World Recipes

Cajun Hot Tomato Bread

Source: Sweetened With Honey, The Natural Way Cookbook by the National Honey Board, 1994

1 cup liquid Bloody Mary mix
1 cup water
1 package active dry yeast
1/4 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
5 to 6 cups flour

Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees F; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 cup flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 minutes or until smooth and elastic.

Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.

Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.

Pinch seam to seal; place in greased 9 x 5 x 3-inch loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.

Bake in preheated 400 degree F oven about 30 minutes or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.

Cajun Praline Pecan Fudge

Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.

1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme

In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.

Remove from heat and stir in chocolate chips, vanilla extract, Marshmallow Creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.

Cut into squares.

Cajun Mayonnaise

Prepare this mayonnaise 24 hours before using so that flavors blend.

Yield: 1 cup

1/2 cup reduced-calorie mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon crumbled dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
2 pinches cayenne pepper
2 pinches black pepper

Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.

Per tablespoon: 29 calories, 3 grams fat, 3 milligrams cholesterol

Cajun Quiche

1/2 cup uncooked rice
1 (16 ounce) can stewed tomatoes, undrained
2 tablespoons butter, divided
1/2 cup (4 ounces) chopped chicken livers
6 eggs, divided
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup skim or low-fat milk
1 teaspoon garlic salt
3/4 teaspoon basil leaves, crushed
3/4 teaspoon thyme leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper

In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.

In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes.

Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degree F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.

Yield: 6 servings.

Cajun Meatballs

Posted by FootsieBear at recipegoldmine.com May 9, 2001

3/4 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
1 1/2 cups soft bread crumbs
1 cup light cream
1/2 cup chopped onions
3 tablespoons butter
1 egg
1/4 cup minced parsley
1 1/2 teaspoons salt

Soak bread crumbs in cream 5 minutes. Saute onions in 1 tablespoon butter.

Combine all ingredients and beat 5 minutes at medium speed (8 minutes by hand). Form into 1-inch balls. Brown in 2 tablespoons butter; set aside. Save pan drippings. Make the following gravy:

2 tablespoons flour
1 can condensed beef broth
1/4 cup water
1/2 teaspoon instant coffee

Stir 2 tablespoon flour into fat in skillet, add 3/4 can of beef broth, 1/4 cup water and 1/2 teaspoon instant coffee. Stir until thickened over medium heat. Add meat balls, cover, cook slowly about 30 minutes, basting occasionally.

Makes 5 dozen. Freezes well.

Chicken Creole

Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am

1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice

Sprinkle the chicken with paprika and cayenne pepper and set aside.

In a large frying pan, saute the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.

Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.

Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.

Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.

Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.

Remove and discard bay leaf.

Serve with rice.

Makes 4 servings.

Cajun Sausage and Shrimp Skewers

32 jumbo tiger shrimp, peeled and deveined
4 (4 ounce) Cajun sausages, fully cooked
4 red onions
2 green bell peppers
1/2 cup olive oil
Juice from 2 limes
1 tablespoon salt
Freshly-ground black pepper
4 cups cooked rice

Marinate the shrimp in olive oil, lime juice, salt and pepper for 1 hour.

Cut the sausages into quarters. Alternate the shrimp and sausage pieces on four bamboo or wood skewers; set aside.

Quarter the onions and peppers. Cut the pepper quarters in half. Arrange onions and peppers on four bamboo or wood skewers. Cook all eight skewers on a grill for 2 to 5 minutes per side or until shrimp turn pale white.

Serve one of each skewer over cooked rice on four dinner plates.

Serves 4.

Cajun Shrimp Tacos

Yield: 8 servings

Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Salsa
3/4 pound tomatillos, husks removed, rinsed,
    quartered (about 3 cups)
1/2 cup coarsely chopped unpeeled green apple
    (such as Granny Smith)
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh mint

Shrimp
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, de-veined
2 tablespoons olive oil
1 tablespoon minced garlic
16 taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed

Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead.) Chill.

Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)

Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and saute until fragrant, about 1 minute. Add shrimp; saute until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.

Preheat oven to 350 degrees F.

Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.