Creole/Cajun Crawfish Étouffée *Creole because we use butter, Cajun because we use the Acadian Cajun spice with no herbs. Yield: 4-6 Servings Ingredients 1-pound unsalted butter 2 cups diced yellow onion 1 cup diced green bell pepper 1 cup diced celery
Acadian “Cajun” Grilled Swordfish Yield: 4 Ingredients 4 8oz Swordfish steaks 1 tablespoon Tijerina Acadian Cajun Spice Blend Oil for grill/pan Method Heat a grill to 350 degrees or high heat. Pat the fish dry. Coat fish in Tijerina