Cajun Meat Recipes

Cajun Meat Recipes

HOT SAUSAGE AND SHRIMP JAMBALAYA
QUICK AND DELICIOUS JAMBALAYA
SWEET-PUNGENT PORK LOIN
BEEF AND OLIVE RAGOUT
CARBONNADE DE BOEUF
SAUSAGE CREOLE
DUTCH OVEN DELIGHT
BLACKEYED PEAS AND SAUSAGE JAMBALAYA

HOT SAUSAGE AND SHRIMP JAMBALAYA Cajun Style
6 pounds hot link sausage, cut in 1/2 inch pieces 2 large onions, chopped 1 cup parsley 4 cloves garlic, chopped, or garlic powder 7 1/2 cups water	One 16-oz can tomatoes (optional) or eguivalent amount of water 1 tsp thyme Salt to taste 6 cups rice 3 pounds peeled shrimp (may use frozen)
Put sausage in large, heavy iron skillet and cook. Add onions and let cook with sausage until onions are clear. Add parsley and garlic. Cook for a few minutes until parsley is limp. Add water, tomatoes (mashed with spoon), thyme, and salt. Bring to a boil. (May be prepared in advance to this point.) If made in advance, bring this mixture to a boil again. Add rice and shrimp. Stir once and put heat on low and cover. Do not stir again. You may check the mixture and lift with fork if it is sticking. If it looks like more liquid is needed, add 1/2 cup water. Cook the rice approximately 30 minutes or until the grains of rice are tender and separate easily. It can be held until time to serve. Serves 40.

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QUICK AND DELICIOUS JAMBALAYA Cajun Style
1 pound ground beef, browned 1 1/2 pounds peeled shrimp 1 1/2 cups raw rice, washed One 10 1/2 oz can cream of chicken soup	One 10 1/2 oz can onion soup 1 onion chopped 1/2 cup chopped bell pepper 1 stalk celery, chopped Salt and pepper to taste Tabasco sauce to taste
Mix all ingredients together in a large bowl. Place mixture in a 2-quart casserole. Bake covered in a 350 degree oven for 1 1/2 hours or until done. Serves 6.

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SWEET-PUNGENT PORK LOIN Cajun Style
One 4-6 pound boneless pork loin roast 3 large cloves garlic,crushed 6 Tbsp. soy sauce 1/2 cup catsup 1/4 cup lemon juice	1/2 tsp pepper 2 cloves garlic, cut into 6 slivers each 18 whole cloves 2 cups apricot preserves Spiced crab apples
The day before serving, combine crushed garlic, soy sauce, catsup, lemon juice, and pepper to use as a marinade. With a sharp knife make 12 small cuts (about 1/2 inch deep) in the fat surface of roast. Insert slivers of garlic. Stud the remaining fat surface with whole cloves. Place pork roast in a 13x9x2-inch baking dish and cover with the marinade. Cover dish with foil and refrigerate until approximately 3 hours prior to serving. Preheat oven to 325 degrees. Remove roast from marinade and place on rack (fat side up) in a shallow open roasting pan. Cook 1 1/2 hours. Heat apricot preserves until melted. Remove roast from oven and brush on 1/2 cup heated preserves. Return pork to oven and continue roasting 20 to 30 minutes. Remove from oven. Transfer to large platter. Garnish with spiced crab apples and serve with remaining preserve sauce. Serves 6 generously. BON APETIT !

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BEEF AND OLIVE RAGOUT Cajun Style
1 pound round steak, cubed 2 teaspoons butter 1/2 cup minced celery 1/2 cup sliced onion 1 med. green pepper, sliced 1 large clove garlic, minced	One 10 3/4 oz can tomato soup 1/4 cup dry red wine 1/4 cup stuffed olives, sliced 1/4 tsp salt 1/8 tsp pepper One 4-ounce can mushrooms, sliced (save liquid)
Brown meat in butter on low medium heat. Add celery, onion, green pepper and garlic. Cook until almost tender. Stir in soup, wine, mushroom liquid,olives, salt and pepper. Cover and simmer 1 hour or until meat is tender. Add mushrooms. Serve over hot buttered cooked noodles. Serves 4.

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CARBONNADE DE BOEUF Cajun Style
6 slices bacon Salt and pepper 3 pounds lean boneless beef chuck, or rump, cut into 2-inch chunks 5 Tbsp. butter 5 Tbsp. flour 4 large onions, coarsely chopped 4 or 5 parsley sprigs	1 1/2 cups beef stock Two 10-oz cans beer 1 1/2 tsp sugar 1 Tbsp. vinegar 1 large bay leaf 3 large cloves garlic finely chopped 1/8 tsp red pepper (cayenne)
In a heavy black iron Dutch oven fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little more bacon fat. When all the meat is browned remove and add butter to the pot. When the butter melts stir in flour until well blended and light brown. Add onions and saute until soft and lightly browned. (You may need a little more bacon fat.) Add beef stock, beer, red pepper. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for 2 to 3 minutes; then taste the sauce to see if salt and pepper are sufficient. Stir in parsley.Return meat to the pot. There should be enough sauce to cover, but if you are a little short, add beer. Stir gently; cover and place in the lower part of oven at a temperature to keep it simmering for 1 1/2 to 2 hours. The meat should be fork- tender when ready. Serve with rice or noodles if you prefer.

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SAUSAGE CREOLE Cajun Style
1 pound smoked links, sliced 1/4 cup chopped onion 1/3 cup chopped celery 3/4 cup water One 10-oz can diced tomatoes and peppers	2 Tbsp. oil 1/2 cup diced bell pepper 1/4 cup sliced green olives 1/4 tsp pepper 1 package Lipton's Spanish Rice Mix
Saute onion, bell pepper and celery in oil. Combine all ingredients in a large sauce pan. Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes. Remove from stove and let rest for 5 minutes before serving. For a spicier creole taste, use HOT links. If you like a hotter creole, add 1/8 tsp of cayenne pepper or Louisiana Hot Sauce. Serves 4. Cooking and preparation time: About 20 minutes.

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DUTCH OVEN DELIGHT Cajun Style
2 pounds lean ground round 3 Tbsp. cooking oil 8 ounces elbow spaghetti 1 large onion, chopped 1/4 cup finely chopped bell pepper 1/4 cup finely chopped celery 1/4 cup finely chopped green onion	One 16-oz can stewed tomatoes One 16-oz can tomato sauce with tomato bits 1 1/ to 2 cups water 2 Tbsp. Worcestershire sauce 8 drops Tabasco sauce 1 tsp seasoned salt 1/2 tsp seasoned pepper 1/2 tsp celery salt Two 16-oz cans kidney beans
In large Dutch oven brown meat in cooking oil. Drain and retain liquid. Return 3 tablespoons of liquid to pot and saute spaghetti, onion, bell pepper, celery, and green onion for about 5 minutes, stirring constantly. Return meat to pot, add tomato sauce, stewed tomatoes, and water. Mix together. Then add the remainder of the ingredients, except for the kidney beans, and mix thoroughly. Cover and simmer for 25 minutes, stirring frequently to prevent sticking. If ingredients appear a bit dry during the cooking, more water may be added. Add kidney beans and simmer for an additional 10 minutes. Freezes well and will serve 8 to 10.

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BLACKEYED PEAS AND SAUSAGE JAMBALAYA Cajun Style
2 lbs. chopped white onions 2 bunches green onions, chopped 1 large bell pepper, chopped 5 cloves garlic, chopped 1 cup parsley, chopped 3 lbs. salt meat, boiled once, cut in small pieces	3 lbs. smoked hot sausage, cooked and cut in bite size pieces 3/4 lb. dried blackeyed peas, boiled until half done 3 lbs. uncooked rice 12 cups water
Saute onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, blackeyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving. A crowd pleaser! Serves 20 to 25.