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Sunday, January 30, 2011

Canned Jalapenos

This is a great and easy recipe for canned jalapenos. So much better than the others I have tried.

2 quarts sliced jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Slice peppers or leave them whole.
Pack peppers tightly into clean, hot jars.
Combine vinegar and water; heat to a simmer.
Do not boil.
Pour hot vinegar over peppers, leaving 1/2 inch headspace.
Add pickling salt and a clove of garlic to each jar then seal.
Process in boiling water bath for 10 minutes.

Friday, January 28, 2011

Maque Choux w/ Tasso Recipe

This is a great dish in my opinion. There are so many variations, but here is one take. I like to add tasso, shrimp, whatever. Love this on a cold day. It would be great to make into a soup also.
4 Tbsp Butter
1/2 cup Tasso, finely diced
4 Cups of Sweet Corn
1 1/2 cup diced Onion, Celery, Green Pepper
1/8 cup Garlic, minced
1 Can of Rotel with Peppers
1/2 Cup Green Onions, finely sliced
Cajun Seasoning to Taste
1/2 Cup Evaporated Milk or Heavy Cream

Thursday, January 27, 2011

Shrimp Dip

I saw this recipe on another blog and wanted to give it a try. I made it and it was a big hit, everyone loved it. I added parmesan cheese to thicken it and added to it.

1/2 cup butter
1/2 cup each onions, bell pepper, and celery, diced
1 tsp. crushed garlic
1 tsp. Cajun seasoning
1/2 tsp. cayenne pepper
1 tsp. paprika
4 tbs.'s white wine
2 tbs.'s seafood stock or clam juice
Salt to taste
1 lb. cream cheese, cut into small pieces1
1/2 lbs. peeled small shrimp
1/4 cup each fresh parsley and green onions, chopped
1/4 Cup Grated Parmesan Cheese

Melt butter in medium saucepan on medium high heat. Add onions, bell pepper, and celery and saute' for 5 minutes. Add Cajun seasoning, cayenne pepper, paprika, and garlic and stir well. Stir in white wine and seafood stock, and reduce heat to low. Add shrimp and salt and mix well and cover and simmer for 20 minutes. Gradually add cream cheese until melted, stirring often and cook for 5 minutes. Add green onions and parsley and a little more white wine if mixture is too thick. Transfer to a dip bowl and serve with pastry shells. Makes 2 quarts. Sinfully delicious! Enjoy!

Shrimp and Corn Chowder

This an awesome shrimp and corn chowder recipe. It is one of the best.
2 Pounds Shrimp
1/2 Stick of Butter
1 1/2 Cup of Trinity (Onion, Celery, Peppers)
8 Oz. Cream Cheese
2-10 3/4 oz Condensed Cream of Potato
2-14 oz Cream Style Corn
1-10 3/4 oz Cream of Mushroom Soup
16 oz. Half and Half
Salt and Pepper, Hot Sauce for taste

Saturday, January 22, 2011

LSU and WVU Party

Since my neighbor is a huge WVU fan and myself an LSU fan, we decided to have a little bash for the game. I smoked 2 beef briskets, 2 pork butts, 12 racks of baby back ribs, cajun sausage, boudin, gator sausage, gumbo, and about 100 other things. Looking forward to the game this year.


Saturday, January 1, 2011

Gog, Ponch, Hag Maw aka Stuffed Pig's Stomach

This is a Gog, Ponch, Hag Maw, whatever you call it in your region. It is a stuffed pig's stomach. I know it doesn't sound good, but it is awesome.

Here is a great recipe I found...John Folse is the best. His book "The Encyclopedia of Cajun and Creole Cuisine" is awesome.

Cajun Stuffed Chaudin
PREP TIME: 1-1/2 Hours


1 medium size chaudin (pork stomach)
2 quarts cold water
4 tbsps soda
1/2 cup vinegar
1/2 cup butter
1 cup chopped onions
1/2 cup chopped celery
1/4 cup diced red bell pepper
1/4 cup diced garlic
1/2 cup sliced mushrooms
1/2 cup ground andouille sausage
1/2 pound ground beef
3 pounds ground pork
1 cup seasoned Italian bread crumbs
2 eggs
1/2 cup chopped green onions
1/2 cup chopped parsley
Salt and cracked black pepper to taste
1/2 cup vegetable oil
2 small sliced onions
1 cup diced celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 cups sliced mushrooms
3 cups chicken stock
Salt and cayenne pepper to taste

Have your butcher clean one chaudin properly for you. Place chaudin in a large bowl with water, soda and vinegar. Allow to set for 1 hour. In a heavy-bottomed sauté pan, heat butter over medium high heat. Add onions, celery, bell pepper, garlic, mushrooms and andouille and sauté 3 to 5 minutes or until vegetables are wilted. Add ground beef and pork. Continue to cook until meat is well browned and separated, about 45 minutes. Once browned, add bread crumbs, eggs, green onions and parsley. Cook an additional 3 minutes and season to taste using salt and cracked black pepper. Remove from heat and set aside. Remove chaudin from soda water and rinse under tap 2 to 3 times. Using a large metal spoon, stuff chaudin with ground meat dressing until completely full. Secure open ends with toothpicks and heavy gauge twine. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sauté onions, celery, bell pepper, garlic, carrots and mushrooms approximately 2 minutes or until vegetables are wilted. Add chaudin and brown well on all sides. Add chicken stock, bring to a low boil and reduce heat to simmer. Cover dutch oven and allow chaudin to cook approximately 1 hour turning occasionally. Season to taste using salt and cayenne pepper. Once cooked, slice into 1/2-inch slices and serve with natural sauce.


Love some crawfish. I would do 2 or 3 crawfish boils a month during the season. Now I am in West "By God" Virginia, so no crawfish :(