CAJUN CRACKERS RECIPES

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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW



RealCajunRecipes.com: la cuisine de maw maw image

We *love* when people share our recipes. So much so that Maw-Maw will often call me to say “Did you see how many Pinterest pins we got?“ or “Our Facebook shares for the tarts are at 32 and it's only been two hours!“ If you do wish to share the recipes or photos found on our site on your webpage, Facebook Group or Message Board, we simply ask that you cite the source by providing a link back to our website. Or, if HTML tags are not allowed, then just say “This recipe/photo came from www.realcajunrecipes.com“. Note that if you share the recipe web address on Facebook and it makes that pretty box, this counts as linking back to our site. This counts! Since 2002, we have spent literally thousands of hours gathering and uploading recipes and photos, programming the site, and doing everything we can to let people around the world know what Cajun cooking is all about. The more people know about what we really eat, including some Noveau Cajun dishes, the better. So share away! Please just cite your source when doing so. There are many ways to link back to a website (sometimes it's a visual little link where you click, then fill out a form), but here's a basic example: <a href=http://www.realcajunrecipes.com>This recipe came from realcajunrecipes.com</a> or <a href=http://www.realcajunrecipes.com/recipe/seafood-cornbread-dressing/>I love seafood cornbread dressing!</a> Merci beaucoup, y'all,Chrissy (Brandon & Ruby, too!)

GIFF’S TACO SOUP | REALCAJUNRECIPES.COM: LA CUISI…



Giff’s Taco Soup | RealCajunRecipes.com: la cuisi… image

I usually cook this on Sundays before a Saints game. It's a crowd favorite -- the ladies love it! A visitor posted that this soup freezes really well!

Provided by Jennifer Giffen

Total Time 00:01:15

Prep Time 00:00:15

Cook Time 00:01:00

Yield 1

Number Of Ingredients 11

2 pounds ground beef
2 15 oz cans kernel corn (undrained)
2 15 oz cans pinto beans (undrained)
2 15 oz cans stewed tomatoes
1 can extra hot Rotel Style Tomatoes
1 package taco seasoning mix
1 package Hidden Valley Original Buttermilk
1 chopped onion
1 bell pepper chopped
2 15 oz cans Golden Hominy (optional)
cheese for garnishment

Steps:

  • Brown meat, onions and bell pepper. Drain.
  • Pour all ingredients into large pot and heat over medium to low heat on stove top for one hour, Serve with chips or crackers. Water maybe added if the consistency is too thick.
  • Editor Notes - the soup works well with most pea sized beans. Pintos and Kidneys are so close, either one or both works. When I make the soup, any beans I have available I will use. Some cooks will use 2 cans each of ranch style beans, black beans, corn, and hominy. The constants for my soup that I cook always include are the corn and hominy and either the Pintos or Kidneys beans. I have also made it using black eyes peas and the black beans.
  • Visitors to the Facebook page have posted that they make this soup in a crock-pot. Over medium heat brown the ground beef and onions. Place the ground beef and other ingredients in a slow cooker noting not to drain any of the beans (no black beans). If too thick add 1 cup water. Mix to blend, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. We have had visitors that have said they cook on low for 6 to 8 hours.. Enjoy~

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