Cajun Culture Recipe Photography - Red Beans & Rice
Archive for the ‘Lenten Recipes’ Category
Wordless Wednesday: Red Beans
Wednesday, June 22nd, 2011Mouth Watering Monday: Creole Crab & Mushroom Omelet
Monday, May 23rd, 2011
Recipe: Crab and Mushroom Omelet
Summary: Crab and Mushroom Omelet seasoned with Tony Chacheres Creole Seasoning is a great way to start the morning.
Ingredients
- 1 dash Cooking Spray
- 1/2 cup Chopped Fresh Mushrooms
- 1/2 cup Chopped Fresh Tomatoes
- 6 Whole Eggs, Beaten or Egg Substitute Equivalent
- 1 can Crab Meat, Drained (Fresh Recommended)
- 1/2 tablespoon Tony Chacheres Original Creole Seasoning
Instructions
- In a nonstick skillet coated with cooking spray,; saute mushrooms and tomatoes for 2 minutes
- Add eggs, crab meat, and seasoning
- Cook until eggs are firm
Cooking time (duration): 15
Diet type: Pescatarian
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (Traditional)
Microformatting by hRecipe.
Recipe Remedies… Last Minute Easter Fix
Thursday, April 21st, 2011Rather than worrying yourself over what to make for Easter dinner, try Tony Chachere chef, Gaye Sandoz’s Praline Honey Ham and Smokey Bacon Potato Salad recipe! …If you’re in the Mobile or Louisville area, you may have seen her make these on TV!
Praline Honey Ham
Serve this for Easter and you will never cook ham the old way, again! Place some mini rolls or biscuits on the side—delicious!
1 (10-15 lb.) Bone-In Ham
Tony Chachere’s Praline Honey Ham Injectable Marinade
1 cup dark brown sugar
1 cup pecans, chopped medium
Preheat oven for 300 ̊. Inject ham with Tony Chachere’s Praline Honey Ham Marinade all over. Score the top of the ham. Pour additional Praline Honey Ham Marinade over top of the ham. Mix together sugar and pecans. Rub on top of the ham. Place in a baking pan and into the 300 ̊oven for 1 hour, basting every 15 minutes. Let stand 10 minutes and serve. Serves 10-15.
Smokey Bacon Potato Salad
You can serve this fabulous potato salad warm or cold. The smoky bacon flavor coupled with olive oil sautéed new potatoes will tantalize your taste buds! The combination is fantastic with your Tony Chachere’s Praline Honey Ham.
1 ½ lbs new potatoes (about 3 cups) washed, sliced in half with peelings left on
5 eggs, boiled, peeled and chopped
¼ cup olive oil
¾ cup mayonnaise
1 tablespoon Dijon Mustard
1 teaspoon hot sauce
½ cup sweet pickle relish
¾ cup bacon, chopped (pre-cooked chopped real bacon)
Tony Chachere’s Original Creole Seasoning to taste (other Tony’s seasonings can be used in place of Original)
In a large pot, boil potatoes until tender. Drain. Place in bowl. Pour ¼ cup olive oil on potatoes and toss. Sprinkle with Tony Chachere’s Original Creole Seasoning. Pour 2 tablespoons olive oil in a skillet. Add potatoes and cook over medium heat for about 3-5 minutes. Add eggs to bowl. Add potatoes, mayonnaise, Dijon mustard, hot sauce, pickle relish and bacon. Toss to mix. Add Original Seasoning to taste. Serves 8.
Enjoy and have a happy Easter!
Mouthwatering Monday: A Cajun Twist on Corn & Crab Bisque!
Monday, April 18th, 2011
Don’t risk skipping this amazing bisque! Corn and crab come to together in this creamy, hearty, and easy to prepare dish with a mix of spices that gives this bisque a Cajun twist!
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 12
Ingredients:
4 tablespoon Butter
3 tablespoon AllPurpose Flour
1 cup Chopped Onions
1 can Corn (Creamstyle)
1 can Cream of Potato Soup
1 quart Half and Half
1/2 teaspoon Mace
1 pound Lump Crab Meat
1/2 pound Cheese (Swiss)
1 tablespoon Chopped Parsley
1 tablespoon Chopped Green Onion
1 tablespoon Sherry (Dry)
1 tablespoon Tony Chacheres Original Creole Seasoning
3 tablespoon AllPurpose Flour
1 cup Chopped Onions
1 can Corn (Creamstyle)
1 can Cream of Potato Soup
1 quart Half and Half
1/2 teaspoon Mace
1 pound Lump Crab Meat
1/2 pound Cheese (Swiss)
1 tablespoon Chopped Parsley
1 tablespoon Chopped Green Onion
1 tablespoon Sherry (Dry)
1 tablespoon Tony Chacheres Original Creole Seasoning
Directions:
1: In a 3 quart pot, melt butter and add flour to make a blond roux.
2: Saute onions until tender; add corn, soup, Half and Half, mace, and crab meat.
3: Bring to a boil, then reduce heat.
4: Add cheese, parsley, green onions, and sherry.
5: Season with Tony Chacheres Original Creole Seasoning.
6: Remove from heat and serve.
