Homemade Cajun Spice Seasoning Mix

When you want to be in control of the heat and saltiness of your Aye-eee!

This is a flavorful but NOT *HOT* recipe. Increase Cayenne to your own taste.

1/3 cup: paprika, garlic, onion
2 tsp (each): salt, cayenne powder
2 TBSP (each): black pepper, oregano, thyme

Bananas Foster Bread Pudding with Caramel Rum Sauce

* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces

4 large eggs

2 cups milk

2/3 cup dark brown sugar

3 large ripe bananas, sliced

2 tsp.vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TBSP dark rum [or 1tsp rum extract]

2 tbs.'s banana liqueur (optional)

1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 

2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.

3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 

4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.

5] Bake in a preheated 350 degree oven for 30 minutes. 

6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]

1  1/4 cup firmly packed brown sugar

1/4 cup butter, melted

1/4 cup light or dark rum [ or 2 tsp rum extract]

1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 

Remove from heat and stir in rum, butter, and vanilla. 

Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Chicken and Sausage File’ Gumbo

4 servings

My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.

1/2 pound cajun sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts [1 lb]
4 TBSP butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped  [I used the whole thing because I dig green pepper]
2 celery ribs, sliced
6 cups hot chicken broth, low sodium
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 TBSP Filé powder
1 TBSP dried parsley

Preparation
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

• Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.
• Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. 
• *Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. 
• Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.—  While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.
• Remove bay leaves. 

Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**
Garnish with additional green onion, if desired.

Louisiana Red Beans and Rice

I can’t think or hear the words “Red beans and Rice “ without thinking of that Sir-Mix-A-Lot hit song from the 90’s [I Like Big Butts], and how, “red beans and rice did miss her”.
Now the song is in your head isn’t it?
You are welcome.
*I made this 3 or 4 times with varying results and decided to go with the method and the sausage that gave me the tastiest results, the most like the red beans and rice we had and enjoyed so much when visiting NOLA last Fall and again this Spring, for this recipe.*

*Cooks note*: I used ham hocks a couple of times, but they mostly just made everything REALLY greasy, so if you want the ham flavor, but not the fat, just add a bit of deli ham [maybe 1/4 lb sliced whatever thickness speaks to you] - the most recent time that tasted the most like the num-num-nummy stuff we had in NOLA, was made without a ham hock at all.

INGREDIENTS:
4-6 servings

3 cans kidney or red beans, drained
2 or 3 cups water [start with 2 and add more if 2 hours into cook time, things are thickening up too much]
1/3 pound cajun sausage, sliced into rounds- or big 3 inch links depending how you like your sausage- I tried Andouille the first time I made this, but preferred just basic "Cajun" sausage I found at Public's [ and Walmart-*GASP!*]-- it tasted more like what I actually had in New Orleans]
1 stalk celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1TBSP Cajun seasoning [ http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]
2 bay leaves
1/2 tsp dried thyme
1/2 tsp ground sage
3 cups cooked rice
2 or 3 green onions for garnish, if desired*

DIRECTIONS:

1. Place the beans and water into a large pot with lid for stovetop cooking. I added all of the ingredients into the pot at one time and cooked them together for 3 hours [the first hour on medium heat, the next 2 on medium low heat, stirring every 30 minutes or so to be sure nothing sticks to the bottom of the pot.
If the bean mixture seems too watery,  set heat to medium HIGH to cook until they reach a creamy texture.

3. Garnish with thinly sliced green onions, served over hot rice and with some crusty French bread

Creole Shrimp Scampi

Makes 3 or 4 servings

1 lb. large shrimp, peeled and deveined

4 TBSP butter, sliced 

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, minced 

Juice of 1/2 lemon [1 TBSP]
1/2 cup green onions, sliced 

1/2 cup fresh parsley, chopped [1 TBSP dried]

2 tsp. Cajun seasoning  [http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]

1 can diced tomatoes, drained

1/2 cup grated Parmesan cheese  [I use more like 1 full cup]

1/2 lb  pasta of choice- cooked according to package directions.

Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter  and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] 

Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.

Serve over cooked pasta.

Sooo good!

Bananas Foster Sundaes

Ingredients
2 TBSP butter
1/4 cup brown sugar
1 TBSP orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large bananas, sliced
1/4 cup chopped pecans, toasted
1/2 teaspoon rum extract,  or 1/4 cup rum
vanilla ice cream
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in the brown sugar, orange juice, cinnamon and nutmeg until blended. Add in extract or rum, bananas and pecans; cook for 3-4 minutes or until banana is glazed and slightly softened, stirring lightly. Remove from the heat. Serve with ice cream.
Yield: 6 servings.

Cajun Black Beans and Rice

Cajun Black Beans and Rice

Serves 4

1 can black beans, drained and rinsed

3/4 cup uncooked brown rice

1/2 of a large onion, diced [or 1 tsp onion powder]

3 cloves garlic crushed or [1/2- 1 tsp garlic powder]

1/2 green pepper, diced small

2 cups chicken or vegetable broth

1 medium tomato, diced *optional*

1 cup cooked chicken, shredded *optional*

1 or 2 tsp cajun seasoning of preference or:

*THE FOLLOWING IS A MILD/MED. FLAVORED SEASONING, bump up peppers to taste:

      1 tsp dried thyme

      1/4 tsp white or black pepper

      1/4 tsp basil

      Cayenne pepper to taste

In covered medium sauce pan cook everything together [ including chicken breast if you want—this way it collects the flavors as it cooks and you simply remove, shred or cube, and add it back in before serving.] Bring to boil then reduce to medium low [ about #3 on my dial]  and simmer for 30-45 minutes [depending on rice doneness] minutes. Stirring occasionally.

If using instant rice wait to add it until 10 minutes before end of cook time to give everything a chance to cook for a while in the broth before the rice sucks it all up.

 If using regular rice, go ahead and add it in from the start.

Salt to taste when finished simmering, Broth will add salt so be sure to TASTE it first before adding more.

 GREAT served with hot, crusty bread!

Shrimp, Sausage, and Chicken Gumbo

 In honor of Mardi Gras here is my very first Gumbo [rice has already been stirred in], and aye-eeee, it's sho nuff de-licious!

serves 6
Ingredients:

1/4 cup oil or butter

1/4 cup flour

-----

1/2 pound Italian, Boudain, or Andouille sausage links, sliced [ I used Boudain, it's rice based and crumbles into the soup, which I, personally, like a lot]

1/2 pound skinless, boneless chicken breast - cubed or shredded

1 sweet red or green pepper, chopped

1 large onion, chopped

1 or 2 celery ribs, chopped

2 cloves garlic, crushed

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper [I just used a tiny dash]

3 cups chicken broth

1 large tomato, diced *optional*

1 bay leaf

1 pound uncooked shrimp, peeled and deveined

1 cup frozen sliced okra* optional*

2 or 3 cups cooked white or brown rice

Directions

1. In a Dutch oven, brown sausage and chicken. Remove with a slotted spoon and keep warm. 

2. Make roux**[see directions below], if you want it traditional—or simply add 2 TB butter or oil to pan and saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, bay leaf and meat mixture; bring to a boil. Reduce heat; cover and simmer for 30 minutes. If you like your gumbo thick, whisk in flour 1 TB at a time until thickened to desired consistency. [No more than 1/4 cup should be perfect.]

3. Stir in tomatoes and okra; cook for 15 minutes. Skim off any foam that floats to the top. Add in shrimp and cook additional 3-4 minutes until shrimp turn pink.

Serve over cooked rice with crusty bread!

**If presentation is super important, brown sausage links first before slicing.**
**I used Boudain Sausage and it's mixed with rice, so once you slice it it crumbles into pieces-- this I actually LIKED as it then wonderfully permeated the entire stew. But just a word to the wise for those who like to keep their sausage in bite sized chunks- Boudain is not the sausage for you.**

**For traditional roux based Gumbo: Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil/ butter until it is a cocoa brown and thick, smooth consistency. I've heard it recommended you use a wooden spoon, but I can't say why except maybe to protect the surface of the pan. I did, just to be on the safe side.
** Cook on medium heat, stirring almost constantly--will take about 10-15 minutes depending on the color you want the roux. Mine took about 10 minutes and was a nice deep toffee color--not chocolate brown. The darker the color the deeper and nuttier the base of your sauce will taste. For me, Toffee color was just right.*

Once it's your desired color you will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot [I just started with the pot I was going to cook the gumbo in--why dirty two pots??]. Stir like a madman [I used a whisk]. Add rest of chicken broth, stir some more until there are no clumps.

Cajun Shrimp Scampi Po-Boy Sandwich

serves 4

1 1/2 pounds large shrimp, peeled and deveined
2-3 tsp Emeril's original Essence [or your favorite Cajun seasoning]
4 cloves garlic, minced or crushed
4 tablespoons butter
2 tablespoons olive oil
3/4 cup white wine
3 TBSP fresh lemon juice
1/2 teaspoon worcestershire sauce
1/4 cup chopped green onions- 2 whole green onions  [you can substitute a bit of white onion for this]
2 TBSP chopped fresh parsley, [or 2 tsp dried]
1.5 tsp basil
1.5 cup finely grated parmesan cheese- FRESHLY grated from block
1/2 cup Panko bread crumbs


1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise- or hollowed out baguette


In a large saucepan, melt butter with olive oil, saute garlic and green onion until tender. 
Add salt, seasonings, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. 
The Panko crumbs are used to thicken, so stir in a little at a time until desired sauce thickness is reached. 
I also added a bit more Parmesan to shrimp sauce, as well as on top-- but I'm a cheese addict, so do as you will...


Spoon over slightly hollowed out and lightly toasted [at least the bottom] loaf of preference.

Cajun Chicken Alfredo

It’s been years since Nashville has had a Copeland’s of New Orleans Restaurant, but my all time favorite thing on their menu was their  Chicken Alfredeaux. This is my version, and it’s pretty darn close without the extra half stick of butter the restaurant version always left on my plate.

Serves 4

2 or 3 boneless skinless chicken breasts [1 lb] 
1 cup bread crumbs, or Panko crumbs
2 TB cajun seasonings
1 tsp garlic powder
 2 eggs [optional]
2 TB butter, + 2 TB Extra virgin olive oil for frying-- **or 1/3  Coconut oil
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.

Alfredo sauce:
1/2 stick butter[ 4 TBSP]
2 cups heavy cream [or half and Half]
2 cups freshly grated Parmesan cheese, grated from Wedge block-- [or 1/2 cup powdered]
1 tsp salt [ or I really like Adobo seasoning --made up of salt, pepper, garlic powder and Turmeric]
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon lemon juice

Directions
Melt butter and cream in a medium, non-stick saucepan over medium heat. Add salt, pepper, and parmesan cheese, stirring frequently until cheese is melted, then add lemon juice and garlic powder and whisk until smooth. 
Cover and remove from heat when sauce reaches desired consistency.
half box fettuccine or other type pasta [ you can use a whole box if you want, but I like mine extra saucy so I use less]
1 TB Cajun Seasoning
1/2 tsp garlic powder

Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and pound flat [1/4-1/2 inch thick] and pan fry. 
1. Pour 2 beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together: 1 cup bread crumbs, 2 TB cajun seasonings. Dip flattened chicken breasts into beaten egg, then into bread crumb mixture to coat.
2. In a large skillet, heat 2 TB Olive oil and 2 TB Butter  [ or 1/3 cup coconut oil] over medium high heat [about #7]. Add coated chicken and saute for about 3 minutes each side, or until chicken is cooked through and juices run clear.
Remove meat from pan and place on plate and keep warm. Don’t clean out pan, but make the cheese sauce in the remaining goodness left from the cooked chicken.
[**In truth, I usually just shred 1 lb pre-cooked chicken, season and simmer at medium heat in 1/4 cup olive oil, plus 1/3-1/2 cup panko crumbs-- instead of frying chicken separately**] only takes about 10 minutes this way.
 
**BUT if you add seasonings to the chicken, for the love of all that’s Holy, do NOT add it to the cheese sauce!!**

**OR, to control the heat level and saltiness-- make your own cajun blend:

• 1/3 cup: paprika, garlic, onion
• 2 tsp (each): salt, cayenne powder
• 2 TBSP (each): black pepper, oregano, thyme

Cajun Bread Pudding with Praline Sauce

Bread Pudding with Praline Sauce poured over top

Servings  5

Ingredients

• 2 cups milk, divided
• 3 eggs
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons and 3/4 teaspoon butter, softened
• 4-1/2 cups cubed French bread (1 inch cubes) *about half a loaf*
• 1/4 teaspoon ground cinnamon
• 1/4 cup raisins
• 1/4 cup chopped pecans
•  
• PRALINE SAUCE:
• 3 TB water
• 1/4 cup packed brown sugar
• 2 TB and 1 teaspoon corn syrup
• 1/4 cup coarsely chopped pecans
• 1/2 teaspoon vanilla extract
• 1 TB butter
• Dash salt

Directions

1. In a saucepan, heat 1.5 cups of milk until warm; set aside. 
2. In a large mixing bowl, combine remaining milk, eggs, sugar, salt and vanilla. 
3. Gradually add warmed milk, stirring constantly. 
4. Stir in butter.
5.  Add bread cubes; soak 10 minutes. 
6. Add cinnamon, and raisins and/or pecans if desired. 
7. Pour into a 9 x 9-in. x 2-in. baking pan. 
8. Bake at 400 degrees F for 40-45 minutes or until a knife inserted in center comes out clean. 

Meanwhile, for sauce, bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce.
My 3 year old had only 2 words to say after his 2nd helping. "MORE BREAD!!"

More traditional looking with custard on bottom. Recipe follows:
***The key to making a bread pudding with the custard on the bottom appears to be cooking it in a double boiler. If you cook it in a double boiler, the bread rises to the top, leaving a custard bottom.

 Preparation For this type:

*Use 1/2 cup light brown sugar vs. the smaller amount listed above and butter bread on both sides vs. adding butter to egg mixture*

 Put sugar in top of double boiler - cut bread into one

 inch cubes and put on top of sugar - mix eggs, milk, salt, vanilla.

 Pour over cubes (do not stir).  Add chopped dates, raisons or pecans on top.  Sprinkle

 all with a little sugar and cinnamon.  Cover tightly.  Cook over

 boiling water for 1 1/2 hours approximately - until firm, bread will

 rise to top leaving the sauce on the bottom.

**Additional sauce for topping is optional with this kind.**

Jambalaya- Shrimp and Sausage

 Jambalaya
1 lb. Italian sausage
1 large onion, chopped
1 red pepper *optional*
1 green pepper
1 or 2 stalks celery sliced small
3 cloves garlic, minced, or 1 tsp. garlic powder
1 generous TBSP. Mrs.Dash Table Blend seasoning— or my homemade Cajun seasoning (http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 )
1 tsp. basil
1 (28 ounce) can crushed tomatoes [If you don't like it as "tomatoey"tasting use diced tomatoes as pictured]
2 beef boullion cubes
2 cups water
1 cup uncooked long-grain white rice
1 pound fresh or frozen raw shrimp, shelled and deveined
generous shake of Worchestershire sauce [ about 2-3 TB]


To make:
Brown sausage. Peel off casings before cooking, this way the flavor of the sausage blends throughout the stew and really enhances the flavor.
Remove sausage temporarily but don’t drain sausage fat--instead use it to brown peppers and onion for about 5 minutes on medium heat. Add sausage back into pot, add tomatoes, water, everything but shrimp. Simmer covered for about 30 minutes [until rice is fluffy] then toss in shrimp and tbsp of dried parsley. Cook uncovered for 10 minutes until shrimp is done [the clear parts turn bright white] stirring occasionally.

This contains shrimp, ground Italian sausage. and shredded chicken

OPTIONS:
**other recipes call for Keilbalsa [sp?] sausage, ham or chicken to be added in whatever combination suits your palate.

Feeds 4-6, prep and cook time total less than 1 hour.

Chicken Jambalaya

Chicken Jambalaya
2 tbsp butter
1 green pepper, chopped
1 medium onion, chopped
1 tsp garlic powder
1/4 tsp black pepper
1 tsp basil
1 TBsp dried parsley
1 TBsp Mrs. Dash Table Blend [sometimes I add a bit more]—- or use my homemade Cajun seasoning (http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 )
1 or 2 stalks celery, chopped
1 cup uncooked white or brown rice
2 1/2 cups water
3 chicken boullion cubes
3 boneless, chicken breasts raw and cubed, or cooked and shredded
1/2 lb [2 links] Italian or Turkey sausage. If using Italian, remove casing before browning and cut up while cooking--the sausage adds a nice boost to the overall flavor.

• If using sausage, cook FIRST, then omit butter and don’t drain grease drippings.
• If working with raw chicken, combine all ingredients together in the large skillet or pan with the browned sausage, and cook over medium heat , stirring occasionally, for 30 minutes or until rice is fluffy and done.
  
• But if you feel more comfortable, cook the chicken with the sausage first ,[ while they’re cooking is a good time to chop all veggies,] Save the cooking water and add it to jambalaya. Start cooking all other ingredients while chicken is cooling enough to handle, then shred or cut into bite sized pieces and throw into simmering mixture.
  

Serve with sliced wheat bread or  chunks of fresh French bread.