Stuffed Peppers: Cajun Style Stuffed Peppers

Jan 01, 2009 This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!

—NancyL 

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Burgers: Cajun Style Burgers

"These are spicy burgers cooked on the grill and topped with a hot barbeque sauce. Serve with hamburger rolls, lettuce, tomato, and red onion." — MOLSON7 

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Ribs: Garlic Cajun Ribs

Jan 22, 2008 Use a salt free Cajun seasoning, but watch out for MSG, if you don't want it. Then maybe add Sea Salt to taste instead of so much iodonized salt. Maybe add just a little of your chosen salty seasonings at a time until it tastes right. Be careful in your choice of bbq sauce too. Hidden salt and/or MSG builds up and can ruin a wonderful recipe like this. I love salt but come on....I like to use a Zatarain Shrimp boiling bag in the water and Mrs Dash for a salt free zippy seasoning on the ribs. My brothers say that precooking ribs in any way is a sacrilege to good bbq cook! They cook them in a heavy duty covered pit for hours (Like four)with wood chips pre-soaked in soapy water and then drained and wrapped in foil(the chips, not the ribs!) just above smoking temperature. You have to be very careful that the fire doesn't get too hot or go out altogether. Way too much work for me, but then I'm a "wimmen". Bon appetite, chers. PS once you get the bbq ribs right, try these tips and eat them right out of the boiling pot! Just simmer them in seasoned water until tender, about twice as long. Throw some corn or red potatoes to the mix but add a little more salt because both of these veggies soak up the salt.

—Bebe 

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