Crab Cakes (2)





Alligator Sauce Piquante




Spicy Yellow Rice with Red Beans


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Colorful Jambalaya





Recipe Source: Unknown
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Jim Carey’s Cajun Cornbread Dressing

Seasoning Mix
2 teaspoon salt
1 1/2 teaspoons white pepper
1 teaspoon red pepper
1 teaspoon oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon thyme leaves

Combine, mix thoroughly and set aside.

Dressing:
1 stick unsalted butter
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
2 bay leaves
1 lb Polish smoked sausage, chopped
1 cup chicken broth
1 tablespoon Tabasco sauce
5 cups crumbled buttermilk cornbread
1 1/2 cups evaporated milk
3 eggs

In a large sauce pan, melt butter and add onions, bell pepper, celery, garlic and bay leaves and cook over high heat. Saute about 2 minutes, stirring frequently. Add the seasoning mix and continue cooking 5 minutes. Stir in the sausage, chicken broth and Tabasco sauce. Cook 5 minutes more stirring frequently. Turn off heat. Add the cornbread, milk and egg.

Spoon dressing into a greased baking dish. Bake at 350 degrees until browns on top for about 40 minutes.


Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

One Great Gumbo

2 tablespoons extra-virgin olive oil — 2 turns of the pan
1 pound chicken breast tenders — diced
1 pound boneless — skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage — casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk — chopped
2 green bell peppers — seeded and diced
1 large onion — peeled and chopped
2 bay leaves — fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra — fresh or defrosted frozen
1 can crushed tomatoes — (28-ounce)
1 can diced tomatoes — (14-ounce) in puree
3 tablespoons fresh chopped thyme leaves — several sprigs
8 scallions — thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.

Chop your veggies while it’s working. Add half the andouille to the pan and cook another 1 to 2 minutes.

Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.

Return pan to heat and add butter.

When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes.

Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.

Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop.

Serving Size: 8


Lodge Cast Iron Double Dutch Oven, 5-Quart

Creole Chicken

1 pound skinless, boneless chicken thighs, cut into 3/4 inch pieces
1 can diced tomatoes, undrained, 14.5 oz
1 can chicken broth, 14 oz
8 oz. cooked smoked Polish sausage, coarsely chopped
1 cup diced cooked ham
3/4 cup chopped onion
1 can tomato paste, 6 oz
1/2 cup water
1 1/2 teaspoons Cajun seasoning
Several dashes bottled hot pepper sauce
2 cups uncooked instant rice
1 cup chopped green sweet pepper

In 4 quart slow cooker, mix chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, Cajun seasoning and hot pepper sauce. Cover. Cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.

Turn off cooker. Stir in rice and sweet pepper. Cover; let stand for 10 to 15 minutes or until rice is tender and most of the liquid is absorbed.

Makes 6 servings


Proctor-Silex 4-Quart Slow Cooker

Cajun Pot Roast with Maque Choux

2- to 2-1/2 pound boneless beef chuck roast
1 tablespoon Cajun seasoning
1 10-ounce package frozen whole kernel corn
1 large green sweet pepper, chopped
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 14-1/2 ounce can diced tomatoes, undrained

Trim fat from meat.

Sprinkle Cajun seasoning evenly over all sides of the meat and rub in with your fingers.

If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart crockpot. Place meat in the crockpot. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in crockpot.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove meat from crockpot.

Drain vegetables, discarding cooking liquid.

Serve meat with vegetables.

Makes: 6 servings


Crock-Pot 4-Quart Oval Manual Slow Cooker, Black

Jambalaya (3)

4 tablespoons margarine
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup green onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 can (8 oz) tomato sauce
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon poultry seasoning
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
1 lb sliced sausage, cooked **
2 cups medium grain white rice

In a large saucepan, over medium heat melt margarine, sauté onions, celery, bell peppers, green onions, and garlic until tender-crisp. Add chicken broth, tomato sauce, and add all seasonings. Bring mixture to a boil. Add rice. Cover, reduce heat and simmer for 20 minutes.

Fold in cooked sausage. Remove bay leaves, serve.

** Prepared duck, ham or seafood may be substituted for sausage.

Serves 6


Mirro Get A Grip Nonstick Stockpot with Glass Lid Cover Cookware, 8-Quart, Black

South Louisiana Gumbo

2/3 cup vegetable oil
1 cup flour
2 large onions, chopped
1 large green bell pepper, chopped
1 clove garlic, minced
1 1/2 cup celery, chopped
2 bay leaves
3 tablespoons Worcestershire sauce
Salt and red and black pepper, to taste
1 hen or large fryer
3 pounds shrimp, cleaned and deveined
3 pints oysters, drained
1 can crab meat (optional)
Crab claws (optional)
Okra (optional)
File (optional)
Juice of 1 lemon

Boil chicken. Debone and cut into bite-size pieces. Reserve 1/2 gallon stock.

Heat oil over medium heat in a large cast iron Dutch oven. Add flour; stir until roux is dark brown (the color of a brown paper bag), being careful not to burn. Add onions, bell pepper and garlic. Saute until tender.

Add celery, okra, salt, red and black pepper and chicken stock. Let simmer for at least 1 hour.

Add as much chicken as desired (reserve remainder for another recipe) and simmer for 45 minutes. Add shrimp, crab meat, crab claws, Worcestershire sauce, lemon juice and bay leaves. Continue cooking until you are ready to add oysters; oysters should not be added until 15 or 20 minutes before serving. Add file just before serving, but do not boil.

Serve over rice.

Serves 12.

Note: A leftover turkey carcass is excellent for this recipe instead of chicken. Boil the carcass; remove the meat from bones and reserve stock as you would for chicken. This recipe is better if made the day before and refrigerated. If not made the day before, begin preparing it in the morning if it is to be served at night.

Lodge Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart