Adding some kick to the Super Bowl: Cajun-style dishes add spice, flavor to parties

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Leslie N. Dees
Leslie N. Dees
Leslie N. Dees
Leslie N. Dees

February 3, 2010

Anonymous The Star Herald Wed Feb 03, 2010, 09:41 AM CST

In honor of the New Orleans Saints first trip to the Super Bowl, the cooks at The Star-Herald had a pre-game feast on Monday. All of the dishes were sampled and found to be delicious. We hope that you enjoy these recipes.

Cajun Caviar

2 cans blackeye peas, drained

1 med jalapeno pepper, minced

1/4 white onion, minced

1/2 green bell pepper, chopped

1/3 cup Italian salad dressing

2 tbs ground cumin

Cajun seasoning to taste

1/4 tsp cayenne red pepper

Combine all ingredients. Serve chilled with chips or crackers.

Black Bean Dip

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.

Tuzzi Muzzi Dip

1 lb. sausage (hot or mild)

2 packages of cream cheese

1 can Rotel

Brown and drain sausage. Melt cream cheese and add Rotel and sausage. Serve with sturdy corn chips.

Red Beans and Rice I

1 lb red beans

1 onion, chopped

1 finger garlic

1 lb hamburger meat

Couple links fresh smoked sausage

Seasoning to taste

Put beans in crock pot. Fill about three-quarter full with water, and turn the crock pot on. Cooking them this way it is not necessary to soak the beans.

Saute hamburger meat, onions and garlic together and add the mixture to red beans and cook for about 4 or 5 hours in crock on high setting.

About one hour before serving, put in the sausage and cook for last hour. Add enough Creole seasoning to taste. Serve over fresh rice, with hot french bread and cold ice tea.

Cajun Mexican Chilil with Fritos

1 bag dip size Frito's

1-1/2 pkg of burrito seasoning

1 small can green chili peppers

1 can no bean chili (chunky)

1 shredded onion, white or yellow

One 12 oz, salsa

1 lb block Velveeta cheese

One 12 oz bag of shredded Cheddar

2 tsp Tabasco sauce

Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.

Cajun Brownies

Bottom Layer:

1 box yellow cake mix

1 cup pecans, chopped

1/4 lb margarine, melted

1 egg, beaten

Mix above with hand and press into greased 9x13 inch pan.

Top Layer:

One 8 oz cream cheese

One 1 lb box confectioners powdered sugar

2 eggs beaten until fluffy

Mix with electric mixer. Cream cheese until fluffy, add sugar gradually, then beaten eggs. Pour over first layer. Bake 325F from 40-50 minutes. Cool and cut in squares.

Recipes courtesy of www.cajun-recipes.com and the RFUMC Cookbook.

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