Cajun Garlic Butter Sauce - Recipes - Page 3

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Results 21 - 30 of 75 for cajun garlic butter sauce

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21. JIM CAREY'S CAJUN CORNBREAD DRESSING

For seasoning mix, combine, mix ... In a large sauce pan, melt butter and add onions, bell pepper, celery, garlic and bay leaves and cook ... for about 40 minutes.

22. CAJUN - SPICED SHRIMP WITH ROTELLE

In a small bowl, mix ... Melt 4 tablespoons butter in a large skillet over low heat. Add garlic and spice mixture; stir well. ... pepper or hot sauce if desired. Serve immediately. Makes 4 or 5 main course servings.

23. NARCISSA'S CAJUN SHRIMP ETOUFEE

Melt butter in Dutch oven. Saute onions, green pepper, celery and garlic. Mix flour with water and add to sauce with tomato paste and Worcestershire ... Serve over hot rice.

24. CAJUN HOT SAUCE AND SHRIMP

Melt butter in a saucepan over medium ... pepper, jalapeno and garlic and cook about 3 minutes. ... Add tomatoes, tomato sauce and bay leaf, cover, and ... lots of cold beer.

25. CATFISH WITH CAJUN BROWN SAUCE

Arrange fish in single layer ... Saute onion in butter in medium sauce pan, stir in flour, cook ... catfish and hot rice. A mighty tasty dish.

26. CAJUN CHICKEN PASTA

OR Melt butter; add flour and whisk. ... it'll cook in sauce). Cut up chicken across ... green onions, diced fresh tomatoes and diced black olives.

27. CAJUN MEAT LOAF

Melt butter over medium heat or spray ... & green onions, garlic, tabasco, worcestershire and "seasoning ... Definitely not your ordinary meatloaf!"

28. SPICY CAJUN SHRIMP

Preheat oven 400 degrees. Combine ... slices. Add rest of mixture. Heat 15-20 minutes. Serve with crusty bread and dip bread in sauce - heavenly!

29. CAJUN CRAB SALAD

For Mayonnaise: Mince garlic in blender or processor. Add ... honeydew wedges, and 2 lime wedges. Serve, passing remaining mayonnaise separately.

30. CAJUN SHRIMP SOUP

In a large saucepan, sauté green pepper, onion and garlic in butter until tender. Stir in vegetable ... Add hot pepper sauce to individual servings as desired. Yields 4 servings.

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