Ragin' Cajun Feast

I love Cajun cooking. I lived in the Louisiana swamps for a few years and got to know the people and the food. I'll be in New Orleans in June for the World Horror Convention. This recipe is just to whet appetites.


                                               Jambalaya and Stuffed Peppers 

Jambalaya

2 cups arborio rice
4 cups chicken stock
2 chicken breasts, diced
8 oz Andouille sausage, diced
2 tbl olive oil
1 small onion, diced
1 green bell pepper, diced
1/2 cup chopped celery
2 tbl chopped garlic
1/2 cup tomato sauce
1/4 tsp cayenne
1/2 tsp onion powder
2 bay leaves
1 tbl Old Bay or Cajun seasoning
1 tsp hot sauce
salt/pepper to taste


In a heavy sauce pot, add olive oil at medium heat. Saute chicken and sausage for 5 minutes until brown. Add onion, peppers, celery, garlic and seasonings. Cook 5 minutes until onion is soft. Add tomato sauce. Add rice and chicken stock. Stir. Reduce to simmer and cover. Cook for 20 minutes. Finish with hot sauce and salt/pepper



Stuffed Peppers

1 cup water
1/2 cup Arborio rice
2 green bell peppers, seeded and sliced in half lengthwise (Blanch in boiling water for 3 minutes. Cool)
1 tbl olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbl Old Bay or Cajun seasoning
1/2 cup tomato sauce
1 clove garlic, crushed
1/4 cup diced onion
1/4 cup diced celery
1/4 cup shredded cheese (Your choice. Cheddar is good)
1/4 cup heavy cream

Salt/pepper to taste

Preheat oven to 325 degrees.  Cook rice and set aside.

In a saute pan at medium heat, add olive oil. Saute onions, celery, garlic until soft. Add seasonings, tomato sauce and heavy cream. Reduce to almost dry (Au sec). Stir in cooked rice and cheese. Salt and pepper to taste. Spoon mixture into pepper halves. Place on greased cookie sheet. Cook in 325 degree oven for 20 minutes. 

Makes a perfect side dish to Jambalaya.

Southwestern Black Bean Soup

Winter, a time for hot dishes and warm drinks. Nothing warms the stomach better than a nice soup. Black beans are healthy and taste great.


                                                      Southwestern Black Bean Soup


1 bag dry black beans, clean, soak overnight, drain and rinse.
2 qts chicken broth
2 cups water
1 large carrot, rough chopped
1/2 onion, red or white, chopped
3 garlic cloves, peeled and mashed
1 bay leaf
2 tsp cumin powder
1/2 tsp smoked paprika
1/4 tsp sage powder
salt, pepper to taste
4-5 shakes hot sauce.

In a large pot, add carrot, onion, garlic, bay leaf, cumin, paprika, sage beans and broth. Add water as needed to cover. Bring to a boil, reduce to a simmer. Stir occasionally and add water as needed. Skim foam from pot. Cook covered 2-2 1/2 hours until beans are tender and liquid develops a good black bean taste.

Remove bay leaf. Buzz soup with blender, buzz stick or mash with masher to break up beans and release into liquid. For a creamy soup, strain through large strainer to remove pulp. Flavor with salt, pepper and hot sauce.

Top with a pico de gallo, sour cream or cheese.
                                                                   
                                                                 
                                                                         Pico de Gallo

1/4 onion, white or red, small dice
1 small jalapeno, seeded, small dice
2 tbl spoons chopped cilantro
1/2 cup tomato, diced
1 tbl spoon lime juice
1 tsp olive oil
salt, pepper to taste

Top soup with a tablespoon of pico de gallo for added flavor.

Thick and Creamy Split-Pea Soup

Cold weather requires hot food. Soups are hearty, filling and delicious. Split-Pea soup is thick and creamy.


                                                                  Split-Pea Soup



1 bag dried split-peas
1 small ham hock or 1/2 pound diced bacon
2 tbls oil
1 cup carrots, small dice
1cup onions, small dice
1stalk celery, small dice
2 qts. water or chicken stock
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp hot sauce
salt/pepper to taste (If you use stock, be careful with added salt.


Add oil to large pot and heat at medium heat. Add onions and saute until translucent. Add carrots and celery and cook 3-4 minutes. Add water or stock, ham hock or diced bacon and cook for 30 minutes. Add peas. Bring to a boil, then reduce heat to simmer for 1 hour, stirring often. When peas are done, remove ham hock (You can leave bacon) and diced, removing skin and gristle. Buzz mixture to thicken. (Leave some of it with bits and pieces for texture. Add diced ham hock, herbs, more liquid if needed and simmer an additional 20 minutes.  Add hot sauce, salt and pepper to taste, and serve. Goes great with a little sour cream on top.

Yummy in your tummy!  

Southwestern Chili

It finally warmed up in Tucson, but it's cold elsewhere. If you can see snow, it's time for a belly warming treat. Chili has it all and only gets better with each reheat.

 

 

Southwestern Chili

 

3# ground beef (80/20)

3 tbl spoons oil

2 cups beef broth

1 can kidney, pinto or black beans (Drained)

1 can diced tomatoes (Do not drain)

8 oz. tomato sauce

2 med. White onions, diced

1 large red pepper (Seeded and diced) (Green bell peppers can get bitter)

4 Chipotle peppers (Seeded and diced)

5-6 garlic cloves minced

3 tbl spoons ancho chili powder

3 tbl spoons pasilla chili powder

(You can substitute 4-5 tbl spoons  chili powder for ancho and pasilla)

3 tbl spoons cumin

1tbl spoon smoked paprika

1 tsp dried thyme

1 tsp dried oregano

1 tsp cayenne

1 tsp black pepper

Salt to taste (Careful! Broth is salty)

 

Brown ground beef, drain fat. Add onions and sauté until translucent. Add peppers, chili powder (Or dried chilies) garlic, beans, tomatoes, tomato sauce and bring to boil. Add dried herbs, cayenne and black pepper. Simmer for 2-3 hours. The longer the better. Add more stock if it reduces too much. Salt after it simmers.

(Note) Smoked chilies are smother and tastier. Heat does not equal chili. Flavor does. Adjust heat with hot sauce but try to get it where you want it with chilies.

Try chili with cornbread or tortilla strips. 

 

 

Southwestern Hoppin' John

It has long been a tradition in the south to start the new year with Hoppin' John. Eating it on New year's Day brings luck and prosperity. Here is a recipe with a slightly Arizona touch.



                                      Hoppin' John

1# dried black eyed peas, soaked overnight and rinsed.
1 tbl spoon olive oil
1 small ham hock (Six strips of bacon can be substituted)
1 small onion, diced
3 ribs celery, diced
1 tblspoon garlic, minced
1 green pepper, diced
1 Serrano chili, minced (If you like more heat, add a second Serrano, but be careful!)
1 qt. chicken stock
1 bay leaf
1 tsp. dried thyme
2 tsps. Old Bay or Creole seasoning
salt. black pepper to taste

1/2 cup diced prickly pear paddles (Can be found in Southwestern section of grocery store. Saute in 1 tblspoon butter and add to rice as it cooks)


In a heavy sauce pan, heat oil then sear ham hock. If you substitute bacon, no oil is needed. Cook bacon until done. Add diced onion, celery, peppers, and garlic. Saute for 4 minutes. Add chicken stock, soaked black eyed peas, bay leaf, thyme and Creole seasoning or Old Bay. bring to a boil, then reduced to simmer for 45 minutes, stirring occasionally to prevent sticking and adding liquid as needed. Peas should be nice and creamy. Season with salt and pepper.

Serve over cooked white rice.

Have a glorious and prosperous New Year. Party on, but don't drink and drive.  

Cheesy Bacon Quiche

Breakfast is the first meal of the day. Why not make it the best meal of the day as well? Quiche is simple, quick and easy. Eggs, bacon and cheese - how can you go wrong with that combination?


                                                           Cheesy Bacon Quiche


1 - 9# pie crust in buttered pan
6 large eggs
1 1/2 cups heavy cream  (Milk can be used for lighter quiche, but cream is rich)
2 cups chopped baby spinach  (Blanched sliced asparagus can be a good substitute)
1# bacon, cooked and crumbled (Drain grease on paper towel)
1 1/2 cups grated Swiss cheese (Substitute Cheddar or Gruyere is you like)
1 tsp. dried rosemary
1 tsp. dried thyme
salt/pepper to taste



In a 9# pie crust, layer crumbled bacon evenly, and then layer chopped spinach, followed by cheese. In a large bowl, mix eggs, cream, herbs, salt and pepper. Pour over mixture slowly. Bake in 375 degree oven for 35-40 minutes.

Slice and serve. This meal is so good, it even makes a great dinner.

Lentil Soup with Andouille Sausage

Cold weather is soup time. If you're tired of boring chicken soup or vegetable soup, try this quick, easy recipe. It's hearty and delicious.


                                               Lentil Soup with Andouille Sausage

1# green lentils
1/4 cup olive oil
3 white onions, diced
3 cloves garlic, smashed
5-6 celery stalks, diced
5-6 carrots, diced
1/4 cup tomato paste
1 tsp. dried thyme
1 tsp. dried cumin
2 tsps. Kosher salt
1/2 tsp black pepper
3 qts. chicken stock
1# Andouille sausage, sliced.
3-4 shakes of Louisiana Hot Sauce. (Optional)

In a bowl, pour boiling water over lentils. Let stand 15 minutes, then drain.
In a stock pot or large heavy pot, add olive oil to pan over medium heat. Add garlic, onions, salt, pepper, cumin, and thyme. Saute 15 minutes until onions are translucent. Add carrots, celery and tomato paste. Saute 10 more minutes. Add stock, lentils and sausage. Simmer for 1 hour on low heat. Check for seasoning. More salt may be necessary depending on type of stock.

Add hot sauce for more heat. Serve with shredded Parmesan or Asiago cheese.