Cajun "lite"

Hello fellow Culinary Artists -

I am trying to develop a Cajun menu which is much "lighter" than the traditional, utilizing much lighter sauces and preparations. Does anyone have any suggestions on this? I've tried a several of the recipes out of Prudhomme's "Fork in the Road", but most are too time consuming to make. Help!!! Thanks.

[coolJ]

Welcome aboard Christopher.
When you say "lighter", are you meaning low fat ?.

CoolJ -

Yes, lower fat. Much of that cuisine is high fat in nature, and what I'm trying to do is replace some of the fat with flavor. For example, is there a way to do blackened fish/chicken/beef without all the oil in the pan? The only non-stick cookware I've found that will brown half-way decently is All-Clad. I use spices very liberally to pick up the flavor. That's where I'm coming from. Thanks, Chris

[Isa]

Welcome to Chef Talk Christopher!

Try the following:

Cooking Light
Cyber Diet
Recipes & Nutrition
Food Fit
Intel Hhealth