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This tangy and easy cuisine, which originated in New Orleans' French Quarter, is full of flavor. Subtle flavors blend together for a fantastic feast: salsa avocado boats, blackened fish in kidney bean sauce, cheesy jalapeno cornbread muffins, easy steamed coconut rice, and peach cheesecake mousse.

Serves 6.

For the boats:
3 oz. corn niblets
1 small green pepper, de-seeded and coarsely chopped
3 Roma tomatoes, diced
1/2 red onion, finely chopped
1 tbsp. lime juice
2 tbsp. sunflower oil
1 bunch fresh cilantro, washed and finely chopped
1 clove garlic, finely crushed
salt and pepper
3 ripe avocados

For the fish:
2 bay leaves
3 tbsp. tomato paste
2 tsp. basil, finely chopped
1 tsp. fresh oregano, finely chopped
1/2 tsp. fresh parsley, finely chopped
1 cup water
1 1/2 cups red kidney beans
1-3 green chillies, finely diced
1 bunch fresh cilantro, washed and finely chopped
1 tbsp. Cajun seasoning
6 Atlantic salmon fillets
1 oz. margarine, melted

For the muffins:
1 large egg
1 oz. margarine, melted
1 cup 2 percent milk
6 1/2 oz. coarse cornflour
2 oz. all-purpose flour
1 tbsp. baking powder
1 tsp. sugar
1 tsp. salt
2 3/4 oz. strong cheddar, grated
1/4 cup corn niblets, drained
1 tbsp. jalapeno pepper, finely chopped

For the rice:
2 tbsp. sunflower oil
4 cups Basmati rice, washed until water runs clean
5 cups water
1 tsp. salt
1 cup light coconut milk

For the mousse:
14 oz. cream cheese
6 tbsp. fresh custard made with condensed milk
grated zest of 1 lemon
4 egg whites
4 tbsp. white sugar
14 oz. can pie peaches
3 apricots, halved, destoned, and sliced

METHOD

Mix cream cheese, custard, and lemon zest until smooth. A food processor is useful. Whip egg whites until stiff and add sugar. Beat for 30 seconds until shiny. Slowly whisk eggs into cream cheese mixture. Spoon into dessert glasses and cool in fridge.

Combine corn niblets, green pepper, tomatoes, onion, lime juice, sunflower oil, cilantro, garlic, and seasoning to taste in a bowl. Mix well.

Halve and destone the avocados. Spoon corn mixture into each avocado half. Cover and chill in fridge.

Preheat oven to 400 F (200 C) for muffins.

Put 1/2 sunflower oil for rice in non-stick pot. Add salt, rice, and water. Boil vigorously until water is depleting and rice is bubbling. Drain rice well and put rest of sunflower oil back in pot. Add rice and coconut milk. Bring to a boil and reduce heat to minimum. Cover and cook for 15 minutes. Put in covered, heated serving dish.

Beat egg for muffins with the margarine and milk. Combine flours and other dry ingredients in separate bowl. Add to egg mixture and mix quickly until smooth. Add cheddar, corn niblets, and jalapeno pepper. Mix well. Spoon batter into non-stick muffin tin and bake for 20 minutes. Allow to cool on wire rack.

For the fish, put tomato paste, bay leaves, basil, oregano, parsley, water, chillies, and drained kidney beans in a pot. Boil for 5 minutes. Put in blender and puree. Keep hot until ready to serve.

Dip salmon fillets in melted margarine and put in non-stick frying pan. Sprinkle fillets with 1/2 Cajun spice and fry on medium heat for 5 minutes. Turn over and sprinkle with remaining Cajun spice. Fry for another 5 minutes. Keep warm in heated, covered serving dish.

Serve avocado boats as a starter. Follow with the fish served on the rice. Serve the muffins on the side with plenty of butter. Follow with the mousse topped with apricot slices and serve.