Cajun Mushroom Loaf Recipes

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CAJUN STYLE MEATLOAF



Cajun Style Meatloaf image

This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.

Provided by Bill Echols

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 20

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

Steps:

  • 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. Saute 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 9x13 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.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g

MUSHROOM CAJUN CHICKEN



Mushroom Cajun Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

6 (6-ounce) chicken breasts
2 tablespoons Irvine Spices Cajun Spice
3 tablespoons butter
12 scallions, white and tender green parts only, sliced on the diagonal
2 cups fresh button mushrooms, sliced (about 6 ounces)
1/2 cup white wine
1 (10 1/2-ounce) can condensed cream of mushroom soup
1/2 cup demi-glace
1/2 cup chopped fresh flat-leaf parsley, (about 1-ounce in weight)

Steps:

  • Rinse chicken breasts and pat them dry with paper toweling. Rub with Cajun spice and set aside.
  • Preheat oven to 350 degrees F.
  • Melt butter over medium-high heat in a large skillet or saute pan with an oven safe handle, and saute scallions and mushrooms until they are tender and the mushrooms begin to give up their juices. With a slotted spoon remove mushrooms and scallions to a utility platter and keep covered (with aluminum foil or a lid) in a warm place. (Leave room on the platter for the chicken.) Add seasoned chicken to the skillet, searing all sides. Deglaze the pan with white wine, let sizzle for a few minutes and spoon the wine and juices over the chicken to coat, and then cover pan and transfer to oven. Bake until fork tender, about 25 minutes.
  • While the chicken is in the oven, heat the mushroom soup in a small saucepan and whisk in demi-glace to give it additional flavor. Cover and let simmer over low heat.
  • Remove chicken from oven (be sure to use an oven mitt - the handle on that pan will be hot!) and use tongs to transfer the chicken to the utility platter (alongside the mushroom mixture). Cover and keep warm.
  • Add about 1/2 cup water to the pan in which the chicken was baking and stir to loosen the browned bits of flavor on the bottom. Place a strainer over the pot of mushroom soup and demi-glace and (still using an oven mitt for that hot handle) pour the juice from the chicken pan through the strainer into the sauce. Whisk together the sauce and pan juices and let cook for a few more minutes to integrate flavors.
  • Place chicken on serving dish. Spoon sauce over. Top with sauteed mushrooms/onions and garnish with chopped parsley.

CAJUN MUSHROOM LOAF



Cajun Mushroom Loaf image

Provided by The Hearty Boys

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick butter
1 cup diced yellow onion
4 garlic cloves, minced
2 sprigs fresh thyme
1 1/2 pounds sliced mushrooms
4 eggs
1 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 tablespoon Cajun seasoning blend
1/2 cup seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
  • Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
  • Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

CAJUN MEATLOAF



Cajun Meatloaf image

Make and share this Cajun Meatloaf recipe from Food.com.

Provided by Susie in Texas

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

2 bay leaves
1 teaspoon salt
1 teaspoon cayenne pepper, Ground
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 onion, Finely chopped
1/2 cup green bell pepper, chopped
1/4 cup green onion, finely chopped
2 teaspoons garlic, Minced
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup breadcrumbs

Steps:

  • 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.
  • Saute 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 13x9-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.

CAJUN MUSHROOM LOAF



Cajun Mushroom Loaf image

Make and share this Cajun Mushroom Loaf recipe from Food.com.

Provided by Sharon123

Categories     Onions

Time 2h

Yield 6-8

Number Of Ingredients 10

1/2 cup butter
1 cup diced yellow onion
4 garlic cloves, minced
2 sprigs fresh thyme
1 1/2 lbs sliced mushrooms
4 eggs
1 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 tablespoon cajun seasoning
1/2 cup seasoned bread crumbs

Steps:

  • Preheat the oven to 350*F.
  • Put the butter into a 4-quart pot and place over medium heat. When butter has melted, add onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a little. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
  • Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture one serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
  • Spray the loaf pan with cooking spray, line with wax(or parchment) paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60-70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

Nutrition Facts : Calories 399.8, Fat 34.3, SaturatedFat 20.1, Cholesterol 236.1, Sodium 354.8, Carbohydrate 15.5, Fiber 2.1, Sugar 3.9, Protein 10.5

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