CREOLE SOUP
Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CAJUN CABBAGE SOUP
Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.
Provided by Erin Wright
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
- Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 19.9 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 4.5 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 1522.1 mg, Sugar 9.8 g
CAJUN HAMBURGER SOUP
My husband surprised me with this soup. He really doesn't like soup but he actually liked this one. He found the recipe on Cooks.com and it was submitted by Kathy Glim. We've decided it was a keeper.
Provided by Janice Ross
Categories Beef Soups
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Brown hamburger, season with swlt and pepper. Drain hamburger and add back to soup pot (8 quarts)
- 2. Add tomato sauce, RoTel tomatoes and water. Add frozen vegetables. Bring to a boil then reduce to simmer. Let simmer about an hour or until vegetables are tender. Add cubed potatoes. Cook until potatoes are tender.
- 3. Taste and check seasoning again. Serve with crackers or corn bread.
CAJUN BURGERS
Meet the Cook: My family likes its food spicy. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. Like my husband, I was raised in the country. We have four children (20, 16, 13 and 9) and now a grandson, too! -Julie Culbertson, Bansalem, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine all seasoning blend ingredients in a small bowl or resealable plastic bag; mix well. , In a bowl, combine the first eight burger ingredients; shape into four patties. Cook in a skillet or grill over medium-hot heat for 4-5 minutes per side or until burgers reach desired doneness. , Serve on buns; top with sauteed onions if desired. Store remaining seasoning blend in an airtight container.
Nutrition Facts : Calories 394 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 2246mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
AUTHENTIC CAJUN HAMBURGERS
This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time)
Provided by twissis
Categories Lunch/Snacks
Time 30m
Yield 6 1/2 lb hamburgers, 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".
- Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty.
- Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
- When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
- If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.
CAJUN HAMBURGER SOUP
This is a delish soup! The first time i made it, i put to much cajun seasonng...set our mouths on fire....so be careful with the seasoning. It's a keeper! Hope you enjoy!
Provided by Renae Ethridge
Categories Beef Soups
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Place beef in frying pan, season really well with cajun seasoning.
- 2. While beef is cooking, peel and chop potatoes, cook on medium-high heat till almost done.
- 3. Pour all your can veggies in a soup pot, add hamburger and potatoes. Cook until hot and bubbly! Umm so good!
- 4. Serve with cornbread or crackers...we like both!
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