Great for pan searing, seafood boils & more.
Ingredients: blended chilli, spices, garlic, pepper No salt!
Cajun cookin’ is a culmination of the influences of classic French, African and indigenous American cuisines. For the best flavour we recommend using only seasonings produced in small craft-batches with proper chiles, freshly milled spices and no preservative or anti-caking agents. (The name ‘Chile Mojo’ comes to mind)Recipe #1 The Pan-fry - simple as this:
coat chicken breasts, veal chops, fish fillets or any grilling meat with lemon juice.
Sprinkle with salt to taste and a good dusting of Chile Mojo Cajun Spice.
Lightly oil a hot pan and let em’ rip.
1 cup scallions OR 1 small brown onion, minced
3 cloves garlic, minced
2 Tbsp. vegetable oil
400gm chopped tomato, canned or fresh, with juice
1 cup boiling water
2 bay leaves
1 tsp. salt
2 tsp. Chile Mojo Cajun Spice
pinch of filé powder (or substitute1 tsp wheat or rice flour)
1 kilo mixed fish & shellfish
Add remaining ingredients (except filé and seafood) and simmer 20 minutes.
Whisk in powder then add seafood.
Cook another 5 minutes, or until seafood is cooked.
Serve over boiled rice.
Well, as Jambalaya recipes go, this ain’t one. My approach is to saute a diced onion; then it’s time to clean out the fridge.
Peas meet tomatoes, lunchmeats love turnips and chickens marry prawns.
Simmer with a bit of chicken stock (Salt to taste) and tie it all together with a generous spoonful of Chile Mojo Cajun Spice.
Stir in some cooked rice and top the beautiful mess with fresh parsley.