Originally Posted by Birthday_Cake
okay. Marinate. What exactly do I marinate the meat with? And what meat am I using?
Sorry, I can't tell you what meat you're using or what to marinate with if I don't know what you're cooking.
But I can guarantee that almost anything you make will need bacon and hot sausage. Start with that. You'll also need to keep the bacon drippings for the roux. You can make just about any meal(chicken, beef, shrimp/seafood) and still mix it with the bacon and hot sausage for flavor. The basic seasoning for almost all Cajun food is bacon and pepper.
Since you're not used to cooking, I'll try to make this as simple as possible.
To marinate anything except for fish - you can use Italian Salad Dressing, Lea & Perrins worchestershire sauce, and whatever seasoning you're going to cook with(in this case Cajun). Cover the meat in that and place it in a freezer bag or container in the refrigerator over night. Make sure you rub the seasonings into the meat. Fish you don't marinate. You just rub seasoning into it and throw it into the pan.
Next day fry some bacon and hot sausage in a pan. Pour the fat into a sauce pan and mix with flour to make roux. You're going to cook your meat with the roux and the bacon& sausages. What meat you use and what you add to it will vary based on what you choose to make. But it's not that hard. Space it over a couple of days. If you try to do everything on Weds. you'll be overwhelmed and probably burn or undercook something trying to rush. Take your time and it will taste like you took your time.
Google for "simple" creole/cajun meal recipes so you can decide what to make and then go for it. Even if it doesn't work out I'm sure he'll appreciate the effort.