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Bayou Recipes - Cajun, Creole and Islano!

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Meat & Poultry Recipes Disk 161

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2 pounds chicken pieces
nonstick spray coating
2 tablespoons nonfat milk
2 tablespoons onion powder
1/2 dried thyme, crushed
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
1/8 teaspoon black pepper

Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 x 9 x 2-inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.




1 tablespoon corn oil
2 ounces chicken breast -- cut into 3/4-inch cubes
black pepper
cayenne pepper
2 ounces andouille sausage
1 ounce bell pepper -- cut in strips
1 ounce red onions -- cut in strips
1 teaspoon garlic
4 ounces marinara sauce
2 ounces hickory smoked barbecue sauce
1/2 cup provolone cheese
1/2 cup smoked gouda cheese
10 ounces rigatoni pasta

green onions -- chopped
cilantro leaves

Season chicken with salt, black pepper, cayenne and cumin. Sauté chicken and andouille in corn oil until chicken loses raw color. Add bell pepper, onion and garlic. Cook until vegetables are limp. Add marinara and barbecue sauce. Bring to a boil.
Place cooked rigatoni pasta in a bowl. Pour Sautéed mixture on top of pasta. Top with Provolone and Gouda cheeses. Garnish with green onions and cilantro leaves.




1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops

Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also.



BAYOU CHICKEN  >Back to Top<

1/2 cup lemon juice
1/4 cup hot pepper sauce
3 Tablespoons Cajun seasoning
2 pounds fresh chicken
1 gallon zippered storage bag

Combine liquid ingredients and spices in bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours. Drain chicken and discard marinade. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.




4 pounds trimmed beef brisket
2 garlic cloves, minced
2 Tablespoons minced bell pepper
1 large onion, sliced
salt, red and black pepper

In large heavy pot, brown beef in its own fat. Pour off fat. Sprinkle minced garlic and green pepper on brisket and place sliced onion on top. Cover and cook over low heat for 1 hour. Put meat in shallow pan to cool. Cut across grain into serving-size slices. Return to pot; sprinkle with seasonings. Cover and simmer 2 hours. Turn slices once. Servings: 6



BEEF BRISKET  >Back to Top<

2 to 5 pound brisket
Meat marinade
18 ounce bottle barbecue sauce
Salt and pepper to taste

Marinate brisket overnight in meat marinade. Pour bottle of barbecue sauce and seasoning over brisket; cover with foil and bake at 275F for 5 hours. Servings: 4




1 pound round steak
2 Tablespoons vegetable oil
1/2 cup chopped onions
1/4 cup chop can mushroom
1/2 cup chopped parsley
1/2 cup chopped green onion
1 teaspoon Creole seasoning
1/2 Tall-purpose flour
1/4 cup chop bell pepper
1/4 cup Ro-tel tomatoes
3/4 cup water

Cut steak into bite size pieces. Sprinkle with seasoning; mix & set aside 15 minutes. Brown meat in 1 Tablespoon oil, set aside. In medium saucepan, make roux with flour & remaining oil. Add onion, bell pepper, mushroom & meat; cook 5 minutes. Add Ro-tel tomatoes & water. Cook 15 minutes. Add green onion & parsley. Cook covered 45 min or tender. Add water if needed. Servings: 4




16 (3-ounce) skinless chicken breast
2 tablespoons salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon paprika
3/4 pound sweet butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inches thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece.

Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2-inch thick. Let the chicken come to room temperature before blackening.

Thoroughly combine the seasoning mix ingredients in a small bowl.

Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven.

Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet.

Use any remaining seasoning mix in another recipe. Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one.

Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as
it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more.

Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets.

Note: Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens.




2 Tablespoons butter
1 clove garlic, minced
1 small onion, chopped
1 Tablespoon parsley, chopped
6 peppercorns
1 clove
1 bay leaf
salt and pepper to taste
2 Tablespoons flour
1 Cup beef broth
1/3 Cup burgundy

Warm the oil in an iron skillet. Cook the garlic, onion, and seasonings in the oil till the onion is soft. Lower the heat and add the flour to the pot. Whisk till smooth and keep stirring till the flour is a light brown. Raise the heat to medium and add the beef broth. Stir constantly. Bring to a boil. Reduce the heat to a simmer and cook about 10 minutes. Add the burgundy and warm through. Remove the bay leaf before serving. This is delicious with red meat or venison.



BOUDIN BALLS  >Back to Top<

1 pound Cooked Boudin
2 eggs , slightly beaten
Seasoned Italian bread crumbs
Cooking Oil

Remove the boudin from the casing. Form dressing into balls about the size of a whole walnut shell. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.



BOUDIN RECIPE  >Back to Top<

20 pounds pork
10 pounds pork livers
10 onions
2 or 3 bunches of celery
5 or 6 bell peppers
salt, to taste
cayenne pepper, to taste
black pepper, to taste
4 or 5 pounds green onions
lots of rice

First, take the pork and you cook it real slow. About two to two and a half hours. Then, cook the pork livers real slow - about a hour and a half. While this is cooking, dice up the onions, celery, bell peppers. The onions can be red, or white, but yellow are the best. The bell peppers ... put a couple of the red ones or yellow ones to add color in with the green. Cook them all up with plenty of salt, cayenne, and black pepper. Put enough water so they can cook right. Cook until they are nice and soft. Dice up the green onions. Make a lot of rice. Enough to add when you start grinding it all up. Maybe a big pot so the rice is a third the size of the meet. When the livers and pork are done set them out to cool. Keep the broth, because you'll need it. When cool, grind the pork and liver up together. Mix the rice and the cooked bell peppers, onions and celery together with the chopped green onions. Put the broth, 2 parts ground meet and one part rice together and mix them well. Taste it and see if you like it. Add more salt or pepper if you need. It should be kind of thick so you can handle it like a ball. If it's too thin, drain off the fluid. But, it usually don't get thin. Now you can either put it into casings or roll it into golf balls and deep fry with a coating like you do chicken.




1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth

Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm. Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened. Put the meatballs back in the skillet with the gravy and heat through. Serve over rice.




1 good-quality smoky ham (not an actual Smithfield country ham, but a brine-cured "city" ham), about 15 pounds, brought to room temperature
1/2 cup whole-grain mustard
1/2 cup packed golden-brown sugar
1/3 cup honey
1 teaspoon Tabasco Pepper Sauce
1-1/2 cups bourbon

Position a rack in the lower third of the oven and preheat to 325 degrees F. If the ham has a rind, pull it away with your fingers. With a thin, sharp knife, slice away all but 1/4-inch of any fat on the upper surface. Score a diamond pattern about 1/8 inch deep into the upper surface of the ham. Set the ham, scored side up, on a rack in a shallow roasting pan just large enough to hold it. Add 3 cups water to the pan. Set the pan in the oven and bake the ham for 1-1/2 hours.

Meanwhile, in a small bowl, stir together the mustard, brown sugar, honey and Tabasco.

Pour off the water from the pan. Spread the mustard mixture evenly over the upper surface of the ham, using it all. Add the bourbon to the pan. Bake the ham, basting every 10 minutes with the bourbon and the accumulated pan juices, until the ham is richly browned and thoroughly heated through, another 30 to 40 minutes. Transfer to a cutting board.

Let the ham rest for at least 15 minutes before carving. Serve hot, warm or at room temperature. Yield: 12 servings with leftovers




1 small bottle soy sauce
1 pint bourbon
2 filets

Marinate the steaks overnight in a mixture of the soy sauce and bourbon. You can either broil the steaks or grill them. Grilling tastes best. Baste as necessary with the sauce during cooking.




2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons Cajun seasoning
1 tablespoon margarine
8 slices each green and sweet red pepper
4 large fresh mushrooms sliced
1 green onion, sliced
1 tablespoon cornstarch
2 cups half and half, divided
1/4 tsp dried basil
1/4 tsp lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces bow tie pasta, cooked and drained
Grated Parmesan cheese
Fresh parsley

Place chicken and Cajun seasoning in a resealable plastic bag; toss or shake to coat. In a large nonstick skillet over medium heat, sauté chicken in margarine until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion, cook and stir for 2-3 minutes. Reduce heat. Mix cornstarch with a little half and half, and add along with remainder of half and half and seasonings; heat through. Add cooked pasta and toss; heat through. Transfer to serving dish and sprinkle with Parmesan cheese. Garnish with chopped red pepper and snipped fresh parsley.

NOTE: The fat content has been reduced by 1/2 from the original by cutting the margarine in half and using half and half instead of heavy cream.



BUTT IN THE BAG  >Back to Top<

2 (2-inch) Boston butt steaks seasoned
1 pound pure pork smoked sausage
1 large onion
1 bell pepper

1 foil bag for oven

Leave the steaks whole and put them in bag. Cut the sausage into chunks of your desire. Cut up the onions and bell pepper into large slices. Add garlic. Put it all in the bag, and shake it up. You can add seasoning if you like the kick. Add 1 cup of water to the bag. Place on shallow pan; Be sure to roll the bag at the top. Put it into the oven for two hours at 350. Check it and if you want to brown meat open bag at about 1hr.and 40 min. Serve with mash potatoes. Good stuff. Servings: 4




4 cups onions, finely chopped
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
1 cup parsley, finely chopped
1 cup peanut oil
1 tablespoon garlic, finely chopped
3 cups steak sauce
1/2 cup Louisiana hot sauce
3 cups ketchup
salt, to taste
1 cup Southern Comfort
1 pound andouille sausage

Sauté 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 pound 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 toothpicks to spear andouille. You will need plenty of napkins, also, too. Other smoked sausages may be used, but we like andouille.



CAJUN BACK RIBS  >Back to Top<

4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes. Servings: 4




1/ pound ground beef
1 medium stalk celery, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 teaspoons Cajun or Creole seasoning
2 cups uncooked instant rice
1 cup water
8 medium fresh okra, sliced, or 1 cup frozen (thawed) cut okra
2 medium tomatoes, chopped (1-1/2 cups)
1 small green bell pepper, chopped (1/2 cup)
2 cans (11-1/2 ounces each) lightly tangy eight-vegetable juice

Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery, onion and Cajun seasoning in skillet about 4 minutes, stirring frequently, until beef is brown and vegetables are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or until rice is tender.




1 pound ground beef
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 teaspoon garlic-flavored or regular vegetable oil
4 crusty hamburger buns, split, lightly toasted
2 to 4 tablespoons chopped fresh parsley

2 teaspoons garlic-flavored or regular vegetable oil
1 large Spanish onion, thinly sliced
1/2 teaspoon salt
1 can (14-1/2 ounces) Cajun-style stewed tomatoes
1/2 teaspoon dried thyme leaves

To make sauce: In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes. Add tomatoes and thyme; bring to a broil. Reduce heat; simmer 8 to 10 minutes or until sauce thickens slightly. Meanwhile shape ground beef into four 1/2-inch thick patties. Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1 teaspoon oil. Heat large heavy nonstick skillet over medium heat 5 minutes. Place patties in skillet; pan-broil 10 to 12 minutes or until centers are no longer pink, turning once. Spoon approx. 1/2 of sauce onto bottom halves or rolls; top with patties. Spoon remaining sauce over patties; sprinkle with parsley. Close with roll tops. Serve immediately. Makes 4 servings (serving size: 1

Note: Mexican-style stewed tomatoes may be substituted for Cajun-style. To grill, place patties on grid over medium, ash-covered coals. Grill uncovered, 11 to 13 minutes or until centers are no longer pink, turning once.



CAJUN BACK RIBS  >Back to Top<

4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.




2 pounds ground beef
2 pounds ground pork
4 cups cooked rice
4 large onions -- minced
10 cloves garlic (up to 25) -- minced
6 small hot Chile peppers -- diced
2 stalks celery -- minced
1 large sweet red pepper -- minced
1 large sweet green pepper -- minced
2 medium leeks -- minced
6 green onions -- minced
1 cup minced parsley
1/3 cup minced cilantro
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon savory

Mix together all ingredients in a large bowl. Stuff into sausage casings.




6 tablespoons plus 2 teaspoons spicy Cajun seasoning, divided
2 cups seasoned bread crumbs
1 pound chicken tenderloins
1 cup vegetable oil
2 cup milk
4 ounces butter
1 jar Dijon mustard

Add the Cajun seasonings to the bread crumbs and toss the chicken tenders in the mix to coat well. Heat the oil until bread crumbs fry when sprinkled in. Fry the chicken until golden brown, about 1 minute.

Bring the milk and the butter to a rapid boil, whisk in the mustard and heat. Add the chicken to the sauce and warm through, sprinkle with 2 teaspoons of Cajun seasoning and serve. Yield: 4 servings





2 cups cooked chicken -- chunked
1 tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon dried basil
1/4 teaspoon dried thyme leaves
2 cups iceberg lettuce -- torn into 1-inch pieces
1 cup romaine lettuce -- torn into 1-inch pieces
1 medium green pepper -- chopped
1 cup mushrooms -- sliced
1 cup cauliflower flowerets
1 cup grated carrots
1/2 cup sunflower seeds

Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper, basil and thyme in a medium-sized mixing bowl. Mix well. Cover and refrigerate for 1 hour.
Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. Add chicken (including marinade). Sprinkle with sunflower seeds.




2-1/2 pounds chicken wings, separated and trimmed
3/4 cup plain yogurt
2/3 cup Louisiana hot sauce
2 teaspoons garlic powder
1 cup flour
1/2 cup Cajun seasoning
oil - for frying

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and Cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F. This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel. Serves 2 to 4




12 chicken wings, tips removed
5 bay leaves, crumbled into small bits
3/4 teaspoons caraway seeds
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoons ground cumin
3/4 teaspoons ground coriander
4 garlic cloves, finely chopped
1-1/2 teaspoon dry mustard
2 teaspoons paprika, preferably Hungarian
3/4 teaspoons dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice

De-fat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Yield: 4 servings




1 pound 1-inch chicken chunks
4 kielbasa type sausage, sliced into 1/4-inch rings (spicy)
1 pound frozen chuck wagon corn
1 can black beans (drained)
1 cup diced onion
2 medium bell peppers diced (1 green/1 yellow or red)
3 to 4 medium tomatoes diced
1 Tablespoon Tony Catchery's Creole Seasoning (or Cayenne Pepper and
season salt and black pepper if the other is unavailable)
4 Tablespoons vegetable oil

Cook chicken in and Sausage with seasoning in 2 Tablespoons oil. In large pot add corn, onion, bell pepper and 2 Tablespoons oil and cook until tender. Mix meat with vegetable mixture and continue to cook. Add black beans and tomatoes and continue to cook until beans and tomatoes are warm. Serve by itself or over Rice.




1 egg
1 pound gizzards
1/4 cup cornbread mix

Mix the cornbread mix into 1 or 2 eggs in a bowl. Cover the gizzards with it. Sprinkle some Zataran's Cajun Spice over both sides to taste while frying them in a pan over light oil. Make sure you cook them almost to burning to get the best taste.




1 tablespoon canola oil
1 large onion, finely chopped
4 medium garlic cloves, minced
3 tablespoons jalapeno peppers, minced
2 tablespoons sun-dried tomatoes, minced
1/3 cup tomato paste
3 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 pound lean ground turkey (breast meat if possible)
1 pound lean ground beef
1/2 cup bread crumbs
1/2 cup low-fat milk

2 cups plum tomatoes, finely diced
1/2 cup white onion, finely minced
1/2 cup cilantro, minced
2 tablespoons cider vinegar
1 teaspoon sugar

Heat the oil in a large skillet over medium-low heat. Add the onion and garlic; sauté until soft, but not browned. Transfer to a large mixing bowl. Add the peppers, sun dried tomatoes, tomato paste, chili powder, cumin, and cayenne to the onion mixture, combining well. Add the turkey, ground beef, bread crumbs, and milk, combining thoroughly. Transfer to a 9 x 5-inch loaf pan. Bake in a preheated 350° oven 1-1/2 hours. Test for doneness. Remove from the oven and let rest 10 minutes before slicing.

Combine the tomatoes, onion, cilantro, vinegar, and sugar. Serve with the meatloaf.
Serves 8.



CAJUN MEATLOAF 1  >Back to Top<

1 medium yellow onion -- chopped
1 rib celery -- chopped
1/2 medium green bell pepper -- chopped
2 green onions -- minced
1 clove garlic -- minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper -- freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs -- fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs -- slightly beaten

Preheat the oven to 375F. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and Tabasco sauce in a medium bowl.

Melt the butter in a heavy 10 inch skillet over moderate heat. Add the vegetable/spice mixture, and cook, uncovered, for 6 minutes, stirring constantly, until the onions and peppers are soft. Remove from the heat & let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup, & bread crumbs.

In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture. Pack the meat mixture into a greased, 9 x 5 x 3-inch loaf pan.

****At this point the meatloaf can be covered tightly with aluminum foil and stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer). If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch round, then cut in half, freeze.

Bake the meatloaf, uncovered, for 50 - 55 minutes or until it is dark brown & pulls away from the sides of the pan. Allow to rest 10 minutes before slicing.

****Serving Later:

From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with aluminum foil. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan; serve as in step # 4.

To Microwave: Replace the foil with plastic wrap vented on one side. Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100% power) for 10 minutes. Rotate the plate 90 degrees & microwave on High(100% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180F. - about 10 minutes longer. Serve as in step # 4.



CAJUN MEATLOAF 2  >Back to Top<

1 tablespoon olive oil
1 medium onion, coarsely chopped
4 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon paprika
3/4 teaspoon salt
Pinch of cayenne pepper
1 cup tomato juice
1 pound each: ground beef or ground turkey and ground pork
2 slices whole-wheat or white bread, torn into small pieces
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon hot pepper sauce

Preheat oven to 350 degrees. Warm oil in large skillet over high heat. Add onion, garlic, chili powder, paprika, salt and cayenne. Cover, reduce heat to low and cook, stirring occasionally until onion is softened but not browned, about 10 minutes. Remove skillet from heat, stir in the tomato juice and set mixture aside to cool slightly.

Combine beef and pork in large bowl. Add bread, eggs, Worcestershire, sugar, hot sauce and onion mixture; mix lightly but thoroughly. Place mixture in a 9-by-5-by-3-inch loaf pan. Bake 55 minutes or until a meat thermometer inserted in the center registers 160 degrees. Let stand 5 to 10 minutes before slicing. Serves 6.

Note: Ground turkey can replace either the beef or the pork. If you use a combination of turkey and pork, which will be more delicately flavored than meatloaf made with beef, reduce chili powder to 2 tablespoons and use tomato-vegetable cocktail juice instead of plain tomato juice.



CAJUN MEATLOAF 3  >Back to Top<

2 Whole bay leaves
1 teaspoon Salt
2 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg

4 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Bell peppers, chopped
1/4 cup Green onions, finely-chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1/2 cup Catsup
1-1/2 pounds Ground beef
1/2 pound Ground pork
2 Eggs, lightly beaten
1 cup Very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally.

Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13 x 9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. Yield: 10 servings



CAJUN MEATLOAF 4  >Back to Top<

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup ketchup
1-1/2 pounds ground beef
1/2 pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.

Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Sauté until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.

Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9 x 13-inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1-1/2 inches high.

Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving. Makes 6 to 8 servings



CAJUN MEATLOAF 5  >Back to Top<

2 tablespoons margarine or butter (1/4 stick)
2 medium carrots, finely chopped
1 large onion, finely chopped
1 large celery stalk, finely chopped
1 small green pepper, finely chopped
2 garlic cloves, crushed with garlic press
2 pounds ground meat for meat loaf (veal, pork, and beef)
2 large eggs
1 cup fresh bread crumbs
1/4 cup milk
1 tablespoon Worcestershire
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground red pepper (cayenne)
1/2 cup plus 2 tablespoons catsup
fresh herbs for garnish

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add carrots, onion, celery, and green pepper, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Set aside to cool slightly.

Preheat oven to 375 degrees F. In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catsup, and cooked vegetable mixture just until well combined but not over mixed.

In 13 x 9-inch metal baking pan, shape meat mixture into 10 x 5-inch loaf. Brush remaining 2 tablespoons catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs if you like. Serves: 8

Each serving: About 340 calories, 27 grams protein, 14 grams carbohydrate, 19 grams total fat (7 grams saturated), 139 milligrams cholesterol, 950 milligrams sodium.



CAJUN MEATLOAF 6  >Back to Top<

2 whole bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup green bell peppers, chopped
1/4 cup green onions, finely chopped
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1-1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13 x 9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.

Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.




1-1/2 pounds ground meat
1 cup bread crumbs
1 egg
1/4 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
1/2 cup salad oil
1/2 cup chopped bell pepper
1 medium onion
1/4 cup green onion tops and bottoms
Red pepper to taste
5 cups water

Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and sauté peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice. Servings: 4




10 pounds boneless Boston pork roast
1 cup chopped onion
3/4 cup chopped garlic
1/2 cup tiger sauce
1 teaspoon chopped parsley
1/2 cup Worcestershire sauce
2 tablespoons steak sauce (Lea & Perrins)
2-1/2 tablespoons dry mustard
seasoned salt (dry rub)
6 ounces tomato paste
3 tablespoons brown sugar

Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worcestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight).

Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. Yield: 12 servings

Note: Tiger Sauce is a brand name of sweetened hot sauce.




6 slices bacon
vegetable oil
1/4 cup hot pepper sauce
2 Tablespoons Dijon mustard
3 cloves garlic, minced
3 boneless chicken breasts, cut into bite sized pieces
or 2/3 pound shrimp, cleaned and deveined
or 2/3 pound scallops

1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper

Sauté bacon until crisp. Set bacon aside. Combine bacon fat and vegetable oil to make 1/3 cup. Heat oil/fat mixture, brown chicken. Combine red pepper sauce and spices and add to chicken. Mix well and add bacon. Simmer until chicken/scallops/shrimp is just done. Serve over hot white rice.

Can make lighter by using only bacon grease. Can make less "hot" by reducing red pepper sauce but make up the difference to 1/4 cup by adding water. Can also reduce Dijon mustard and chili to "cool off".




8 chicken thighs, lightly salted
1/4 cup water
1 pound okra; frozen or fresh
16 ounces tomato, peeled canned; chopped
2 teaspoons Cajun seasoning
1 onion, large; coarsely chopped
5 garlic clove; chopped
1 teaspoon rosemary; crushed
1 teaspoon basil

Cooking time 45 to 50 minutes.

Cut okra into bite-size pieces. In large nonstick covered skillet brown chicken on each side, adding small amounts of water until evenly browned. Sprinkle rosemary, basil, Cajun seasoning and onions over chicken. Add 1/4 cup water and cook over medium heat until onions are wilted and water evaporates, stirring occasionally.

Add chopped tomatoes and garlic. cook until moisture evaporates and tomato are not watery.

Add okra, stir and continue cooking 15 minutes until okra is no longer stringy. Add salt if necessary. Serve over hot steamed rice. Yield: 4 servings




1 large onion, chopped
1/2 Tablespoon butter
3/4 cup shredded carrots
1 box frozen corn
2 cans cream of potato soup
2 soup cans milk
1/2 pound Provolone cheese, shredded
3/4 pound cheddar cheese, shredded
1-1/2 cups cauliflower
black pepper (optional)

This hearty soup is a complete meal, hence the name "entrée."

Combine onion, water, corn, and carrots in a Dutch oven. Cover over low heat until onion is opaque. Add potato soup and milk. Heat thoroughly but do not boil. Gradually add cheeses stirring and melting until well blended. Add cauliflower. Sprinkle with black pepper if desired.




1 chicken, cut up
Salt, pepper, and red pepper, or Tony Chachere's Creole seasoning
1/2 cap chopped onion
1 small bell pepper, chopped
1/2 stalk celery, chopped
1 clove garlic, minced
1 can flaky Hungry Jack biscuits, optional

Season chicken pieces with salt and peppers, or use Tony Chachere's. Brown chicken in small amount of hot oil, in heavy pot, then sprinkle about 3 tablespoonfuls flour over chicken and brown. When flour is desired color, add vegetables and cook until wilted. Add water (hot) to cover chicken, stir well, and cook until chicken is done, and brown gravy is desired thickness. Just before it is done, add can of Hungry Jack biscuits, cut into pieces. Serve with hot cooked rice. Servings: 4




1 pound boneless chicken breast
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon white pepper or cayenne pepper
1 tablespoon thyme
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons cornstarch
1/2 stick butter

Cut chicken into 1-inch pieces. Place in a bowl and pour in soy sauce. Mix in cornstarch to fully coat all pieces. Place in refrigerator for 1/2 hour.

In a sauce pan, slowly melt butter. Mix in the peppers, garlic powder, and thyme to create a paste.

Once chicken is fully marinated, pour oil into skillet and fully coat bottom. Pour in the chicken pieces, and stir constantly to evenly brown. Once brown, pour in the Cajun paste and mix in the chicken pieces until evenly coated.

Continue stirring until fully cooked. Serve with rice, beans, and maybe some corn bread.




1 small chicken, cut in serving pieces
Salt and pepper to taste
1/4 cup butter
1 cup cubed potatoes
1/4 cup cooking oil
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
1 cup small green peas, drained
1 teaspoon minced parsley

Season the chicken with the salt and pepper. In a 9-inch skillet, melt the butter and sauté the chicken until it is tender and golden brown. Transfer the chicken to paper towels to drain. In a separate skillet heat the oil. Add the potatoes and fry them until they are golden brown. Season the potatoes with salt and pepper and drain them on paper towels. In the skillet used to cook the chicken sauté the mushrooms, garlic, and fried potatoes for 5 minutes. Add the peas and parsley and heat the mixture thoroughly. Arrange the chicken pieces on a platter and cover them with the vegetable mixture. Serves 2.



CHICKEN DIANE  >Back to Top<

1/2 pound fresh mushroom, sliced
6 ounces unsalted butter, or margarine
1 tablespoon plus 2 teaspoons Cajun seasoning
12 ounces skinless boneless chicken breasts, *cut into strips
1/4 cup green onion tops, minced
3 tablespoons fresh parsley, minced
1 teaspoon fresh garlic clove, minced
1 cup chicken stock
6 ounces pasta

Cook pasta and set aside. Mash 1/3 of the butter or margarine and combine with seasoning and chicken. Heat a skillet over a high fire until it's hot (about 4 minutes). Add chicken pieces and brown them about 2 minutes on the first side and about 1 minutes on the other. Add mushrooms and cook 2 minutes. Add green onions, parsley, garlic and stock. Cook 2 more minutes or until the sauce is at a rolling boil. Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate. Cook for 3 minutes and add the cooked pasta. Stir and shake the pan to mix well. Serve immediately. 2 servings.




1 fryer, cut and seasoned
1 can cream of mushroom soup
1 can water
1 envelope Lipton onion soup mix
2 Tablespoons Kitchen Bouquet
1/2 cup onion tops, chopped
1/2 cup celery, chopped
1/2 cup fresh parsley, chopped

Place chicken in bottom of pot that can be covered and placed in the oven. Place onion tops, celery and parsley over chicken. In a bowl, mix soup, water, soup mix and Kitchen Bouquet together. Pour over chicken. Cover and cook in 350F oven for 1 1/2 hours. Eat over cooked rice. Servings: 4








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