*Cajun Recipes*




          • Chicken and Sausage Jambalaya

          • Bayou Cajun Steak Fingers

          • Hot & Sweet Roasted Potatoes

          • Bayou Shrimp Creole

          • Barbecued Ribs




          "Down On The Bayou" Cajun Recipes
          CHICKEN AND SAUSAGE JAMBALAYA

          1 large hen 1 cups olive oil 1lb smoked sausage (cut into 1/4 inch discs) 1 can ro-tel tomatoes 2 large onions or 3 medium chopped 2 bell peppers chopped 4 cloves garlic minced 2 stalks celery chopped fine three cups raw rice Tony's Seasoning (or Salt and red pepper) Boil chicken in water a little Tony's seasoning and 3/4 cup of olive oil for one hour. Remove chicken from water de-bone it, and shred it. Note: save the water you boiled the chicken in. You can cool the chicken in cool water if you would like. Lightly brown the sausage in a pot. Using the same pot "without cleaning it" add 1/4 cup of olive oil. Saute' the onions, garlic, and bell pepper in the oil until they are soft. Mix all the ingredients together in a large heavy pot or dutch oven. Add 6 cups of the water to the mixture (the water you boiled the chicken in) and stir it up good. Simmer slowly in the covered pot for about thirty to forty-five minutes, or until the rice is cooked. Stir once or twice while cooking but try to keep it covered most of the time.



          HOT AND SWEET ROASTED POTATOES:

          3 lbs new potatoes 1/4 cup olive oil 1 Tbsp Bayou Barbeque 2 Tbsp Cajun Street Pre-heat oven to 425 degrees. Roll well-washed new potatoes, skins and all, in a bit of good olive oil and then place on a cookie sheet or oven proof dish. Mix 1 tablespoon Bayou Barbeque and 2 tablespoons Cajun Street and sprinkle over potatoes. Roast potatoes for approximately 45 minutes - 1 hour. Turning once or twice.


          BAYOU BAR B QUE RECIPIES

          GOURMET PORK ROAST

          1 cup sweet dried fruit (apricots, prunes, cherries, raisins, etc.) 2 Tbsp Olive oil 1 cup sliced onions 2 Tbsp Bayou Barbeque 1 - 1 1/2 cup red wine. Stuff dried fruit into a rolled pork roast. Coat the outside of the roast with olive oil and an ample amount of Bayou Barbeque (Approx. 1/2 Tbsp./lb.) Place in an oven proof roaster along with sliced onions, and 1 cup red wine. Roast according to directions. (Approximately 20-25 minutes per lb @ 325 degrees ) Remove cover 30 minutes before roast is done. Remove roast and deglaze pan with balance of red wine, reduce and pour over sliced meat.

          SHREDDED BRISKET OF BEEF

          1 Brisket of Beef - Approximately 5 pounds 1 1/2 - 2 Tbsp. Bayou Barbeque 2 cups BBQ Sauce (Bottled or Homemade) Place brisket in roasting pan and coat with Bayou Barbeque. Cover and cook in a pre-heated oven at 325 degrees for about 3 1/2 hours or until fork tender. Remove from oven and shred brisket in pan with pan juices.(Shredding is easy using two forks to pull meat apart) Heat BBQ sauce in a pan and pour over shredded meat. Serve on a good quality bun or hard roll.

          BAYOU SHRIMP CREOLE

          Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Main dish Amount Measure Ingredient -- Preparation Method 1 c Salad oil 1 Stalk celery, diced 5 c Onions, sliced 1 c Chili sauce 1 t Curry powder 3 Lge. bay leaf 2 pk Frozen sliced okra 2 cn Tomatoes (#303) 3 lg Green peppers, sliced 1 Stalk celery leaves, chopped 1 t Thyme Salt, red & black pepper 1/2 c Chopped parsley 5 lb Shrimp, cleaned & deveined Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly. Serve over hot cooked rice. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

          CAJUN GOURMET SHRIMP

          PEEL FRESH, MEDIUM SHRIMP LEAVING TAIL ON. CUT TOP OF SHRIMP AND PRESS WITH THUMB TO BUTTERFLY. OPTION: SPRINKLE ON WHITE WINE, APPROXIMATELY 1/8 CUP PER POUND OF SHRIMP. SPRINKLE BAYOU MAGIC MESQUITE BBQ RUB LIGHT TO MEDIUM ON SHRIMP. PLACE SHRIMP IN BAKING PAN OR COOKIE SHEET CUT SIDE DOWN. SPOON ON HALF STICK OF MELTED MARGARINE PER POUND OF SHRIMP. PREHEAT OVEN TO 350 DEGREES AND COOK SHRIMP FOR 8 MINUTES. THEN PLACE DIRECTLY UNDER BROILER FOR 2 MINUTES. CAN BE SERVED AS FINGER FOOD, APPETIZER, OR MAIN COURSE. C'EST BEAUCOUP BON, C'EST BEAUCOUP BON !!!

          BARBECUED RIBS

          {Servings: 4}

          • 4 lb Pork ribs, cut in pieces
          • 1 ea Lemon
          • 1 ea Large onion
          • 1 c Catsup
          • 1/3 c Worcestershire sauce
          • 1 t Chili powder
          • 1 t Salt
          • 2 x Dashes Tabasco sauce
          • 2 c Water

          Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.


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