Cajun Chili With Scallion Corn Cakes Recipe 485

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CAJUN CHILI WITH SCALLION CORN CAKES RECIPE - (4.8/5)



Cajun Chili with Scallion Corn Cakes Recipe - (4.8/5) image

Provided by á-6055

Number Of Ingredients 18

SCALLION CORN CAKES:
1 package Jiffy corn bread mix
2 scallions, chopped
Butter, for griddle
CAJUN CHILI:
1 1/2 lbs. lean ground pork
1 tablespoon Mexican chili powder
1 tablespoon ground cumin
4 shakes Tabasco or Frank's Red Hot sauce
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 rib celery, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 bottle of beer
1 can (14 oz) crushed tomatoes
A handful chopped fresh cilantro (optional)
Kosher salt, to tasted

Steps:

  • Follow directions on box of for corn cakes, not corn bread. When batter is prepared, stir in chopped scallions. Meanwhile, heat a pot over high heat & a skillet or griddle with a nonstick surface over medium-high heat. Put ground pork into the pot. Season with chili powder, cumin and cayenne sauce, brown for 5 minutes. Add the onion, garlic, celery and bell peppers and cook for another 3 or 4 minutes, stirring occasionally. Rub the hot griddle with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto griddle to form up to 4-inch corn cakes; cook until cakes begin to bubble and edges become dry, then flip. cook a total of about 3 minutes. Keep finished cakes on a plate in a warm oven until chili is done. Back to the chili. Add the beer and stir up the bits from the bottom of the pot. Stir in the tomatoes and cilantro. Bring to a boil and season with salt. Top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili with Green Onion Corn Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 21

2 pounds ground beef sirloin, 90 percent lean
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional
2 (8 1/2-ounce) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons vegetable or corn oil
3 scallions, thinly sliced
Butter, for greasing griddle pan

Steps:

  • In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
  • Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
  • To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

Steps:

  • 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
  • 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
  • 3. Serve garnished with the scallion greens and reserved bacon.

CAJUN STYLE CRAYFISH SCALLION RICE CAKES



Cajun Style Crayfish Scallion Rice Cakes image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 pound cooked crayfish tail meat
2 pounds cooked rice
2 large eggs
1 bunch chopped scallions
1 pound grated Parmesan
Hot pepper sauce
Garlic powder
Salt and freshly ground black pepper
Flour, for dredging
Vegetable oil, for sauteing

Steps:

  • Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides.

BEST EVER CAJUN CHILI



Best Ever Cajun Chili image

Got this recipe from my South Louisiana friend. We know it is not authentic cajun cuisine but we don't care. It is well-seasoned (and I don't mean hot), hearty, and delicious.

Provided by ratherbeswimmin

Categories     Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
1 (15 ounce) can pinto beans, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 -2 teaspoon cajun seasoning

Steps:

  • In a Dutch oven, brown meat with onion, green pepper, and garlic.
  • Meanwhile, in a blender, process beans with liquid until smooth.
  • Drain fat from Dutch oven; add the beans and remaining ingredients.
  • Simmer, uncovered, for 35-40 minutes.

Nutrition Facts : Calories 493.5, Fat 23.9, SaturatedFat 9.1, Cholesterol 102.8, Sodium 476.7, Carbohydrate 34.2, Fiber 9.7, Sugar 9.2, Protein 36.4

CAJUN BUTTERED CORN



Cajun Buttered Corn image

In Duluth, Georgia, Anne-Lise Botting whips up a seasoned butter to spice up corn-on-the-cob. "Flavored with garlic and chili powders, the butter is the perfect complement to fresh corn," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

8 medium ears sweet corn
2 tablespoons butter
1/4 teaspoon chili powder
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup reduced-sodium chicken or vegetable broth

Steps:

  • In a large kettle, bring 3 qts. of water to a boil; add corn. Return to a boil; cook for 3-5 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in the chili powder, pepper, garlic powder and cayenne; cook and stir for 1 minute. Combine cornstarch and broth until smooth; gradually whisk into butter mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Drain corn; serve with seasoned butter.

Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CAJUN CHILI



Cajun Chili image

Make and share this Cajun Chili recipe from Food.com.

Provided by rickoholic83

Categories     Beans

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb Louisiana hot link sausages, cut in half and then sliced
2 tablespoons extra virgin olive oil
2 lbs ground turkey breast
4 celery ribs, chopped
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 tablespoons garlic, minced
1/4 cup Frank's red hot sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon creole seasoning (I used Tony Chachere's)
4 cups chicken stock
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 cups spicy hot V8
2 (15 ounce) cans red kidney beans, drained
1 (15 ounce) can black beans, drained
salt & freshly ground black pepper
2 bunches scallions
6 cups Fritos corn chips, crushed

Steps:

  • Place the hot links in a large stockpot.
  • Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
  • Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
  • Put the meat and veggies in the stockpot with the sausage.
  • To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
  • Turn heat down to a simmer and cook for at least 1 hour.
  • Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

Nutrition Facts : Calories 493.3, Fat 7.8, SaturatedFat 1.4, Cholesterol 74, Sodium 1120, Carbohydrate 61.7, Fiber 17.5, Sugar 13.6, Protein 47.9

CAJUN CHILI



Cajun Chili image

Cajun cooking is one of my specialties. For a meaty meal with a little zip, this is the recipe I reach for. I think you'll enjoy every bite.-James Harris, Columbus, Georgia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Cajun seasoning

Steps:

  • In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 581mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.

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