Best 4 Ragin Cajun Ketchup Recipes

CAJUN CHICKEN RAGOUT

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
• Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
• Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
• Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
• Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
• Remove from heat, stir in green onions, and season with salt and black pepper to taste.

CAJUN REMOULADE SAUCE

Steps:

• Mix all ingredients well in a mixer.
• If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
• Refrigerate overnight.
• I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.