Recipes For A Hot Cajun Holiday - black eyed pea restaurant side dishes

I have seen Cajun cooking books, Cajun history books and Cajun music CDs all over the place, so I will share more recipes from the Cajun section of my collection.
In fact, when I cook for the holidays, I like to turn it into a wholeCajun menu.
In Toronto, Ontario, you will hear similarities in musical instruments and so on.
Arcadia/karsons are from Nova Scotia. in New Orleans.
Snacks-
2 cups without salt
2 garlic cloves, peeled and chopped-
Heat in a heavy frying pan and heat the oil.
To season the oil, stir garlic with oil and stir it once or twice until it is golden brown.
Remove and dispose of garlic.
Add peanuts and other spices in addition to selling to hot oil.
Cook with medium heat for 2 minutes, stir once or twice until the peanuts get hot.
Remove the peanuts from the oil with a slotted spoon onto the paper towel.
Sprinkle some salt on the peanut and let it cool.
Stored in tightly covered containers at room temperature for no more than 30 days.
Six big bergamot-3 to 4 pounds.
Peel them, remove the seeds and cut them into 1/2 to 1/3-
An inch-sized dice can get 8 cups of bergamot. 1.
Taste of salt and pepper.
Put all the ingredients in a large bowl at a time and stir well.
Season with salt and pepper;
Tossing and bleeding again.
Cover the bowl with a plate or aluminum foil (recyclable) and refrigerate 2-
Mix the ingredients once in a while for 4 hours to mix the flavors.
You can relax for 8 hours before many bergamot become mushy.
1 cup chopped green onion or onion (14-
Heat the broth to boiling with a non-stick frying pan-high heat.
Cook garlic, onions and bell peppers in broth, 6-
Stir for 8 minutes until soft.
Add the remaining ingredients and cook until all of them are heated.
2 tablespoons butter or low
Melt butter in a Dutch oven at medium and high temperatures.
Cook all the other ingredients in the melted butter at the same time, stir until the onions and greens soften, drain and serve wqith chili sauce on the table.
1 pound andavel sausage cut into 1/2A 12-
Breakfast sausage in bulk to 14 ounces
A pack of 12 ounces of corn flour stuffing1.
5 cups of chicken soup, lowfat and/or low-
Melt the butter in a hot frying pan.
Place the sausage slices in butter and chop them up with a fork until they turn brown.
Pour in chopped vegetables, live, cover and cook until the vegetables are soft, 10-12 minutes.
In order not to stick or burn, sit down occasionally.
Add the Baili, the rat Lee, and the chili sauce, and put it in a large bowl after stirring.
Pour in the filling mixture and stir well.
Preheat the oven to 50 degrees Fahrenheit. Spray a 9-or 8-
Cooking spray inch square baking tray.
Pour the appropriate amount of broth into the filling to moisten it, stir and place the filling in the baking tray.
Cover the plate with butter foil and put down the butter.
Baked until well heated, 25-30 minutes.
Uncover and continue baking until the golden topcrisp. 1. Pre-
375 ° F insulated oven; in a non-
Cook beef in medium heat with a frying pan, seasoned salt, white pepper, sweet pepper, Mexican pepper and onion, and stir until the beef is Brown;
Drain excess fat.
Add black-eyed peas, tomatoes, cumin, garlic powder and chili powder in the same pot; stir.
Scoop the hot food into the unlubricated rectangular baking tray of about 9 \ "x13 \" and spare it to keep the mixture.
At the same time, use a medium sized mixing bowl, add all the remaining ingredients, stir evenly and Pour evenly on the surface of the casserole mixture.
Bake this dish for about 45 minutes, it is golden and served. Pre-
Heat the oven to 350 degrees F. Cooking -
Spray 13 \ "x9 \" baking tray, bottom and around.
Add a loaf to the pan and arrange it in one layer.
Beat eggs and sugar or honey to Fluffy in a separate bowl.
Add vanilla, nutmeg, cinnamon, milk, walnuts and a cup of butter. Mix well.
Pour the things in the bowl on the bread block, press the bread down and cover everything with liquid.
Bake for 45 to 60 minutes until golden brown.
Serve it warmly with a spoonful of rich French vanilla ice cream, or sprinkle powdered sugar and cinnamon on the top of each ice cream.
You can also pour a small amount of bourbon on the top.