Cajun Corn Soup Baked Broiled And Basted Food

CAJUN CORN SOUP

Steps:

• In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

EVANGELINE PARISH CORN & BEEF SOUP

Steps:

• In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
• Bring mixture to a boil, then simmer on low heat for about 30 minutes.
• Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
• Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
• Add beef-onion mixture to broth-water mixture.
• Simmer on low for another 20 minutes.
• Taste for saltiness; add a little more water if necessary.
• Leftover soup thickens slightly overnight (and tastes great the next day).
• Thin with a little more water if you wish.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

SLOW-COOKED CAJUN CORN

Steps:

• Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

CAJUN CORN

Steps:

• Melt the butter in a medium sauce pan over medium heat.
• When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
• Add the corn to the sauce pan and mix well.
• Add the Creole Seasoning and season with salt to taste.
• Cook over medium heat for about 5 minutes to allow the corn to heat through.
• Remove the sauce pan from the heat and stir in the parsley.
• Serve immediately.

CAJUN CORN SOUP

Steps:

• In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
• Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
• Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.