Cajun Meat Loaf

Ingredients

SEASONING MIX 2 each whole bay leaves 1 tsp salt 1 tsp ground cayenne pepper 1 tsp black pepper 1/2 tsp white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg MAIN INGREDIENTS 4 tbsp unsalted butter 3/4 cup finely chopped onions 1/2 cup green bell peppers, chopped 1/4 cup green onions, finely chopped 2 tsp minced garlic 1 tbsp tabasco sauce 1 tbsp worcestershire sauce 1/2 cup evaporated milk 1/2 cup catsup 1 1/2 lb ground beef 1/2 lb ground pork 2 each eggs, lightly beaten 1 cup very fine bread crumbs

Advertisements

Preparation
 
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the
onions, celery, bell peppers, green onions, garlic, tabasco,
Worcestershire and seasoning mix. Saute until mixture starts sticking
excessively, about 6 minutes, stirring occasionally and scraping the
pan bottom well. Stir in the milk and catsup. Continue cooking for
about 2 minutes, stirring occasionally. Remove from heat and allow
mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs,
remove the bay leaves. Mix by hand until thoroughly combined. In the
center of the pan, shape the mixture into a loaf that is about 1-1/2
inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F
for 25 minutes, then raise heat to 400F and continue cooking until
done, about 35 minutes longer. Serve immediately as is or with Very
Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork
gives more flavor diversity. However, you can make it with ground
beef only. From Paul Prudhomme s "Louisiana Kitchen"

 

 
Servings: 6

 

Cajun Mustard
In a bowl, combine dry mustard and flour. Gradually stir in 1/4 cup cold water; let stand 15 minutes. Stir in remaining ingredients; mix thoroughly. Use in sandwiches. Yields 1/2 cup. MM Format Norma Wrenn npxr56b     strongServings: 1/strong (Upload by user)

Cajun Oyster Pie
Simmer oysters in thier own juice for approx. 5 7 minutes, or until the edges begin to curl. Saute peppers & celery in butter until tender. Blend in the flour, add the milk & cook stirring until the sauce thickens. Add the oysters, pimientos, the seasonings and stir (Upload by user)

Cajun Oysters
IN A MEDIUM NON STICK SKILLET SIMMER 1 PINT OF DRAINED OYSTERS FOR 2 MINUTES UNTIL THEY PLUMP.REMOVE THEM WITH A SLOTTED SPOON,AND ADD 1 CUP HEAVY CREAM,AND 2 TEASPOONS OR MORE TABASCO SAUCE.SIMMER UNTIL THE CREAM THICKENS LIGHTLY.RETURN THE OYSTERS TO THE CREAM TO WARM THRO (Upload by user)

Cajun Patry Mix
Preheated 350ø oven. In 15 x 10 x 2 inch baking pan melt butter in oven. Remove. Stir in parsely, celery salt, garlic powder, cayenne and pepper sauce. Gradually add cereal, stirring until all pieces are evenly coated. Bake 20 to 25 minutes, stirring every 10 minutes. Add (Upload by user)

Cajun Pita Chip
Preheat oven to 350 degrees. Cut pitas in half forizontally. Cut into 4 equal poritons. Separate into 32 pieces. Place on an ungreased baking sheet. Brush with melted margarine. Combine salt, black pepper, cayenne pepper, pepper flakes, garlic powder and basil in a small bow (Upload by user)

Cajun Pork Burgers
Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additi (Upload by user)

Cajun Pot Roast
RUB 2 1/2 TEASPOONS SEASONING MIX OVER THE ROAST. IN A 5 QUART DUTCH OVEN OVER MEDIUM HIGH HEAT, BROWN ROAST IN HOT OIL ON ALL SIDES. REMOVE MEAT FROM POT AND ADD ONIONS, PEPPER AND CELERY. COVER AND COOK UNTIL TENDER. STIR IN TOMATOES, BAY LEAF, GARLIC AND REMAINING SEASONI (Upload by user)

Cajun Prime Rib
Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even (Upload by user)

Cajun Sausage Roast
1 lb Smoked Cajun Sausage 1 sm Onion Chopped fine 1 sm Green Bell pepper Chopped : fine : Salt : Granulated garlic : Dried Chives : Parsley Flakes : Restaurant Black Pepper 2 TB Soy sauce 1/2 c Cold Water 2 3 Tbsp. Cornstarch 1/2 ts Kitc (Upload by user)

Cajun Seasoning Mix Rubs
Blend all ingredients together. Use to season tender cuts of meat before grilling. Makes enough to season 2 4 pounds of meat(depending on personal taste). Recipe By : Toastmaster     strongServings: 1/strong   (Upload by user)

Cajun Seasoning
Combine together.Store in sealed glass jar.Self life unlimited.     strongServings: 1/strong   (Upload by user)

Cajun Shepherd s Pie
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips. In a 13x9 inch ungreased baking pan, combine the beef and pork. M (Upload by user)
TAG: potatoes, minutes, drippings, strips, vegetables, remove, stirring, combine, cajun, onions, ,

Cajun Shrimp
Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non stick cooking spray. Heat until hot. Add the (Upload by user)
TAG: shrimp, ,

Cajun Soft Shell Crabs On Buns
Soft shell crabs are one of the great culinary joys of springtime. They should be purchased fresh, and most fish markets are happy to clean them for you. If not, the technique takes a little courage, but once you get the knack, it s really quite easy: Rinse each crab under c (Upload by user)
TAG: crabs, shell, cajun, flour, remove, ,

Cajun Spice Ornish
In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocer (Upload by user)
TAG: ornish, ,

Cajun Spice Mix 2
2 Tablespoons Red Pepper 1 Tablespoon Black Pepper 1 Tablespoon White Pepper 1 Tablespoon Thyme 1 1/2 Teaspoon Garlic Powder 1 1/2 Teaspoon Onion Powder 1 1/2 Teaspoon Seasoned salt Mix peppers, herbs and spices, store in an air tight container. Spice is great (Upload by user)
TAG: spice, shrimp, teaspoon, tablespoon, pepper, ,