Does anyone have a good recipe for cajun pork chops?
Or any other easy pork chop recipes.
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil
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DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika
1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.
Creole, griffe, quadroon, mulatto, or other? Whats my heritage?
I’ve been wondering this for quite sometime. My family was raised in Louisiana and I was even born in central Louisana but I am stilled confused exactly what I am classified. My mom’s family is creole by heritage and blood- her grandparents immigrants her mother and aunts spoke fluent subgroups of french up until the start of elementary. Although it is now lost on my generation. Her mom was mixed her mother a frenchwoman and her father some caribean. Although her father is mulatto by mom and black by his father. So my mom is a mixture of mulatto and creole I believe although they have something else to living close to the reservations they believe their is a mixture of indian blood somewhere along the line.
My father’s family is mestizo I think- he is half native american his mother of the reservation and his dad hispanic and black. He lived in hat part where they constantly married people of the same heritage so it was frowned upon when I was born because He and my mom were not the same nationality. His family is classified as strictly cajun and native american and look on creole’s as overly black.
I haven’t lived in Louisana for some years so Its still a bit murky to me. Unfortunately I have no idea what to classify myself though. My family is more drawn to Creole culture although we are raised by the standards of central Louisana rather than the south- not much for voodoo and french speaking. Excluding the community where my father lived I don’t think there are many french speaking people living in that parish although they still cook creole food like etouffe, red beans and rice, and sauce picante.
Physically I am red bone, I have very thick curly hair it falls in semi-tight little ringlets and is black- I have brown eyes although my sister has hazel and my father has green eyes. My body shape is thick which seems heriditary for all my sisters on my dad’s side have hour glass shape. I’m short 5’3 although my mother is 5’11 and she is concidered one of the shordest women on my mom’s side. My dad’s dainty though only near 5’8 or so and my sisters though grown are all barely at 5’0 even.
I hope someone can decipher this and I hope I didn’t drag on to long.
I would not bother.
Maybe you belong to the Human race.
smithfield country hamCajun Navy beans & meatballs w creole celery p2
smithfield country ham brown gravy
Duration : 0:7:46
Louisiana southern styleYour best southern recipes (USA)?
It’s the food I grew up with- grits, fried green tomatos, sweet tea, biscuits and gravy, and all that.
Maybe you could share you’re favorite, it doesn’t matter if it’s deep south home cooking or cajun/creole.
I’m going to make a huge meal of southern food and want a lot of variety. 
thanks
SOUTHERN BEEF & BEANS CASSEROLE
1 lb ground beef
1 28 oz can Bush’s Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz tomato paste
1 8 1/2 oz package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese
1. In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease.
2. Combine meat mixture, Bush’s Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish.
3. Prepare muffin mix according to package directions. Spead evenly over bean mixture.
4. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.
SOUTHERN CORN CHOWDER
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with milk crackers.
Note: Creamed corn may be substituted.
Variations:
Add 1 package frozen chopped broccoli for cream of broccoli soup.
Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.
Which Pasta Dish Should I Make?
I’m not sure which Pasta dish I should make for my family, so here you go.
Creamy Ham Fettuccine:
http://allrecipes.com/Recipe/Creamy-Ham-Fettuccine/Detail.aspx
Cajun Seafood Pasta:
http://allrecipes.com/Recipe/Cajun-Seafood-Pasta/Detail.aspx
Broccoli Shrimp Toss:
http://allrecipes.com/Recipe/Broccoli-Shrimp-Pasta-Toss/Detail.aspx
Pasta Ham Hot Dish:
http://allrecipes.com/Recipe/Pasta-Ham-Hot-Dish/Detail.aspx
Please help, I’m really stumped!
Oh and please look in the link, cause’ there’s a link with a picture.
Hi there,
don’t just go by the name! Look at the ratings of the recipes too (that’s if you are gonna use the actual recipe in that site) and if you are gonna use the actual recipe, then go with Cajun Seafood Pasta. It has a good rating.
And just in case, this is a VERY delicious recipe;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Serves 6.
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i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li
Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.
If you want to kick the sauce "up a notch" add a couple pinches of ground cayenne peppers to the sauce.
Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a "dipping" sauce for deep fried coated seafood.
MEUNIERE SAUCE
1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.
CHEF JOHN FOLSE’S SHRIMP REMOULADE
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.
Cooking with eSkilliam: Red Beans and Rice
Game Night Cooking for beginners! NOTE if you are young please get permission from you parents to cook, and do it under their supervision. Also I am not responsible for any burns or other injuries you may incur while attempting to prepare food…
Shoutout to Comatose87!
http://www.youtube.com/Comatose87
Recipe
1 can Light Red Kidney Beans
1 can Dark Red Kidney Beans
1 can Diced Tomatoes
1 Onion
1 Green Pepper
1-2 Cloves Garlic
Butter
Keilbasa Sausage
Creole Seasoning
Chop onion, green pepper, and garlic and start to saute in butter. Slice Keilbasa, and broil on high until browned then flip and broil other sided until browned. When vegetables start to brown the bottom of the pan, add the can of diced tomatoes and scrape the brown off the bottom of the pan. when keilbasa is browned add to pan. Drain both cans of beans and add beans to the pan. Add creole seasoning to taste. Cook for 30-45 minutes or until beans are soft. Make rice, and serve Red Bean mixture over rice when done. Add hot sauce and/or creole seasoning to finish off this
dish… Enjoy!
Duration : 0:10:54