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    You are in: Home / Cookbooks / Cajun / Creole ZWT 2013
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    15 recipes in

    Cajun / Creole ZWT 2013


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    The sauce from Raisin' Canes restaurant, also similar to a few other chicken finger restaurants (like Guthrie's.) I looked at tons of websites, and combined recipes until it tasted the same to me. This makes enough for 2-3 people to dip chicken, texas toast, and fries in.

    Recipe #233189

    Dry beans, cooked in your rice cooker. Faster and easier than the crockpot, no need to soak. Its easy to freeze portions, and much cheaper than buying canned beans. If you are just going to eat them, I would highly recommend adding the optional stuff, they are pretty blah alone. Update after some reviews: I make these all the time and they never take over 2 hours, but it may be that my rice cooker cooks at a higher temperature than others. They keep pretty well if you leave them on the 'warm' mode, so maybe you should start them early the first time to see how they do in your rice cooker. You can add onion, butter, meat, etc in with the beans at the beginning, but it will probably be mushy when the beans are done. I have made the mistake of adding tomatoes to start with, and the beans will not cook at all if you do that. :)

    Recipe #172600

    This is my husband's jambalaya recipe, off of the Lumberjack sausage package. It is delicious! The original recipe didn't include any meat except for the sausage, however good jambalaya needs some other meat too. We have used chicken, turkey, and pork chop leftovers, all with good results. It needs to be cooked in cast iron to taste right :-) You can also use packaged jambalaya vegetables instead of the onion and peppers if you can find them at the store.

    Recipe #212848

    These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/

    Recipe #219815

    Simple 4 ingredient meal that tastes great. Good for a busy night. My Mom used to make this all the time, it is one of my Dad's favorite meals. I put my rice in a rice cooker, so that's the amount of water I listed in the ingredients. It normally takes about 25 minutes to have it on the table, less if you use precooked beef.

    Recipe #252161

    Simple and quick. Different from the other recipes in that the corn is wrapped in wax paper. Adjustable to any reasonable amount of corn. Would be ideal for someone cooking for one or two. From Kraft Food + Family. The butter is listed as an optional ingredient since you really don't need it, but I enjoy melting a huge blob of it on my corn after it's done :-)

    Recipe #304627

    Jello and yogurt are a classic combination, and I prefer this to the typical cool whip layer. I prefer to boil the water in the microwave - 2 cups take about 2 minutes. I also stick my jello in the freezer for 10-15 minutes so it sets faster between layers :). I use a plain tasting yogurt, so add 1/2 cup sugar, but you can leave it out if you are happy with the flavor of your yogurt. Cooking time is time to set in the freezer.

    Recipe #306162

    These are nice and juicy - a great cheap meal. From Better Homes and Garden - when I was little my sisters and I used to eat them just because they are called "Mermaid Patties." :-) Simple, healthy, and great tasting.

    Recipe #321000

    My Papa in law is famous for his jambalaya - he makes massive pots of it for different charities and for family gatherings. He told me the proportions of ingredients based on 10 lbs of rice, which is the smallest sized batch he makes. You can reduce the amount of meat, but it will take away from the heartiness and overall flavor of the dish. It is important to use a cast iron pot. The cooking time is long, but you don't have to stand over the pot until the end when you add the rice. One pound of rice is supposed to be about 2 1/2 cups, which is why I put 5 cups of liquid- the proper ratio is one part rice to two parts water, so measure the rice to be sure :-) I don't have a large cast iron pot, and was able to make it in a stainless steel pot with few adjustments. While the meat and vegetables are browning, add small amounts of water (just enough to cover the bottom of the pot) to prevent everything from sticking. Add more water as needed to keep the veggies and meat loose. At the end of the recipe, cook until all of the water is absorbed - although it will still need to rest a few minutes before serving.

    Recipe #362545

    We had this at a friend's house on Saturday - it is awesome! And, apparently very easy to make. As I have not yet prepared it myself, I am not sure of the exact cooking time. I can't wait until asparagus is back in season again.

    Recipe #391618

    Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds.

    Recipe #432445

    A recipe from a friend's mother that is perfect for a fish fry.

    Recipe #440040

    My husband grew up eating this once a week. This is his Mom's recipe. While they normally had red beans, brown beans prepared this way are also called red beans, and you could really prepare any dried bean with this recipe. They taste better if you cook them in a seasoned iron pot, because I make them the exact same way in my no stick pot and they never taste as good as his Mom's. They are ridiculously easy as long as you keep an eye on the water.

    Recipe #249249

    This is my jambalaya recipe. When my Grandpa makes it, he doesn't use butter, but cooks down really fatty bacon and sausage to get the grease out of it, and then discards the remaining chunks of grizzle before adding the onions, etc. You can use canned chicken and broth if you don't want to mess with the thighs. Really, jambalaya is supposed to be a cheap meal that stretches meat, so you can use whatever leftover meat that you want to in place of the sausage and thighs. 2 1/4 cups of rice is 1 entire small bag. Please adjust the hot sauce to your tastes. Serve with red beans or potato salad.

    Recipe #247883

    My mother in laws recipe. I like this, and I don't like okra, or other gumbos that I have tried. Perfect to have simmering on a cold night. The okra takes a long time to brown down (plan to spend at least 25 minutes stirring the pot) but the end result is worth it. The chicken listed as an ingredient came out confusing: you need 1 lb cooked chicken (breast, boiled pieces, or rotisserie )in bite sized pieces, and either reserved juices, broth, or bullion. You can also use leftover turkey instead of chicken.

    Recipe #261497


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