Archives for Cajun and Creole recipes. 23 through 44 ?

Archives for Cajun and Creole recipes. 23 through 44 ?

( 23 ) Cajun Stuffed Tomatoes:

4 lrg Tomatoes
1 lb Andouille sausage
1/2 cup Green pepper chopped
1/2 cup Celery chopped
2 tsp Garlic minced
2 tsp Thyme leaves crushed
2 Eggs lightly beaten

Use tomatoes held at room temperature until fully ripe. Preheat oven to Cut off stem end of each tomato. Scoop out pulp (save for stews, soups, etc.)
leaving 1/4 inch thick shells.Turn tomatoes upside down to drain; set aside.
Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. Add green pepper , celery, garlic and thyme. Cook and
stir until vegetables are tender, about 2 minutes. Remove from heat. Stir in
eggs . Spoon meat mixture into reserved tomato shells. Place in shallow baking
pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20 to 25
minutes.

( 24 ) Cajun Corn and tomato with fried Okra:

1 Onion, sliced thin
2 tbl Unsalted butter
1 tbl Vegetable oil plus additional for frying the okra
3 cup Fresh corn kernels including the pulp, (cut from about 4 scraped from the cobs, ears of corn)
1 Tomato, seeded and chopped
1/2 cup Heavy cream
1/4 cup Water
1/4 lb Okra, rinsed well and patted dry
Cornmeal seasoned with salt and pepper for coating the okra

In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn , the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
Cut the okra into1/4 inch thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.

( 25 ) Cajun Pork Chops:

1 tsp Onion powder
1/4 tsp Ground white pepper
1/4 tsp Ground red pepper
1/4 tsp Salt
1/4 tsp Ground black pepper
4 Pork rib or loin chops, cut 1 1/4" thick

Combine onion powder, white pepper, red pepper, black pepper, and 1/4 teaspoon salt in a small bowl. Trim fat from pork chops. Rub both sides of chops with pepper mixture.
Grill chops on the rack of an uncovered grill directly over medium coals for 25-35 minutes or until no pink remains and juices run clear, turning once. Makes 4 servings

( 26 ) Cajun Red Beans and Brown Rice:

1 lb Dried pinto beans
2 cup Chopped yellow onion
1 cup Chopped green onions
1 cup Chopped green bell pepper
1/2 tsp Minced garlic
1/4 tsp Red cayenne pepper
3/4 tsp Ground black pepper
1/2 tsp Salt
1/4 tsp Oregano
1/4 x Teasppon garlic powder
1 tbl Worcestershire sauce
3 dsh Tabasco sauce
6 oz Can of tomato paste
1/4 tsp Thyme
1 tsp Celery flakes
6 cup Cooked brown rice

(This is real good and hot, so you may want to tone down hot spices and add them last, to taste, if you can't tolerate the spicy heat.)
Wash beans and then soak for 12 hours. (I never soak beans and never have any gas unless I eat them with milk.)
Drain water.Fill a large pot with beans; add water to 1/2 inch above beans level. Add remaining ingredients except rice; cook over low heat 2 to 2 1/2 hours, covered. Serve over cooked brown rice.

( 27 ) Cajun Tuna Spread:

1 pkt (3 Oz) Cream Cheese, Softened
3 tbl Mayonnaise Or Salad Dressing
1 tsp Paprika
1/4 tsp Ground Black Pepper
1/8 tsp Garlic Powder Or
1 Clove Garlic, Minced
1/8 tsp Ground Red Pepper
1 can (6 1/2 Oz) Tuna, Drained And Flaked
1/4 cup Red Or Sweet Green Pepper, Finely Chopped
2 tbl Green Onion (1 Green Onion), Finely Sliced

In a small mixing bowl, beat cream cheese, mayonnaise or salad dressing, paprika, black pepper, garlic powder or garlic, and ground red pepper with an electric mixer on medium speed till well combined. Stir in the tuna, sweet pepper, and green onion. Cover; chill for 3 to 24 hours. .
Note: If you like things peppery hot, the combination of tuna an a blend of Cajun flavors is sure to tempt your taste buds.

( 28 ) Cajun Vegetables:

1 tbl vegetable oil
8 oz okra sliced
1 cup frozen whole kernel corn
1 lrg onion chopped
1 med green, red or yellow bell pepper chopped
3 lrg tomatoes seeded, chopped
1 can black eyed peas (15 to 16 oz) rinsed, drained
2 tsp chopped fresh thyme leaves (or 1/2 tspn dried thyme)
2 tsp chopped fresh oregano leaves (or 1/2 tspn dried oregano)
1/2 tsp salt
1/2 tsp paprika
1/8 tsp ground red pepper (cayenne) or more to taste

Heat oil in 12-inch nonstick skillet or wok over medium-high heat. Add okra, frozen corn , onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
Add remaining ingredients; stir-fry about 5 minutes or until hot.

( 29 ) Dry Roux:

The traditional roux is an important element of many Cajun and Creole dishes. It is a mixture of half flour and half fat (oil or butter) cooked to progressive degrees of color from blond to brown depending on the richness and the "smokiness" of the flavor you are trying to achieve, the brown being the richest. This typical ingredient is a problem to low-fat, low-calorie, low-cholesterol cookery because of its high oil content, but making a "roux" without the oil is simple.

For use in Cajun dishes, gravies and as an all around flavorful thickening agent.
Make several cups at a time and store in tightly closed jar in refrigerator.
Put 1 to 3 cups flour into heavy skillet and place over moderate heat. The amount of flour depends only on size of skillet and size of storage container you will use.

Stir the flour around often with a wooden spoon as it cooks. Pay attention to the cooking because the flour will take a few minutes (5 or so) to begin coloring. Stir constantly to keep the flour in the bottom of the skillet moving so that it does not burn. Continue until all the flour is desired color, probably about like a light peanut butter color. The entire process takes 15 to 20 minutes to get enough rich dry roux to use for many dishes.

Most dishes will call for several tablespoons full. Later-when the dry roux is mixed with liquid, it will take on a darker color.