Cajun Mushroom Loaf Recipes

CAJUN MUSHROOM LOAF

Steps:

• Preheat the oven to 350*F.
• Put the butter into a 4-quart pot and place over medium heat. When butter has melted, add onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a little. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
• Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture one serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
• Spray the loaf pan with cooking spray, line with wax(or parchment) paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60-70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
• Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• Stir in the milk and catsup.
• Continue cooking for about 2 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
• In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350 degrees.
• Using a serrated knife, cut bread diagonally into 1-inch thick slices to within 1 inch of the bottom of the loaf. Repeat in the opposite direction.
• Cut the Swiss cheese into 1/2 inch cubes. Stuff cheese cubes and mushroom slices into the slits in the bread.
• Combine the butter, poppy seeds, minced garlic, seasoned salt, ground mustard, and lemon juice in a microwavable dish. Cover and microwave on high for about 2 minutes, until butter is melted. Stir to combine well.
• Spoon butter mixture over bread.
• Wrap bread in foil and bake at 350 degrees for about 40 minutes.

CAJUN STYLE MEATLOAF

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.