Ragin Cajun Casserole Food

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

RAGIN' CAJUN KETCHUP

Steps:

• In a heavy saucepan, saute onion, green onions, red pepper, jalapenos, garlic, thyme and olive oil for about 10 minutes until the vegetables have softened.
• Add ketchup and tomatoes, bring to a simmer and cook 5 minutes, stirring occasionally.
• Transfer mixture to a bowl, cool and refrigerate until ready to use.
• The can be refrigerated up to 3 weeks.

CAJUN BEEF CASSEROLE

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

CAJUN CHICKEN RAGOUT

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
• Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
• Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
• Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
• Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
• Remove from heat, stir in green onions, and season with salt and black pepper to taste.

RAJUN' CAJUN CASSEROLE

Steps:

• In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
• Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
• Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
• Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
• Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.

RAGIN' CAJUN CASSEROLE

Steps:

• Saute sausage and chicken for 3-4 minutes.
• Add onion and next 3 ingredients;saute 3-4 minutes.
• Add tomatoes and next 3 ingredients.
• Bring to a boil and stir in rice;cover; reduce heat to low and simmer 15-20 minutes or until liquid is absorbed. Stir in shrimp and cook 3-5 minutes or just until shrimp turn pink.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

RAGIN' CAJUN GATOR TAIL

Steps:

• Marinate alligator in orange juice and teriyaki for 6 to 24 hours.
• Place meat, onions, peppers, tomatoes and mushrooms in a small pan and baste with marinade.
• Place in broiler for 2 to 3 minutes total, turning once.
• Sprinkle with Cajun seasoning.

RAGIN' CAJUN JAMBALAYA (CROCK POT)

Steps:

• Place all the ingredients except the shrimp into the crock pot; stir well to combine.
• Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
• Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
• Garnish with snipped parsley and serve with hot sauce at the table.

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

RAJUN CAJUN OMELETTE

Steps:

• In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside.
• Heat butter and peanut oil in omelette pan on high.
• Whisk the eggs and water together until fluffy and combined.
• Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan.
• Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med.
• Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted.
• Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side.
• I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it.
• If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.