CAJUN STUFFED BELLPEPPERS

These Cajun Stuffed Bellpeppers are the Bomb.  So flavorful .  They freeze very well.  You will love them.

½ bunch of gr. onions, chopped
6-8 medium bellpeppers, cored & dice the cap
2 strips bacon, fried, bacon drippings reserved
1 large onion, chopped fine


4 cloves garlic, minced
1 T. celery, chopped
½ can Rotel tomatoes
1 cup rice, cooked
       

1 lb. pure pork sausage                    (like Hillshire Farms)




½ lb. ground chuck , browned & drained

1 tsp. salt
½ tsp. black pepper



Topping:
1 tsp. Italian bread crumbs per bellpepper
1 tsp. of Parmesan cheese per bellepepper
1 tsp. of real Butter per bellpepper

Cook ½ cup rice ; it will yield 1 cup when cooked.

Cut the cap off of the bellpeppers, chop the, de-vein
and seed the bellpeppers.  In a large pot, bring water
to a full rolling boil; place bellpeppers in boiling water
for 4 mins. to partially cook. Remove carefully.  Drain.
Set aside to cool.

Fry bacon until crisp, remove to paper towel.
In 2 T. bacon drippings, saute onion, garlic, celery,
and the bellpepper caps that you diced, until soft.
Remove to a large bowl.

Meanwhile, saute the ground beef  with the salt &
black pepper until amost done; add chopped sausage and continue browning. When done, add ½ cup Rotel tomatoes and the crumbled bacon and simmer for 2 minutes.

Next, add the ground beef-sausage mixture to the bowl,
along with 1 cup cooked rice and stir well.  Fill each bellpepper with the mixture, then, top each bellpepper with 1 tsp. Italian bread crumbs, 1 tsp. grated Parmesan Cheese  and finally, 1 tsp. Butter on top of each bellpepper.

Bake 350° 20-25 minutes.

**if you are freezing them, wrap each one in foil,
making a pouch, then,
place in a ziploc freezer bag.

 TAMARA & JAN'S ORIGINAL            RECIPE FOR HOMEMADE                  CAJUN  MAMOU  BOUDIN

Boundin is a French delicacy, made from a pork roast, calves liver,  cooked rice, seasonings, yellow onions & green onions. It is so delicious.  When I worked as a Long Distance Operator @SouthCentralBell Telephone Co. , in Baton Rouge, my co-workers begged me to make some Boudin and sell it to them.  My Sister and I made 30 lbs. of Boudin; it was alot of work, because we did not have a Kitchenaid Mixer with the grinding attachment or the sausage stuffing attachment.  We used an antique, hand cranked grinder, like the one my dear Mom used to use.  We never made Boudin again, after that.  We had developed our own recipe and it was fabulous.
Here, is our recipe* :

8-9 lb. pork shoulder roast , ground up
3 lbs. calves liver, ground up
5 bunches of green onions , chpd.
2 large bell peppers, chpd. very fine
3  ribs of celery, chpd. very fine
3 large yellow onions, chpd. very fine
¼ cup of salt
¼ cup of black pepper
1/3  cup of red cayenne pepper 
1 (2.5 oz.) container of paprika 
13 cups of cooked rice, cooled off   

Purchase sausage casings at a Meat Market or Local Butcher Shoppe .

In a large Magnalite Oval Roaster, brown the ground pork roast and ground liver, and then, add the yellow onion, bell pepper, celery and add seasonings . Once cooked, remove from the heat and mix the cooked rice and the chpd. green onions in . 

You may have to transfer the meat to a very large bowl or a clean ice chest , in order to mix well. 
In a very large bowl, or a clean ice chest, mix all of the 
ingredients listed above, until there are no chunks of rice . 
Cut casings to 28" each, for 1 lb. links.  Use a special stuffing nozzle on a meat grinder, to fill the casings . 

You can freeze the boudin links on a cookie sheet or baking pan for 1 hour , making sure that the links are not touching, then transfer to Ziploc or Hefty freezer bags  . 

💜

 When ready to cook the links, place number of desired frozen links in a pot 

of cool water and place on the stove; heat water/boudin

until the water begins to boil softly, and then, turn down to simmer; simmer for 30 minutes. Drain the water and, using tongs, remove links to a platter ; let sit for 2 minutes so that excess steam can escape.  Cut into bite size pieces or 3" links.  Serve.

My Sis & I made the old fashioned Boudin ; we stuffed the casings with raw meat & veggies & cooked rice , then, froze the
froze the links in ziploc bags .  To be safer , I am instructing you to cook the meat & veggies .  Stores in south Louisiana are now making the Boudin with cooked meat.  It does not affect the taste. It just takes a little bit longer to make. 

Enjoy !
P.S. I have no idea why the Font is going back and forth between 2 styles. 

MOM'S CAJUN FRESH CORN SOUP with BEEF

On cold Winter days, my Mom used to make this soup with fresh frozen

corn that she and Daddy and I had shucked, cleaned and cut off of the cob

during the Summer.

Mom always made 2 cuts(or passes)on the cob;kinda like you would for

creamed corn. It wasn't whole corn kernels.

Canned, store-bought corn would never do. This soup has a distinct flavor

from the fresh corn. I love this soup and I crave it. I like to douse my

bowl of soup with about 10-12 hard shakes of Louisiana Red Hot Sauce to

kick-it-up a few notches. I like to drink ice cold milk when I eat this

soup; it relieves my mouth from the burn of hot sauce.

Ha.

No kidding. I am so looking forward to Autumn.

Mom's Cajun Corn and Beef Soup

Look for meaty soup bones in the meat market. The are also referred to as marrow bones.

Also purchase a small beef roast or stew meat already cut up.

Season well with Tony Chacherie's Creole Seasoning and garlic powder.

Boil in a large pot of water, about 1-1 1/2 gallons.

Dice 2 large onion and 1 large bellpepper and add to the pot.

Add salt,pepper and my favorite, Tony Chacherie's Creole Seasoning to the water.

Turn the temp. down to about med.-low and let cook for about 30 minutes.

Peel and cut potatoes into 1" cubes and add to the pot along with peeled and cut carrots into 1" pieces. 

I use about 6 or more large potatoes and about 6-8 large carrots.

MY TIP...you can use small new-potatoes and just cut the peelings off around the middle, leaving the peelings on at both ends.

Add 1 small can of tomato paste. Stir well.

Let cook for about 20 minutes on Medium High.

Add the equivalent of about 1 regular ziploc sandwich bag of fresh cut corn;maybe about 6 or more large ears of corn.

The amount of corn you add is up to

you. It adds to the flavor of the soup.

When potatoes are tender,taste the soup and add more seasoning if needed.

I like to cut the meat into smaller pieces at this point.
P.S. You can add petite diced tomatoes, frozen green peas or green beans at this point , if you want to stretch the smount of soup. 

MY TIP...this soup gets better after it sits in the frige

overnight or in the freezer. I remove potatoes before freezing;they don't freeze too well.

CAJUN POTATO SALAD

I am a Cajun.  I think Cajun food is the tastiest food I have ever eaten.  I love Cajun Potato Salad and I think you will, too.  If you love Devil'd eggs , you will love Cajun Potato Salad.

I use approximately 1 medium + 1 large potato per person and approximately 2 boiled eggs per person.  So, let's say that you plan to make enough for 3 ppl...

¼ med. onion, minced, placed in a med. bowl. Set aside.

3 lg. Idaho potatoes + 3 md. Idaho potatoes, peeled, cubed, boiled, and drained.

Once drained, sprinkle salt and black pepper on the potatoes and dump them on top of the minced onion, in a bowl.  Let set while you work on the eggs.

9 eggs, boiled, peeled, cut in half and yolks removed to
a small bowl.  Chop the egg whites and place on top of
the potatoes,while you work on the egg yolks.

In a small bowl, mash the egg yolks and season with salt and black pepper.  Add 2 heaping Tablespoons of
good, thick mayo like *Blue Plate or *Dukes and ¼ teaspoon of French's yellow mustard and stir well, until creamy smoothe.  Set aside.

Now, stir the potatoes, onion and chpd. egg whites in the bowl.  Then, place 2 teaspoons of Mayonnaise in the bowl containing the potatoes and onion and fold-in.
Lastly, using a rubber spatula, scrap all of the egg yolk mixture into the potato mixture and stir till well coated.
Mash about ¼ of the Potato Salad to make the consistency a little bit creamy, rather than chunky.

We Cajuns, like to eat out Potato Salad warm (or hot); you might prefer it chilled and that is totally up to you.

It is so good.  We like to eat it with BBQ or Gumbo. It tastes so good that we have been known to eat it on bread, as a sandwich.
Enjoy !

DELICIOUS  CAJUN ONION RINGS , FRIED CHICKEN AND A WHOLE LOT MORE


This recipe makes the best tasting Onion Rings ever.  I wish they were healthy, lol.
For the flour mixture, I put flour into a bowl, and add plenty of my absolutely favorite seasoning ever....."Tony Chacherie's  Creole Seasoning" and whisk it well, plus Garlic Powder ,  Onion Powder,"
good Paprika , and a little bit of Black Pepper.
This mixute is fabulous for Onion Rings, Fried Chicken, Country Fried Steak, Pork Chops, Mushrooms, Zucchini Strips or slices, Yellow Squash slices, Cauliflower Florets, Okra or anything else you want to fry.

 
 In this pic, I also have some boneless                              chicken breast strips, but, you can clearly
see the Onion Rings. They were so delicious!!!                                                                    

These are my "treasures" that I bought on Ebay, about 9 or 10 years ago. Aren't they beautiful?
The front one, is called a "milk bowl"; not sure why?

But, it is perfect for the flour mixture, to batter the Onion Rings, and chicken strips.

The bowl in the back is taller, and it is perfect for the "egg wash".      

I love them.  They are so nostalgic looking.  The design is called "picket fences" because of the "peaks and valleys" on the sides.

~My tip~
 By tossing the onion slices in the flour mixture first, then, in the eggwash, then, back into the flour mixture, 

it helps the eggwash to have something to cling to , before the final coating of flour, therefore, making for crunchier onion rings.
For the Flour Mixture, I whisk together:
2 C. All Purpose Flour 

1+ tsps. Tony Chacherie's Creole Seasoning
1+ tsps. Garlic Powder
1+ tsps. Onion Powder
1+ tsps. good Paprika

1+ tsps. Black Pepper 

Whisk it all very, very well.

For the "egg wash", I mix two eggs, about 1/2 teaspoon of Tony Chacheries' , and about 1/4

cup of  Evaporated Milk, and whisk it well.   

~Depending on how much chicken you are frying, you may need to add another egg, and 1/8 cup of  Evaporated Milk, and about 1/4 teaspoon Tony's Seasoning or more.  

Deep fry until golden brown, drain on paper towels, on top of  a brown paper bag on a pizza pan or a cookie sheet.  Serve hot.  

You can freeze the Chicken Strips ,so that when you are in a hurry and don't have time to cook, just place the strips on a sheet of foil on a pizza pan and warm them in the oven til crispy; 350 degrees.

ps   I love to mix ketchup and red hot sauce( I use habanero sauce) together and dip the onion rings in it.

I hope you will try these wonderful Onion Rings.
 Let me know what you think of this recipe after you have tried it.  

Thank you for visiting my blog .