cajun gumbo
3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper saucePreheat the oven to 400 degrees F.Place the rice in a large roasting pan or casserole and pour the stock over it.Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.Makes 8 servings.
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cajun onion soup
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Creole-style seasoning
1/4 cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheeseSlice the bread in thick slices and place on the rack in the oven.Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency. Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts.Serve at once.
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cajun orange mopped chops
1/2 cup orange juice
2 tablespoons orange marmalade
1 clove garlic, crushed
1/2 teaspoon Cajun seasoning
2 tablespoons chopped green onions with tops
4 boneless loin pork chopsCombine first five ingredients and pour over pork chops in shallow glass dish. Marinate 10 or 15 minutes while heating grill or broiler to high.Reduce heat to medium. Place marinated pork chops on grill or under broiler for 7 to 10 minutes per side, brushing marinade on chops as they are turned. Be careful not to overcook.Serve with rice or potatoes and a vegetable or salad.Makes 4 servings.
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cajun praline fudge
1/4 cup butter
1 (5 ounce) can evaporated milk
1 1/2 cups granulated sugar
1 1/2 cups pecans
1 teaspoon vanilla extractMix sugar and evaporated milk. Boil until 210 degrees F. Add vanilla extract and butter. Cook until a soft ball can be formed when a small amount of mixture is dropped into a bowl of cool water. Add pecans. Let temperature rise 2 degrees higher than soft ball stage. Remove from heat. Whip mixture until it feels heavy. Spoon out small amounts of mixture.
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cajun pretzels
1 box sourdough pretzels, broken into bite size pieces
1 cup vegetable oil
1 envelope Hidden Valley Ranch Dressing mix
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon dried dill weedIn a roasting pan, mix oil and all seasonings well. Add broken pretzels and stir well to marinate. Cover and bake for 2 hours at 200 degrees F, mixing well every 30 minutes. Lay on a brown paper bag to remove excess oil. Store in covered container.
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cajun stewed tomatoes
4 large tomatoes
2 stalks celery, very finely chopped
1/4 bell pepper, very finely chopped
4 tablespoons granulated sugar
Salt and pepper to taste
2 cups water
1 ounce Louisiana hot saucePeel the tomatoes by soaking them in boiling water for one minute.Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with garlic croutons.
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cajun style tip roast
1 (4 pound) tip roast
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped green bell peppers
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons pepper
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepperPreheat oven to 300 degrees F.Combine vegetables, spices and oil.With a sharp knife make 8 to 12 deep V-shape slit pockets, stopping an inch from the bottom of roast. Fill the pockets with the vegetable mixture, reserving some to rub on top of roast.Bake uncovered for 2 1/2 hours or until thermometer reads 140 degrees F for medium rare beef.Serve with pan juices.Serves 6 to 8Nutrition: Calories 391 fiber 1g carbohydrates 2g, Protein 61g, Cholesterol 160mg Sodium 509mg Fat 14g (32% of calories from fat)
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cajun shrimp and oyster jambalaya
1 pound fresh shrimp
1 dozen oysters
3 tablespoons butter
1 onion, minced
1 small clove garlic, minced
1 cup canned tomatoes
Dash of cayenne
1 teaspoon salt
1/2 chile pepper, minced
3 cups water or bouillon
1 1/3 cups uncooked riceCook shrimp, if fresh drain and clean. Heat oysters in own liquor 5 minutes drain.Fry shrimp and oysters in butter 2 minutes. Add onion and garlic. Cook 5 minutes longer. Add seasonings, tomatoes, chile pepper and rice, mixing well. Add bouillon and simmer, covered 25 minutes or until rice is tender.
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cajun pistolettes
1/2 cup (1 stick) butter
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 tablespoons green onions, chopped
3 cloves garlic, chopped or pressed
3/4 cup evaporated milk
1/2 pound Velveeta, cubed
2 pounds cooked crawfish meat, shrimp and/or crabmeat
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
20 pistolettes (football-shaped brown n serve rolls)
Vegetable oil or shortening for frying Sauté onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent. Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm. Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary. While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll.Using a spoon, stuff with seafood mixture. Eat immediately.
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cajun rotelle and red beans
1 pound rotelle pasta, uncooked
1 onion, chopped
1 green bell pepper, seeded and chopped
3 carrots, chopped
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can red or kidney beans, rinsed and drained
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano Fill a pot three-quarters full of water bring to a boil. Add pasta cook until al dente, about 10 minutes. After pasta has been cooking for 3 minutes, remove 1 cup cooking water reserve. In frying pan over high heat, bring reserved water, onion, pepper, carrots, seasoning, cumin and cayenne pepper to a boil. Reduce heat to medium-high, cover and cook, stirring occasionally, until vegetables are tender, 3 to 5 minutes. Reduce heat to low stir in remaining ingredients.Drain pasta add to beans and toss.
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