CAJUN BAKED WHOLE CHICKEN
- 5 - 8 pound whole baking chicken or turkey (cleaned and ready to bake)
- 3 tablespoons softened butter or margarine
- 3 tablespoons "lite" Teriyaki sauce
- 2 tablespoons spicy cajun seasoning
...if you don't have cajun spice, you could also use:
(Trust me, the cajun spice is easier and tastier!)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 5 stems of fresh rosemary
- 6 wooden toothpicks
- Pre-heat the oven to 350 degrees
- Mix together the dried spices, 1 1/2 tablespoons of the teriyaki and all of the butter in a small mixing bowl.
- (This is the messy part)Run your fingers or a small knife between the skin and the meat of the poultry to break the membrane so that you can run your hand all through the "between" area of the skin and the meat, including the leg areas.
- Next, take a small fork and puncture the meat (not the skin) in various places.
- Now, take all of the spice/butter mixture in your hand and spread as evenly as possible between the skin and meat layer. (reserve a small amount to rub on outside portion of the skin also)
- Stuff the inside cavity with the fresh rosemary.
- Place poultry in large roasting pan (breast side up) or clay baker and pour the remaining teriyaki sauce and a few more sprinkles of spices if you like on top of the poultry. If the skin is too loose use the toothpicks to hold it tight at the tops and bottom or where it is torn.
- Cover tightly with foil and bake for about 3 hours or adjust time to the size of your chicken or turkey.
- During the last half hour of cooking, take off the foil and let the top get brown and crispy. Remove toothpicks and Enjoy!
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Pralines with pecans!
If you visit New Orleans, these pralines are a "must try"! We think they're the best, especially with homemade vanilla ice cream and coffee!
- 5 oz. can evaporated milk
- 3/4 cups granulated sugar
- 1/2 cups light brown sugar
- 1 tsp vanilla or almond extract
- 6 oz. bag pecan halves
- 2 tsps. butter
- Combine evaporated milk, sugar, brown sugar, vanilla and butter in large saucepan over medium-high heat stirring frequently.
- Once boiling, lower heat to medium and cook for approximately 10 minutes or until mixture has a consistency of molasses and is glossy, thick and bubbly...234 degrees.(make sure to stir frequently or bottom will burn)(this is also called the "soft ball" stage ie: when a small amount is dropped in a cup of water it forms a soft ball)
- Remove from heat and with a wire wisk or large spoon, stir quickly for about 5 minutes until the "glossiness" begins to dull and mixture thickens slightly.
- Add pecan halves and continue stirring until pecans are coated and mixture thickens a little more.
- Spoon mixture onto greased pan or wax paper in approx. 3 inch circles.
- Allow pralines to harden at room temperature for 45 minutes to 1 hour. (they can be stored in plastic wrap in the fridge, but are best when just done!)
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Red Beans and Rice with Sausage
THIS IS A TRADITIONAL "MONDAY" DINNER AROUND HERE, BUT WE LOVE IT ANY DAY OF THE WEEK! YOU CAN ADD MORE PEPPER IF YOU LIKE YOUR FOOD CAJUN-HOT AND IF YOU CAN'T FIND ANDOUILLE SAUSAGE YOU CAN USE HOT SAUSAGE. AFTER THE BEANS ARE SERVED, SOME IN MY FAMILY ADD SYRUP TO COOL THE SPICE! BANANA PEPPERS ARE GREAT WITH THIS DISH ALSO! ENJOY!
- ONE POUND DRY RED KIDNEY BEANS
- ONE POUND OR ONE PACKAGE SMOKED SAUSAGE
- 1/3 POUND ANDOUILLE SAUSAGE
- 1 CUP CHOPPED ONION
- 1/2 CUP CHOPPED GREEN BELL PEPPERS
- 1 CHOPPED GREEN ONION WITH STALK
- 1 CLOVE MINCED GARLIC
- 1 TEASPOON VEGETABLE OIL
- 1/4 CUP ALL-PURPOSE FLOUR
- 2 TEASPOONS RED PEPPER SAUCE
- 2 DASHES WORSTERSHIRE SAUCE
- 2 TABLESPOONS SALT
- 2 TEASPOONS BROWN SUGAR
- RED OR BLACK PEPPER TO TASTE
- APPROX. 6 CUPS WATER
- 2 CUPS COOKED WHITE RICE
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- First, empty dry beans into a large cooking pot and fill with water to about 3 inches above beans.
- Add salt, pepper, pepper sauce, worstershire sauce to pot and let soak.
- Cut up sausage into approximately 1-2 inch lengths.
- In a large skillet, add cooking oil and saute' sausage on medium/high heat until browned. Remove and add to pot with the red beans.
- You can begin cooking the beans over medium-high heat while completing the next steps.
- With the oil and drippings from the sausage, add the onions, green onions, bell pepper and brown sugar and saute' over medium heat until onions are opaque.
- Add garlic and flour and stir constantly over medium heat for about 6 minutes. (be careful not to burn roux)
- When browned, stir mixture into pot with beans and bring to a boil.
- Turn heat setting to "low" (but, still bubbling) and cook slow, stirring occasionally about 3 hours or until beans are soft and water is thickened. (if not thick enough, you can remove 1/2 cup of just the beans and mash with a fork and return to pot)
- Serve over rice with sweet cornbread!! Yum!
SOUTHERN BREAKFAST (BISCUITS, RED GRAVY, BACON AND SMOTHERED POTATOES)
- 2 CANS BUTTERMILK BISCUITS
- 1 POUND SLICED BACON
FOR RED GRAVY:|
- 1 6 0Z. CAN ITALIAN FLAVORED TOMATO PASTE
- 1/3 CUPS ALL-PURPOSE FLOUR
- BACON DRIPPINGS
- 1 1/2 CUPS WATER
- 2 DASHES RED PEPPER SAUCE
- 2 TEASPOONS SUGAR
- SALT and PEPPER TO TASTE
FOR SMOTHERED POTATOES:|
- 5 LARGE BROWN RUSSET POTATOES,
PEELED AND RINSED
- 3/4 CUP CHOPPED ONION
- 1/3 CUP CHOPPED GREEN ONION
- 4 SLICES RAW BACON
- 3 DASHES RED PEPPER SAUCE (OPTIONAL)
- SALT AND PEPPER TO TASTE
THIS FAVORITE FAMILY BREAKFAST IS DEFINITELY NOT FOR THE HEALTH-CONSCIOUS, BUT ON OCCASION IT'S A GREAT TREAT! WE HAVE HAD THIS SPECIALTY ABOUT ONCE A MONTH FOR 4 GENERATIONS IN OUR FAMILY AND I'M SURE THE TRADITION WILL BE CARRIED ON FOR GENERATIONS TO COME. ENJOY!
- FIRST, COOK THE 1 POUND SLICED BACON IN 10-INCH SKILLET AND SET THE COOKED BACON TO THE SIDE.
- LOWER HEAT TO MEDIUM AND ADD FLOUR TO DRIPPINGS, STIRRING CONSTANTLY FOR ABOUT 3 MINUTES OR UNTIL BROWN AND BUBBLY.
- NEXT, ADD THE 6 OZ. TOMATO PASTE AND STIR FREQUENTLY UNTIL DARK RED COLOR FORMS, ABOUT 5 MINUTES.
- ADD 2 TSP. SUGAR AND PEPPER SAUCE.
- SLOWLY STIR IN THE WATER AND STIR UNTIL GRAVY IS SMOOTH AND THICK.
- ADD SALT AND PEPPER TO TASTE.
- BAKE BISCUITS AS PER PACKAGE INSTRUCTIONS.
STEPS: (FOR SMOTHERED POTATOES)
- COOK THE 4 SLICES OF BACON OVER MEDIUM HEAT IN A COVERED 10 INCH SKILLET (CAST IRON WORKS BEST).
- WHILE BACON IS COOKING, CUT THE POTATOES INTO 1 1/2 TO 2 INCH PIECES.
- REMOVE BACON WHEN COOKED, CUT UP INTO SMALL PIECES AND RETURN TO SKILLET.
- ADD ONION, GREEN ONION AND PEPPER SAUCE. SIMMER IN BACON DRIPPINGS ABOUT 2 MINUTES OVER MEDIUM HEAT UNTIL ONIONS ARE OPAQUE.
- ADD POTATOES, LOWER HEAT SLIGHTLY, COVER AND COOK, STIRRING OCCASIONALLY UNTIL POTATOES ARE LITERALLY FALLING TO PIECES AND BROWNED. (ABOUT 15-20 MINUTES)
- SERVE THIS WITH BACON, BISCUITS COVERED WITH RED GRAVY, ORANGE JUICE AND YOU'RE ALL SET FOR A LAZY WEEKEND AFTERNOON!
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CRAWFISH OR SHRIMP ETOUFFEE
- 1 POUND PEELED CRAWFISH OR SHRIMP TAILS (FRESH OR FROZEN)
- 3 TABLESPOONS ALL-PURPOSE FLOUR
- 1/4 CUP BUTTER
- ONE CONTAINER DICED MIXED SEASONING OR 1 STALK FINELY CHOPPED CELERY, 1 MEDIUM ONION FINELY CHOPPED, 1 CLOVE GARLIC FINELY CHOPPED AND 3 GREEN ONION STALKS FINELY CHOPPED
- 3 TABLESPOONS CHOPPED FRESH OR DRIED PARSLEY (FOR GARNISH)
- 1 1/2 CUPS WATER OR SEAFOOD STOCK
- 2 1/2 TEASPOONS LEMON JUICE
- 1/2 TEASPOON SALT
- 1/4 TEASPOON PEPPER OR CAJUN PEPPER SPICE
- 3 DASHES HOT RED OR HABANERO PEPPER SAUCE
- 3 CUPS COOKED WHITE RICE
- USING A 3 QT. SAUCEPAN, HEAT THE BUTTER OVER MEDIUM-HIGH HEAT UNTIL BUTTER IS MELTED AND BUBBLY, REDUCE HEAT TO MEDIUM AND ADD THE FLOUR. MAKE SURE TO STIR CONSTANTLY OR ROUX WILL BURN. COOK THIS PORTION ABOUT 6-8 MINUTES UNTIL IT IS THICK AND BROWN IN COLOR.
- ADD THE MIXED SEASONING OR CHOPPED ONION, GREEN ONION, CELERY AND GARLIC AND STIR CONSTANTLY FOR ABOUT 6 MORE MINUTES OR UNTIL VEGETABLES BECOME SOFT AND OPAQUE.
- STIR IN CRAWFISH OR SHRIMP TAILS, SALT, PEPPER SAUCE, PEPPER, LEMON JUICE, WATER OR STOCK, HEAT TO BOILING. REDUCE HEAT AND SIMMER UNCOVERED, STIRRING FREQUENTLY UNTIL THE SEAFOOD TAILS ARE BRIGHT PINK AND WHITE.
- GARNISH WITH PARSLEY AND SERVE OVER RICE. WE EAT THIS DISH WITH FRESH, HOT FRENCH BREAD AND PICKLED OKRA! YUM YUM!