Just Cajun Recipes

Creole Lamb Stew

2012-01-11T08:30:00.000-08:00

From "The Stevenson Memorial Cookbook", 1919.

Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two inches square. Melt one-fourth cup dripping, add meat and stir and brown evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns (tie last three spices in a bit of cheese cloth), and boiling water to nearly cover meat. Simmer slowly until meat is tender (about one and one-half hours).

Then add two or three small carrots, scraped and cut in lengthwise pieces, season with salt. Parboil six medium-sized potatoes cut in thick slices five minutes, drain, add to stew; add two cups thick tomato puree and simmer slowly until vegetables are tender. Add more water if necessary.

Remove spices, add one cup French peas when heated through, turn into deep, hot platter and sprinkle with chopped parsley.

Creole Stew

2009-08-31T19:33:00.001-07:00

1 pound lean beef or 1 medium fowl
1 tablespoonful fat
1/4 cupful chopped onion
1/2 cupful chopped sweet peppers
1 cupful boiling water
1/2 cupful rice
1 cupful carrots or okra (cut into small pieces)
2 cupfuls tomatoes
2 1/2 teaspoonfuls salt

Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes.

Pour these materials into a casserole or kettle of the fireless cooker and add the other ingredients. If the casserole is used, cook at simmering temperature for 2 hours. If the stew is to be cooked in the fireless cooker, cook it directly over theflame for 1/2 hour and then place it in the fireless cooker from 2 to 3 hours. Serve hot.

Court Bouillon

2009-07-30T13:21:00.000-07:00

(Pronounced "Coubare.") Start with Redfish or Red Snapper but made shift with halibut or any other firm fine-grained fish perfectly fresh. Take three pounds of it, wash very clean, and cut in six equal slices with a very sharp knife. There must be no rags and tatters. Melt a heaping tablespoonful of lard in a deep kettle, add to it gradually two tablespoonfuls flour, stirring hard so it shall not burn. Throw into it a dozen pounded alspice, three sprigs each of thyme, parsley, bay leaf and sweet marjoram chopped fine, one small clove of garlic, one large onion also chopped fine, and either six large fresh tomatoes, chopped small, or half a can—those from glass are best. Pour in a large glass of claret, add a quart of boiling water, and bring all to a very brisk boil. Cook for five minutes, then add salt and Cayenne pepper to taste. Boil five minutes longer, then lay in the fish slices one at a time, following them with the strained juice of a lemon. Boil hard twenty minutes longer. Serve hot.

To make Court Bouillon a la Espagnole, stir together as above, lard and flour, taking care to have them smooth, add a large onion, six tomatoes, clove of garlic, sprigs of sweet basil and thyme, all chopped fine, along with two whole bay leaves. Brown all nicely, taking care not to burn, then add a quart of boiling water, bring to a boil and cook two or three minutes. Have six thick slices of fine, firm fresh fish, rub them well over with salt and pepper, lay in a dish and pour over a large cup of white wine boiling hot. Vinegar answers, but wine is better. Lay the fish slices in the pot, handling carefully, add the wine, and simmer until tender—about half an hour commonly. Take up carefully so as not to break, lay in a deepish dish, remove bay leaves from the gravy and pour over the fish. Finish with a garnish of sliced lemon, and serve with either boiled rice or whole boiled potatoes.

From "Dishes & Beverages of the Old South", by Martha McCulloch Williams, 1913

Crab a la Creole

2008-08-10T05:15:00.001-07:00

Fry in four ounces of butter, four young onions, one clove of garlic and two green peppers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne. Stew until smooth, and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs. Boil a few moments and serve with buttered toast.

Gumbo Soup

2008-08-03T19:58:00.000-07:00

Fry three rather thin slices of salted pork; and three large onions in the some fat. Fry also a chicken of medium size, after which put pork, onions, chicken and a half pound of _lean_ ham, into a dinner kettle containing four quarts of boiling water. When the mixture begins to boil, add one quart of gumbo, the corn cut from two ears, three tomatoes, and two VERY small red peppers. Add boiling water as it needs and cook slowly five or six hours, after which strain and serve with bread "crunchers" cut in dice.

Cajun Recipes: Louisiana Green Beans

2008-07-06T09:28:00.000-07:00

1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup chopped celery
2 cans (16 ounces each) drained green beans
1 can (15 ounces) tomatoes

1. Peel and chop the onion.
2. Chop the green pepper and celery.
3. Drain the liquid from the green beans. Rinse with water.
4. Put the green beans in a saucepan. Add enough water to cover them
5. Cook the green beans on low heat until tender. Then drain off the water.
6. Combine all the ingredients in a skillet.
7. Cook over medium heat for 15 minutes, until the celery is tender and the food is hot.

From the USDA, adapted from Pennsylvania Nutrition Education Network Website Recipes

Shrimp and Crawfish Stew

2008-07-04T07:41:00.000-07:00

2 cups Rice
shrimp
crawfish
frying pan
1 spoon butter
2 spoons salt
1 green onion
1 pepper
tomato sauce

Cook 2 cups of rice and let it get cool. Sautee shrimp and crawfish in frying pan. Add a spoon of butter, 2 spoons of salt, 2 spoons of red pepper, 1 chopped green onion and 1 green pepper. Add 1 can of tomato sauce. Bring to a boil for 30 min. Turn fire off and let the stew cool for 10 min. Add rice and serve.

This recipe is from The Great American Potluck at the Library of Congress website.

Alligator Etoufee

2008-06-27T08:47:00.000-07:00

2 onions chopped
2 cloves garlic chopped
4 stalks celery chopped
1 can Rotel tomatoes
1 pound alligator meat cut in thin strips
2 sticks butter
1/2 cup green onions chopped
1/4 cup parsley minced
Salt and pepper to taste
Cayenne pepper to taste
3 cups rice cooked

Saute onions, garlic and celery in butter until soft. Add Rotel tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over cooked rice.

Cajun Recipes: Shrimp Jambalaya

2008-06-26T08:16:00.000-07:00

2 cans (4 1/2 ounces each) de-veined, small shrimp
8 cup diced ham
2 tablespoons butter or other fat, melted
4 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, finely chopped
1 1/2 cups canned tomatoes
1 1/2 cups water
1 cup uncooked rice
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon crushed whole thyme
Dash cayenne pepper
1/2 cup chopped parsley

Drain shrimp. Cook ham in butter about 3 minutes. Add onion, green pepper, and garlic; cook until tender. Add tomatoes, liquid, rice, and seasonings. Cover and cook 25 to 30 minutes, or until rice is tender, stirring occasionally. Add parsley and shrimp; heat. Serves 6.

This recipe is from the US Fish and Wildlife Service

Cajun Pork Chops

2008-06-26T08:04:00.000-07:00

1 tbsp. paprika 1 tsp. seasoned salt
1 tsp. rubbed sage ½ tsp. cayenne pepper
½ tsp. black pepper ½ tsp. garlic powder
8 lean center-cut pork loin chops, ½” thick
1 tbsp. oil

Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish. Add meat. Coat on both sides with seasoning mix. Heat oil in large nonstick skillet on high heat. Add meat. Reduce heat to medium. Cook 6-8 minutes per side or until dark brown.

Cajun-Spiced Mashed Sweet Potatoes

2008-06-26T08:03:00.000-07:00

3 large sweet potatoes, peeled and juice of 2 limes
cut into 2” pieces ½ cup milk
Cajun seasoning to taste salt to taste

Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20-30 minutes, until the potatoes are done. Check for doneness by piercing with a fork; there should be no resistance. Drain well. Mash the sweet potatoes with a potato masher or fork, or use a food mill. Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.

Crawfish Stew

2008-06-26T07:25:00.001-07:00

1 lbs of crawfish and fat
1 cup of oil
1 cup of flour
6 stalks of celery- chopped
1 bunch of green onions- chopped
1 large onion- chopped
Salt- to taste
Pepper- to taste
3 teaspoons of garlic powder
1/2 teaspoon of cayanne pepper
3 chicken bouillion cubes
1 qt of water

Heat the oil and stir it in the flour until it turns a caramel color. Stir in the celery and onions and cook for 10 minutes,stir constantly. Add about 1 qt of water or more if needed. Add everything else. Bring to boil and then simmer for about 2 hours add water as necessary. Serve over rice. Serves from 8-10 people.

Slow-Cooker Shrimp Creole

2008-06-26T06:42:00.001-07:00

* 1 1/2 c. diced celery
* 1 1/4 c. chopped onion
* 3/4 c. chopped bell pepper
* 1 (8 oz.) can tomato sauce
* 1 (28 oz.) can whole tomatoes
* 1 clove garlic*
* 1 tsp. salt
* 1/4 tsp. pepper
* 6 drops Tabasco (opt.)
* 1 lb. shrimp, de-veined & shelled
* 1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6 to 8 hours on low. Add shrimp last hour of cooking. Serve over hot rice. Chicken, rabbit or crawfish may be substituted for shrimp.

Stove top version, if you don't have a crockpot. Saute celery, onion and bell peppers in oil or butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except meat being used. Simmer at least 30 minutes to an hour. Add shrimp or whatever meat you wish and simmer 30 minutes more. Even better reheated the next day.

Cajun Turkey Club

2008-06-21T06:39:00.001-07:00

3/4 lb Perdue Cajun turkey, sliced
12 slices Whole wheat lite bread
8 slices Turkey bacon
8 slices Tomato
8 leaves Leaf lettuce
Cajun Mayonnaise:
1 tsp Cajun seasoning
5 oz Fat free mayonnaise

1. Toast bread on one side.
2. Spread Cajun mayonnaise on every slice of bread.
3. Cook turkey bacon.
4. Layer 3 oz turkey with 2 slices lettuce on first
layer of each sandwich.
5. Put 2 slices of bacon and 2 slices of tomato on
second layer of each sandwich.
6. Top with third slice of bread, toothpick and serve.

Okra and Green Beans

2008-06-21T06:35:00.000-07:00

1 lb okra, uncut
1 Tbsp olive oil
1 medium onion, diced
1 lb fresh green beans
2 large garlic cloves, crushed then chopped
1 cup water
½ tsp salt
½ tsp ground pepper
1 6-ounce can tomato paste

Wash okra pods, trim stems, do not remove caps. Rinse well and drain. Wash beans and cut into 3 inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well. Heat, stirring frequently, until mixture comes to boil. Add okra and beans and additional water if necessary to almost cover vegetables.

Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes. Serve it warm or cold.

*This dish can also be oven-baked. Instead of simmering, lightly cover with aluminum foil and bake for 30 minutes at 350°F.

Nutritional analysis per serving: Calories 106, Protein 5g, Fat 3g, Calories From Fat 19%, Cholesterol 0mg, Carbohydrates 19g, Fiber 7g, Sodium 187mg.

Seafood Okra Gumbo

2008-06-21T06:24:00.000-07:00

6 servings:
6 hard shell crabs
2 lb okra, sliced
2 tbs flour
5 tsp oil
1 tbs butter
1/2 cup green onions, chopped
1 cup onions, finely chopped
3 garlic cloves, finely chopped
1 green pepper, chopped
1/2 cup celery, chopped
2 lb. shrimp (save peel)
8 cups water
1 cup ham, diced
1 can tomatoes
2 tsp salt
1/4 tsp black pepper
5 dashes of tabasco
3 bayleavs
.1/2 tsp powedered thyme
.1/2 tsp basil

Boil crabs for 20 minutes in lightly salted water. Remove, save water. Put 2 teaspoons of oil and 1 of butter in a non-cast iron skillet and fry Okra until all traces of sliminess disappears. In a deep pot, put remaining oil, stir in flour, make dark brown roux. Add onions, garlic, green peppers, and celery to roux, stir for 5 minutes. Add diced ham and cook for 10 minutes on low heat. Stir in tomatoes, shrimp, and simmer. In 8 cups of crab water, boil the shrimp heads for 15 minutes.

Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture. Add the remaining seasonings and simmer slowly for 2 hours. Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break crabs in half and lightly crack the claws. Add crab halves & claws to the pot. Cook another 15 minutes, adding the green onions during the last 5.

Serve over rice.

Chicken Gumbo

2008-06-21T06:16:00.000-07:00

1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
6. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Makes 8 servings--Serving size: 3/4 cup
Calories 165
Fat 4 g
Saturated fat 1 g
Cholesterol 51 mg
Sodium 81 mg