real cajun

Unknown

anyone have some real cajun or new orleans recipes or ideas that can be cooked on the egg, the entire meal. please share and share a lot!!!!

peace love and the big green egg

Hoss

I'm sure the true cajun cooks will chime in.Red beans N Rice,Gumbo,Jambalaya just to name a few.As far as recepies ,they are everywhere.You can cook anything on your EGG that you can stovetop or in your oven.

FatMike

Had a real cajun bring some seafood jumbo to the office today. Had it tonight and now sitting here with some of the best heartburn and I enjoy every burn of it..LOL He won't give up the recipe he just makes it for me..:(

socaleggdude

i'm of cajun descent. what i would highly recommend that's easy is any of the stuffed chickens or boudin you can buy on www.cajungrocer.com they would be great on an egg!!

in fact, thank you for helping me to remember them!

try something like this: http://www.cajungrocer.com/poches-stuffed-chicken-w-crawfish-p-1951.html it would be fantastic!!

Mr. & Mrs Potatohead

Like Hoss said…Anything you make on a stovetop or in an oven (I really love the oven thing) can be done in an Egg!
I have about 20 recipes in my “Acadian file”, but here is one that is sure fire and pretty easy to make.
My family loves this and it’s been a hit with guests too!
I have adapted it some, but the idea came from a 5th generation New Orleans native.
You “REAL” N.O. / CAJUN folk are welcome to be critics. If I can make it even better…I’ll try!

"Big Easy" JAMBALAYA BAKE
Dad’s Voodoo Cafe'
From JB
Serves 6

2 T. olive oil
1 Lg. onion, minced
1 Bell pepper, chopped
1 yellow Banana pepper, chopped
8 cloves minced garlic
1 (10 oz.) can Ro Tel (Regular or Mild)
1-1/2 C. rice
1 (14 oz.) can chicken broth
1 can (10 3/4 oz.) condensed chicken gumbo soup, low sodium, no MSG
1 lb. shrimp, peeled & deveined
1/3 lb. ham, sliced and diced
3 bay leaf
3 t. dried thyme leaves, crumbled
1/4 C. chopped fresh parsley

1)) Heat oven / Egg to 350 degrees F.
Film with oil, a 4 quart cast iron casserole pan / roaster / Dutch oven.

2)) In medium size skillet, heat oil over medium-high heat. Add onion, pepper and garlic. Cook, stirring often, until onion is translucent and pepper is tender. Remove from heat. Stir in remaining ingredients except parsley and shrimp. Spoon this into the prepared casserole and bake, covered for about 20 to 30 minutes.

3)) Remove from the oven / Egg; stir in the shrimp, top with parsley, then continue to bake uncovered for an additional 15 to 20 minutes. Serve with Hot pepper sauce on the side (to taste)
.
JB's Tips:

Spring Chicken

Like everyone else is saying, you can cook pretty much anything on the Egg that you can cook on your stove.

A Google search for Cajun Recipes turned up 881,000 hits. I'm pretty sure you can find a few there that will suit your fancy. And you might also consider Creole recipes. There's a difference.

Thing is about Cajun and Creole cooking, you really have to know when to add the ingredients. Too soon or too late in the cooking process will make a big difference in the outcome.

Plus, it's always better to use the ingredients the Cajuns use. Sometimes that's not always possible if your grocery doesn't carry fresh Louisiana products and spices. But like socaleggdude said, you can order it.

Finally, like all recipes, Cajun recipes are subject to the cook's interpretation. Simply by adding, subtracting or tweaking it to your own taste you will have created a recipe suitable to your palate.

Spring "Cajun Dis Creole Dat" Chicken
Spring Texas USA

Frank from Houma

http://www.cajungrocer.com/recipes-c-1170.html

or simply Google

Red Beans and Rice
Jambalaya
Pastalaya
Sauce picante
Gumbo
Crawfish bisque


We have several South Louisiana cookbooks - if you are looking for one, "Talk About Good" is real good. Google it and you will see that Cajun Grocer has it.

Village Idiot

There are some really good, authentic, recipes here.

http://www.nolacuisine.com/

You can find creole and cajun there.

Hungry Celeste

Remember that real cajuns eat just about anything that tastes good....and we're not shy about incorporating new things into our culinary repertoire. My favorite cajun grilling involves fish "on the halfshell": a thick side of snapper, redfish, or black drum, scales & skin still on, grilled skin-side down & brushed with garlic butter & whatever else strikes your fancy. I'm also a fan of grilled softshell crabs, grilled oysters on the halfshell, and barbecued shrimp (the name is a misnomer, see my recipe/technique here (it's at the end of the post): http://bouillie.wordpress.com/2009/08/18/taking-advantage-of-thermal-mass/