Southern/Cajun Style!

What’s up ya’ll?  This blog entry is written by none other than Mary herself.  Unfortunately, Bryony had knee surgery and could not make it to Friday Night Dinner, but we still kept on a chugging even without her there taking pictures of our beautiful food.  She was there in spirit J

This week’s theme was Southern/Cajun Style Cuisine!  I have been asked on more than one occasion if I am from the South or have any family from the South.  Um…that would be a definite no.  Born and raised in the Pacific Northwest like most of our FND group, but it doesn’t stop me from enjoying the fabulous cuisine from that region.  And yes, I do occasionally bring out a “ya’ll” when speaking.  Only on very rare occasions!  I swear.

A few weeks ago, Taylor and I made fabulous vegan jambalaya and I’ve been craving it ever since.  So naturally I thought of a theme where this dish could be included.  And I know you’re thinking, “Vegan!?  How is that, 1. Good and 2. Even close to being Southern!?”  Well, maybe it’s not your typical jambalaya, but let me tell you it still rocks and tastes fantastic!  We also included a traditional Southern Louisiana Cajun corn recipe called Cajun Corn Maque Choux (don’t ask me how to properly pronounce it) and of course salad!  Also, each recipe is super easy to make.  Bonus!

So without further ado, enjoy our Southern/Cajun Cuisine!

Cajun Corn Maque Choux

Adapted from Food.com

Total time: 38 minutes

Serves 6

Ingredients:

  • 1 small onion
  • ¼ cup chopped green bell pepper
  • 1-2 tablespoons olive oil
  • 3 cups frozen white shoepeg corn, thawed (I just used regular frozen white sweet corn)
  • 2 plum tomatoes, diced
  • ¼-1/2 lb andouille sausage, cooked and diced
  • Pepper
  • Cajun Seasoning (you can pick it up in any spice and herb section of the grocery store)

Directions:

  1. Heat oil over medium heat in large skillet.
  2. Sauté the onion and green pepper for 8 minutes or until tender
  3. Add in the corn, tomato, and sausage; stir frequently and cook for 15 minutes.
  4. Add Cajun seasoning to taste (I probably added about 1 tsp).
  5. Add pepper to taste.
Cajun Corn Maque Choux

Cajun Corn Maque Choux

Salad: 

Ingredients:

  • Lettuce (any of your choosing)
  • Light Cesar Salad Dressing
  • Parmesan cheese
  • Croutons (optional)

Directions:

  1. Toss together lettuce with salad dressing (as much as your little heart desires)
  2. Add Parmesan cheese and toss.
  3. Top with croutons if desired.
Salad

Salad

Vegan Jambalaya

Adapted from Eat, Live, Run

Serves  2-4

Time: 1 hour (includes time to cook rice)

Ingredients:

  • 4 meatless sausages, sliced (I used Trader Joe’s meatless andouille sausage)
  • 1 large red pepper, chopped
  • 2 stalks celery, chopped
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 can fire roasted diced tomatoes
  • 1/2 cup water or vegetable broth
  • 1/2 tsp salt
  • 1/2 cup brown rice
  • 1 1/2 cups water

Directions:

  1. Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.
  2. Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.
  3. Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.
  4. Serve with hot sauce!
Vegan Jambalaya

Vegan Jambalaya

DSC_0307Happy eating, everyone!!

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