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Cooking With Cajun, Lafayette, LA (2025)

05/23/2025

Cheesy Garlic Chicken Wraps

Ingredients:
2 cups cooked chicken breast, shredded or chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup mayonnaise (optional for extra creaminess)
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 large flour tortillas
1 tablespoon butter (for grilling the wraps)
Fresh parsley, chopped (for garnish, optional)
Directions:
Prepare Chicken Filling:
In a skillet over medium heat, add olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the cooked chicken, paprika, salt, and pepper. Stir to combine and heat through, about 3–4 minutes.
Add Creaminess (Optional):
If using mayonnaise, stir it into the warm chicken mixture. This step adds a creamy texture and enhances flavor.
Assemble the Wraps:
Lay out the tortillas. Evenly divide the chicken mixture among them. Sprinkle both mozzarella and cheddar cheese over the top of the chicken in each tortilla.
Fold the Wraps:
Fold the sides of each tortilla inward, then roll them up tightly like a burrito.
Grill the Wraps:
Heat butter in a nonstick skillet or grill pan over medium heat. Place the wraps seam-side down and grill until golden brown and crispy, about 2–3 minutes per side.
Serve:
Remove from the pan, slice in half if desired, and garnish with chopped parsley. Serve warm with a side of salad, dipping sauce, or fries.

05/23/2025

Southern-Style Beef Tips & Gravy over Rice

Ingredients:
- 1.5 lbs beef sirloin or stew meat, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup sliced mushrooms (optional)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- Salt to taste
- Cooked white rice, for serving
- Fresh parsley, chopped, for garnish

Directions:
1. In a large bowl, combine the beef chunks with the flour, paprika, salt, and pepper. Toss until the beef is evenly coated.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
4. If using, add the sliced mushrooms and cook for another 3-4 minutes until softened.
5. Return the beef to the skillet. Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir to combine.
6. Bring the mixture to a simmer, cover, and reduce heat to low. Let it cook for about 1.5 hours until the beef is tender, stirring occasionally.
7. Serve the beef tips and gravy over fluffy white rice and garnish with freshly chopped parsley.

Prep Time: 15 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Kcal: 360 kcal
Servings: 4-6

05/23/2025

Roasted Baby Potatoes with Garlic Scapes & Crumbled Feta

Ingredients:

1.5 lbs baby potatoes, halved

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup chopped garlic scapes

1/2 cup crumbled feta cheese

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley (optional)

Directions:

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Roast for 25–30 minutes, flipping halfway through, until golden and crispy.

During the last 10 minutes of roasting, add garlic scapes to the pan and toss with the potatoes.

Remove from oven, drizzle with lemon juice, and sprinkle with crumbled feta and parsley.

Serve hot as a side dish or light meal.

Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 120 per bite Servings: 24 bites

05/23/2025

Crispy Tofu and Avocado Rice Stack 🥑🍚🥢

Ingredients:

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 tbsp vegetable oil
2 cups cooked rice
1 ripe avocado, sliced
1/4 cup sriracha mayo (or your favorite sauce)
Sesame seeds (for garnish, optional)
Chopped green onions (for garnish, optional)

Instructions:

1. Press the tofu to remove excess water. Cut into bite-sized cubes.
2. In a bowl, combine cornstarch, soy sauce, garlic powder, onion powder, and black pepper. Add the tofu cubes and toss to coat evenly.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy (about 10-12 minutes).
4. While the tofu is cooking, prepare the rice.
5. To assemble, divide the cooked rice between two plates.
6. Top the rice with crispy tofu.
7. Arrange avocado slices on top of the tofu.
8. Drizzle with sriracha mayo (or your preferred sauce).
9. Garnish with sesame seeds and chopped green onions, if desired.

05/23/2025

Garlic Butter Pork Chops with Cheddar Grits

Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons heavy cream
- Chopped parsley for garnish

Directions:
1. Start by preparing the cheddar grits. In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits, then reduce the heat to low. Cook, stirring frequently, until the grits are thick and creamy, about 20-25 minutes. Stir in the cheddar cheese and heavy cream, and season with salt and pepper to taste. Keep warm.

2. While the grits are cooking, season the pork chops with salt and pepper on both sides. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Once the butter is sizzling, add the pork chops and sear for about 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chops from the skillet and set aside.

3. In the same skillet, lower the heat and add the remaining 2 tablespoons of butter. Add the minced garlic, thyme, and rosemary, sautéing until fragrant, about 1 minute. Return the pork chops to the skillet to coat in the garlic butter sauce, cooking for an additional minute.

4. To serve, place a generous scoop of cheddar grits on each plate, top with a pork chop, and drizzle with the garlic butter sauce from the skillet. Garnish with chopped parsley for a fresh finish.

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Kcal: 620 kcal
Servings: 4

05/23/2025

FILET MIGNON WITH SHRIMP AND LOBSTER CREAM 🥩🍤🦞
Ingredients:
4 filet mignon steaks (6 oz each)
8 shrimp (peeled and deveined)
1 lobster tail (meat removed and chopped)
2 tbsp butter
1 tbsp olive oil
1 cup heavy cream
1/2 cup parmesan cheese (grated)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Fresh parsley (chopped, for garnish)
Instructions:
Season filet mignon with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear steaks for 3-4 minutes per side for medium-rare. Set aside to rest.
In the same pan, melt butter and cook shrimp until pink. Remove and set aside.
Add lobster meat to the pan and sauté for 1-2 minutes.
Pour in heavy cream and simmer for 3 minutes. Stir in parmesan cheese until sauce thickens.
Return shrimp to the pan and stir to combine.
Plate the filet mignon and top with the shrimp and lobster cream sauce. Garnish with fresh parsley.
Notes:
Serve with mashed potatoes or roasted vegetables for a complete meal.
You can swap lobster with crab meat if desired.

05/19/2025

Grilled Jumbo Prawns with Herb Butter

Ingredients:

1½ lbs jumbo prawns, shell-on, deveined

3 tbsp unsalted butter, melted

2 cloves garlic, finely minced

2 tbsp fresh parsley, finely chopped

1 tbsp lemon juice

1 tsp lemon zest

Salt and freshly ground black pepper, to taste

Olive oil, for brushing

Lemon wedges, for serving

Instructions:

Prepare the Herb Butter:

In a small bowl, combine melted butter, garlic, parsley, lemon juice, lemon zest, salt, and pepper. Mix well and set aside.

Preheat the Grill:

Heat grill to medium-high. Lightly oil the grates to prevent sticking.

Prepare the Prawns:

Rinse prawns under cold water and pat dry. Brush them with a light coat of olive oil and season lightly with salt and pepper.

Grill the Prawns:

Place prawns shell-side down on the grill. Cook for 2–3 minutes per side, or until the shells are pink and slightly charred, and the flesh is opaque.

Glaze with Herb Butter:

During the last minute of grilling, brush the prawns generously with the herb butter mixture.

Serve:

Arrange grilled prawns on a platter and drizzle with remaining herb butter. Garnish with extra parsley and lemon wedges. Serve hot.

05/19/2025

Loaded Seafood Fries with Shrimp & Crab

Ingredients:

1 lb frozen or fresh French fries
½ lb shrimp, peeled and deveined
½ lb lump crab meat
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup shredded Parmesan cheese
½ teaspoon Old Bay seasoning
½ teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges
Instructions:

Prepare the Fries:

Cook the French fries according to package instructions (bake or fry) until crispy and golden brown. Set aside on a plate.
Cook the Seafood:

In a skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
Add the crab meat to the same skillet, gently warming it for 1-2 minutes. Remove from heat and set aside.
Make the Creamy Sauce:

In the same skillet, melt the remaining 1 tablespoon of butter. Add garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream, stirring constantly. Add Parmesan cheese, Old Bay seasoning, smoked paprika, salt, and black pepper. Let the sauce simmer until thickened, about 3-4 minutes.
Return the shrimp and crab to the skillet, tossing gently to coat in the sauce.
Assemble the Dish:

Pour the creamy seafood mixture over the crispy fries.
Sprinkle with fresh parsley for a pop of color and freshness.
Serve with a lemon wedge on the side for a bright, citrusy finish.
Enjoy!

Serve immediately while hot and creamy. Perfect for a seafood twist on classic loaded fries!

05/17/2025

Gourmet Shrimp Pizza

Ingredients:

1 thin pizza crust (store-bought or homemade)

1 cup shredded mozzarella cheese

12-15 medium shrimp, peeled and deveined

2 cloves garlic, minced

2 tbsp olive oil

1/4 cup fresh parsley, chopped

1 lemon (cut into wedges)

Salt and pepper to taste

Instructions:

Preheat Oven:
Preheat oven to 475°F (245°C).

Prepare Shrimp:
Toss shrimp with olive oil, minced garlic, salt, and pepper.

Assemble Pizza:
Place pizza crust on a baking sheet or pizza stone. Evenly spread shredded mozzarella cheese over the crust. Arrange the shrimp evenly on top.

Bake:
Bake for 10-12 minutes, or until the crust is golden and crispy, and shrimp are cooked through.

Garnish:
Remove from oven, sprinkle with fresh chopped parsley, and serve with lemon wedges on the side for squeezing over the pizza.

Enjoy your flavorful gourmet shrimp pizza!

05/17/2025

Surf & Turf Stack with Grilled Shrimp, Seared Steak, Mashed Potatoes & Sautéed Spinach

Ingredients:

For the Steak & Shrimp:

2 filet mignon or sirloin steaks

1 lb large shrimp, peeled and deveined

1 tbsp olive oil (for each)

Salt and freshly ground black pepper

2 tbsp butter

2 cloves garlic, smashed

Optional: fresh thyme or rosemary sprigs

1/2 tsp smoked paprika (for shrimp)

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and cubed

4 tbsp butter

1/2 cup heavy cream or milk

Salt and pepper to taste

For the Sautéed Spinach:

4 cups fresh spinach

1 tbsp olive oil or butter

1 clove garlic, minced

Pinch of salt

For the Sauce:

2 tbsp pan drippings (or butter)

1/4 cup beef broth

1/4 cup heavy cream

Salt, pepper, and a touch of Dijon mustard (optional)

Fresh chopped parsley (for garnish)

Instructions:

Make the Mashed Potatoes:
Boil potatoes until fork-tender. Drain, mash with butter and cream. Season to taste. Keep warm.

Sauté the Spinach:
In a skillet, heat olive oil or butter. Add garlic, then spinach. Cook until wilted (2–3 minutes). Season lightly.

Cook the Steaks:
Season steaks with salt and pepper. Sear in olive oil over medium-high heat 3–4 minutes per side (for medium). Add butter and garlic, baste, and rest for 5 minutes.

Grill or Sear the Shrimp:
Toss shrimp with olive oil, paprika, salt, and pepper. Grill or sauté for 2–3 minutes per side until golden and cooked through.

Make the Pan Sauce:
In the steak pan, add beef broth and scrape up the bits. Stir in cream and mustard (if using), simmer until slightly thickened. Adjust seasoning.

Assemble the Dish:
Spoon mashed potatoes onto the plate, add sautéed spinach to one side. Stack steak on top, then layer grilled shrimp. Drizzle sauce generously and garnish with fresh herbs.

Let me know if you want to add crispy shallots or a red wine reduction instead of the cream sauce!

05/15/2025

GARLIC HERB CHICKEN WITH MASHED POTATOES AND GLAZED CARROTS 🍗🥕🥔

INGREDIENTS:

For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
Salt and pepper to taste
1 cup chicken broth
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:
2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons unsalted butter
Salt and pepper to taste

For the Glazed Carrots:
1 pound carrots, peeled and cut into sticks
2 tablespoons butter
2 tablespoons brown sugar
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

INSTRUCTIONS:

STEP 1: COOK THE CHICKEN
Prepare Chicken: Season the chicken breasts with salt, pepper, oregano, and thyme.
Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Make Sauce: In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping the bottom of the skillet to deglaze. Return the chicken to the skillet and simmer for an additional 5 minutes.

STEP 2: MAKE THE MASHED POTATOES
Boil Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.
Mash Potatoes: Return the potatoes to the pot and add milk, butter, salt, and pepper. Mash until smooth and creamy.

STEP 3: GLAZE THE CARROTS
Cook Carrots: In a separate pan, melt butter over medium heat. Add the carrot sticks and sauté for about 5 minutes.
Add Sugar: Sprinkle brown sugar over the carrots, stirring to coat. Cook for an additional 5 minutes until the carrots are tender and glazed. Season with salt and pepper.

STEP 4: SERVE
Plate the chicken, mashed potatoes, and glazed carrots. Garnish with fresh parsley.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 4

Enjoy this Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots.

05/14/2025

Delicious Red Snapper with Creamy Creole Sauce

Ingredients:
- 4 red snapper fillets
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- Salt & black pepper to taste
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1 tbsp unsalted butter
- 1/4 cup chopped green onions (optional)

Instructions:
1. Season snapper fillets with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook fillets for 3-4 minutes per side until golden brown. Set aside.
3. In the same skillet, melt butter and add green onions (if using); cook for 1-2 minutes.
4. Stir in cream, broth, Dijon mustard, and lemon juice. Let simmer for 2-3 minutes.
5. Season sauce to taste, return the fillets, and spoon sauce over top. Simmer for another 2-3 minutes.
6. Garnish with parsley and serve hot!

Enjoy

Cooking With Cajun

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