Mardi Gras 2011 officially started on Jan.6th, the Epiphany or "Twelfth Night." In New Orleans the celebrations begin that night until Fat Tuesday which this year is on March 8th; it is always the day before Catholic Lent. Every weekend the parades roll all over the city and, there are lots of parties and Balls to attend and, beads to collect.
Beads are worn everywhere during Mardi Gras season. Unlike what you hear, you do not have to show body parts to earn beads !!! They are exchanged amongst friends or, caught from the parade floats or, French Quarter balconies.
So, I have decided to post some classic Cajun dishes explained in very easy steps because I really want you to enjoy and, experience the treasured culture of the beautiful Cajun people.
Spices are a big ingredient in Cajun food....and, I'm not talking just about hot sauces or cayenne pepper... Cajun cooking requires alot of layering of flavors . Unlike most American dishes where you shake a seasoning mix on a chicken breast then throw it in a pan...Almost all ingredients require their individual seasoning at different times. This is what creates that "wow" when you taste properly cooked Cajun food.
There are many Celebrity Chefs and, food companies that brand their own Cajun seasoning mixes, I am begging you not to waste your money on them. There is no such thing as one Cajun Seasoning. You can't season meat with the same spices for fish or ,vegetables. Also, store seasonings contain way too much salt. I am obsessed with eliminating salt and, I don't believe in cooking with it; I only use salt in pasta water or to finish a dish.
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Below is a basic recipe for Cajun seafood seasoning...Make a big batch and, use it for blackened fish, shrimp , scallops, etc...Remember this is a basic recipe, I encourage you to alter to your taste.
1/4 cup of sweet paprika , 2 tablespoons onion powder, 3 tablespoons garlic powder, 2 teaspoons cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black pepper, 2 teaspoons dried thyme, 2 teaspoons dried oregano. Thoroughly mix all ingredients.
Now how simple is that? Below is a recipe for Blackened Catfish but, you can use any solid white meat fish like Cod, Sole, or especially Redfish. Serves 6 hungry guests.
First you must own a seasoned cast iron frying pan for this recipe.....You can't be a Cajun Chef without one. Second, turn on your range hood fan to high.
6 (6-8 ounce) Catfish Fillets (Remove the dark meat from the bottom)
3 sticks of Sweet UNSALTED butter - melted
Heat cast iron frying pan on stove or gas grill to smoking point. Heavily baste both sides of fish fillets with melted butter until well coated; then sprinkle seasoning mix generously and, evenly on both sides of fillets, patting it in by hand.
Pour 2 T. of melted butter into hot pan then immediately place 2 fillets and, pour 1 T. of melted butter on top of each fillet. (Be careful, the butter can splash)
Cook uncovered over the same high heat until the bottom of fillets look charred. This should take about 3 minutes. Do not just brown the fish, it is called Blackened for a reason.
Turn the fillets over and, again pour 1 T. of melted butter over each fillet.
Cook about 3 minutes more, until they are charred also.
Repeat for all fillets....You might have to scrap the bottom of the frying pan between new fillets.
Disclaimer- This is a recipe, I am not responsible for fires. :)
The recipe looks delicious Rose, thanks for sharing it! I bought an immersion blender so hopefully soon you may have some soup recipes to share? I love your blog!
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