Recipes

Straight From Cajun Country

Yield: 8-10 servings

Ingredients

1 cup – vegetable oil
3 lbs – okra, sliced 1/8 inch (3 mm) thin
2 – onions (medium/large), chopped medium fine
2 tbs – vinegar, white
2 oz – celery, chopped fine
4 cans – whole tomatoes, drained and chopped
2 tbs – garlic, chopped fine
to taste – all purpose Cajun seasoning
to taste – salt
to taste – cayenne pepper

Method

In a large saucepan, heat the oil over medium heat.  Add the okra, onions, and vinegar.  Sauté, stirring regularly, until the okra displays no stickiness when picked up with a spoon, approximately one hour.

Add the celery and continue to sauté until translucent.

Add the drained tomatoes and garlic; sauté for an additional 20 minutes.  Season to taste with all purpose Cajun seasoning, salt, and pepper.

Stewed Okra with Tomatoes
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Servings
8-10 servings
Servings
8-10 servings
Stewed Okra with Tomatoes
Print Recipe
Servings
8-10 servings
Servings
8-10 servings
Ingredients
Servings: servings
Instructions
  1. In a large saucepan, heat the oil over medium heat.
  2. Add the okra, onions, and vinegar. Sauté, stirring regularly, until the okra displays no stickiness when picked up with a spoon, approximately one hour.
  3. Add the celery and continue to sauté until translucent.
  4. Add the drained tomatoes and garlic; sauté for an additional 20 minutes.
  5. Season to taste with all purpose Cajun seasoning, salt, and pepper.
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Method

Heat a heavy skillet (black iron preferably) over high heat for 5 minutes.

Dip the fish in melted butter.

Liberally sprinkle all purpose Cajun seasoning on both sides.

Place fish in skillet.  Ladle more butter on top.

Cook each side one minute (thick fish 2 minutes).  Use appropriate cooking times if cooking poultry or beef.

Top with melted butter.

Blackening should be done outdoors on a propane burner or a stove with high heat.

Blackened Fish/Poultry/Beef
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Blackened Fish/Poultry/Beef
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Instructions
  1. Heat a heavy skillet (black iron preferably) over high heat for 5 minutes.
  2. Dip the fish in melted butter.
  3. Liberally sprinkle all purpose Cajun seasoning on both sides.
  4. Place fish in skillet. Ladle more butter on top.
  5. Cook each side one minute (thick fish 2 minutes). Use appropriate cooking times if cooking poultry or beef.
  6. Top with melted butter.
Recipe Notes

Blackening should be done outdoors on a propane burner or a stove with high heat.

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Yield: 12 servings

Ingredients

2 – salt pork slices (large), small dice
1/2 cup – vegetable cooking oil
3 – yellow onions (large), chopped
1/2 cup – green onions/scallions, chopped
1 lb – whole tomatoes, canned
1 can – tomato sauce
3 ribs – celery, chopped
1 – green bell pepper (large), chopped
6 – garlic cloves (large), minced
2 lbs – corn, whole kernel
1 lb – corn, cream style
1 1/2 gallons – water or chicken stock, unseasoned
4 whole – bay leaves
to taste – all purpose Cajun seasoning
to taste – salt
to taste – pepper
6 ears – corn, cut in half
1/2 cup – parsley, chopped fine

Method

Trim excess fat from the salt pork and cut into small dice.  In a separate pot, parboil the pork in just enough water to cover for 10 minutes; rinse will and drain. Reserve.

In a large soup pot, heat the oil. Add the onions, green onions (scallions) and salt pork; sauté until the onions are translucent.  Add the whole tomatoes and tomato sauce.  Simmer this melange until it reduces to the consistency of tomato paste.

Add the celery, green peppers, and garlic; simmer until tender.  Add both the whole kernel and creamed style corn; simmer on low heat for 10 minutes, stirring constantly.

Add water or stock to cover (approx. 2 inches (5 cm) above the corn).  Add the bay leaves, all purpose Cajun seasoning, salt, and pepper to taste.  Raise to a boil then reduce to medium-low and simmer 10 minutes.

Add the corn on the cob, simmer 10 – 15 minutes, ensuring all vegetables are tender.  Remove from heat and stir in the parsley.

 

Yield: Serves 4

Ingredients

4-6 – catfish fillets (or other thin fillets)
to taste – all purpose Cajun seasoning
to taste – salt
to taste – cayenne pepper
to dredge – flour, all purpose
3 tbs – vegetable oil
1/2 cup – red and green bell peppers, diced
1 1/2 cup – fresh mushrooms, sliced
1 tbs – garlic
1/2 cup – green onions/scallions, minced
1/3 cup – white wine, dry (chablis OK)
1/2 lb – crawfish tails, cooked
1/4 lb – butter, cut into “pats”
1/4 cup – fresh lemon juice

Method

Season fillets on both sides with all purpose Cajun seasoning, salt, and cayenne pepper to taste.  Dredge the fillets in flour to coat; shake off excess.

Heat oil over medium heat in a skillet.  Fry the fillets until they are golden brown on both sides.  Drain on absorbent paper toweling and hold in a warm (low) oven.

To the same heated oil, add the bell peppers, mushrooms, garlic, and green onions.  Raise to a simmer and cook for approximately 5 minutes.  Deglaze with white wine.  Add the crawfish tails, stir, and adjust the seasoning.  Mix well.

Add the butter “pats” two at a time, swirling the pan to melt the butter (do not stir).  Continue until all is incorporated.  Add the lemon juice and swirl to blend.

Serve fillets immediately, topped with sauce.

 

Yield: 16 servings

Ingredients

2 1/2 lbs – salted or pickled pork
1/2 cup – vegetable oil
10 lbs – greens (mustard greens, collards, etc.), wash and rinse to remove grit
1 1/4 lbs – yellow onions, chopped
1/4 cup – water
to taste – all purpose Cajun seasoning
to taste – salt
to taste – pepper

Method

Cut pork into 1 inch (2 cm) cubes, trimming excess fat.  In a separate pot, parboil the pork in just enough water to cover for 10 minutes; rinse well and drain.  Reserve.

In a covered large pot or rondeau, heat the oil over low heat.  With the greens add the following three ingredients into the pot in small batches to create layers: greens, onions, salt pork.  Add the water, cover and cook over low heat.  After 5 minutes, stir well and re-cover.  Repeat twice more.

After the greens have smothered and reduced in volume, uncover the pot and add all purpose Cajun seasoning, salt, and pepper to taste.

Cook uncovered, stirring occasionally, until the greens are tender, approximately 2 1/2 – 3 hours.

 

Yield: 4 servings

Ingredients

all purpose Cajun seasoning
flour, all purpose
salt
8 – veal or pork medallions (medium), pounded 1/4″ (6 mm)
1/3 cup – vegetable oil
1/4 cup – flour, all purpose
1/4 – onion (small), minced
1/4 – red or green bell pepper (small), minced
1/2 tsp – garlic, minced
1 1/4 cups – veal stock or beef broth
1 oz. – white wine optional, dry (chablis OK)
grits, yellow (cooked)
parsley, chopped

Method

Make a seasoned flour using 50% all purpose Cajun seasoning and 50% flour, just enough to dredge the medallions (add salt to taste).  Dredge the medallions in the seasoned flour to coat; shake to remove excess.

Heat the oil in a skillet.  Sear and lightly sauté the medallions, until done (generally well done for pork).  Reserve warm.

Lower the heat.  Add the measured flour to the oil in the skillet to make a roux.  Whisk to incorporate all of the flour then brown very dark, stirring constantly, until the roux is the color of cinnamon.  Add the onions, bell pepper, and garlic and stir quickly, until translucent.

Add the stock and wine; raise to a boil then reduce to simmer, till it has the consistency of a thick gravy.

Place two medallions on a warm dinner plate, top with sauce.  Serve with yellow grits, also lightly sauced.  Garnish with parsley.

 

Yield: 8-10 servings

Ingredients

1 1/2 cups – vegetable oil
2 1/2 lbs – fresh or frozen okra, sliced 1/4 inch (6 mm)
12 oz – onions, chopped
2 tbs – white vinegar
6 oz – celery, chopped
1 cup – green bell peppers, chopped
20 oz – can whole tomatoes, drained and chopped (reserve juice)
1 tbs – garlic, minced
1 lb – shrimp, peeled and deveined
2 1/2 quarts – water (include reserved tomato juices)
1 tsp – crab boil, liquid (or peppery seafood sauce)
1 tsp – Worcestershire sauce
3 tsp – salt
4 tsp – all purpose Cajun seasoning
2 – whole bay leaves
1 lb – white lump crabmeat
1 lb – Cajun Andouille smoked sausage or regular smoked sausage, cut 1/4 inch (6 mm) circles
Cooked rice

Method

In a large stock or soup pot, heat the oil.  Add the okra, onions, and vinegar; sauté on medium low heat for approximately 50 minutes.  Add celery and green peppers; sauté an additional 15 minutes.  Add the drained, chopped tomatoes and garlic; continue to cook for 15 minutes.  Add the shrimp; sauté until the shrimp turn pink, about 5-8 minutes.

Add the tomato juice/water mixture, crab boil, Worcestershire sauce, salt, all purpose Cajun seasoning, and bay leaves.  Simmer on low for approximately 15 minutes.

Add the crabmeat and sausage; return just to a simmer then remove from the heat.

Adjust the seasoning to your preference.  Serve over cooked rice.

 

Yield: 8-10 servings

Ingredients

1 cup – vegetable oil
1 cup – flour
1 1/2 cups – onions, chopped medium fine
3/4 cup – green onions/scallions, chopped medium fine
1/2 cup – celery, chopped fine
2 tsp – garlic, minced fine
1 1/2 quarts – water
2 tsp – salt
2 tsp – Worcestershire sauce
1 tsp – yellow mustard
1 tbs – jalapeno peppers, chopped fine
1 tsp – sugar
1 tbs – all purpose Cajun seasoning
3/4 lb – skinless, raw chicken nuggets
1/2 lb – skinless Cajun Andouille smoked sausage or regular smoked sausage, sliced 1/8 inch (3 mm)
1/2 cup – parsley, chopped medium fine
cooked rice

Method

In a large heavy bottomed pot or rondeau, add the oil and heat over medium heat.  Whisk in the flour, stirring constantly, and cook to produce a roux.  Continue to cook over medium-low heat, stirring occasionally, until the roux achieves a dark brown color (approximately the color of coffee), about 35-45 minutes.

Add the onions, green onions (scallions), celery, and garlic; sauté until translucent.  Add the water gradually and mix until thoroughly incorporated; bring to a simmer for 5 minutes.

Add the salt, Worcestershire sauce, mustard, jalapeno peppers, and sugar; cook on a gentle boil approximately 35-40 minutes.  Add all purpose Cajun seasoning and chicken nuggets; stir well and return to a low boil for approximately 10 minutes.

Remove from the heat.  Add the sausage and parsley; blend well.

Degrease.  Serve over cooked rice.

 

Yield: 6-8 servings

Ingredients

3 lbs – pork chops, 1 inch thick
1/2 cup – vegetable oil
1 large – yellow onion, chopped medium
1/4 cup – celery, chopped fine
2 tbs – garlic, minced
3 lbs – turnips, cut 1 inch (2.5 cm) cubes
to taste – all purpose Cajun seasoning
to taste – Louisiana Hot Sauce (or preferred hot sauce in your area)
to taste – salt
1/2 cup – green onions, chopped medium fine
1/3 cup – parsley, chopped fine
cooked rice

Method

De-bone and cut each pork chop into 4-6 cubes; trim excess fat.  In a large pot, heat the oil.  Add the pork and sear over high heat.  When browned, add the onions, celery, and garlic; lower the heat to medium and stir well.  Smother this mixture for approximately 10 minutes.

Add enough water to cover.  Raise heat to a boil then immediately reduce to a simmer.  Braise the pork until almost tender.  Add the cubed turnips, all purpose Cajun seasoning, Louisiana Hot Sauce, and salt to taste.  Mix well and continue to simmer, stirring constantly, until the turnips are fork tender.

Remove from the heat; add green onions and parsley.  Mix well.  Serve over cooked rice.

 

Yield: 8 servings

Ingredients

1 – 5 lb – roaster chicken
vegetable oil, to coat
1 toe – fresh garlic, sliced thinly into 6-8 slices
1 – whole lemon, quartered into wedges
to taste – all purpose Cajun seasoning
to taste – salt
to taste – pepper
1/4 lb – butter, sliced into “pats”

Method

Preheat the oven to 325 degrees F (160 degrees C).

Wash roaster thoroughly and pat dry with paper towels.  Rub the interior and exterior of the bird lightly with vegetable cooking oil.  Carefully loosen the skin over the two breasts and slide 3-4 garlic slices under the skin, careful not to tear or rupture the skin.

Squeeze the lemon wedges inside the roaster and spread some of the lemon juice over the skin.

Reserve the used wedges.

Liberally sprinkle the cavity and the exterior with all purpose Cajun seasoning, salt, and pepper to taste.  Place the butter pats and reserved lemon wedges inside the cavity.  Wrap the roaster in aluminum foil and set on a baking pan.

Place in a 325 degree F (160 degree C) oven and roast for 45 minutes.  Carefully remove the foil and allow the bird to finish cooking unwrapped, so that the skin will brown.

To test for doneness, prick the inside of the leg/thigh area with a large fork.  The roaster is done when the juices run clear (free of red or pink) and the leg can be twisted easily.

 

Yield: 10-12 servings

Ingredients

7 lbs – beef round tip roast
to taste – fresh garlic, cut in slivers
to taste – green bell peppers, cut in slivers
to taste – jalapeno peppers, slivers (optional)
to taste – all purpose Cajun seasoning
to taste – salt
to taste – pepper
shortening, to coat
creamed potatoes (optional)

Method

Prepare the roast by pricking with the tip of a small paring knife, making numerous 1/2 inch (1 cm) deep slits for stuffing.

Into each slit, stuff a sliver of garlic, green bell pepper, and optional jalapeno pepper.  Season the entire roast with all purpose Cajun seasoning, salt, and pepper to taste.  Rub the roast with shortening to coat.

In a large, covered pot or dutch oven, sear the roast well on all sides over high heat (to seal in the juices) until browned.

Lower the heat as low as possible and cover the pot.  Turn the roast often to cook all sides.  Allow to cook approximately 3 1/2 – 4 hours over low heat, until tender or until the desired degree of doneness is reached.

Serve with the au jus gravy from the pan and creamed potatoes.

 

Yield: 4 servings

Ingredients

1 lb – pork sausage or skinless Italian sausage, seasoned
1 cup – green onions, chopped
1/2 tsp – garlic, minced
1/2 cup – parsley, chopped fine
to taste – all purpose Cajun seasoning
4 each – center cut pork chops (for stuffing) 1 – 1/2 inch (3 – 4 cm) thick
salt to taste
pepper to taste

Method

Preheat oven to 325 degrees F (160 degrees C).

In a mixing bowl, combine the seasoned pork sausage, green onions, garlic, parsley, and all purpose Cajun seasoning; mix well.

Divide this mixture into four even parts and stuff inside each pocket in the pork chops.  Pinch pockets with skewers or toothpicks in a “X” fashion to keep closed; tie if necessary.  Season exterior of chops with Autin’s Cajun Pork & Veal Seasoning, salt, and pepper to taste.

Arrange pork chops, thickest sides facing outward, in a black cast iron or other heavy skillet (with non-melting handles or baking pan).

Roast in a 325 degree F (160 degree C) oven for approximately 1 hour 40 minutes, ensuring that pork and pork stuffing are well cooked. Serve immediately.