Light Brown Cajun Roux: In a black iron
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Cajun seasoning mixture ingredients. Just mix
Brown and drain ground beef.
Cook all ingredients up to 2 hours, then add rest of ingredients.
(Add 1 to 2 cups water if thick.)
Simmer for hours!
Season to taste.
(Chili powder, cajun sunshine, garlic, etc.)
small bowl, combine the chili powder, salt, and cayenne. Rub
Combine the ground chuck and onion in large soup pot.
Cook over medium to medium high heat until meat has browned.
Add remaining ingredients (including the seasoning packet from the beans and rice mix) and bring to a boil.
Reduce heat to low and cook covered for about 20 minutes or until rice is tender.
If you like your chili hotter, simply add more Cajun seasoning.
eason the salmon with Seafood Cajun Seasoning.
In a medium
minutes.
Stir in Cajun Seasoning and cook 1 minute
Brown and drain ground beef and onion.
Add remaining ingredients.
Chili will cook in 30 to 45 minutes; however, chili is best when simmered for as long as possible!
ve Chasen stopped making the chili himself) is a quarter
he pepper sauce, cilantro and Cajun spice blend, and mix gently
Brown ground beef, onions and celery in a large pan.
Drain off fat.
Add canned ingredients and chili powder.
Cook on low 1 1/2 hours.
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
Brown all meat with onions, chili peppers and chili mix; pour off grease.
Pour in tomatoes and tomato juice; simmer for 3 1/2 hours.
Add beans and Ro-Tel; simmer for additional hour.
Serves 25 to 30 bowls.
tockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole
ith a copy of this recipe: http://www.guardian.co.uk
Put flour and grease in pot and cook until dark brown; add salt and pepper to taste.
When roux is almost dark, add onion and garlic.
Always keep stirring to keep roux from sticking.
Now, add your chili meat or whatever kind of meat you choose (deer meat is good).
When meat is browned, start adding your beans, sauce and tomatoes.
Add chili powder to taste and cook on low fire until desired.
Now eat.
ore minutes.
Add the Chili 3000, stirring until the spices
hunks.
Add tomato paste, chili powder, cumin powder, sugar, salt