CAJUN SIDE DISH RECIPES

Steps:

• Prep all your vegetables.
• In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
• Season chicken generously with Cajun seasoning, garlic powder and salt.
• Prepare pasta in salted water according to package directions.
• Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken.
• Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
• Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
• Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.
• Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
• Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
• Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.
• Top with chopped scallions and enjoy!

Steps:

• Warm the seafood stock and set aside. In a large, heavy, lidded pot, warm up the roux over medium heat, stirring constantly. If you haven't already, add the onion, celery and bell pepper to the roux and cook for about 3-4 minutes or until vegetables have softened. Add the garlic and cook another minute.
• Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies. Add the Rotel tomatoes. Simmer, stirring occasionally, for about 30 minutes. Stir in the warmed seafood stock and add the salt, pepper, Cajun seasoning, and bring up to a boil. Reduce heat and simmer for about one hour, or until nicely reduced and thickened. Taste and adjust seasonings.
• Add the fish (and other seafood if using) to the top of the sauce, sprinkle it with a bit of additional salt and pepper, cover and simmer for 10 to 15 minutes, or until fish is poached and cooked through. Don't stir!
• Once the fish is poached through, carefully ladle the courtbouillon into a deep soup bowl, over steaming rice. Add a nice, mixed garden salad, a wedge of lemon, some fresh, hot French bread and always, hot sauce to pass at the table.