Showing Tag: " cajun" (Show all posts)

Bacon Jalapeño Deviled Eggs

Posted by Jaide Reina Jones on Saturday, January 25, 2014, In : Cajun Recipe 
Ingredients
  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika
Directions:
  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a zip...

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Broiled Crab Meltaways

Posted by Jaide Reina Jones on Wednesday, September 12, 2012, In : Cajun Recipe 

Ingredients:

One 7 oz jar sharp processed cheese spread 
One 4-1/2 oz can lump crabmeat drained 
1/4 cup butter or margarine 
2 tbs mayonnaise or salad dressing 
1/8 tsp garlic powder 
Dash of seasoned salt 
Directions:
 
6 English muffins, splitCombine first 6 ingredients; spread about 2 tbs on cut side of each muffin half. Cut each half into 4 pieces, and place on baking sheets. Freeze at least 30 minutes. (may be frozen up to 2 months).



To serve, broil 6 inches from heat (with electric oven door pra...


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Pasta with Creamy Cajun Sauce

Posted by Jaide Reina Jones on Sunday, July 1, 2012, In : Cajun Recipe 

Ingredients:
1/2 pound Farfalle pasta
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley
Parmesan cheese
Andouille or other smoked sausage, cut into bite-size pieces (optional)

Directions:
-In a large pot, boil water for pasta. Salt water.
-Brown sausage in a small skillet over medium heat. Once b...
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Elbows & Ground Beef

Posted by Jaide Reina Jones on Monday, October 17, 2011, In : Cajun Recipe 

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 (29 ounce) cans tomato sauce
  • 1 (16 ounce) package macaroni

Directions

  1. Cook pasta according to package directions. Drain.
  2. In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  3. Serve sauce over pasta.
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Chicken Milano

Posted by Ms B on Thursday, September 22, 2011, In : Cajun Recipe 

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta

Directions

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat a...
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Sun Dried Tomato Dip

Posted by Ms B on Friday, April 15, 2011, In : Cajun Recipe 
Ingredients

1/4 cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh basil

Directions

In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at le...

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Cajun Halloween Recipes

Posted by Jaide Reina Jones on Saturday, October 30, 2010, In : Cajun Recipe 

Vampire's Kiss (Adult Drink)

2 oz. vodka
1/2 oz. dry gin
1/2 oz. dry vermouth
1 tbsp. tequila
Pinch of salt
2 oz. tomato juice

Pour into Old Fashioned glass, shake with ice, strain over ice.


Decayed Corpse Chips with Entrail Salsa:
blue corn tortilla chips
coffin
salsa

This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin....


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Creole vs. Cajun Cooking

Posted by Jaide Reina Jones on Monday, October 25, 2010, In : History 

The similarities between Creole and Cajun cuisines are due to the French heritage of both cultures, and the new ingredients to which French cooking techniques were applied by Creoles and by Cajuns. Both types of cooking have culinary roots in France, with a nod to Spain, Africa, and Native America, and to a lesser degree to the West Indies, Germany, Ireland, and Italy. Both cultures take their food very seriously, and love to cook, eat, and entertain.

It is said that a Creole feeds one family ...


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Louisiana Lullabye Cocktail

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cocktails 
Ingredients:
2 teaspoons Dubonnet
2 ounces dark rum
Dash of Grand Marnier orange liqueur
Lemon peel

Stir the ingredients with ice and strain into a cocktail class. Garnish with lemon rind cut into the shape of a star.      
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Cajun Bourbon Chicken

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cajun Recipe 
Ingredients:
1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water
Directions:

1. Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overni...
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Hurricane Cocktail

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cocktails 
Ingredients:
  • 1 oz. Bacardi 151 Proof Rum
  • 1 oz. White rum
  • 1 oz. Dark rum
  • ½ oz. Grenadine
  • 3 oz. Orange juice
  • 3 oz. Pineapple juice
  • Crushed Ice   
  • Mix & Enjoy safely!     

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Dirty Rice

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cajun Recipe 
Ingredients:
1 pound giblets (wild fowl, chicken, or turkey), chopped
fine
2 cups raw white rice
1/2 pound loose pork sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 cup scallion tops
Salt and pepper, to taste

Directions:
  1. Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside.

  2. Return the liquid to the saucepan, adding more water if nece...
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Shrimp Spaghetti

Posted by Jaide Reina Jones on Wednesday, September 15, 2010, In : Cajun Recipe 
Ingredients:
1 1/2 lb shrimp
1 onion, chopped
1 bell pepper, chopped
1/2 cup onion tops, chopped
1/2 cup butter
1 can creme of shrimp soup
1 cup mild cheddarcheese
3/4 cup milk
garlic, minced (to taste)
Spaghetti noodles, cooked

Directions:
  1. Saute onions, bell pepper, onion tops and garlic in butter until limp.

  2. Add shrimp and cook for five minutes stirring often.

  3. Add soup, milk and cheese. Simmer 5 minutes.

  4. Add noodles and mix well. Warm on stove top for 10-15 minutes. Stir to make sure noodles do n...
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About Me


Jaide Reina Jones Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!! "Y'all come back now, ya hear!"
 
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