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Celiac.com 09/28/2024 - Elevate your gluten-free cooking with this flavorful Cajun Shrimp and Rice dish. Packed with bold spices and fresh ingredients, this recipe brings together tender shrimp, juicy tomatoes, and fluffy white rice in a quick and satisfying meal. Perfect for a weeknight dinner, it’s a gluten-free one-pan wonder that delivers a taste of the South right to your table. Ingredients: 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 teaspoons Cajun seasoning 1 pound large shrimp, peeled and deveined, tails intact Kosher salt and freshly ground pepper 4 plum tomatoes, chopped 2 bunches scallions, chopped 3 cups cooked white rice 3 tablespoons chopped fresh parsley Lemon wedges, for serving Directions: Heat the Skillet In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Cook the Shrimp Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook, stirring frequently, until the shrimp start to curl, about 1 minute. Season with salt and pepper to taste. Add Vegetables Stir in the chopped tomatoes and scallions. Cook for about 1 minute, allowing the flavors to blend. Incorporate the Rice Add the cooked white rice to the skillet along with ¼ cup of water. Continue cooking, stirring occasionally, until the rice is warmed through and the shrimp are fully opaque, about 3 more minutes. Finish and Serve Stir in the chopped parsley. Serve hot with lemon wedges on the side for a zesty finish. Tip: This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp.

Celiac.com 03/02/2024 - This soulful dish, bursting with bold flavors and rich textures, is sure to tantalize your taste buds and transport you to the heart of Louisiana with every savory spoonful. Whether you're a seasoned gumbo aficionado or a newcomer to the delights of Cajun cooking, this recipe promises to deliver a truly unforgettable dining experience. Gumbo, a beloved staple of Creole and Cajun cuisine, traces its roots back to the melting pot of cultures that define Louisiana's culinary landscape. Influenced by French, African, Native American, and Spanish culinary traditions, gumbo embodies the spirit of diversity and innovation that characterizes Cajun and Creole cooking. Originally crafted as a hearty stew using locally available ingredients, gumbo has evolved over the centuries into a beloved comfort food cherished by food lovers around the world. Ingredients: ½ cup gluten-free all-purpose flour ½ cup vegetable oil or gluten-free roux 1 large onion, diced 1 green bell pepper, diced 2 celery stalks, diced 3 cloves garlic, minced 1 pound andouille sausage, sliced 1 pound chicken thighs, diced 6 cups gluten-free chicken broth 1 can (14.5 ounces) diced tomatoes 1 tablespoon Worcestershire sauce (gluten-free) 2 teaspoons Cajun seasoning 1 teaspoon dried thyme 1 teaspoon dried oregano 1 bay leaf Salt and pepper to taste 1 pound shrimp, peeled and deveined 2 cups cooked white rice Chopped green onions, for garnish Instructions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the gluten-free all-purpose flour to create a roux, stirring constantly until the mixture turns golden brown, about 10-15 minutes. Add the diced onion, bell pepper, celery, and minced garlic to the roux, and cook until the vegetables are softened, about 5-7 minutes. Stir in the sliced andouille sausage and diced chicken thighs, and cook until the meat is browned, about 5 minutes. Pour in the gluten-free chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let simmer, uncovered, for 30 minutes, stirring occasionally. Add the peeled and deveined shrimp to the pot, and cook until the shrimp are pink and opaque, about 5 minutes. Serve the gluten-free Cajun gumbo hot over cooked white rice, garnished with chopped green onions. Enjoy the warm and comforting flavors of gluten-free Cajun gumbo, a culinary masterpiece that celebrates the rich heritage and vibrant flavors of Louisiana's Cajun culture. With each spoonful, savor the harmonious blend of savory meats, aromatic spices, and tender vegetables that make this dish a true Southern classic. Whether enjoyed as a hearty meal on a chilly evening or served up for a festive gathering with friends and family, gluten-free Cajun gumbo is sure to delight and satisfy even the most discerning palates.

Celiac.com 04/06/2019 - If you’re looking to add a bit of snap to your next meal, look no further. This simple recipe covers fresh tilapia or other firm white fish in a blend of herbs and spices. Give it a quick sear on each side, and call it dinner. Crunchy and spicy on the outside, tender and juicy inside. It’s sure to honor its roots and leave your hungry eaters satisfied. Yum! Ingredients: 4 tilapia, catfish, or redfish fillets 1 cup long-grain white rice 2 cups fresh flat-leaf parsley 1 teaspoon grated lemon zest 3 tablespoon olive oil 3 tablespoons paprika ¾ teaspoon garlic powder ¾ teaspoon dried thyme ½ teaspoon onion powder ¼ teaspoon cayenne pepper 2 tablespoon fresh lemon juice 4 lemon wedges Kosher salt and black pepper Directions: Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and ¼ teaspoon each salt and pepper until finely chopped; set aside. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Brush the lemon juice over the fish, then coat in the spice mixture. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges.

Blackening is a really fun way to cook fish. Nothing seems to beat the bold flavor that comes from a perfectly seared crust. Blackening fish on a cast-iron skillet creates intense heat and smoke so always work in a well-ventilated kitchen. The rub in this recipe is one of many variations on a classic Cajun rub and is also perfect for chicken, beef steaks, or even vegetables. You can mix it up by serving different fish; snapper and swordfish would also hold up really well. Serving fish with lemon not only cuts the intense flavor of the spices, but also gives the fish a refreshing bite. Ingredients: 4 firm catfish fillets, 6-8 ounces each ½ cup olive oil, plus extra for drizzling 1 large lemon, cut into 4 wedges 1 teaspoon dried thyme 1 teaspoon marjoram 1 teaspoon coriander 1 teaspoon garlic powder 1 tablespoon paprika 1 tablespoon ground red pepper 2 teaspoons cracked peppercorns 1 teaspoon coarse salt Directions: Combine all spices to create a rub and spread in a shallow pan. Set aside. Heat a large cast-iron skillet until very hot, about 5-10 minutes. Meanwhile, rinse and pat dry fish. Generously coat both sides of each steak with oil and lay in the spice mixture. Turn to thoroughly cover both sides. Place two steaks in the heated skillet over medium-high and drizzle lightly with oil. Cook for 3-4 minutes and turn. Drizzle with a little more oil and cook for an additional 2-3 minutes, depending on thickness of fish. Remove cooked fish. Add additional oil if necessary and repeat with remaining steaks. Serve with fresh lemon juice, one wedge per steak.