Instant Pot Cajun Chicken & Rice The recipe doesn’t call for the smoked sausage, but I had some leftover in the fridge, so sliced it up and tossed it in. You won’t believe how good this is! It made enough for hubby and I to […]
Cajun Chicken Meatballs
These are so good anytime. They would be a wonderful addition to any Mardi Gras celebration.
- 2 tablespoons + 1 teaspoon low sodium cajun seasoning
- 4 cloves minced garlic, divided
- ¾ cup panko
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley (plus more for serving)
- 1 ¼ pounds ground chicken (or turkey)
- 3-4 tablespoons olive oil
- ½ cup chopped onions (yellow or red)
- ½ cup minced red or yellow peppers (bell or sweet peppers)
- ½ cup minced mushrooms
- 2 tablespoons flour
- 1 ½ cups low sodium chicken broth
- ½ cup sour cream
- 2 tablespoons roughly chopped basil, for serving
- MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
- SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
- Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.
- Note: The sauce will thicken as it sits so i’d advise leaving it a little thinner if you aren’t planning on serving this right away. If the sauce thickens too much you can always thin it out with a little water or broth. Serve over egg noodles or rice and with garlic bread and a salad.
New Orleans Gumbo This is another recipe I got while living on the Mississippi Gulf Coast. You can’t believe how good it is! New Orleans Gumbo Recipe Type: Cajun Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 1 hour Total time: 1 […]
Gumbo Potato Salad This is great for anyone who’s going to have a Mardi Gras celebration. Gumbo Potato Salad Recipe Type: Salad Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 6 Ingredients 2-1/2 pounds of […]
Boudin King Cake
I’ve had this recipe for years and years, but have never tried it. Maybe this is the year.
- ½ cup red pepper jelly, such as Tabasco
- 1 tablespoon water
- 1 pound boudin links
- 1 (8-ounce) package pepper jack cheese, cut into planks
- 2 (8-ounce) cans Pillsbury Crescent dough sheets, 1 sheet per can
- 1 large egg, beaten, for brushing
- Kosher salt
- ½ cup crumbled bacon
- ½ cup diced green onion tops
- Preheat the oven to 350ºF.
- For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.
- Lay out 2 links of boudin, and with a sharp paring knife, slice down the length of the boudin casing. Peel off the casing and discard. Slice halfway into the boudin the full length of the link. Wedge a plank of cheese into the opening at intervals along the boudin. Push down and close up the boudin around the cheese.
- Open a dough sheet package and unroll the sheet. Place the cylinder of cheese-stuffed boudin on the sheet and roll the dough around. Cut off the excess and pinch the ends closed. Repeat with the second link of boudin.
- On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.
- Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.
- With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.
- Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.
Shrimp Mardi Gras Pasta This is really good. I’ll have to figure out how to make it in my Instant Pot. If you don’t have the shrimp, you can always use crab or crawfish. Shrimp Mardi Gras Pasta Recipe Type: Entree Cuisine: Cajun Author: Marsha […]
Maque Choux This is a great side dish. I haven’t made it in years, but I used to make it quite often. Maque Choux Recipe Type: Side Dish Cuisine: Cajun Author: Marsha Powell Prep time: 5 mins Cook time: 15 mins Total time: 20 mins […]
Mardi Gras Cornbread Fritters
These are so good! They go great with just about any Cajun dinner.
- 1 ½ cups plus 2 Tablespoons vegetable oil
- 1 jalapeno
- 1 cup shredded cheddar cheese
- 2 teaspoons salt
- 2 cups cornmeal
- 2 teaspoons sugar
- ½ cup flour
- 1 teaspoon baking powder
- 2 eggs
- 1 cup milk
- For the fritters start by shredding one cup of cheddar cheese, and seeding and dicing one jalapeno. In a large and deep sauce pan heat the 1 ½ cups oil on a medium high heat.
- In a medium size bowl mix all the dry ingredients together. In a small bowl whisk the egg and 2 Tablespoons of oil together. Pour in to the dry ingredients, followed by the milk, mix until most clumps are gone. Mix in the jalapeno and cheddar cheese.
- Take whatever you are using to scoop your mix out, and dollop about 2 Tablespoons out into the hot oil. Fit as many as you can in the oil at once. Take a large plate and lay paper towels out so that as you are making your fritters you can place on towel to soak as much extra oil out as possible.
- Cook on one side until golden brown, then flip, until golden brown all over.Drain on paper towel.
Muffuletta Pasta Salad Most all of my Mardi Gras recipes came from neighbors when I lived on the Mississippi Gulf Coast. I was there for a few years and I learned all my Cajun cooking skills from the neighbor ladies. Muffaletta Pasta Salad Recipe Type: […]
Mardi Gras Roasted Squash This looks so pretty on the plate. I made some yesterday and it tastes just as good as it looks. Mardi Gras Roasted Squash Recipe Type: Vegetables Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]
Cajun Pigs in Blankets
If you like Cajun, then you’ll love these. They’re great party appetizers.
- 1 can Pillsbury crescent dough
- 12 oz. andouille sausage, cut into 1″ pieces
- 1 large egg, lightly beaten with 1 tbsp. water
- 1/2 c. mayonnaise
- 4 tsp. Dijon mustard
- 1/2 tsp. Cajun seasoning
- 2 tbsp. chopped fresh parsley
- Preheat oven to 375º. Line half a sheet pan with parchment paper and set aside.
- Cut each triangle of crescent roll dough into 3 smaller triangles. Place sausage on wide end of crescent dough triangle and roll until fully wrapped, exposing the cut ends.
- Place on sheet pan and brush lightly with egg wash. Bake until golden brown, about 10 minutes.
- Make sauce: In a small bowl, combine mayonnaise, Dijon, Cajun seasoning and parsley.
- Serve warm with Cajun dipping sauce.
Dirty Rice with Shrimp This recipe is great with my go-to side dish – a big green salad. Dirty Rice with Shrimp Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 6 Ingredients […]
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 […]
This one looks so good that I know I’ll have to try it.
- 1 fresh beef brisket (1-1/4 to 1-1/2 pounds)
- 2 teaspoons Creole or Cajun seasoning
- 1 teaspoon garlic salt
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried parsley flakes
- 1 bay leaf
- 2/3 cup tomato sauce
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 to 2 teaspoons Liquid Smoke, optional
- 1/8 teaspoon hot pepper sauce
- Place meat, fat side up, in a greased 11×7-in. baking dish. In a bowl, combine the Creole seasoning, garlic salt, lemon-pepper and parsley. Rub over meat. Add bay leaf. Cover and bake at 350° for about 2-1/2 hours or until meat is just tender. Drain and discard juices. Discard bay leaf.
- In a saucepan, combine the tomato sauce, sugar, brown sugar, liquid smoke if desired and hot pepper sauce. Bring to a boil over medium heat. Pour over meat. Cover and bake 30 minutes longer or until the meat is tender and sauce is heated through.
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 Recipe Type: Cajun Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 10 mins Total time: […]
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 […]
New Orleans Roast Beef Po’Boy
Years and years ago I lived in Mississisppi on the coast. Every so often, we’d make a point of driving over to New Orleans to get Po’Boys. This recipe hits it perfectly.
- 2-3 lb pot roast
- 4 Tbsp Cajun/Creole Seasoning
- 1 (0.87-oz) packet Brown Gravy Mix
- 1 (15-oz) can beef broth
- 3-4 Tbsp cornstarch
- French bread
- shredded lettuce
- tomato slices
- Place roast in slow cooker. In a bowl whisk together the beef broth with Cajun/Creole Seasoning and Brown Gravy Mix. Pour the mixture over the roast.
- Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours. Remove roast from slow cooker and shred. In a small bowl, combine cornstarch with a little water. Whisk in cornstarch to thicken gravy. Return meat to crockpot.
- To assemble po-boys: Split french bread in half. Place meat on half of bread. Slather mayonnaise on other half of bread and top with shredded lettuce, tomato slices and pickles.
Praline Fudge Cake This is definitely on my “to do” list. Praline Fudge Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 10 This recipe comes from Genius Kitchen. https://www.geniuskitchen.com/recipe/new-orleans-double-chocolate-praline-fudge-cake-119449 Ingredients Cake […]
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. Creamy Cajun Potato Salad Recipe Type: […]
If you’ve ever been to Louisiana or even just to New Orleans, then maybe you’ve had one of these delicious sandwiches.
I found the best recipe for the bread, the olive salad and the sandwich itself. It’s a rather long one, so sit back and get ready!
Once you get the bread and salad made, then you can put it together and enjoy.
- 1 cup warm water
- 1 Tbsp. yeast
- 1 Tbsp. sugar
- 2 cups flour
- 1 1/2 tsp. salt
- 2 Tbsp. lard or shortening
- sesame seeds
- 3 Tbsp. olive oil
- 1 egg
- 2 Tbsp. cold water
- Olive Salad:
- 1 1/2 cups green olives
- 1 1/2 cups black olives
- 1 cup Guardiniera (pickled Italian veggie salad)
- 1 Tbsp. capers
- 3 cloves garlic, sliced
- 1/8 cup celery, sliced
- 1 Tbsp. parsley, chopped
- 2 tsp. dried oregano
- 1 tsp. crushed red pepper
- 3 Tbsp. red wine vinegar
- 1/4 cup roasted red peppers
- 1 Tbsp. green onion, thin sliced
- salt & pepper, to taste
- The Sandwich:
- 1 loaf Muffuletta bread
- 1 recipe Olive Salad
- 1/4 lb. Genoa salami
- 1/4 lb. thin ham, warmed
- 1/4 lb. Mortadella
- 1/8 lb. sliced mozzarella
- 1/8 lb. sliced provolone
- The Bread: Combine water, yeast and sugar; let sit for 12 minutes.
- Mix flour and salt; cut in lard until very small pieces.
- Using dough hook, add flour to water/yeast mixture. Knead 5 to 10 minutes.
- Coat a bowl with olive oil and put dough in, turning to coat both sides. Cover. Rise 1 1/2 hours; punch down. Shape into a 9-inch round. Place on oiled baking sheet. Sprinkle with 2 to 3 Tbsp. sesame seeds (pressing in lightly). Loosely cover and rise 1 hour.
- Brush with egg wash. Place in 425 degree F. oven for 10 minutes. Turn heat down to 375 degrees F. and bake for another 25 min. Cool on wire rack.
- Olive Salad: Crush olives on a board with your hands. Combine all ingredients. Cover with 1 1/2 cups olive oil Cover and let flavors marry for about a week.
- The Sandwich: Cut bread across to split in half.
- Brush both halves with oil from the olive salad.
- Layer it with half the salami, ham, mortadella, mozzarella and provolone.
- Then, layer with the second half of the meats and cheeses.
- Top with the olive salad. Put on the lid and voila!
- Note: When I make this, I will layer the first half of the meats and cheeses and then put on half the olive salad and then the other half of the meats and cheeses and the remainder of the olive salad. Sometimes I wrap it in foil and stick it in a 375 degree oven for about 20 minutes.
Cajun Butter Steak Author: Marsha Powell Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 8 Ingredients 1/2 c. low-sodium soy sauce 1/3 c. extra-virgin olive oil 1/4 c. lightly packed brown sugar 1/4 c. bourbon 2 tbsp. whole-grain mustard 2 […]