CAJUN BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16h20m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
- When ready to cook, preheat the oven to 275 degrees F.
- Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
- Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.
- Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
- Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
- Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
- Remove the grits from the heat and stir in the cheese. Serve immediately.
RAGIN' CAJUN PASTA
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g
RAGIN CAJUN SMOKED PULLED SIRLOIN ROAST RECIPE - (4.6/5)
Provided by Beefman-2
Number Of Ingredients 19
Steps:
- MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. PLACE ON HAMBURGER BUNS AND SERVE
RAGIN' CAJUN KETCHUP
this is from our local newspaper around 1980 or so. I've kept it that long and never posted it or added it to my regular cookbook. I use this all the time. Adjust the heat to your liking.
Provided by pamela t.
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a heavy saucepan, saute onion, green onions, red pepper, jalapenos, garlic, thyme and olive oil for about 10 minutes until the vegetables have softened.
- Add ketchup and tomatoes, bring to a simmer and cook 5 minutes, stirring occasionally.
- Transfer mixture to a bowl, cool and refrigerate until ready to use.
- The can be refrigerated up to 3 weeks.
Nutrition Facts : Calories 108.5, Fat 4.9, SaturatedFat 0.7, Sodium 695.1, Carbohydrate 16.8, Fiber 1.9, Sugar 12, Protein 1.8
RAGIN CAJUN SHRIMP
Make and share this Ragin Cajun Shrimp recipe from Food.com.
Provided by MISSIB
Categories Cajun
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp with all of the above ingredients in a large bowl.
- Stir to coat shrimp.
- Refrigerate covered for two hours, stir occasionally.
- Soak bamboo skewers in ice water for 2 hours to prevent their burning.
- Preheat grill.
- Drain shrimp, reserving marinade.
- Thread shrimp on skewers.
- Grill just until shrimp turn pink, basting with marinade.
- Serve immediately.
Nutrition Facts : Calories 470.3, Fat 29.8, SaturatedFat 4.2, Cholesterol 441.7, Sodium 508.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.2, Protein 47.6
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