Cajun Bloody Mary With Pickled Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Working in batches, puree the canned tomatoes and their thick puree in a food processor until smooth. You should have a rich liquid with no lumps.
  • Combine the puree with the tomato juice in a large bowl, blending well.
  • Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Tabasco, and vodka. Season with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep the mixture cold.
  • For each serving, fill an 8-ounce tumbler with ice cubes. Pour about 4 ounces of the Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least three pieces per drink.
  • Vegetable Garnishes
  • Here are a few specific ideas:
  • Pickled Okra. This, of course, is the perfect garnish for a Cajun Bloody Mary. Strive to find it! Luckily, a company called Talk 0' Texas makes pickled okra in two varieties (I prefer the "hot"), and distributes the product to supermarkets across the country.
  • Pickled String Beans. This is another pickled vegetable you often see in Louisiana Bloodies. A Washington State company called Hogue Farms makes a pickled string bean that is widely distributed.
  • Pickled Asparagus Spears. Hogue Farms makes this as well.
  • Pepperoncini. Also called "Tuscan peppers," and available in most supermarkets across the U.S.
  • Pickled Cocktail Onions. Available everywhere. I like to thread three of them on a fancy toothpick, then assemble dozens of these picks on a plate.
  • Pimiento-Stuffed Olives. Choose smaller olives, and arrange on toothpicks like the cocktail onions.
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