Awesome Aussie Chicken Bake
Serves 4
4 boneless skinless chicken breast halves, pound to ½ inch thickness
3 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, divided
½ cup prepared mustard
½ cup honey
¼ cup light corn syrup
¼ cup mayonnaise
½ cup Hormel® Real Bacon Bits
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups (8 ounces) shredded Monterey Jack cheese (regular or with jalapenos)
2 tablespoons chopped fresh parsley
Rub the chicken breasts with 2 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, cover and refrigerate for 30 minutes. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and 1 teaspoon Olde Westport Sizzlin’ Sunset Cajun Spice Blend®. Remove half of mustard sauce, cover and refrigerate to serve later. Add bacon bits to remaining mustard sauce. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch-baking dish. Arrange mushrooms over top, spread mustard-bacon sauce over each breast. Bake in 350 degree oven for 20 minutes. Sprinkle with cheese, bake 5 minutes or until cheese is melted and chicken cooked through. Garnish with parsley and serve with the reserved honey mustard sauce on the side.
Smoked Sausage & Sweet Pepper Stew
Serves 6
1 pound Andouille or smoked sausage, sliced lengthwise and then crosswise
2 green bell peppers, cut into bite-size pieces (2 cups)
2 ribs celery, sliced
1 medium onion, chopped (1½ cups)
10¾ ounce can condensed tomato soup
14½ ounce can petite diced tomatoes
16 ounce can Navy (white) beans, drained only
2 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®
1 cup water
Add all ingredients into a 4 quart Dutch oven, stir. Bring mixture to a gentl boil over medium-high heat, lower heat, simmer for 30 minutes or just until vegetables are tender.
Kansas City Baked Beans
Serves 8
1 (16 ounce) package white navy beans, rinsed
1 tablespoon vegetable oil
1 large onion, chopped (2 cups)
3 ribs celery, finely chopped
6 cloves garlic, crushed and minced
2 teaspoons coarse ground black pepper
1 (15 ounce) can tomato sauce
2 cups barbecue sauce (your favorite brand)
¼ cup pure maple syrup (or Olde Westport Maple Bourbon Syrup)
3 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®
2 tablespoons Dijon mustard
2 large bay leaves
Wash beans in a colander and remove any foreign substance. Place beans in a 6 quart pot, add water to cover by 2 inches. Bring to a boil over medium high heat. Cover pot, lower heat and simmer for 1½ hours or until tender-firm, drain. In same pot, heat oil over medium-high heat. Add onion, celery, garlic and pepper. Cook until vegetables are tender. Add tomato sauce, barbecue sauce, maple syrup, Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, Dijon mustard and bay leaves, stir until thoroughly mixed. Add beans to pot, stir and cook for 15 minutes, stirring often. Spoon beans into a large ovenproof baking dish and bake in a 350 degree oven for 1½ hours, covered. Remove bay leaves and serve.
Chicken And Andouille Jambalaya
Serves 6
2 tablespoons vegetable oil
2 boneless skinless chicken breast halves, cut into bite-size pieces
1 pound andouille sausage, halved lengthwise and cut into small pieces
1 tablespoon butter
2 tablespoons flour
1 large onion, chopped (2 cups)
2 large ribs celery, halved lengthwise and sliced crosswise (1 cup)
1 small green bell pepper, chopped (1 cup)
2 cloves garlic, minced
1 (14½ ounce) can chicken broth
½ cup water
1 tablespoon Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, or to taste
1 cup long-grain white rice
Heat oil in a 6 quart Dutch oven or cast iron pot over medium heat. Add chicken, cook 2 minutes, add sausage (see Olde Bill’s Comments below), cook 1 minute. Add butter, stir until melted, sprinkle flour over top, stir continuously until smooth. Add onion, celery, bell pepper and garlic, cook until crisp-tender (5 minutes). Add chicken broth, water, Olde Westport Sizzlin’ Sunset Cajun Spice Blend® and rice, stir. Bring mixture to a gentle boil, cover, lower heat and simmer for 20 minutes or just until most of liquid is absorbed by rice. Remove from heat and let sit 5 minutes to absorb remaining liquid before serving.
Olde Bill’s Comments: If you can’t find andouille sausage, use Hormel® Cure 81 Ham.
Spicy Cajun Corn Soup
Serves 6
¼ cup vegetable oil
¼ cup all-purpose unbleached white flour
1 small onion, finely chopped (1 cup)
1 small green bell pepper, finely chopped (1 cup)
2 ribs celery, finely chopped (1 cup)
2-14½ ounce cans diced tomatoes
8 ounce can tomato sauce
2 cups water
2-11 ounce cans whole kernel corn, drained
4 cups (1 pound) diced smoked ham (Hormel® Cure 81 preferred)
4 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, or to taste
In a heavy bottomed 6 quart soup pot over medium heat, add oil and flour, stir with a wooden spoon until smooth. Continue stirring until flour is golden brown (about 10 minutes). Add onion, bell pepper and celery, cook until crisp-tender (about 5 minutes), stirring often. Add remaining ingredients, bring to a boil, cover pot, lower heat, simmer 20 minutes, stirring occasionally.
Olde Bill’s Comments: Keep stirring the flour as it will burn. If you see black spots, start over. If you want added heat and flavor, stir in more Olde Westport Sizzlin’ Sunset Cajun Spice Blend, I do.
Sizzlin Tangy French Dressing
Makes 1½ cups
½ cup plus 1 tablespoon ketchup (your favorite brand)
1/3 cup water
¼ cup brown sugar
¼ cup white or apple cider vinegar
2 tablespoons olive oil
1¼ teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend, or to taste
¼ teaspoon dried thyme
Combine all ingredients in a small saucepan over medium heat. Bring to a gentle boil, whisking often, reduce heat and simmer, uncovered, for 5 minutes. Cover and refrigerate until well chilled.
Louisiana Country Corn Pudding Casserole
Serves 6
1 tablespoon vegetable oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 rib celery, finely chopped
16 ounce can cream-style corn
11 ounce can Mexicorn (corn, red & green bell peppers), drained
2¼ teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®
½ cup (2 ounces) regular or reduced-fat shredded Cheddar cheese
¾ cup fat-free egg substitute or equal to 3 large eggs, beaten
Heat oil in a nonstick skillet over medium high heat. Cook onion, bell pepper and celery until tender. Add both cans of corn and 2 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, stir, cook for 10 minutes. Remove skillet from heat, stir in cheese and egg. Spoon mixture into a lightly oiled 7x11 inch ovenproof baking dish, sprinkle remaining ¼ teaspoon Olde Westport Sizzlin’ Sunset Cajun Spice Blend® evenly over top. Bake in a 350 degree oven for 30 to 35 minutes.
Shellie’s Cajun Chicken
Serves 4
4 boneless skinless chicken breast halves
4 tablespoons Shellies (or your favorite) Apricot-Pineapple Jam
2 to 3 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®
Arrange chicken in a lightly oiled 9x13 inch baking dish. Spread 1 tablespoon jam over each breast, sprinkle with Olde Westport Sizzlin’ Sunset Cajun Spice Blend®. Bake in a 375 degree oven 20 minutes or just until no pinkness at thickest part of chicken when checked with a knife.
Anita Burns’s Mumbo Gumbo
Serves 8
1 pound Andouille or smoked sausage (or Italian sausage) sliced
1 pound boneless skinless chicken breasts, cubed
5 tablespoons extra virgin olive oil
1 large sweet bell pepper (red or yellow) chopped
1 medium onion chopped (1½ cups)
3 ribs celery chopped
2 tablespoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®
3½ cups chicken broth
1 cup uncooked basmati rice
4 cups diced roma tomatoes
1 pound medium uncooked shrimp, shelled and deveined
10 ounce package frozen sliced okra, thawed
In a large dutch oven or soup pot, brown sausage and chicken in the olive oil. Remove with a slotted spoon and keep warm. In the same pan, using the drippings and olive oil, saute the red pepper, onion, and celery until just tender. Stir in seasoninings and cook for 5 minutes. Stir in the broth, rice and sausage and chicken. Bring to a boil, reduce heat and cover , simmer for about 20 minutes or until rice is cooked. Stir in tomatoes and okra, cook for 5 minutes. Stir in shrimp and cook just until they turn pink, serve.
The Ultimate New Orleans Red Beans & Rice
Serves 6
1 (16 ounce) package small red beans (not kidney), rinsed and picked through
2 tablespoons vegetable oil
1 medium onion, finely chopped (1½ cups)
1 large green bell pepper, finely chopped
3 ribs celery, finely chopped
4 cloves garlic, finely chopped
2 (14½ ounce) cans chicken broth
16 ounces smoked ham (Hormel Cure 81) or smoked sausage (Andouille or Polish)
1 teaspoon dried thyme
2 large bay leaves
½ teaspoon fresh ground black pepper
4 teaspoons Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, or to taste
6 cups hot cooked long-grain white rice
Add beans into a 4 quart Dutch oven (saucepan), cover with water by 3 inches. Bring to a gentle boil over medium-high heat, cover, lower heat, simmer 15 minutes. Remove beans from heat, let sit 1 hour, covered, drain in colander. Heat oil in same 4 quart Dutch oven over medium-high heat. Add onion, pepper, celery and garlic, cook until tender. Add chicken broth, partially cooked red beans, ham (sausage), thyme, bay leaves, pepper and Olde Westport Sizzlin’ Sunset Cajun Spice Blend®, stir. Bring mixture to a gentle boil, cover, lower heat and let simmer for 2 hours, covered, or until beans are tender, stirring occasionally. Add beans into a 4 quart Dutch oven (saucepan), cover with water by 3 inches. Bring to a gentle boil over medium-high heat, cover, lower heat, simmer 15 minutes. Remove beans from heat, let sit 1 hour, covered. Heat oil in a 4 quart Dutch oven over medium-high heat. Add onion, pepper, celery and garlic, cook until tender. Add chicken broth, partially cooked red beans, ham (sausage), thyme, bay leaves, pepper and Olde Westport Sizzlin’ Sunset Cajun Spice Blend, stir. Bring mixture to a gentle boil, cover, lower heat and let simmer for 2 hours, covered, or until beans are tender, stirring occasionally. Remove bay leaves, mash a few of the beans with back of spoon until sauce is thickened to desired consistency or remove lid and cook and reduce to desired thickness, serve over hot cooked rice.
Olde Bill’s Comments: Use the small red beans (not kidney) and don't fully cook the beans ahead of time. The partially cooked beans will absorb all that flavor while cooking and you’ll have The Ultimate New Orleans Red Beans And Rice ever, guaranteed!