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Cajun Snapper
Cajun Jambalaya
Cajun Etouffee




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Cajun Snapper

1 mediun red snapper, scaled and cleaned
1/2 medium onion
2 Tbsp. melted butter
1 tsp. cayenne pepper
1 tsp. garlic powder
1 medium lemon
1/2 small bell pepper
2 Tbsp. cajun seasoning
4 slices uncooked bacon
2 Tbsp. lemon juice


Take a large piece of aluminum foil and lay two slices of bacon in an X pattern.
Lay the snapper on the bacon and place the other two slices in an X pattern on top
of the snapper. Pour the melted butter on the snapper and add the onion (sliced)
and the bell pepper (sliced) and the lemon (sliced). Sprinkle the cayenne pepper,
cajun seasoning, and garlic powder and add the lemon juice. Seal the fish in the
foil and place on a baking pan. Place in oven at 400F for 40 minutes or
until flaky. Take the snapper out of the foil and discard the rest.

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Cajun Jambalaya

1/4 cup vegetable oil
1 cup smoked diced ham
1 large onion, chopped
1 green pepper, seeded and chopped
1 cup celery, chopped
2 cloves garlic, minced
2 whole skinned and deboned chicken breasts
(cut into 1 inch strips)
2 Tbsp. cajun seasoning
1 quart chicken stock
2 cups rice
1/2 pound fresh shrimp, cleaned and deveined


In a large cast iron skillet, heat vegetable oil. Add ham, onion, pepper, celery
and garlic and cook until vegetables are tender. Add chicken and cajun seasonings
and turn heat to high. Brown well. Add chicken stock and rice, and simmer for 45
minutes. Add shrimp and simmer until shrimp turns pink and firm to the touch.
Serve hot.


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Cajun Etouffee


1 pound peeled crawfish tails
(defrosted if frozen)
1/4 cup butter
1/4 cup flour
1/4 cup olive oil
1 large onion, chopped
1 clove garlic, minced
1 green pepper, chopped
2 Tbsp. chopped parsley
1 tablespoon cajun seasoning
2 cups hot cooked rice


In a large cast-iron pan, melt butter. Stir in flour and cook over medium heat
10-15 minutes until the flour turns golden brown. Add olive oil and stir to
blend. Add onion, garlic, and pepper, and cook until vegetables are tender,
about 15 minutes. Add crawfish, parsley and cajun seasoning. Simmer uncovered
until seafood is tender, about 15 minutes. Serve over hot rice. Serves 4

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