cajun scallops
1 pound bay scallops
1/2 cup (1 stick) butter, softened
1/4 cup Cajun spicePreheat oven to 350 degrees F.Put butter into a 13 x 9-inch baking dish. Spread scallops evenly in dish, then sprinkle with Cajun spice. Bake for 5 minutes - NO LONGER.
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cajun pecans
1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoningMelt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.Store in airtight containers.Yields 4 cups.
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cajun popcorn
2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepperPour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300 degrees F for about 7 to 10 minutes for crispy popcorn, if desired.Makes 2 1/2 quarts.
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cajun spice
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powderMix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup.
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cajun pork chili
2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepperIf you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.In a heavy saucepan, cook the pork over medium heat, stirring   to break up the meat, for about 5 minutes or until browned. Pour off the fat.Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring  to a boil reduce heat and simmer for 20 minutes.
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cajun-style baked fish
4 teaspoons vegetable oil
1 tablespoon paprika
2 teaspoons thyme leaves, crushed
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound fish fillets
1/4 cup green bell pepper, cut into fine julienne piecesPreheat oven to 400 degrees F.In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper. Spread mixture evenly on one side of each fish fillet. Place fillets on a lightly oiled baking pan, seasoning side up. Bake until fish flakes easily when tested with a fork, 8 to 10 minutes.Garnish with green pepper strips.
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cajun tomato gravy
1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent®In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent®. Simmer very slowly for at least 30 minutes.
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cajun smothered potatoes
1 pound Irish potatoes, cubed
1/2 pound bacon, cut Into pieces
1/2 pound tasso, cut Into pieces
1/2 pound hot pork sausage, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Salt
Red pepper
Black pepper
Parsley flakesMix sausage, bacon, tasso and potatoes in cooking pot. Add yellow onion, green onion tops, garlic powder, salt, red pepper, black pepper and parsley flakes. Add water to potatoes. Do not cover potatoes completely with water! Cook over medium to high heat, stirring occasionally to keep from sticking until potatoes are tender.Serve hot.
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calas
These are a New Orleans specialty.2 eggs
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon grated nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 teaspoons baking powder
2 cups cold cooked rice
About 1 cup all-purpose flour
Vegetable oil (for frying)
Confectioners’ sugarCombine eggs and sugar and beat at high speed until pale yellow. Add the vanilla extract, nutmeg, lemon, salt, baking powder and rice, and stir until well mixed. Add enough flour, about 1 cup, to bind the ingredients.In a skillet, heat oil to 365 degrees F. Drop heaping teaspoonsful of batter into hot oil, but do not crowd. Fry until golden brown, turning once, about 4 minutes. Remove from the oil, drain briefly, then place on paper towels and keep warm. Sift confectioners sugar over the Calas.
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cajun sausage roast
1 (3 pound) pork loin roast
1 pound smoked Cajun sausage
1 small onion, chopped fine
1 small green bell pepper, chopped fine
2 tablespoons soy sauce
1/2 cup cold water
2 to 3 tablespoons cornstarch
1/2 teaspoon Kitchen BouquetSeasoning Mix
Granulated garlic
Dried chives
Parsley flakes
Black Pepper
SaltSeasoning Mix: Mix granulated garlic, chives, parsley flakes and black pepper to make seasoning mix. Add salt to mix.Cut the whole loin into smaller roasts, about 6 inches long. Cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sausage and pour about 1 tablespoon Seasoning Mix into the long holes and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holes in the roasts until about 1 inch of sausage protrudes from each end. Dust inside and outside with seasonings and salt. Allow to sit and marinate at room temperature for 30 minutes.Place the roasts on a rack inside a covered roaster. Pour the cut-up onion and bell pepper into bottom of roaster and place, uncovered, in a 425 degree F oven for approximately 30 minutes or until seared lightly on the outside.Cover roaster and continue to cook with a meat thermometer until done inside, about 160 165 degrees F on meat thermometer.Remove roasts, trim end faces of excess sausage and chop fine. Add cornstarch dissolved in cold water. Add soy sauce and thicken sauce over medium heat. Adjust color of sauce with Kitchen Bouquet and adjust seasonings.
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