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 Cajun Cooking

The Cajun culture sprang from the Acadians who settled in South Louisiana following their expulsion from Acadia, or Nova Scotia, in the 1700s. This French colonial culture melded with mainland French immigrant cultures and with Haitian, Spanish, English, German, and Native American cultures as it evolved to form the distinctive and unique Cajun culture found today in South Louisiana. 

Crawfish Chili - Serves 16

mint - 1 Tsp salt - 2 Tsp water - 1 Pint crayfish - 2 LB soy sauce - 3 Tsp ground beef - 2 LB white wine - 1 Cup lemon juice - 1 Tsp onion - 1 Cup tomato sauce - 1 Cup chili powder - 1 Oz + 1 Tbl dried parsley - 3 Tsp cayenne pepper - 1 Tsp garlic clove - 1 Tsp Brown 2 LBS ground beef. Add 2 LBS crayfish, 1 TSP chopped garlic clove, 2 TSP salt, 1 TBL soy sauce, 1 TSP cayenne pepper, 1 TSP mint, 1 TBL dried parsley, 3 TBL chili powder, 8 OZS tomato sauce, 1 CUP white wine, 2 CUPS water, 1 TSP lemon juice, and 1 CUP chopped onions. Simmer for 2 hours, or until tender.

Chicken Jambalaya - Serves 6

oil - 1 Oz salt - 1/2 Tsp thyme - 1-1/2 Tsp pepper - 1/4 Tsp chickens - 5 LB ham - 1 Cup bay leaf - 1 EACH shortening - 1 Oz celery - 4 Oz onion - 1 EACH chicken broth - 1 Quart + 1 Cup parsley - 2 Oz cayenne pepper - 1/8 Tsp green bell pepper - 4 Oz garlic cloves - 2 EACH Rinse 5 LBS cut-up chicken and pat dry. Heat 2 TBL oil and 2 TBL shortening in a large skillet. Brown the chicken and sprinkle with 1/2 TSP salt, 1/4 TSP pepper, and 1/8 TSP cayenne pepper; remove and set aside. In the same skillet, add 1 CUP diced ham, 1/2 CUP green bell pepper, 1/2 CUP chopped celery, 1 chopped onion, and 2 crushed garlic cloves; cook until the vegetables are soft. Add 5 CUPS chicken broth, 1/4 CUP chopped parsley, 1 bay leaf, and 1-1/2 TSP thyme; bring to a boil and cook uncovered until the broth is reduced. Add the chicken and heat through.

Tomato Buttermilk Soup - Serves 4

pepper - 1/8 Tsp paprika - 1/8 Tsp olive oil - 1/2 Tsp buttermilk - 1-1/2 Cup sour cream - 1 Oz tomato soup - 1-1/3 Cup chili powder - 1/2 Tsp dried parsley - 1/2 Tsp garlic powder - 1/2 Tsp In a small saucepan, combine 1 (10-3/4 OZ) CAN tomato soup, 1-1/2 CUPS buttermilk, 1/2 TSP chili powder, 1/2 TSP garlic powder, 1/2 TSP olive oil, 1/8 TSP pepper, and 1/2 TSP dried parsley. Heat through and serve with 2 TBL sour cream sprinkled with1/8 TSP paprika.

Creole Tomato Bread - Serves 1

oil - 3 Tsp egg - 1 EACH flour - 1 Pint + 3/4 Cup yeast - 1 PKG paprika - 1 Tsp molasses - 2 Tsp wheat germ - 1 Oz baking soda - 1/8 Tsp garlic salt - 1-1/4 Tsp tomato soup - 1/2 CAN celery - 2 Oz chili powder - 1 Tsp tomato juice - 5 Oz + 2 Tsp mushroom - 4 Oz cayenne pepper - 1/8 Tsp pimientos - 1 Oz dried onion flakes - 3 Tsp red bell pepper - 2 Oz Dissolve 1 PKG yeast in 2/3 CUP warm tomato juice; set aside. In a bowl, combine 2-3/4 CUPS flour, 2 TBL wheat germ, 1-1/4 TSP garlic salt, 1 TSP chili powder, 1 TSP paprika, 1/8 TSP baking soda, 1/8 TSP cayenne pepper, 1/4 CUP finely chopped celery, 1/4 CUP finely chopped red bell pepper, 2 TBL chopped pimientos, 1 TBL dried onion flakes, 1/2 CAN tomato soup (undiluted), 1 egg, 1 TBL oil, and 2 TSP molasses. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in 1/2 CUP sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350¦ for 20 to 30 minutes, or until golden brown.