Cajun Style Roast Recipes

SOUTHERN POT ROAST

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with Cajun seasoning. Top with corn, onion and green pepper. Combine the tomatoes, pepper and hot pepper sauce; pour over vegetables. , Cover and cook on low until meat is tender, 5-6 hours. Serve corn mixture with slotted spoon.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

CAJUN ROAST IN A BAG: JUSTIN WILSON STYLE

Steps:

• Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
• Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
• Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
• Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/worcestershire mix over and around roast. Use zip tie that comes with the oven bag to seal it closed. Cut several slits (about 6) in the "top" of the bag for steam to escape.
• Bake for 3 hours. Remove pan from oven. Carefully open tied end of bag and remove roast and veggies to a platter and tent with foil for approx 10 minutes. Reserve juices in the bag if you wish to make gravy*.
• *If making gravy, carefully strain while pouring bagged juices into a saucepan and add desired amount of beef broth to make the gravy and heat over high flame. Thoroughly combine a small amount of cornstarch with some cold water. Once broth and juice are boiling, slowly add cornstarch and water mixture (stirring constantly), using only enough cornstarch and water mixture to reach desired consistantcy. Boil (while stirring) for 2 minutes.
• Serve and enjoy!

CROCK POT CAJUN POT ROAST

Steps:

• Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
• Mix cayenne, black pepper, and salt. Rub well into the roast.
• Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
• Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
• Add vegetables to the crock pot.
• Cover, reduce heat to low and cook 6-7 hours.
• Cut into serving size portions.
• Serve on a bed of rice.

CAJUN POT ROAST FOR THE CROCK POT

Steps:

• Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.
• In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.
• Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.
• Slice meat; serve with sauce over rice. Makes 6 servings.