Tag: cajun

Cajun Style Beans and Rice Recipe

Servings: 6-8

Ingredients

1 pound pinto beans
Kosher salt
1 tablespoon (vegetable oil)
1 pound cooked andouille sausage, cut into 1/2-inch slices
(alternately use other sausages like Kielbasa)
1 large onion, finely chopped (about 12 ounces)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces)
4 ribs celery, finely chopped (about 8 ounces)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon ground cayenne pepper (depending on how hot you like it)
1 teaspoon ground sage
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 smoked ham hock (optional)
4 sprigs fresh thyme
3 bay leaves

Hot sauce to taste
Cider vinegar, to taste (optional)

Cooked white rice, for serving

Directions

  1. Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.
  2. In a large pot, heat oil over medium-high heat until oil shimmers.
  3. Add andouille sausage and cook, stirring, until lightly browned, about 5 minutes.
  4. Add onion, bell pepper, and celery.
  5. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  6. Add garlic and cook, stirring, until fragrant, about 45 seconds.
  7. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper.
  8. Cook, stirring, until fragrant, about 30 seconds.
  9. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), thyme, and bay leaves.
  10. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)
  11. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes.
  12. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved.
  13. Discard bay leaves and thyme stems.
  14. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper.

For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. In other words, the leftovers get better, just make some fresh cooked rice to go with.

Serve red beans over steamed white rice.

 

Cajun Jambalaya

INGREDIENTS:

1 lb Sausage cut 1/4 in. thick 3 tb Salt
2 boneless chicken breasts
1/2 ts Cayenne pepper
1 medium onion
3 Bay leaves
1/2 Bell pepper
3 oz Tomato paste
2 Cloves garlic
1/2 lb Peeled shrimp
2-1/2 c Water
1-1/2 c Raw rice

– Saute sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned.
– Add the water, salt, cayenne, bay leaf and tomato paste.
– Bring to a boil with the lid on.
– When water boils add the shrimp and the raw rice.
– Stir and lower heat.
– Let rice simmer, stirring every five minutes until rice is cooked.

Yield: 2-4 servings.

Honey Spiced Cajun Chicken

Serves 2

– 2 pounded chicken breasts
– Tony Charcheres Cajun Seasoning
– 3 sliced mushrooms
– 1 diced tomato
– 2 Tbl mustard
– 4 Tsp. honey
– 3 oz cream
– Cooked linguini (for 2 people)

1. Pound boned (or boneless) chicken breast to 1/2 inch
2. Pat the chicken in the seasonings and grill until done.
3. Slice chicken in thin (1/4 inch) slices
4. Put chicken slices back in pan with a little oil, the diced tomato and mushrooms for 2 minutes.
5. Add the honey, mustard and cream.
6. Cook for 5 minutes at medium heat. toss in cooked linguini.

 

Shrimp Etouffe

INGREDIENTS:

1/2 stick butter unsalted
1/4 teaspoon salt
1 medium onions chopped
1/4 teaspoon black pepper
1/2 celery rib finely chopped
1 pinch cayenne pepper
2 garlic cloves minced
1 pounds medium shrimp, shelled & deveined
3/4 teaspoons jalapeño pepper minced
2 scallions chopped
1 tablespoons all-purpose flour
1/4 cup parsley chopped
1 7 ounce can Italian chopped tomatoes juices reserved
1-1/2 cups rice cooked
1/2 tablespoon sweet paprika

DIRECTIONS:

1. In a heavy non-reactive 14 inch skillet, melt the butter
2. Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.
3. Add garlic and jalapeño and cook for 2 minutes
4. Add flour and cook, stirring constantly, for 5 minutes.
5. Stir in tomatoes and their juice, the paprika, salt, black pepper and cayenne
6. Bring to a simmer, cover and cook for 5 minutes.
7. Add shrimp and stir until they curl and turn pink, 2-3 minutes.
8. Stir in the scallions and parsley and serve over cooked rice.

Cajun Style Seasoning – Hot Stuff

Cajun Spice Mix

2 teaspoons salt
1 teaspoon ground pepper
2 teaspoons garlic powder
1-1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper (or more to taste)
1 teaspoon dried thyme
1 teaspoon cumin
1 teaspoon coriander

Makes approximately 1/4 cup


 

Cajun Style Blakening Seasoning

Ingredients

  • 4 tablespoons paprika
  • 3 tablespoons onion
  • 3 tablespoons garlic powder
  • 1/4 cup cayenne pepper
  • 2 tablespoons white pepper
  • 3 tablespoons finely ground black pepper
  • 1-1/2 tablespoons ground thyme
  • 1-1/2 tablespoons ground oregano
  • 2 tablespoons ground hot chili pepper

Mix ingredients together and store in closed container.

Will keep for at least 6 months.

6 Chow-Chow Pickle Relish Recipes

When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table.  It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish.  The exact origins of the name are somewhat obscure.  There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”.  17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them.  Included below are just a few of the chow-chow recipes to prepare.

Old Fashioned Chow-Chow Recipe

  • 2 cups diced green bell pepper
  • 2 cups diced red bell pepper
  • 1-1/2 diced green tomatoes
  • 2 cups sweet onion
  • 1-1/2 cups diced green cabbage
  • 1 tablespoon kosher salt
  • 1/4 heaping cup raw sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons mustard seed
  • 1 tablespoon crushed red cayenne pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  1. In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer
  2. Add vinegar and bring to a boil before adding vegetables
  3. Stir to coat all the vegetables, reduct heat to medium and continue to cook and stir for 5-10 minutes until vegetables become tender
  4. Transfer to glass jars and refrigerate

Will keep 2-3 week in the refrigerator

 


 

Hot Chow-Chow Recipe – 1 Quart

  • 6 large tomatoes
  • 1/4 cup hot pepper
  • 1 large onion
  • 1/3 heaping cup raw sugar
  • 1/4 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon salt
  1. Peel and chop tomatoes and put into a stainless steel pot
  2. Chop peppers and onions and put in the pot
    Note: Cut ingredients into sizes you prefer, but about 1/4″ pieces (or smaller) work well
  3. Add remaining ingredients and bring to a boil stirring often
  4. Cook on medium heat until thick (approx 45 minutes to an hour)
  5. Put into canning jars
  6. Place rings and caps on jars and process in hot water bath for 5 minutes or refrigerate when cooled

 

Cajun Chow-Chow Relish Recipe

  • 2 Sweet onions chopped fine
  • 1 stalk celery chopped fine
  • 5 fresh hot chili peppers (jalapeno, Serrano, Tabasco)
  • 2 cups cider vinegar
  • 1/2 tablespoon salt
  • 1 teaspoon raw sugar
  1. Process in food processor all ingredients
  2. In saucepan over medium heat, add the prepared vegetables and bring to a boil
  3. Turn down to simmer and allow it to contiue simmering for about 2 hours, stirring occasionally
  4. Remove from heat and allow to cool. Place in canning jars and refrigerate.

Hot Pepper Chow-Chow           Makes about 6-1/2 pints

IMG_1410

  • 1/2 pound of jalapeno and hot chili peppers chopped finely
  • 1 medium red onion chopped fine
  • 4-5 small “gherkin type” pickling cucumbers chopped fine
  • 3 cups cabbage chopped fine
  • 1-1/2 cups apple cider vinegar
  • 1/4 heaping cup raw sugar
  • 1/2 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon celery salt
  • 1 teaspoon dry mustard
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon powdered ginger
  • 3 cloves fresh garlic, minced
  1. Mix all ingredients in stainless steel pot and bring to a boil
  2. Simmer for 8-10 minutes
  3. Place in clean jars and seal
  4. Process sealed jars in hot water bath for 5-10 minutes (or refrigerate after cooled)

Chow-Chow Hot Mustard Style Pickle Makes 12 pints

  • 1-1/2 cups pickling salt
  • 1-1/2 gallons water
  • 1 very large cauliflower broken up into small florets (about 2 quarts)
  • 2 quarts small cucumbers cut into small chunks
  • 1 quart small onions chopped thin
    6 red peppers cut into small squares (seeded)
  • 4 medium sized hot peppers (jalapeno, Serrano, Tabasco, hot chili) add to suit your taste

Mustard Sauce

  • 1 cup all purpose flour
  • 6 tablespoons dry mustard
  • 2 tablespoons Turmeric
  • 1/2 cup raw sugar
  • 1 ounce celery seed
  • 1 ounce white mustard seed
  • 1/2 teaspoon powdered cayenne pepper

Chow-Chow Preparation

  1. In large container, stir salt into the water to dissolve
  2. Add all of the chopped vegetables
  3. Weight the vegetable down to submerge and leave overnight
  4. Drain vegetables into a large pot
  5. Heat salt water to boiling
  6. Place vegetables in a colander in sink
  7. Pour boiling water over vegetables to scald them

Mustard Sauce Preparation

  1. Whisk flour, dry mustard powder, cayenne, and turmeric together
  2. Stir in 1-1/2 cups cider vinegar to make a smooth paste
  3. Meanwhile, into the large pot over medium heat combine the remaining 3 pints of vinegar with the sugar, celery seed, and white mustard seed
  4. Add the mustard paste
  5. Whisk over heat until thickened (about 1/2 hour – don’t let sauce scorch)
  6. Add all of the vegetables and heat until hot, but not boiling
  7. Get canning jars ready
  8. Ladle hot mustard pickles into the jars
  9. Place jars in hot water bath for 15 minutes (or refrigerate)

Corn Chow-Chow Makes about 5 half pint jars

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/4 heaping cup sugar
  • 2 teaspoons salt
  • 6 cloves of garlic minced
  • 2 teaspoons coriander seed
  • 1 teaspoon mustard seed or dry mustard
  • 1 teaspoon cayenne flakes
  • 1 teaspoon celery salt
  • 1 cup finely minced red bell pepper
  • 3 cups of corn kernels
  • 2 cups finely diced green tomato (cabbage may also be used instead or with)
  • 1 cup finely diced yellow onion

Directions

  1. In 2 quart stainless steel pot, combine the vinegar, water,sugar, salt, garlic and spices
  2. Simmer over medium heat for 5 minutes
  3. Add red peppers and simmemr 2 minutes
  4. Add the corn and simmmer for another 2 minutes
  5. Add the green tomato and onion and turn off the heat
  6. Transfer the chow chow to a bowl and chill or can in jars

It’s All Pickle Relish and It’s All Good!

The Rub

I like Lefty’s Fish and Chicken Mix which is also great with pork.  There are a couple ways of using it.  You can mix it with water to make the meat moist. Then you can roll the moistened meat right into the Lefty’s mix.  Alternately, you can simply pat the Lefty’s seasoning right on the meat.  You get a lot of it in a reasonably priced, resealable bag. I don’t really consider Lefty’s a rub, but it is good and way to very lightly bread your meat. It can be used in baking, frying, and grilling your meats.

Lefty’s seasoning Ingredients (on the package)

  • Wheat Flour
  • Corn Flour
  • Salt
  • Dehydrated Onion
  • Dehydrated Garlic
  • MSG
  • Lemon Juice Powder
  • Corn Starch
  • Paprika
  • Cayenne
  • Other (unspecified) spices

But, if you want to create your own rub, I have a list of possible ingredients that you can experiment with and a couple of rub recipes to get you started.

Dry Rub Possible Ingredient List

  • Paprika
  • Dry Mustard
  • Chili Powder
  • Black Pepper
  • Unrefined Salt
  • Cayenne
  • Coriander
  • Cumin
  • Dried Lemon/Lime Zest
  • Brown Sugar
  • Sage
  • Thyme
  • Oregano

Paprika is the base for the majority of dry rubs. Many use an equal amount of 10 different spices (from above list). Here is a basic dry rub recipe:

  • 3 parts paprika
  • 1 part cayenne pepper
  • 1 part onion powder
  • 1 part black pepper
  • 1 part unrefined salt
  • 1 part sage
  • 1 part lemon pepper
  • 1 part dried lemon zest

TIPS:

  • Adjust the cayenne for heat/spiciness.
  • Paprika and ground black pepper will take the rub closer to blackening.
  • The longer the rub has in contact with the meat the more flavors will mix with it.
  • The best way to get a crispy crust is to make sure the cooking surface it hot.
  • Cook it for several minutes on the hot heat. Then turn it down. The hot heat will sear the rub into the meat quickly.

Alternate Rub Recipe (1-/12 cup yield):

  • 1/2 Cup Paprika
  • 1/2 Cup Brown Sugar
  • 1/4 Unrefined Salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon celery salt
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons mustard powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper (adjust for heat)

Wet Rub

Generally speaking, a wet rub is a dry rub with something moist added to it. Water is the initial additive. However, honey, lime juice, bourbon, beer, soy sauce, and/or vinegar can be added to taste according to your taste. The wet rub can be basted on as the meat cooks or it can be used as a marinade and used as a baste after the meat marinates in it. Marinating essentially has some of the same effect that a brining solution. The meat become moister and the spices move into the meat along with that moisture.

Also read: Pork Rub