Julia Chiles - Cajun Cooking Recipes: A Complete Cookbook of Louisiana Dish Ideas!
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Cajun Cooking Recipes
A Complete Cookbook of Louisiana Dish Ideas!
BY
Julia Chiles
Copyright 2020 - Julia Chiles
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
What are some of the favorite foods for Cajun cooks and diners alike?
What types of ingredients will you need to make them at home?
Boudin is a sausage dish prepared with pork, garlic, rice, and pork liver, along with various spices. It is usually softer in consistency than many types of sausage and is often served along with side dishes like maque choux or rice dressing.
Gumbo is a very popular soup in Louisiana. It doesnt mean throwing everything into a pot. It actually shows off the influence of Native American, African, Spanish, and French food culture on the Cajun cuisine. Gumbo uses light or dark roux, and classic gumbo is often made by using sausage and chicken.
Jambalaya is another popular Cajun dish. It contains meat like beef or chicken and rice, along with seafood like crawfish or shrimp. Other common ingredients include hot chili peppers, tomatoes, celery, onions, and green peppers. People add in other optional ingredients, too. This dish was actually made in Louisiana before the Cajuns arrived, by Spanish settlers.
You cant talk about Cajun cooking without mention a crawfish boil. Its an event when its made. They boil crawfish, onions, corn, and potatoes in very large pots, with many spices that make the dish unique. Read on and try your hand at some of the Souths best dishes
This breakfast includes jambalaya seasoning, which complements the sausage and eggs. Its a wonderful morning dish.
Makes 6 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
- 1/2 lb. of sausage, lean
- 1/2 cup of mixed bell peppers and onions, chopped
- 1 pkg. of seasoning mix, jambalaya
- 6 eggs, large
- 1/2 cup of milk, 2%
- 1/4 cup of cheese shreds
Instructions:
1. Cook the sausage with pepper and onion mixture in large sized skillet.
2. Combine the milk, eggs and seasoning mix in medium bowl.
3. When mixture has cooked thoroughly, add the egg mixture and cook on med. heat. As eggs start setting, stir mixture gently. Continue cooking while stirring occasionally till eggs have set completely. Remove pan from burner and sprinkle mixture with cheese. Serve in burritos or as breakfast bowls.
This breakfast dish goes from the farm to the table with a little help. It Makes your morning meal become a celebration to start the day.
Makes 4 Servings
Cooking + Prep Time: 2 hours 5 minutes
Ingredients:
- 14 eggs, large
- 1 cup of half n half
- 4 x 1-thick slices of French bread, day old
- 1 tbsp. of oil, canola
- 1 cup of bulk sausage, any type
- 1 cup of diced onions, yellow
- 2 tbsp. of sliced tops from green onions
- 1 tbsp. of garlic, minced
- 1 tbsp. of chopped rosemary, fresh
- 1 x 10-oz. can of drained diced tomatoes with green chilies, mild
- 1 tbsp. of sauce, hot
- Cooking spray
- 2 thinly sliced small tomatoes, red
- 1 cup of canned or jarred, drained, sliced bell peppers, yellow and red
- 2 tbsp. of chopped cilantro, fresh
- 1 tbsp. of diced jalapeno, fresh
- Salt, kosher
- Pepper, freshly-ground
- To garnish: rosemary sprigs, fresh
Instructions:
1. Preheat oven to 350F.
2. Crack eggs into large sized bowl. Add milk. Whisk till combined fully. Add sliced bread and immerse it fully in mixture. Allow to soak for an hour.
3. In iron skillet on med. heat, add sausage. Saut till fully cooked and browned, rendering out the fat. This takes 10 minutes or so. Remove pieces of sausage to platter.
4. In same iron skillet, add onions to remainder of fat. Saut till they are translucent, five minutes or so. Add rosemary, green onions and garlic. Saut for a minute.
5. Add and stir in green chilies and tomatoes, along with hot sauce. Turn heat off. Pour excess grease out of skillet. Add mixture to platter of sausage. Rinse skillet. Wipe it dry.
6. Use cooking spray on skillet. Place four bread slices in it. Pour egg mixture over them. Spoon sausage and vegetable mixture into egg mixture bread.
7. Lay tomatoes and peppers throughout mixture randomly. Sprinkle jalapenos and cilantro around mixture. Season as desired.
8. Place in oven. Bake for 30-45 minutes, till eggs have set and knife blade inserted comes back clean.
9. Slice portions of bread mixture. Place on plate(s). Use rosemary to garnish. Serve.
Creole seasonings and andouille sausage help to jazz up this wonderful casserole. If you prefer a milder flavor, you can use regularly smoked or breakfast sausage and seasoned salt rather than Cajun seasonings.
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