Cajun Smashed Potatoes Recipe 45

CAJUN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 20 minutes. Drain.
• Add margarine, Creole seasoning, salt, and pepper to the pot. Beat together, gradually adding milk, until potatoes reach a whipped consistency.

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

CAJUN MASHED POTATOES

Steps:

• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
• Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
• Place the lid on the pan to keep the potatoes warm until you are ready to serve.
• Combine the garlic powder, paprika, black pepper, salt and cayenne.

CAJUN MASHED POTATOES

Steps:

• Wash the potatoes and cut into 1" squares. LEAVE the skins on the potatoes.
• Boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes.
• A few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft.
• Add the Mrs. Dash seasoning and mix thoroughly.
• When the potatoes are done, drain the water from them but leave them in the pot.
• Pour the cheese/butter/seasoning mixture on top. Add milk, a little at a time, until the consistency is as you like it.
• Mix thoroughly with a potato masher, adding up to more milk if desired.
• Serve hot.

JAMIE'S 15 MINUTE SPICY CAJUN CHICKEN WITH SMASHED SWEET POTATOES AND FRESH CORN SALAD

Steps:

• The key to 15 minute meals is to have everything out and ready before you begin.
• * Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat
• START COOKING
• Put the corn on the griddle pan, turning when charred
• Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
• in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
• On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
• after 3 or 4 minutes, until golden and cooked through.
• Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
• Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.
• Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
• Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
• spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
• Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side

CAJUN SMASHED POTATOES

Steps:

• Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
• Meanwhile, while that cools down you can start prepping your veggies.
• Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
• In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
• Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
• They should start to look a little creamy/smashed by this point.
• Stir in hot sauce and garnish with green onions.
• Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!