Cajun Chicken Meatballs These are so good anytime. They would be a wonderful addition to any Mardi Gras celebration. Cajun Chicken Meatballs Print Prep time 15 mins Cook time 35 mins Total time 50 mins Author: Marsha Powell Recipe type: Entree Cuisine: Cajun […]
Gumbo Potato Salad
This is great for anyone who’s going to have a Mardi Gras celebration.
- 2-1/2 pounds of Yukon Gold, Red or Russet potatoes
- ½ cup of finely minced onion
- 1 large stalk of celery, chopped
- 1 green onion, sliced
- ½ tablespoon of dried parsley
- ¾ to 1 cup of mayonnaise
- 1 tablespoon of spicy Creole style mustard
- 1 teaspoon of kosher salt
- 10 turns of the pepper grinder
- Peel and cut potatoes to a small dice. Boil until tender and crumbly, about 20 minutes. Drain and set aside to cool. Place into serving bowl and use a masher to partially mash them, leaving some chunks.
- Add the onion, celery, green onion and parsley to the potatoes; toss. In a separate small bowl, mix together the ¾ cup of mayonnaise, mustard, salt, and pepper; spoon over the potatoes. Toss again until all the potatoes are coated, adding additional mayonnaise to reached desired consistency. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired. To serve with gumbo, spoon gumbo into individual serving bowls, with or without rice, and use a cookie scoop to place a scoop of the potato salad right into the bowl. Can also serve on the side. Refrigerate leftovers.
This is a great side dish. I haven’t made it in years, but I used to make it quite often.
- 1 tablespoon olive oil
- 1 package 12 ounces frozen corn
- ½ sweet onion chopped
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- ½ cup heavy cream or half and half
- pinch of cayenne optional
- In a large skillet heat oil over medium heat, add oil, onions and bell peppers.
- Cook until onion is clear. Stir in garlic and cook for about 1 minute.
- Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
- Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes.
- Pour into a serving dish. Garnish with red and green bell peppers and onions.
Mardi Gras Roasted Squash
This looks so pretty on the plate. I made some yesterday and it tastes just as good as it looks.
- 2 zucchini sliced
- 3 small yellow squash sliced
- 1 medium red onion sliced
- 2 Tablespoons olive oil
- salt + freshly cracked pepper
- 1 Cup plus grated parmesan cheese
- Preheat oven to 400 degrees.
- Combine vegetables and olive oil. Spread on baking sheet. Season evenly with salt and pepper (approx. ¾ teaspoon each). Stir. Roast for 20-25 minutes, depending on thickness of slices.
- Remove from oven. Place in oven safe dish. Cover with cheese. Bake 5-7 minutes.
- Let cool 5 minutes before serving.
Instant Pot Cajun Rice with Chicken & Sausage
I grew up in Massachusetts. During my lifetime I’ve lived in alot of different places. One of them was on the Gulf Coast close to New Orleans. While there, I learned how to cook Cajun foods.
I used to cook a dish just like this on top of the stove. Now, I’ve found the Instant Pot recipe. Yummy!
- 1 tablespoon oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 cup carrots peeled, cut into ½ inch chunks
- 3 boneless skinless chicken thighs cut into 1 inch chunks
- 13.5 oz Andouille Sausage sliced into ½ inch chunks (I use Johnsonville Andouille Smoked Sausage)
- 1 heaping teaspoon cajun seasoning
- 1 heaping teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- pinch of red pepper flakes
- 2 cups water
- 2 teaspoons chicken base
- 1½ cups white rice
- 1 cup frozen peas
- **Optional- 14.5 oz can diced tomatoes drained
- Set the Instant Pot to saute mode. Add the oil and saute the onions, carrots, and garlic, 5 minutes. Stirring occasionally
- Add the chicken, sausage, cajun seasoning, paprika, turmeric, onion powder, garlic powder, and red pepper flakes. Saute 5 minutes, stirring often, making sure the seasonings do not burn on the bottom of the pot. It's ok if the chicken is still a little pink inside.
- Add the water and the chicken base and stir to dissolve the chicken base. Also scrape up all the browned bits from the bottom of the pan.
- Add the rice and scrape the sides of the bowl down so that all the rice pieces are in the liquid.
- Turn off saute setting.
- Put the lid on and lock in place, close the pressure valve to seal. Set the Instant Pot to the pressure setting on high for 10 minutes.
- At the end of the 10 minutes, when the timer beeps, do a quick release by turning the pressure valve to "vent".
- Once all the pressure is released take the lid off and add the frozen peas (and optional diced tomatoes), stir to combine. The heat from the pot will cook the peas.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
- Note: **I have recently altered the recipe slightly due to some readers getting a "burn warning" on their Instant Pots. The diced tomatoes are now optional, as an add-in at the end of the cooking.
Shrimp Po’Boys with Remoulade Sauce Shrimp isn’t one of my favorite seafoods, but I do like these. Serve along with some coleslaw. Shrimp Po’Boys with Remoulade Sauce Print Prep time 20 mins Cook time 10 mins Total time 30 mins Author: Marsha Powell […]
Creole Breakfast Bread Pudding
This is a wonderfully versatile recipe. The original recipe calls for sausage but I’ve used leftover ham. I’m sure you could use leftover roast or ground beef.
I served it with a side of country fried potatoes and a mild cheese sauce.
- ½ lb. bulk sausage
- ½ cup minced onion
- ¼ cup minced green pepper
- ⅓ cup sliced green onions
- ⅓ cup white wine
- ¼ cup melted butter
- 8 cups cubed bread
- 3 cups milk
- 8 eggs, beaten
- ½ lb. pepper jack cheese, grated
- ½ lb. Monterrey jack cheese, grated
- ¾ tsp. salt
- ⅛ tsp. pepper
- ⅛ tsp. cayenne
- ¾ cup sour cream
- ½ cup Parmesan
- Heat oven to 325 degrees F.
- Over medium-high heat, saute sausage with onions and green pepper. Add wine and reduce - about 1 minute. Remove from heat.
- Put bread in a large bowl. Add milk; let set 5 minutes.
- Pour melted butter into a 10 x 13-inch pan. Tip to coat bottom and sides.
- Add sausage mixture to bread; add eggs, cheese and spices. Mix well. Pour into the pan. Cover with foil. Bake for 1 hour.
- Uncover and bake another 15 minutes.
- Increase temperature to 375 degrees F. Spread on sour cream and sprinkle with Parmesan.
- Bake uncovered for another 10 minutes or until lightly browned.
- NOTE: I used French bread for this since it's sturdier for this type of dish.
Praline Fudge Cake This is definitely on my “to do” list. Praline Fudge Cake Print Prep time 30 mins Cook time 25 mins Total time 55 mins This recipe comes from Genius Kitchen. https://www.geniuskitchen.com/recipe/new-orleans-double-chocolate-praline-fudge-cake-119449 Author: Marsha Powell Recipe type: Cake Cuisine: American Serves: […]
Creamy Cajun Potato Salad
This is the best cajun style potato salad that I’ve ever tasted. It does have a bit of a kick to it with the cayenne and cajun seasoning. You can adjust it to your taste.
- FOR THE SALAD:
- 5 Pounds Red Potatoes
- 5 Hard Boiled Eggs, Peeled and diced
- 1 Pound Bacon, Cooked and Crumbled
- 4 Stalks Celery, Diced
- 3 Green Onions, Chopped
- 2 Tablespoons Pickle Relish, I used dill
- FOR THE DRESSING:
- 1½ Cups Mayonnaise
- 2 Tablespoons Spicy Mustard
- ¼ Teaspoon Cayenne Pepper
- ½ Teaspoon Garlic Powder
- 2 Tablespoons Creole or Cajun Seasoning
- Cut the red potatoes in half. Place into a large pot and cover with cold water. Place the pot on the stove and bring the potatoes to a boil. Reduce heat and simmer for 15 minutes, or just until potatoes are fork tender but still firm. Drain the water from the potatoes, and place them into the refrigerator to cool.
- In a large bowl mix together all of the ingredients for the dressing. Add in the crumbled bacon, diced eggs, celery, green onion, and relish. When the potatoes are cool, cut them into bite sized chunks and add to the bowl.
- Chill the potato salad for at least one hour for best flavor before serving.
[lt_recipe name=”Natchitoches Pork Pies” servings=”8″ prep_time=”45″ cook_time=”20″ total_time=”1H5M” difficulty=”Fairly Easy” summary=”The number of servings will depend on how big you want them. I used a 5 inch round cookie cutter so the pies were bigger. I used chopped leftover pork roast instead of the ground pork.” print=”yes” image=”https://thebellyrules.com/wp-content/uploads/2018/07/NatchiMeatPies-300×196.jpg” ingredients=”1 1/2 lbs. ground pork shoulder;1/2 cup chopped onion;1 garlic clove, minced;salt & pepper, to taste;1 tsp. Cajun seasoning;dash of cayenne;1/2 cup flour;Pastry;2 cups flour;1 tsp. baking powder;1/2 tsp. salt;3 Tbsp. vegetable shortening (I used butter);1 large egg, beaten;1/3 cup milk;oil for frying” ]Make Filling: In skillet over medium heat, saute onion, garlic and pork until cooked through. Add salt, pepper and flour; cook until almost dry.;Transfer to bowl; chill.;Make Pastry: Sift together four, baking powder and salt. Cut in shortening (butter) until it looks like coarse cornmeal. Add egg and milk; stir until it forms a ball. On lightly floured surface, roll to 1/8 inch thickness. Cut out rounds with a 4 inch cookie cutter or the top of a clean, empty coffee can.;Heap a tablespoon of filling on each round. Dampen edges with water. Fold over to make a half moon. Seal with a fork dipped in water. Prick top once with fork.;Heat oil in fryer to 350 degrees. Fry a couple at a time until golden – about 2 minutes on each side. Drain on paper towels.[/lt_recipe]