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Thursday, October 6, 2011

Cajun Seasoning Recipes

These are some of the cajun seasoning recipes I have found in my cookbooks.

Wanted to post these. Many different takes on it. Here are some recipes from local cookbooks here in Louisiana

10 TBSP Salt
5 TBSP Red Cayenne Pepper
1 1/4 TBSP Black or White Pepper
1 1/2 TBSP Garlic Powder
1 1/2 TBSP Onion Powder
1 3/4 TBSP Paprika

#2 (Prejean's)
1 Cup Paprika
1/2 Cup Sugar
1/4 Cup Granulated Garlic
1 Cup Salt
1/2 Cup White Pepper
1/2 Cup Black Pepper
1/4 Cup Cayenne Pepper

3/4 to 1 Cup of Salt
1/4 Cup Black Pepper
2 TBSP White Pepper
2 TBSP Red Pepper
2 TBSP Garlic Powder
2 TBSP Onion Powder
1/4 Cup Paprika
2 TBSP Sugar

Chicken Sauce Piquante

1/3 cup oil
1/2 cup flour
2 cups water (add more as needed)
1 10 oz can Rotel® Tomatoes & Green Chilies
1 Can of Tomato Sauce
2 Cups of Seasoning Blend (Pepper, Celery, Onions)
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
5 to 6 Chicken Thighs or Breasts
Cajun Seasoning to Taste

Mix oil and flour and heat. Stir until roux is dark brown.
Add the rest of the ingredients.
Bring to low boil.
Turn down and simmer for 2 hours.
Serve over rice.

Tuesday, October 4, 2011

Great Side Dishes

With the holidays in the near future, I thought I would include some of my favorite side dish recipes. Enjoy.

Shoepeg Corn Salad

2 Cans Shoepeg Corn
Diced Green Onions
2 Fresh Tomatoes, Diced
1/4 C Mayo
Salt and Pepper to Taste

Mix all ingredients and refrigerate prior to eating.

Veg-All Casserole

2 Cans Veg-All, Drained
1 1/2 Cup Chopped Onion
1 1/4 Cup Mayo
1 Cup Shredded Cheese
1 Roll of Ritz Cracker, Crushed
1/2 Cup of Butter, Melted

Mix Veg-All, Onion, mayo and cheese. Place in casserole dish. Top with the crushed Ritz crackers and sprinkle with melted butter. Bake at 400 degrees for about 35 to 40 minutes.

Corn Casserole

1 can corn
1 can cream style corn
2 sticks of butter
2 eggs
1 box of jiffy cornbread
1 cup of sour cream

Mix all together and pour into casserole dish. Bake at 350 for an hour or until done

Cornbread Casserole

1 Package (8 1/2 oz) Cornbread Mix
1 Can (4 oz) chopped Green Chiles
1/8 TSP Ground Cumin
1 Cup Mayo
1 Cup of Sour Cream
1 Envelope Ranch Salad Dressing
2 Cans of Pinto Beans (15 oz) Pinto Beans, Rinsed and Drained
2 Cans Whole Kernel Corn (15 1/4 oz), Drained
3 Medium Tomatoes, Chopped
1 Cup of Chopped Green Peppers
1 Cup of Chopped Green Onions
10 Bacon Strips, Cooked and Crumbled
2 Cups of Shredded Cheddar Cheese

Prepare Cornbread according to package with the chiles and cumin. Bake cornbread until done. When cornbread is done, break into small pieces. Add the baked cornbread and the rest of the ingredients in a mixing bowl. Mixing thoroughly and refrigerate before serving.