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Cajun/New Orleans recipes

The TVClubHouse: General Discussions ARCHIVES: 2005 Sep. ~ Nov.: Cooking Corner: Cajun/New Orleans recipes users admin

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Schoolmarm
Member

02-18-2001

Sunday, September 04, 2005 - 1:47 pm   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
I was wondering if anyone has any good and quick cajun or New Orleans recipes that would be good for a fundraiser/donation event?

I picked up a bunch of Cajun sausages, and plan on making sauteed onions and peppers to go on the side.

I hove a HUGE bag of rice....dirty rice? jumbalaya? red beans and rice?

I also have a bag of mixed beans for soup, but that might be more Indiana/Appalachian, but if I spice it up????

What about desert?

This would be for a lunch to sell in a hallway at a college while asking for donations.

I think we will also have cans of iced tea, or maybe we should make it from scratch. Fruit. Chips?

I was just thrilled to get the sausage for free (with the coupon) and my brain started churning to turn a fundraising lunch into an opportunity to get donations for the Red Cross for hurricane relief.

I'm quite a Yankee, so I will need your help in getting some easy authentic (and cheap) recipes. Something to make in a crock pot would be great.

Herckleperckle
Member

11-20-2003

Sunday, September 04, 2005 - 1:55 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Here's a link to a page of Cajun recipes in one of my favorite recipe sites:
Cajun Recipes

Ddr
Member

08-19-2001

Sunday, September 04, 2005 - 2:09 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
Red beans and rice, po-boys, beignets and creole dishes. I'll try to find some for you after my nap.

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 2:34 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I have a great creole recipe you could cook in a crockpot and serve out of. Cook some rice along side of it to serve with it.

This is super easy (not techincally genuine but easy)

2 cans rotel tomatoes
2 cans chopped tomatoes
2 larges jars of Spaghetti sauce (i like the roasted firey tomato)
dump those into your crockpot

in a sauce pan saute in butter, chopped garlic, onion, celery and bell pepper. (the trinity!) Season with salt, pepper and either crab boil or creole seasoning. Toss that into the crockpot. Put in a couple of bay leaves too.

Cook on low all day. About 20 minutes before serving add your shrimp.

Serve it on top of rice with a nice piece of french bread. (and a little tobasco).
This recipe doubles and triples easily.

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 3:26 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
You could also put your sausage in the creole if you wanted.

Prisonerno6
Member

08-31-2002

Sunday, September 04, 2005 - 3:27 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Corn Maque Choux (from about.com)

4 tbsps unsalted butter
1 large onion, finely chopped
1 green pepper seeded and diced
2 large tomatoes, skinned, seeded, and diced
4 cups frozen cran,thawed
1/2 cup whole milk
salt, pepper, cayenne pepper

Melt 2 tbsps of the butter in a large pan. Add the onion and cook over low heat for ten minutes until it turns a pale golden color.

Add the diced green pepper, cook for two minutes, then add the tomatoes and allow to cook while you prepare the corn.

Put the corn and the milk in a food processor and pulse to break up the kernels. They should have a chunky but fluid consistency.

Transfer the corn mixture to the pan with the other vegetables and cook over low heat for 10 minutes, stirring regularly. Make sure it does not stick to the bottom of the pan. If it appears to dry, add a bit more milk. If it is too runny, increase the heat and stir constantly for the last 5 minutes.

(You can also use fresh corn. Scrape it off the cob, and reduce the amount of milk.)


Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 3:30 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
You could make Muffuletta's!!! They are divine sandwiches and pretty easy to make in volume. They would be easy to wrap in saran wrap and sell.

http://www.gumbopages.com/food/samwiches/muff.html

Prisonerno6
Member

08-31-2002

Sunday, September 04, 2005 - 3:34 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Slow cooker Jambalaya

(This actually tasted better the second day...cook it a day ahead and then reheat for your sale)

1 pound boneless, skinless chicken breasts cut into 1 inch cubes
1 pound andouille sausage
1 28 ounce can diced tomatoes with juice
1 large onion chopped
1 large green bell pepper chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons oregano
2 teaspoons dried parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoons dried thyme

Throw everything in the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Serve with long grain white rice.

(I make this easier by buying onions, peppers, and celery that are already chopped -- just throw everything in the slow cooker the night before, refrigerate the next day, then heat up for dinner at night.)

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 3:43 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Here's a pretty easy looking recipe for sausage jambalaya http://www.cajun-recipes.com/html/jambalaya/41005.htm

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 3:44 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Prisoner, that corn recipe is one of my all time favs!!!!

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Bread pudding is what I always get. Wonder if you could do that. You could make it in a big casserole dish, maybe. But brownies would be good too even if not cajun!

Schoolmarm
Member

02-18-2001

Sunday, September 04, 2005 - 4:01 pm   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
All this food sounds really great. Even though I cook a lot, I was overwhelmed by the "strange" ingredients on the Cajun recipe pages. And I didn't know what is traditional and what is exotic when it comes to this cuisine.

We will be selling lunch to mostly "yankees" although, I 'm sure the southerners here may be picky.

I'm thinking that a jumbalaya would go over big, and sausage sandwiches.

Keep 'em coming!

What we make has just GOT to be better than what is at the cafeteria!



Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 4:15 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
You can do it! The main thing in cajun or creole cooking is the 'trinity' (onion, bell pepper and celery) add a little garlic and butter and you have the base for most anything!
It's not really 'hot' food like mexican is, although tobassco is a wonderful addition, so i don't think you would scare you students too badly! LOL
I think big soft crusty rolls of french bread with the sausage sounds wonderful. Maybe a red beans and rice or jambalaya along side.


Prisonerno6
Member

08-31-2002

Sunday, September 04, 2005 - 4:40 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Texannie, I made maque choux for a party once (Party Gras -- Ne PA's version of Mardi Gras, no floats, no flashing and a week late :-). I still have people asking for the recipe. I'm putting some jambalaya in the slow cooker tonight, and we'll have it and the maque choux for dinner tomorrow to celebrate.

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 4:53 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Well, yum...can I come to your house for dinner???
All this talk, I might have to do a creole this week.

Tishala
Member

08-01-2000

Sunday, September 04, 2005 - 5:01 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
I just did a recipe search on foodtv.com, the food network's site. If you enter creole as a search term and pick any recipe by Emeril Lagasse, I'm sure you'll be better than fine. He is purported to be a good cajun/creole chef.

Herckleperckle
Member

11-20-2003

Sunday, September 04, 2005 - 5:05 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Who was that chef who cooked all cajun dishes on tv? Remember his name? (Wonderful accent)

Tishala
Member

08-01-2000

Sunday, September 04, 2005 - 5:09 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
Paul Prudhomme, I think.

Kristylovesbb
Member

09-14-2000

Sunday, September 04, 2005 - 5:37 pm   Edit Post Move Post Delete Post View Post Send Kristylovesbb a private message Print Post    
Justin Wilson maybe, he was called the Cajun cook

Kristylovesbb
Member

09-14-2000

Sunday, September 04, 2005 - 5:42 pm   Edit Post Move Post Delete Post View Post Send Kristylovesbb a private message Print Post    
Also try some recipes by Rachael Ray, her father was from cajun country and she has some excellent recipes that are pretty easy to make. I love her, my energy level goes up just watching her she is so up and happy.

Herckleperckle
Member

11-20-2003

Sunday, September 04, 2005 - 5:45 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Paul Prudhomme is the one I recall!

Below is a link to his restaurant website, which includes a link to this menus. I am sure there are recipes of his available, too.

pp

Prudhomme's restaurant website: Paul Prudhomme.

Gosh, I just noticed the address: New Orleans--Chartres St. Wonder if it is gone.

Herckleperckle
Member

11-20-2003

Sunday, September 04, 2005 - 5:54 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Below is a page of his recipes that I located. Each item is a link to the recipe.

Prudhomme's Recipes

Ack, I see every single one of his recipes call for his own brand of 'magic spices!'

Ddr
Member

08-19-2001

Sunday, September 04, 2005 - 6:06 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
You can find recipes online at www.louisianatravel.com too.

I have a cajun cookbook I can email if you want. I typed one ONCE, lol.

Texannie
Member

07-16-2001

Sunday, September 04, 2005 - 6:31 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I love that site, Ddr!

Azriel
Member

08-01-2000

Sunday, September 04, 2005 - 10:15 pm   Edit Post Move Post Delete Post View Post Send Azriel a private message Print Post    
This is my recipe for dirty rice -

1 lb ground beef
1 large onion chopped
1 small red bell pepper chopped
1/2 tsp black pepper
1 tsp salt
1 cup long grain rice
1 15 oz can beef broth
1/8 cup water

Brown the ground beef. Add the chopped onion and cook just until the onions turn clear. Drain off any excess fat. Add the bell pepper and stir it around for about 30 seconds. Add the salt, pepper and rice. Add the beef broth and water.
Bring it to a boil then cover and turn the heat low. Simmer for 20 minutes.

This is nice for someone that doesn't like spicy cajun food or seafood. This is also good if you substitute cajun sausage for the beef and use chicken broth instead of the beef broth.


Azriel
Member

08-01-2000

Sunday, September 04, 2005 - 10:37 pm   Edit Post Move Post Delete Post View Post Send Azriel a private message Print Post    
In that recipe above, when the rice is simmering don't take the lid off or you will end up with gummy rice!

Texannie
Member

07-16-2001

Monday, September 05, 2005 - 5:56 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
YUM, Az!!! Your recipe sounds great! All mine start with chicken livers.

Kristylovesbb
Member

09-14-2000

Monday, September 05, 2005 - 7:28 am   Edit Post Move Post Delete Post View Post Send Kristylovesbb a private message Print Post    
This is my recipe for Dirty Rice I have never eaten it with any other meat except sausage.

CAJUN DIRTY RICE

1 lb. sausage
1/2 green pepper, diced
1 med. onion, diced
4 garlic cloves, minced
1/4 c. chopped parsley
3/4 tsp. cayenne pepper
1 tsp. black pepper
4 c. cooked white rice
2-3 green onions, chopped

I use Jimmy Dean hot bulk sausage in this recipe

Cook sausage in large skillet until almost browned. Drain all but 1-2 tablespoons drippings. Add pepper, onion, garlic and spices. Cook until sausage is browned and vegetables are slightly wilted, about 5 minutes. Drain any excess grease. Add sausage/vegetable mixture to hot rice. Stir in chopped parsley. Garnish with green onions.




Texannie
Member

07-16-2001

Monday, September 05, 2005 - 8:24 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Yum..that sounds good too!
I just realized I have some hot sausage in my freezer...may just have to make a jambalaya this week!