ragin' cajun - sweet potato-potato salad

 sweet potato-potato salad

This is an adaption of grandma's famous potato salad.  Sorry grandma, just a few changes!  We decided to clean up the recipe by adding sweet potatoes and leaving the skins on.  The key to this recipe is to use freshly boiled eggs, still hot to the touch while whipping in the mayo and relish, creating a creamy dressing more remenisint of salad dressing then egg salad, which you'll then add to the boiled potatoes.  

yield: 6- 1 cup servings
ingredients: 

6  red potatoes cubed, cooked with the skins on
2  sweet potatoes cubed, cooked with the skins on
6  eggs, hard boiled and peeled
1/2  cup of mayonnaise or Follow Your Heart vegenaise (my favorite)
1 heaping tablespoon of Mt. Olive reduced sodium, sweet pickle relish
"How You Call It" cajun seasoning, to taste - any low sodium, cajun seasoning will do
 salt and pepper to taste

preperation:

Boil the potatoes until soft, about 20 minutes.  In the meantime make your dressing by mashing the hot, boiled eggs until creamy using a potato masher or a fork.  Add the relish, mayo and the cajun seasoning until well blended.  Set aside. When the potatoes are tender, drain and transfer to a large bowl. Let the potatoes cool for about 15 minutes. Once the potatoes have cooled slightly, slice, dice, and powder the potatoes using your hands.  Next, add the dressing, insuring not to leave a drop behind, stir until creamy, leaving a few chunks of potato for texture.  The consistency should be similar to a 'smashed' potato.

Shannon

ragin' cajun - etoufee

Crawfish Etoufee

I was introduced to Etoufee by my sister and brother-in-law, Charlotte and Jerry.  Their version is the classic cajun recipe.  I decided to clean it up and bit and happened upon a local's, Holly Clegg's cleaned up recipe. This recipe is my own adaption of  Holly's Crawfish Etoufee recipe.  Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks.  I've changed a few of the ingredients to suite my own taste.  Please feel free to do the same as needed.

Makes 4-1 cup servings:

Ingredients:

• 2 Tbsp olive oil
• 3 Tbsp whole wheat flour
• 1 onion, chopped
• 1/2 chopped sweet yellow bell pepper
• 1 tsp Spice World Premium Minced Squeeze Garlic
• 1 cup low sodium vegetable broth
• 1 Tbsp paprika
• 1 12 oz Boudreaux's Brand Crawfish Tail Meat, thawed (or fresh if you like to peel and devein)
• Salt and pepper to taste
• How You Call It Cajun Seasoning to taste
• 1 bunch green onions, stems only, finely chopped
• 2 cups brown rice or quinoa, cooked 
• homemade potato salad (optional)

In a large nonstick skillet coated with nonstick cooking spray, combine oil and flour.  Cool over medium heat until light brown, about 6-8 minutes, stirring constantly.  Add onion, yellow pepper and garlic.  Saute until tender, about 5 minutes.

Gradually add broth and stir until thickened.  Add paprika and crawfish.  Bring to a boil, reduce heat, cover and cook for about 15 minutes, stirring occasionally.  Season to taste.

Add green onions and cook another few minutes before serving.

To serve add 1/2 cup cooked brown rice/quinoa to bowl.  Add 1 cup Etoufee on top of rice.  Top off with a good sized dollop of potato salad.  Enjoy!