The Best Barbecue Sauce

Cajun Sauce

It was 1993, and I was cooking an outdoor dinner function for a large corporation. The theme was to be Cajun. At the time I did not know to much about Cajun or creole cuisine, so I decided to ask around. I came upon a chef from New Orleans who had been known for his famous Cajun Dry Rub. This recipe was so popular that he kept the original recipe in a safe deposit box at his local bank 00004000 .

After talking with him for several hours, he realized that I was a trained chef and was willing to help me in any way possible. That’s when he agreed to let me in on some of his secrets. The next couple of weeks I tried all of his recipes and they were fantastic, but the one I wanted was the Cajun rub. I called him after the big function to ask if he would share it with me. He told me that he would send me a sample of the rub, and if I could guess all of the ingredients in the rub, then I could have the recipe and share it with anyone. I said you got a deal.

He sent the rub and I began to taste and re-taste for several weeks. Finally, I called him and told him I think I know the recipe. He quietly listened and said I was close but was missing one ingredient. I felt like I had failed and was ready to hang up. It was at that moment when he said wait….you were so close that I have decided to give you the Cajun Rub recipe anyway. I was elated and hung up the phone. I have now decided to share this incredible recipe with all of you.

CAJUN RUB

Use as a coating for pork chops, ribs, beef or chicken

2 T. paprika

2 tsp. salt

2 tsp. onion powder

2 tsp. garlic powder

2 tsp. Cayenne

2 teaspoons brown sugar

1 1/2 tsp. ground white pepper

1/2 tsp. ground black pepper

1 tsp. dry thyme leaves

1 tsp. oregano leaves

1 tsp. Old bay seasoning

In jar with tightafitting lid, shake together all ingredients. Store tightly covered at

room temperature. Makes about 1/2 cup.

Enjoy!

Eat Well

Chef Brian

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Frequently Asked Questions

  1. QUESTION:
    where can i buy cajun sauce?
    when i go out for a meal i always have chicken with pasta with cajun sauce on top ususally in TGI Fridays or Old orleans. is there anywhere i can buy this sauce so i can make it at home?

    please help!
    when i go out for a meal i always have chicken with pasta with cajun sauce on top ususally in TGI Fridays or Old orleans. is there anywhere i can buy this sauce like saisburys where they have the different sauces in packets like pepper sauce ect?

    • ANSWER:
      cajun sauce – http://www.amazon.com/gp/search?ie=UTF8&keywords=cajun%20sauce&tag=new-deals-20&index=grocery&linkCode=ur2&camp=1789&creative=9325

  2. QUESTION:
    Where can i get CAJUN SAUCE at Kuala Lumpur, Malaysia?
    I need rich cajun sauce for meat seasoning.

    Thanks.

    • ANSWER:
      My best bet is for you to try Answers Malasya
      bottom of the page

  3. QUESTION:
    where can i find a good cajun marinade or a cajun sauce recipe?
    I am looking for a good cajun marinade or a good cajun sauce recipe, i am in the army and when i was in ft.polk for training a few months ago, i had this spicy sausage they sold from a trailer kitchen, and it was a spicy cajun sauce they soaked in the sausage, if you know any thing,can u please help me out or if you know any good cajun marinades for steaks and or ribs

    • ANSWER:
      Moroccan?
      OK, there are hundreds of recipes for a cajun BBQ sauce. That’s probably what you had with the sausage. This one works pretty good.

      http://www.insanechicken.com/Cajun-BBQ-Sauce.html

      As for the ribs and steaks I like to use a dry rub, here’s a good one.

      http://www.nolacuisine.com/2007/03/11/barbecue-rub-recipe/

  4. QUESTION:
    What is an atomic sauce and cajun sauce?
    I never heard of these before and they are for chicken wings.

    What are the ingredients and what does it taste like?

    • ANSWER:
      They are names of wing sauces, and vary from restaurant to restaurant as how they are made. Most wing sauces are made with a base of butter or margerine melted, then adding of a liquid hot sauce (tobasco, hell fire ect.) the level of heat comes from the additional peppers they add to the sauce. Atomic (also known as devils breath, inferno, ect) would be the hottest sauce on the menu and they usually add habenaro or scotch bonnet peppers which are some of the hottest peppers around. The milder sauces like cajun they use tobasco and add some jalapeno’s but not all cajun sauces are hot hot, most cajun cooking is spicy, but not spicy, but not hot spicy. If you are not accustom to eating hot items , then start with the mild and work your way up to the hot…some of them can be down right painful to eat:)

  5. QUESTION:
    Can anybody give me a recipe for the Wing Stop Cajun sauce?

    • ANSWER:
      A good replica:

      Cajun Sauce

      * 1/2 cup Frank’s Hot Sauce (or your preferred hot sauce)
      * 2 Tbsp Tony Chachere’s seasoning

      Mix hot sauce and seasoning in a bowl. Toss wings in sauce and serve.

      Taken from:

      http://www.trashydivaliving.com/index.php?option=com_content&task=view&id=34&Itemid=99999999

      Feel the burn!

  6. QUESTION:
    What is the make of CAJUN SAUCE used in eddie rockets i want to buy some…..?

    • ANSWER:
      No ideas. Can’t find anything on the menu. Check out their site. Maybe you can contact them and ask.

  7. QUESTION:
    does anyone know of a sauce for Cajun chicken?
    it’s just a sauce to pour over cooked chicken not to cook in? Uk only please!
    I want to buy a ready made sauce to pour over the cooked chicken!

    • ANSWER:

      http://www.cajunpowersauce.com/products/products_cat.html?cat=1&cartID=1dfc60e3f5952bdba642ab2e0be109df

  8. QUESTION:
    Has anyone tasted Cajun Power garlic sauce? I heard this is great stuff but want to know how good before I buy
    I saw this sauce in Louisiana and it looks killer but want to know if anyone has tried it and how good it is??
    I guess i’m looking for people who have tried it and can give me some input before I order. I know opinions are different but I trust peoples opinions here…that’s why i’m asking!

    • ANSWER:
      your question is a contradiction
      you heard it was good/but you want to hear if its good before you try it??

      its a personal taste thing, we may hate it but you might love it

  9. QUESTION:
    Will Cajun sauce or Cayenne Pepper get the taste of Crude Oil out of shrimp?
    Will Louisiana cuisine be changed forever?

    • ANSWER:
      It might get the taste out but the crude oil will still be in it. Don’t eat it..

  10. QUESTION:
    Does anyone know of a really good Cajun BBQ sauce for chicken?

    That I can buy @ the store…

    • ANSWER:
      I hope you like this one…

      Cajun Barbecue Sauce
      Yield: 1 Servings
      1 teaspoon Salt
      ½ teaspoon Pepper
      1 tablespoon Paprika
      4 tablespoon Light brown sugar
      1 medium Onion — minced
      1 cup Tomato puree
      ¼ cup Butter
      ½ cup Boiling water
      2 dash Worcestershire sauce

      Got it from bakespace.com

  11. QUESTION:
    i need a CAJUN SAUCE recipe for chicken and fish?
    something easy

    • ANSWER:
      I love your avatar. Very cute. The best place that I have found to get recipes is www.allrecipes.com. It’s very easy to search and they have a great ratings section with comments.

  12. QUESTION:
    How do you make cajun cream sauce?
    to pour ontop of fried catfish and crabcakes. yum!

    • ANSWER:
      1/2 cup mayonnaise
      1/2 cup celery, finely chopped
      1/2 cup green onions including tops, finely chopped
      1/4 cup fresh parsley, chopped
      1/4 cup prepared horseradish
      1/4 lemon, seeded, but with rind and pith
      1 bay leaf, crumbled
      2 tablespoons Creole mustard, or spicy brown mustard
      2 tablespoons ketchup
      2 tablespoons Worcestershire sauce
      1 tablespoon prepared mustard
      1 tablespoon white vinegar
      1 tablespoon Tabasco
      1 tablespoon minced garlic
      2 teaspoons sweet paprika
      1 teaspoon salt

      Place all ingredients in a blender or food processor; process until well mixed and lemon rind is finely chopped. Chill well, overnight is best. Makes 1 1/2 cups

  13. QUESTION:
    Why did Pizza Hut get rid of the Cajun Wing Sauce, and will they ever bring it back?
    Because I can’t live without them, lol.

    • ANSWER:
      You will have to picket your local Hut in protest!

  14. QUESTION:
    i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li

    • ANSWER:
      Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.

      If you want to kick the sauce “up a notch” add a couple pinches of ground cayenne peppers to the sauce.

      Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a “dipping” sauce for deep fried coated seafood.

      MEUNIERE SAUCE
      1 stick (8 tablespoons) unsalted butter
      2 cups fish stock
      juice of 1/2 lemon
      1 teaspoon Worcestershire sauce
      Dash of Tabasco
      1 tablespoon heavy whipping cream
      In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.

      CHEF JOHN FOLSE’S SHRIMP REMOULADE
      1 1/2 cups heavy-duty mayonnaise
      1/2 cup Creole mustard
      1 tbsp Worcestershire sauce
      1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
      1/2 cup finely diced green onions
      1/4 cup finely diced celery
      2 tbsp minced garlic
      1/4 cup finely chopped parsley
      1/2 tbsp lemon juice
      salt and cracked black pepper to taste
      3 dozen 21-25 count boiled shrimp, peeled and deveined
      In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.

      Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.

  15. QUESTION:
    I am looking for a good tried and true recipe for remoulade sauce. Any other Cajun recipes you may have would ?

    I am actually looking for recipes you’ve tried and love. Any family favorites?

    • ANSWER:
      Website below

  16. QUESTION:
    Cajun Seasoned Turkey Meatballs over Spanish Rice with veggies, what sauce would you suggest?
    Mini Turkey Meatballs, lightly seasoned with Cajun Seasonings, served over Spanish or possibly Saffron Rice with diced veggies, so what veggies and sauce would you like to see with this dish? Thanks in advance for your creative, delicious answers!

    • ANSWER:
      Well, I’d just go all out with the theme and keep it Cajun and Southern with a little spice… I hope you enjoy! <3

      Cajun BBQ Sauce

      Ingredients:
      1 t black pepper
      1 t kosher salt
      1 t onion powder
      1 t garlic powder
      1/2 t white pepper
      1/2 t cayenne
      1/2 lb sliced bacon
      1 c onion
      2 c beef stock
      1 c chili sauce
      1 c honey
      5 t fresh orange juice
      1 t orange zest
      2 t fresh lemon juice
      1 t lemon zest
      2 t garlic puree
      1/4 c unsalted butter

      Preparation:
      Combine salt, peppers, onion powder, and garlic powder-mix well and set aside cook bacon until crisp add onions, cover, and cook until browned, without burning add dry spice mixture, heat and stir for 1 minute add remaining ingredients heat and stir for 20-25 minutes pour into a food processor process to a smooth puree use as a mopping sauce serve hot or warm as a dipping sauce

      Fried Okra

      This is a light and crisp dish that will surprise you.

      Ingredients:
      1 pound fresh okra.
      1/2 cup cornmeal with
      salt and pepper, to taste.
      oil, bacon grease, lard, or a mixture thereof for frying

      Preparation:
      Wash the okra. Cut off the ends and slice the rest into rounds. Put sliced okra in a bowl, sprinkle with salt (liberally), and cover with very cold water. Refrigerate an hour or so. In a small paper sack, mix your cornmeal, salt & pepper.
      Put the okra inside the bag, close the top, and shake until the okra is totally coated with the cornmeal.
      In an iron skillet, heat 1/2 inch of oil, bacon grease, lard, or a mixture thereof. Add okra and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.

      Classic Ranch Dressing

      Ingredients:
      1 cup mayonnaise
      1 tsp. onion salt
      1⁄4 tsp. dried chives
      1⁄4 tsp. dried parsley
      1⁄4 tsp. garlic powder
      1⁄4 tsp. salt
      1⁄4 tsp. freshly ground white pepper
      Pinch ground dried oregano
      1 cup buttermilk

      Preparation:
      Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.
      Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.

      Elvis Fluffernutter Cake

      Ingredients:
      2 cups all-purpose flour
      1-1/2 cups white sugar
      1/2 cup butter
      1 cup milk
      3-1/2 tsp baking powder
      1 tsp salt
      1 tsp vanilla extract
      3 eggs
      2 mashed bananas, about 1 cup
      2/3 cup mini chocolate chips
      Chopped up peanut butter cups for sprinkling on top

      Preparation:
      Preheat the oven to 350F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.
      In a small bowl whisk together the flour, baking powder and salt and set aside.
      In a large bowl, cream together the sugar and butter until light and fluffy.
      Add eggs one at a time, beating thoroughly after each addition.
      Add flour mixture alternately with milk, beating just to combine.
      Stir in vanilla and mashed bananas.
      Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean. Let pans cool for 10 minutes on a rack.
      Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.

      Flutternutter Frosting

      Ingredients:
      2 sticks (1 cup) butter, room temperature
      1 cup of smooth peanut butter
      4 cups of powdered sugar
      2 Tbsp milk
      1 cup marshmallow fluff

      Preparation:
      With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.
      Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.
      Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.

      Festive Tea

      Ingredients:
      1 1/2 cups cold water
      1 oz. of your favourite loose leaf black tea or 6-8 black teabags
      1 cinnamon stick, broken
      3 whole cloves
      1/3 cup granulated sugar
      1 1/3 cups cranberry juice or cocktail
      1 cup red wine
      Orange, pear, or apple slices, studded with cloves, for garnish

      Preparation:
      In a medium saucepan, bring water to a boil. Add the tea. Cover and let stand for 5 minutes. Remove tea leaves or bags. Stir in cinnamon, cloves, sugar, cranberry juice, and red wine.
      Return saucepan to medium heat and stir until sugar is dissolved and mixture is well heated through.
      Serve in mugs or cups and garnish with clove studded fruit slices. Makes about 6 servings.

  17. QUESTION:
    Does anyone know the ingrediants for Bubba Gumps “cajun butter sauce”?
    they use this in the bucket of shrimp
    this is from the restaurant not from the movie, thanks.

    • ANSWER:
      CAJUN BUTTER CREAM SAUCE:
      1 teaspoon butter
      1 teaspoon finely chopped white onion
      pinch of Cajun spice
      ¼ teaspoon flour
      salt and pepper
      1/2 cup heavy cream

  18. QUESTION:
    Find Crazy Cajun BBQ Sauce with Coffee?
    Was featured on Alton Brown’s Food Network program on Bar-B-Que.

    • ANSWER:
      Crazy Cajun coffee BBQ sauce. Website: http://www.crazy-charlie.com

  19. QUESTION:
    Creamy Cajun Spicy sauce recipe needed!!?
    I once had the most divine blackened pork tenderloin with some sort of cajun/spicy cream sauce. The sauce was a light orange/peach color, it was served warm over the sliced pork. It was not especially thick but it wasn’t thin either. I would love to find a recipe like that, I can figure out the blackened pork but I need help with the sauce, any ideas?

    • ANSWER:
      CAJUN CHICKEN PASTA

      SAUCE (do after chicken) :

      3 tbsp. butter
      3 tbsp. flour
      2 c. milk
      1 c. cream

      OR

      4 tbsp. butter
      3 tbsp. flour
      2 1/2 c. skim milk
      1 c. cream

      Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don’t scald over) until smooth. Let boil while whisking constantly and let thicken.

      BLACKENED CHICKEN (do first) :

      1 tbsp. sweet paprika
      2 1/2 tsp. salt (or less)
      1 tsp. onion powder
      1 tsp. garlic powder
      1 tsp. ground red pepper (preferably cayenne)
      3/4 tsp. white pepper
      3/4 tsp. black pepper
      1/2 tsp. dried thyme leaves
      1/2 tsp. dried oregano leaves
      6-8 chicken breast halves (skinless/boneless) – salt each piece lightly
      Diced green onions, diced tomatoes and diced olives

      Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink – it’ll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).
      Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.

  20. QUESTION:
    Any Good Cajun Sauce Recipes?
    Alright here’s my dilemma. I’m in need of a decent Cajun sauce recipe of some kind. NOTHING COMPLICATED OR OUTRAGEOUS. I’m not sure how many of you have ever had (or even heard of) a Cajun wrap from the Cookout fast food restaurants. Doesn’t matter I don’t suppose. Anyways, it’s just a chicken strip wrapped in a tortilla with lettuce, cheese, and their Cajun sauce. It’s delicious. I got a couple friends who work there, and they all tell me that their Cajun wrap’s sauce consist of their Cajun spice (which they put on fries and other things; it’s some kind of Cajun “dust”) and Texaspete.. and thats it.

    I’d like to try this at home, though, but I don’t have a clue what I could make my own Cajun sauce out of. Any suggestions would be great!

    • ANSWER:
      Here are a couple ideas:

      http://allrecipes.com/Recipe/Cajun-Spice-Seasoning-Mix-in-a-Jar/Detail.aspx

      http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/Detail.aspx

      I would sprinkle my chicken with this spice before cooking. I think this is what you’re looking for.

      Hope this helps!

      rb

  21. QUESTION:
    Where can I get a copycat recipe for hooters cajun style wings?
    I know I can buy the original sauce, and maybe a few others, but they dont sell their cajun sauce. I’ve experimented a lot and can’t even get close. I really like their spicy jack and spicy garlic too but cajun beats them all. Thanks in advance! Oh and i do use the hooters breading and fry them so its not that :)

    • ANSWER:
      Hooters Chicken Wing Sauce you don’t even need to leave the house for this recipe. ||

      Appetizers, CopyKat Recipes

      Hooters is known for their delicious Hot Wings. You can enjoy these at home. You will have to provide your own Hooter’s girls.
      3 Sticks Butter (softened)
      1/2 C. + 2 Tbs. Tabasco Sauce
      3 Tbs. Brown Sugar
      3/4 tsp. Paprika
      3/4 tsp. Salt
      1 Tbs. Balsamic Vinegar
      3/8 tsp. Cayenne Pepper
      2 Tbs. Chili Sauce
      Mix all ingredients together. This will store well [...]

  22. QUESTION:
    Sauce for Cajun boiled shrimp?
    I’m boiling shrimp up, among other things, tonight in a Cajun boil and was looking for some sauces to dip them in. Something quick and easy to whip up? Thanks for your input!

    • ANSWER:
      Title: Shrimp Sauce Piquant
      Categories: Cajun, Sauces, Fish/sea
      Yield: 8 servings

      2 tb Unsalted butter 1 1/2 ts White pepper
      2 1/4 c Chopped onions 1 ts Ground black pepper
      1 1/2 c Chopped green bell peppers 1 1/2 ts Minced garlic
      3/4 c Chopped celery 2 1/4 c Basic seafood stock
      3 c Peeled & tomatoes, chopped 1 1/2 ts Dark brown sugar
      1 c Tomato sauce canned 3/4 ts Salt
      3 tb Minced jalapeno (see note) 2 lb Peeled large shrimp
      2 ea Bay leaves 4 c Hot basic cooked rice
      5 1/2 ts Ground pepper, cayenne

      NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones,
      rinse as much vinegar from them as possible. Melt the Butter in a 4-quart
      Saucepan over high heat. Add the Onions,
      bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add
      the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and
      Garlic; stir well. Continue cooking about 3 minutes, stirring often and
      scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring
      to a bOil. Reduce heat and simmer until flavors are married, about 20
      minutes, stirring often and scrap- ing pan bottom as needed. (If mixture
      scorches, quit stirring and pour mixture into a clean pot, leaving the
      scorched ingredients in the first pan.) Add the shrimp to the hot (or
      reheated) Sauce and stir. Turn heat up to high, cover pan, and bring
      mixture to a bOil. Remove from heat. Let sit covered for 10 minutes.
      (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay
      leaves, and serve immediately. To serve, mound 1/2 cup rice in the center
      of ea ch heated serving plate; then pour about 1/2 cup Sauce around the
      rice and arrange about 8 shrimp on top of the

      Sauce. LAGNIAPPE: “Piquant”
      to a Cajun means “it’s hot and ‘hurts like a sticker in your tongue.’” If
      you want less “piquant,” reduce the Jalapeno Peppers by half.
      xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
      Shrimp Remoulade Sauce

      Recipe By :
      Serving Size : 10 Preparation Time :0:00
      Categories : Creole Condiments
      Sauces

      Amount Measure Ingredient — Preparation Method
      ——– ———— ——————————–

      3/4 c Salad oil
      1/4 c Tarragon vinegar
      2 tb Tomato catsup
      1/2 ts Hot pepper sauce
      2 tb Horseradish
      1 tb Creole mustard
      1 ts Worcestershire sauce
      1/2 c Celery,chopped
      1/2 c Onions,chopped
      1 Garlic clove
      2 ts Paprika
      1 ts Salt

      Instructions
      1. Place all ingredients in blender in order listed.
      2. Blend 5 seconds; pause; blend 5 seconds longer.
      3. Refrigerate overnight or longer.
      4. Serve over cooked shrimp or salads.
      xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

  23. QUESTION:
    Recipe for TGI Fridays Cajun Chicken & Shrimp anyone?
    I haved the Sautéed shrimp, chicken and red bell peppers tossed in a Cajun Alfredo sauce. Served over fettuccini pasta several times at TGI Fridays. Does anyone have the recipe? I would love to be able to make it at home for my family.

    • ANSWER:
      T.G.I. Friday’s Spicy
      Cajun Chicken Pasta
      Recipe from: Top Secret Restaurant Recipes
      by Todd Wilbur
      Cookbook Heaven at Recipelink.com

      Menu Description: “Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday’s own spicy, tomato Creole sauce.”

      There are over 360 T.G.I. Friday’s restaurants in 44 states and 22 countries, all serving this Cajun-style chicken pasta. This dish is a bit like a jambalaya except the rice has been replaced with pasta.

      Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water.

      This recipe makes two large restaurant-size portions, but could easily serve a family of four.

      Serves 2 as a large entree

      4 tablespoons (1/2 stick) butter

      1 green bell pepper, chopped (1 cup)

      1 red bell pepper, chopped (1 cup)

      1/2 white onion, sliced and quartered (1 cup)

      1 clove garlic, pressed

      2 boneless, skinless chicken breast halves

      2 teaspoons olive oil

      1 medium tomato, chopped

      4 to 6 mushrooms, sliced (1 1/4 cup)

      1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water

      Salt

      1/4 teaspoon cayenne pepper

      1/4 teaspoon paprika

      1/4 teaspoon white pepper

      1/4 teaspoon dried thyme

      4 to 6 quarts water

      1 12-ounce box fettuccine

      2 teaspoons chopped fresh parsley

      Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.

      Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

      As the vegetables are cooking, cut the chicken breasts into bite- size pieces.

      Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

      When the vegetables are soft (about 10 minutes) add the chicken to the pan.

      Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.

      In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.

      When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.

      Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

      Tidbits
      If you want a thicker sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.

      you can add shrimp to this recipe

  24. QUESTION:
    Does anyone have a recipe for the Cajun Shrimp served at Bubba Gump Restaurant?
    It’s an appetizer and it’s described as follows:
    Cajun Shrimp
    Shrimp sautéed in our hot and spicy Cajun butter sauce that you can sop up with a helping of garlic bread.

    • ANSWER:
      Here is the copykat version. I love Bubba Gump bucket of shrimp! Mmmmmm. Wish we had one here.

      http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,1285/

  25. QUESTION:
    Cajun Poll: What kind of sauce do you dip your boudin in?

    • ANSWER:
      Perv. Imma show you my cracklin’ in a minute.

  26. QUESTION:
    What are your thoughts on this hot sauce with this particular name?(It isn’t hateful it is a brand name)?
    It is called “Slap yo mama” cajun sauce

    So do you have a problem with the name of that out of curiosity?

    • ANSWER:
      Shut yo mouth…that is a smoking hot name!!!

  27. QUESTION:
    Does anybody know the recipe to the crawfish sauce at Crazy Cajun in Houston,TX?
    It’s the best crawfish sauce I’ve ever had.
    They put all the crawfish in a bowl with the shells on and everything and you can suck the sauce off of the crawfish before you peel them.

    They are so good!

    Please help me with the recipe,I think it’s kinda similar to this recipe,but I gotta have the correct one.

    Thanks!

    http://www.cajunimages.com/Recipes/bbq.htm

    The Original BBQ Shrimp Recipe·

    3 lb. large shrimp (still inside shell_

    · 1/2 tsp Lea & Perrine’s sauce

    · 1/2 tsp. cayenne pepper

    · 1 tsp. thyme

    · 2 tsp. celery salt

    · 1 1/2 sticks margarine

    · 1 tsp salt

    · 1 1/2 tsp black pepper

    · 2 tsp. garlic puree

    · 2 tsp. rosemary

    · 1 tsp. olive oil

    Melt margarine; add all ingredients, except shrimp. Place shrimp in Pyrex pan. When margarine is cool,

    Pour over shrimp. Marinate in refrigerator for 6 hours. Bake at 450 degrees for 20 to 20 minutes. Taste periodically until done. Sever with hot French bread.

    My Own Recipe

    You decide which is better….

    · 2 lbs real butter

    · bottle of canola oil (You will only need a few tablespoons)

    · 3-4 tsp black pepper

    · 2 tbs chopped rosemary leaves

    · 1/2 cup Worcestershire Sauce

    · 6 oz of beer

    · 6 cloves garlic, chopped fine

    · 1 medium onion, chopped fine

    · 3 tbs chopped parsley

    · 2 tsp fresh squeezed lemon juice

    · 5 lbs Jumbo Shrimp in the shell

    Directions:

    Pour 2 tbs of oil into bottom of cast iron Dutch oven (or heavy bottomed pot) and sauté the garlic, onions, parsley, and rosemary. Cook until tender, do not brown. Melt butter gently over sautéed vegetables and add beer, Worcestershire sauce, black pepper and lemon juice. Bring mixture to light boil. Add shrimp. Then add oil until all shrimp are covered. (Ideally butter and oil mixture should never become more than 50% oil) Bring to boil for 3 minutes, and then turn off fire. Soak for 15 minutes.

    Ladle into large bowls. Serve with garnishment of fresh parsley and French bread. Bread should be eaten after being dipped in sauce.

    http://www.yelp.com/biz/crazy-cajun-seafood-and-sports-houston

    • ANSWER:
      I know the guy behind the business and his wife made all those recipes herself. Her name was Honey, she passed away several years ago, so the original recipe has since gone and Sonny sold the restaurants to someone else. The rue is homemake and cook for over 12-24 hours.

      FYI the original place is in Seabrook,TX on Nasa Rd. 1. It has the best gumbo around.

      There’s also a spice called Crawfish dust. It rocks.

  28. QUESTION:
    Does anyone else hate sweet bbq sauce? If so here is a recipe for some hott bbq sauce.?
    Take some hickory smoked bbq sauce add alot of ketchup, ground blackpepper, salt, steak sauce, worcestershire sauce, cajun spice seasoning, mustard, crushed red pepper,ground redpepper powder, chopped jalepenos,a bit of lemon juice and a little beer and mix thoroughly. After grilling meat dip in sauce, return to grill, flip and repeat until sauce is sticky on meat. Enjoy! But watch out its hot! (It will also get hotter the older it gets!!)

    • ANSWER:
      I thought I was one of the only people who realized that bbq and sweet DO NOT go together!
      Thanks for the recipe.

  29. QUESTION:
    What is 16 0z. cajun swamp water in cajun chilli?
    I am making cajun chilli and it calls for 2 lbs. ground meat 1 8 oz can tomato sauce and 16 oz cajun swamp water, then you add the cajun mix and onions and bell peppers, but what is the cajun swamp water I need to add…any cajuns out there…please help me

    • ANSWER:
      I would assume that’s just a cutesy way of saying plain water.

      *Edit* You might want to substitute part of the ground meat with boudain out of its casing….mmmm, boudain!

  30. QUESTION:
    What are some inventive recipes i can make with soy sauce?
    I have all these great ingredients like soy sauce, sweet chilli and cajun (which is like a spice). I’ve never actually cooked with soy sauce without ending up with a disaster so can anybody lend me a recipe thats easy and asian inspired to please dinner guests?:D I love cooking asian dishes they are just so interesting!

    • ANSWER:
      Soy sauce:sake:sugar=1:1:1 makes teriyaki sauce. The sugar gives a glace on meat or fish. Change the ratio and other stuff depending on your taste.

      Soy sauce, sherry vinegar, salt and pepper makes a wonderful sauce if you add them when you cook chicken thighs and drumsticks. Add a ladle of water so that it wouldn’t get scorched. (It is by Gordon Ramsay.)

      Soy sauce and ginger is a traditional combination of Japanese cooking.

      Soy sauce and shiitake mushroom with chicken stock makes a nice sauce for fish (like cod) meuniere. You can serve this with wilted spinach in butter and soy sauce plus a little bit of sesame seeds.

      You can braise fish in soy sauce, mirin (sweet sake) and ginger. If you do not have mirin, you can use sake and sugar. It is the same thing.

      This is all I can think of right now.

  31. QUESTION:
    Does anyone have a copycat recipie for Bubba Gump Shrimp Co. cajun shrimp appetizer?
    It’s a spicy cajun butter sauces with garlic bread. If you haven’t tried it and you like spicy, this is a must.
    This is not coconut shrimp. I can’t find it in a book, or on the internet. shrimp is in a butter sauce with cajun spices and garlic bread. It seems so simple, but I can’t quite get it. I

    • ANSWER:
      here it is..

      Bubba Gump’s Coconut Fried Shrimp Recipe

      Ingredients;

      1/2 pound medium-size fresh shrimp
      3/4 cup pancake mix (Bisquick)
      3/4 cup beer
      vegetable oil
      1/4 cup flour
      1 cup flaked coconut

      Directions:

      Peel shrimp, leaving tails intact. Devein, if needed. Rinse well and drain thoroughly.

      Pour oil to depth of 2″ into a Dutch oven or deep fryer; heat to 350F.

      Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

      This recipe for Bubba Gump’s Coconut Fried Shrimp serves/makes 4

  32. QUESTION:
    grilled cajun chicken, sauteed peppers and roast garlic potatoes with honey and mustard sauce?
    does this sound like a good combination? im going to cook it tonight…
    there will be green peppers :-D

    • ANSWER:
      Mmm sounds yummy,I’m hungry now I’ve read that :-D

  33. QUESTION:
    Do you have a recipe for cajun broiled shrimp?
    There is a local restaurant that has a great cajun broiled shrimp.It is in a garlic butter sauce.Do you have a recipe similar to this?

    • ANSWER:
      Cajun Broiled Shrimp Recipe

      1/2 lb butter
      1 bunch green onions, chopped
      5 cloves of garlic, minced
      1/2 cup rosemary
      1-1/2 cup lemon (juice of lemon)
      1 tablespoon red pepper
      3-1/2 pounds medium shrimp, washed

      Oven temperature: Broil

      In skillet melt butter. Add garlic, chopped onions, red pepper and juice of lemon. Simmer until green onions are soft. In long baking casserole arrange shrimp. Pour butter sauce over shrimp and sprinkle rosemary on top of shrimp and sauce. Broil for 15 to 20 minutes until all shrimp is pink (turning with a spoon occasionally).

      Serve in bowls or deep plates – peel shrimp – dip in sauce and eat with French bread.

      Serves: 4

      This recipe is from our Cajun recipes collection

  34. QUESTION:
    What side dish would go well with a Cajun Chicken Pasta?
    I have never made anything Cajun before and I found this recipe that I want to try but I don’t know what side dish would go well with it? It’s just Cajun Chicken, Pasta, Bell Peppers, Broccoli, and Mushrooms tossed in a Cream Sauce. What do you guys think would go well on the side? Thanks!

    • ANSWER:
      well not rice, since you already have pasta in there…how about a nice salad and some buttered french bread

  35. QUESTION:
    TGI Friday’s cajun shrimp and chicken pasta?
    Does anyone know the recipe for the friday’s dish for cajun chicken and shrimp pasta. The sauce is what I really want to make, wondering if anyone could help?

    • ANSWER:
      2 tb Olive oil
      1/2 Onion, chopped
      1/2 ts Thyme
      1/2 ts Cayenne pepper
      1/2 ts Black pepper
      1/2 ts Basil
      1 tb Chopped garlic
      1 tb Worcestershire sauce
      1/2 ts Tabasco sauce
      2 c Diced peeled and
      -seeded tomatoes
      2 tb Sugar
      1/2 c Green onions, chopped

      Saute the onion in the olive oil for approximately
      four minutes. Add the garlic and stir. Add thyme,
      cayenne and black peppers, and basil and cook at low
      heat for five more minutes. Add everything else
      and cook over lowish heat for an hour

  36. QUESTION:
    How do you make “Outback Toowoomba” style pasta sauce?
    The sauce is obviously cream based. I’ve seen recipe’s that say all you have to do is add cajun seasoning but I’m not convinced. If anybody could recommend a recipe for that sauce or something similar my girlfriend will be very happy, and thusly I will be very very happy. As will my friends, due to the extra amount of time I get to spend out of my cage. Thanks.

    • ANSWER:
      Like so many others, the only thing Outback Steakhouse are prepared to let escape into the public domain is the summary description (1), not even its calorific value per serving. Based on that and another description of what is clearly a variant on Pasta Alfredo sauce, I’ve knocked that recipe (or rather several readings of it) about a bit to see what might happen. Perhaps it can give you some ideas..?

      (serves 4-5)

      bunch spring onions, chopped
      250g sliced (chestnut) mushrooms
      2 cloves garlic, crushed
      150g butter
      2-3 tbs oil
      300g peeled raw shrimp
      200g crayfish
      salt & pepper
      ¼-½ tsp cayenne pepper or ¼ / ¼ tsp cayenne/smoked paprika
      300-500g fettucine
      125g freshly grated Parmesan cheese
      125g freshly grated Romano cheese
      250ml double cream
      large bunch fresh flatleaf parsley, chopped

      In a large frying pan, sauté the spring onions, chestnut mushrooms and garlic in half the butter as well as the oil. Add the crayfish, and add the shrimps and sauté until pink. Strain off any excess liquid. Season with salt, pepper, and cayenne or cayenne/paprika blend and mix well. Cover and keep warm.

      Cook fettucine in plenty of salted boiling water. Drain. In saucepan, melt remaining butter. Add fettucine, cheeses and cream. Mix well, correct the seasoning and reintroduce the reserved shrimp/crayfish and fold in gently. Bring up to serving temperature. Sprinkle with chopped parsley, toss and serve immediately.

  37. QUESTION:
    Know anything about Cajun food?? Can you give me any tips on…?
    make bourbon chicken? I think that’s what it was called. I ate at a Cajun restarurant in Indianapolis this weekend, and had this dish. It was INCREDIBLE. It was a huge bowl, and it was just chicken (with whatever amazing Cajun sauce it has…) with a whole bunch of rice.

    Anyone ever had this? How do I make Cajun dishes like that?

    Thanks!!!

    • ANSWER:

      http://bourbonchickenrecipes.com/cajun_bourbon_chicken.html

      http://www.google.com/search?hl=en&rls=com.microsoft%3Aen-us%3AIE-SearchBox&rlz=1I7GGIT&q=cajun+recipes

  38. QUESTION:
    Does anybody know the recipe for the now extinct “Rajun’ Cajun Buffalo Chicken Strips” served at Cheddar’s?
    One my family’s favorite foods to eat out was the Rajun’ Cajun Buffalo Chicken Strips served at Cheddar’s Casual Cafe restaraunts. It isn’t even on the menu anymore! The chicken strips were fried with a fabulous breading and then covered in this fabulous spicy – but not too spicy – sauce. If I could find a copycat recipe, I would be a hero at home!

    • ANSWER:
      The asker says “Does anybody know . . . ?”

      Strictly speaking, the asker wishes to determine whether there is anybody in the whole wide world who knows.

      And so, the correct answer to this question is that certainly there is somebody who knows.

      The next question probably ought to be “How can I find the person who knows?”

      .

  39. QUESTION:
    Can I substitute Panola ‘garlic’ hot sauce in place of Crystal hot sauce?
    I’m going by Disney’s House of Blues recipe for the Cajun Meat Loaf. My friend came back from LA (I’m in PA) with the wrong sauce : (

    Will this work OK or can somebody offer another substitute? The recipe calls for less than a teaspoon.
    Not an Emeri. Just a Disney property recipe.

    • ANSWER:
      I expect it would taste just fine.

  40. QUESTION:
    I would like the tgi Fridays newyork strip and shrimp with jack Daniels dipping sauce recipe?
    i think the shrimp is cajun spiced shrimp but i think i got the sauce recipe but show me what you will find ty

    • ANSWER:
      JACK DANIEL’S B B Q SAUCE

      1 c. ketchup
      1/4 c. Jack Daniel whiskey
      1/4 c. molasses
      1/4 c. apple cider vinegar
      1 tbsp. lemon juice
      1 tbsp. Worcestershire sauce
      1 tbsp. soy sauce
      1/2 tsp. pepper
      1/2 tsp. dry mustard
      1 clove garlic, crushed

      Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes.

      JM

  41. QUESTION:
    How to locate an eat-out in Los Angeles which offers “Cajun Shrimp with pasta”?
    I first tasted the “Cajun shrimp with pasta” at Max & Erma’s restaurant in Columbus, Ohio. I know that chain is not present here in LA, Cali but would like to eat that dish nonetheless. Its a white sauce pasta and if you have had it you know what I talk about. Can anyone tell me of a place here that offers the same? Anyone?

    • ANSWER:
      Have you tried Harold and Belle’s? I’m pretty sure their menu has something similar.

      Harold and Belle’s
      2920 W Jefferson Blvd (Cross Street: Ninth Avenue)
      Los Angeles, CA 90018-3339
      (323) 735-9023

  42. QUESTION:
    Does anyone have a recipe for cajun shrimp?
    I have downloaded a few recipes but I can not get it right. I tried butter and olive oil, salt, pepper, cayene pepper and lemon with worstire sauce but something is missing. Any ideas???

    • ANSWER:
      tablespoons butter
      1/4 cup chopped onion
      1 large clove garlic, minced
      1 red or green bell pepper, diced
      1 rib celery, thinly sliced
      1 can stewed tomatoes, (14.5 oz)
      1/4 cup dry white wine
      2 drops Tabasco sauce, or to taste
      1/2 teaspoon salt
      1/4 teaspoon coarsely ground black pepper
      1/2 teaspoon celery seed
      1 teaspoon dried leaf thyme
      1 1/2 tablespoons parsley
      1 pound shrimp, shelled & deveined
      PREPARATION:
      Melt butter in a large skillet and sauté onion, garlic, bell pepper, and celery until tender. Add tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes.
      Serve with pasta. Serves 2

  43. QUESTION:
    What are some good ideas for a Louisiana/Cajun/creole themed dinner party?
    I plan to serve a spinach/goat cheese salad with andoullie (sp?) sausage dressing to start. Followed by crab cakes (undecided about accompanying sauce), duck/sausage gumbo and Mississipi mud cake for dessert? Any suggestions or changes with regards to the menu? Any interesting ideas to make it more of a ‘theme’ dinner? Thanks!

    • ANSWER:
      Shrimp is a big part of Louisiana cuisine. Maybe you could add a spicy shrimp dish. Check out FoodTV.com & Emeril’s dishes – he has some great Cajun recipes.

      I know you have mud pie for dessert, but everytime I think LA, I think Bananas Foster! So yummy!

  44. QUESTION:
    What is the recipe for TGI Friday’s Cajun Cream Chicken Penne?
    I absolutely love this dish, and would love to be able to make it at home too. I’ve found similar recipes but none that come close to the actual dish (haven’t found a recipe yet where the sauce is the same consistency as in the restaurant). Can anyone help? It’s a big ask but does anyone know the actual recipe or one really similar that will produce the same results?

    • ANSWER:
      TGI FRIDAY’S SPICY CAJUN PASTA
      Source: Times Union
      Servings: 3-4

      10 ounces cooked fettuccine
      1 cup Spicy Cajun Pasta Sauce (see following recipe)
      1 tablespoon Parmesan cheese
      1 boneless chicken breast, cooked and sliced in strips
      1 teaspoon chopped parsley

      Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.

      SPICY CAJUN PASTA SAUCE:
      2 ounces olive oil
      1 tablespoon fresh chopped garlic
      1/2 cup onion, cut in large chunks
      1/2 cup green peppers, diced in large pieces
      1/2 cup red peppers, diced in large pieces
      1/8 teaspoon cayenne pepper
      1 cup chicken stock
      1 cup V-8 juice
      Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
      Salt and pepper to taste

      Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes.

  45. QUESTION:
    What would be a good sub for A1 steak sauce?
    I ran out. Please no, ” a good steak doesn;t need it” lectures, I know I just adore the taste. Whats a good sub? No vinegar either, I have bleu cheese, olive oil, garlic onions, peppers, etc. Or should just stick to my broiled ribeye and cajun rice?

    • ANSWER:
      I know you said you don’t have vinegar so this would be for the future. You could try to make your own. I found this recipe, but haven’t had a chance to try it yet…:

      A-1 Steak Sauce

      1/2 cup orange juice
      1/2 cup raisins
      1/4 cup soy sauce
      1/4 cup white vinegar
      2 tablespoons Dijon mustard
      1 tablespoon grated orange peel
      2 tablespoons catsup
      2 tablespoons chili sauce

      Bring all ingredients to a boil, then boil for 2 minutes, stirring constantly. Remove from heat. Allow to cool to lukewarm. Pour mixture into a blender until it is pureed. Pour into a bottle and cap tightly. Refrigerate and use within 90 days.

  46. QUESTION:
    Who else likes fries with hot sauce?
    Esp cajun fries with hot sauce YUM.

    • ANSWER:
      I like! :) :) :)

  47. QUESTION:
    Cajun Chef products in California???
    I have been looking to find Cajun Chef Lousianna Hot Sauce somewhere here in CA. Does anyone know what store they sell Cajun Chef products at here in California?

    My favorite SHRIMP dish is made with this special hot sauce and I am looking to buy some for my home recipe.

    I know I can order it online but shipping is very expensive (like 5 times more than the price of the hot sauce) so I would prefer to walk into a store and just buy it.

    Thank you

    • ANSWER:
      up in redding is a restaurant that sells over 400 lables of hot sauce and they also carry the cajun chef line the name of the place is Bandito Burrito on Airport rd. Just north of Rancho. i dont have the rest of their info but they are still there. i go up there every 3 months and eat their with my friends still in redding. zip code is 96002

  48. QUESTION:
    Anyone know the recipe for Pappadeauxs boiled crawfish?
    Once they are done boiling they are covered with some sort of cajun butter sauce…They are the best ! and I would like to replicate.
    Not looking for a bisque recipe – this is a butter sauce they pour on top of their boiled crawfish. ie on top of the shells before you peal and eat!

    • ANSWER:
      Pappadeaux’s Crawfish Bisque

      Ingredients :

      3lb crawfish
      2oz olive oil
      1tsp paprika
      1/8tspcayenne pepper
      2qt water
      1/2cupchopped onion
      1/2cupgreen bell pepper
      1tbltomato paste
      3cupwhipping cream
      1/2cupchopped tomato
      4tblbrandy – (2 oz)

      * Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
      * Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.
      * Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.
      * Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
      * This recipe yields 8 servings.

  49. QUESTION:
    How to make a pasta sauce…?
    Ok, so I am very limited on supplies. I usually make noodles with Cajun seasoning, garlic salt, butter and olive oil. Today I wanted to see if I could make a sauce out of that. I have no meat or anything to add to it and very little cheese.

    In my kitchen I have milk, a little bit less then a cup of heavy whipping cream, about 1/2 cut of olive oil. Any suggestions? I was thinking of adding milk to make a sauce but I don’t know if that would make a good sauce or not.

    • ANSWER:
      Tomatoes

  50. QUESTION:
    good sauces for pasta?
    im really sick of marinara and alfredo! also, i’m a vegetarian. at the grocery store, it seems that theres only marinara and alfredo, and variations thereof… at restaurants ive had like a sun dried tomato chedder sauce and a cajun cream sauce on my pasta…

    im only 19, i cant really cook… are there more unique sauces that come in jars at the grocery store? or can someone teach me how to cook the sauces?? thanks!
    im vegetarian not vegan… i eat dairy and such

    • ANSWER:
      Sauce is very simple. The easiest way to make it is to avoid the temptation of making a cream-based sauce because while those taste the best, they don’t keep well in the fridge, and separate when you re-heat them.

      Your best bet is to make a flour-based sauce. You can use this basic recipe in any number of different ways to make tons of delicious sauces.

      Combine equal parts of flour and butter in a saucepan set to medium or lower. (So if you want a single serving, for example, combine 2 tbsp flour with 2 tbsp butter). Let this mixture bubble for awhile (but DON’T let it burn). After it’s been bubbling for about five minutes, add milk. Sometimes adding a bit of condensed milk can really help the consistency of your sauce. If you keep stirring, you’ll find the sauce will thicken. Add milk until it’s to the desired consistency. This is your base.

      Once you’ve made the base, the rest is up to you. You can season it however you like to create any number of delicious sauces. A few things you might want to try:

      - Crush a chicken bouillon cube (or several, depending on how much sauce you’re making) into the base. It gives the sauce a nice rich flavor. I use these for making potato soup.

      - Slice up orange peppers and roast them in the oven until they’re soft. Add the roasted peppers (along with beef broth or, since you’re vegetarian, beef flavoring) for a nice stroganoff-inspired sauce

      - Add grated cheese to the base with a few spices (you might try a dash of cayenne pepper) for a yummy cheese sauce. But when you’re working with cheese, make sure you add the cheese at the very end so it doesn’t congeal.

      Good luck!


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