add little water.
Add Cajun & Meat Spices and stir well for
Saute onions and bell pepper in vegetable oil.
Add ground beef, bouillon powder and Cajun seasoning.
Saute until done.
Add mashed potatoes and mix well.
Line pie pan with first pie crust. Pour in meat mixture. Cover with second crust. Poke a few holes in the crust. Bake at 375\u00b0 for 35 minutes.
Mixture can also be used for small individual pies.
Preheat oven to 375\u00b0.
Melt butter in heavy skillet, medium heat.
Add next 7 ingredients and cook until vegetables are tender stirring frequently (about 10 minutes).
While vegetables are cooking combine egg, meat, breadcrumbs, 1/4 cup catsup and Worcestershire in medium size bowl Blend in sauteed vegetables. Form mixture into loaf in baking dish.
Bake 20 minutes.
Spread top with remaining 1/4 cup catsup and bake 40 minutes or more. Makes 2 to 4 servings.
**This is Homemade Cajun Seasoning mix. Feel free to
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime
Rub meat with salt and pepper and
br>Season pork chops with Cajun seasoning.
Place in skillet
In a medium sized skillet over medium heat, brown ground beef and onion until meat is lightly browned.
Drain grease from meat and onion,return to skillet.
Add remaining ingredients and bring to a boil over high heat.
After reaching a rolling boil,cover with lid and cook on low for 25 minutes.
y combining the mayo, Cajun seasoning, and BBQ sauce and
alt and pepper or Creole-Cajun seasoning.
In a heavy
Sprinkle Cajun spice evenly on each chicken
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
Put the Morton's Cajun seasoning in a large, shallow
ny favorite filling in the recipes that follow.
TO MAKE
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ong sides.
For the meat layer, process lamb and onion
bacon in a skillet. Remove meat from skillet but leave the
he kielbasa sausage and chicken meat over medium heat until the
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings.