

Directions: Heat grill to high heat, place meat in a bowl and mix well add garlic powder, onion powder, pepper and Worcestershire sauce, mix lightly and make 4 ¼ inch thick patties. Place patties on grill for 1 minute, rotate and let sit for 1 minute, flip and let sit for 1 minute, rotate and let sit for 1 minute. Internal temperature should be around 145°.

Grilled Oysters – 24 fresh oysters, 1 stick of butter, hot sauce, 2 lemons

Directions: Heat grill to med-high heat, rinse oysters, place oysters in Grilled Oyster Pan with a teaspoon of butter and a couple of drops of lemon juice, cover grill and open any vents and cook for 8 to 10 minutes or until desired doneness, hot sauce to taste.

Grilled Chicken Wings - 2 lbs chicken wings, 1 T Seasoning Rub, 1 stick of butter, 3 T Worcestershire sauce, 1 tsp garlic powder

Directions: Heat grill to medium heat, cut chicken wings at joints and rinse, sprinkle lightly with Seasoning Rub and place on grill, cook until done, melt butter and add Worcestershire sauce and garlic powder, baste cooked wings with wing sauce, serve with ranch or bleu cheese dressing or Tiger Tailgating Seasoning Rub Dip.

 

 

 

 

 

 

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