Tastee Recipe Cajun seasoning Archives - Tastee Recipe

People Will Line Up And Beg For A Second Helping Of This Comforting Soup

18 September 2017

Anna - TasteeRecipe

Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, bay leaf, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, cabbage ham potato soup, Cajun seasoning, Campbell’s soups, carrots, casserole, celery, chicken base, chicken stock, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dried thyme, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, ham, ham hock, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Fill Your Belly With These Fantastic Flavors!

What I’m going to show you today is one of the yummiest soups I have ever made in my whole life! Trust me; I’ve tried quite a bunch of them, so I know what I’m talking about. At this time of year I basically just ditch all the salads and grilled meals and go for steaming hot bowls of happiness. And they sure make me happy!

When you can get such a delicious meal, with very little effort, it makes you want to cook the same recipe over and over again. And that’s basically what I’ve been doing these past couple of weeks! This soup is not just really yummy – it’s also pretty lean, so you don’t need to worry about your calorie intake.

With a few little tweaks you can make it taste brand new every time! Add a little bit of tomato paste, or use sausage instead of ham and no-one in your family will even realize you’ve been using the same recipe all along! Serve with homemade biscuits or dinner rolls and you’ll get a hearty meal your whole family loves.

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Quick Tip: Add a splash of hot sauce for a bit of a kick!

Gumbo On This And You’re A Sure Winner!

27 December 2016

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken thighs, Borden, brown rice, brown sugar, Cajun seasoning, Campbell’s soups, casserole, celery, Chiquita, Clabber Girl, College Inn, College Inn reduced-sodium chicken broth, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Hunt's stewed tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, shrimp, slow cooker, Thorn Apple Valley, Thorn Apple Valley skinless, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice

There’s this restaurant at the mall near our village that serves the best gumbo, but I have never considered eating at it. I love stew, but I have always thought that Gumbo is a type of really hot dish that has super strong flavors. I am not a fan of strong flavored dishes—they give me a headache. And I have very low spice tolerance. The spiciest thing you can have me eat is the hot and spicy chicken from a fast food restaurant.

Until my best friend experimented with a gumbo dish at my kitchen. She just invaded my kitchen one day, brought out her tablet and opened it to a webpage, and started using my ingredients. She even had the audacity to reprimand me for not having sausage during that time. Who told her to cook in my kitchen anyway? Ugh. Best friend privileges. But I have to confess that I’m glad that she did because I wouldn’t have realized that I was missing a really good culinary experience by not trying gumbo.

Photo courtesy of Erika Marks. Recipe courtesy Reynolds Kitchen via All Recipes.

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Quick Tip: You can serve it with potato salad as your side dish.

Chicken Alfredo, the Cajun Way!

20 October 2015

alfredo, alfredo recipe, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken, boneless chicken breast, boneless skinless chicken, Borden, broth, brown sugar, cajun, cajun alfredo, Cajun Chicken Alfredo, Cajun cuisine, Cajun food, Cajun recipe, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken alfredo, chicken breast, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, dinner, Dole, domino sugar, easy, easy Cajun recipe, easy recipe, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, main course, main dish, McCormick spices, Morton salt, olive oil, one-pot, one-pot dinner, one-pot meal, Pam Cooking Spray, pasta, pasta recipe, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, quick Cajun recipe, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple Cajun recipe, simple recipe, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It may not be your typical chicken alfredo recipe, but this Cajun Chicken Alfredo is delicious. It contains just the right amount of spice to wake up the flavor a bit, but the spice is nicely balanced with half and half, so that even people very sensitive to spice will have no trouble enjoying this recipe. I do love Cajun recipes of all types, but ones like these are especially good for midweek nights when you want something really quick and need to keep cleanup to a minimum. I wouldn’t call this traditional alfredo, but it is certainly a yummy one-pot meal!

I must say I hesitated for a while when I came across this recipe. I do enjoy Chicken Alfredo as much as I do cajun seasoning, but had never thought of combining the two. Turns out it was a great idea!

Recipe and photo courtesy of The Recipe Critic

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Quick tip: Use your favorite pasta noodles and cheese for this dish.

A Delicious, Quick, and Easy Cajun Recipe

07 October 2015

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless skinless chicken, Borden, brown sugar, cajun, Cajun Chicken & Rice, Cajun Chicken and Rice, Cajun food, Cajun seasoning, Campbell’s soups, casserole, chicken, chicken & rice, chicken and rice, chicken broth, chicken recipe, Chiquita, Clabber Girl, College Inn, Cool Whip, Creole seasoning, crock pot, Daisy sour cream, Deep South, dessert, diced tomato, dinner, Dole, domino sugar, easy, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kroger, land o lakes butter, Libby, Louisiana, low-hassle, low-hassle recipe, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian olive oil, Powdered sugar, quick, recipe, rice, rice recipe, Ritz crackers, Ro-Tel, Ro-Tel diced tomatoes, Rotel, Sara Lee, Sargento, simple, skinless boneless chicken, slow cooker, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Thorn Apple Valley, Toll House, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you have some boneless, skinless chicken breasts that you need to use, and you want to kick it up a notch without too much of a time or labor investment, give this Cajun Chicken & Rice recipe a try. Some recipes from Louisiana and the Deep South can be real labors of love. This one is rather quick and easy, yet it still serves up plenty of good Cajun flavor. It makes for a great weeknight dinner option.

I opted to go without the cheddar cheese (which you add at the end, if using), as I wanted a bit of a cleaner, more spicy dish. If you want the dish to be a bit on the softer and creamier side, or if you just really love cheese, then you will want to include it. It’s a delicious recipe, either way – just a matter of your personal preference.

Recipe and photo courtesy of Kevin & Amanda

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Quick tip: Go with the mild Ro-Tel unless you want the dish to be REALLY spicy; hot Ro-Tel tomatoes are properly HOT.

Another Delicious Sampling of the Big Easy

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Big Easy, black pepper, black-eyed peas, Bob's Red Mill, Borden, brown sugar, Bush, Bush's, Bush's Blackeye Peas, cajun, Cajun casserole, Cajun cooking, Cajun food, Cajun seasoning, Cajun Shrimp and Cornbread Casserole, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cornbread, cornbread dumplings, crock pot, Daisy sour cream, Deep South, Deep South cooking, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home recipe, Hunt, Hunt's, Hunt's stewed tomatoes, Hunt's tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Louisiana, Louisiana brand, Louisiana Cajun seasoning, Louisiana cooking, Louisiana cuisine, lunch, McCormick spices, Morton salt, New Orleans, New Orleans cooking, New Orleans cuisine, New Orleans food, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, seafood, shrimp, slow cooker, stewed tomatoes, Thorn Apple Valley, Toll House, tomatoes, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

It may not be as famous as seafood gumbo or jambalaya, but you can get that great flavor of New Orleans and the Deep South in easy-to-make casserole form, too. This Cajun Shrimp & Cornbread Casserole has all of those great savory tastes with just the right amount of spice for a little kick.

And you will be amazed how quickly you can put this together! It’s hard to beat a casserole for convenience, and I have always loved the cuisine of the Deep South (call it a bit of a bias for “home”).

This recipe combines the two in a nice way that I hadn’t tried, and I was very happy with the results. If you like cornbread, you really should try this! My family loved it, and now they’re demanding I make it at least once a month!

Recipe and photo courtesy of Recipe.com.

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Quick tip: If you’re allergic to seafood, try using chicken instead of shrimp.

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