Category: Main Dishes

Biscuits and Tasso Gravy

Quick-and-easy biscuits and gravy is a common meal in our household. A tube of biscuits, a roll of sausage, a little flour, salt and pepper, and milk and 15 minutes later you’ve got breakfast. Well, this biscuits and Tasso gravy isn’t that version of biscuits and gravy. This is beyond that. Way, way, way beyond it. Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.

Biscuits and Tasso Gravy

No Creme Fraiche? No Problem.

The original recipe for biscuits and Tasso gravy calls for using creme fraiche, which I could not find the day I went to the market. So, I ended up substituting sour cream, which has a different texture and slightly different taste, but the end result was still fantastic.

I made the gravy in my cast iron skillet. I think gravy is always better out of cast iron.

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I made the tasso on my Weber Smokey Mountain smoker. It takes a few days to prepare, but oh is it ever worth the time.

Also try my sage sausage biscuit gravy.

Biscuits and Tasso Gravy
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5 from 1 vote

Biscuits and Tasso Gravy

Gravy made with spicy Tasso is amazing. Spicy, complex, melt-in-your-mouth Tasso just makes a world of difference.
Course Breakfast
Cuisine American
Keyword biscuits, gravy, tasso
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 409kcal
Author Based on a recipe from Nola Cuisine

Equipment

Ingredients

For the gravy

For the biscuits

  • 1 tube biscuits

Instructions

For the gravy

  • Melt the butter in a large sauce pan over medium-high heat.
  • Add the Tasso. Saute until the Tasso starts to brown.
  • Stir in the flour and continue stirring for two minutes.
  • Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
  • Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
  • Stir in the creme fraiche and serve over biscuits.

For the biscuits

  • Bake the biscuits per package instructions.

Notes

Use homemade biscuits for the best results.

Nutrition

Calories: 409kcal | Carbohydrates: 14g | Protein: 13g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 603mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 994IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 1mg

Nutritional values are approximate.

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Louisiana Burgers

These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had. Wonderful grilled seasoned beef, kick’n pepper jack cheese, a creamy remoulade, crunchy red onion and my favorite, spicy homemade Tasso that just melts in your mouth. All on homemade buns. Without the tasso these are great burgers. With it, they are amazing.

Louisiana Burgers

Every bite of these Louisiana burgers is fully of fantastic flavor. If you don’t want to go through the ‘trouble’ of making tasso, I strongly encourage you to find some. Even if you have to drive to Louisiana. It’s special. The flavors are very concentrated so you won’t need much. It’s salty, spicy and lightly smoky. Perfect on a grilled burger.

I could’ve used some Kaw-Cajun Comeback sauce on these burgers, but I went with a bottle of Louisiana Fish Fry Product’s remoulade sauce instead. It has a nice zesty taste that is also great on po boy sandwiches. You can find it in your grocer’s southern foods section.

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If you love big flavors, you’ll love these burgers. Also try my spicy bacon burgers.

Louisiana Burgers
Print Pin
5 from 1 vote

Louisiana Burgers

These Louisiana burgers are absolutely incredible. They are the best burgers I’ve ever had.
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 725kcal
Author Based on a recipe from Bobby Flay

Equipment

Ingredients

Instructions

  • Fire up your grill.
  • Combine the spices and mix into the meat in a large bowl.
  • Form the meat into 4 patties.
  • Grill the burgers as desired.
  • Toast the buns.
  • Slather the buns with the remoulade sauce.
  • Top with the burgers, Tasso, red onion, and cheese.

Notes

Also great with Swiss or Monterey jack cheese.

Nutrition

Calories: 725kcal | Carbohydrates: 26g | Protein: 44g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 1719mg | Potassium: 616mg | Fiber: 2g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 3mg | Calcium: 436mg | Iron: 6mg

Nutritional values are approximate.

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Copycat Famous Dave’s Country-Roasted Chicken

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I’m a big fan of Famous Dave’s. I didn’t think I would be. I love my local BBQ joints, so I was skeptical of a big national chain, no matter how much I think Dave is a nice guy. Well, I’m not skeptical any more. Everything I’ve ever ordered there has been fantastic and the service has always been friendly. I highly recommend you stop in and get you some ribs (or pulled pork, or brisket, or country-roasted chicken) and don’t pass up on the wonderful sides. They have some of the best sides I’ve ever had at a BBQ joint. And, since I’m also a big fan of my Char-Broil Big Easy, I could not pass up making a copycat version of Famous Dave’s country-roasted chicken.

Copycat Famous Dave's Country-Roasted Chicken

It Couldn’t Get Any Easier

I took bone-in split chicken breasts, marinated them overnight and then tossed them into a lit Big Easy until done. The result was tender, juicy, and oh so very flavorful. And nothing could be easier to make than this copycat Famous Dave’s Country-Roasted chicken. I left the skin on the chicken. You can remove it before marinating and applying the rub if you wish.

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You can’t go wrong with poultry on the Big Easy. Also try my copycat of Kentucky Fried Chicken’s roasted chicken. And for an even easier, Famous Dave’s copycat, just grab some of the chain’s seasonings and make chicken in no time with no fuss!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Copycat Famous Dave's Country-Roasted Chicken
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4.50 from 2 votes

Copycat Famous Dave’s Country-Roasted Chicken on the Char-Broil Big Easy

I took bone-in split chicken breasts, marinated them overnight and then tossed them into a lit Big Easy until done. The result was tender, juicy, and oh so very flavorful. And nothing could be easier to make. 
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, chicken, roasted
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 4 servings
Calories 399kcal
Author Mike

Equipment

Ingredients

For the overnight marinade

For the pre-cook marinade

For the spice rub

For the chicken

  • 4 chicken breasts large bone-in

Instructions

For the overnight marinade

  • Place the chicken in a large resealable bag or container.
  • Add the Italian dressing and toss to coat.
  • Refrigerate overnight, turning occasionally.

For the pre-cook marinade

  • Three hours before you are ready to cook, add the lemon juice to the marinating chicken and toss to coat.

For the spice rub

  • Combine the ingredients.

For the chicken

  • Fire up your Big Easy. You’ll need a Bunk Bed basket (see below) to keep from overcrowding the chicken.
  • Shake any excess marinade from the chicken.
  • Dust with the rub. Use a little or a lot.
  • Place chicken in the Big Easy basket and lower into the cooker.
  • Cook until done and golden brown, about 10 minutes per pound.
  • Remove and let rest 10 minutes before serving.

Notes

You can skip the overnight marinade and just combine the Italian dressing and lemon and marinate for 3 hours just before cooking.

Nutrition

Calories: 399kcal | Carbohydrates: 8g | Protein: 48g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1988mg | Potassium: 910mg | Fiber: 1g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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Charlie Mac Hot Dog

This is another (fantastic) copycat of a hot dog that you can grab from the Dougie Dog food truck in Vancouver, Canada. Nope, I’ve never been there. But, I saw the Dougie Dog truck on a recent episode of Eat Street on the Cooking Channel and fell in love with their menu. They have some crazy great dogs. Like this Charlie Mac hot dog. This is one creative delicious idea for a hot dog.

Charlie Mac Dog

My Goodness This Is One Great Dog

Everything about this Charlie Mac hot dog screams yummy. And I didn’t skimp on the buns, either. I picked up some fresh-baked hot dog buns from my local bakery, Taylor’s Bakery. All I have to do is call the day ahead and place my order. The next morning I’m picking up the most soft and fantastic smelling buns ever.

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Ooey gooey cheese belongs on a hot dog. Also give my Wiz dog a try. It’s loaded with cheese.

Charlie Mac Dog
Print Pin
5 from 1 vote

Charlie Mac Dog

Everything about this dog screams yummy. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 519kcal

Ingredients

Instructions

  • Cook your dogs and warm your buns.
  • Place dogs in buns and top with plenty of the mac-and-cheese.
  • Add cheese sauce if using.
  • Sprinkle with bacon and serve.

Notes

If you cut a shallow slit down the length of your hot dog before cooking it will open up slightly, giving the toppings a wonderful place to go!

Nutrition

Calories: 519kcal | Carbohydrates: 57g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1119mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 4mg

Nutritional values are approximate.

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Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker. Such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.

Pulled Pork BBQ

I Love My Smoker

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up. It’s easy to keep running at a steady temperature. And it comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

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You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Pulled Pork BBQ
Print Pin
5 from 1 vote

Pulled Pork BBQ

I cook my pulled pork BBQ on my smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.
Course Main
Cuisine American
Keyword barbecue, BBQ, pulled pork, smoked
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 4 pounds
Calories 1218kcal
Author Mike

Equipment

Ingredients

  • 7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

For the Southern sop (modified only slightly from Smoke & Spice)

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don’t have to be real picky about it, just get any large chunks.
  • Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  • Place the pork onto the smoker and cook until the meat reaches 185 F.
  • Combine the sop ingredients in a small saucepan over medium heat. Stir until dissolved.
  • Keep warm until ready to use.
  • Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  • Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker.
  • Wrap it in foil and let it rest at least 30 minutes before shredding.

Notes

Leftover pork freezes well too.

Nutrition

Calories: 1218kcal | Carbohydrates: 38g | Protein: 151g | Fat: 47g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 7620mg | Potassium: 3031mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1082IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 12mg

Nutritional values are approximate.

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Chimney-Fired Strip Steak

I actually came across the idea of cooking a steak over a charcoal chimney in a recent issue of Cook’s Illustrated magazine. There are variations of the idea of a chimney-fired strip steak on the web, but most of them use a small charcoal grate over a lit chimney of charcoal. This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Chimney-Fired Strip Steak

Grab A Charcoal Chimney And Get To It

I lit up a large Weber charcoal chimney full about 3/4ths of the way with charcoal. I seasoned a boneless strip steak with salt and pepper while I was waiting for the charcoal to get going. You could easily do several steaks while the charcoal is still lit, or do what I did and just use the charcoal in your smoker. It’s a great way to make use of all that great heat while the chimney is getting going.

Skewer The Steaks

I skewered the steak and over the fire it went. It cooked fast, as you would expect. I had a few flare ups, but I dealt with those by temporarily lifting the steak (using a set of long barbecue gloves) away from the flames.

Flip And Rest

I flipped the steak after a few minutes and cooked it until the internal temperature hit about 120 F, and actually a little higher. Then I removed the steak from the skewers and let it rest 10 minutes before slicing. It came out great. Perfect flavor with a bit of char.

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If you want a little kick to your steak, try marinating it first. For more of a kick try my Cajun steak marinade. My favorite side dish for a great steak? My copycat of Outback Steakhouse’s green beans.

Chimney-Fired Strip Steak
Print Pin
5 from 1 vote

Chimney-Fired Strip Steak

This approach uses skewers, which I found to be a little less precarious and actually kind of fun.
Course Main
Cuisine American
Keyword grilled, steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 steaks
Calories 470kcal

Equipment

Ingredients

Instructions

  • Fill a charcoal chimney 3/4ths of the way with charcoal and light.
  • While you’re waiting for the charcoal to start, remove the steak from the fridge and sprinkle liberally with salt and pepper.
  • Once the charcoal is fully lit, skewer a steak and place on top of the chimney.
  • Sear the steak for 3-4 minutes per side, watching for any flare-ups.
  • Flip the steak and continue cooking until the desired doneness is reached.
  • Let steak rest for 10 minutes before slicing.

Notes

No steak sauce necessary!

Nutrition

Calories: 470kcal | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 118mg | Potassium: 606mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg

Nutritional values are approximate.

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Mushroom Swiss Melt Hot Dog

A different day, a different dog! This is another great idea from Dougie Dog from Vancouver, Canada. I’ve never been there, but I caught the truck on an episode of Eat Street and instantly knew that I was going to have to make my take on some of their dogs, like this mushroom Swiss melt hot dog.

Mushroom Swiss Melt Hot Dog

Hot Dogs Elevated

You can’t go wrong with the combination of grilled, woodsy mushrooms, smoky bacon, Swiss and the kick of Dijon mustard. This mushroom Swiss melt hot dog is a mighty fine dog, easy to make, and definitely different.

I get my hot dog buns from our local bakery, Taylor’s. Their buns blow the store-bought ones away by a country mile. Why make a fru-fru dog and put it on a poo-poo bun? Oh, I might have to trademark that saying…

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Also try my New Jersey Italian hot dogs.

Mushroom Swiss Melt Dog
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4 from 1 vote

Mushroom Swiss Melt Hot Dog

You can’t go wrong with the combination of grilled, woodsy mushrooms, smokey bacon, Swiss and the kick of Dijon mustard. This is a mighty fine dog, easy to make, and definitely different.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 1592kcal
Author Mike

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • 8 ounces mushrooms sliced, grilled
  • 4 slices Swiss cheese
  • 4 slices bacon cooked, crumbled
  • Dijon mustard

Instructions

  • Grill or cook your dogs.
  • Warm your buns, if desired.
  • Place dogs in buns.
  • Top with mushrooms and cheese.
  • Put under the oven broiler or back onto the grill long enough to melt the cheese.
  • Add crumbled bacon and Dijon and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 1592kcal | Carbohydrates: 131g | Protein: 72g | Fat: 88g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 2806mg | Potassium: 1427mg | Fiber: 6g | Sugar: 16g | Vitamin A: 599IU | Vitamin C: 7mg | Calcium: 886mg | Iron: 12mg

Nutritional values are approximate.

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Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis. A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The Cleveland fried bologna sandwich they made looked fantastic. I had to make it. So I did.

This is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

Cleveland Fried Bologna Sandwich

Add A Bit Of Crunch

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg. And I wouldn’t pass on the idea of maybe adding some thinly sliced onion, either. I prefer to soak my onion in cold water for at least 5 minutes before adding it to my sandwich. That helps remove some of the ‘bite’ from the onion.

I used my Cuisinart Griddler to make these sandwiches. It’s a sandwich-making beast.

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Also try my southern bologna burgers.

Cleveland Fried Bologna Sandwich
Print Pin
5 from 1 vote

Cleveland Fried Bologna Sandwich

This is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 675kcal
Author Based on a recipe from The Nosh Box food truck

Equipment

Ingredients

  • 2 slices bologna thick is best
  • 2 tablespoons butter softened
  • 2 slices Texas toast
  • 2 tablespoons mayonnaise
  • ½ cup greens green leaf, iceberg, whichever you prefer
  • 2 slices tomato

Instructions

  • Heat a large skillet over medium heat.
  • Add the bologna and brown lightly on both sides. Remove.
  • Spread butter on one side of each slice of the bread.
  • Put butter-side down into the skillet and cook until golden and crisp. Remove.
  • Slather non-buttered sides of the bread with mayonnaise.
  • Top bottom bread slice with bologna, greens, and tomato and other piece of bread.
  • Serve.

Notes

These are also great with mustard or BBQ sauce instead of mayonnaise!

Nutrition

Calories: 675kcal | Carbohydrates: 42g | Protein: 16g | Fat: 50g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1174mg | Potassium: 385mg | Fiber: 3g | Sugar: 10g | Vitamin A: 792IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 13mg

Nutritional values are approximate.

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Deluxe Smoked Habanero Meatloaf

This deluxe smoked habanero meatloaf is by far my favorite version of any smoked meatloaf that I’ve made. The meat comes out unbelievably tender, with a nice smoky flavor. And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Deluxe Smoked Habanero Meatloaf

Perfect For Sandwiches Too!

The leftover deluxe smoked habanero meatloaf (if you have any) is just as good as the day you made it. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

You can make this dish in the oven and still have a fantastic dish, too.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this meatloaf.

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If you prefer a more savory meatloaf try my smoked Italian meatloaf. It’s a bit more work, but worth it.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

Smoked Habanero Meatloaf Version 2.0
Print Pin
5 from 1 vote

Deluxe Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smoky flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick.
Course Main
Cuisine American
Keyword meatloaf, smoked, spicy
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 445kcal
Author Mike

Equipment

Ingredients

Instructions

For the smoker

  • Fire up your smoker for cooking at 225 – 250 F with a light wood, such as apple.

For the oven

  • Preheat oven to 450 F.

Assembly

  • Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
  • Place beef and pork into a large bowl. Add onion mixture.
  • Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  • In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  • Spray a 9×13 aluminum (or glass if using the oven) pan with non-stick spray.
  • Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  • If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  • If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
  • Let meatloaf rest for 10 minutes and then slice into thick pieces.

Notes

Also great served on toasted Texas toast as sandwiches! 

Nutrition

Calories: 445kcal | Carbohydrates: 31g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 692mg | Potassium: 606mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

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Cajun Filet-o-Fish Sandwiches

I needed something pretty quick and easy for lunch. I’m not sure why, but I was hankerin’ for a McDonald’s filet-o-fish sandwich. And wouldn’t you know I had everything on hand to make one? Well, it’s not quite the same version as you get at the fast food joint. My version of the filet-o-fish sandwich has a bit of a Cajun kick to it.

Cajun Filet-o-Fish Sandwiches

Quick. Easy. And Great.

This Cajun filet-o-fish sandwich came out great. A quick and easy lunch in a pinch. You could substitute ‘normal’ tartar sauce, but I really like the extra flavor in the Frog Bone Bayou Tartar sauce. A bottle of it doesn’t last long around here.

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Kick up your sandwich even more with my homemade chipotle tartar sauce.

Cajun Filet-o-Fish Sandwiches
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5 from 1 vote

Cajun Filet-o-Fish Sandwiches

It’s not quite the same version as you get at the fast food joint. My version of the filet-o-fish sandwich has a bit of a Cajun kick to it.
Course Main
Cuisine American
Keyword Cajun, fish, sandwich
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 197kcal
Author Mike

Equipment

Ingredients

Instructions

  • Toast the buns, if desired.
  • Cook the patties per package instructions. Halfway through the cooking process, when you have to flip the patties, sprinkle them with as much Cajun seasoning as you desire. No point in being shy about it.
  • To assemble sandwiches, top bun bottoms with the fish. Add a piece of cheese followed by a generous amount of tartar sauce. Add the top bun and enjoy!

Notes

Nutritional values do not include the fish patties.

Nutrition

Calories: 197kcal | Carbohydrates: 22g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 566mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 2mg

Nutritional values are approximate.

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