Best 7 Cajun Butter Recipes

CAJUN BUTTER

Steps:

• In a small bowl, combine the first seven ingredients. Serve with corn. Refrigerate leftovers.

CAJUN BUTTER GARLIC STEAK BITES

Steps:

• **This is Homemade Cajun Seasoning mix. Feel free to use your own recipe or store bought, we just use about 2-3 Tbsp of seasoning. Use more for more spice.
• Combine cajun seasoning in mixing bowl. Add the steak bites and toss to evenly coat.
• Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
• Sear the steak bites in batches for 2-3 minutes each side (about 3-4 for more well-done bites) until edges are crispy and browned, adding extra oil as needed. Remove from pan (I use tongs to place them on a cutting board/bowl--this will also allow the meat to cool a bit, soaking in its juices!).
• Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
• Take the pan off heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
• Serve warm.
• I served this to my family with Rhodes rolls, mashed potatoes/gravy, and "Mamas Kitchen Hope" 24K Carrot recipe. Very easy recipes that you can make into a wonderful meal!

CAJUN-STYLE FILLET OF CATFISH WITH SPICY BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees.
• Rinse fillets and ry well.
• Season each fillet with a mixture of salt, lemon pepper and cayenne.
• Rub oil in a 9x13" glass baking dish.
• Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter.
• Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice.
• Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily.
• Do not overcook.
• Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish.
• Simmer for 5 minutes.
• Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.

PORK CHOPS WITH BROWNED GARLIC BUTTER SAUCE ( CAJUN )

Steps:

• Combine all the seasoning ingredients in a small bowl.
• Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
• Add the remaining seasoning mix to the flour and place on a flat plate.
• Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
• Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
• Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
• Drain on paper towels.
• In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
• Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
• Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
• Remove from heat and drizzle over the chops. Serve immediately.

OVEN ROASTED CORN WITH CAJUN BUTTER

Steps:

• 1. Preheat oven to 350F.
• 2. Roast corn inside their husks directly on an oven rack for 25-30 minutes or until done.(test with fork)
• 3. While corn is roasting, mix thyme, cayenne pepper sauce and butter, heating until the butter melts.
• 4. Shuck the corn after cooking. You will find it slips off quite easily.
• 5. Brush with seasoned butter and sprinkle with Cajun seasoning. Most Cajun seasoning is a bit salty- if you use salt-free you might want to add a little salt.

CAJUN CORN WITH LOUISIANA BUTTER

Steps:

• Soak the ears of corn in cold water for at least 30 minutes.
• If necessary, use a weight to keep the ears of corn submerged in the water.
• Drain.
• While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
• Pull back the husks on each ear of corn, leaving them attached at the stem.
• Remove and discard the corn silk.
• Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
• Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
• Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
• Don't worry if the husks brown or burn.
• Take corn from the grill.
• When cool enough to handle, carefully pull the husks back and cut them off with a knife.
• Serve warm.

SPICY CAJUN BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.