Tag Archives: Cajun

Blackened Mahi Mahi with Alexander Sauce

Blackened Mahi Mahi with Alexander Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Blackened Mahi Mahi with Alexander Sauce
If you have ever been to Texas you should try the various Pappas restaurants. Pappadeax (cajun seafood), Pappasitos (mexican food), Pappa’s Steakhouse, Pappas BBQ, Yi Yi Mary’s (greek), Pappas (Burgers). Now the thing about people who try to do to much is that they end up doing most things half-assed or over saturate a market. These guys pick and choose where to put their restaurants and don’t fall in to those traps. Pappasitos and Pappadeaux’s are the ones that are the most pervasive. Serve quality food in relaxed atmospheres.

We actually held our rehearsal dinner in a Pappadeaux and frequented it early on for special occasions and post church meals. We always split their fish of the day that comes with dirty rice and either a Alexander Sauce or Yvette sauce. Perfect portion for us with a cajun crusted fish (mostly snapper) with these creamy sauces that also have crab meat and shrimp in them. Paired with their dirty rice is a perfect trifecta bite.

It’s been years since we have been to either restaurant for no reason at all. But I was thinking about making fish tonight and decide to try and recreate their fish specials with Alexander sauce and dirty rice. I found recipes for the dirty rice that were more involved and others that were simpler. I chose the later tonight. When Jill came home and saw what was going on in the kitchen she said “wow this is fancy”. In reality it’s super easy and pretty fast. So if you’re in the dog house or just trying to impress your spouse or friends this might be a good one to try. Admittedly my sauce tasted great but I should have bumped up the flour for my roux to thicken it and to cook it longer for a darker color. My plating skills weren’t great here but the food covered it up.


Mahi Mahi
2 slices of fresh Mahi Mahi
3 tbs of butter
1 tsp of Kosher salt
1 tsp of Pepper
1/2 tsp of oregano and thyme
1/4 tsp of garlic powder
Dash of SlapYaMama or Cayenne
Note if you have blackend seasoning you can just use that

Alexander Sauce
1/2 – 3/4 cup of raw small shrimp
6 tbsp unsalted butter
1/2 cup yellow onion, diced
1/4 cup of swiss cheese
3 tbsp flour
1/2 cup clam juice
1 cup of cream
1 tsp of SlapYaMama or Cayenne (optional)
Kosher Salt and Pepper

Quick Dirty Rice
1 cup of rice
2 cups of chicken broth
1/2 onion
minced garlic clove
1 tube of low fat pork breakfast sausage

1. Dirty Rice – Cook your rice in pot following the directions.

2. Dirty Rice – brown your protein/lean sausage and onion. Drain some of the fat and add garlic and cook for another minute and remove from heat. When rice is done stir in the meat mixture and cut some green onions for some color. Set Aside.

3. Alexander Sauce – In a pot or skillet add your onion with 3 tbs of butter and cook until translucent. Once done add your flour and make a roux stirring constantly until it gets to a light or medium brown color. Stir in your clam juice and break it up. Lower heat and add your shrimp, cream and seasoning. While stirring break up your swiss cheese and slowly add until it is melted.

4. The fish cooks super quickly so get a pan on medium heat and add the butter until melted. While that is happening, season both sides of your fish with the seasoning. Cook your Mahi Mahi for about 3 minutes on each sides until the seasoning crusts up.

5. Plate your rice and fish and then top with the sauce and garnish accordingly.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Creamy Cajun Chicken Pasta
If you ever scroll through pintrest for recipes and use the word chicken you will likely see some of the canned,”way to professional” posts with cajun pasta dishes. But even if you go to food.com or foodnetwork.com you will see this type of recipe pop up. So I tried it and thought it was pretty good. Wasn’t mind blowing but has a nice balance of savory and creamy parmesean sauce paired with the spice punch of typical cajun food.

When I make these type of pasta dishes I really don’t measure anything but instead rely on taste, color and texture but I will try to remember about how much of each ingredient I used.

2 Chicken Breasts (boneless/skinless/diced)
2 tsp of Slap Ya Mama Seasoning
1 tsp of chili powder
1 tsp of garlic powder
1 tsp of Black Pepper
Little pinch of cumin (optional)
1 can of rotel (Drained)
1 red onion (diced)
1 red pepper (seeded and diced)
2 tbs of cream cheese
1 tbs of butter
1/4 cup of cream
1/4-1/2 cup of Parmesan cheese

1. Dice your chicken into bite sized pieces. Combine your spices and cover the chicken for 30 minutes or so.

2. Cook your pasta (whatever shape you like) per the package but salt the water when it comes to a boil. Reserve a cup of the liquid for your sauce.

3. In a medium-low heated cast iron skillet add a little butter and your seasoned chicken. Cook until done and then remove from your pan and set aside.

4. In the same pan, add your pepper and onion. Cook until you achieve your desired softness. Now stir in your cream and cream cheese and lower the heat. Add your chicken in and then the Parmesan cheese. Put your pasta in and mix well. Turn off the heat and taste it. Add spices and cheese to your taste.