Southern/Cajun Cuisine

Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving. Makes 6 to 8 servings

Creamed Collard Greens

4 pounds collard greens (4 bunches), tough stems and ribs removed
4 tablespoons unsalted butter
3 large shallots, minced
2 large garlic cloves, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 pound Parmesan, grated

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the bowl with the ice water to reserve. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.

In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg and salt and pepper. Add to serving dish and sprinkle with the Parmesan. Makes 8 to 12 servings

Hot and Spicy Hush Puppies

1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cayenne
1/2 small sweet onion, finely chopped
1/2 jalapeno, finely chopped
4 green onions, sliced thin
1 large egg, beaten
1/4 cup grated Cheddar
1 cup buttermilk
Orange dipping sauce

Preheat deep fryer to 375 degrees. Mix all the ingredients together into a large mixing bowl to form a thick batter. Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil.

Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce. Makes 4 servings

Orange Dipping Sauce:
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup orange marmalade

Mix the above ingredients together.

Braised Mustard Greens

3 cloves garlic, peeled and sliced
1 pound bacon, chopped
2 bunches mustard greens, chopped
3/4 cup chicken stock
1/4 cup golden raisins
Salt and freshly ground black pepper

On medium heat, saute garlic and bacon in a large saute pan. While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.

In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes. Makes 4 servings

Chicken Livers

1 pound chicken livers
1/2 cup flour
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil

Wash livers under cool, running water and pat dry. In a 2-quart mixing bowl, combine flour, cornmeal, salt and black pepper. Dredge chicken livers in flour mixture.

In a 12-inch cast iron skillet over medium-high heat, heat oil until it shimmers but does not smoke, 350 degrees F on an instant-read thermometer. Carefully place livers into hot oil. Fry until brown, about 4 to 6 minutes on each side. Drain on paper towl. Makes 2 to 4 servings

Liver Mush

1 fresh hog liver
1 and 1/2 pounds of fatty pork
2 cups cornmeal
Red pepper
Salt
Black pepper
Sage

Cook liver and fat pork until tender. Remove from broth the liver only and grind. Add corn meal, peppers, and sage to taste. Add enough of the broth to soften mixture. Cook in saucepan until meal has cooked, stirring constantly. Put in mold. Press down until cold. Slice and serve cold or broil. Makes 6 servings

Barbecue Slaw

1/3 cup vegetable oil
1/3 cup cider vinegar
1/4 cup Ketchup
2-1/2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 (16-oz.) bags coleslaw mixture

Whisk together all ingredients except cabbage in a large bowl. Stir in cabbage and toss well to coat. Makes 12 servings.

Hush Puppies

1 cup cornmeal
1/2 cup flour
1 tsp. sugar
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp. pepper
1/2 cup buttermilk
1 Raley's Egg
Vegetable oil for frying

Mix cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk buttermilk and egg together in a small bowl; add to dry ingredients and stir just until mixed.

Fill a deep heavy pan with oil to a depth of 2 to 3 inches; heat until it reaches 375°. Carefully drop batter by tablespoonfuls into hot oil and fry until golden brown, turning to brown on both sides. Makes about 18.

For a different variation, try adding minced onion, canned corn and/or bacon bits to the batter before frying.

Fried Okra

1 cup sliced okra
1/4 cup water
1/2 teaspoon salt
1 tablespoon butter
Black pepper to taste
1/4 cup yellow cornmeal
1 slightly beaten egg
1 tablespoon all-purpose flour
1/4 teaspoon baking powder

Boil okra in the water with the salt until nearly all the liquid is absorbed. Add butter and black pepper to taste and mash with a fork or break up in a food processor or food chopper. Cool and then add the slightly beaten egg.

Mix together the cornmeal, flour and baking powder and place in a medium sized bowl. Add the okra mixture and mix well. (More cornmeal may be added if needed.) Drop by teaspoons full into hot cooking oil and fry until brown on all sides. Serve hot.

Cheddar Pecan Wafers

1/2 cup butter, room temperature
1/2 cup finely shredded sharp or extra sharp cheese
1 cup all-purpose flour
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground cayenne pepper
1/8 freshly ground black pepper
1/4 teaspoon salt, or to taste
15 large pecan halves, halved again

Preheat oven to 350°. In a mixing bowl, cream the butter and cheese until smooth. Add the remaining ingredients, except for pecans, and mix just until well combined. Shape into 3/4-inch balls.

Place 2-inches apart on ungreased baking sheets lined with parchment. Using fingers, flatten each ball and top with a pecan piece. Bake until golden, about 15 to 20 minutes.

Remove from baking sheet and let cool on baking rack. Wafers can be stored in an airtight container for several days. In fact, the flavor improves the day after baking. Makes about 30 wafers

Buttermilk Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-1/4 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Preheat oven to 425°. Generously butter a 9-inch square pan. Place the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl; whisk together. In a small bowl, whisk together the eggs, buttermilk and butter.

Add the buttermilk mixture to the dry mixture; stir just until combined. Heat the pan in the oven for 2 or 3 minutes, or until it is hot, but don't let the butter burn. Add the batter, spreading evenly. Bake in the middle of the oven for about 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan.

If in doubt, use a cake tester inserted in the middle. Remove from the oven and cool for 5 minutes, then turn it out onto a rack and cool a little longer. Serve warm or room temperature. Serves 8 to 10

Sweet Potato Pie

2 eggs, slightly beaten
1-1/2 cups cooked and mashed sweet potatoes
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1-2/3 cups evaporated milk
1 9-inch pie shell
2-3 tablespoons butter, cut into tiny cubes

Preheat oven to 425°. Combine first 8 ingredients in order listed. Mix until well blended. Pour into unbaked pie shell. Dot with butter pieces. Sprinkle with extra cinnamon. Bake for 15 minutes. Reduce oven to 350° and continue to bake for 40-50 additional minutes or until knife inserted in center comes out clean. Cool on rack. Makes one 9-inch pie

Pie Crust
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup chilled shortening or butter, or half of each, cut into cubes
3 tablespoons cold water

Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor.

Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.

If pie recipe calls for a prebaked pie crust, preheat oven to 425°. Prick sides and bottom of pie shell with fork. Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking. Bake for 10-15 minutes or until crust is brown as desired. Makes 1 9-inch single crust

Black 'N Spicy Fish

1-1/2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon fine grind black pepper
1/2 teaspoon ground thyme
2 pounds swordfish (salmon or tuna steaks, or firm fillets may be substituted)

Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme. Rub mixture on both sides of fish. Heat a large cast iron skillet over medium high heat.

Spray skillet with non-stick cooking spray and add fish. Cook 8 to 10 minutes on each side, or until fish flakes easily with a fork. Cooking times may differ depending on the thickness of the fillet or steak. Makes 4 servings

Cajun Chicken and Black Beans

1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 medium tomato, seeded and finely chopped
2 green onions, finely chopped
1/2 teaspoon minced garlic
1/2 teaspoon fine grind black pepper
1/4 teaspoon oregano
1/4 teaspoon salt
1 pound boneless, skinless, chicken breast tenders
1 teaspoon Louisiana Style Cajun Seasoning
1 to 2 tablespoons Mazola Corn Oil
1 can (15 ounces) black beans, rinsed and drained

Combine peppers, tomato, onion, garlic, black pepper, oregano and salt in a small bowl; set aside. Sprinkle chicken with Cajun seasoning. Heat oil in large skillet over medium-high heat. Add chicken and saute 4 to 5 minutes until no longer pink in center of the chicken strip.

Stir in black beans and heat an additional 3 minutes. Add bell pepper mixture and cook one minute. Transfer to serving platter or bowl. Makes 4 servings

Cajun Macaroni & Cheese

Cajun Spice Mix
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1-1/2 teaspoons oregano
1-1/2 teaspoons onion powder
1-1/2 teaspoons fine grind black pepper
1-1/2 teaspoons thyme
1 teaspoon cayenne pepper

Macaroni & Cheese
8 ounces elbow macaroni
6 tablespoons butter, divided
1/4 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery
1/4 cup flour
3 cups milk
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 ounces andouille sausage, chopped
3/4 cup corn bread crumbs

Combine all spices for Cajun Spice Mix. Mix well. Store in a tightly covered container. Preheat oven to 350°. Cook pasta according to package directions to al dente. Drain well and set aside. Melt 2 tablespoons butter in pasta stock pot.

Add onion, bell pepper and celery; cook for 5 to 7 minutes, until tender. Add remaining butter, stirring until melted. Add flour, stirring until well blended; simmer mixture for one minute. Gradually add milk, stirring constantly until thickened, about 3 to 5 minutes. Stir in 1 tablespoon Cajun Spice Mix.

Gradually add both cheeses to sauce, stirring until melted. Stir in drained pasta and andouille sausage. Pour into greased 2 to 3-quart baking dish.

Combine corn bread crumbs and 1/2 teaspoon Cajun Spice Mix. Mix well and spread over macaroni and cheese. Bake for 25 minutes until bread crumbs are lightly browned.

Variation: Twelve ounces of cooked crayfish meat can be substituted for the andouille sausage. Panko bread crumbs may be used in place of the corn bread crumbs. Makes 8 servings

Cajun Chicken

1-1/2 teaspoons thyme
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon fine grind black pepper
1/4 teaspoon ground white pepper
4 boneless, skinless chicken breasts

Combine thyme, garlic salt, onion powder, cayenne pepper, black pepper and white pepper in a small bowl. Coat chicken breast. Sauté, grill or broil, as desired until done. Makes 4 servings

Cajun Chicken and Pasta

Chicken Marinade
1/3 cup olive oil
1 teaspoon cracked black pepper
1 teaspoon sweet basil
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon oregano
1/2 teaspoon crushed rosemary
1 medium red bell pepper
1 pound chicken breast, boneless, skinless

Cajun Cream Sauce
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup light cream
2 teaspoons Louisiana Style Cajun Seasoning
1 teaspoon sweet basil
1 teaspoon garlic powder
1/4 teaspoon salt
1 package (12 ounces) frozen noodles, prepared according to package directions

Chicken: Combine oil, pepper, basil, garlic powder, onion salt, oregano and rosemary in a resealable plastic bag or in a shallow bowl. Add chicken and bell pepper strips. Marinate chicken and bell pepper at least 2 hours or up to 24 hours in refrigerator.

Remove chicken and pepper strips from marinade; discard marinade. Grill or broil chicken until chicken juices run clear and pepper strips are tender. Cut chicken into 1/2-inch strips. Set aside.

Cajun Cream Sauce: Melt butter in a medium saucepan over medium-high heat. Add flour. Stir in milk and cream, Cajun seasoning, basil, garlic powder and salt. Cook and stir constantly until mixture reaches a boil and thickens. Remove from heat.

To serve: Place hot prepared noodles on a platter with sloping sides OR in a shallow bowl. Arrange chicken strips and pepper strips on noodles. Top with cream sauce. Garnish with parmesan cheese and a few reserved red bell pepper strips, if desired. Makes 4 to 6 seravings

Note: 1/4 to 1/2 teaspoon crushed red pepper may be added to chicken marinade for more heat.

Cajun Pork Roast

1-1/2 tablespoons paprika
1-1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fine grind black pepper
2 pounds boneless pork loin roast

Preheat oven to 350°. Mix paprika, garlic powder, oregano, thyme, salt, cayenne pepper and black pepper in a small bowl. Place pork in a shallow roasting pan and rub seasoning over all surfaces.

Roast uncovered for 60 to 90 minutes or until internal temperature is 160°. Remove pork from oven and let stand 10 minutes before slicing. Makes 6 servings

Easy Cajun Jambalaya

12 ounces hot sausage (andouille or kielbasa) thinly sliced
2 onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 can (14.5 ounces) diced tomatoes
2-1/2 cups chicken stock
2 teaspoons Spice Islands Louisiana Style Cajun Seasoning
1 cup shredded cooked chicken
2 cups uncooked white rice

Brown sausage in a large skillet. Add onions, bell pepper and celery; sauté until tender. Add tomatoes, chicken stock, Cajun seasoning and chicken; bring to boil, then simmer for 15 minutes. Add rice, cover and simmer. After 15 minutes, remove cover and stir. If the jambalaya seems dry, add more liquid.

Cover and cook another 15 minutes or until rice is tender. Remove from heat and allow to set for 5 minutes; fluff up with a fork and serve. Makes 6 to 8 servings

Cajun Remoulade Mayonnaise

1/2 cup mayonnaise
1/4 cup minced red bell pepper
1/4 cup minced green onion
1 tablespoon prepared mustard
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon dill weed
1 teaspoon Louisiana Style Cajun Seasoning
1 teaspoon San Francisco Bay Seafood Seasoning
1/8 teaspoon Turmeric

Process all ingredients in a food processor or blender until smooth, about 15 to 25 seconds. Chill until ready to serve. Makes 3/4 cup

Spicy Blackened Steak

3 tablespoons butter
2 pounds T-bone or Porterhouse Steak
2 to 3 tablespoons Spicy Blackened Seasoning

Press seasoning mixture into both sides of steaks. Heat skillet on high heat. Melt butter in hot skillet. Add steak and cook on high for 3 to 4 minutes. Turn and cook and additional 3 to 4 minutes for medium-rare steak

Spicy Blackened Seasoning
1 tablespoon garlic salt
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons oregano
2 teaspoons fine grind black pepper
1 teaspoon cayenne pepper
1 teaspoon ground thyme

Combine garlic salt, paprika, onion powder, oregano, black pepper, cayenne pepper and thyme in a small bowl. Press mixture into both sides of steaks, fish or pork chops. Broil, grill or pan fry as desired. Makes 4 to 6 servings

Cajun Seafood Chowder

4 teaspoons butter
4 teaspoons flour
2 cups heavy cream
1 teaspoon Louisiana Style Cajun Seasoning
1/2 teaspoon Beau Monde Seasoning
1 cup bay scallops
1 cup cooked, peeled, deveined shrimp
1/2 cup sliced fresh mushrooms
2 tablespoons dry sherry
1/4 teaspoon parsley

Melt butter over medium-high heat in a heavy saucepan; add flour and whisk to combine. Bring to a boil for one minute, stirring constantly. Add cream and heat until thickened, stirring constantly to avoid scorching.

Add Cajun seasoning, Beau Monde seasoning, scallops, shrimp and mushrooms. Simmer for 7 to 10 minutes to heat through and cook scallops. Stir in sherry and garnish with parsley. Makes 4 servings

Spicy Seafood Chowder

1 green pepper, chopped
1 cup chopped onion
1 cup celery, sliced diagonally
2 teaspoons minced garlic
2 tablespoons Mazola Vegetable Oil
2 cans (14-1/2 ounces each) diced tomatoes
1 tablespoon chili powder
2 teaspoons thyme
1/8 to 1/4 teaspoon cayenne pepper
1 pound frozen cod, catfish or halibut, cut into 1-inch cubes

Sauté green pepper, onion, celery and garlic in oil in a Dutch oven, about 2 to 3 minutes until tender. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until fish is tender. Fish does not need to be completely thawed, just enough to be able to cut into cubes. Makes 6 servings

Turnip Gratin

4 (2-pound) large fresh turnips, peeled and very thinly sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/4 cups heavy cream
3/4 cup Panko (Japanese breadcrumbs)

Preheat oven to 350°. Grease an 8x8-inch baking dish. In large bowl, toss together turnips, salt and pepper. Arrange turnip slices in baking dish in an even layer. Drizzle cream on top. Bake until bubbly and tender in center when pierced with a knife, about 1 1/4 hours. Set aside on a rack for 20 minutes.

Preheat broiler. Sprinkle crumbs evenly on top. Broil 4 inches from the heat for about 1 minute, or until golden brown. Cut into nine squares and serve warm. Makes 8 servings

Collard Green and Black-Eyed Pea Soup

1 to 2 pounds chicken wings, 10 pieces
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cup canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste
Fresh ground pepper to taste
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 chicken sausages or turkey cut into pieces
2 pieces turkey bacon, chopped
6 cups collard greens, cleaned and chopped
Louisiana hot sauce, to taste

In a soup pot, add the chicken wings and stock. Then add the chopped onions, garlic and spices and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Season with salt and pepper to taste, and simmer. When the wings are tender, add the potatoes, black-eyed peas, sausage, turkey bacon and greens.

Simmer for 30 minutes, remove the wings and allow them to cool. Remove the chicken meat from the bones, and add to the soup. Season with hot sauce and serve with cornbread. Serves 6 to 8