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Reply
| | From:  Genie· (Original Message) | Sent: 4/25/2008 9:03 PM |
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| | | From: Genie· | Sent: 6/3/2008 8:24 PM |
Shrimp Andouille Jambalaya
Microwave
3 cups Cooked Rice
1 lb Seasoned, Cooked Shrimp
2 cups Sliced Andouille
1 cup Chopped Celery
1 Medium Chopped Onion
1 Clove Minced Garlic
2 tbs Margarine or Butter
4 Medium Cut Up Tomatoes
One 6 oz Can Tomato Paste
1/3 cup Water
1-2 tsp Creole Seasoning
1 tsp Lea & Perrins Worcestershire Sauce
1 Dash Louisiana Hot Sauce
*** Combine rice, shrimp, and sausage in a (1-1/2 quart) casserole
dish; set aside. Combine celery, onion, garlic and margarine in a (1
quart) measure. Microwave on high (100%) 3 to 4 minutes or until
tender. Stir in tomatoes, tomato paste, water, worcestershire sauce,
and hot sauce. Microwave on high (100%) 5 to 8 minutes or until
flavors are blended, stirring once. Add tomato to rice, shrimp and
sausage; stir well. Microwave on high (100%) 8 to 10 minutes or until
heated through.
Yield: 6 Servings
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:24 PM |
Cajun Chicken Nuggets
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/4 teaspoon ground red pepper
2 pounds boneless, skinless chicken breast halves, cubed
Vegetable oil
In a large bowl, combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
Arrange chicken in a 13 x 9-inch microwave-safe baking dish, then drizzle with 2 to 3 tablespoons oil. Microwave uncovered at HIGH for 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels.
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:25 PM |
Cajun Salmon Steaks 2 servings 2 (6 to 8 ounce) salmon steaks, 1 inch thick
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon Cajun spice blend or blackened redfish seasoning
1/2 medium size green bell pepper, stemmed, seeded and diced
1/2 medium size red or yellow bell pepper, stemmed, seeded and diced Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon juice, then sprinkle or rub with 1/8 teaspoon spice blend. Sprinkle peppers over fish in center of the pan. Cover dish tightly with plastic wrap and microwave on HIGH (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer. | |
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:26 PM |
Speedy Jambalaya
1 (5 ounce) can chicken breast
1 (3 ounce) link Cajun-flavor smoked sausage or other smoked sausage
1 (4.4 ounce) package Uncle Ben's Ready Rice, Spanish Style
1/2 teaspoon Creole or Cajun seasoning, or to taste (optional)
Drain chicken; place meat in a 1-quart, microwave-safe bowl.
Cut sausage into bite-size pieces; add to chicken.
Open rice pouch and pour into same bowl. Microwave on HIGH for 90 seconds. Taste, and stir in Creole seasoning, if using.
Makes 2 servings.
Approximate values per serving: 363 calories, 14 g fat, 75 mg cholesterol, 20 g protein, 41 g carbohydrates, 2 g fiber, 2,033 mg sodium, 35 percent calories from fat
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:27 PM |
Codfish Gumbo
Louisiana Roux
1 tablespoon minced garlic
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
1/2 teaspoon leaf oregano, crumbled
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 cups cooked white rice
1 teaspoon salt
2 cups chicken broth
2 (8 ounce) bottles clam juice
1 (16 ounce) can tomatoes, drained
1 pound green beans, 1-inch pieces
1 pound kielbasa, 1/4-inch slices
3 codfish steaks (1 pound each)
Microwave the finished Louisiana Roux at HIGH for 4 minutes, stirring once. Add garlic and microwave 2 minutes more. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 minutes, stirring once. Stir in chicken broth and clam juice. Microwave at HIGH for 6 minutes or until thickened, stirring every 2 minutes. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 minutes longer. Remove from oven and let stand for 10 minutes, then add the kielbasa. Microwave at HIGH for 4 minutes. Add more salt if you wish.
Remove and discard the skin and bones from cod and cut steaks into 2-inch pieces. Add them to the casserole. Cover with vented plastic wrap. Microwave at HIGH for 7 minutes, or until the fish is cooked, stirring gently once or twice.
Serve hot over white rice.
Louisiana Roux
2/3 cup all-purpose flour
1/2 cup vegetable oil
2 cups finely chopped onion
2 cups finely chopped green bell pepper
2 cups finely diced celery
Stir together the flour and oil in a 3-quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice. Add the onion, green pepper and celery, tossing to coat.
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Reply
| | | From: Genie· | Sent: 6/3/2008 8:28 PM |
Jambalaya (Microwave) 1 Stick Margarine ½ Green Bell Pepper, chopped ¾ Cup Chopped Celery 1 Can Cream of Chicken Soup 1 Can French Onion Soup 1 Can Water 1 Lb. Boneless Chicken Breast 1 Lb. Beef Sausage 1 Tbsp. Lemon Pepper 2 tsp. Tony Chachere’s Creole Seasoning 1 ½ Cups Uncle Ben’s Long Grain Rice Cut chicken breasts into bite sized pieces, slice sausage ½ inch thick. Place first 3 ingredients in microwaveable 9 x 13 inch dish. Microwave on high 1 minute or until margarine melts. Stir. Add all remaining ingredients. Mix well. Cover with wax paper. Microwave on High for 10 minutes. Stir and repeat twice. Total cooking time is 30 minutes. Microwave additional 5 minutes if necessary. | |
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