Cajun Sweet Peas Recipes

Steps:

• In a heavy pot, melt the butter, then add the onion, celery, and seasonings.
• Cook, uncovered, over medium heat, until onions are wilted.
• Add peas.
• Dissolve cornstarch in cold water and add to pot, stirring constantly.
• Cook, uncovered, over medium heat for about 10 minutes.
• Add pimiento.

Steps:

• Begin with the roux in a 3 quart pot. Melt the roux if it's store bought. Add all other ingredients. Bring to rolling simmer. Simmer for about 25 minutes. Will form a thick sauce. Serve.

Steps:

• Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry.
• In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix.
• Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving.
• Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows.
• To make the sugar snap peas:
• Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt.
• For the potato gumbo:
• Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
• Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
• Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
• Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
• Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
• Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
• Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
• Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
• Bake in preheated oven until tender, or about 1 hour.

Steps:

• Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

Steps:

• In a large bowl, toss the sweet potatoes and oil. Arrange potatoes in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 450° for 20 minutes. , Combine the brown sugar, Cajun seasoning, salt and cayenne; sprinkle over potatoes. Bake 5-6 minutes longer or until tender.