Cajun Seasoned Potatoes
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
pounds smallish golden potatoes
tablespoons cajun seasoning (See my Recipe Box)
tablespoons flat leaf parsley, chopped
pinch kosher salt, to taste
Preheat an aluminum sheet pan in your oven to 350°F.
Slice your potatoes in half on a diagonal and place into a large bowl.
Drizzle with the olive oil.
Sprinkle with the tablespoon and a half of Cajun seasoning.
Toss and spread out onto the hot sheet pan.
Place back into the oven for 60 minutes, tossing every twenty minutes.
Remove and sprinkle with a little kosher salt and let cool slightly.
Toss the potatoes with chopped parsley and serve.
Cajun Boiled Red Potatoes
This recipe for Cajun Boiled Red Potatoes is one of my original recipes. It reminds me of the potatoes from my family’s seafood boils.
Over 20 years ago I came up with this recipe when my family moved from Louisiana to Florida.
My in-laws would mail us a care package every few weeks with our favorite cajun seasonings and foods.
Additionally, these Cajun Boiled Red Potatoes became a favorite family recipe.
Even though we could eat seafood in Florida, it wasn’t the same as our Louisiana crawfish and crab boils.
The recipe for the boiled potatoes uses almost all the same seasonings we put into our cajun seafood boil recipe.
Thus, making them taste like the crab and crawfish boiled potatoes.
Related Articles & Videos
Flavor Profile Mexican oregano brings robust flavor to Mexican, Tex-Mex and South American cooking. We love its peppery, citrusy flavor in.
Prawn isn’t just British for shrimp. The two sea creatures, while similar in flavor and deliciousness, have their differences. The next time.
If you’re a baker, you love to make quick breads. If you’re scared of baking, chances are you still love to make quick breads. And no matter.
2. Cajun Chicken Pasta
We&rsquove all seen Cajun seasoning before, and maybe you&rsquore wondering what that actually means.
Cajun seasoning is a blend of paprika, cayenne pepper, garlic powder, onion powder, some herbs, salt, and pepper.
I&rsquove seen the herbs vary from recipe to recipe, but it&rsquos relatively straightforward if you want to make your own.
I just love the combination of smoky sausage with juicy chicken, and you can never go wrong with extra cheese!
Crispy Cajun Oven Baked Fries Recipe
I’ve received a lot of requests for crispy oven baked fries lately. I guess some of yall are trying to give up those addictive, mystery fast food crack fries. I’m right there with ya because I absolutely LOVE Bojangles fries! Something about dipping those salty, spicy seasoned fries into cold ketchup is close to heaven to me.
You’ll love this recipe for oven baked fries. Everyone that tastes them loves them no matter if they are seasoned with cajun spices or just sprinkle with salt. They bake up crisp on the outside and hot and tender on the inside. And boy oh boy are they spicy and well seasoned, just the way I like’em!! (I make a few unseasoned on the side for Isaac) Give me a side of chili sauce or ketchup and I’m a happy girl.
I don’t miss the taste of fast food fries at all. So when the craving for the Golden Arches come knocking on the gates of your soul just head into the kitchen and whip these babies right on up. They’re healthier and taste much better than anything you can get from fast food joints.
Super big props to Cooks Illustrated for such an amazing baked fries technique. Letting them soak in water and covering with foil in the beginning really helped crisp them up.
Cajun Roasted Potatoes with Creole Dipping Sauce
I can never go wrong serving potatoes at my house. And since my family also loves spicy food, these Cajun Roasted Potatoes with Creole Dipping Sauce were a huge hit.
Don’t worry, they’re not too spicy, and you can always adjust the heat level to suit your tastes. But whatever you do, you’ve got to try these potatoes!
These tasty potato wedges are seasoned with garlic powder, paprika, some cayenne pepper and other seasonings, then baked until crispy.
And the best part–you dip them in a creamy Creole sauce! Think spicy, kicked-up fry sauce (and who doesn’t love fry sauce?).
And like I said, you can always use a little less cayenne on your potatoes and in your dipping sauce if you’re concerned about the heat level. Made as is, they’ve got a nice level of heat without being over-powering.
We eat a lot of potatoes around here, and this is one of our favorite ways to enjoy them. I’ve found that red or yellow potatoes work best, but good old Russets will work great too!
This is a great potato side to serve with burgers or steaks. I like to think of it as a spicy french fry. And a burger just isn’t complete without french fries!
For ultimate crispiness, I recommend spreading your potato wedges over two large baking sheets, and rotating them half-way through baking time. And yes, you really should use ALL the seasoning.
I just know you’re going to love these amazing Cajun potatoes. They’re definitely a new favorite and our house, and I think they will be at your house too.
Cajun Seasoned Roasted Vegetables
Cajun-seasoned roasted vegetables are a nice change-up from the classic dish and makes for a delightful healthy side dish.
Born on the bayou? Yeah, me neither. You may have the same alligator chasing air boat day dreams as I, wherein there&rsquos an old rickety cabin with a weathered white beard overall clad cigar smoking banjo player. He plays, you float by on your alligator chasing air boat and at the end of the day everyone eats gumbo. That is, provided your day dreams are as specific as mine.
If you enjoy rollin&rsquo on the Cajun food day dream river, if you need vegetables in your life, if you&rsquore trying to coax the toxins out of your post-Easter Brunch body, if you like to eat&hellipCajun your veggies, baby and don&rsquot ever look back!
Credence Clearwater Revival is the non-food item portion of this recipe. If you&rsquore a food and music pairing person &ndash no doubt you are, you vixen, you &ndash CCR&rsquos what you put on your Pandora while you prance about the kitchen chopping vegetables, flinging spices like you&rsquore hearing it through the grapevine looooud and clear.
This is without a doubt the easiest roasted vegetable recipe you will ever lay eyes on. The Cajun seasoning is your key to success. It puts flavor all up in your veggies so effortlessly. You can use virtually any vegetables you like with this recipe.
Put aside those pastel colored candies for a minute, Pandora you some CCR and get to choppin &ndash you can really un-do a lot of doing with a roasted vegetable dish. Scout&rsquos honor.
Air Fryer Cajun Potatoes
These easy Air Fryer Cajun Potatoes are a quick and easy side dish with a kick! I love roasted potatoes in general, but these air fried ones come together super quickly leaving your oven free for other dishes. The potatoes have a perfectly pillowy-soft center and the seasoning adds spice to jazz up any meal. Not only do they make a great side dish paired with a veggie and a meaty main dish, but they’d be great served like home fries at breakfast or as part of a brunch spread. A satisfying 4.4 ounce serving of these Air Fryer Cajun Potatoes is just 155 calories or 4 Green, 4 Blue or 1 Purple WW (Weight Watchers) SmartPoints!
Don’t be intimidated by making your own Cajun seasoning, it will only take you a couple minutes to measure out a few spices. Chances are you have most of them (if not all) in your cupboard already! I wouldn’t say these potatoes are super spicy, but they have a good kick and a bit of heat in the aftertaste. If you’re not a Cajun fan, you can also easily replace the seasoning with salt and pepper to taste, a garlic and herb blend, or any other seasonings you prefer.
I weighed the whole batch of Air Fryer Cajun Potatoes after cooking to determine the serving size, and they weighed 17.6 ounces total. I wrote the recipe as 4 servings of 4.4 ounces each, but I figured this information might be helpful in case you want to split the servings differently!
If you don’t have an air fryer and would like to make this recipe in your oven, I suggest putting the potatoes in at 425 degrees for about 30-35 minutes, like you do with my Roasted Fingerling Potatoes.
Homemade Cajun seasoning
This homemade Cajun seasoning is a great way to use up the spices in your pantry. So often, we buy a jar of something because a recipe calls for a teaspoon, then we don’t know what to do with the rest of it.
Here’s one way to use them up. Make your own spice blends instead of buying them.
If you have a well-stocked spice cabinet, I can almost guarantee that you already have everything to make this seasoning blend.
I use salt in my blend because everything needs salt, especially potatoes. If you prefer to leave it out, by all means, do so.
Teal Stuffed with Mustard Greens and Sweet Potatoes
This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a spicy stock just long enough for the meat to yield its tenderness into a cauldron of rich, savory gravy. Now, we’re cooking Cajun.
Wild ducks bathed in an aromatic gravy are tender and tasty in this one-pot braise and a classic Teal Stuffed with Mustard Greens and Sweet Potatoes recipe using wild game. (All photos credit: George Graham)
Cajun men love to cook. I’ve often written about how the food culture of South Louisiana includes methods, techniques, and Cajun recipes that come directly from the hunting lodges, fishing camps, and oil industry outings that are mostly male-only kitchens. In these parts, men take great pride in their Cajun cooking and are eager to share their knowledge.
Now, I’m not talking about your standard kitchen fare, but when it comes to wild game, heavy beef, whole hog, seafood of any kind, or most anything cooked over fire, propane or smoking embers, Cajun men are as fluent in cooking terminology, and culinary methodology as anybody.
My friend Ted Beaullieu is one of those men. I am privileged to be a part of a group of men that get together periodically and take turns cooking up a manly spread. At one of these gatherings, Ted cooked up a wild duck dinner that was the inspiration for my Teal Stuffed with Mustard Greens and Sweet Potatoes recipe today.
Cleaned and dressed, these teal are ready for the pot.
Green-winged teal is a breed of duck that show up first in the sights of seasoned duck hunters of South Louisiana. It’s a small, fast-flying, warm-weather bird that migrates early in the coastal marshes and rice-field flyways of Acadiana. The 16-day, September teal season ensures that Louisiana duck camps have a steady stockpile of duck meat in their freezers. Although with a limited amount of all-dark meat, the feeding habits (aquatic grasses and agricultural crops) of these birds make for good eating. And Ted’s Teal Stuffed with Mustard Greens and Sweet Potatoes makes it easy to bring out that flavor. It is a unique technique, as it uses a boiling method to render the birds tender. As with most long braises, my inclination (and training) is to brown the meat in fat before adding stock, but with Ted’s method, this is not only unnecessary but gets in the way of the ultimate goal—the gravy. You see, these birds are covered in liquid, and it is the long, slow boil that reduces the stock into a thick gravy.
In my Teal Stuffed with Mustard Greens and Sweet Potatoes recipe version, I’m adding sweet potatoes in two stages. First, I like how the sweet potatoes reduce along with the birds that add a sweet, thickening to the gravy, and the final addition of diced potatoes at the end provides color and contrast to the final dish. Additionally, I add a couple of pieces of smoked meat to my braise for the flavor it gives the gravy. Oh yeah, this is duck camp cooking at its best, and an easy technique to add to your home kitchen repertoire.
In this Teal Stuffed with Mustard Greens and Sweet Potatoes recipe, a long, gentle boil tenderizes the duck and reduces to a thick, flavor-filled gravy.