Cajun Sloppy Joescooks Country Recipes

CAJUN SLOPPY JOES(COOK'S COUNTRY)

Steps:

• Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and ½ teaspoon salt, cover, and cook, stirring occasionally, until onion is soft, about 5 minutes. Add Cajun seasoning and cayenne and cook until fragrant, about 1 minute. Add meat and cook, breaking up pieces with spoon, until just pink, about 3 minutes.
• Stir in tomato puree, ketchup, and ¼ teaspoon pepper. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes. Season with salt and pepper to taste. Spoon meat onto hamburger buns and serve.

COUNTRY SLOPPY JOES WITH FRIED ONIONS

Steps:

• Preheat the oven to 300 degrees F.
• Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours.
• Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes.
• After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper.
• During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F.
• Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside.
• To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CAJUN SLOPPY JOES RECIPE - (4.6/5)

Steps:

• Brown sirloin in a sauté pan over medium-high heat until cooked through, crushing with a potato masher; drain all but 1 tablespoon drippings. Transfer chuck to a 4 - 6-quart slow cooker. Sauté onions, bell pepper, and celery in reserved drippings in same pan over medium heat until softened, 5-6 minutes. Add garlic and cook one minute more; transfer to slow cooker. Whisk together tomato purée, tomato paste, brown sugar, water, Tabasco, salt, paprika, oregano, thyme, and black pepper, then add to slow cooker. Cover slow cooker and cook sloppy Joes until flavors have blended on high-setting, 2 hours, or low-setting, 4 hours. Serve sloppy Joes on toasted French bread.

LOUISIANA SLOPPY JOES

Steps:

• In 12-inch nonstick skillet, cook ground beef, celery, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Reduce heat to medium. Stir in all remaining ingredients except buns. Cook 15 to 20 minutes longer or until mixture is bubbly and vegetables are tender, stirring occasionally. Spoon beef mixture into buns.

WEST COAST SNAPPY JOES

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain., Stir in tomato sauce, sun-dried tomatoes, roasted peppers, jalapenos, tomato paste, brown sugar, vinegar, steak seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring occasionally. Serve on buns with toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

COUNTRY SLOPPY JOES

Steps:

• In a large skillet, brown ground beef over medium-high heat. Drain.
• Stir in onion soup mix, brown sugar, water, and ketchup.
• Bring to a boil over high heat.
• Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens.
• Serve on hamburger buns.