I know how much you guys are a fan of one-pot meals! I love them too! That’s why I have so many on my site. So I know you guys are going to love this One Pot Blackened Shrimp and Sausage too! It’s got such great flavor guys! It’s a little like this other favorite!

What do you need to make this One Pot Blackened Shrimp and Sausage Recipe?

• smoked pork sausage
• peeled shrimp, medium count
• yellow onion
• blackening seasoning
• chicken broth
• water
• fettuccine pasta
• heavy cream
• fresh parsley
• FULL RECIPE IS BELOW.

How easy is this recipe to make?

• This recipe is really easy especially since it is a one-pot meal!
• Just brown your sausage and onion in a non-stick skillet followed by your seasoned shrimp.
• Stir in chicken broth and cook pasta.
• Finish it off with heavy cream.
• FULL RECIPE INSTRUCTIONS BELOW.

Tips for this recipe:

• Use your favorite smoked sausage. We use a local brand.
• Remove tails from shrimp or leave them on for a prettier presentation.
• Use really any pasta you like. My kids like fettuccine, but you could use bow-tie or penne pasta for this recipe as well.
• I like to use a non-stick skillet since I’m cooking pasta in this recipe. I have this one here and it is a favorite.

Email Subscription | Facebook | Instagram | Pinterest

One Pot Blackened Shrimp and Sausage Pasta

Yield: 6

Sauteed sausage and blackened shrimp with a creamy Cajun flavored Alfredo sauce.

No Ratings

Print

Ingredients

• 1 lb. pork sausage
• 1 lb. shrimp, medium count
• 1 onion, chopped
• 2 tsp blackening seasoning, divided
• 32 oz chicken broth
• 2 cups water
• 12 oz fettuccine pasta
• 1 cup heavy cream
• 2 tbsp fresh parsley

Instructions

1. Slice sausage and brown in a large saute pan over medium high heat until mostly browned for about 4 minutes. Add chopped onion and continue cooking over medium high heat for about 10 minutes. Remove sausage and onion from pan.
2. Season shrimp with 1 1/2 tsp blackening seasoning. Add to pan after removing sausage. Stir and cook for about 2 minutes. Add sausage and onion back to pan.
3. Add in chicken broth and water. Bring to a boil. Add fettuccine pasta (uncooked). Spread out pasta into liquid and continue to boil and stir occasionally until pasta is cooked.
4. Stir in heavy cream and season with remaining blackening seasoning. Allow to simmer over medium for about 5 minutes.
5. Top with fresh parsley and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Farberware 21582 Dishwasher Safe High Performance Nonstick Frying Pan with Glass Lid / Nonstick Deep Skillet, 12 Inch, Black

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other One Pot Recipes You May Like:

• One Pot Cajun Pastalaya – A Jambalaya Pasta
• Easy One Pot Pizza Pasta
• One-Pot Beefy Broccoli Rice
• One-Pot Cabbage Casserole

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

The post One Pot Blackened Shrimp and Sausage Pasta appeared first on Diary of A Recipe Collector.

Fried chicken sandwiches are all the rage lately, and they are super easy to make at home!  These easy Cajun Fried Chicken Sandwiches are paired with a quick cajun sauce that we make all the time down here in Louisiana!

What do you need to make these Cajun Fried Chicken Sandwiches?

It’s only a few things needed!  That’s why I love making these.  Plus, the kids eat them up really well!

• thin-cut boneless skinless chicken breasts
• creole seasoning
• all-purpose flour
• baking powder
• vegetable oil
• brioche buns
• bread and butter pickle slices
• mayonnaise
• ketchup

The key to frying up these chicken sandwiches quickly and making them tender is pounding the chicken out.  This is easily done with a meat mallet, but you can use a heavy skillet if that’s all you have.  Do this between two sheets of plastic wrap before seasoning the meat.  I promise, this step is not hard!! 

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Follow on Instagram for More Recipes and Fun!! 

The post Easy Cajun Fried Chicken Sandwiches appeared first on Diary of A Recipe Collector.

I’m so excited to share this special dinner idea with you guys!  These Cheesy Cajun Shrimp Enchiladas are a special treat and would make a great dinner for company.  The homemade cheese sauce is so delicious, and you will want to put it on everything from pasta, to pistolettes, and these shrimp enchiladas!

This is truly a recipe you will want to have on hand when you are in the mood to cook something decadent.  And you know,  it will be pretty easy if you are familiar with my recipes!  I am the self-proclaimed queen of the easy recipe!  

These Cheesy Cajun Shrimp Enchiladas include one of my most-used ingredients in my kitchen, Tony Chachere’s Original Creole Seasoning.  I basically couldn’t survive without it, folks!  It is the perfect Cajun seasoning that brings every dish up a few flavor notches!

Ingredients Needed to Make These Enchiladas:

• olive oil
• butter
• chopped onion
• chopped green bell pepper
• Tony Chachere’s Original Creole Seasoning
• minced garlic
• canned diced tomatoes with green chiles
• shrimp
• chili powder
• cumin
• all-purpose flour
• half and half
• processed block cheese
• shredded Colby Jack cheese
• flour tortillas
• cilantro

Hope you try it soon!

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Cheesy Cajun Shrimp Enchiladas

Cook Time: 40 minutes

Total Time: 40 minutes

Cheesy Cajun Shrimp Enchiladas - Shrimp smothered in a homemade cheese sauce with Creole spices rolled into flour tortillas and baked.

No Ratings

Print

Ingredients

• 1 tbsp olive oil
• 3 tbsb butter
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 tsp Tony Chachere's Original Creole Seasoning
• 1 tsp minced garlic
• 10 oz. can of diced tomatoes with green chiles
• 1.5 pounds shrimp (70/90 count)
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 tbsp all purpose flour
• 2 cups half and half
• 4 oz. processed block cheese
• 2 cups shredded Colby Jack
• 8 tortillas
• cilantro for topping

Instructions

1. In a large saucepan, heat butter and olive oil over medium high heat. Add onion and bell pepper. Season with 1 tsp Tony Chachere's Creole Seasoning. Saute for about 8 minutes or until onions are clear.
2. Add minced garlic and diced tomatoes. Stir and saute about 5 more minutes.
3. Season shrimp with 1 tsp Tony Chachere's Creole Seasoning and add to onion mixture.
4. Add chili powder and cumin, stir, and cook for 3 or 4 more minutes.
5. Add flour and stir cooking it for about a minute.
6. Reduce heat to medium and add half and half. Bring this to a simmer. Once simmering, add cheeses, stirring to melt. Remove from heat once melted.
7. Lay a tortilla in a large casserole dish. Place cheesy shrimp filling onto the tortilla and roll up while in the dish. Repeat with remaining tortillas pressing them together to fit at least 7 or 8 tortillas. Top with about 1 cup of extra sauce and 1 cup shredded cheese. Bake at 400 degrees for 8 minutes.
8. Top with cilantro and can serve each with leftover sauce. *Leftover sauce is also great over pasta!

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Cajun dishes you might like:

• One-Pot Sausage and Red Rice
• Shrimp Stuffed Peppers
• Easy Popcorn Fried Shrimp
• Shrimp and Artichoke French Bread

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Cheesy Cajun Shrimp Enchiladas appeared first on Diary of A Recipe Collector.

Perhaps you’ve made a version of a baked chicken and rice.  And if you have not, this Cajun Baked Chicken and Rice is a great one to try out! 

You literally mix everything in a big bowl, pour it in a casserole dish, and top it with seasoned chicken.  The oven does all the work!

 I have used both boneless and bone-in chicken thigh in this recipe. They both work great!

The sausage, the onions, and the creole seasoning baking up will leave your home smelling like home-cooked heaven too.  Serve it with a salad or some green beans, and you have yourself a wonderful dinner.  

Tips for making Cajun Baked Chicken and Rice:

• Use your favorite brand of smoked sausage.
• Feel free to substitute the creamed soups.
• Place a pan under the dish while it bakes to catch any drips.
• Use a deep 13 x 9 dish.

Easy Cajun Baked Chicken and Rice

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Cajun Baked Chicken and Rice - An easy to put together delicious chicken dinner recipe that will leave your home smelling amazing!

No Ratings

Print

Ingredients

• 10.5 oz can cream of mushroom (low sodium)
• 10.5 oz can cream of chicken (low sodium)
• 10.5 oz can french onion soup
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 cloves garlic, chopped
• 2 cups medium-grain rice (uncooked)
• 1 cup water
• 1 1/2 tsp creole, divided
• 4 tbsp butter, cubed
• 6 pieces of bone-in dark meat chicken (I used 4thighs and 2 legs)
• 3/4 lb smoked sausage, sliced

Instructions

1. Preheat oven to 350 degrees and spray a large deep 13 x 9 casserole dish with cooking oil spray.
2. In a large bowl, mix cream of mushroom, cream of chicken, french onion soup, diced onion, diced pepper, rice, water, sliced sausage, and 1/2 tsp creole seasoning.
3. Pour into casserole dish.
4. Season chicken pieces with 1 tsp of creole seasoning. You can add more or less seasoning depending on your preference.
5. Place chicken on top of rice mixture. Top with cubed butter. Cover tightly with foil. Place casserole dish onto another pan to catch any drippings as it cooks. Bake for 1 1/2 hours. Remove from oven, remove foil, increase heat to 400 degrees, and bake for 25 to 30 more minutes.
   NOTE: If using boneless chicken thighs, bake covered for 1 hour and then uncovered for 25 minutes. I like to then turn on the broiler for a few more minutes.

Notes

NOTE: If using boneless chicken thighs, bake covered for 1 hour and then uncovered for 25 minutes. I like to then turn on the broiler for a few more minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  MALACASA 4.4 QT Baking Dish, 9x13 Large Casserole Dish for Oven, Ceramic Baking Pan, Rectangular Lasagna Pan Deep with Handles for Baking, Durable Microwave Oven Safe, Wedding Gift,White, Series BAKE-BAKE
• 
  P&P CHEF Lasagna Pan, Rectangular Cake Pan Roaster Pasta Baking Cookie Sheet Pan Stainless Steel, 12.75”x10”x3.2”, Heavy Duty & Durable, Oven & Dishwasher Safe

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Follow on Instagram for More Recipes and Fun!!

Other recipes you may like:

• One-Pot Cajun Black-Eyed Peas and Rice
• Simple Instant Pot Jambalaya
• Rice Cooker Sausage Jambalaya
• One-Pot Sausage and Red Rice

Other recipes to serve with Cajun Baked Chicken and Rice:

• Cucumber Tomato, and Onion Salad
• Cornbread Salad
• Turtle Brownies

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Cajun Baked Chicken and Rice appeared first on Diary of A Recipe Collector.

So we’re back from our beach vacation!  We spent one whole week in Gulf Shores, Alabama.  We had such a nice time!  Now I use the word “vacation” very loosely.  Every year I remind my husband that it will not be time to sit on the beach and relax like we did before children.  Our purpose is simple.  Entertain the kids and make memories.  We will have our own little relaxing vacation later this summer when we celebrate our lucky 13th wedding anniversary.

We really had such a great time!

We stay at the same beautiful condo every year.  This year the water was absolutely beautiful!  We went to the waterpark, did a bungee trampoline, built sandcastles, played in the waves, walked the beach, and of course, SWAM IN THE POOLS!  The last thing is pretty much what took up a good amount of our time.

Did I mention we had a good time?  But all good things do come to an end.  I was glad to come back home.  A week away does make you miss your comfortable home and surroundings.  Plus I ate so much food and snacks and CARBS on this little vacation that I need to make meat and veggies my only food groups for the next month!!  Holy cow!  I sort of let myself really indulge on these sorts of trips.  Oh well!  That’s what they’re for, right?

So now that I’m back home, I need to break out the green leafy vegetables.  I’ll start with this wonderful Cajun Shrimp Cobb Salad.

I love a good hearty salad so much more than one that is just filled with cucumbers, lettuce, and tomatoes.  This one has so many good things happening!

Cajun boiled shrimp, BACON, eggs, big slices of green onions, green bell peppers, and those crispy fried onions I love to munch on at Thanksgiving!  Really folks!  This is my kind of salad!

Now, as far as the dressing goes, you can really top it with whatever floats your boat.  I am a hard-core ranch lover, so that was my no-brainer choice.  But if you are a traditional cobb salad lover, then you may want some blue cheese or perhaps you just want a vinaigrette.  Go with what sounds good to you!

Cajun Shrimp Cobb Salad

Yield: 2 salads

No Ratings

Print

Ingredients

• 6 cups water
• 2 tsp creole seasoning
• 1 lb. small shrimp, peeled
• 1 head chopped romaine lettuce
• 6 green onions, roughly chopped
• 1 small bell pepper, chopped
• 6 slices bacon, cooked and chopped
• 4 boiled eggs, quartered
• 3/4 cup packaged crispy fried onions (found with salad toppings or with canned vegetables)
• Dressing of your choice ( I used 3 to 6 tbsp good-quality ranch)

Instructions

1. Add six cups of water to a medium saucepan. Bring to a boil. Add creole seasoning and shrimp. Boil for 2 minutes. Remove pot from heat and let sit in boiling water for about a minute. Strain in a colander.
2. In each serving bowl, place a good amount of romaine lettuce down first.
3. Top with remaining ingredients and boiled shrimp.
4. Top with dressing of your choice.

Notes

*I purchase packaged frozen Gulf shrimp (150 count), but you could always use bigger shrimp and chop smaller after boiling.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Looking for other great recipes?

Layered Salad

Cajun Boiled Shrimp Stuffed Baked Potato

Boiled Shrimp Pasta Salad

The post Cajun Cobb Salad appeared first on Diary of A Recipe Collector.

Garlic Shrimp Scampi Poboys – Spicy garlic butter shrimp and jalapeños piled high into a sub roll make for an excellent napkin-worthy sandwich.

 I couldn’t pick a more perfect day to post this recipe.  We are leaving today to head back to The Big Easy!  It’s cheer competition time once again.  I LOVE going to New Orleans!  It is a place like no other.  This trip hopefully will be able to include a little more French Quarter shopping than last time.  We compete Saturday morning and Sunday morning….early…hello time change…how nice of you to come this weekend!

I’m hoping to take the kids to see the cathedral too and attend mass.  It is so gorgeous in there!

Last time was the first time for us to take kids to NOLA.  My daughter likes to be Miss Independent at times.  We all  decided to take a little walk down to eat at the French Market.  I tried to get her to hold my hand because walking along busy streets kind of makes us mommies nervous.  She didn’t want to and said she was just fine walking on her own.  That is….until we had the first random person come up to us trying to get us to buy something.  From that point on, she stayed very close and held my hand.  Yes my dear…mommy knows what she’s talking about!

So one of my favorite things about New Orleans is the food, of course.  It just makes sense.  New Orleans=Great Food

Well this little Garlic Shrimp Scampi Poboy is something that totally represents our food culture down here.  It’s filled with the spicy flavors we all love down here.  It’s also one of those messy sandwiches.  Apparently I’m liking messy sandwiches this week.

Have no fear, I’ll be back next week to sweeten things up around here and tell you all about our trip.  I’ll also post some pics on Instagram too!

Garlic Shrimp Scampi Poboys

Garlic Shrimp Scampi Poboys - Spicy garlic butter shrimp and jalapeños piled high into a sub roll make for an excellent napkin-worthy sandwich.

5.0 Stars (1 Review)

Print

Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 2 lbs small shrimp (150 count)*
• 1 tsp kosher salt
• 1/4 tsp cayenne (red) pepper
• 2-3 cloves of garlic, finely chopped
• a pinch red pepper flakes
• juice of 1/2 lemon
• 1 tbsp chopped fresh parsley
• hoagie rolls, split and buttered
• thinly sliced provolone cheese (3-4 slices per sandwich)
• Topping: mayo, chopped pickled jalapenos, shredded lettuce

Instructions

1. Melt butter and olive oil over medium high heat. Lower heat a little if butter is melting and bubbling too quickly to prevent it from burning.
2. Add shrimp and garlic and season with salt and cayenne pepper. Stir and cook for about 5 minutes or until all shrimp are pink and cooked through.
3. Turn off heat and add crushed red pepper flakes, lemon juice, and parsley.
4. Place split and buttered hoagie rolls under broiler in oven for about 3-4 minutes. Remove from oven.
5. Place 3 slices of cheese on bottom of roll. Top with shrimp and spoon some of the garlic butter sauce over shrimp. Top with one more slice of cheese.
6. Spread top half of bun with a little mayo and finish off with shredded lettuce and chopped pickled jalapenos. Wrap in foil or parchment until ready to eat.

Notes

*I buy frozen pre-peeled shrimp (150 count). If you can't find these you can use a medium size shrimp.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other recipes you might like:

Mega Meatball Subs

Garlic Shrimp Alfredo Pizza

Cajun Boiled Shrimp Stuffed Potato

80+ Shrimp Main Dishes

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Garlic Shrimp Scampi Poboys appeared first on Diary of A Recipe Collector.

When I was younger, my mom was always the cook in the house.  Slowly that started to change around the time I moved out ( I was the baby).  I guess maybe she was tired??  My dad then became the Sunday cook at home.  I think it was a very welcome change for my mom.  I know I sure love it when my husband cooks on Sundays.

So my dad has definitely come up with his own versions of different Cajun dishes.  This etoufee (pronounced eh-too-fay) is one of those dishes.  I really loved his version when I first tried it, and I wrote down everything he did several years ago.  It is now one of my most favorite dishes to make.

Now much like other cultures, Cajun cooks all have their own versions of dishes.  You can go down the street  and my neighbors etoufee may taste nothing like mine.  Don’t get me started on restaurants.  I’m often really leery of ordering etoufee or gumbo anywhere.  I’m often disappointed because its not like what we have at home.

Another interesting point too is that New Orleans dishes are not always similar to our dishes here in Southwest Louisiana.  Some New Orleans gumbos have tomatoes in them, which is not how we do it over here.   But they all do start out the same way….with onions, celery, and bell pepper…the Cajun Trinity.

That’s exactly how this one starts, and then a little secret ingredient is added.  My dad always adds a little beer to his, and I really love the flavor it creates.  You can get a similar flavor from white wine.  If you don’t like to use alcohol, just double the amount of chicken broth in the recipe.

Basically, there is no wrong way to do this.  Everyone loves their own family recipes not just for the taste, but for the memories they bring to your mind as well!  I hope that you give this version a try and love it too!

Shrimp Etoufee

5.0 Stars (1 Review)

Print

Ingredients

• 1/2 stick butter
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2-3 stalks celery, finely chopped
• 1/2 green bell pepper, chopped
• 1 tsp creole seasoning
• 1 lb shrimp, seasoned with 1 tsp creole seasoning (small shrimp work best)
• 1 cup chicken broth
• 1/2 can beer or 1 cup of white wine
• 1 can cream of mushroom
• Optional Toppings: chopped green onions and chopped fresh parsley
• Cooked rice

Instructions

1. Heat butter and oil over medium high heat.
2. Add onions, celery,and bell pepper. Season with 1 tsp creole seasoning. Saute for about 10 minutes.
3. Add shrimp and saute for about 5 minutes.
4. Add chicken broth and beer or wine. Bring to a boil.
5. Add cream of mushroom soup. Stir well. Reduce heat to medium low and simmer covered for about 30 minutes.
6. Meanwhile prepare rice.
7. Serve over cooked rice and top with parsley or green onions if desired. *We prefer medium grain rice in my family.

Notes

If you don't like to use alcohol in cooking, you can just double the amount of chicken broth.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Le Creuset LS2501-2867 Signature Enameled Cast-Iron Round French (Dutch) Oven, 7-1/4-Quart, Cerise
• 
  Rachael Ray Hard-Anodized Nonstick 8-Quart Covered Oval Pasta Pot with Pour Spout, Gray with Orange Handles
• 
  Paula Deen 16992 Riverbend Nonstick Chicken Frying Pan / Fry Pan / Skillet with Lid and Side Handles - 12.5 Inch, Red

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 To see my other Cajun Cookin’ posts, click here.

Need a good Sunday dessert idea, try these:

Not Yo’ Momma’s Banana Pudding

Chocolate Dream Mousse Trifle

The post Shrimp Etoufee appeared first on Diary of A Recipe Collector.

A Copeland’s of New Orleans Restaurant copycat-Mashed red potatoes seasoned and boiled in crab boil!!

So this dish is not your most typical Cajun dish served in homes across Louisiana, but it is a dish that screams Cajun flavors!  Copeland’s Restaurants are located in a few Southern states, and they have such amazing, flavorful food.  The one in our town did close down, and I was so sad to see it go.  One of their signature side dishes are these Red Hots.  My husband would always get them along side a steak.  My mouth is watering just thinking about all the delicious food we would eat there.

So it had been YEARS since we ate there, and I really wanted to try to make these at home. They came out so awesome!  I knew I wanted to share them with you guys as part of my monthly Cajun Cookin’ posts.  I mean, after all, there is not a crawfish, crab, or shrimp boil in our state that doesn’t have the corn and potatoes with it.  These Red Hots are the same flavors you find in the potatoes at a crawfish boil.  What’s not to love?

As Copeland’s did, I left most of the skins on to give that true flavor and texture.  You must make these soon!

I used Zatarains, for the crab boil, which you can find on Amazon if your grocery store doesn’t carry it!!

Red Hots {Cajun Mashed Potatoes}

5.0 Stars (1 Review)

Print

Ingredients

• 8 cups of chopped red potatoes (about 5 large), unpeeled
• 8 cups water
• 2 tsp dry crab boil*
• 1 1/2 tbsp liquid crab boil*
• 6 tbsp butter
• 1 cup milk
• 1 1/2 tsp salt

Instructions

1. Fill a large pot with the 8 cups of water.
2. Add dry and liquid crab boil and stir. Turn on heat to high.
3. Add potatoes and bring to a boil. Boil until potatoes are fork-tender.
4. Drain potatoes into a colander place back into pot.
5. Add butter and begin mashing potatoes until mostly smooth.
6. Add milk and salt and stir.
7. Taste to season with more salt if necessary.

Notes

*I used Zatarains.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

 Other posts you might like:

Cajun Boiled Shrimp Stuffed Potatoes

Shrimp and Corn Soup

Boiled Shrimp Pasta Salad

Connect with me:

Blog | Facebook | Pinterest | Instagram | Bloglovin | Twitter

The post Red Hots {Cajun Mashed Potatoes} appeared first on Diary of A Recipe Collector.

It’s time for another Cajun Cookin’ post, and this month I’m sharing a favorite of mine.  This Boiled Shrimp Pasta Salad is such a great side dish.  It takes your ordinary pasta salad and kicks it up a notch with a Cajun twist!

I could seriously eat my weight in this stuff.  It is just a perfect side dish.  My godmother made it a long time ago, and I fell in love with the recipe.  It is so worth the extra step of boiling the shrimp.

Now I have to be careful after these little shrimp are boiled.  No not because they are hot or anything…but because I might have little tiny-hand bandits come and eat all the shrimp before I get to put them in the pasta salad!  They are true Louisianians, through and through, because they just adore anything boiled in Cajun seasonings!

 This recipe calls for crab and shrimp boil seasoning.  There are different kinds, but we prefer Zatarains, which to my happy surprise, you can find it on Amazon if your grocery store doesn’t carry it!!

Boiled Shrimp Pasta Salad

5.0 Stars (1 Review)

Print

Ingredients

• 6 cups water
• 3/4 tsp dry concentrated crab and shrimp boil*
• 1/2 tbsp liquid concentrated crab and shrimp boil*
• 1 lb. 150-250 count shrimp (I buy pre-peeled frozen or see note below)
• 1 lb. pasta shells, boiled
• 3 eggs, boiled
• 1 cup mayo
• 1 tbsp mustard
• 1 1/2 cups iceberg lettuce, torn
• 1 tomato chopped or 1 cup sliced grape tomatoes
• Creole Seasoning or salt and pepper

Instructions

1. Add 6 cups of water to a saucepan. Add both dry and liquid crab and shrimp boil.
2. Bring to a boil.
3. Add shrimp and bring back to a boil for 1 minute.
4. Strain shrimp in colander.
5. Mash boiled eggs in a large mixing bowl.
6. Add mayo, mustard, 1/2 to 1 tsp. of creole seasoning and stir to combine with eggs.
7. Add pasta and shrimp and mix well.
8. Stir in lettuce and tomatoes and serve. Chill after serving.

Notes

*We used Zatarains brand.
***If you can't find 150 count pre-peeled shrimp, you can always buy larger shrimp, boil them, and then chop them up.

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other recipes you might enjoy:

Cajun Boiled Shrimp Stuffed Potatoes
Shrimp and Corn Soup

Make-Ahead Pizza Pasta Salad

The post Boiled Shrimp Pasta Salad appeared first on Diary of A Recipe Collector.

Hey everyone!  It’s time for another Cajun Cookin’ post where I show you guys a little bit of my Cajun culture.  Down here shrimp are very plentiful, so we pretty much put them in everything.  When it begins to cool down, or as we like to say, have a little “Gumbo Weather,”  my family sometimes makes this Shrimp and Corn Soup instead.  Now we all love our gumbo, but every now and then we like a little change.

Think of this as a Cajun vegetable soup.  It’s so good with crackers, and it will be perfect for the upcoming chilly nights.

Shrimp and Corn Soup

No Ratings

Print

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 bell pepper, diced
• 1 tsp Creole Seasoning or seasoned salt, DIVIDED
• 1 14.5 oz can sliced stewed tomatoes
• 1 14.5 oz can petite diced tomatoes
• 1 15 oz can tomato sauce
• 4 heaping teaspoons of tomato paste (almost a 6 oz can)
• 32 oz chicken broth
• 5 cups water
• 3 large red potatoes, peeled and cut into large chunks
• 2 lbs. shrimp, seasoned with 1 1/2 tsp creole seasoning ( I used 71 to 90 count-frozen and peeled)
• 1 1/2 cups frozen corn

Instructions

1. Heat olive oil in a large soup pot with a heavy bottom.
2. Add diced vegetables and 1/2 teaspoon of seasoning and saute for about 10 minutes.
3. Add stewed tomatoes, diced tomatoes, tomato sauce, tomato paste, and other 1/2 teaspoon of seasoning. Stir.
4. Add broth and water and bring to a boil.
5. Reduce to a simmer for about 20 minutes.
6. Add potatoes, corn, and shrimp. Bring back up to a simmer over medium to medium high heat for another 30 minutes.Taste and season more if necessary. Continue to cook until potatoes are tender.
7. Serve with crackers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Cuisinart Stock Pot - 12 Qt.
• 
  Rachael Ray 87497 Hard-Anodized Stockpot, 10-Quart, Orange
• 
  Le Creuset LS2501-2867 Signature Enameled Cast-Iron Round French (Dutch) Oven, 7-1/4-Quart, Cerise

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Cajun dishes:

Rice Cooker Sausage Jambalaya

Cajun Boiled Shrimp Baked Potato

Shrimp and Corn Soup (Another Version)

The post Shrimp and Corn Soup appeared first on Diary of A Recipe Collector.