SLAP YA MAMA CAJUN SEASONING RECIPES

Steps:

• In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.
• Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.
• Preheat the air fryer 400F.
• In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.
• Set aside, repeat with remaining shrimp and veggies.
• Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

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.