Cajun Spiced Garlic Loaf Food

CAJUN SPICED GARLIC LOAF

Steps:

• Combine all the ingredients.
• Slash the bread almost to the bottom in 1" slices.
• Butter between slices.
• Wrap the loaf in double foil.
• BBQ 6" from heat for 25 minutes turning often, serve hot.

SPICY CAJUN MEATLOAF

Steps:

• Mix all ingredients except one cup of ketchup and the meats in a large mixing bowl. Add the meats and knead well, then put in three 4-by-8 glass or metal bread pans (I use 1 1/2 quart Pyrex glass bread pans). The remaining cup of ketchup will be used later.
• Cover with tinfoil and bake at 325 degrees for 30 minutes.
• Pour off grease, bake another 30 minutes, pour off grease.
• Remove tinfoil, spread remaining cup of catsup over the top of the meatloaf and along the sides, and bake about 10 minutes until catsup begins to caramelize and slightly blacken - this must be watched closely so as not to burn.
• The carmelized and blackened catsup on the top of the meatloaf and the sides of the pan both add a great flavor to the meatloaf.
• Cut contents of each bread pan into four 2 inch wide pieces. Makes 12 pieces, each 2 inches wide, 4 inches long, and 3 inches high.
• This makes a mild to medium hot meatloaf, if you want it milder or hotter, change the three peppers by 1/4 teaspoon each.

SHRIMP IN CAJUN BEER BROTH

Steps:

• Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
• Add shrimp and cook 2-3 minutes as they turn pink.
• Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.

PAUL PRUDHOMME'S CAJUN SAUCE FOR BEEF

Steps:

• Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.
• In a heavy 2-quart saucepan (I prefer a castiron skillet), heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth.
• Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
• Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers.
• Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
• In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
• Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
• Skim any oil from the top and serve immediately.

CAJUN SPICE MIX

Steps:

• Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

CAJUN STYLE MEATLOAF

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.