Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
cut kernels off corn cobs, if using fresh corn.
In medium
arge shallow bowl.
Add corn, tomatoes, jicama, scallions, juice and
eason the salmon with Seafood Cajun Seasoning.
In a medium
Add the Cajun seasoning to taste. Stir in the broth, corn, and
minutes.
Stir in Cajun Seasoning and cook 1 minute
Separate eggs and beat.
Combine egg yellows, oil, corn, pimentos, jalapenos and corn bread mix.
Pour into casserole. Bake at 325\u00b0 for 45 to 50 minutes.
Sprinkle grated cheese over casserole for the last 3 minutes.
In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
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.
Mix corn meal mix, 1/2 cup
he pepper sauce, cilantro and Cajun spice blend, and mix gently
In a large Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes.
Add flour and cook until bubbly.
Add water, stewed tomatoes, chopped tomatoes and tomato paste; mix well.
Stir in the corn, ham, sausage, hot pepper sauce, cayenne pepper and salt.
Bring to boil, stirring frequently.
Reduce heat; simmer uncovered for 1 hour, stirring occasionally.
Yields 12 to 14 servings.
Mix butter, seasoning, and red pepper sauce. Brush over corn and grill 20-25 minutes.
In a large skillet heat oil over medium.
Saute onion, bell pepper and green onion about 5 minutes until tender.
Add flour and cook until bubbly stirring occasionally.
Add water, stewed and chopped tomatoes and tomato paste. Mix well.
Stir in the corn, ham, kielbasa, cayenne, hot sauce, salt and pepper to taste.
Bring to boil. Then reduce heat and simmer 1 hour.
Soak the ears of corn in cold water for at
of flour with cornmeal, Cajun spice and salt. Put the
Drain whole kernel corn; save juice.
Add liquid to cornbread mix.
Add egg, sour cream and margarine; mix well.
Add corn and remaining ingredients, mixing well.
Grease a 9 x 11-inch pan. Pour ingredients and bake at 350\u00b0 for 1 hour.
You may add Tabasco sauce to mixture before baking if you like it spicy.
Cut corn off the cobs by thinly