Recipes for Cajun seasoning

^{Cajun seasoning recipes}

^{Cajun chicken}

^Ingredients

^{4 skinless boneless chicken breast, leg or thigh}
^{2 tbsps Cajun seasoning}
^{1tbsp sunflower oil}
^{200g tub guacamole, to serve}

^Method

^{Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Place on a plate.}
^{Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.}

^{Cajun chicken gumbo}

^Ingredients

^{4 tbsps olive oil}
^{5 skinless chicken breasts cut into chunky pieces}
^{1 onion chopped}
^{2 celery sticks, sliced}
^{3 bay leaves}
^{5 tbsps plain flour}
^{4 tsps Cajun seasoning}
^{600 ml chicken stock (2 cubes)}
^{2 spring peppers deseeded and cut into chunks}
^{300 g thickly sliced ham, trimmed of any fat and diced}
^{3 spring onions sliced}
^{2 tbsps parsley roughly chopped}

^Method

^{Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the seasoning for 2 mins.}
^{Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.}

^{Cajun chicken pasta}

^Ingredients

^{1tbsp olive oil}
^{400g chicken breast, chopped into large chunks}
^{3 garlic cloves, finely chopped or grated}
^{2 tbsp Cajun seasoning}
^{400g can chopped tomatoes or passata}
^{1 chicken stock cube, crumbled}
^{500g penne or another tube- shaped pasta}
^{150ml double cream}
^{20g parmesan finely grated, plus extra to serve}
^{½ lemon, juiced}
^{Chopped parsley to serve (optional)}

^Method

^{Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over – no need to worry about it being cooked through at this stage.}
^{Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.}
^{Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.}

^{Spicy Cajun chicken quinoa}

^Ingredients

^{4 skinless chicken breast cut into bite sized pieces}
^{1 tbsp Cajun seasoning}
^100g^quinoa
^{600ml hot chicken stock}
^{100g dried apricots sliced}
^{½ x 250g pouch ready-to-use Puy lentils}
^{1 tbsp olive oil}
^{2 red onions cut into thin wedges}
^{1 spring onion chopped}
^{small bunch coriander, chilli}

^Method

^{Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.}
^{Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.}
^{While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.}

^{Cajun rice}

^Ingredients

^{4 tsps Cajun}^seasoning
^{½ onion, dice}
^{1 red pepper}
^{1 spring pepper}
^{1 tbsp olive oil}
^{900 ml chicken stock}
^{300 g long-grain white rice}
^{2 tbsp fresh lemon juice}
^{2 spring onions, thinly sliced}
^{2 tsp salt}

^Method

^{Remove the seeds from the peppers and cut them into cubes. Add the oil to a medium-sized saucepan over medium-high heat. Add the peppers and diced onion and stir to coat. Sauté for 5–7 minutes until softened.}
^{Add the chicken stock, Cajun Seasoning and salt and allow the mixture to come to a boil.}
^{Add the rice, stir and top with a lid. Reduce the heat as needed to maintain a simmer.}
^{Simmer for 20–25 minutes until the rice is cooked through and tender to your liking. Add lemon juice and spring onions to the rice. Set aside for 10 minutes, covered.}
^{After the resting time, fluff the rice with a fork and serve.}

^{Vegetarian Cajun recipes}

^{Creamy vegan Cajun pasta}

^Ingredients

^{1 small onion, quartered and sliced}
^{2-3 bell peppers (any colour you like): You could substitute any quick cooking veggies you like, such as mushrooms, broccoli, green beans, asparagus, etc. But bell peppers and onions seemed to fit with the Cajun theme.}
^{1-3 teaspoon cajun seasoning to taste}
^1-
^{3 cups vegan chicken or vegetable broth}
^{1 pound pasta of choice (use gluten-free if needed)}
^{4-6 spring onions, sliced, white and spring parts separated}
^{½ cup – ¾ cup coconut milk / cashew cream / sunflower seed cream, optional}

^Method

^{In a large non stick pot over medium high heat, start sautéing your onion. You can use oil for this or just water or broth if you are oil-free. Sauté the onions until they become translucent, about 3-4 minutes.}
^{Cook peppers: Throw in the peppers and half of the cajun seasoning and sauté for 2 minutes.}
^{Add tomatoes: Next add the fire roasted tomatoes. Stir well, and cook for 2 minutes.}
^{Add pasta and broth: Now add the pasta and broth.}
^{Cook covered on medium heat: Give it a thorough stir, turn the heat down to medium, and cover. Cook for 6 – 10 minutes, stirring frequently and ensuring there is enough liquid. Add a little only if all the liquid gets soaked up. Every pasta is different, so it’s good to have a little on reserve. Note if you run out liquid again you can just add a little water until there’s just enough to keep the dish moist.}
^{Season: Once the pasta is fully cooked, add the white parts of the spring onion and remaining Cajun seasoning. Give it a really good stir, taste it, and adjust any seasonings if needed. If you removed the peppers and onions earlier, add them back now. Let everything come to heat, about 1-2 minutes.}
^{Make it creamy: Pour in the coconut milk / cashew cream / sunflower seed cream, stir well, and add the spring parts of the spring onion.}
^{Serve vegan Cajun pasta with a sprinkle of vegan Parmesan more spring onions, and if you’d like.}

^{Cajun spiced roast vegetables with coriander yoghurt}

1 Bell pepper
1 bunch Coriander
1 Garlic clove
1 can Kidney beans, Red
1 Red onion
1 Sweet potato
1 can Tomatoes with onion and garlic
1 Vegetable stock cube Powdered
150g Basmati rice
2 tbsps Cajun spice mix
1 tbsps Paprika, Smoked
75g Greek Yoghurt,
240 ml water for the rice

Method

Preheat your oven to 200°C. Chop the sweet potato into 1cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Halve, peel and chop the onion into 1cm sized chunks. Pop the sweet potato, pepper and onion on a baking tray and drizzle over some oil. Season with salt and pepper and toass to coat. Roast on the top shelf of your oven until tender and starting to char, 25-30 mins. Turn halfway.
Meanwhile, pour the water for the rice into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam.
While the rice cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. In a small bowl combine the yogurt (see ingredients for amount) with half of the chopped coriander. Stir together and season to taste with salt and pepper.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the red kidney beans, garlic, smoked paprika and Cajun seasoning (add less Cajun spice if you don’t like heat). Cook stirring frequently for 1 minute.
Add the vegetable stock powder, chopped tomatoes and water. Bring to a boil and season with salt and pepper. Turn the heat down to a simmer and cook for 6-8 mins until slightly reduced. Add the roasted veggies once they are cooked, stir through the sauce and add a splash of water to loosen if you need to.
Season the sauce to taste with salt and pepper. Add the remaining coriander into your rice and fluff with a fork. Share the rice between your plates and top with the roasted vegetable stew. Serve with a dollop of coriander yoghurt. Enjoy!