Angel Dust Cajun Seasoning Recipes

JERK CREAM

Steps:

• Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.
• Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
• ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.

ANGEL DUST CAJUN SEASONING

Steps:

• Combine all ingredients in a small bowl until thoroughly mixed.
• Store in an airtight container. The spice mix keeps its best flavor for about two months.

SIMPLE CAJUN SEASONING

Steps:

• Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

HEAVEN ON SEVEN CHICKEN CREOLE PENNE RECIPE IN A DUTCH OVEN

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon of the Cajun seasoning.
• Heat oil in a 4-quart Dutch oven over high heat. Add chicken and sauté for 3 minutes.
• Add the bell pepper, celery, onions, jalapeno, garlic puree, bay leaf, oregano, dried basil, ground black and white peppers, red pepper flakes, cane syrup, granulated and brown sugars, and the remaining tablespoon of Cajun seasoning; cook for 10 minutes, or until vegetables are soft.
• Pour in the tomato sauce and crushed tomatoes and simmer an additional 5 minutes.
• Add the water, bring to a boil, reduce the heat to low, and simmer uncovered for 1 hour.
• Stir in the fresh parsley and basil; heat for 1 minute. Serve with grated cheese.