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Cajun Quick Cooking
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CAJUN SEASONING MIX
(This is a basic recipe for Cajun
Seasoning that can be used with
many dishes.)
1 /4
. cup salt
1/4 cup paprika
2 tablespoons cayenne pepper
2 tablespoons onion powder
1 & 1/2 tablespoons garlic powder
1 tablespoon finely ground black
pepper
2 teaspoons sweet basil
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon ground bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground thyme
1/4 teaspoon rosemary
1/8 teaspoon ground ginger
1/8 teaspoon cumin powder
1/8 teaspoon ground tarragon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Combine all ingredients in a mix-
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n his travels across the coun-
try as a cooking school teacher
and food professional, Jude
Theriot has heard two things
loud and clear from his public.
"They want more Cajun cook-
ing, and they want recipes that
are easy to use and quick," said
Mr. Theriot Jude Theriot, a mem-
ber of the International Associa-
tion of Culinary Professionals,
has just completed his fourth
cookbook, Cajun Quick, an an-
swer to today's busy cook.
The book contains recipes for
appetizers, gumbos, soups, salad
dressings, breads, seafood, poul-
try, meats, vegetables and
desserts, all in the Cajun tradi-
tion and all of them can be pre-
pared in 30 minutes or less.
So, if you're in the mood for
some Cajun food, but you don't
want to spend all day in the
kitchen, try some of these tasty
Cajun recipes.
WE'RE FIGHTING FOR YOUR LIFE
ing bowl and mix thoroughly.
Store in a tightly covered glass
jar for use as needed.
This mixture keeps well for up
to 6 months if it is kept cool, dry,
and covered. This mixture can be
used in many Cajun dishes and
also makes an excellent gift for
your favorite Cajun cook.
FRESH FLOUNDER
NIEUNIERE
2 whole, fresh flounders, cleaned
1/2 cup all-purpose flour
1 teaspoon Cajun seasoning mix
(recipe above)
1/4 cup unsalted butter
1/2 fresh lemon, juice only
2 tablespoons unsalted butter,
chilled
2 tablespoons minced fresh
parsley
lemon wedges
Rinse the flounders, with - cold
paper towel. In a large mixing
bowl, combine the flour and Ca-
jun Seasoning Mix. Dredge the
flounders in the flour, taking care
to coat the fish evenly. Heat a
large skillet over medium-high
heat.
When hot, add the 1/4 cup of
butter. When the butter begins
to smoke, fry the fish for about
2 minutes on each side. Remove
the fish and place them on
warmed plates.
Add the fresh lemon juice to
the skillet and blend it in with a
wire whisk. Reduce the heat to
low and whisk in the remaining
butter, 1/2 tablespoon at a time.
Pour half of the meuniere butter
sauce on each fish, and sprinkle
with parsley. Garnish with lemon
wedges. Serves 2.
BOP CHICKEN
1 (3-pound) young chicken fryer
1 tablespoon Tabasco sauce
2 teaspoons Cajun Seasoning
Sauce
1/2 cup pure cane syrup
1 tablespoon Worcestershire
sauce
1/2 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/4 cup corn flakes, crushed
Wash and clean the chicken; then
cut it into serving pieces and pat
them dry with paper towels. Pre-
heat the oven to 400 degrees.
Place the chicken in a large
mixing bowl with the Tabasco
sauce.
Move the pieces around until
all parts of the chicken are coat-
ed.
Season with the Cajun Sea-
soning Mix. Combine the syrup
and Worcestershire sauce and
pour it over the seasoned chick-
en. Stir the chicken pieces until
they are all coated with the syrup
mixture. Let the chicken mari-
nate in the syrup mixture for
about 7 minutes.
In a large mixing bowl, mix to-
gether the cracker crumbs, bread
crumbs, and crushed corn flakes.
Roll the marinated chicken in the
crumb mixture with enough pres-
sure to ensure that plenty of the
crumb mixture sticks to the
chicken. Lightly grease a shallow
baking pan and place breaded
chicken in it. Bake at 400 degrees
for about 25 minutes, turning the
chicken at about halfway through
to brown the other side. Serve
hot. Serves 4 to 6.
SAUTED POTATOES
TERRIOT
1 gallon water
1 tablespoon salt
1 1/4 pound medium red
potatoes, washed well
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