Cajun Pork Recipes CREOLE JAMBALAYA FRESH PORK HAM HAM LOAF NO. 1 HAM LOAF NO. 2 HAM STUFFED BELL PEPPERS HAM AND TOMATO SAUCE RED BEANS AND SMOKED SAUSAGE Back To Main Cajun Menu Page Fish Meat Seafood CREOLE JAMBALAYA Cajun Style 1 lb. lean pork 2 Tbsp. butter 3 onions 1 green pepper 2 garlic cloves 1 1/2 to 2 qt. beef stock 1 cup chopped ham 1 tsp. chili powder 1 tsp. ground cloves 1/8 tsp. cayenne salt and pepper to taste 6 pork sausages few sprigs parsley, chopped 1 1/2 cup rice In a heavy saucepan in 2 Tbsp. heated butter, saute 1 lb. lean pork, cut into very small cubes, with 3 chopped onions, 1 green pepper, trimmed and chopped, 2 garlic cloves, crushed, and the sprigs of parsley, chopped, until the mixture is lightly browned. Stir in 1 cup chopped ham, the ground cloves and chili powder, the cayenne, and salt and pepper to taste. Cut 6 pork sausage into 1-inch pieces, add to the pan, and cook mixture over moderate heat for 10 minutes. Add beef stock (or half stock and half water) and bring the Jambalaya to a boil. Stir in the rice and cook the Jambalaya until rice is tender. Serve very hot. Generously serves 6-8. Back To Cajun Pork Recipe Main Menu FRESH PORK HAM Cajun Style 1 (5-8 lb.) fresh pork ham 3 garlic cloves, slivered 1 bell pepper Salt, red and black pepper 1 small onion parsley Cut excess fat from ham and remove thick skin. With sharp knife, cut 5 or 6 deep slits in meat and fill each with salt, pepper and a sliver each of garlic, onion and bell pepper. Season entire outside. Place in shallow pan, fat side up, and roast in 325 degree oven for 30 to 35 minutes per pound. When done, remove roast but do not carve for at least 15 minutes. Pour off some of the drippings, and over low heat stir in a little flour and add some water to make gravy. Season gravy to taste. Cut up some parsley in the gravy. Delicious served with rice and a spinach casserole. Back To Cajun Pork Recipe Main Menu HAM LOAF NO. 1 Cajun Style 2 lb. ground smoked ham, cured 2 lb. ground lean fresh pork 1 1/2 cup fresh rolled cracker crumbs (not cracker meal) 1/4 cup chopped onions 4 well beaten eggs 1 1/4 tsp. salt 1/8 tsp, cayenne 2 cups milk 2 Tbsp. parsley Glaze: 1/2 lb. brown sugar 1/2 cup cider vinegar 1 1/2 Tbsp. dry mustard Sauce: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup prepared mustard 1 Tbsp. chopped chives 2 Tbsp. prepared horseradish salt and little lemon juice Mix loaf ingredients well and shape into 2 bread pans, 9x5x3 inches. Bake at 350 degrees for 30 minutes. While loaves are baking, make glaze. Mix glaze ingredients and boil 1 minute. Spread glaze on top of loaves and bake i hour longer. Remove from oven, slice loaves and spoon sauce over each slice. Back To Cajun Pork Recipe Main Menu HAM LOAF NO. 2 Cajun Style 3/4 lb. ground ham 1/2 lb. ground beef 1 lb. ground pork 2 eggs, slightly beaten 1 tsp. dry mustard 1 pint milk 18 saltines or 3-4 slices bread 1/8 tsp. each black pepper and cayenne pepper Mix all ingredients well and shape into loaf. Place in pan large enough to have at least 2 inch margins around loaf. Bake at 350 degrees for 1 hour, basting occasionally with Meat Glaze: Meat Glaze: 1 1/2 cup brown sugar 1/4 tsp. powdered cloves 1/2 cup vinegar 1 Tbsp. prepared mustard 1 large can crushed or chunk pineapple Heat all except pineapple to quick boil. Simmer 10 minutes, then add pineapple. Spoon what is leftover from the basting to the cooked loaf. Glaze is also good as a sauce for little meat balls served as an appetizer. HAM STUFFED BELL PEPPERS Cajun Style 3 ham steaks, ground 12 med. sized bell peppers 1 stick butter or margarine 5 bell peppers, chopped fine 2 cloves garlic 1/2 cup cream salt, red and black pepper 2 chopped onions 6 fresh tomatoes, chopped 6 or 7 slices toasted bread, well crumbled onion tops and parsley, chopped fine Scoop out the 12 peppers and chop all insides and tops along with the other 5 bell peppers. Parboil the 12 peppers. Drain and put into a square baking dish to which a little cooking oil has been added to prevent sticking. Meanwhile, saute ham in a little butter until brown. Add all chopped seasonings and chopped bell pepper to ham mixture, then add chopped tomatoes. Simmer on low heat about 1 hour. Add the bread crumbs, enough to make it stiff enough to stuff. Add melted butter, cream, parsley, onion tops and red and black pepper to taste. If more liquid is needed, add more cream; toss all well and fill the peppers. Cover the tops with crumbs and bake in a 350 degree oven for 30 minutes. Back To Cajun Pork Recipe Main Menu HAM AND TOMATO SAUCE Cajun Style 3 or 4 (1/2 inch thick) center cut ham slices or 1 1/2 lb. cubed ham 3 med. onions, chopped 1/2 green pepper, chopped 1 stalk celery, chopped 1 garlic clove, chopped 1 Tbsp. flour 1 (8 oz.) can tomato sauce 1 (8 oz.) can tomato paste 2 small hot peppers 1 Tbsp. Worcestershire sauce 1 Tbsp. sugar 1/2 cup olive oil Saute onion, pepper, celery, and garlic in olive oil. Add flour and brown slightly. Add tomato sauce , paste, and Worcestershire sauce and 2 cans water. Add sugar. Squeeze peppers and drop into sauce. Simmer on low for 1/2 hour, then add ham and simmer for 1 hour longer. Serve over rice. Serves four generously. Back To Cajun Pork Recipe Main Menu RED BEANS AND SMOKED SAUSAGE Cajun Style 1 1/2 lbs smoked sausage (regular or Polish-type) 1 lb. dry red kidney beans 8 cups water 1 Tbsp. cooking oil 1 large onion, chopped coarse salt and pepper to taste Saute onions in oil for 1 minute in large stewing kettle. Add the 8 cups water and the washed beans and cook over low heat for about an hour or until the beans begin to get soft. Remove 2 or 3 tablespoons beans and mash, then return them to pot and stir. Continue cooking until bean gravy becomes milky and thickened. Cut sausage into 1 1/2 inch pieces and add to beans and continue to cook, covered, for 15 minutes, then add 1 level tsp. salt and however much pepper you can stand -- remember there is usually some pepper in the sausage. Never fry or boil the sausage before adding to beans. Serve over rice. Serves 4, but to increase to 6, just add more sausage. Never freeze! Leftover ham, or ham hocks may be substituted, but must be cooked along with the beans. Back To Cajun Pork Recipe Main Menu Back To Main Cajun Menu Page Fish Meat Seafood