Haven’t tried but sounds delish.
- medium chopped onion
- all-purpose flour
- curry powder
- water
- chicken bouillon granules
- hot cooked rice
- extra-virgin olive oil
- chopped garlic
- red pepper
- oregano
- salt and pepper to taste
PER ENCHILADA:
CAL: 219
FAT: 8g
CARB: 24g
PROT: 14g
SOD: 549mg
- fat-free half-and-half
- flour
SERVING SIZE: 2 enchiladas
CAL: 387
FAT: 17g
CARB: 26g
PROT: 33g
SOD: 1,372mg
- garlic cloves
- butter
- flour
- Parmesan cheese
- chopped pimento-stuffed olives
- lump crabmeat
- 6" corn tortillas
Haven’t tried.
Ok…this was in a grocery store sales flyer. The amounts were not included…I went to the “Chef’s” website, pulled up the same recipe…still no amounts. I guess I will just have to do a guesstament!
- Crab meat
- Eggs
- Red bell pepper
- Red onion
- Cilantro
- Barbecue sauce
- Bread crumbs
My family loves this with the apples. Serve as a sandwitch or with crackers.
- large can oil packed tuna fish
- hard boiled eggs chopped
- golden delicious apple peeled & finely diced
- sweet relish
- mustard
- Hellmans mayonnaise
- salt to taste
I don’t add as much spice as real Cajuns like but feel free to adjust spices to your liking.
Also, all the amounts are “guess-ta-ments”.
- water as needed for everything to float around in
- frozen mini corn on the cob
- several handfuls of red skinned new potatoes
- polish sausage cut in 2 inch circles
- OPTIONAL: Some crawfish can also be used if you like them. Even fresh whole blue crab can be tossed in.
- shrimp...you can leave in shells or take shells off in advance
- snow crab leg clusters
- whole stems parsley
- salt
- Old Bay Seasoning
- Cajun/Creole seasoning
- paprika
- Melted butter or clarified butter for dipping.
- olive oil
- red pepper flakes
- Kosher salt and freshly ground black pepper
- onion
- thin linguini
- butter
- dry bread crumbs
- grated Parmesan
You can purchase the RC Seafood Bisque on-line from Redi-Base. They have a line of mixes intended for commercial restaurant use…you will have to break down their recipes to figure out how much of the redi-base mix you will need, which is what I did with this recipe.
I was enticed to seek out a recipe for my favorite dish at a local cajun restaurant called simply Sauted Shrimp. The sauce was delicious…I have a pretty good “taster” and decided the sauce was not unlike a lobster bisque. I kept searching for what I thought would be a similar recipe and found this.
- milk
- butter
- dry sherry
- cajun/creole seasoning
- paprika
- heavy cream
- peeled and deveined shrimp
- butter or oil to sear shrimp
- just a touch of garlic salt to season shrimp
- RC Seafood Bisque by weight
- cooked Minute Rice
- chopped fresh parsley for garnish
- lemon wedge for garnish