Cajun Boiled Potatoes Food

CAJUN BOILED RED POTATOES

Steps:

• Place potatoes in large stock pot. Add enough water to cover potatoes.
• Stir in liquid crab boil and salt. Let potatoes boil until fork tender, about 20 minutes. Lower heat to medium and periodically pierce potatoes with a fork to check if they're done.
• When potatoes are done turn off the stove and let them soak in the pot for 15 minutes to soak up the seasoning.
• Drain potatoes and cut into fourths. Place red potatoes in a large mixing bowl. Add cajun seasoning (how much you like) and parsley flakes.
• Melt butter in a microwave safe dish. Pour over potatoes and mix together.
• Sprinkle potatoes lightly with more cajun seasoning and garnish with fresh parsley.
• Serve while warm.

LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

WAY TOO EASY CAJUN POTATOES

Steps:

• Pre heat oven to about 375-400.
• With a fork score all over the potatoes (peeled or not), this will make them more crisp.
• Chop the potatoes into 1 1/2-2 inch chunks.
• Put the oil in the pan (warming the pan first is good, but not vital), add potatoes, sprinkle all seasonings over (go easy with the salt; more can be added after cooking) and toss and stir potatoes with two forks until all chunks are coated.
• Bake for 15 mins, stir well (again with the forks), bake a further 10-15 minutes.
• Note: If you've nuked them, the potatoes will need a little less time. Watch them towards the last few minutes.

CAJUN SMASHED POTATOES

Steps:

• Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
• Meanwhile, while that cools down you can start prepping your veggies.
• Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
• In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
• Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
• They should start to look a little creamy/smashed by this point.
• Stir in hot sauce and garnish with green onions.
• Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!

CAJUN MASHED POTATOES

Steps:

• Wash the potatoes and cut into 1" squares. LEAVE the skins on the potatoes.
• Boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes.
• A few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft.
• Add the Mrs. Dash seasoning and mix thoroughly.
• When the potatoes are done, drain the water from them but leave them in the pot.
• Pour the cheese/butter/seasoning mixture on top. Add milk, a little at a time, until the consistency is as you like it.
• Mix thoroughly with a potato masher, adding up to more milk if desired.
• Serve hot.