CAJUN SPICES FOR FISH RECIPES

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SKILLET CAJUN SPICED FISH WITH TOMATOES - SKINNYTASTE



Skillet Cajun Spiced Fish with Tomatoes - Skinnytaste image

Cajun spices, tomatoes, onions and peppers give any white fish extra pizazz and a little kick. Super easy and quick!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

1 tsp olive oil
4 6 ounce pieces white fish fillets (flounder, fluke, tilapia)
3/4 cup onion (chopped)
2 cloves garlic (minced)
3/4 cup diced green bell pepper
2 1/2 cups tomatoes (chopped)
1 tbsp Cajun spice seasoning

Steps:

  • In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.
  • Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.
  • Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15.
  • To serve, place fish on plate and spoon sauce on top. Serve immediately.

Nutrition Facts : ServingSize 1 fillet with sauce, Calories 206 kcal, CarbohydrateContent 10 g, ProteinContent 33 g, FatContent 4 g, SodiumContent 341 mg, FiberContent 2 g, SugarContent 0.5 g

CAJUN CHICKEN GUMBO RECIPE - BBC GOOD FOOD



Cajun chicken gumbo recipe - BBC Good Food image

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

Steps:

  • Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  • Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, FatContent 11.3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 16.5 grams carbohydrates, SugarContent 3.3 grams sugar, FiberContent 2.6 grams fiber, ProteinContent 37.3 grams protein, SodiumContent 2.7 milligram of sodium

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