Tag

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

USE THE RED NEXT PAGE LINK BELOW FOR  THE RECIPE AND INGREDIENTS.

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

If you have a hankering for some good Southern cookin’ and the convenience of a fast one-pot meal, give this Quick One-Pot Red Beans and Rice recipe a try. It’s great flavor without much hassle or time investment.

I love red beans and rice. It’s a classic Southern meal, particularly good for the cooler months. The traditional method involves cooking the beans with some good herbs, spices, and various types of pork until the beans (and other ingredients) practically make a gravy. It’s delicious, but it takes an incredibly long time, and then you have to cook the sausage and rice separately. This recipe lightens things up a bit (some people who aren’t fans of creamier or soupier beans may actually prefer that; I like them both ways), and even more importantly, it combines everything into one easy pot and speeds everything up while still bringing that great Deep South flavor.

Recipe and photo courtesy of Southern Bite

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: If you like extra spicy food, add some red pepper flakes!

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

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

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

If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use a regular or angel food bundt cake pan for this recipe.

It may not be as famous as the Po’Boy, but this New Orleans Muffuletta Sandwich is just as yummy and just as quintessentially Big Easy.  You certainly won’t go hungry munching on this!

I imagine I was a bit spoiled for food choices, living so close to New Orleans for so long.  I took delicious Big Easy-style cuisine, including great sandwiches like the muffuletta, so for granted, it took my moving away for a while to appreciate just how great that it is.  The muffuletta sandwich was actually invented back in the early 20th century by The Central Grocery, located in the famous French Quarter, as a means of feeding VERY hungry Sicilian farmers selling their wares in the French Market.  Since then, this hearty sandwich has become a New Orleans signature dish, and you can have all of that great flavor in the comfort of your own home thanks to this recipe.

Recipe courtesy of Serious Eats.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: I love adding a little bit of hot sauce into these!

Catfish is perhaps best known for being done one particular way, but it tastes very good cooked many different ways. This Catfish With Spicy Pecan Sauce makes for a nice alternative to the usual deep-fried route while still packing that Deep South deliciousness.  And once the requisite milk soaking is complete (a must for most catfish recipes), the cooking goes very quickly.

My part of the country is pretty much the catfish capital of the world.  I think I’ve eaten catfish about as often as I’ve eaten chicken.  I’ve even read a novel by a local author that featured a large catfish as a central figure.  Let’s just say that it is part of the culture in this neck of the woods.  And though I have enjoyed plenty of the good-old Southern, deep-fried variety (and have many a fond memory of eating at all-you-can-eat catfish shacks with my parents, grandparents, and friends), the fact is, it can be very delicious in any of a number of ways.  I think that this recipe makes for a nice, tasty twist that remains true to this fish’s Southern roots.

Recipe and photo courtesy of  Food.com.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Oven baked potatoes are perfect with this dish!

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.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

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