Archive for September, 2009

The Center of Every Good Cajun Gathering is the Food!

Tuesday, September 29th, 2009

This past weekend, I planned a surprise party (which was ruined by my
neighbor, but that is a story within itself) for my dear husband. As I
wanted to make this a very special occasion for him, I planned to have
all his favorite party foods. I must say I am blessed that my “office”
is a test kitchen, so all week I would prep a dish and store it away.
Saturday afternoon rolls around it is time to start putting out the
various goodies I had created. Here goes the list: sweet and spicy
sausage and meatballs, cheese dip with pepper jelly, layered shrimp dip,
cocktail shrimp with two dipping sauces, chicken salad sandwiches,
hummus and pita chips, chicken and sausage jambalaya, boudin, shrimp
pasta salad, and of course, cake!! All of this for 25 people!

Before the party, at the camp waiting for our guest

Before the party, at the camp waiting for our guest, yes, we had a NASCAR theme

It is at this point I look down and go, “What was I thinking!” Not only
did the spread take the space of the two food tables, but 2 more
locations in the house. This just goes to prove, all us Cajuns plan any
gathering around great food and lots of it. Food serves as the glue to our
social being. We hover around the table while we talk, pick at the
food, have a drink and catch up on our lives.

By the way, at the end of the night, almost all of food had been
consumed and all I had to do was clean dirty dishes.

Here is my recipe for my sweet and spicy party sausage and
meatballs….party on..

Ingredients for my Sweet and Spicy Party Sausage and Meatballs

All the ingredients needed to for a sweet-n-spicy party favorite

All the ingredients needed to for a sweet-n-spicy party favorite

1 (14 oz.) package Tony Chachere’s Jalapeno Smoked Sausage
1 lb. meatballs (homemade or store bought)
1 onion, sliced
3 cloves garlic, minced
1 (8 oz.) can crushed pineapple
½ cup chicken stock
¾ cup Tony Chachere’s Honey Bacon BBQ Injectable Marinade

Combine all ingredients into your crockpot

Combine all ingredients into your crockpot

Cut Tony Chachere’s Jalapeno Smoked Sausage on a bias into chunks.
Combine all ingredients in slow cooker. Cook on low for 4 hours. Serve
warm for any party or gathering.

Sweet-n-Spicy Sausage and Meatballs ready to party!

Sweet-n-Spicy Sausage and Meatballs ready to party!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes, Sausage | 1 Comment »

Lil’ Tony Breaks It Down

Thursday, September 24th, 2009

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Fish, Fish and more Fish…What’s a Louisiana Girl to do?

Thursday, September 24th, 2009
My husband, Todd (creative director, Tony Chachere's) and his 2 new friends!

My husband, Todd (creative director, Tony Chachere's) and his 2 new friends!

In January of this year, my husband (Todd, creative director) and I purchased his family “camp.” OK, for those of you not from Louisiana, a “camp” is the same as a vacation home or second home in other parts of the world. Our little slice of heaven rests in the Atchafalaya Basin in St. Martin Parish on the Butte LaRose Canal. All winter we worked hard remodeling and updating our camp we named “Bobbin’ Jo’s.” The sweat and tears were all for one main reason, which we have been enjoying for several weeks now….FISHING!!

Todd loves to fish anything and everything and I love to cook them for him! And what goes better with fresh fish filleted or scaled on the bone? Tony Chachere’s Creole Seasoning, of course. But let’s not leave out our fabulously simple Tony Chachere’s Fish Fry to batter those babies up! I have already been through 2 cases of fish fry in 3 months. Count, that is 24 (10 oz.) boxes of fish fry, already! Thank goodness I have an endless supply just outside my office door. I love living in Louisiana and I love working for Tony Chachere’s.

Fresh Louisiana fish, fried to perfection with Tony Chachere's Fish Fry

Fresh Louisiana fish, fried to perfection with Tony Chachere's Fish Fry

My favorite way to fix fresh fried fish is the same no matter whether it is salt water or fresh water fish. I simply marinate in Tony Chachere’s Creole Seasoning and Italian Dressing for about one hour. Right before dropping in the oil, I batter in Tony Chachere’s Fish Fry. Fry until fish turns light brown. Dip in your favorite tartar sauce, ketchup, or just pop them in your mouth.

Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s

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Posted in Fish Fry, Quick and Easy Recipes, Seasonings, Tony Chachere | No Comments »

My Favorite Lunch Menu

Wednesday, September 23rd, 2009

Considering my office is a test kitchen, I often have the luxury of preparing lunch for my husband, Todd, our Creative Director.  I try to incorporate recipe development along with just having a great meal.  If I am going to be completely forthcoming in this blog, I must admit my number one go to item is our Yellow Rice Mix.  It is so versatile as either a main course or side dish.  I am happy to share with you one of my easiest, but oh, so good lunches!

First let’s start with marinating large Louisiana shrimp in a little olive oil and Tony Chachere’s Spice-n-Herb Seasoning.  Let sit until ready to grill.

Louisiana Shrimp Marinated with Spice-n-Herb

Louisiana Shrimp Marinated with Spice-n-Herb

Next, our ingredients for our side dish:

Ingredients to Jazz Up Yellow Rice

Ingredients to Jazz Up Yellow Rice

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup chopped bell pepper
1/3 cup diced tomatoes
1 (7 oz.) box Tony Chachere’s Yellow Rice Mix
2 1/4 cups water
1/3 cup chopped green onions
1 wedge of lemon

In a large skillet, heat butter/margarine.  Add onions and bell pepper and cook until they start to turn brown.

Onions and Bell Peppers cooking up

Onions and Bell Peppers cooking up

Next, add the tomatoes and rice packet contents.  Toss well to coat rice for about 2-3 minutes. Add water and bring to a simmer. Reduce heat and cover. Cook for 15 minutes.

Tomatoes and Rice Packet added to the pan

Tomatoes and Rice Packet added to the skillet

Add green onions and squeeze your lemon.  Gently toss and recover.  Cook for an additional 10 minutes.

Adding green onions and a squeeze of lemon

Adding green onions and a squeeze of lemon

While your rice is finishing its final 10 minutes, heat a skillet or grill pan with a little olive oil.  Add shrimp to hot pan and cook for about 3 minutes on one side.  Turn shrimp and cook until shrimp are pink.

Look at those beautiful Louisiana Shrimp

Look at those beautiful Louisiana Shrimp

Plate your rice and shrimp and enjoy!

So Simple and So Good

So Simple and So Good!

So there you have it an easy and fresh meal.  Remember, make every recipe your own…if you like something I do not have in my recipe add it!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

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Posted in Quick and Easy Recipes | 4 Comments »