need cajun vegetable ideas

[scottsins]

for my xmas dinner. got the proteins down, and I am going with dirty rice, though jamablaya may go over better.

i did find a simple recipe for that corn dish, maque choux, or something.

any other ideas?

 

[AvengeKingTut]

scott, I, like you, am doing a Cajun dinner this year. For my veggie, I'm doing a green bean recipe that I got out of a "simpler" Cajun cookbook than, say, Prudhomme. Start with bacon, render the fat, saute the onion, add the beans, then some chicken broth, spices, Tabasco, and tomatoes, and simmer for a long time, then serve over rice. Them long, slow-cooked green beans really soak up the flavors.

 

[DallasCowpoke]

Asparagus au Gratin

Prep Time: 30 Minutes
Yields: 4 Servings

Ingredients:

* 1 pound fresh asparagus spears, trimmed
* salt and black pepper to taste
* 8 ounces sliced mushrooms
* 2 tbsps butter
* ¼ cup flour
* 1 cup milk
* ¼ cup heavy whipping cream
* 2 tsps lemon juice
* ¼ cup grated Parmesan cheese

Method:
Preheat oven to 225°F. Add asparagus to a pan large enough to hold them lying flat. Cover asparagus with boiling water, and add salt to taste. Cover and simmer 10-15 minutes or until tender. Carefully lift asparagus with a spatula, and transfer to paper towels to drain. Reserve ¼ cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish. Cover and keep warm in oven. Simmer mushrooms in 2 tablespoons of reserved asparagus liquid for 2 minutes or until tender. Drain and arrange over bottom half of asparagus. Cover and continue to keep warm while making sauce. In a small saucepan over low heat, melt butter and stir in flour until smooth. Continue to cook and stir 1-2 minutes or until golden. Remove from heat. Slowly stir in milk, cream, remaining asparagus liquid and lemon juice. Season to taste with salt and pepper. Return sauce to heat; simmer and occasionally stir for 2 minutes or until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips should remain exposed. Cover exposed portion of asparagus with foil, and place dish under broiler 2-3 minutes or until sauce is browned.
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Eggplant Casserole Bilello

Ingredients:

* 6 large eggplants, peeled and sliced 1/4-inch thick
* 1 tbsp peanut oil
* 1 cup diced onions
* 1 cup diced celery
* 1 cup diced bell peppers
* ¼ cup minced garlic
* 2 cups water
* 3 cups tomato sauce
* 2 tsp chopped oregano
* ¼ cup chopped basil
* salt and black pepper to taste
* 1½ tsps granulated garlic
* 1½ cup Parmesan cheese
* 6 hard boiled eggs, sliced

Method:
Preheat oven to 400ºF. Sprinkle salt over eggplant and place in a large bowl or colander, with a heavy weight on top to help squeeze the water from the vegetable. Set aside for approximately 1 hour. In a 5-quart cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add water, tomato sauce, oregano and basil. Bring to a rolling boil and reduce to simmer. Season to taste using salt and pepper. Cook for approximately 45 minutes, stirring occasionally. Place drained eggplant slices on a pre-greased cookie sheet and bake for 30 minutes. Divide eggplant into 3 equal parts and place a third of the slices in the bottom of a 9" x 13" casserole dish. Sprinkle with a small amount of granulated garlic and cheese. Spoon a third of the gravy on top of eggplant and finish with 8-10 slices of egg. Continue the layering process until all is used up. Pour any excess sauce over the top of the eggplant and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 30 minutes.
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Cauliflower Macque Choux

Ingredients:

* 1 medium (2-pound) cauliflower, cut into 1-inch wide florets
* 1 tbsps fresh lemon juice
* 1 (15-ounce) can white hominy, rinsed and drained
* 1 cup heavy whipping cream
* 2 tbsps butter
* 2 tbsps olive oil
* ½ cup diced smoked sausage
* ¾ cup diced onions
* ½ cup diced green bell peppers
* ½ cup diced red bell peppers
* ¼ cup tomatoes, seeded and diced
* 2 tbsps minced garlic
* ½ tsp dried red pepper flakes
* 1 bay leaf
* 1 cup chicken stock or broth
* 1 cup fresh corn or thawed frozen corn
* ¼ cup sliced green onions
* ¼ cup chopped parsley
* salt and cracked black pepper to taste

Method:
In 5-quart saucepot, place cauliflower and lemon juice with enough lightly salted water to cover by 2 inches. Bring to a boil and cook 8–10 minutes or until tender. While cauliflower is cooking, bring hominy and cream to a simmer in a 1½-quart heavy-bottomed saucepan over medium heat. After 3–5 minutes, remove from heat and let cool to room temperature, stirring occasionally. Drain and rinse cauliflower under cold water. Drain again and set aside. In a heavy-bottomed saucepan, heat butter and olive oil over medium-high heat. Add smoked sausage and sauté 5 minutes. Stir in onions, bell peppers, tomatoes, garlic, red pepper flakes and bay leaf. Cook 5 minutes or until vegetables are wilted. Preheat oven to 350°F. Add chicken stock and simmer uncovered 12–15 minutes or until liquid is reduced by half. Fold in hominy mixture, corn, cauliflower, green onions, parsley, salt and cracked black pepper. Stir well and remove bay leaf. Transfer to a 2-quart casserole dish, cover and bake 20–25 minutes.
=====
Onion Cake


INGREDIENTS FOR CRUST:

* 8 oz. butter, chipped
* 2 cups all-purpose flour

METHOD:
Gently mix ingredients and refrigerate until dough can be handled. Preheat oven to 350 degrees F. Roll out dough and place in a greased pie tin. Place in oven and bake for 10 minutes.

INGREDIENTS FOR BATTER:

* 4 large onions, diced
* 8 oz. Swess cheese, grated
* 2 eggs
* 1 egg yolk
* 1 1/2 tsps chives, chopped
* 6 strips crisp bacon
* 3/4 cup sour cream
* 1/4 tsp caraway seeds

METHOD:
Preheat oven to 350 degrees F. In a medium saucepan, saute onions until wilted. Mix onions together with eggs and egg yolk, bacon, cheese, sour cream and chives. Pour into prepared pie crust and add caraway seeds and salt and pepper to taste. Place in oven and bake for 12 to 15 minutes.
=========

Chef Paul U. CEC, CCE, ACF

 

[Ag with kids]

I assume on the onion cake that you crumble the bacon, correct?

 

[Ag with kids]

Also...

Where do you get your Swess cheese?

Stupid Walmart in Weatherford only has Swiss cheese...

 

[Tex Pete]

I often refer these websites when I am thinking about cooking cajun/creole: nolacuisine.com or neworleanscuisine.blogspot>The Link
Even if I don't use the recipes, I like to see how someone in the know does it.

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[DallasCowpoke]

^
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I'm gonna kill you last.