Cajunpecans Recipes
CAJUN RED BEANS
Delicious red beans. Serve it over rice with some cornbread. Yum!
Provided by Tami Hanks Baughman
Categories Side Dish Beans and Peas
Time 7h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
- Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
- Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
- Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
- Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 25.4 mg, Fat 15.5 g, Fiber 9.9 g, Protein 19.6 g, SaturatedFat 5.5 g, Sodium 547 mg, Sugar 3.6 g
CAJUN PECANS
This is a nifty recipe that does not require a lot of work and makes a perfect gift to give to friends.
Provided by Jacqueline in KY
Categories Lunch/Snacks
Time 2h20m
Yield 4 jars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on high for 15 minutes.
- Turn on low, uncovered, stirring occasionally for 2 hours.
- Transfer nuts to a baking sheet and cool completely.
- Pack nuts into glass jars and decorate with bows for holiday gifts.
- Note: The number of servings is a estimation, it will depend on the size jar you use. I estimate that you can probably get 4 servings from most jars, because I don't think you would use large jars for this.
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AUTHENTIC CAJUN FOOD - FOOD.COM
New Orleans Red Beans & Rice. "This is outstanding! As good as, if not better than, some of the spots in the French Quarter. This is the only red beans and rice recipe that I will ever use!" -karen k. Advertisement. recipe.
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- Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
- Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
- Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
- Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
- Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
- Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
- Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
- Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
- Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
- Po'Boy sandwich. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.”
CAJUN-SEASONED PECANS WITH BUTTER RECIPE - THE SPRUCE …
Southern Food; Easy Cajun-Seasoned Pecans. By. Diana Rattray. Diana Rattray. Facebook; Instagram; Twitter; Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' Editorial Process. Updated on 01/12/22 . Michelle Arnold / Getty Images. Prep: 3 …
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