CAJUN POT RECIPES

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CAJUN POT PIE RECIPE - FOOD.COM



Cajun Pot Pie Recipe - Food.com image

This is a cross between a pot pie and gumbo. I love the combo of the crispy puff pastry and the saucy filling.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup unsalted butter
1/2 cup flour
2 large onions, coarsely chopped
2 bell peppers, coarsely chopped
4 celery ribs, coarsely chopped
1 garlic clove, minced
4 cups hot chicken stock
4 ounces tomato paste
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco sauce, to taste
1 lb chicken breast, diced
1/2 lb andouille sausage
2 lbs shrimp
1 sheet puff pastry

Steps:

  • Melt the butter over medium heat, sprinkle flour in the pan when the butter starts to bubble. Stir constantly until the mixture starts to turn a dark brown.(about 5 minutes) Quickly add the onions, peppers, celery and garlic, mix well. Remove from the heat for a minute; then turn the heat to low and place back on the heat.
  • Continue to cook and stir for about 5 minutes. Gradually add the chicken stock, followed by the tomato paste, parsley, thyme, bay leaves, cayenne and Tabasco. Simmer for 30 minutes. Add the chicken and sausage, cook for another hour (mixture will be very thick). Fold in the shrimp and put into a large baking dish.
  • Cover with the puff pastry. Bake in a 400 degree farenheit oven for 30 minutes.

Nutrition Facts : Calories 914.6, FatContent 52.1, SaturatedFatContent 20, CholesterolContent 429.3, SodiumContent 2712, CarbohydrateContent 42.2, FiberContent 3.8, SugarContent 7, ProteinContent 66.9

CROCK POT CAJUN POT ROAST RECIPE - FOOD.COM



Crock Pot Cajun Pot Roast Recipe - Food.com image

In the late 1960's I got this from a small Restaurant outside of Houma Louisiana. I remember I "oiled" the cook's vocal cords with a lot of cold Jax Beer to finesse the recipe out of him. About the only thing I've changed is re figuring it for the crock pot.

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 7 hours

Yield 8 serving(s)

Number Of Ingredients 16

1 (15 ounce) can crushed tomatoes in puree
1 cup beef stock or 1 cup chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
2 tablespoons olive oil
2 onions, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons flour

Steps:

  • Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
  • Mix cayenne, black pepper, and salt. Rub well into the roast.
  • Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
  • Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
  • Add vegetables to the crock pot.
  • Cover, reduce heat to low and cook 6-7 hours.
  • Cut into serving size portions.
  • Serve on a bed of rice.

Nutrition Facts : Calories 314, FatContent 14.1, SaturatedFatContent 5.2, CholesterolContent 112.3, SodiumContent 406.3, CarbohydrateContent 10.4, FiberContent 2.2, SugarContent 1.8, ProteinContent 38

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