Cajun recipes
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille A La Jeannine
Categories: Cajun Appetizers
Servings: 6
1 c Dry white wine 2 lb Andouille or smoked sausage
2 T Honey 1 T Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour
over andouille in a covered skillet. Cook over low heat untill andouille
is tender.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste okay.
Justin Wilson "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Oyster Pate
Categories: Cajun Appetizers
Servings: 6
1 qt Oysters (retain liquid) 1/4 t Garlic powder
1 t Louisiana hot sauce 1/2 t Onion powder
1 T Lea & Perrins Worcestershire 1 x Water (enough to cover oyste
1 x Salt, to taste
Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and a little bacon drippings), shake of garlic and onion powders, shake of
chili powder, and sweet relish. Pulverize well in food processor. Chill
and serve on crackers.
Justin Wilson's "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crawfish or Shrimp Cocktail
Categories: Cajun Appetizers
Servings: 6
1/2 c Heinz chili sauce 1/2 c Catsup
1/2 c Horseradish 1 T Lea & Perrins Worcestershire
1/2 t Salt 1 T Lemon or lime juice
1/2 c Parsley, chopped fine 1 x Louisiana hot sauce
1 x Boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.
Justin Wilson's "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Devilish Eggs
Categories: Cajun Appetizers
Servings: 8
6 ea Hard boiled eggs 2 T Mayonnaise
2 T Poupon mustard 1 T Louisiana hot sauce
1 T Pimentos, mashed 3 T Dill relish
1 x Salt, to taste
Cut the eggs in half. Remove yolk from white and set white aside. Mash
yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crab Meat Alma
Categories: Cajun Appetizers
Servings: 8
1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion
1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped
1 cn (small) mushrooms, drained 3 T Flour
2 c Light cream 2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry 1 x Cayenne pepper
1 x Salt, to taste 1 lb White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour
and add cream. Heat until thickened. Add cheese and heat until it has
melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific
sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With
Inside Help
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun Appetizers
Servings: 25
4 c Onions, finely chopped 1 c Celery, finely chopped
1 c Bell pepper, finely chopped 1 c Parsley, finely chopped
1 c Peanut oil 1 T Garlic, finely chopped
3 c Steak sauce 1/2 c Louisiana hot sauce OR
3 c Ketchup 2 T Cayenne pepper
3 t Salt, to taste 1 c Southern Comfort Liquor
1 lb Andouille sausage
Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with
1 cup sauce. Heat well on stove or in a chafing dish. Serve with small
pieces of French bread or use teethpicks to spear andouille. You will
need plenty of napkins, also, too.
"Other smoked sausages may be used, but we like andouille."
From Justin Wilsons "Outdoor Cooking With Inside Help ."
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Sausage in Tomato Sauce
Categories: Cajun Appetizers
Servings: 10
2 lb Italian Sausage 2 T Olive oil
2 c Tomato sauce 1 t Oregano
1 c Chablis wine 1 lb Mushrooms, fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long
enough to seal it or firm it up. Remove sausage and let cool.
Cut into bite-size pieces. Mix the rest of the ingredients in
the skillet. Bring to a boil. Add sausage and cook for 1 hour
on low heat.
Serve as a hot appetizer.
You may wish to be cautious with the wine at first. Some may
find 1 cup too much.
From Justin Wilson's Outdoor Cooking With Inside Help.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crabby Mushrooms
Categories: Cajun Appetizers
Servings: 8
1 c Crab meat 1 T Bread crumbs
1 T Onions, minced 1 T Parmesan cheese, grated
1 t Salt 2 T Parsley, minced
12 ea Mushroom stems, chopped fine 12 ea Mushroom caps
1 ea Egg, beaten 1 x Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot
sauce, to taste. Stuff mixture into mushroom caps. Bake at
300 degrees until tender, 15 to 30 minutes.
Serve it hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sadie's Shrimp Salad
Categories: Cajun Salads
Servings: 30
2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled
24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped
1 c Celery, finely chopped 2 c Black olives, finely chopped
2 c Dill pickles, chopped
See Sadie's Shrimp Salad Dressing for directions
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sadie's Shrimp Salad Dressing
Categories: Cajun Salads
Servings: 30
1 qt Mayonnaise 1/2 c Olive oil
2 T Louisiana hot sauce 2 T Lemon juice
1 T Lea & Perrins Worcestershire 1 T Mustard
2 T Ketchup
Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving.
You may have to make more dressing if the salad takes it up.
Serves 30 people for a real picnic or party.
"it's good! I garontee! And Sadie is my mother-in-law."
From Justin Wilson's Outdoor Cooking With Inside Help
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Artichoke Salad
Categories: Cajun Salads
Servings: 10
4 ea Fresh artichoke hearts 1 T Wine vinegar
2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce
1 ea Small garlic clove 2 t Salt
1 t Lea & Perrins 3 T Olive oil
1 T Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork.
Add fresh artichoke hearts, and mash with the garlic and salt.
Add olive oil, stir, add lemon juice, stir, add wine vinegar,
stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire
sauce, Mix well. Put canned artichoke hearts in dressing and let
marinate for 1 hour, then eat as is or serve on a bed of greens.
From Justin Wilson's "Outdoor Cooking With Inside Help."
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Picnic Potato Salad
Categories: Cajun Salads
Servings: 24
10 lb Potatoes 1 c Celery, finely chopped
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x Salt, to taste
2 c Onions, finely chopped 1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this the
day before and refrigerate it overnight. You may need to put
a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Mos' Nilly Guacamole
Categories: Cajun Salads
Servings: 10
1 ea Large avocado 2 t Lea & Perrins
1 ea Clove garlic 1 T Salt
4 oz Feta cheese 2 T Olive oil
1 T Poupon or creole mustard 1 T Lemon juice
2 T Wine vinegar 3/4 c Chopped parsley or cilantro
2 t Louisiana hot sauce 1 c Chopped tomatoes
1 x Lettuce, as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and
mash some more. Pour lemon juice over avocado so that it will
keep its color. Stir well. Add olive oil, add Louisiana hot
sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and
add wine vinegar. Stir. Add Mustard. Stir. Crumble a good
quantity of feta cheese in the dressing. Add chopped tomatoes
and parsley. Stir well and serve over lettuce. This is also
good for dipping.
Makes about 3 cups.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cole Slaw
Categories: Cajun Salads
Servings: 10
5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce
2 T Yellow mustard (heaping) 2 T Ketchup
2 T Olive oil 1 T Wine vinegar
1 t Garlic salt 1 T Lea & Perrins
1 ea Juice of mediums size lemon 3 t Salt (to taste)
4 ea Bell peppers, sliced 2 ea Onions, medium, shredded
1 ea Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: No-Name-Yet Salad
Categories: Cajun Salads
Servings: 10
1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion
1/2 t Celery seed 4 ea Eggs, hard boiled
2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed
2 T Dill relish 2 T Mayonnaise (heaping)
1 T Lea & Perrins 2 t Poupon or creole mustard
1/4 t Garlic powder 1 T Olive oil
1 x Salt, to taste 2 t Louisiana hot sauce
2 t Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed,
4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes,
and 2 Tbs dill relish. Add sauce (directions follow). If it
is too soupy, add some crushed saltine crackers.
SAUCE:
Beat mayonnaise and mustard really well, adding olive oil.
Every time you add something, beat. Add all ingredients,
beat the hell out of them. Add to salad.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crawfish and Egg Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard boiled 1 T Durkee's famous sauce
1 lb Chopped crawfish or shrimp 2 T Mayonnaise
1 x Salt, if needed 2 T Dill pickles, finely chopped
1 t Red cayenne pepper 1 t Poupon mustard
To cook crawfish:
In a saucepan bring 2 quarts water to boil with 2 tsp salt and
1/2 tsp of red pepper. Add peeled crawfish tails to water.
Bring to boil and remove from heat immediately. Drain and cool.
Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Justin's Tuna Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise
2 T Dill relish (heaping) 1 t Louisiana hot sauce
2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained
Combine eggs and dill relish. Add the rest of the ingredients,
except tuna, and mix really well. Then add tuna. If the mixture
is dry, add some more mayonnaise.
This is fine for a sandwich.
"Sneak a little on crackers before dinner. GOOD!
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tuna and Avocado Salad
Categories: Cajun Salads
Servings: 4
2 ea Large hard-boiled eggs 2 t Louisiana hot sauce
1 c Avocado, mashed 1/2 c Onion, chopped
1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs)
2 T Dill relish 1 x Fresh lemon juice
1 x Salt to taste
Peel eggs and mash real well with a regular dinner fork (more
or less mince them). Peel avocado and squeeze 1/2 lemon on
it to keep from discoloring. Then mash real well with fork.
Mix these two ingredients real well. Drain water from tuna
and mix with onions, eggs, avocado, dill pickles or relish,
salt, Louisiana hot sauce, and mayonnaise. Serve over
lettuce.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Catfish and Crawfish Mold
Categories: Cajun Salads
Servings: 8
1 c Chopped parsley 1 c Cream cheese
1/2 c Dry white wine 1 x Salt, to taste
1 T Lemon juice 1 lb Catfish meat, cooked
1 t Louisiana hot sauce 1 lb Crawfish meat, cooked
1 T Lea & Perrins
Chop catfish and crawfish in food processor. Add wine, parsley,
lemon juice, and salt. Mix real well. Add hot sauce and
Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese.
Mix well. Refrigerate overnight in a mold. Serve with crackers
or on a bed of lettuce.
You can use shrimp of crawfish aren't available.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Remoulade Sauce
Categories: Cajun Sauces
Servings: 10
1 pt Mayonnaise 1 c Ketchup
1 ea 10 oz bottle Durkee's sauce 2 T Wine vinegar
2 T Lea & Perrins 1/4 c Olive oil
1 c Creole or poupon mustard 2 t Louisiana hot sauce
1/2 c Prepared horseradish 1 x Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are making mayonnaise. Add creole
or poupon mustard, beat some more. Add horseradish, ketchup,
wine vinegar, Lea & Perrins, and louisiana hot sauce, beating
after each ingredient. Pour over shrimp on salad or use as a
sandwich sauce.
"Some of my friends say they even like this over some desserts,
but I don't believe then, no."
From Justin Wilson's "Outdoor cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lisa's Tartar Sauce
Categories: Cajun Sauces
Servings: 10
4 c Mayonnaise 1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins
1 c Chow chow (sour)drained 1 x Bunch green onions, chopped
1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best
flavour. This can be used on all seafood. Tastes good also, to.
Sauce can be stored in the refrigerator for some time.
Justin Wilsons "Outdoor cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Main Dish Sauces
Servings: 8
2 lb Italian sausage 1 c Dried parsley
1 T Garlic, finely chopped 1/2 c Olive oil
1 t Red cayenne pepper 1 c Plain flour
3 T Lea & Perrins 2 c Onions, finely chopped
1 c Celery, finely chopped 1/4 t Dried mint
1/2 c Bell pepper, finely chopped 3 c Tomato sauce
2 c Water 1 x Salt, to taste
2 c Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Justin Wilson's Hush Puppies
Categories: Cajun Breads
Servings: 48
2 c Cornmeal 1 x Ground cayenne pepper
1 c Plain flour 2 ea Eggs, beaten
1 t Baking powder 1 c Buttermilk
1 t Salt 1 c Green onion, finely chopped
1/2 t Soda 2 T Bacon drippings, hot
1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste)
1 x Deep fat for frying
Combine all dry ingredients. Add eggs, buttermilk, onions,
and oil or bacon drippings. Mix well. Drop in deep hot fat
by spoonfuls and brown on all sides.
Now, I said above that this makes 48, I've never counted, so I
don't know for sure. But it sure does make a bunch. The main
reason why I said 48 is because the program, MenuMaster, won't
let you past that field unless you tell it something.
Justin Wilson says, "Hush puppy is an old Southern term that
originated after the Civil War. People didn't have enough for
themselves to eat let alone feed their dogs, so when the old
hounds started barking from hunger, they would throw pieces of
fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Shrimp Soup
Categories: Cajun Soups
Servings: 10
8 c Chicken stock 2 t Louisiana hot sauce
1 c Green onions, chopped 1/2 c Celery, chopped
1 x Salt, to taste 1 T Garlic, diced
1 T Lea & Perrins 1 c Parsley, chopped
2 c White wine, dry 2 lb Shrimp, chopped
Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dehydrator Barbecue Sauce
Categories: Cajun Sauces
Servings: 8
1 c Onions, dehydrated 1 c Ketchup
1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce
1/4 c Parsley, dried 1 T Salt
1/2 c Honey 1/2 t Mint, dried
1 T Lemon juice 1 c Dry white wine
3 T Lea & Perrins 3 T Vinegar
1 T Liquid smoke 1 c Water
Put all the dried ingredients in a pot and add water. Let
it set a little while. Add the wine and the rest of the
ingredients. Cover and cook for several hours. "I use a
food dehydrator to preserve vegetables when they are in
season, then I store them and use them when I need them."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun Sauces
Servings: 8
3 c Dry red wine 3 t Salt
1 c Olive or peanut oil 3 T Poupon mustard
2 T Wine vinegar 2 T Prepared horseradish
2 t Onion powder 3 T Lime juice
1 t Garlic powder 2 t Ground cayenne pepper
Mix all of the ingredients really well and then pour over
whole beef brisket. Let marinate for several hours, or
overnight if possible. Also, use this marinade as a basting
sauce.
Some people may find Justin's 3 cups of dry red wine a little
bit too much for their taste. No problem, use as much as you
like in the sauce, and drink the rest. Sure won't go to waste.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beer Marinade for Beef
Categories: Cajun Sauces
Servings: 8
2 cn Beer (12 oz or 10 oz cans) 2 t Salt
1/2 c Olive oil 1 t Ground cayenne pepper
1 T Wine vinegar 1 T Prepared horseradish
1 t Onion powder 2 T Lemon juice
1 t Garlic powder
Mix all ingredients together and use as a marinade. Then
use as a basting sauce for the meat while it cooks.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Barbecue Sauce
Categories: Cajun Sauces
Servings: 1
3 c Onions, chopped 1/4 c Honey
1 T Garlic, chopped 2 T Lemon juice
1 c Sweet pepper, chopped 1 T Salt
1/2 c Parsley, dried 3 T Lea & Perrins
1 c Dry white wine 1/2 t Mint, dried
3 T Vinegar 1 T Liquid smoke
2 c Ketchup 1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold
them. Bring to a boil. Cook, covered, on low heat for
several hours.
From Justin Wilson's "Outside Cooking with Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Barbecue Sauce au Justin
Categories: Cajun Sauces
Servings: 1
2 c Onion, chopped 1/2 c Wine vinegar
1/2 c Bell pepper, chopped 4 t Salt
1/2 c Olive oil 1/4 c Louisiana hot sauce
2 T Garlic, chopped 1 1/2 c Dry red wine
2 c Ketchup 1/2 t Celery seed
2 T Parsley, dried 1 c Steak sauce
2 T Lemon juice
Saute onions and bell pepper in olive oil. Add garlic, wine
and the rest of the ingredients. Bring to a boil. Cover,
then cook over a low fire for at least 2 hours. Use on finished
barbecue, NOT AS A BASTING SAUCE.
This is garontee to warm the belly.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Doris's Pralines
Categories: Cajun Candies
Servings: 12
4 c Sugar 5 c Pecans
4 T Karo syrup 1 T Butter
1 cn Condensed milk 1 t Vanilla
1 cn Water
Mix all ingredients except butter, vanilla, and pecans.
Cook on low fire until the mixture forms a soft ball in
cold water. Remove from fire. Add butter, vanilla, and
pecans, and beat until the mixture holds its shape. Spoon
onto buttered wax paper (Add old newspaper under your wax
paper.)
If candy gets hard before all is spooned out, add a little
water, and heat over. Or you can let it stand on low heat
while spooning out.
If you have never tasted freshly made pralines, made from
fresh Louisiana pecans, you have just never really lived.
Justin Wilson says, "Doris is the much better half (wife)
of my good friend Gordon Martin, the sheriff of St. James
Parish. Every Christmas Eve we go by to see them after
watching the bonfires that are burned on the levees along
the Mississippi River to light the way for Papa Noel (Santa Claus).
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: All Purpose Marinade
Categories: Cajun Sauces
Servings: 6
3 c Dry white wine 1/2 t Cayenne pepper
1 t Onion powder 1/2 c Soy sauce
1/2 t Garlic powder
Mix all ingredients together. Marinate the meat (beef, pork,
chicken, or game) for 3 to 6 hours, then use the marinade as a
basting sauce as the meat cooks on the grill.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marinade for Lamb or Goat
Categories: Cajun Sauces
Servings: 6
4 c Chablis wind 1 c Green creme de menthe
1 T Onion powder 1 t Dried mint (crushed)
2 T Louisiana hot sauce 1 c Soy sauce
1 c Water 2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then
use the marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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Title: Andouille A La Jeannine
Categories: Cajun Appetizers
Servings: 6
1 c Dry white wine 2 lb Andouille or smoked sausage
2 T Honey 1 T Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour
over andouille in a covered skillet. Cook over low heat untill andouille
is tender.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste okay.
Justin Wilson "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Oyster Pate
Categories: Cajun Appetizers
Servings: 6
1 qt Oysters (retain liquid) 1/4 t Garlic powder
1 t Louisiana hot sauce 1/2 t Onion powder
1 T Lea & Perrins Worcestershire 1 x Water (enough to cover oyste
1 x Salt, to taste
Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and a little bacon drippings), shake of garlic and onion powders, shake of
chili powder, and sweet relish. Pulverize well in food processor. Chill
and serve on crackers.
Justin Wilson's "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crawfish or Shrimp Cocktail
Categories: Cajun Appetizers
Servings: 6
1/2 c Heinz chili sauce 1/2 c Catsup
1/2 c Horseradish 1 T Lea & Perrins Worcestershire
1/2 t Salt 1 T Lemon or lime juice
1/2 c Parsley, chopped fine 1 x Louisiana hot sauce
1 x Boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.
Justin Wilson's "Gourmet and Gourmand Cookbook"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Devilish Eggs
Categories: Cajun Appetizers
Servings: 8
6 ea Hard boiled eggs 2 T Mayonnaise
2 T Poupon mustard 1 T Louisiana hot sauce
1 T Pimentos, mashed 3 T Dill relish
1 x Salt, to taste
Cut the eggs in half. Remove yolk from white and set white aside. Mash
yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crab Meat Alma
Categories: Cajun Appetizers
Servings: 8
1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion
1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped
1 cn (small) mushrooms, drained 3 T Flour
2 c Light cream 2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry 1 x Cayenne pepper
1 x Salt, to taste 1 lb White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour
and add cream. Heat until thickened. Add cheese and heat until it has
melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific
sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With
Inside Help
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Andouille in Comforting Barbecue Sauce
Categories: Cajun Appetizers
Servings: 25
4 c Onions, finely chopped 1 c Celery, finely chopped
1 c Bell pepper, finely chopped 1 c Parsley, finely chopped
1 c Peanut oil 1 T Garlic, finely chopped
3 c Steak sauce 1/2 c Louisiana hot sauce OR
3 c Ketchup 2 T Cayenne pepper
3 t Salt, to taste 1 c Southern Comfort Liquor
1 lb Andouille sausage
Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with
1 cup sauce. Heat well on stove or in a chafing dish. Serve with small
pieces of French bread or use teethpicks to spear andouille. You will
need plenty of napkins, also, too.
"Other smoked sausages may be used, but we like andouille."
From Justin Wilsons "Outdoor Cooking With Inside Help ."
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Sausage in Tomato Sauce
Categories: Cajun Appetizers
Servings: 10
2 lb Italian Sausage 2 T Olive oil
2 c Tomato sauce 1 t Oregano
1 c Chablis wine 1 lb Mushrooms, fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long
enough to seal it or firm it up. Remove sausage and let cool.
Cut into bite-size pieces. Mix the rest of the ingredients in
the skillet. Bring to a boil. Add sausage and cook for 1 hour
on low heat.
Serve as a hot appetizer.
You may wish to be cautious with the wine at first. Some may
find 1 cup too much.
From Justin Wilson's Outdoor Cooking With Inside Help.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crabby Mushrooms
Categories: Cajun Appetizers
Servings: 8
1 c Crab meat 1 T Bread crumbs
1 T Onions, minced 1 T Parmesan cheese, grated
1 t Salt 2 T Parsley, minced
12 ea Mushroom stems, chopped fine 12 ea Mushroom caps
1 ea Egg, beaten 1 x Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot
sauce, to taste. Stuff mixture into mushroom caps. Bake at
300 degrees until tender, 15 to 30 minutes.
Serve it hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sadie's Shrimp Salad
Categories: Cajun Salads
Servings: 30
2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled
24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped
1 c Celery, finely chopped 2 c Black olives, finely chopped
2 c Dill pickles, chopped
See Sadie's Shrimp Salad Dressing for directions
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sadie's Shrimp Salad Dressing
Categories: Cajun Salads
Servings: 30
1 qt Mayonnaise 1/2 c Olive oil
2 T Louisiana hot sauce 2 T Lemon juice
1 T Lea & Perrins Worcestershire 1 T Mustard
2 T Ketchup
Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving.
You may have to make more dressing if the salad takes it up.
Serves 30 people for a real picnic or party.
"it's good! I garontee! And Sadie is my mother-in-law."
From Justin Wilson's Outdoor Cooking With Inside Help
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Artichoke Salad
Categories: Cajun Salads
Servings: 10
4 ea Fresh artichoke hearts 1 T Wine vinegar
2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce
1 ea Small garlic clove 2 t Salt
1 t Lea & Perrins 3 T Olive oil
1 T Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork.
Add fresh artichoke hearts, and mash with the garlic and salt.
Add olive oil, stir, add lemon juice, stir, add wine vinegar,
stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire
sauce, Mix well. Put canned artichoke hearts in dressing and let
marinate for 1 hour, then eat as is or serve on a bed of greens.
From Justin Wilson's "Outdoor Cooking With Inside Help."
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Picnic Potato Salad
Categories: Cajun Salads
Servings: 24
10 lb Potatoes 1 c Celery, finely chopped
8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped
2 c Dill relish 1 1/2 pt Mayonnaise
1 c Sweet relish 1/2 c Yellow mustard
2 c Salad olives, chopped 1 x Salt, to taste
2 c Onions, finely chopped 1 x Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this the
day before and refrigerate it overnight. You may need to put
a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Mos' Nilly Guacamole
Categories: Cajun Salads
Servings: 10
1 ea Large avocado 2 t Lea & Perrins
1 ea Clove garlic 1 T Salt
4 oz Feta cheese 2 T Olive oil
1 T Poupon or creole mustard 1 T Lemon juice
2 T Wine vinegar 3/4 c Chopped parsley or cilantro
2 t Louisiana hot sauce 1 c Chopped tomatoes
1 x Lettuce, as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and
mash some more. Pour lemon juice over avocado so that it will
keep its color. Stir well. Add olive oil, add Louisiana hot
sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and
add wine vinegar. Stir. Add Mustard. Stir. Crumble a good
quantity of feta cheese in the dressing. Add chopped tomatoes
and parsley. Stir well and serve over lettuce. This is also
good for dipping.
Makes about 3 cups.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cole Slaw
Categories: Cajun Salads
Servings: 10
5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce
2 T Yellow mustard (heaping) 2 T Ketchup
2 T Olive oil 1 T Wine vinegar
1 t Garlic salt 1 T Lea & Perrins
1 ea Juice of mediums size lemon 3 t Salt (to taste)
4 ea Bell peppers, sliced 2 ea Onions, medium, shredded
1 ea Large cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: No-Name-Yet Salad
Categories: Cajun Salads
Servings: 10
1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion
1/2 t Celery seed 4 ea Eggs, hard boiled
2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed
2 T Dill relish 2 T Mayonnaise (heaping)
1 T Lea & Perrins 2 t Poupon or creole mustard
1/4 t Garlic powder 1 T Olive oil
1 x Salt, to taste 2 t Louisiana hot sauce
2 t Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed,
4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes,
and 2 Tbs dill relish. Add sauce (directions follow). If it
is too soupy, add some crushed saltine crackers.
SAUCE:
Beat mayonnaise and mustard really well, adding olive oil.
Every time you add something, beat. Add all ingredients,
beat the hell out of them. Add to salad.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Crawfish and Egg Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard boiled 1 T Durkee's famous sauce
1 lb Chopped crawfish or shrimp 2 T Mayonnaise
1 x Salt, if needed 2 T Dill pickles, finely chopped
1 t Red cayenne pepper 1 t Poupon mustard
To cook crawfish:
In a saucepan bring 2 quarts water to boil with 2 tsp salt and
1/2 tsp of red pepper. Add peeled crawfish tails to water.
Bring to boil and remove from heat immediately. Drain and cool.
Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
pickles. Mix mustard, Durkee's, and mayonnaise and add to egg
mixture. If needed, add more pepper and salt.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Justin's Tuna Salad
Categories: Cajun Salads
Servings: 8
3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise
2 T Dill relish (heaping) 1 t Louisiana hot sauce
2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained
Combine eggs and dill relish. Add the rest of the ingredients,
except tuna, and mix really well. Then add tuna. If the mixture
is dry, add some more mayonnaise.
This is fine for a sandwich.
"Sneak a little on crackers before dinner. GOOD!
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tuna and Avocado Salad
Categories: Cajun Salads
Servings: 4
2 ea Large hard-boiled eggs 2 t Louisiana hot sauce
1 c Avocado, mashed 1/2 c Onion, chopped
1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs)
2 T Dill relish 1 x Fresh lemon juice
1 x Salt to taste
Peel eggs and mash real well with a regular dinner fork (more
or less mince them). Peel avocado and squeeze 1/2 lemon on
it to keep from discoloring. Then mash real well with fork.
Mix these two ingredients real well. Drain water from tuna
and mix with onions, eggs, avocado, dill pickles or relish,
salt, Louisiana hot sauce, and mayonnaise. Serve over
lettuce.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Catfish and Crawfish Mold
Categories: Cajun Salads
Servings: 8
1 c Chopped parsley 1 c Cream cheese
1/2 c Dry white wine 1 x Salt, to taste
1 T Lemon juice 1 lb Catfish meat, cooked
1 t Louisiana hot sauce 1 lb Crawfish meat, cooked
1 T Lea & Perrins
Chop catfish and crawfish in food processor. Add wine, parsley,
lemon juice, and salt. Mix real well. Add hot sauce and
Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese.
Mix well. Refrigerate overnight in a mold. Serve with crackers
or on a bed of lettuce.
You can use shrimp of crawfish aren't available.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Remoulade Sauce
Categories: Cajun Sauces
Servings: 10
1 pt Mayonnaise 1 c Ketchup
1 ea 10 oz bottle Durkee's sauce 2 T Wine vinegar
2 T Lea & Perrins 1/4 c Olive oil
1 c Creole or poupon mustard 2 t Louisiana hot sauce
1/2 c Prepared horseradish 1 x Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil
gradually. Beat as if you are making mayonnaise. Add creole
or poupon mustard, beat some more. Add horseradish, ketchup,
wine vinegar, Lea & Perrins, and louisiana hot sauce, beating
after each ingredient. Pour over shrimp on salad or use as a
sandwich sauce.
"Some of my friends say they even like this over some desserts,
but I don't believe then, no."
From Justin Wilson's "Outdoor cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Lisa's Tartar Sauce
Categories: Cajun Sauces
Servings: 10
4 c Mayonnaise 1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins
1 c Chow chow (sour)drained 1 x Bunch green onions, chopped
1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best
flavour. This can be used on all seafood. Tastes good also, to.
Sauce can be stored in the refrigerator for some time.
Justin Wilsons "Outdoor cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Main Dish Sauces
Servings: 8
2 lb Italian sausage 1 c Dried parsley
1 T Garlic, finely chopped 1/2 c Olive oil
1 t Red cayenne pepper 1 c Plain flour
3 T Lea & Perrins 2 c Onions, finely chopped
1 c Celery, finely chopped 1/4 t Dried mint
1/2 c Bell pepper, finely chopped 3 c Tomato sauce
2 c Water 1 x Salt, to taste
2 c Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off
in olive oil (about half cook it), remove from pan and put
aside, Add flour to oil that was used and make roux. Add
onions, celery, and bell pepper. Stir and cook until tender
or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper,
Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
Stir real well. Bring to a bubbly boil and add salt, to taste.
Add sausage. Bring back to a boil. Turn heat down to simmer.
Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese.
From Justin Wilson's "Outdoor Cooking With Indoor Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Justin Wilson's Hush Puppies
Categories: Cajun Breads
Servings: 48
2 c Cornmeal 1 x Ground cayenne pepper
1 c Plain flour 2 ea Eggs, beaten
1 t Baking powder 1 c Buttermilk
1 t Salt 1 c Green onion, finely chopped
1/2 t Soda 2 T Bacon drippings, hot
1/2 c Parsley, finely chopped 1/2 t Garlic powder (to taste)
1 x Deep fat for frying
Combine all dry ingredients. Add eggs, buttermilk, onions,
and oil or bacon drippings. Mix well. Drop in deep hot fat
by spoonfuls and brown on all sides.
Now, I said above that this makes 48, I've never counted, so I
don't know for sure. But it sure does make a bunch. The main
reason why I said 48 is because the program, MenuMaster, won't
let you past that field unless you tell it something.
Justin Wilson says, "Hush puppy is an old Southern term that
originated after the Civil War. People didn't have enough for
themselves to eat let alone feed their dogs, so when the old
hounds started barking from hunger, they would throw pieces of
fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Shrimp Soup
Categories: Cajun Soups
Servings: 10
8 c Chicken stock 2 t Louisiana hot sauce
1 c Green onions, chopped 1/2 c Celery, chopped
1 x Salt, to taste 1 T Garlic, diced
1 T Lea & Perrins 1 c Parsley, chopped
2 c White wine, dry 2 lb Shrimp, chopped
Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dehydrator Barbecue Sauce
Categories: Cajun Sauces
Servings: 8
1 c Onions, dehydrated 1 c Ketchup
1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce
1/4 c Parsley, dried 1 T Salt
1/2 c Honey 1/2 t Mint, dried
1 T Lemon juice 1 c Dry white wine
3 T Lea & Perrins 3 T Vinegar
1 T Liquid smoke 1 c Water
Put all the dried ingredients in a pot and add water. Let
it set a little while. Add the wine and the rest of the
ingredients. Cover and cook for several hours. "I use a
food dehydrator to preserve vegetables when they are in
season, then I store them and use them when I need them."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun Sauces
Servings: 8
3 c Dry red wine 3 t Salt
1 c Olive or peanut oil 3 T Poupon mustard
2 T Wine vinegar 2 T Prepared horseradish
2 t Onion powder 3 T Lime juice
1 t Garlic powder 2 t Ground cayenne pepper
Mix all of the ingredients really well and then pour over
whole beef brisket. Let marinate for several hours, or
overnight if possible. Also, use this marinade as a basting
sauce.
Some people may find Justin's 3 cups of dry red wine a little
bit too much for their taste. No problem, use as much as you
like in the sauce, and drink the rest. Sure won't go to waste.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beer Marinade for Beef
Categories: Cajun Sauces
Servings: 8
2 cn Beer (12 oz or 10 oz cans) 2 t Salt
1/2 c Olive oil 1 t Ground cayenne pepper
1 T Wine vinegar 1 T Prepared horseradish
1 t Onion powder 2 T Lemon juice
1 t Garlic powder
Mix all ingredients together and use as a marinade. Then
use as a basting sauce for the meat while it cooks.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Barbecue Sauce
Categories: Cajun Sauces
Servings: 1
3 c Onions, chopped 1/4 c Honey
1 T Garlic, chopped 2 T Lemon juice
1 c Sweet pepper, chopped 1 T Salt
1/2 c Parsley, dried 3 T Lea & Perrins
1 c Dry white wine 1/2 t Mint, dried
3 T Vinegar 1 T Liquid smoke
2 c Ketchup 1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold
them. Bring to a boil. Cook, covered, on low heat for
several hours.
From Justin Wilson's "Outside Cooking with Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Barbecue Sauce au Justin
Categories: Cajun Sauces
Servings: 1
2 c Onion, chopped 1/2 c Wine vinegar
1/2 c Bell pepper, chopped 4 t Salt
1/2 c Olive oil 1/4 c Louisiana hot sauce
2 T Garlic, chopped 1 1/2 c Dry red wine
2 c Ketchup 1/2 t Celery seed
2 T Parsley, dried 1 c Steak sauce
2 T Lemon juice
Saute onions and bell pepper in olive oil. Add garlic, wine
and the rest of the ingredients. Bring to a boil. Cover,
then cook over a low fire for at least 2 hours. Use on finished
barbecue, NOT AS A BASTING SAUCE.
This is garontee to warm the belly.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Doris's Pralines
Categories: Cajun Candies
Servings: 12
4 c Sugar 5 c Pecans
4 T Karo syrup 1 T Butter
1 cn Condensed milk 1 t Vanilla
1 cn Water
Mix all ingredients except butter, vanilla, and pecans.
Cook on low fire until the mixture forms a soft ball in
cold water. Remove from fire. Add butter, vanilla, and
pecans, and beat until the mixture holds its shape. Spoon
onto buttered wax paper (Add old newspaper under your wax
paper.)
If candy gets hard before all is spooned out, add a little
water, and heat over. Or you can let it stand on low heat
while spooning out.
If you have never tasted freshly made pralines, made from
fresh Louisiana pecans, you have just never really lived.
Justin Wilson says, "Doris is the much better half (wife)
of my good friend Gordon Martin, the sheriff of St. James
Parish. Every Christmas Eve we go by to see them after
watching the bonfires that are burned on the levees along
the Mississippi River to light the way for Papa Noel (Santa Claus).
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: All Purpose Marinade
Categories: Cajun Sauces
Servings: 6
3 c Dry white wine 1/2 t Cayenne pepper
1 t Onion powder 1/2 c Soy sauce
1/2 t Garlic powder
Mix all ingredients together. Marinate the meat (beef, pork,
chicken, or game) for 3 to 6 hours, then use the marinade as a
basting sauce as the meat cooks on the grill.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marinade for Lamb or Goat
Categories: Cajun Sauces
Servings: 6
4 c Chablis wind 1 c Green creme de menthe
1 T Onion powder 1 t Dried mint (crushed)
2 T Louisiana hot sauce 1 c Soy sauce
1 c Water 2 T Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then
use the marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"
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