Cajun Pot Roast With Maque Choux Recipes

Steps:

• 1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.
• 2. Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.
• 3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• 4. Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables.

Steps:

• 1. Rub entire surface of beef roast with Cajun seasoning.
• 2. Place roast in 3 1/2- to 4-quart crock pot.
• 3. Top with onion, corn and bell pepper.
• 4. In small bowl, combine tomatoes, pepper and hot pepper sauce; mix well.
• 5. Pour over vegetables and roast.
• 6. Cover; cook on LOW setting for 8-10 hours.
• 7. To serve, cut roast into slices.
• 8. Serve corn mixture with slotted spoon.

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.

Steps:

• Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice. , Freeze option: Remove beef, vegetables and juices from slow cooker; cool slightly. Slice beef; transfer all to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Thin with beef broth if necessary. Serve with rice.

Steps:

• Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
• Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Steps:

• 1. Rub entire surface of beef roast with Cajun seasoning.
• 2. Place roast in 3 1/2- to 4-quart crock pot.
• 3. Top with onion, corn and bell pepper.
• 4. In small bowl, combine tomatoes, pepper and hot pepper sauce; mix well.
• 5. Pour over vegetables and roast. Cover; cook on LOW setting for 8-10 hours.
• 6. To serve, cut roast into slices. Serve corn mixture with slotted spoon.

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.