Cajun Recipes

Quick and Delicious Cajun Marinades

  Cajun BBQ Vegetable Soup

yield 6 quarts

Olive oil 1 Tablespoon
Garlic 1 Tablespoon finely chopped
Yellow Onion 1 med. small diced
Red Pepper 1 small diced
Yellow Pepper 1 small diced
Carrots 2 ea. peeled and small diced
Celery 4 stalks peeled and small diced
CAJUN BBQ RUB 2 Tablespoons
Tomatoes 4 ea. chopped
Red wine 1 cup
Vegetable stock 2 quarts
White or brown rice 1/2 cup
Parsley 2 tablespoons, finely chopped
Chives 2 tablespoons, finely chopped
Celery leaves chopped 4 tablespoons roughly
Sea salt To taste


Heat 8-quart pot over medium heat, add olive oil.

When oil is hot, add garlic, onions, peppers, carrots, and celery. Sauté for 4-5 minutes until soft.

Add CAJUN BBQ RUB and sauté for another two min. to develop flavor.

Add tomatoes and wine, reduce the liquid by simmering for five min.

Add vegetable stock and rice and simmer until rice is tender.

Season with fresh herbs, celery leaves, and sea salt.


Cajun Grilled Prawns

serves two


Prawns peeled and deveined 12 (16/20 count)
Wooden Skewers Soaked for 2-3 hours
Extra Virgin Olive oil 2 Tablespoons
Garlic, finely chopped 1 Tablespoon
CAJUN BBQ RUB 1 Tablespoon
Sea Salt To Taste


Soak wooden skewers 2-3 hours before use.

Peel and devein prawns, set aside.

Chop garlic and put into medium mixing bowl.

Add olive oil and CAJUN BBQ RUB to mixing bowl.

Put prawns into bowl and toss to marinate for 15 min.

Arrange in same direction onto wooden skewers.

Season with sea salt and grill.

Serve with gumbo, dirty rice pilaf, Cajun Slaw and salad.

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