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THE SECRET IS IN THE SEASONING!!! ***All meat should be seasoned with salt, black and red pepper. You should then sprinkle Cajun Power Herbs & Spices and generously pour Cajun Power Garlic Sauce on meat. Seasoning should be rubbed into meat and evenly distributed- Turn meat over and rub into other side. This will complete the seasoning process.
2. Marinating 3. Making a Cajun Brown Gravy 4. Making a Dark Brown Roux 5. Chicken Gumbo 6. Traditional Dirty Rice 7. Famous Sticky Chicken 8. Stuffed Roast 9. Making your Homemade Basting Sauce 10. Spicy Garlic Pepper Shrimp 11. Baked Beans 12. Sautéed Mushroom 13. Cocktail Sauce 14. Creamy Dip Saucer 15. Bar-B-Q Shrimp or Crawfish Our recipes are created and designed using Cajun Power Garlic Sauce. Some of our other products will enhance the recipes but are not absolutely necessary.
"The secret is in the seasoning" When Cajuns season chicken, roast, pork chops, ribs, round steak, etc., we pour Cajun Power Herbs & Spices (Cajun Worcestershire Sauce) all over the meat. Then we pour the Cajun Power Garlic Sauce generously over the Herbs & Spices, rubbing well into the pores of the meat. Next, rub a dry seasoning of your choice or Cajun Power All-Purpose Seasoning on the meat. Note: If you prefer rubbing the dry seasoning on first, be careful not to wash it off when pouring the sauces over it. For fresh fish and other seafood season moderately. - return to top Marinating calls for a larger volume of liquid than seasoning. To create more liquid use Cajun Power Squeezed Filtered Garlic, then proceed to recipe (1) seasoning meat. One can also add olive oil and a little wine to increase liquid if desired. Turn meat occasionally in liquid while marinating. Marinating time can be 30 minutes to several hours, or even over night. - return to top (Round Steak, Roast, Pork Chops, Seven Steak, etc.)
Season meat using recipe (1) or (2). Add oil to pot with heat on high, when oil is hot but not smoking; add meat and brown real well on all sides. For proper browning, meat juices must evaporate. Browning will also occur on bottom of pot, care needs to be taken not to burn what's on the bottom, hence adjust heat as needed; this is the beginning of your brown gravy. You should still have a small amount of oil in the bottom of the pot. When meat has browned on all sides remove and set aside. Add onions, bell pepper and celery to the pot. Stir vegetables and saute until tender. Add about six ounces of water; stir well to remove all particles on the bottom of pot. Return meat to pot and cover. Reduce heat and slow cook until tender (an ounce or two of water may need to be added from time to time as it may evaporate). Serve over cooked rice or mashed potatoes. Enjoy! - return to top (Gumbos, Stews, Dressing Stock, etc.) A heavy pot with a thick bottom is a must for making a perfect dark roux. Suggested pots would be a black iron pot or the pots used in our video. The heavier the pot the easier your job will be. A roux is very easy to make; all that is needed is oil and flour. Care must be taken not to let it burn (this is done by stirring constantly and adjusting the heat). Amounts of oil and flour may wary from on Cajun cook to another, but we all have a basic rule of measurement to follow. When cooking a chicken gumbo or stew, one would want to use a hen from 4 to 6 lbs. The amount of oil and flour would be 1 cup cooking oil heated approximately 3 min. (see video) and 1 cup flour. One must stir constantly using a wire whip if available. If not a large cooking spoon can be used. As your roux darkens you may need to stir faster or lower the heat. This is so the flour does not stick to the bottom of the pot and burn. Note: Chef Caro likes to make a dark roux between the colors of a copper penny and a Hershey bar color. The darker the roux the easier it is to burn, but the flavor is better. The lighter the roux the more thickening power you have, but less flavor. At this point your roux is finished. If making a roux for a later date turn the fire off and stir until cool, store is covered glass jar and refrigerate. If making a gumbo or stew refer to the Gumbo recipe. - return to top
Wash chicken pieces, season or marinate as in recipe (1) or (2). Prepare roux as in recipe (4). Chopped onions, bell peppers and celery are added to the roux when desired color is reached. One must switch to a heavy cooking spoon to stir in vegetables. Adding the vegetables when desired color is reached will cool down the roux and slow the cooking process. When vegetables are tender, add seasoned chicken pieces to the pot. Cover and lower heat. In time (5 to 8 minutes) the chicken will start to make its own juice. If the chicken is sticking to the bottom of the pot, add about 1 cup of water and stir. Cover and cook at a simmer for about 1 hours, stirring occasionally. At this time taste for seasoning, adjust if necessary. Using a two prong fork, pierce the larger pieces of meat to check for tenderness. If chicken is done add green onions; stir, cover and cook for 10 minutes. Add parsley, turn the fire off and gumbo is complete. Serve in gumbo bowl with ice cream scoop of cooked rice. Note: If desired a teaspoon of file may be added to the bowl but not the pot. - return to top Dirty rice began when the Cajuns had left over rice, gravy, and meat such as round steak, pork chops, roast, etc. The meat was cut into small pieces and set aside, the cold rice was then mixed with warm gravy. Add enough rice to the gravy to make it a brown color (dirty rice color). Add chopped meat and mix well. When this mixture is hot add lots of green onions and parsley. Your Cajun Dirty Rice is ready to eat. - return to top
Add cooking oil to a heavy pot, skillet, or saute pan. When oil is hot, add chicken pieces skin down. Let chicken brown and stick to bottom; if chicken is not sticking increase heat forcing it to stick, but not burn. Brown well on all sides. Remove chicken to a platter, add chopped vegetables to the pot and saute until tender. Add water, lower heat and with a heavy cooking spoon unstick everything on the bottom of pot. Thus making a brown gravy. Return chicken to the pot, cover and slow cook until done (about 1 hour). You may have to add a small amount of water while cooking to maintain the gravy. Turn off heat, and stir in green onions and parsley. Serve over cooked rice or mashed potatoes. - return to top (Beef, pork or venison) The size of the roast will obviously determine the quantity of stuffing you need to use. Chop lots of onions, bell pepper, add celery and combine in a mixing bowl. Add plenty of Cajun Power All-Purpose Cajun Seasoning. Mix thoroughly. Add Cajun Power Garlic Sauce, Cajun Power Herbs & Spices and Cajun Power Squeeze Filtered Garlic generously and you are mixing. Form a pocket in the fleshy part of the roast with a thin bladed knife and keep the hole at the opening as small as possible. (See Video) Bring the stuffing mix to the opening by teaspoonfuls and push it into the pocket with your fingers. Fill the pocket and plug the opening with another piece of flesh. Pour lots of Cajun Power Garlic Sauce, Cajun Power Herbs & Spices, and Cajun Power Squeeze Filtered Garlic on roast. Shake Cajun Power All-Purpose Seasoning all over outer part of roast, rubbing in well with your fingers. Fill injector with Cajun Power Squeeze Filtered Garlic and inject into several areas of the roast. For cooking mat follow recipe (3). - return to top 9. Making your Homemade Basting Sauce For Bar-B-Q Pits, Smokers and Ovens (Ribs, Chicken, Pork Chops, Brisket, etc.)
Cook onion, bell pepper and celery in oil and butter until soft. Add Cajun Power Marinating and Basting Sauce. Stir well. Add brown sugar and stir (if you want a sweeter sauce add more brown sugar, if you prefer a tangy sauce, add more Cajun Power Marinating and Basting Sauce). Stir occasionally on low heat. Mop on meat on all sides about 20 minutes before meat is ready-baste several times. Note: If Cajun Power Marinating and Basting Sauce is not available, use approximately 8 oz. Cajun Power Garlic Sauce and 2 - 4 oz. Cajun Power Herbs and Spices. - return to top 10. Cajun Power Spicy Garlic Pepper Shrimp (For Two)
Season shrimp with Cajun Power All-Purpose Seasoning and Cajun Power Garlic Sauce. In a skillet on med-hi heat. Saute shrimp in butter and olive oil on each side two to three minutes. Add onions, bell pepper and mushrooms and saute about 3 more minutes. Squeeze juice of lemon and stir. Sprinkle lots of Cajun Power Spicy Garlic Pepper Sauce (to taste). Stir to blend the flavors. Sprinkle Cajun Power Spicy Garlic Pepper Sauce again over all ingredients, and stir. Add onion tops and parsley to taste. Serve and enjoy. - return to top
Fry bacon until crisp. Add onions, bell pepper and saute Add brown sugar and Cajun Power Garlic Sauce. Add beans and stir well. Pour in baking dish and bake at 360 degrees for 45 minutes until bubbly hot. - return to top
Rinse and dry mushrooms. Saute mushrooms in skillet for 4 to 5 minutes, shake Cajun Power Herbs & Spices over mushrooms and saute for 2 minutes. SERVE OVER MEAT!!! - return to top 13. Cajun Power Cocktail Sauce
Combine above ingredients and mix well. - return to top (for all boiled or fried seafood) Individual Serving
Mix above ingredients until smooth. Dip fried shrimp, fish ... etc. - return to top 15. Bar-B-Q Shrimp or Crawfish
Melt butter, add bell pepper and onions. Cook until tender. Add mushrooms, cook 3 minutes. Add Cajun Power Garlic Sauce. Saute 3-4 minutes on medium heat. Add shrimp (crawfish), cook until tender. Reduce heat, add onion tops and parsley. Cook 15 minutes. If you would prefer more liquid add a little chicken stock, wine, beer, or more butter. Spoon the sauce over rice, pasta, or your favorite French bread. - return to top |
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10218 LA Hwy. 82 | Abbeville, LA 70510
Phone: (337) 893-3856 | Fax: (337) 893-2963
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