[Off-topic] sgirard1991:
I didn't see many Cajun recipes on here, so I'll treat y'all to some authentic deep south Cajun home cooking!

Cajun rice n gravy

Ingredients

1 pound round steak or beef steak1 large onion

1 bell pepper salt and pepper to taste

Directions

Prepare 2 cups of rice according to package directions.

First you need a black iron pot or a Magnalite pot. Cut up the steak into bite size portions. Salt and pepper the meat.

Put a small amount of oil in the bottom of the pot so that the meat will not stick. Heat the oil on medium heat and then add the meat. Stir while browning the meat. Don't be afraid to burn it; it will not burn if you keep turning it.

Once the meat is browning, add a little water at a time. Once the meat is really brown and the water has evaporated, add your onions and cook until the onions turn brown. Add the bell peppers and start to cook them. Add enough water to cover the meat let it cook until

the meat is tender.

Reduce the water to make thicker gravy. If the gravy is too thick, add more water. If too thin, cook down some more. The more onions you have, the thicker your gravy will be. The browner your meat, the darker your gravy will be. Serve that wonderful gravy and meat over rice....hence rice and gravy

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Venison chili

For those who don't know, venison is deer meat.

Ingredients

4 pounds ground venison1 1/2 pound of ½” cubes of venison steak or loin

cooking oil4 large chopped onions

4 minced gloves garlic4 cans 7oz. mild diced green chilies (drained)

1 can crushed or diced tomatoes2 tsp salt

1 tsp Accent3 chopped bell peppers

2 tsp chili powder1 tsp red pepper flakes

1 tsp oregano1 tsp sage

1 tsp dill weed1 tsp dried basil

1/2 minced jalapeno cornstarch & flour

1/2 cup black flour1 1/2 cup water or 1 can beer

Beans optional Tobasco Sauce

Worcestershire sauce brown sugar

Directions

Boil the ground venison in water until it separates into small pieces, drain and chop into finer pieces. In a Dutch oven lightly flour the cubes and brown in oil; add onion and garlic and cook until onions are clear. Add ground meat,coffee and water. Bring to a slow boil, add chilies, bell pepper, tomatoes, jalapeno, salt, chili powder and pepper. Cover and simmer for 30 minutes; add the remaining spices and liquid. Cook slowly for one and one-half hours.

At this stage, taste and add a little of what you think it needs to fit your taste - such as vinegar, Tabasco sauce, Worcestershire sauce, liquid smoke, bar-b-q sauce, brown sugar, and wine. If you want to add beans, just add whatever kind you like and slow cook for as long as you want. The beans will thicken the chili up, if you do not want beans and the chili is too soupy for you, bring it to a fast simmer and stir in a tablespoon of corn starch dissolved in 1/3 cup of water, chili will tighten up quickly.

On point, stir frequently to prevent burning. If you cook in a Dutch oven in your oven, set temp at 275-300 degrees and your chance of burning is substantially reduced

---------- Post added at 12:37 AM ---------- Previous post was at 12:35 AM ----------

Cajun meatball stew

Ingredients:

Ground Beef Meatballs (Seasoned)2 lbs

10 Unsalted crackers

Tony’s Seasoning

Savoies Dark Roux 8 oz

Chopped Onion 1 ½ Cup

Chopped Bellpepper ½ Cup

Chopped Garlic 1 Tbsp

Dried Parsley 2 Tbsp

Chad’s Thickner 1 cups

Water (for stew) 1/3 Gal

Procedure

Step one is to prepare the meatballs. (You may have your own style for seasoning and preparing meatballs and I encourage you use your meatballs in this stew) Start off by crushing the crackers in a bowl and add just enough water to dampen and make a smooth paste. Mix the ground meat, cracker paste and 1 ½ tbsp of Tony’s seasoning thoroughly. Form 1 ½ “ meatballs and set aside.

Bring water to a boil, reduce to med-high heat, and slowly add roux 1 heaping tbsp at a time. Stir often to prevent the roux from sticking to the bottom of the pot. Once all the roux is dissolved, add the onions, bell pepper and garlic. Let simmer for 10 min. then add meatballs. Bring to a boil and the reduce heat and allow to simmer for 20-30 min stirring occasionally. The stew should be a little thin at this time but it will reduce while simmering.

After 30 min of simmering, the gravy should be hearty, if it is not, I use a water/flour mixture (Chad's Thickner) to thicken the gravy. In a cup, mix approximately ½ cup of water and 1 ½ tbsp of flour. The trick here is to pour slowly or a little a a time and whisk in the thickener. It will thicken very quickly, so watch it closely and add to your desired thickness. Lower the heat and add dried parsley flakes and a final dose of Tony’s seasoning to taste. Tony’s may be to spicy for some folks , so if the pepper is just right and it’s not salty enough, you will just have to add salt separate to taste. Roux based gravies need to be salted to counter the bitterness of the roux. There is no around this fact.

Cajun Meatball Stew is generally served over white rice, marinated homegrown cucumber and tomatoes and your favorite vegetable

---------- Post added at 12:40 AM ---------- Previous post was at 12:37 AM ----------

Boudin

Ingredients:

Diced Pork (Boston Butt) 2 lbs

Pork Liver 1 lb

Cajun Season All 2 oz

Chopped Onion 1 Cup

Chopped Garlic 1 Tbsp

Green Onions (Chopped) 1 Bunch

Cooked Rice 10 cups

Sausage Casing 1 lot

Sausage Stuffer

Procedure

Cajun Boudin is made with pork meat and liver. You can swap out the liver for more meat if you wish. First, add pork meat, liver, onions, garlic and enough water to cover the meat mixture.Simmer for 1 hour and 15 min. Remove the meat and allow to cool. Save the broth for mixing.

Once cooled, grind the meat with half the green onions. Then mix the rice with the meat mixture,remaining green onions, Tony’s seasoning and a little broth to make it as moist as you desire. You can taste test once all mixed and adjust the seasoning to your taste. Add cayenne pepper to the boudin recipe for additional heat.

This boudin recipe will require a sausage stuffer to fill the casing with the mixture. While stuffing, be sure to pinch off and spin a link about every 10 inches. If you can't find a stuffer locally, visit the provided links to Amazon, they have a great selection delivered to your door step. The links shows my favorites for home use and one a little bigger.

You can freeze the boudin for later or heat up a pot of water to a boil, turn off the heat and add a couple of boudin links to the pot, in that order! You can not boil boudin, it will bust out of the casing and make a mess. Wait 10 minutes. Boudin should be piping hot and ready to ea

---------- Post added at 12:41 AM ---------- Previous post was at 12:40 AM ----------

Cajun chicken & sausage gumbo

Ingredients:

3 lbs boneless chicken breast (cubed & Seasoned )

1.5 lb boneless chicken thighs (cubed& Seasoned)

1 1/2 lb andouille or smoked sausage (cubed)

32 oz chicken stock

1 1/4 gal water

16 oz Savoies dark roux

3 cups chopped onion

½ cup chopped bell pepper

Tbsp minced garlic

1 bay leaf

1 cup chopped green onion and parsely (Fresh)

12 -14 qt Stock Pot

Tips and Techniques

This recipe will feed appr 12-14. This would be considered just above average size gumbo for South Louisiana kitchen. The intentional leftovers are frozen for another day.

First tip on cooking any gumbo concerns the roux. It is critical to use the right amount of roux. Remember, you can add it, but you cannot take it out. The idea is to add just enough roux to the water to remove all clarity and have a little heartiness from the roux, not to thicken. A spoon test should work. If you can see through it, add another tablespoon or two.

Procedure

Bring water and chicken stock to a boil and dissolve roux as described above. Add onions, bell pepper, garlic, bay leaf & sausage. Bring to a boil then simmer 15-20 minutes. Add chicken--bring to a boil then add chopped green onion & parsley and simmer 15-20 minutes, Season with Tony’s Chachere’s Seasoning and salt to taste. Tony’s seasoning includes a fair amount of cayenne pepper and will provide adequate heat for pepper lovers.

Remember: Roux-based gumbos & sauces need to be salted to have all the flavors blend properly. Roux is fairly bitter on its own.

Finally, turn the fire off and let it sit for 30-40 minutes to allow the gumbo to cool down a little. It will be a lot more enjoyable to eat it when it doesn’t burn your palette! I suggest serving gumbo in a large bowl with a small portion of cooked rice. To compliment the gumbo, pair it with a slice of garlic french bread and a baked sweet potato

---------- Post added at 12:43 AM ---------- Previous post was at 12:41 AM ----------

Cajun red beans and rice

Ingredients:

Smoked Hams or (Ham base)5-7 lbs

Dry Red Beans 1 lb

Tony’s Season All To taste

Chopped Onion 1 ½ Cup

Chopped Bellpepper ½ Cup

Chopped Garlic 1 Tbsp

Dried Parsley 2 Tbsp

Bay Leaf 1

Cooked White Rice

Procedure - Cajun Recipes Red Beans- Rice

First step in this Cajun Red Beans - Rice dish is to soak the dry beans in water overnight and drain.

Place smoked hams in stock pot, add enough water to just about cover the ham and simmer for about 2 hrs. Remove ham and add beans to the stock. Simmer beans for one hour uncovered.

While beans are simmering, slice ham off the bone and remove all fat. Dice about 1-2 lbs of lean ham. Freeze the remaining ham pieces for a future bean dish or refrigerate for fresh ham poboys.

After beans have simmered for one hour, add all vegetables, chopped ham, bay leaf and dried parsley. Simmer for an additional 1 ½ -2 hours. If the bean stock cooks out or thickens, add a little water to prevent sticking

---------- Post added at 12:46 AM ---------- Previous post was at 12:43 AM ----------

Cajun hot dog chili sauce

Ingredients:

80/20 Ground meat 1 lb

Zatarains 1 oz (to Taste)

Chili Season Mix (any Private Label)1 pk

Water (Room Temp) 16 oz

Tomatoe sauce 6-8 oz

Minced Garlic 1 tsp

Procedure

The most important step in using my Cajun hot dog chili recipe is getting the meat started cooking. Also, be sure to use a high rimmed stock pot to avoid spills during the preparation and cooking process. Add water and ground meat (thawed) to the stock pot at the same time. Before turning on the heat, mix the water and the ground meat thoroughly until smooth. It does not look real appetizing atthis point, but it gets better.

Add high heat to the pot and stir often until all the meat has cooked to a brown color. The meat water mixture should be real soupy at this time. That’s O.K. Add remaining ingredients, stir well and bring to a boil. Reduce heat and simmer. I generally let the chili reduce to hearty consistency. Not to thick.

As always, I season to taste at the end to finish the dish. Until the dish has reduced to desired thickness, there is a risk of over seasoning or over salting the chili. I have choosen to use Zatarians seasoning for this dish because there is a hint of chilli powder in the blend which adds to the theme and add to the cajun chili concept.

---------- Post added at 12:47 AM ---------- Previous post was at 12:46 AM ----------

Anyone who tries my recipes please post back and let me know what you think. I've also got a number of other recipes, of a number of origins if anyone wants something specific just ask..., just felt this thread was lacking some southern/Cajun food.